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Lalit Mohan
Many technologies developed by the Institute of Himalayan Bio-Resource Technology (IHBT), a CSIR centre at Palampur, can transform the economy of farmers of Himachal, but these have not found any takers.
Scientists at IHBT developed a kiln for manufacturing charcoal from bamboo. Tests from CSIR centre Jharkhand had proved that the bamboo charcoal produced from IHBT kilns has the same burning energy as charcoal produced from any other wood. The bamboo charcoal making kiln can be set up at a cost of about Rs 1.25 lakh.
Scientists said at present, charcoal was being produced in the entire northern region from timber wood. It is leading to the depletion of green cover as trees are slow growing and cannot be replenished soon. However, once it reaches maturity, bamboo can give perennial supply of wood for producing charcoal. Even the state government has failed to promote these technologies.
At present, charcoal rates are hovering at Rs 500 to Rs 700 per quintal. Farmers can put their waste and forestland to use and earn extra from producing bamboo charcoal, the scientists claimed. The IHBT had also developed technologies to develop more profitable byproducts from bamboo charcoal. The charcoal can also be used for producing activated carbon, which is used in pharmaceutical and other industries. It has a ready market and can prove very profitable for farmers who opt for professional bamboo farming, he said.
However, sources said the efforts of IHBT or authorities of National Bamboo Mission are not achieving much success in motivating farmers to opt for bamboo farming. IHBT had also developed many byproducts of Kangra tea that can enhance their income. The byproducts include ice tea and tea based packed drinks. Neither the government, nor any private entrepreneur has come forward to commercially exploit these technologies.
Director IHBT Dr Sanjay Kumar said: “Though this technology was in use in some developed countries, it has been introduced in India for the first time by our institute. We have standardised the technology as per the needs of fruit and vegetable market in the country.” He said the fact that about 20 per cent of fruits and vegetables produced in the country perish was a big concern for the policy makers. However, if lyophilisation (freeze-drying) was adopted, the shelf life of many perishable fruits and vegetables can be increased up to six months.