Beed Custard Apple

Lore & Background

The Beed Custard Apple has been a gift from the Balaghat ranges to the Beed district for over four centuries. Its distinct taste comes from the high potassium content and micronutrients in the shallow, gravelly, well-drained soil of the rocky terrain, particularly around Dharur, Ambajogai, and Ashti. The climate in Ambajogai and Dharur, with hot and dry temperatures and low rainfall, is favorable for production, yielding 10.89 kg per plant.

Reader's Guide

The Beed Custard Apple holds significance as the first custard apple variety from India to earn a Geographical Indication (GI) tag, awarded on 31 May 2016 by the Geographical Indications Registry in Chennai. This tag, valid until 25 August 2024, makes the name 'Beed Custard Apple' exclusive to fruit grown in the region. The GI certification recognizes the product's distinct qualities, adherence to traditional production methods, and reputation rooted in its geographical origin. The fruit is identified by its round shape, shiny green external color, pleasant texture and flavor, and creamy white or yellowish pulp with wide spaces visible upon maturity. Its sweetness is notably higher than other varieties, with a total sugar content of 20.12% and reducing sugar of 17.97%, compared to Mammoth (16.6%) and Washington (15.7%). The Balaghat Sitaphal Sangh from Dharur proposed the GI registration, filing the application in August 2014. This variety became the 19th type of goods from Maharashtra to earn the GI tag.

Did You Know?

• Beed Custard Apple is locally called Sitaphal, from Sanskrit 'sheeth' (cold) and 'phal' (fruit).
• It has a total sugar content of 20.12%, higher than Mammoth (16.6%) and Washington (15.7%) varieties.
• The GI tag was awarded on 31 March 2016, making it the first custard apple variety from India to receive such recognition.
• The fruit is grown in the Balaghat Range of Beed district, where the soil is shallow, gravelly, and well-drained.