We are directly working with small farmer groups, FPOs and micro-entrepreneurs cum small processors to promote locally grown specific crop varieties and GI tag crops. We would like to brand and take their product in the national and international market.
The effort is to bring the food on your plate that helps both farmers and consumers.
VENGURLA WHOLE CASHEWS-GI Tag
The Product comes from the Kokan cashew region from the small farmer groups involved in the production and processing of cashew nuts.
Vengurla, being a safe and natural port, the commercial center was initially established during 1665 by Dutch traders and subsequently by British rulers.
Cashew (Anacardium occidentale L.) a native of Brazil. In the 16th Century, the Portuguese brought this crop to India to restrict soil erosion.
Vengurla Cashew is a traditional variety of cashew in Vengurla Tahsil of Sindhudurg district. It is also known as Kokan Kaju and is famous for its high juice content. It is also called ‘Wonder Nut’.
WAIGOAN HALAD-GI Tag
The Waigaon Halad Producer Company has more than 400 farmers for the production of turmeric and amalfarm is directly associated with procurement.
Till now Waigaon was only known for the famous Dargah of Baba Sheikh Farid Giradwale but now the turmeric of this village grown by 2,300 farmers popularising “A pinch of turmeric every day keeps cancer away”
Waigaon in Samudrapur taluka of Wardha district is the main area for the cultivation of special turmeric which naturally has a high percent of curcumin. Waigaon village is famous as Haladya waigaon” (Halad is Marathi meaning of turmeric) due to the unique turmeric variety that has been cultivated since Mughal times.
BENGAL AROMATIC RICE GOBINDOBHOG-GI Tag
The small farmer groups working in Burdwan, West Bengal growing Gobindobhog rice are working with amalfarm for direct selling.
‘Gobindobhog’ rice is grown under traditional organic cultivation practices for more than 200 years.
The name of ‘Gobindobhog’ bears a popular and reliable history-based social story before the establishment of Kolkata city (1690 A.D.). This particular fine, aromatic rice was used for the preparation of bhog offered to ‘Lord Gobinda’, which became popular as the ‘Gobindobhog’ rice in Bengal. It is a short-grain, white, aromatic, sticky rice having a sweet buttery flavor.
MITHILANCHAL MAKHANA-GI Tag
Amalfarm is working with local fishermen of Bihar in Darbhanga and Madhubani districts to procure the products.The name Mithila is believed to be derived from King Mithi and Janaka was his father. The later kings of Mithila adopted the title Janaka. The most famous Janaka was Seeradhwaja Janaka, the father of Sita.
“Makhana” is derived from the Sanskrit word for grain Mak. Mak is the meaning of sacrifice. Makhana or Fox nut or Gorgon nut (Euryale feroxsalisb) is an important aquatic cash crop, belonging to the family Nymphaeaceae.
Bihar is the first state in the country and India is the first country in the world to popularize Makhana as a commercial aquatic horticultural fruit crop.It grows in the stagnant water of wetlands or ponds in eastern Asia, they have been used in Chinese medicine for 3000 years and find an important place in the science of Ayurveda too.
SIDDHARTHNAGAR AROMATIC RICE KALANAMAK- GI Tag
Amalfarm is working with farmer groups of Siddhartha Nagar on Kalanamak rice. Kalanamak, deriving its name from the black husk (Kala) and a mild salty (namak) taste, is considered one of the finest rice varieties.
Kalanamak were found from excavation sites at Aligarhwa (Siddharthnagar, Uttar Pradesh) – identified as the territory of Buddha’s father, king Shuddodhan. The name ‘Shuddodhan’ means pure rice. The Asian-Agri History Foundation quotes the works of Chinese traveler Fa Hien who said that when Lord Buddha visited Kapilvastu after attaining knowledge, the villagers asked him for prasad (gift). He gave them the grains, asking them to show them in a marshy place. “The rice will have a typical aroma which will always remind people of me,” he is supposed to have told them. According to folklore, the rice variety, if sown elsewhere, loses its aroma and quality [Singh et al. 2005. Rediscovering scented rice cultivar Kalanamak. Asian Agri-History 9(3):211–219 – Eds.].
It is a short grain, Soft, aromatic, non-sticky, easily digestible rice having a sweet flavor.