Experiments at our Club over the last have shown that it is possible to sell produce profitably if a long-term strategy to employ non-conventional methods is put in place. To illustrate and share our experiences for the benefit of other farmers in Goa, the process of this approach was explained. The example that we used was of our popular “AAMche Mancurad Mangoes” experiment, which was described by Mr. Premanand Mahambare, President of the Chorao Farmers’ Club of Chodan-Madel and Mr Jaganath Pai who is a mango-growing member of the Club.

See coverage here (via TargetGoa)

Mukund Khandeparkar is one such farmer, who has decides to invest in a cottage-scale unit to process his own traditionally grown organic Goan cashew. The first experiments in this have been quite successful, though Mukund sees this as a part of a process that will create even more improvement in his family’s farm business model. Supported by his brothers and his family he has set up a small enterprise to process the cashew, which is sold via the Chorao Island Farmers Club brand and also from his own retail store.

The initial results of the experiment have been extremely promising with some success with direct retail sales, sales via supermarkets and also sales to a 5-star hotel client in Goa.

We look forward to the 2012 season and hopefully delivering to even more happy Mancurad lovers.

The seasonal irregularities — late monsoon, cooler spring and presence of dew — has adversely affected the Mancurad crop this year. The primary difference is that the mangoes have been delayed (ripening only by end April, instead of early to mid April), but also the size of the mangoes had been smaller than usual.

This means that we have more mangoes in the Small category than in the Medium (Regular) category this year, and that the Large (Jumbo) mangoes are extremely rare compared to last year.

The good news is that the Chorao Mancurad mangoes are as delicious as ever. And because we have even more farmers joining in, they are going to be available in larger quantities than we’d planned.

Call the Chorao Farmers Club on +91-95525-25260 to book yours.

The pricing for this season will be as follows:

• Small Rs 265/- per dozen

• Medium (Regular) Rs 335/- per dozen and

• Large (Jumbo) Rs 430/- per dozen (if available).

Do drop in and visit. Its at the Campal Promenade (opp old GMC bldg), from 9AM to 9PM.

1. First the bad news :-S. Our mangoes will be a little late because of the climate that we’ve had this year and are expected only around April 25th.

2. However, there is good news too . We will increase our supply of mangoes available for sale to 800 (1-dozen) boxes available to Mancurad fans from Goa and we will NOT have a 4-box limit like last time.

3. We’re opening up our orchards to you. Several of our customers last year mentioned an interest in visiting our organic mango orchards in Chorao. We had our first visit on Sunday, 27th March and are going to be having more weekend visits as the mangoes ripen (from April 10th onwards).

Please contact us if you’d like to be a part of these 4 hour excursions – Adults Rs. 100 and children below 12yrs FREE.

4. You can book now. Bookings for your mangoes are opening on April 1 (not an April Fool’s joke) and you can call us on +91-95525-25260 to book yours. Please keep in mind that deliveries will be on a first-come, first-served basis AFTER April 25th only.

5. Our Mancurad mangoes are still delicious, 100% naturally ripened, 100% organic, affordable and delivered to your doorstep. As usual, our prices will remain FIXED for the entire season —

Small Rs 265/- per dozen
Medium (Regular) Rs 335/- per dozen and
Large (Jumbo) Rs 430/- per dozen (subject to availability).

This creates a sort of chicken-and-egg situation when we are trying to promote the idea of organic.

Step 1: Supporting  farmers as they switch

We decided that the best way to encourage our farmers to take the leap is by handholding them through the growing process (so that their yields are protected) and helping them sell their produce to the consumers that really care about organic food.

Step 2: Ensuring that we are 100% organic

Miguel and Yogita have closely overseen the experiment by the three farmers for the last 8 weeks to ensure that the right methods are being followed. The next step would be to get PGS certification once there is a group of at least 5 farmers who are willing to do this. Because there is complete transparency and a very short supply chain, you can actually identify where the food you buy has been grown.

Step 3 : Creating a direct distribution channel to fans of organic

We have also created direct access to consumers by approaching them (by phone, email and SMS). Consumers have been happy and supported the initiative while the farmers are able to have their produce sold. Since the transport of vegetable is currently being subsidised, prices are on the lower side. However, in the coming seasons this would also need to be reflected in the pricing of the food.

Here is how our order fulfilment works (click image to enlarge).

This experiment to provide city folks with season vegetables (primarily in Panjim because of the proximity)  — shall continue and hopefully give other farmers’ confidence to provide local, chemical free, seasonal vegetables in their localities.

Bags full of 100% organic, farm fresh veggies

We’ve begun harvesting the vegetables from our plot.  There’s a steady stream of radish, knol khol, tambadi bhaji, coriander, methi, spinach and the occasional pumpkin form the last monsoon that was also grown 100% without chemicals. We are selling these vegetables in Chorao and also in Panjim.

Knol khol or gadde

Pump-house ready to be used

The pump-house is now ready to be used. Laterite stones that were removed form the laat structure have been used to build this.

Panchagavya - an effective plant growth promoter

Panchagavya, a preparation of 5 cow products (dung, urine, milk, ghee and curds) is abound with microorganisms – the ‘cooks’ that make the food present in the soil available to plants – and thus promotes growth and builds resilience of plants.

Typically Panchagavya can be made on-farm, but for this experiment we are using readymade Panchagavya. Jafar and Salma Ali of AgriHelp in Pallakad, Kerala make, bottle and send it to Goa (now available at Green Essentials). Detailed instructions on how to make Panchagavya can be found in  Dr. K Natarajan’s book available at the Other India Bookstore in Mapusa.

Spraying a diluted solution of Panchagavya on all plants

For each 1 ltr of water, 30ml of Panchagavya is used. A foliar spray of this helps provide leaves a boost and thus promotes vegetative growth, besides acting though increasing microbers in the soil.

A watering hole

The well being in one corner of the plot makes waterring difficult at the other end of the field. Thus, a water reservoir was made in the middle of the field where water is pumped and stored. From heere the water is further distributed to plants in the other half of the field. Panchagavya can also be added to water in this reservoir before watering the plants. LOTS of chillies are seen growing around this watering hole.