Hello
NATIONAL OILSEEDS AND VEGETABLE OILS DEVELOPMENT BOARD
Ministry of Agriculture, Govt, of India
Plot No. 86, Sector-18, Institutional Area, Gurgaon,
Website :
National Oilseeds and Vegetable Oils Development Board
They have conducted a lot of research on kokum and you can get first hand information from them.
Processing of kokum
Freshly harvested fruits are reddish green in colour and turn into full Red- purple colour in a day or two.The flesh of the fruit is juicy and has a sweetish acid taste.The normal shelf-life of fresh fruit is about five days. The common method practiced for The inside of Kokum Fruit preservation is sun drying. For this, the fresh fruits are cut into
halves and the fleshy portion containing the seed is removed. The
rind (skin) is then repeatedly soaked in the juice of the pulp during
sun drying. The product obtained after sun drying is referred to as amsul or unsalted kokum in commerce. The seeds yield a valuable, edible fat known in commerce as kokum butter. It is extracted mostly as a cottage industry by crushing the kernels.
Price varies and contact the board for current price
Regards
AShwini
