Betel vine (Piper betel), a member of the Piperaceae family, is an important perennial vine cultivated for its aromatic leaves. These leaves hold significant cultural, social, and religious value, particularly in Southeast Asia, where they are used in the preparation of paan—a traditional chewable mixture. The vine's leaves are often paired with areca nut (Areca catechu) to create paan, which serves as a popular mouth freshener. This savory delicacy is not only enjoyed for its refreshing taste but also for its ceremonial importance across various communities.
The preparation of paan can be quite elaborate, incorporating a variety of ingredients such as slaked lime, sugar-coated fennel seeds, elaichi (cardamom), gulkand (a sweet preserve made from rose petals), dried fruits, and supari (areca nut pieces). Over time, the variety of paan has evolved to include creative versions like chocolate paan, golden paan, fire paan, and ice paan. Among these, the Banarasi paan stands out as a symbol of luxury and tradition, famously referenced by Amitabh Bachchan in the iconic Bollywood film Don.
History and Medicinal Use of Paan
Use of paan dates back to 600 AD when Susruta recommended betel leaf as a digestant, deodorant, mouthwash, antiseptic poultice for boils, and for treatment of bronchitis, cough, cold, chills, dyspepsia, and anorexia. Additionally, it holds medicinal value and is used in Ayurvedic treatments.
In some regions of India, the fruit of the betel vine is combined with honey as a remedy for cough, while in Odisha, the roots are used to prevent childbirth. The essential oil from betel leaf, containing compounds like chavicol and hydroxy-chavicol, is noted for its anti-carcinogenic properties.
Cultivating Paan alongside Arecanut
Betel vine cultivation is classified into two groups: plain land betel leaf (Boroj paan) and tree betel leaf (Gachh paan). The latter is predominantly grown as a mixed crop with arecanut in the northern parts of West Bengal and the Northeastern states of India. Farmers use arecanut palms as support plants for the betel vine to trail. Arecanut palms are planted at a distance of 7-8 feet apart, allowing for approximately 1700-2200 palms per hectare.
Consequently, the same number of betel vines can be cultivated in the same area. In various regions of Bangladesh and India, vines are often grown on bamboo poles when arecanut plants are unavailable. Selecting the right bamboo is essential, as smooth, slippery poles fail to support the climbers effectively. Bamboos should have a dry and rough surface in order to help the vines climb.
The land preparation involves cleaning the arecanut basin and loosening the soil to a depth of 1-1.5 feet on the northern side of the arecanut trunk. Well-rotted cow dung (1-2 kg) is mixed with the soil to enhance fertility.
Planting and Manuring
Planting materials are typically 2-3 feet long shoots with 2-3 branches. The base of the vine is coiled and placed in a pit 1-1.5 feet away from the trunk, covered with a soil-cow dung mixture, and watered. The vine is tied to the arecanut palm to allow roots to emerge and climb upward. This process is usually conducted during the onset of the monsoon season to ensure better establishment and reduced mortality.
Betel vine cultivation in this region is primarily organic. Farmers use arecanut leaves and farmyard manure (FYM) for mulching. About 30 kg of FYM is applied to the root region and covered with arecanut leaves. This practice not only serves as mulch but also decomposes to provide organic nutrients to the vine. Earthing up the base of the vine is done annually, and raw cow dung is applied at the base of the arecanut palm during the monsoon season.
Intercultural Operations and Disease Management through Organic Measures
Regular weeding and irrigation during dry periods are essential for healthy vine growth. Dry and yellow leaves are removed to promote new leaf emergence. Hanging branches are tied to the arecanut palm to produce quality leaves.
The primary challenges in betel vine cultivation include quick wilt, leaf yellowing during winter, and the death of the arecanut palm. Quick wilt, caused by the soil-borne fungus Phytophthora capsici, leads to root damage and eventual vine death. Integrated management practices such as proper drainage, clean cultivation, and the application of neem-based Trichoderma viride can help mitigate this issue.
Leaf yellowing during winter occurs due to low temperatures and insufficient sunlight. Regular harvesting, proper irrigation, and planting trees on the southwestern side of the garden can help reduce this problem. The death of arecanut palms, often due to Ganoderma lucidium infection, can be prevented through good drainage, weeding, and the application of organic materials like FYM or vermicompost.
Yield and Economic Return
Studies say that betel vine plants can survive up to 100 years. Harvesting of the leaves can be done from the second year onwards. During summer, up to 200 leaves per vine can be harvested every 15 days, while in winter, the yield decreases to 50-100 leaves per vine every 30-45 days.
The price of betel leaves ranges from 1000-2000 per kg. A local unit called Bishi represents a count of 1680 leaves. The price of one Bishi paan ranges from 200-250 rupees in summer and can go up to 2000 rupees in winter due to higher demand. Countries like Bhutan also depend on India for betel vine export which also enhances the profitability.
Betel vine cultivation as a mixed crop with arecanut is a highly profitable business in India. The persistent demand for betel leaf, coupled with the traditional practice of chewing betel nut with Gachh paan, ensures a stable market. However, the perishable nature of the crop and the uncertainty of returns during periods of high production still remain challenges. Integrating black pepper cultivation as a mixed crop can also provide an additional revenue stream and reduce market uncertainties for farmers.
