The Rise Of India’s Moringa Economy

A staple in South Indian kitchens, drumsticks or moringa (Moringa oleifera), has gained international acclaim, often touted as a “superfood”. Tamil Nadu, where it is locally known as murungai, leads moringa production and area in India.

Moringa, native to India, has long been valued in various traditional practices for its versatility. Different parts of the plant, from seeds to roots, are used in food and folk remedies. It is said to be a source of vitamins, antioxidants, amino acids, and minerals. “According to research, it contains seven times more Vitamin C than oranges, and 17 times more calcium than milk. These properties have sparked global interests especially in the wellness and natural health industries.”

India stands as the world’s largest producer of moringa. The Moringa Export Zone and Special Export Facilitation Centre in Madurai has its focus on enhancing moringa export potential from Tamil Nadu. Out of 19,867 hectares under moringa cultivation, 93% falls under MEZ districts which covers nine key districts of Tamil Nadu.

Farmers trying to revive moringa amid market challenges  

“Growing up, my parents primarily cultivated traditional crops such as rice,” said Rajendran, a farmer from Dindigul district. “With erratic rainfall and increasing water scarcity in the region, it slowly became difficult to rely on those crops year-after-year.”

For him, the shift to moringa cultivation was not immediate. “Moringa was new, but it required less water than traditional crops,” he added.  “Also, it grows well in dry conditions, which is ideal for our region.” Like many others in the area, Rajendran was drawn to the drought-resistant crop as climate change threatened most of the conventional agriculture, and my profits increased by nearly 30% compared to rice.”

However, even with moringa’s adaptability and nutritional value, challenges persist. “We harvest moringa, but getting it to the market in good condition is difficult because the leaves used for powders, teas and as supplements lose nutrition very quickly if not processed immediately after harvesting,” Rajendran said.

In a village in Sonipat, Haryana, far from Dindigul, moringa is being improved through various tests and experiments. Here, Jitender Mann, who runs Husband Wife Farms with his wife Sarla Mann, left his job at a leading tech company to explore organic farming.

With no formal background in agriculture, but an innate love for plants, Mann built a farm. This farm also rethinks how moringa should be grown. “We do not weed out naturally growing plants,” Mann said. “They support diverse bacteria which in turn enhances the nutritional profile of moringa leaves.”.

“There are no proper cold storage or warehousing units dedicated to moringa in our region,” he noted. “We usually rely on small drying setups, but it is not enough when you want to maintain quality for bigger buyers or exporters.”

Mann, however, points out the systemic challenges that micro farmers face. There is a gap between the efforts farmers put in and what they get in return. Many are forced to sell their produce to wholesalers at unfair prices, which is a result of lack of direct market access and bargaining power. “Some farmers end up sun drying the leaves without washing them to save time,” he added. “This reduces the nutritional value by as much as 90%.”

Woman entrepreneurs and initiatives 

The growing interest in moringa has also played a role in empowering women entrepreneurs. Devika Bajaj, founder of Daivik Moringa, discovered the benefits of moringa during a period of postpartum fatigue. “My vitamin and iron levels were low, and the supplements [I was having] had terrible side effects”, she recalled.

Following the home remedy used by her grandmother, she turned to moringa. “I started to take it diligently and saw instant results,” she said. “Within weeks my energy levels were up, my skin and hair had improved, and my blood reports were finally looking good”, said Bajaj. Motivated by this, she built a sustainable brand rooted in wellness for all, through moringa. “Clients often start noticing benefits like improved energy levels, healthier skin, and better gut function within a few weeks of consistent use,” added nutritionist Deepika Rathod, Chief Nutrition Officer at Luke Coutinho Holistic.

While moringa has been a part of Indian traditional diets for generations, its modern-day revival is largely credited to Western validation. “Now, when the West has started calling it a superfood, we are suddenly realising its potential,” said Bajaj.

The way forward

Recognising the importance of addressing storage and tapping into global export potential, the Indian government has begun investing in infrastructure needed to support the growth of the moringa economy. The investment is focused on promoting moringa cultivation and exports in Tamil Nadu with an aim to boost demand for value added moringa products, identify farmers and exporters and provide training on good agricultural practices. 

“We spent ₹18 to 19 lakhs on a setup that just dries Moringa leaves properly,” Mann said. “We dry them within seven to eight hours so that the nutrients are not lost. For micro farmers this amount of investment will take years,” said Mann.

Despite its promise, there exists a lack of awareness of what moringa is.  Mann pointed out that since they started selling moringa, they have seen it as a superfood.  The Tamil Nadu government recently established a Moringa Export Promotion Board to scale production and trade. “Although it is significant progress, I do not know how a brand based in Maharashtra can tap into it,” said Bajaj.

(Published under Creative Commons from Mongabay India. Read the original article here)