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(THE GIST OF PIB) Kumbakonam Vetrilai
(THE GIST OF PIB) Ker SangriKumbakonam Vetrilai
(MAY-2025)
Kumbakonam Vetrilai
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Recently, the Kumbakonam vetrilai or betel leaf or paan leaf was granted a Geographical Indication (GI) tag by the Government of India.
About Kumbakonam Vetrilai:
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It is predominantly grown in Thanjavur’s fertile Cauvery river basin, giving it a unique taste and aroma.
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The dark to light green, oblong heart-shaped leaves with a pungent taste are cultivated.
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The betel leaf has been widely cultivated across Kumbakonam and adjacent villages of Ayyampettai, Swamimalai and Rajagiri in Thanjavur district of Tamil Nadu.
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It is staple in South Asian households and is central to preparing paan, a popular South Asian post-meal chew.
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The Kumbakonam betel leaf is exported to some countries.
Harvest process
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After 20–25 days of planting, kolundhuvetrilai– the first leaves – emerge.
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The first-year harvest happens from the seventh to 12th month.
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It is called maaruvethalai, produces larger leaves with a better shelf life of six to seven days, and fetches higher prices in the market.
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Second and third-year yields – kelavethalai and kattavethalai – are smaller compared to the first year’s yield.
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Courtesy: PIB