|
Perwal: a
vegetable for cultivation in Sindh
 TRICHOSANTHES
diocica is a vegetable known as ‘perwal’ in Urdu and Hindi
and ‘patol’ in Bangladesh. The plant -- a trailing vine--
belongs to the family Cucurbitaceae. It is abundantly grown
for its edible green fruit in Bangladesh and India, which
also has the distinction of being its original home.
The plant has to be provided support to grow and bear
fruits. The green immature fruit is small in size and has
white or yellow spots. It is cooked in more than one way and
is largely consumed in the neighbouring countries for the
maintenance of health. It is one of the prized vegetables,
especially in Bangladesh and India of the health-conscious
people and people with poor health.
This wholesome vegetable is still alien to us, as no attempt
has so far been made to introduce it in our climate despite
its not being unfavourable.
Climate and soil: Perwal thrives best in tropical and
sub-tropical climate. In the absence of rainfall, irrigation
can also do well. Well-drained, fertile, sandy-loamy soils
are as good as river beds. The plant is, however, not
tolerant of water-logging.
Propagation: Perwal can be propagated from its seed. But
seed-produced vines give poor germination, growth is
retarded and flowering is delayed. Hence, the common
practice followed across the border is to propagate by
cuttings and root-suckers. Cuttings of 50-60cm long are made
from one –year-old fruiting vines of both male and female
flowering vines. The cuttings are first raised in a sandy
medium in a nursery in October, when vines are mature the
rooted cuttings are transplanted in fields in February –
March. Cuttings are planted in long furrows about 30 cm
deep.
Fruit types: The immature fruits are picked from March to
June. The fruits are grouped into four classes: dark green
with white stripes and 10-13 cm long; thick, dark green with
pale green stripes 10-16 cm long; roundish with white
stripes 5-8 cm long; tapering green and stripped 5-8 cm
long.
Research efforts: Besides indigenous varieties, good
improved varieties have been evolved at the Narendra Dev
University of Agriculture and Technology, Faizabad, UP,
India. Efforts are also under way to introduce perwal since
1994 at the Forty Valley State University, Georgia, USA, to
satisfy the demand of ethnic minorities from India, for whom
it is imported from India.
Chemical composition: The chemical composition of ‘perwal’
shows that it is a rich source of minerals and vitamins A
and C. It contains magnesium 9 mg, sodium 83gm., potassium
1.1 mg, copper 17 mg and sulphur per 100g of edible food.
Medical benefits: Perwal lowers cholesterol and blood sugar.
It is also useful in cardiac aliments and nervousness and
purifies blood. Perwal soup is best for the convalescing
patients.
Remarks: Perwal is a vegetable that has still not caught the
attention of our researchers or the progressive growers even
for its introductory trials. Pakistan Agricultural Research
Council – which is the country’s biggest research
organisation – may send a vegetable expert to study the
cultural methods of the vegetable in Bangladesh and lay
small exploratory trials in the potential areas of the
country.
Karachiites, who are aware of its benefits, are buying this
vegetable at a higher cost, as it is not grown locally. It
has to be imported or brought by visitors from across the
border or Bangladesh, which adds to its cost. By producing
this vegetable in our country, the cost can be brought down
to an affordable level and the poor populace may also be
able to enjoy it.
The country will be a proud producer of ‘perwal’ to add a
new vegetable to the list of not only vegetarians but also
meat and mutton eaters. Perwal is a delicacy with medicinal
benefits and no one would like to miss it in ones diet.
The Dawn
|
Pakissan.com;
|
