Lucknow, Dec 11 (SocialNews.XYZ) 'Jamwant', a special variety of black plum (jamun), developed by the Central Institute for Subtropical Horticulture (CISH), has become a much sought after variety by wine makers and farmers in Uttar Pradesh.
'Jamwant' is pulpier and juicer than the normal variety.
"We released the variety of black plum, named as 'Jamwant' in 2019 but due to the pandemic, it could not get due response. However, now when things are heading towards normalcy, farmers and wine makers have started approaching us with their demand for this particular variety of black plum," said Shailendra Rajan, director, CISH.
Rajan said that developing 'Jamwant' was not an easy task.
"Jamwant' was originally developed in 2008, but was released in 2019 after 12-year-long research. The institute also maintains around 50 other varieties of black plum. But the demand for 'Jamwant' is on the rise," he added.
Rasvera Winery is the first in the country to start making wine from 'Jamwant'.
Dr Neeraj Agarwal, chief operating manager of the company, said "We have approached CISH for this special variety which is unique. We are the first in the country to start making wine from black plum, since last year. Majority of black plum varieties available in Maharashtra and other parts of the country had less pulp and the colour of the flesh was white. But this particular variety 'Jamwant' is not only high in pulp content but also purple in colour. Hence, we found it apt for wine making."
The CISH director said that farmers, too, were showing keen interest in Jamwant'.
Dr. AK Singh, principal scientist of the institute, maintains a collection of more than 50 jamun varieties which have a lot of variability in fruit quality and medicinal properties.
The screening of varieties will help in identifying the most suitable type for having anti-diabetic and bioactive compounds.
Dr Neelima Garg is developing value-added products like sugar-free jamun juice, aonla blended jamun, jamun bar, ketchup dip, vinegar, jelly, tea, mouth freshener, chew and pickle.
A mouth wash has also been developed from jamun leaves and bark.
Source: IANS
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