The ‘monk fruit’ from China was on July 12 introduced for field trials in Himachal Pradesh by the Palampur-based Council of Scientific Research and Industrial Technology-Institute of Himalayan Bio-resource Technology (CSIR-IHBT) in Kullu.
- The ‘monk fruit’ is known for its properties as non-caloric natural sweetener.
- The field trials have begun three years after the CSIR-IHBT imported its seeds from China and grew it in the house.
- Fifty seedlings were planted in the fields of progressive farmer Manav Khullar from Raison village for field trials and CSIR-IHBT signed a ‘Material Transfer Agreement’ with Manav.
- This, as per CSIR-IHBT, is the first ever monk fruit cultivation exercise in India.
- Seed germination rate is of monk fruit is slow and low, thus seed germination technique has been developed to increase the germination rate and reduce the germination time.
- The monk fruit (siraitia grosvenorii), is known now throughout the world for its intensely sweet taste, and it has been used as a non-caloric natural sweetener.
(Source: Indian Express)
