If you’re interested in acquiring seeds, please message Krishna Chander Halder on 919330391504

Nearly five decades ago, a young school dropout in Kolkata stepped onto the fertile patch of land left behind by his late father. With limited resources and no formal training, Krishna Chandra Halder began cultivating staples like chilli, cauliflower, onion, mango, and a native papaya variety. But one persistent problem kept gnawing at him—the papaya plants were disease-prone and yielded poorly.
Determined to find a solution, Halder proposed an experiment: cross-pollinate the native papaya with a prolific hybrid known as Red Lady 786. Through trial and error, he manually transferred pollen between flowers, brushing each petal with care. Natural pollination had failed him, but hand-pollination offered a glimmer of hope.
After years of patient experimentation, Halder’s efforts bore fruit—literally. Today, he harvests an astounding 75 metric tonnes of papaya annually, placing him among the top growers in the Chinsurah-Mogra Block of West Bengal. His yet-unnamed variety, the result of years of cross-breeding, is now grown across 3.5 bighas in Uttar Simlapal village, Hooghly district.
With 1,875 papaya plants under his care, Halder produces 75,000 kilograms of fruit each year. His papayas resemble existing varieties but are distinguished by their elongated shape—each fruit measures 15 to 20 cm and weighs between 500 and 750 grams. Sweet, aromatic, and rich in orange-red pulp, the fruit enjoys strong demand in Kolkata’s markets, especially for its garden-fresh quality and year-round availability.
What began in 1976 as a livelihood necessity has evolved into a thriving enterprise. Halder now earns ₹22.5 lakh annually from papaya sales alone.
Initially, Halder struggled to differentiate between male and female flowers. But with persistence, he mastered hand-pollination—a time-consuming but effective method. “I tried for years. Nothing worked. Then one evening, I saw flower buds. Months later, I saw fruit. That moment changed everything,” recalls the 70-year-old farmer.
Experts weigh in on his achievement. Dr. Nitai Mudi, Senior Scientist at Krishi Vigyan Kendra, notes that while cross-pollination is common, hybrid seeds often lack viability. Natural pollination typically yields better results. A District Horticulture Officer adds that identifying fruit varieties requires gene testing or tissue culture—an expensive process most farmers avoid.
To expand his operations, Halder acquired two additional bighas and planted 1,200, 500, and 175 papaya plants across three fields. Since 1986, he’s maintained a steady profit. His variety stands out for its resilience—disease-resistant and high-yielding, with each plant producing around 40 kilos annually.
He sells his produce wholesale at ₹150 per palla (five kilos), with prices soaring to ₹450 during Ramadan. Every day, he delivers 100 kilos to the Chandannagar market. “Smaller fruits are preferred by families. Oversized ones don’t sell well,” he explains.
Hooghly district supplies around 2,500 kilos of papaya daily to Kolkata, with two trucks making the trip. According to CEIC Data’s mid-2025 report, West Bengal produced 334.161 tonnes of papaya. India remains the global leader, contributing 44% of the world’s papaya output.
Cultivation and Care
Papaya plants are delicate and require bamboo supports. Halder spaces them 6 to 8 feet apart and prefers clay soil. Male plants flower; females bear fruit. After two years, plants are replaced. He invests ₹1 lakh per bigha for fresh cultivation and uses mustard flakes, groundnut flakes, and urea for nourishment. Pesticides like Merivon and Rogor keep pests at bay.
He credits Bidhan Chandra Krishi Viswavidyalaya (BCKV) for guidance on soil health and organic fertilisers. “Dr. D. K. Ghosh invited me to their sessions. I learned how to treat sick plants. That knowledge was invaluable,” he says.
In 1976, Halder was selected for the army and police but chose farming instead. “Farming gives me joy. Other jobs have too many drawbacks,” he says. He had to leave school after his father’s sudden death, but his journey since has been nothing short of remarkable.
Over the years, Halder has received multiple awards for papaya cultivation and even won first prize for mango at an exhibition in Kochi in 2011. Today, he trains fellow farmers in his region, sharing his techniques and encouraging them to adopt his resilient variety.
“The training will help them grow more and earn better,” he says, with quiet pride.

