Kantola Ki Kheti: Kantola cultivation is becoming a new source of income for farmers, know how to cultivate it

Kantola cultivation, full of medicinal properties, is now becoming a profitable business, which guarantees high profits and long yield at low cost.

In today’s time when people are becoming health conscious, the demand for vegetables rich in traditional and medicinal properties is increasing rapidly. One such special and beneficial vegetable is Kantola, which is also known by people by names like sweet bitter gourd, kakoda or kartoli. This green, thorny and nutrient-rich vegetable is not only excellent in taste but is also popular due to its medicinal properties.

Kantola cultivation is no longer limited to forests or ridges, but it has now become an emerging commercial crop. Low cost, low disease, and the ability to yield for a long time make it a profitable option for small and medium farmers. In this blog, we will give you complete information from the entire process of Kantola cultivation (Kantola Ki Kheti) to its sale and marketing after the crop is ready.

What is Kantola? 

Kantola, which is known by names like sweet bitter gourd, kakoda, kartoli, kakoda or karkotki, is a special type of cucurbitaceous vegetable. This vegetable is found more in the rainy season and tastes like bitter gourd, but does not have the bitterness present in it. This vegetable has been eaten in rural areas of India for years, but now Kantola cultivation (Kantola Ki Kheti) has started being done on a commercial level as well.

In botany it is called Momordica dioica and in English it is known as Spine Gourd or Teasle Gourd. The use of Kantola is not limited to food only, but it is also full of medicinal properties. It is used as a vegetable, pickle and Ayurvedic medicine.

Why cultivate Kantola?

In today’s time when people are turning towards healthy diet and natural products, Kantola has emerged as an excellent option. It is rich in protein, fiber, vitamins A, B, C, D, K, potassium, magnesium and other nutrients. It has almost no calories, so it is also very beneficial for those who want to lose weight.

Talking about its medicinal properties, Kantola is considered beneficial in diabetes, jaundice, piles, blood pressure, fever and digestive problems. Therefore, in today’s time, Kantola cultivation (Kantola Ki Kheti) has become a profitable and healthy option.

Climate and Soil Requirement 

Kantola cultivation (Kantola Ki Kheti) does not require special soil, but it grows better in sandy, loamy and well-drained soil.

Soil pH: Should be between 6 to 7.

Temperature: 20 to 30 degrees Celsius is considered favourable.

Climate: Warm and humid climate is suitable for the growth of Kantola.

How to prepare the field? 

Plow the field first to clear all crop residues and weeds.

After this, pour water in the field and then plow again after drying so that the soil becomes friable.

Use organic manure. Add 200-250 quintals of rotten cow dung per hectare.

At the time of final plowing, add chemical fertilizers like 375 kg single super phosphate (SSP), 65 kg urea and 67 kg muriate of potash (MOP).

Method of sowing and planting seedlings 

First of all, seedlings are prepared in the nursery from Kantola seeds.

For transplantation, make pits at a distance of 2 meters and keep a distance of 4 meters between the rows.

Make 9-10 pits in each row, in which plant 7-8 female and 1-2 male plants.

After planting, cover the plants well with soil and water as required.

Crop duration and maintenance 

The first crop of Kantola is ready for harvesting in 2.5 to 3 months, although the initial fruits are small in size. Crop of better quality and size is obtained after one year.

Once planted, female plants can yield for 8 to 10 years.

Use trellis or net to support the vines.

Perform weed control and irrigation from time to time.

How to market and sell Kantola crop when it is ready? 

1. Mandi rate and market demand

The demand for Kantola is high during the rainy season. The price of good quality Kantola ranges from ₹ 60 to ₹ 150 per kg in local markets. In big cities and organic markets, this price can be even higher.

Due to medicinal use and nutritional quality, its demand is also increasing in Ayurvedic companies.

Pickles, dry slices, powder etc. are made from the processing of Kantola, which are also sold in the export market.

2. Contract Farming Option

Now many processing companies and companies making medicinal products offer contract farming for Kantola cultivation (Kantola Ki Kheti). This gives farmers:

Initial seeds, fertilizers and technical support are provided.

Sale of the crop is ensured at a fixed price.

The risk of production is reduced.

If farmers do not want to do marketing themselves, then contract farming is an excellent option.

3. Local Market vs Processing Industry

Local Market:

Quick cash payment is received.

There is profit in the sale of fresh fruits.

Easy to connect with retailers.

Processing Industry: 

– Facility of bulk sale.

– Possibility of using the crop in various forms (such as pickles, dry food, powder etc.).

– More profit through branding and packaging.

If farmers cultivating Kantola (Kantola Ki Kheti) join processing units or cooperative societies, they can get more benefits.

Conclusion 

Kantola cultivation (Kantola Ki Kheti) is an agricultural system that can be started at low cost, which has immense potential to earn more profit. Its medicinal properties and nutritional elements make it a special crop, the demand for which is increasing every year.

In the changing times, when people are returning to healthy diet and organic vegetables, the demand for Kantola is continuously increasing. It can become a profitable option not only for small farmers but also for big businessmen.

Keeping in mind these three factors – low investment, high nutrition and increasing demand – it can be said that Kantola cultivation (Kantola Ki Kheti) can not only generate good income but it can also strengthen the rural economy.