අඹ
Wikipedia වෙතින්
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 අමු අඔ ගෙඩි
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About 35 species, including: |
අඹ ඝර්ම කාලාපීය පලතුරකි. අඹ,ඝර්ම කලාපීය පළතුරු හටගන්නා ශාක විශේෂ 30 ක් පමණ ඇති Mangifera ගෝත්රයට අයත් වන්නා වූ Anacardiaceae සපුෂ්ප ශාක කුලයට අයත් ශාකයකි.අඹ වල නියම සම්භවය නොදන්නේ වුවද ,ආසියාතික ප්රදේශ වල ඇති ප්රවේණි විවිධත්වයේ විශාල පරාසය හා අවුරුදු මිලියන 25 සිට 30 දක්වා පැරණි ෆොසිල සාක්ෂ නිසා අඹ ශාකය පිලිපීනය, ,ඉන්දුනීසියාව,ඉන්දියාව,බුරුමය,ශ්රී ලංකාව,පකිස්ථානය,බංගලිදේශය ඇතුළු දකුණු හා ගිණිකොනදිග ආසියාතික ප්රදේශයට ආවේණික බව බොහෝ දෙනාගේ මතයයි. [1]
අඹ retain a special significance in the culture of South Asia where they have been cultivated for millennia. It has been the national symbol of the Philippines. Reference to අඹ as the "food of the gods" can be found in the Hindu Vedas and the leaves are ritually used for floral decorations at Hindu marriages and religious ceremonies.
පටුන |
[සංස්කරණය] Etymology
The name of the fruit comes from the Tamil and Malayalam word manga and was popularized by the Portuguese after their Indian exploration, hence the word 'manga' in Portuguese.
[සංස්කරණය] Description
අඹ ගස්( Mangifera indica ) are large, reaching 35-40 m in height, with a crown radius of 10 m. The leaves are evergreen, alternate, simple, 15-35 cm long and 6-16 cm broad; when the fruit are young they are orange-pink, rapidly changing to a dark glossy red, then dark green as they mature. The flowers are produced in terminal panicles 10-40 cm long; each flower is small and white with five petals 5-10 mm long, with a mild sweet odor suggestive of lily of the valley. After the flowers finish, the fruit takes from three to six months to ripen.
The අඹ fruit is a drupe; when mature, it hangs from the tree on long stems. They are variable in size, from 10-25 cm long and 7-12 cm diameter, and may weigh up to 2.5 kg. The ripe fruit is variably colored yellow, orange and red, reddest on the side facing the sun and yellow where shaded; green usually indicates that the fruit is not yet ripe, but this depends on the cultivar. When ripe, the unpeeled fruit gives off a distinctive resinous slightly sweet smell. In the center of the fruit is a single flat, oblong seed (as big as a large stone) that can be fibrous or hairless on the surface, depending on cultivar. Inside the shell, which is 1-2 mm thick, is a paper-thin lining covering a single seed, 4-7 cm long, 3-4 cm wide, 1 cm thick.
[සංස්කරණය] Cultivation and uses
The අඹ is now widely cultivated as a fruit tree in frost-free tropical and warmer subtropical climates throughout the Indian subcontinent, Southern Pakistan, North, South and Central America, the Caribbean, south and central Africa, Australia and Southeast Asia. It is easily cultivated and there are now more than 1,000 cultivars, ranging from the turpentine අඹ (from the strong taste of turpentine, which according to the Oxford Companion to Food some varieties actually contain) to the huevos de toro ("bull's balls", from the shape and size). The අඹ is reputed to be the most commonly eaten fresh fruit worldwide. අඹ also readily naturalize in tropical climates. Some lowland forests in the Hawaiian Islands are dominated by introduced අඹ and it is a common backyard fruit tree in South Florida where it has also escaped from cultivation.
The අඹ is a popular fruit with people around the world. However, many අඹ farmers receive a low price for their produce. This has led to අඹ being available as a 'fair trade' item in some countries.
There is a unique pigment that cannot be synthesized called euxanthin or euxanthine, and usually known as Indian Yellow, which is produced in the urine of cows fed on අඹ leaves. Their urine was once collected and evaporated and the pigment then used in oil paint.[2] The practice was outlawed in 1908 due to malnutrition of the cows (the leaves have a mildly toxic substance related to that in poison ivy) and the color is now produced synthetically by mixing other pigments.
[සංස්කරණය] Diseases
[සංස්කරණය] Usage as food
The fruit flesh of a ripe අඹ contains about 15% sugar, up to 1% protein, and significant amounts of vitamins A, B and C. The taste of the fruit is very sweet, with some cultivars having a slight acidic tang; it tastes roughly like a cross between a peach and a pineapple. The texture of the flesh varies markedly between different cultivars; some have quite a soft and pulpy texture similar to an over-ripe plum, while others have a firmer flesh much like that of a cantaloupe or avocado, and in some cultivars the flesh can contain fibrous material. අඹ are very juicy; the sweet taste and high water content make them refreshing to eat, though somewhat messy.