This post is based on https://thebetterindia.com/482907/bengal-farmer-new-papaya-variety-krishna-halder-hooghly/

Hordes of insulin plants (Costus igneus) have been growing wild in my orchard but I have not cared much. I tell visitors to my farm about its anti-diabetic properties but I have rarely recommended it like I’ve done with Pathharchatta (Kalanchoe pinnata), renowned for its anti-inflammatory, analgesic, and antimicrobial effects. That makes it a valuable natural remedy for many ailments, including kidney stones, respiratory issues, and skin conditions. A 30-day course of taking two leaves early in the morning has cured hundreds of gallbladder stones.   

Recently while viewing a video posted by a Bangladeshi farmer, I thought about researching the Insulin Plant and realised that there are scores of scientific research papers which validate the anti-diabetic extol properties of this plant.

Diabetes is a significant public health concern in Bangladesh, with its prevalence steadily increasing over the years. As of 2019, approximately 8.4 million adults were living with diabetes, a number projected to nearly double to 15 million by 2045. Nurseries growing Insulin plants in Bangladesh have become common and the plant is sold for Taka 10 to Taka 15.

The primary health benefit attributed to the insulin plant is its ability to lower blood glucose levels. Studies have shown that the leaves can effectively reduce both fasting and postprandial blood sugar levels, making them a popular choice among individuals with diabetes.

The insulin plant grows quickly and is readily reproduced by stem cuttings. It can also thrive in partial shade. This makes it very appealing to add to one’s garden and ideal for experimenting with in one’s cuisine. The plant is abundant in various phytochemicals, like steroids, alkaloids, flavonoids, triterpenes, glycosides and saponins. Besides it is rich in protein, iron, phosphorus, calcium, vitamins E and C and beta-carotene which play a significant role in the plant’s pharmacological activities, including its antidiabetic effects.

Slightly bitter in taste insulin plant offers several health benefits, particularly for managing diabetes as it helps lower fasting and postprandial blood glucose levels, potentially stimulating insulin production in the pancreas. Additionally, it assists in decreasing cholesterol levels, aiding cardiovascular health.

You may be surprised to know that it boosts immunity by combating free radicals, enhancing overall health; it supports bladder health and improves urinary function due to its diuretic properties; and lastly, it’s effective against certain bacteria, and it may help treat urinary infections.

Isn’t it a miracle plant? Like Moringa, Neem etc.

To incorporate insulin plant leaves into your diet, consider these methods:

• Chewing Fresh Leaves: Consume 1-2 fresh leaves daily on an empty stomach. The taste may be slightly bitter.
• Making Tea: Boil fresh or dried leaves in water for 10-15 minutes, strain, and enjoy. You can add honey or lemon for flavour.
• Powdered Form: Dry the leaves and grind them into a powder to mix into smoothies, soups, or salads.
• Cooking: Chop the leaves and sauté them with vegetables or add them to dishes for a nutritional boost

Here are some delicious recipes that incorporate insulin plant leaves:

• Insulin Plant Salad:

* Ingredients:

* 100g Ivy gourd

* 1 large carrot

* ½ cucumber

* 1 medium tomato

* 3 small insulin leaves

* Mixed sprouts (? cup)

* Lemon juice (from ½ lemon)

* Chaat masala, fenugreek powder, cumin powder, and salt to taste.

* Instructions: Chop all ingredients and mix in a bowl. Add spices and lemon juice for flavor.

• Insulin Plant Tea:

* Ingredients:

* Fresh or dried insulin leaves

* Water

* Instructions: Boil a few leaves in water for 10-15 minutes, strain, and enjoy hot. Optionally, add honey or lemon.

• Sautéed Insulin Leaves:

* Ingredients:

* Insulin leaves (chopped)

* Other vegetables (like bell peppers or spinach)

* Olive oil

* Garlic (optional)

* Instructions: Sauté garlic in olive oil, add chopped insulin leaves and other vegetables, and cook until tender.

These recipes make it easy to enjoy the potential health benefits of insulin plant leaves while adding variety to your diet.

