JOIN USSunday was a fun-filled day that began and ended with the king of fruits for the 38 members who participated at the mango festival in Srinivaspur, Kolar district.
It was a feast for mango lovers who had a chance to understand the techniques involved in cultivating the fruit.
The one-day event that was organised for the first time by the Karnataka Agribusiness Development Corporation (KADBC) in association with the Horticulture department, saw the participation of people from various walks of life - officials from the horticulture department, IT employees and senior citizens.
For 13-year-old Tejas, who was born and raised in Bangalore, it was an experience away from his video games and playstation this summer holiday. “I want to pluck the mangoes myself and eat it right there in the farm where it is grown,” he said. Dr G K Vasantha Kumar, Special Secretary to the Government, Agriculture department, who spoke on the occasion, said this was a first of its sort event that was organised to create awareness about the need for quality mangoes. “Karnataka stands fifth in the country in terms of mango production. It is essential to understand that marketing produce is as important as growing it,” he said.
Kumar added that ripening the fruit in a proper way and packing it was an art. “This is a potential trade zone. If farmers join hands and put in some efforts, it can be made a trade base,” he explained. He also said that, through the Mango Festival, an attempt was being made to bring the farmer close to the buyer so as to cut down the interference of middlemen.
While participants were let to relish various mango varieties, it was also an informal platform for the experts to share their knowledge.
S V Hittalmani, retired additional director, Horticulture department, who helped enthusiasts pick the best fruits at the Mango Development Centre, Hogalare Farm, suggested that the fruit be consumed only after the first week of May. “Mango tastes its best when it ripens in the tree. If not, ethylene could be used to ripen them the artificial way. One must say no to fruits ripened using carbide,” he said.
Though visitors were disappointed as byproducts like mango pulp, mango squash, mango peda and other delicacies were not for sale, they were allowed to taste them. Naturally ripened Raspuri, Bainganapalli and Sakkare Gutli were on sale. Vegetable carving and wine tasting by Heritage Wines were also organised as part of the event.