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Kottapalli Kobbari mango pickle tickles taste buds
East Godavari district is synonymous with Pulasa variety of fish, sugar-coated foils (pootareku), Kakinada Kaja (a kind of sweetmeat) and lastly Kottapalli Kobbari variety of mango.
Pithapuram: East Godavari district is synonymous with Pulasa variety of fish, sugar-coated foils (pootareku), Kakinada Kaja (a kind of sweetmeat) and lastly Kottapalli Kobbari variety of mango.
The last-mentioned mango is exported not only to important towns and cities in the country but also overseas, including the USA. If raw mangoes are packaged and exported, by the time they reach the destination they will turn into fruits.
The mango is characterised by thin peel, high fibre content and a small-sized seed. This variety is preferred for making pickles and also presenting as a gift to VIPs for consumption as a fruit. Centuries ago, Kottapalli region of East Godavari district had only one tree of Kobbari Mamidi.
However, the seed variety has been developed and the variety is now produced all over the district. Farmers will plant at least two trees of this variety in their mango orchards.
The fragrant variety of the fruit is sold for anything between Rs 400 and Rs 800 for 13 mangoes. A tonne of the fruit is exported to other places commanding a price of Rs 40,000 to Rs 60,000.
Because of the high Fibre content, the raw mango is also used in the preparation of pickles. Pickles making companies use the raw mango of this variety as the shelf life of the pickle is very high.
On account of gales and unseasonal rains, several mangoes of Kottapalli Kobbari variety have fallen off the trees. As such, the quantity of mangoes sent to market is comparatively less, avers an affected farmer.
By Saride Nageswara Rao
