Tamarind Pulp and Paste Processing — Karnataka

India produces 90% of the world's tamarind (Tamarindus indica). Andhra Pradesh, Karnataka (Kalaburagi, Bidar), and Tamil Nadu are major producers. Ripe pods harvested in March–April are de-shelled, pulped by hand or machine to remove seeds and fibres, and compressed into blocks or processed into paste, concentrate, and powder. Tamarind pulp is a core ingredient in Rasam, Sambar, chutneys, Worcestershire sauce, and Asian cooking globally. Seed kernels yield tamarind xyloglucan — an industrial thickener used in textiles, paper, and food. Cooperative women process tamarind for domestic and export markets at ₹120–180/kg packed.