Description

White jute also known as patsun is a shrub species in the family Malvaceae. It is one of the sources of jute fibre, considered to be of finer quality than fibre from Corchorus Olitorius, the main source of jute. The leaves are used as a foodstuff and the leaves, unripe fruit and the roots are used in traditional medicine. A plant of mainly tropical areas, it grows best when temperatures are around 25°c. In Tanzania it grows in areas where the mean annual rainfall is in the range 1,000 - 1,800mm[ Prefers a sunny position. Succeeds in a range of soils from black cotton soil to semi-arid sandy soils. Grows best in fertile soils The plant has spread widely as a result of human activity. It is commonly found as a weed in irrigated fields, and in soils with residual moisture, where it may colonize the entire area, becoming the most abundant species[ It has been recorded as invasive in New Caledonia. Fibre made from Corchorus capsularis is whiter and of a higher quality than that made from Corchorus Olitorius. The fibre is extracted from the cut stems by retting in water, removing the soft tissue, curing the fibre and drying it. It is used for making sacks, bags, carpets, curtains, fabrics and paper. Corchorus olitorius and Corchorus  capsularis are the main sources of jute. The world production is concentrated in India and Bangladesh, where the crop grows well in the Ganges and Brahmaputra floodplains and delta region.

Characteristics:

White Jute is an erect, annual shrub, with acute leaves, yellow five-petaled flowers and growing to two or more metres in height. It has globular fruits. It probably originated in China but is now grown in Bangladesh and India, and found spread across much of tropical Africa. It is also cultivated in the Amazon region of Brazil. It is a fast-growing plant with a short growing season, often no longer than 3 - 4 months. Harvesting the shoot tips commences when plants are about 10 cm tall. These fresh shoots are most appreciated. Plucking of shoots continues until fruits start developing and from then on only new side shoots or individual young leaves are harvested.

Medicinal Uses:

The leaves and shoots of this plant are widely eaten in salads when young and are used as a cooked leafy vegetable when older. The leaves are dried and powdered to use as a thickener in soups or as a tea. The immature fruits are also eaten, raw or cooked. The plant is also used in herbal medicine. The leaves have been used to increase appetite, as an aid to digestion, as a laxative and as a stimulant. An infusion of the leaves has been used to reduce fever, and the roots and leaves have been used against dysentery. The seeds contain a digoxin-like substance and are poisonous to both animals and insects.