අඹ are widely used in chutney, which in the West is often very sweet, but in the Indian subcontinent is usually sharpened with hot chilis or limes. In India, ripe අඹ is often cut into thin layers, desiccated , folded, and then cut and sold as bars that are very chewy. These bars, known as amavat or halva in Hindi, are similar to dried guava fruit bars available in Colombia. Many people like to eat unripe අඹ with salt (which are extremely sour; much more than lemon), and in regions where food is hotter, with salt and chili. In many American societies people enjoy eating the skin of the අඹ which happens to be rich in calcium, and vitamin B6.
The fruit is also widely used as a key ingredient in a variety of cereal products, in particular muesli and oat granola.
In the Philippines, unripe අඹ is eaten with bagoong. Dried strips of sweet, ripe අඹ have also gained popularity both inside and outside the country, with those produced in Cebu making it to export markets around the world.
In other parts of South-east Asia, අඹ are very popular pickled with fish sauce and rice vinegar.
අඹ is also used to make juices, both in ripe and unripe form. Pieces of fruit can be mashed and used in ice cream; they can be substituted for peaches in a peach (now අඹ) pie; or put in a blender with milk, a little sugar, and crushed ice for a refreshing beverage. A more traditional Indian drink is අඹ lassi, which is similar, but uses a mixture of yogurt and milk as the base, and is sometimes flavoured with salt or cardamom. In Thailand and other South East Asian countries, sweet glutinous rice is flavoured with coconut then served with sliced අඹ on top as a dessert.
"Mango Shake" or "Mangoshake" is a refreshing Punjabi (Indian/Pakistani) summer drink. It is traditionally made of අඹ pulp, whole milk, sugar and ice cubes. However there are various other ingredients which are sometimes added, such as ice cream, fresh fruit, chocolate sauce and other sauces, along with whipped cream. It is very similar to a milkshake which can be consumed with a spoon.
Dried unripe අඹ used as a spice in India is known as amchur (sometimes spelled amchoor). Am is a Hindi word for අඹ and amchoor is nothing but powder or extract of අඹ.
Note: The Sweet Bell Pepper (capsicum) was once known as අඹ in parts of the midwestern United States [3] With the advent of fresh fruit importers exposing individuals to the tropical fruit, the colloquial use of this alternative name for the Sweet Bell Pepper has become archaic, although occasionally midwestern menus will still offer stuffed අඹ as an entree.
[සංස්කරණය] Medicinal properties
The අඹ is in the same family as poison ivy and contains urushiol, though much less than poison ivy. Some people get dermatitis from touching අඹ peel or sap. Persons showing an allergic reaction after handling a අඹ can usually enjoy the fruit if someone else first removes the skin. The leaves are toxic to cattle.
[සංස්කරණය] Cultural context
අඹ leaves are used to decorate the entrance of a household amongst Hindus. අඹ leaves are also used in Indian prayers (poojas) to propitiate the gods. The අඹ is also a common motif in Indian textiles, known as the paisley design.
[සංස්කරණය] Production and consumption
| Country | hectares |
|---|---|
 India |
1,600,000 |
 China |
433,600 |
| සැකිල්ල:Country data Thailand Thailand | 285,000 |
| සැකිල්ල:Country data Indonesia Indonesia | 273,440 |
| සැකිල්ල:Country data Mexico Mexico | 173,837 |
| සැකිල්ල:Country data Philippines Philippines | 160,000 |
| සැකිල්ල:Country data Pakistan Pakistan | 151,500 |
| සැකිල්ල:Country data Nigeria Nigeria | 125,000 |
| සැකිල්ල:Country data Guinea Guinea | 82,000 |
 Brazil |
68,000 |
| සැකිල්ල:Country data Vietnam Vietnam | 53,000 |
 Bangladesh |
51,000 |
| World Total | 3,870,200 |
| Source: UN Food & Agriculture Organisation (FAO)[1] |
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India is by far the largest producer, with an area of 16,000 km² with an annual production of 10.8 million tonnes, which accounted for 57.18% of the total world production. Within India, the southern state of Andhra Pradesh is the largest producer of අඹ , with 350,000 hectares under cultivation (2004 data).
Langra and Himsagar are considered as the two most superior type of අඹ in India. Both of these varieties are produced in East and North India, especially in Uttar Pradesh state. The main production of Langra happens in a small town of West Bengal, Malda. Both of these varieties are not suitable for long preservation and thus not suitable for transport to long distances or export. The variety 'Alphanso', although taste-wise not as superior as langra and himsagar, but can be preserved longer. So this has become the අඹ that is generally used for export. Alphanso is named after Afonso De Albuquerque. This was an exquisite and expensive variety of අඹ, that he used to bring on his journeys to Goa. The locals took to calling it Aphoos in Konkani and in Maharashtra the pronunciation got further corrupted to Hapoos. This variety then was taken to the Konkan region of Maharashtra and other parts of India. Banginapalli from Andhra Pradesh, Ratnagiri and Devgad Hapoos from Maharashtra are among the most prized varieties in south India. Lucknow and Varanasi අඹ are prized in the north of the country, where Uttar Pradesh state dominates the production tables. Certain අඹ varieties are picked raw and turned into spicy pickles. Andhra Pradesh and Karnataka states in the south, and Gujarat and Uttar Pradesh in the north are major producers of pickle-variety අඹ and specialize in making a variety of අඹ pickles. These pickles can be very spicy, and tend to have large regional differences in taste.
