Saturday, April 25, 2015

Tapioca is grown now in the watershed area of Thottiyapatty


Harvested Tapioca in Thottyapatty Watershed area

Tapioca is grown now in the watershed area of Thottiyapatty, a project implemented by SG/OFI/SEVAI.Drip irrigation is used for cultivating Tapioca.  Tapioca belongs to the family Euphorbiaceae.Tapioca grows and produces best under warm humid tropical conditions. Its outstanding characteristic in terms of moisture requirements is the ability to withstand fairly prolonged periods of drought. However, at the time of planting there was sufficient moisture in Thottiyapatty region for the plant to establish itself. Tapioca is propagated from cuttings of selected mature healthy stems free from diseases. Stems were cut into setts of 15-20 cm length using a sharp knife. About 2000 stems are required for planting one hectare. Harvested stems are to be stored vertically in shaded and well-aerated places. Tapioca is planted at a spacing of 90 x 90 cm and it takes about 3-3.5 months time to have enough canopy to cover the land. So it is possible to have an inter crop of groundnut during the early stages of tapioca crop. In sandy areas inter-cropping tapioca with cowpea / groundnut / black gram / green gram is recommended giving a spacing of 20 cm on both sides of the ridges. The non-trailing grain cow pea variety V-26 is recommended as a companion crop along with tapioca. For a pure crop of tapioca or for a cropping system involving tapioca as the main crop and the pulse crop, the field may be irrigated once in 36 days to a depth of 5 cm. Tapioca flour, also known as tapioca starch is starchy white flour that has a slight sweet flavor to it. Tapioca flour is an alternative to traditional wheat flours and has a variety of uses in baking. The flour is made from the starch extracted. When the roots have fully developed, they are harvested and processed to remove toxins. The starch is then extracted from the root by a repeated process of washing and pulping the mixture, then separating off the liquid. Tapioca flour helps bind
Harvested Tapioca is transported to market by Lorry trucks in Thottiyapatty
gluten free recipes and improves the texture of baked goods. Tapioca helps add crispness to crusts and chew to baked goods. Tapioca flour is extremely smooth flour, which makes for a great thickener in sauces, pies and soups since it never discolors and contains no discernible taste or smell. It can also be used to replace corn starch. Tapioca contains calcium, iron and vitamin K in abundance, which plays a very important role in maintaining bone health and improving flexibility. It also helps get rid of fatigue keeping you energized throughout the day. Another great health benefit of tapioca is that it helps maintenance of blood pressure. The potassium content in tapioca improves blood circulation, which in turn, reduces the strain on our cardiovascular system. Some of us often feel like we don’t have enough energy to keep ourselves going throughout the day. A great way to keep our batteries charged would be adding tapioca to our diet. Since tapioca is full of carbohydrates, it is a quick and healthy way to give our flailing energy reserves a boost. Tapioca contains folic acid and vitamin B complex which help in the proper formation of a foetus, protecting it against common birth defects. Tapioca can give our digestive system a boost too. Known to help resolve common digestive disorders like constipation, indigestion, bloating and flatulence, tapioca also helps keep a check on our cholesterol levels, helping you stay healthy.-Govin

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