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304 North Cardinal
St. Dorchester Center, MA 02124
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Monday to Friday: 7AM - 7PM
Weekend: 10AM - 5PM
Address
304 North Cardinal
St. Dorchester Center, MA 02124
Work Hours
Monday to Friday: 7AM - 7PM
Weekend: 10AM - 5PM
Stolon of Taro is very popular vegetable in our country. It is called in locally “Lati”. Currently, Lati is being exported abroad to meet the needs of the country. Kachur Lati is basically born in water. It has a lot of nutrients.
Lati is sold for Tk 70-80 per kg in the market. Latiraj Kachu cultivation is very easy to make profit. Let’s know the cultivation method of Latiraj Kachur.
Kachur Lati grows well in warm climates. The land should be moderately low for rainwater harvesting. Lati kachu can grow well in low light or shade. Yields best in full sun. Kochur Lati can be cultivated in almost all types of soil, but it is best to cultivate Coochur Lati in silty loam and sandy loam soils.
There are several varieties of kachur lati in our country. These varieties produce small trees, small leaves and thin, narrow and long stems. The stems of advanced varieties are long and thick and gnarled, short and thick, shaggy and fleshy, and melt quickly.
Bari Pani Kachu 1 and Bari Pani Kachu-2 are two improved Panikachu varieties developed in the country. These two varieties are good varieties for Lati production.
1. Turmeric contains oxalates. So even after cooking, in some cases the throat is a bit itchy. So mix some lemon juice while eating kachur lati curry.
2. In many cases eating kachu causes allergy and digestive problems in the body. In this case, those who have such problems should not eat kachu.
3. In addition, those suffering from heart disease, diabetes and high cholesterol problems or suffering from high blood pressure (high blood pressure) should avoid shrimps and prawns while eating a lot of lati.
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