Origin, taxonomy, botanical description, genetics and cytogenetics, genetic diversity, breeding and cultivation of kokum

Kokum is a fruit that is indigenous to India’s southern states and never made it to the rest of the world. In general, the darker the purplish-black colour, the greater the quality of the dried kokum. Sun-drying the rind and pulp of the fruit is done after the fruit has been harvested. A large amount of salt may be used to hasten the drying process. The “Indian Butter Tree,” or Kokum, is another name for this fruit-bearing tree. Health benefits can be found in all of Kokum’s components (fruits, peels, and seeds). A flavorful component for curries is the fruit’s dried peel. Kokum juice is a famous summer drink in Goa. Every store has Kokum in small cans and bottles. Kokam Nutrient Value: Kokam is a nutrient-d 100 g kokam = 60 cal Kokam is low in calories and fats, but high in fibre, with roughly 2 grammes per 100 grammes. Caffeine, vitamin A, vitamin B3, vitamin C, folic acid and zinc are all present. Kokam contains acetic and citric acids. Kokum is one of the important fruit tree that has remained under- exploited and neglected. The tree itself is ornamental with a dense canopy having lush green leaves with red tinged tender emerging leaves followed by deep red round fruits. The pyramid shaped handsome evergreen tree; it is a good choice for growing on roadside as avenue tree. Deep red to purple coloured edible ripened fruits are mainly used for making delicious refreshing drink "Amrut Kokum". Amsols are prepared from dried kokum rind, have tremendous export potential. In this review article on Origin, Taxonomy, Botanical Description, Genetics and Cytogenetics, Genetic Diversity, Breeding and Cultivation of Kokum are discussed.