Note: Always consult a healthcare professional before starting any new dietary regimen.

Plants do respond to stimuli. Try talking to them

I have always been intrigued by the possibility of plants responding to humans. Once in a while, I have played music for them—the music flowing from my mobile phone.  A baul song, a Mehidi Hasan ghazal, a Brian Silas piano piece or Bade Glulam Ali’s Ka karoon sajni. I have spoken to them about their well-being and even asked them to flower soon.

But I have not persevered enough to know whether they respond.

I’m told they do, going by the experiences of Ganesh Babu which I share here.

Embelia ribes is an aggressive woody climber, it was known to produce small white flowers in bunches. When brought in the campus of the Bengaluru-based Foundation for the Revitalization of Local Health Traditions (FRLHT) and planted there were high expectations that it would be a notable performer.

Brought from Kerala the plant showed no sign of activity.  It lay dormant and didn’t bother to bestir itself even a little.

By the way, FRLHT’s nursery is famous for preserving and showcasing 1,500 rare medicinal plants that it has transferred from the wild. But, far from responding to its natural surroundings and inspirational neighbours, the Embelia ribes sulked in silence and didn’t seem at all impressed.

This is when Ganesh Babu, a gifted botanist at FRLHT, tried talking to the plant, persuading it to wake up and grow. And suddenly one day a leaf appeared. Ganesh was overjoyed. He had sensed that the plant was seeking attention. The single leaf, as he saw it, was a signal that the plant had been feeling neglected and wanted to be pampered.

Says Ganesh: “When I saw the leaf, I gathered all our gardeners and I appreciated the plant in front of them. After that appreciation, more leaves came forth.”

Ganesh decided to give the plant yet more importance: “I brought professors and spoke glowingly about the plant to them. Then I brought our director. After this, the plant began growing like anything. It means the plant knew the kind of importance and appreciation it was getting. After that, it became the biggest climber in our garden.”

Sometime later, a PhD scholar at the Trans-Disciplinary University, which is located on the FRLHT campus, brought 100 saplings of Embelia ribes and planted them in many places, including on the campus. Ninety-nine of the saplings died after which Ganesh was asked to save the last surviving one by talking to it.

“I think they were being sarcastic,” recalls Ganesh. “But I took up the challenge. I planted the sapling and began talking to it. It grew rapidly. It is still there as a huge climber on the last building of our campus.”

What is it that Ganesh says to plants that makes them respond so glowingly?  “Like a child, a plant needs care and appreciation. When there is no attention, the plant loses the will to live and grow,” says Ganesh. “When a plant feels, Okay, someone is there who cares for me and expects something from me, it thrives,” he explains.

But what are Ganesh’s conversations with plants like? “It is as I would talk to a child.  I tell them, you are so beautiful, you are so purposefully here in this garden. You are invaluable and people will appreciate you for your amazing qualities. From you, people will learn about our traditional medical knowledge. And you will be an example for the rest of the world to see. So you should survive, you should flourish, you should reciprocate all this love. And they do that,” he says.

Ganesh cites how he went to Madurai last year to develop the garden of Prof. D. Winfred Thomas. It was Thomas who had ignited Ganesh’s interest in botany when he was at the American College in Madurai in his undergraduate years.

“They had planted Bauhinia purpurea and even after two years, it was looking like a stick. It hadn’t sprouted at all. The general advice was to get rid of the plant, but Prof. Thomas asked me to talk to the plant and make it grow. I went to his garden in Madurai and talked to it and, believe me, or not, within two months it started fruiting. Now it has become a tree. It all happened during the pandemic,” recounts Ganesh.

Ganesh talks to his plants in Tamil. But in which language should one talk to a plant? Does it have to be the local language? Is language at all important?

“No. Language is not important because language is converted into feelings and vibrations. For plants, language translates into your vibrations and they respond. This is what I have experienced,” says Ganesh.

For Ganesh, attitude and intent are everything. Scholars at a government Ayurveda college in Karnataka told him they had planted seeds for a hundred Ashoka trees, but none had germinated.

