In onion belt,BARC unit to increase shelf life lies unused

The unit was set up in 2002 at a cost of Rs 8 crore. But 11 years down the line,the Krushi Utpadan Sanrakshan Kendra or KRUSHAK — as the unit is called today — lies dormant,barring its periodic use to irradiate kesar mangoes that are exported to the US.

The irony of mangoes being irradiated in the heart of the nation’s onion belt is lost on many farmers of the region,many of whom are not even aware what purpose the sprawling facility that is located 500 metres from the market serves. “I do not know what happens inside. But my friends tell me that it is a facility used to make and test bombs,” says Nandu Kor,an onion farmer from nearby Chittegaon.

The Maharashtra State Agriculture Management Board,which operates the facility,agrees there is lack of awareness. “The farmers are not very keen to come to the plant. I guess there is a lack of awareness about the benefits,” says Chandrashekhar Bari,deputy general manager of the Board.

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Maharashtra is the biggest producer of onions in India,contributing over one fourth of the total production. The produce is harvested thrice a year to help meet the 100 lakh metric tonne annual demand of India. Fresh produce is available only for five months; the country then relies on stored onions.

Both the kharif and late kharif variety,which account for almost 40 per cent of the produce,cannot be stored for long periods due to the high moisture content. The rabi crop,called Gavthi,can be stored for five to six months. But prolonged storage results in sprouting,which damages the crop. Irradiation prevents this.

“For the last four years,we have not processed any onions. We are only processing mangoes and other minor goods,” Bari says. The processing charge for onion is Rs 110 per quintal.

Local farmers,however,say the concept wasn’t promoted. “Firstly,the awareness level is poor. Secondly,the entire handling process is cumbersome. Many farmers are afraid the facility will damage their goods,” says Lasalgaon Agriculture Produce Market Committee chairman Jaydutt Holkar.

WHAT IS IRRADIATION?

* During irradiation,foods are exposed briefly to a radiant energy source such as gamma rays or electron beams.

* This not only helps in killing harmful bacteria but also increases the shelf life of the crop.

* In case of onions,it increases their shelf life by stopping sprouting which causes the crop to spoil.

* The Lasalgaon plant can irradiate 10 tonnes of onion per hour.

* In the last four years,not a single onion has been irradiated in the plant.