Tamarind is a multi-purpose long-lived tree with heavy drooping branches and thick foliage. The entire fruit consists of 55% pulp, 34% seeds, and 11% hull and fibers. The tamarind tree produces numerous elongated fruit pods in a season that encompasses its branches in myriad. Brittleness in shell, changes in testa color, and a hollow sound from fruit when finger pressed signify matured fruit of the tree. Postharvest operations involved in Tamarind are drying, dehulling, defining, deseeding, pressing into cake, and storage. These operations are carried out by traditional and mechanical methods. Tamarind dehullers and deseeder were developed with efficiencies of around 94% and 83% respectively to minimize the losses involved in manual handling. The intrinsic value of raw tamarind may be furthermore desirable through processing into value-added products.
Part of the book: Postharvest Technology