The smoke produced by burning cow dung helps in controlling insects, as certain elements present in the smoke can drive pests away. Burning cow dung does not harm water, air, or the environment, making it environmentally friendly and supportive of ecological protection. Additionally, cow dung can be used as a fuel source for establishing small power-generation plants.
In Panchagavya, one of the most important components is cow dung, commonly known as chaan, which plays a vital role in keeping the environment pure and clean. Scientists have proven that cow dung has the ability to protect against harmful radiation, and the dung of indigenous (desi) cows is considered the best natural fertilizer. Cow dung can also be used to produce biogas, making it an affordable and income-generating alternative to expensive LPG.
In traditional rituals and yajnas, cakes made from desi cow dung are widely used, and when substances like ghee, barley, sesame, sugar, and rice are added and offered into the sacred fire, a gas called propylene oxide is released, which helps purify the surroundings. In villages, people used cow dung to plaster their floors and walls to maintain cleanliness and keep insects away. Cow dung cakes are still used as a natural fuel, and food cooked on them has a distinctive flavor. The ash produced after burning cow dung cakes can be sprinkled on plants to help control various pests and diseases, a method many have personally experienced. Additionally, several Ayurvedic medicines are prepared using desi cow dung due to its beneficial properties.
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Gir Cows Raw Milk is heated and fermented overnight to make curd. The curd is then churned to extract Makhan which is then heated on a slow flame to make desi ghee. Ghee made using this Ayurvedic process is easier to digest, has higher amounts of Omega 3, 6 & 9. It is filled with essential Vitamins A, D, E & K.
