EXPLORING THE VALUE ADDITION OF DATE PRODUCTS IMPORTANCE AND FUTURE SCOPE OF MAKRAN, BALOCHISTAN.

¹Department of Horticulture, MNS-University of Agriculture, Multan 60000, Pakistan

^*Corresponding author.  Email: zainbaloch.offical@gmail.com 

Zain-ul-abbideen*¹, Sami Ullah¹, Adnan ali¹

 Abstract                                         

This study aimed to evaluate the quality and consumer acceptability of four traditional date-based products prepared using locally harvested dates in Panjgur, Balochistan. The products included Mathari Nah with Cooking Oil, Mathari Nah with Coconut Powder, Gun Poos Mathari Nah, and Changali Nah. Organoleptic attributes such as aroma, color, taste, texture, and flavor were assessed by a panel of evaluators using a 9-point hedonic scale. The results revealed significant variations in sensory scores across the products. Gun Poos Mathari Nah received the highest scores for aroma (7.42), color (7.42), taste (7.42), and flavor (7.44), indicating its superior quality and overall acceptability. Meanwhile, Mathari Nah with Coconut Powder excelled in texture with the highest score of 8.12. Comparatively, Changali Nah and Mathari Nah with Cooking Oil received moderate to low scores across all parameters, with Mathari Nah showing the least favorable results. This research highlights the potential of traditional date-based products to meet consumer preferences and emphasizes the importance of enhancing sensory qualities for broader market acceptance.

Introduction

The monocotyledonous date palm (Phoenix dactylifera) is a perennial, dioecious plant that belongs to the palm family, Arecaceae (or Palmae). It is primarily cultivated in arid regions of the world and holds significant importance in the agricultural economies of many nations. The date palm is renowned for its remarkable ability to thrive under extreme environmental conditions such as high temperatures, minimal water availability, and high soil salinity, making it a symbol of life in arid and desert areas.

A well-managed date palm tree can yield up to 200 kilograms of fresh dates annually, although the tree typically begins to fruit within 2 to 4 years and reaches its maximum production capacity in 5 to 8 years. The date fruit is oval-shaped, containing a single seed enclosed within a succulent pericarp. The fruit's weight ranges between 2 to 6 grams, with dimensions varying from 18 to 110 mm in length, and it comes in a variety of colors (from yellow to black) and flavors. The seeds, also referred to as pits, stones, or kernels, are oblong and hard-coated, weighing between 0.5 to 4 grams.

Nutritional and Health Significance

Dates are recognized as a nutrient-dense fruit with a broad spectrum of essential nutrients that provide significant health benefits. Consuming dates alongside other food components has been shown to improve human health in various ways. Dates are considered a supreme food due to their high nutritional value and environmental benefits. They hold immense potential in improving diets, particularly in regions where they are consumed as a staple or delicacy.

Economic and Technological Importance of Date Byproducts

Extensive research has been conducted on date byproducts, which include jams, pickles, and date gum. In food technology, date syrup is one of the most frequently produced and widely utilized derivatives. It serves as a base ingredient in the preparation of honey, chocolates, ice cream, jams, marmalades, and concentrated beverages. Certain date varieties, such as the Kabkab date, often yield significant waste; however, utilizing this waste for date syrup production offers substantial financial benefits.

Cultural and Historical Significance

The date palm holds deep cultural and historical value, particularly in the Near East and North Africa. It has played a pivotal role in sustaining human life in arid regions for thousands of years and remains an integral part of the traditions and culture of the people residing in these areas. The Holy Qur'an mentions the date palm twenty-five times, further elevating its cultural and spiritual importance. The Prophet Muhammad (peace be upon him) referred to the date palm as a "blessed tree", encouraging its consumption. During the holy month of Ramadan, it is a longstanding tradition to break the daily fast at sunset with a few dates, followed by small sips of water.

Global Production and Distribution

Globally, the date palm is cultivated across 37 countries, with approximately 2000 different varieties of date palm identified. According to estimates from the Food and Agriculture Organization (FAO) and FAOSTAT, date cultivation spans around 0.1 million hectares of agricultural land, yielding an approximate annual production of 0.9 million tonnes. However, variations in global date production occur due to factors such as trade embargoes, political unrest, and fluctuations in growing conditions from one season to another.

 Production of Pakistan

Pakistan is among the leading date-producing countries, contributing significantly to global production. The date fruit's size, shape, and quality differ across regions, reflecting the diversity of cultivation practices worldwide. All four of Pakistan's provinces are involved in the country's extensive date production. at terms of date production, Khyber Pakhtunkhwa, Sindh, Punjab, and Balochistan are at the forefront. Balochistan's main date-producing districts are Panjgur, Turbat, Pasni, and Kech. The goal of this study is to examine the economics of the date palm value chain in the turbat region of Makran Division, Balochistan, which is well- known for producing Pakistan's finest dates. The district Panjgur, Kech, and Gawadar are included in the Makran Division, which has a total area of 26,000 km². turbat  is comprised of areas like hoshab, singani sir, Samee, tajaban, padraq, and many other parts. turbat district grows a variety of dates Begum Jhangi. Konzenabad, muzawati, Kungo, Dandari, Aseel, Dakki, Halini, Rogini, Dishtari are also included. Furthermore, Kech district is an important date palm producing area, accounting for 45% of Balochistan's total date palm farming area. Even if the climate in the kech district is ideal for date palm cultivation, the yields per hectare are not as high as what the varieties of date palms that are already in use can produce. Moreover, farmers still employ time-consuming, labor-intensive, centuries-old agricultural practices, which increase production costs and lower net returns. In light of these worries, the current study was conducted in District Panjgur, Balochistan Province, Pakistan, to look at the date palm industry's economics and constraints (Government of Balochistan, 2009).   

