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Abstract
Aim:
To
determine the effect of application of microbial consortium for faster
retting of jute (Corchorus spp.) over conventional retting without
microbial consortium on jute fibre recovery and fibre quality improvement.
Methodology:
Large
scale retting trials of jute were conducted in five important jute growing
districts of West Bengal, India for four consecutive years with and without
microbial consortium. After completion of jute retting, fibre was
extracted manually, processed and dry fibre weight was recorded. Jute fibre
samples were collected and analysed for fibre quality parameters. The fibre
strength was estimated using electronic fibre bundle strength tester, fibre
fineness by air flow method and root content is measured as the length of
fibre up to which root is present out of the total length of the fibre and is
expressed as percent length.
Results:
Application
of microbial consortium reduced the retting duration and root content in jute
fibre in all the locations irrespective of years. The jute fibre recovery
increased by 9.64 to 10.97% and 9.73 to 10.63% with microbial consortium over
without microbial consortium respectively in different locations and different
years under study. The maximum jute fibre yield with (33.17 q ha-1)
and without microbial consortium (29.89 q ha-1) was recorded in
Murshidabad district. Nadia district recorded significantly higher fibre
strength of 24.92 g tex-1 and lowest retting duration of 11.92
days with microbial consortium among all the locations.
Interpretation:
The
application of microbial consortium improved the fibre recovery and fibre
quality leading to the increase in net income by ₹15624 to ₹18017 ha-1
of jute farmers. Hence, the application of microbial consortium for jute
retting can be used extensively by the jute farming community in jute growing
states of India for faster retting of jute along with quality fibre
production, higher net income and doubling farmers’ income.
Key
words: Corchorus spp., Fibre
quality, Jute retting, Microbial consortium
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