Shingkap shows the way in organic farming of apples
Source: The Sangai Express / Ng Liklaileima Arambam

Imphal, October 23 2022: Shingkap village in Kamjong district has become a model village for adopting organic practices in apple cultivation.

In an apple orchard in the village, the farmers are using organic compost and liquid pesticides derived from smoke of burning herbs, grasses and wood chips.

Yes, you read this right.

The farmers are collecting liquid known as wood vinegar to be used as pesticides from smoke.

Shingkap is a small village some 60 kilometers from Litan in Kamjong district.

It has about 160 households with a population of around 900 .

Farmers of the village are now developing and managing a 500 acre apple orchard.

And with the right knowledge, they are reaping the benefits of using wood vinegar as pesticides and compost.

Shingkap shows the way in organic farming of apples

Interestingly, wood vinegar is an excellent pesticide and fertilizer that improves soil quality.

It also accelerates the growth and development of plants.

The use of the wood vinegar was introduced by three farmers of the village namely, Ahao Siro (35), Jose Maingo (55) and Ming Ming (60).They claim the wood vinegar is farmer friendly and its usage has benefitted them immensely in enriching the soil and controlling pests and insects.

Speaking to The Sangai Express, Jose said he learned about the use of wood vinegar some ten years ago through a training conducted by the International Fund for Agricultural Development (IFAD) .

Even though he had the knowledge of the benefit of using wood vinegar, he had little purpose at the time.

However, when pests and insects became a major problem in the apple orchard, he first tried using some over the counter organic insecticides.

As it failed, he wanted to try using the wood vinegar.

Thus, he began making the wood vinegar, said Jose.

The wood vinegar is made from condensing smoke from burning medicinal herbs, grasses and wood chips.

After spraying the wood vinegar on the apple plants for the first time, he saw drastic reduction of insects in the orchard and it had also neutralised the diseases that were harming the plants.

Besides getting rid of the diseases, it had also enhanced the growth of the plants, Jose said.

To make the wood vinegar, Jose said, a big pit should be dug first where medicinal plants would be burnt.

Jose said he uses Tuluaro (Tangkhul), a plant whose leaves are used to heal injury fast and help clot blood.

He also uses Kherwa, a plant that is used to kill fishes in rivers and ponds.

Other plants/herbs include Nongmangkha Mana, Ganja, Timapurgi Umri (a plant that is used to treat swelling) etc.

All these plants would be put inside the pit together with chips of wood.

These will be burnt and the pit will be covered with mud leaving some holes for ventilation.

The smoke inside the pit will then be diverted to a hole which is connected to a big and long hollow bamboo upward.

Near the base of the bamboo, a small hole is made to collect the condensed liquid (wood vinegar) from the smoke.

Droplets of the liquid are then collected and mixed with water in respective quantities for use as insecticides.

The smoke from the pit alone is also useful enough as insecticides for plants and crops nearby, said Jose.

Further, Jose said, the villagers earlier used to cultivate bananas, gingers and other crops individually.

Now, the farmers have developed a 500 acre apple orchard.

They have also been trained by the KVK (Krishi Vigyan Kendra), Ukhrul and experts of the Horticulture Department.

The wood vinegar was made with the aim to avoid using chemicals and adopt only organic approaches in the orchard.

The apples produced in the orchard will be 100 percent organic, Jose said.

Ahao Siro, one of the three farmers said maximum benefit of the wood vinegar is obtained when it is used after 6 months from the date of manufacture as per the experts of the IFAD (International Fund for Agricultural Development) .

The wood vinegar can also be used in other crops including paddy.

Besides enriching the soil and controlling insects, it is also an effective fungicide.

This can also be used to treat wounds on animals--dogs and cattle, Siro said.

Making the wood vinegar takes time.

Only about 10 litres are made in a day.

So far, the three farmers have produced 300 litres of wood vinegar and they have used only about 60 litres, said Siro.

Meanwhile, Shingkap village is set to host a grand festival (Khui) from October 25 in which Health Minister S Ranjan and MLA Leishiyo will participate.

The wood vinegar made in the village will be showcased in the festival, said Siro.

Anticipating a bumper harvest of apples from next year, Siro said they (three farmers) would like the experts of the KVK Ukhrul, Central Agricultural University Imphal and State Agricultural Department to determine the quality of the wood vinegar they are producing and promote them for wider use.

With increasing demand, they are planning on enhancing production of the wood vinegar, said the three.

** This news story is written under the Media Fellowship Programme of Public Relation and Media Management Cell, CAU on Scientific Journalism in Application of Science in Agriculture.

For further information, contact Dr Indira Thounaojam through [email protected] .