“I asked if they had talked to the seeds. They asked me what I meant. Why did they need to talk to Seeds? I told them if you just put a seed into the soil without a higher intention of seeing it grow into a tree, it is the equivalent of burying the seed. But if you talk to the seed and have the expectation that it will become a tree then that is sowing a seed which will germinate,” explains Ganesh.

“When they started talking to the seeds while sowing them, they grew into trees. Now there are 20 to 30 Ashoka trees in the Ayurveda college’s garden,” says Ganesh.

“Whether you sow a seed or bury it depends on your intent,” he explains. “When you don’t have intent the message to the seed is that it is being buried and it doesn’t bother to sprout.”

Bonding with a plant and sensing its needs is important. Plants are believed to respond to music, but once again it is the intent and the connection with the plant that matter. It makes the difference between the plant liking the music or rejecting it as noise.

Ganesh’s relationships with his plants are intuitive and subliminal. He says he instinctively knows their needs, be it water or emotional pampering. 

“It is like taking care of a child,” he emphasizes time and again. “A mother doesn’t need research to tell her when her child is hungry or in need of attention.”

Ganesh recalls trying to grow a medicinal plant for six months on the FRLHT campus without it responding. Then he checked out the original habitat of the plant, Decalepis hamiltonii, and found several surrounding succulent species as well as boulders.

“So, then I thought, why don’t we imitate this? I brought the same kind of boulders and the same type of succulent plants to our garden and within three months the plant reached 40 to 50 feet. The plant required its microhabitat conditions,” says Ganesh.

He also gives the example of Frerea Indica, which is a small plant with beautiful brown flowers that grows only in Maharashtra. Ex situ the plant needs the company of thorny plants called Euphorbia nivulia and Euphorbia neriifolia and some other species from its original habitat to prosper. People tend to remove the thorny plants, thinking they will harm Frerea indica, but it is the other way around.

“There are certain plants that demand biotic associations and microclimatic conditions. They don’t grow if you don’t put in their proximity the plants they associate with in nature,” explains Ganesh.

“Not only do plants like to be talked to, they also talk to one another and cure one another. They are networked with one another. It is how the plant community lives,” says Ganesh.

“Once we remove a particular plant, the whole ecosystem gets disturbed. That is the network,” explains Ganesh emphasising interdependence.

For more, read  https://www.civilsocietyonline.com/cover-story/ganesh-babus-secret-life-in-the-wilds/an article

Ravi Prakash Maurya, 40, has become a ‘black potato champion’ of sorts. A journalist by profession, Maurya has been growing the vegetable for five years now and promoting it among other farmers spread across 15 states in India.

Following the death of his father, Maurya returned to Mansoorpur, his village in Prayagraj and took to farming in 2016. He has been growing what he calls the ‘black crops’ — rice, wheat, tomato, niger seeds, turmeric and ginger and potato — all with one thing in common, their black colour.

Having sourced the spuds from a farmer in Rae Bareilly, Uttar Pradesh, Maurya says he started growing black potatoes due to their high concentration of antioxidants beneficial for good health.  

Locally known as ‘Kaala Aaloo’ (black potato) by the growers, it is far from that and is dark purple which is revealed once the spud is sliced into two. To understand more about this vegetable, let’s dive further into its background.

Where does the black potato come from?

Grown by some 50-odd farmers in the potato-growing belt of Prayagraj, Uttar Pradesh, black potatoes have yet to make their presence known in the APMCs (Agricultural Produce Market Committees). Most of these vegetables are grown to be sold just as seed material.

“A kilo of tubers yields around 15 kg of potato,” explains Maurya. Grown with farm yard manure, he spends around Rs 6,000 on inputs and harvests nearly 90 quintals per bigha, which is slightly less than regular potatoes.

Like other members of the potato family (Solanum tuberosum), they come from a tuber plant native to the Andes Mountains region in South America and are characterised by their distinctive blue-purple-black outer skin. The inner flesh of this vegetable is a brilliant purple, which remains intact even after cooking. 

