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
Fig no 1:
Comparisons of Aroma of the Mathari Nah with cooking oil, Mathari Nah with
Coconut Powder, Gun Poos Mathari Nah and Changali Nah.
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
The present study successfully evaluated the organoleptic attributes of four traditional date-based products from Panjgur, Balochistan. The findings demonstrate that Gun Poos Mathari Nah was the most preferred product, scoring highest for aroma, color, taste, and flavor. Its preparation process, which includes the addition of a locally prepared mixture (Gun) and sesame seeds, contributed to its superior sensory appeal. Mathari Nah with Coconut Powder also performed well, particularly in texture, due to the inclusion of coconut powder and desi ghee, enhancing its consistency and mouthfeel.
In contrast, Changali Nah and Mathari Nah with Cooking Oil received lower scores, indicating a need for recipe refinement to improve sensory attributes, particularly taste and texture. This study underscores the value of preserving and improving traditional food products to promote local culinary heritage while enhancing their marketability. Future research could focus on nutritional analysis, shelf life, and consumer perception across a broader demographic to further validate the acceptability of these date-based products.
