In brief
In India, the butterfly pea flower, once merely a charming vine, is now emerging as a lucrative crop, changing the fortunes of farmers like Nilam Brahma in Assam. With growing global demand for natural colorants, entrepreneurs are recognizing its commercial potential, despite challenges regarding quality and market standardization. Farmers are learning to cultivate the flower effectively, leading to improved incomes and community networking. The article explores this agricultural evolution and the health benefits associated with butterfly pea.
Until a few years ago, the butterfly pea flower was just another climbing plant in my village, says Nilam Brahma who lives in Anthaigwlao, a village in the northeastern Indian state of Assam.
Butterfly pea, also known as aparajita in India, grows as a vine and has a striking blue flower.
Around two years ago, Brahma heard that local women were making money selling the flowers, which can be made into tea or a blue dye.
She decided to join them.
The results surprised even me. The first time I earned $50 (£37) from selling dried flowers, I felt a shock. It made me believe I could control my own future, she says.
The experiment led to a small business.
I applied for a small loan and invested in solar dryers. The machines helped me dry flowers faster, preserve their colour, and meet the quality standards demanded by buyers.
Thailand and Indonesia are the traditional leaders in butterfly pea production, but the growing global demand is paving the way for Indian entrepreneurs to enter the market.
The global demand for natural colourants is exploding, explains Varshika Reddy, the founder of THS Impex, which exports natural dyes and additives. She highlights the shift towards natural ingredients, driven by increasing regulations against synthetic food dyes in Western markets.
Despite regulatory challenges from entities like the European Food Safety Authority (EFSA), Indian entrepreneurs are actively working to capitalize on this trend.
The crop is still seen as a backyard ornamental or medicinal plant rather than a commercial commodity, Reddy notes, emphasizing the need for structured market development.
In a similar vein, Nitesh Singh founded Blue Tea in 2018, aiming to develop an Indian brand centered on butterfly pea. He struggled initially but has since expanded to work with 600 farmers across the country.
This transformation has allowed farmers like Pushpal Biswas in West Bengal to shift from traditional crops to butterfly pea. He narrates how the crop's ease of growth has significantly increased his income and built a community network among local farmers.
While research into the health benefits of butterfly pea is in its early stages, there's promising evidence that it may assist with blood sugar control. As demand grows, the collective efforts of farmers and entrepreneurs may establish a sustainable market for butterfly pea in India.
