- Nov 26, 2023
- 3 min read

A brief study on the bio-processing of Areca nut found in Mawblang, Sohra.

- Written by Richcooper Kharbudon, Fifth Semester, Media Technologies, 2023

INTRODUCTION

Betel nut is the seed of the fruit of the areca palm. Areca palm is a tropical plant found all over South East Asia. This tree belongs to the palm tree species and is from the Arecaceae family. The fruit (nut) of this tree is popularly known as the betel nut or supari in India. The areca nut is an important commercial plantation crop. The fruit has a fibrous mesocarp, and seeds are with a truncate base, endosperm deeply ruminates with a basalar embryo. It is mostly used by the people as masticatory and is an essential requisite during several religious, social and cultural functions of India.

The common names, preparations and specific ingredients vary by cultural group and individuals who use it. Areca nut is a stimulant drug, which means it speeds up the messages travelling between the brain and the body. Betel nut chewing is an important cultural practice in some regions in south and south-east Asia and the Asia Pacific. Betel nut use is common in India, Sri Lanka, Maldives, Bangladesh, Myanmar, Taiwan and several islands in the South Pacific region, including Papua New Guinea. Betel nut is also used in Thailand, Indonesia, Malaysia, Cambodia, Vietnam, Philippines, Laos, China and in the migrant communities from these countries. It has traditionally played an important role in social customs, religious practices and cultural rituals.

Betel nut can be used on it's own or as a mixture of various ingredients, known as 'betel quid'. In its most basic form, betel quid consists of betel leaf, betel nut, slaked lime (calcium hydroxide), various spices and is often mixed with tobacco. Betel quid may be self-prepared with the ingredients wrapped in the betel leaf, or commercially made with the powdered ingredients packaged in tins or sachets. The quid is placed in the mouth (usually between the gum and cheek) and may be chewed, or remain in contact with the oral mucosa. Areca is used by some for its mild psychostimulant effects including euphoria, well-being, and increased capacity to work. In small doses, it can create a sense of euphoria and alertness. It may also function as an antidepressant.

In the course of time, the areca nut get spoiled or expired. It is preserve by using different methods depending on the location and practices. Fermentation is also one of the method which is used to preserve the areca nut. The areca nut are fermented for 3-5 months in soaking pits for enhancing the taste and flavour and also to preserve the nuts.

This project was documented in a Pukri Kwai- a place which is specially made for fermenting areca nut; to show the process of fermenting this areca nut, which is belong to Creamhuncy War in Mawblang- a village located in Shella Bholaganj subdivision of East Khasi Hills district in Meghalaya, India.

CREAMHUN AND HER PURI KWAI

Creamhuncy War born on 5, October,1976. She cleared her matric class from Khasi Jaiñtia Presbyterian (KJP) Girl and her class 12th from Women College. She stays in Mawblang (Sohra) and she is the owner of one of the Puri kwai in Mawblang. She started to do this ‘Puri Kwai’ business in 1980. Although she get small profit from this business, she also get few benefits especially that she can provide employment to the local people in Mawblang.

She stated that, the fresh kwai (betel nut) comes from Tura and Silchar on the month of April. After they recieved the fresh kwai, they fermented it in a special place call ‘pukri kwai’ in which more than 100 long baskets like structure is place in the pond made specially for fermenting this kwai. Around 10-20 sags of Kwai is then poured in each baskets and then it is cover with sags and rocks on the top of the baskets and the fresh kwai is being left for 3 to 4 months. After 3 to 4 months this kwai is ready to be taken out and it is no longer call Kwai im (fresh areca nut) but it is then called Kwai skop (fermented areca nut).