Grown the world over, it can be identified with different names like Shetland Black, Purple Peruvian, Purple Majesty, All Blue, Congo, Adirondack Blue, Purple Fiesta, and Vitelotte.

How does the black potato taste?

“They have a denser texture and are slightly nuttier than the usual white potatoes,” explains Maurya. Anand Mani Bhat (44) of Bhimtal village in Nainital, who took to growing black potatoes in 2021, agrees with Maurya, adding, “They have an interestingly earthier flavour than the usual.” 

Ever since Atul Singh of Jhansi was given a handful of black potatoes by Maurya about two years ago to try them out, he has been seeking them whenever they arrive in the market.

The 35-year-old trader of agricultural products online says, “It is fairly small compared to the regular potatoes which we have been using. When sliced open, it reveals a purple ring near the edge. I find it suitable for roasting, baking or steaming and have commonly made chips from it which is perfect for its sweet and buttery flavour and light, floury texture.”

Nutritional value of the black potatoes

Principal scientist at the Modipuram-based ICAR-Central Potato Research Institute, Regional Station,  Dr Satish Kumar Luthra adds, “Dark purple or red-skinned potatoes with purple or red flesh possess higher nutritional values than white-skinned potatoes.” 

Dr Luthra is also credited with developing the Kufri Neelkanth potato variety.

In fruits and vegetables, purple often indicates the presence of nutrients called anthocyanins. Like other phytonutrients, your body doesn’t need them to function, but they do help protect your cells from damage that can lead to illness and disease.

“These potatoes are probably rich in anthocyanins, imparting a deep purple colour. A class of flavonoids, anthocyanins are known to have several health benefits,” says Dr Pradeep Singh Negi, Chief Scientist, Fruit and Vegetable Technology Department at Mysore-based CSIR-Central Food Technological Research Institute. 

“Having hues from blue to red, anthocyanins are water-soluble and are used as food colourant as well,” he adds.

While all potato varieties impact blood sugar levels because of their carbohydrate content, black potatoes may exert less of an effect than other types due to their high concentration of polyphenol plant compounds. 

Besides anthocyanins, they have 2-3 times the total antioxidants of a typical white potato, which is loaded with potassium, magnesium, vitamin C, and fibre. Fruits such as jamun, blueberries, and blackberries are rich in anthocyanins.

The glycemic index (GI) measures the extent to which food raises your blood sugar. It ranges from 0 to 100, and a GI greater than 70 is considered high. A comparison study in humans found that black potatoes have a GI of 77, yellow potatoes have a GI of 81, and white potatoes have a GI of 93.  

How popular is it?

Being a new variety, most farmers are still experimenting with it. 

“The farmers order between 3-5 kg of seeds. They keep parts of the harvest for themselves and the rest to sell as tubers or seeds,” says Maurya. “That’s the main reason one doesn’t see it in the markets or shops.”

Ever since Abhishek Shrivastava, president of the Agri Junction — an initiative of the Uttar Pradesh government with 4,000 outlets across the state — put up a video on Youtube in March 2020 about the black potatoes, he has been flooded with requests for these tubers. 

So far, they have supplied a total of 3,000 kg of these to farmers in Bihar, Punjab, Maharashtra, Madhya Pradesh, Uttar Pradesh and Haryana. 

“By early 2025, we will hopefully see black potatoes arriving in the market,” says Shrivastava. 

Maurya, too, has been flooded with orders for the tubers and has, so far, supplied it to more than 500 plus farmers across the country. He even experimented and made potato chips and papad at home from the vegetable. “They may be dark in colour but are very tasty,” he adds.

Ramgopal Chandel of Barsawan village has been growing black potatoes on one bigha land for more than a decade now.  Having spent Rs 5,000 to Rs 6,000 on inputs, he says, “I get around 80 quintals per bigha, which is slightly less than the regular ones. But this potato scores well as its shelf life is longer.”

If you want to try out this vegetable for your garden or kitchen, you can contact Ravi Prakash Maurya at 9026253336.

Originally published on https://www.thebetterindia.com/337247/black-potato-kaala-aaloo-shetland-farmer-in-uttar-pradesh-antioxidants