{"id":48234,"date":"2025-05-27T17:23:32","date_gmt":"2025-05-27T11:53:32","guid":{"rendered":"https:\/\/vajiramandravi.com\/current-affairs\/?p=48234"},"modified":"2025-05-29T17:24:29","modified_gmt":"2025-05-29T11:54:29","slug":"kumbakonamvetrilai","status":"publish","type":"post","link":"https:\/\/vajiramandravi.com\/current-affairs\/kumbakonamvetrilai\/","title":{"rendered":"KumbakonamVetrilai"},"content":{"rendered":"<h2>KumbakonamVetrilai Latest News<\/h2>\n<p>Recently, the Kumbakonamvetrilai or betel leaf or paan leaf was granted a Geographical Indication (GI) tag by the Government of India.\u00a0<\/p>\n<p><span style=\"font-family: inherit; font-size: 35px; font-style: inherit;\">About KumbakonamVetrilai<\/span><\/p>\n<ul>\n<li>It is predominantly grown in\u00a0<strong>Thanjavur\u2019s fertile Cauvery river basin,<\/strong>\u00a0giving it a unique taste and aroma.<\/li>\n<li>The dark to light green, oblong heart-shaped leaves with a pungent taste are cultivated.<\/li>\n<li>The betel leaf has been widely cultivated across Kumbakonam and adjacent villages of Ayyampettai, Swamimalai and Rajagiri in Thanjavur district of T<strong>amil Nadu.<\/strong><\/li>\n<li>It is a staple in South Asian households and is central to preparing paan, a popular South Asian post-meal chew.<\/li>\n<li>The Kumbakonam betel leaf is\u00a0<strong>exported to some countries<\/strong>.<\/li>\n<\/ul>\n<h2>Harvesting Process of Kumbakonam Vetrilai<\/h2>\n<ul>\n<li>After 20\u201325 days of planting,\u00a0<strong>kolunthu vetrilai<\/strong>\u00a0\u2013 the first leaves \u2013 emerge.<\/li>\n<li>The first-year harvest happens from the seventh to 12th month.<\/li>\n<li>It is called\u00a0<strong>maaruvethalai,\u00a0<\/strong>produces larger leaves with a better shelf life of six to seven days, and fetches higher prices in the market.<\/li>\n<li>Second and third-year yields \u2013 kelavethalai and kattavethalai \u2013 are smaller compared to the first year\u2019s yield.<\/li>\n<\/ul>\n<h2>KumbakonamVetrilai FAQs<\/h2>\n<p><strong>Q1:<\/strong>\u00a0Why is Kumbakonam famous for betel leaves?<\/p>\n<p><strong>Ans:<\/strong>\u00a0The uniqueness of the Kumbakonam betel leaf comes from the soil in Cauvery River banks, which is rich in organic content.\u00a0<\/p>\n<p><strong>Q2:<\/strong>\u00a0Which country is famous for betel leaf?<\/p>\n<p><strong>Ans:<\/strong>\u00a0Major betel leaf growing countries are Sri Lanka, India, Thailand and Bangladesh.<\/p>\n<p><strong>Source:<\/strong><a href=\"https:\/\/indianexpress.com\/article\/lifestyle\/food-wine\/gi-tag-kumbakonam-vetrilai-betel-leaf-cultivators-sellers-incentivise-awareness-value-expert-10026103\/\" target=\"_blank\" rel=\"nofollow noopener\">\u00a0IE<\/a><\/p>\n<p>&nbsp;<\/p>\n<div id=\"allow-copy_covered_elem_id_1748345667259\" class=\"allow-copy_cover allow-copy_cover__minimized\" style=\"top: 0px; 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