fvsu-013 • Parwal

Parwal, also known as pointed gourd, is a tropical plant believed to have originated in India. It is widely cultivated in the eastern part of India, particularly in Bengal, Assam, Bihar, and Uttar Pradesh. Parwal fruit is a good source of carbohydrates, vitamin A and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulphur, and chlorine) which are needed only in small quantities, but proven to play a very important role in human physiology.

Parwal is cooked as a vegetable in soups, stews or curries and is prepared as a sweet dish. In addition, laboratory studies have shown whole plant extracts taken orally to be a good blood sugar lowering agent in rats.

Parwal, a perennial, belongs to the family of Cucurbits (cucumber, squash, etc.) with the scientific name Trichosanthes diocia Roxb. Plants can survive for several years, even if left unattended.. It is a dioecious (male and female plants) vine (creeper) plant with heart-shaped leaves (cordate) and is grown on a trellis. The fruits are green with white or no stripes. Size is variable, ranging from small and round to thick and long (2.0" to 6.3" long). Parwal thrives well under a hot to moderately warm and humid climate. The plant remains dormant during the winter season and prefers a fertile, well-drained sandy loam soil due to its susceptibility to water-logging. It is vegetatively propagated from vine cuttings because seeds germinate poorly, and 50% of those that do germinate produce non-fruiting male plants.

Parwal is an imported, high- priced vegetable commodity sold at the Dekalb International Farmer's Market (Atlanta area) at $6.00/lb.

Challenges

Parwal is not produced in Georgia or elsewhere in the south-east, and possibly the entire country. By introduction and cultivation of this vegetable, a small to moderate size farmer could possibly bring in additional income and provide a new commodity to Georgia's agriculture.

Current Research

Introducing and adapting this tropical vegetable crop for a temperate climate and developing low input cultivation practices is the major focus of parwal research at the Fort Valley State University Agricultural Research Station. In 1994 both genders of Parwal were planted and grown in the field, while in 1995 trellises were constructed for both male and female plants to be grown and established for future studies. During 1996, 1997 and 1998 introductory studies on yield, leaf age, and propagation of Parwal were conducted.

In these ongoing studies, researchers have determined that Parwal can grow and produce in Georgia's temperate climate. During the 1996 season plants produced over a 15-week period starting at the beginning of July and ending in the middle of October. The peak time of production was the last two weeks of August. The total number of fruits per plant for this season equaled 190 with a fresh fruit yield of 11 pounds. Overall, these initial studies are very promising for the introduction of Parwal to commercial cultivation in Middle Georgia, but research to address existing and new questions must be continued.