DHUDI

Latin Name: Lagenaria siceraria
Other Comercial Names: Cucuzzi, Spaghetti squash, Bottle gourd, Doodhi, Hue, Kampyo

The origin of the bottle gourd is acknowledged to be Africa, although archaeological evidence has placed it in Peru around 12000 BC, in Thailand about 8000 BC, and in Zambia around 2000 BC. It has traveled widely, perhaps because the hard, dry skin of the mature fruits is impervious to water; they are capable of floating on salt water for the better part of a year without any loss in seed viability.

Selection criteria:	Young fruits are used as a cooked vegetable similar to zucchini. The flesh is white, firm, and has an excellent texture and a mild taste. Young shoots and leaves can be cooked, and seeds can be used in soups. Flesh of immature fruits can also be used in making icing for cakes, and the hard skin is sometimes sliced into thin, dry strips for cooking.
Periods when cultivated:	Year-round
Transport:	By air in 6 Kg boxes.

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