For many, moringa, or the drumstick tree, evokes memories of mothers lovingly adding moringa to all possible dishes – from standalone curry to sambar — for its health benefits.
Moringa, packed with antioxidants, vitamin C, and beta-carotene, offers protection against chronic diseases like heart disease and diabetes. Despite its nutritional benefits, moringa or drumstick farming is becoming unprofitable for farmers owing to excessive supply. So, farmers are turning to harvesting its leaves, which have much higher demand in the international market.
As Tamil Nadu-based Dr Kandasami Saravanan points out, farmers earn between Rs 100 and Rs 150 per kg for drumsticks. “But during peak production, the price reduces to as low as Rs 5 per kg, whereas processing its leaves into powder earns me Rs 800 per kg,” he highlights.
Like Saravanan, we have curated ultimate insights from profitable farmers who have established multi-lakh businesses just by switching to moringa leaves farming.
1. Choose the right variety
Haryana-based farmer Sarla Mann suggests the ODC variety of moringa, renowned for its taste and medicinal properties. Meanwhile, in Tamil Nadu, Ponnarasi cultivates the drought-resistant Moolanur variety, celebrated for its high oil content and resilience to harsh climates. Both women have experienced how the right choice of variety can lead to exceptional harvests.
2. Soil type and climate
Moringa thrives in sandy loam soil with ample sunlight and warm temperatures between 25-35°C. “Proper sunlight and air circulation help the plants grow healthier,” Sarla advises. Propagation from seeds planted 1-2 cm deep ensures robust plants that germinate within 20 days.
3. Right propagation and planting techniques
Propagation can be done via seeds, which germinate within 20 days. “For strong and healthy plants, grow moringa from seeds by planting them 1-2 cm deep in the soil,” says Sarla.
Meanwhile, Dr Saravanan, a soil scientist turned farmer, says crafting a successful moringa business involves understanding planting techniques. “In drumstick farming, trees are planted with a wider spacing of 15 feet, whereas in its leaves cultivation, saplings are planted closely together,” he says.
Once established, the plant rewards farmers with abundant yields, provided the leaves are regularly harvested. Regular cutting every 45-60 days encourages bushier growth and maximises leaf production.
4. Controlling weed growth
Innovative methods like bundle mulching — stacking dry leaves along crop rows — have proven effective in boosting soil quality and controlling weeds. “Conventional mulching was ineffective for long-term weed control,” Dr Saravanan shares. “Accidentally, I discovered that one-foot bundles of leaves suppressed weeds for six to eight months and improved soil porosity.”
5. How to prepare organic fertiliser
Going organic, farmers like Melbourne-based Sajan Sasi craft a unique jivamrut mix to enrich the soil. Revealing its secret, he says, “This mix includes cow dung, cow urine, jaggery, gram flour and forest soil. The mix is kept aside for seven days, during which the microorganisms from the forest soil react with other ingredients to form a rich fertiliser. It comes in liquid form that is later filtered before giving to the plants.”
You can also add goat manure and farmyard waste to boost moringa crops.
6. Harvesting leaves and drying techniques
Highlighting the difference between farming techniques for harvesting drumsticks and leaves, Dr Saravanan says, “The leaves are cut when the tree reaches a height of two feet. Leaves should be harvested before flowering to maintain their nutritional value. You can harvest leaves up to six times at 50 to 60-day intervals. This ensures year-round production.”
When it comes to drying techniques, Sarla and her husband Jitender emphasise precision. By drying leaves under large fans or in controlled greenhouses, they retain vital nutrients and colours. After 12 hours, the leaves are ready to be processed into powder, yielding up to 1,000 kg of dry powder per acre.
7. Value addition for global market reach
Value addition is key, as Dr Saravanan highlights. By processing moringa leaves into products like podi, soup, and powder, he has tapped into international markets. Meanwhile, Ponnarasi’s moringa oil and cosmetics have found markets in Malaysia, Singapore, and beyond, generating Rs 12 lakh of annual revenue.
Moringa’s journey from nostalgic staple to international superstar is only beginning. With each leaf lies a future filled with possibilities — nutritional health, economic opportunity, and sustainable farming.
Edited by Megha Chowdhury