Materials and Methods

Study Area

The research was conducted in Panjgur, Balochistan, a region known for its rich date palm cultivation. The study aimed to assess the quality and acceptability of various date-based products through organoleptic evaluation. four distinct date-based products were prepared using locally harvested dates. The products were developed as follows:

Mathari Nah with Cooking Oil

Mathari Nah with cooking oil is a traditional date product made locally in the Makran division. The preparation involves extracting and removing the seeds from the date pulp. The dates are then mixed with wheat flour in the ratio of 1 kg of dates to one paw (approximately 250 grams) of wheat flour, along with 300 grams of cooking oil.

The process begins by thoroughly mixing the date pulp with the wheat flour, either using a mixer or by hand. Once the mixture is ready, it is roasted in cooking oil for about 20 mints. The roasting continues until the date mixture separates from the cooking oil and becomes fully roasted. This delicacy is locally known as Mathari Nah with Cooking Oil and is a popular traditional food in the region.

Mathari Nah with Coconut Powder

Mathari Nah with coconut powder is a traditional date product made locally in the Makran. The preparation begins with extracting and removing the seeds from the date pulp.

The dates are then mixed with wheat flour in the ratio of 1 kg of dates to one paw (approximately 250 grams) of wheat flour. Additionally, 300 grams of desi ghee (clarified butter made from milk) is used in the process.

The date pulp is first mixed with wheat flour, either using a mixer or by hand. The mixture is then roasted in the desi ghee for about 20 mints, ensuring the date mixture separates from the ghee and becomes fully roasted. To enhance the product's appearance and add a unique touch, approximately 50 grams of coconut powder is dusted over the mixture, giving it a cosmetic and appealing look.

Gun Poos Mathari Nah

Gun Poos Mathari Nah is a traditional date product made locally in the Makran division, particularly in Turbat. The preparation starts with extracting and removing the seeds from the date pulp. The dates are then mixed with wheat flour in the ratio of 1 kg of dates to one paw (approximately 250 grams) of wheat flour. Additionally, 300 grams of desi ghee (clarified butter made from milk) is used in the process.

                    

A unique feature of this recipe is the addition of “Gun” a locally prepared mixture (known as Gun in Balochi and Shnna in Pashto). About 300 grams of this ground mixture is prepared using a grinder and then combined with the date and wheat flour mixture.

The combined mixture is roasted in the desi ghee for about 20 mints until it separates from the ghee and becomes fully roasted. To further enhance its appearance and flavor, approximately 50 grams of sesame seeds are sprinkled over the mixture, giving it a polished and visually appealing finish.

Changali Nah

Changali Nah is a traditional date product made locally in the Makran division, particularly in Turbat. The preparation involves extracting and removing the seeds from the date pulp. The dates are then mixed with fresh bread in the ratio of 1 kg of dates to (approximately 2-3 beads). Additionally, 1 kg of desi ghee (clarified butter made from milk) is used in the process.

The date pulp is first combined with fresh bread either using a mixer or by hand. The mixture is then roasted in desi ghee for about 20 minutes, ensuring the date mixture separates from the ghee and is fully roasted. To add a unique touch and enhance the product's appearance, approximately 50 grams of fresh ajwain seeds are sprinkled over the mixture, providing an appealing look and subtle aroma.

Organoleptic attributes result 

The comparison of colors revealed that Gun Poos Mathari Nah had the highest score, with a rating of (7.42), followed by Coconut Powder at (6.82). Changali Nah was more bitter than Mathari Nah, earning a score of (5.8). The lowest score was for Mathari Nah, with a rating of (4.01). Overall, Gun Poos Mathari Nah achieved the best result.

 Fig no 2: Comparisons of Color of the Mathari Nah with cooking oil, Mathari Nah with Coconut Powder, Gun Poos Mathari Nah and Changali Nah.

The comparison of colors showed that Gun Poos Mathari Nah had the highest score of (7.42), followed by Coconut Powder with a score of (6.82). Changali Nah had a lower score of (5.8), which was more bitter compared to Mathari Nah. The lowest score was recorded for Mathari Nah, with a result of (4.01). Overall, Gun Poos Mathari Nah gave the best result.

Fig no 3: Comparisons of Taste of the Mathari Nah with cooking oil, Mathari Nah with Coconut Powder, Gun Poos Mathari Nah and Changali Nah.  

In the comparison of taste, Gun Poos Mathari Nah achieved the highest score (7.42), followed by Mathari Nah with Coconut Powder, which scored (6.72). Changali Nah performed better than Mathari Nah, scoring (5.6), while Mathari Nah had the lowest score (4.00). Overall, the best taste result was recorded for Gun Poos Mathari Nah.

Fig no 4: Comparisons of Texture of the Mathari Nah with cooking oil, Mathari Nah with Coconut Powder, Gun Poos Mathari Nah and Changali Nah.

In the comparison of texture, Mathari Nah with Coconut Powder achieved the highest score (8.12), followed by Gun Poos Mathari Nah with a score of ( 7.52). Changali Nah performed better than Mathari Nah, scoring (6.64), while Mathari Nah had the lowest score (3.98). Overall, the best texture result was observed in Mathari Nah with Coconut Powder.

Fig no 5: Comparisons of Flavor of the Mathari Nah with cooking oil, Mathari Nah with Coconut Powder, Gun Poos Mathari Nah and Changali Nah.

In the comparison of flavor, Gun Poos Mathari Nah recorded the highest score (7.44), followed by Mathari Nah with Coconut Powder, which scored (6.82). Changali Nah performed better than Mathari Nah, scoring (5.04), while Mathari Nah had the lowest score (4.03). Overall, the best flavor result was achieved by Gun Poos Mathari Nah.

Conclusion