Tamarind-Harvest and processing

Pods are harvested at different stages of ripeness according to how they are going to be used. Immature green fruits are usually harvested earlier for flavouring, and sweet, riper ones are harvested later. They are often gathered by shaking the tree and collecting the fruits that have fallen.
Both green and ripe fruits are sold whole or pulped in local markets, though sweet fruits tend to gain a higher price. Much of the national harvest goes to processing factories. Here the pulp is separated from the fibre and seed and mashed with salt. It is then packed into bags for sale. Sometimes the pulp is made into balls and sun dried for a week. These ready-to-go packages are sold in markets and shops.
Tamarind is often further processed into drinks, sweets or packaged into more convenient forms for export. In some parts of India, tamarind is made into a jelly by mixing with water and sieving. It is then compressed into moulds and can be cut like cheese when required.