Kokum Fruit and Butter Processing — Sindhudurg Maharashtra

Kokum (Garcinia indica) is a coastal tree of the Western Ghats — Sindhudurg, Ratnagiri, and Goa. The deep-red fruit is harvested in April–May and processed in multiple ways: rind dried to make agul (kokum sol) for curries; seeds pressed to yield kokum butter used in confectionery and cosmetics; fresh juice blended into sharbat. Kokum butter is rich in stearic acid, solid at room temperature, and used as a cocoa-butter substitute and skin moisturiser. Kokum GI tag protects Konkan-origin products. Local cooperatives process and export dried kokum and butter globally.