Generally, once ripe, අඹ are quite juicy and can be very messy to eat. However, those exported to temperate regions are, like most tropical fruit, picked under-ripe. Although they are ethylene producers and ripen in transit, they do not have the same juiciness or flavour as the fresh fruit. A ripe අඹ will have an orange-yellow or reddish skin. To allow a අඹ to continue to ripen after purchase, it should be stored in a cool, dark place, but not in a refrigerator as this will slow the ripening process.
Ripe අඹ are extremely popular throughout Latin America. In Mexico, sliced අඹ is eaten with chili powder and/or salt. Street vendors sometimes sell whole අඹ on a stick, dipped in the chili-salt mixture. In Indonesia, green අඹ is sold by street vendors with sugar and salt and/or chili. Green අඹ may be used in the sour salad called rujak in Indonesia, and rojak in Malaysia and Singapore. In Guatemala, Ecuador, Nicaragua and Honduras, small, green අඹ are popular; they have a sharp, brisk flavour like a Granny Smith apple. Vendors sell slices of peeled green අඹ on the streets of these countries, often served with salt. In Hawai'i it is common to pickle green අඹ slices. Ayurveda considers ripe අඹ sweet and heating, balancing all the three doshas(humors) and acts as an energizer.
Raw අඹ are used in making pickles and condiments due to its peculiar sweet and sour taste. Dried and powdered raw අඹ is sometimes also used as a condiment in Indian cuisine.
[සංස්කරණය] Cultivars
Many hundreds of named අඹ cultivars exist. In අඹ orchards, several cultivars are often intermixed to improve cross-pollination. In Maharashtra, the most common cultivar is 'Alphonso' (known in Asia under the original name, Hapoos). 'Alphonso' is very popular outside Indian subcontinent and one of the important export product of India. The best 'Alphonso' අඹ are reputed to come from the town of Ratnagiri and Devgad in Maharashtra. In Uttar Pradesh, 'Dasheri' from Lucknow is famous for its aroma, and is so tasty that even the skin can be eaten. 'Langada' from Varanasi in eastern UP is another variety which is extremely sought after for its fine flavour and aroma. Actually it is believed that the Langda is even better than the 'Alphonso', but is not suitable for export because of the perishable nature. Hence 'Alphonso' is more common outside India. 'Banganapalli' (also called 'Banesha' or 'Began Phali') of Andhra Pradesh is one of the most sought after cultivars. Maldah is one of the most sought after cultivars in Bihar. Notably, cultivars which excel in one climate fail to achieve their potential in other climates. Thus the cultivar 'Julie', a Jamaican favourite, and 'Alphonso' have never found great success in South Florida, Israel or Australia.
Currently, the world market is dominated by the cultivar 'Tommy Atkins', a seedling of 'Haden' which first fruited in 1940 in Southern Florida, USA. Despite being initially rejected commercially by Florida researchers[citation needed], 'Tommy Atkins' quickly became an export favourite worldwide. For example, 80% of අඹ in UK supermarkets are 'Tommy Atkins'. Despite its fibrous flesh and fair taste, growers world-wide have embraced the cultivar for its exceptional production and disease resistance, the shelf-life of its fruit, their transportability as well as their size and beautiful color. 'Tommy Atkins' is predominant in the USA as well, although other cultivars, such 'Kent', 'Keitt', the Haitian grown 'Madame Francis' and the Mexican grown 'Champagne' are widely available.
In urban areas of southern Florida, small gardens, or lack thereof, have fueled the desire for dwarf අඹ trees. The Fairchild Tropical Botanic Garden has led the charge for the "condo අඹ" by identifying cultivars which can be productive while maintained at a height below 2-2.5 m.[citation needed]
A list of additional leading cultivars can be found at the cultivar list link in the external links below.
[සංස්කරණය] References
[සංස්කරණය] බාහිර යොමු
- How to grow a අඹ
- How to cut and peel a අඹ
- Sorting Mangifera species
- Plant Cultures: botany, history and uses of mango
- අඹ research pages
- අඹ cultivar list
- Alphabetized අඹ cultivar list
- අඹ
- "Mango" article in Alan Davidson's Oxford Companion to Food (ISBN 0-19-211579-0)
- How To Cut a අඹ
- Toxicodendron Dermatitis: Information on allergic reactions to plants such as අඹ
- List of Mangifera species native to Indonesia
- SAJAforum.org on historic arrival of Indian අඹ to the U.S.
