From Field to Plate: Unveiling the Nutritional, Health, and Economic Benefits of Bottle Gourd (Lagenaria siceraria) in Agricultural Experiential Learning Programme

Abstract

The bottle gourd (Lagenaria siceraria) is abundant in antioxidants, minerals, and bioactive constituents that contribute to multiple health benefits. Despite its wide utility, scientific investigations into its incorporation in value-added food products such as beverages, sweets, dairy items, and baked goods remain limited. This study evaluates the nutritional, therapeutic, and economic potential of bottle gourd (Lagenaria siceraria), emphasising its integration into Agricultural Experiential Learning Programmes for B.Sc. (Hons.) students to foster awareness of crop management and entrepreneurship development. Bottle gourd, widely cultivated across tropical and subtropical regions, is valued for its rich content of antioxidants, minerals, and bioactive compounds present in its fruit, seeds, leaves, and by-products, which contribute to diverse health benefits, including gastrointestinal, cardiovascular, and metabolic support. Despite its recognised nutritional and medicinal properties, scientific research on its application in value-added food products remains limited. Field trials conducted at the Agricultural College, Aswaraopet, demonstrated that optimal agronomic practices, viz., the use of red sandy loam soils, scientific nutrient management, and efficient irrigation, resulted in high yields and profitability, with a benefit-cost ratio of 2.0. The study highlights the crop’s adaptability, economic viability, and potential for value addition, while identifying research gaps in compositional analysis and by-product utilisation. By integrating multidisciplinary findings, this review underscores the role of bottle gourd in promoting sustainable food systems, circular economy models, and entrepreneurial opportunities for agricultural graduates.