The betel nut market in Ukhiya’s Sonarpara is buzzing with activity. While growers were initially disappointed with early-season prices, they are now pleased to see betel nut fetching better rates.
This year’s harvest has been abundant, with a bumper yield bringing smiles to the faces of farmers. At the same time, demand for soaked betel nut—known locally as vija supari—has grown noticeably.
Soaked betel nut is especially popular for chewing with betel leaves (paan). When ripe betel nuts are soaked in water, they develop a distinctive flavor and aroma, making them a favorite among regular paan consumers. The demand for soaked betel nuts rises severalfold during the dry season when fresh green ones are hard to come by.
In Ukhiya, betel nuts undergo a special preservation process that enhances both flavor and shelf life. Local traders say the nuts are usually soaked for up to three months, after which they are sold in the market as vija supari. This method ensures year-round availability and raises the market value of the product.
The basic process of making soaked betel nut in Ukhiya includes harvesting or collection, soaking, storage in submerged water tanks, and marketing at local markets.
Ukhiya’s betel nut traders say that around 25% of the region’s harvest is processed in this way, making soaked betel nut a significant segment of their business.
By Mohammad Morshed and Tareque Hasan
Photo: Tareque Hasan
