See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/320686444

Spices an Option for Enhancing the Farmers Income

Conference Paper · September 2017

CITATIONS READS
2 1,477

4 authors:

K. KANDIANNAN Muhammed Nissar V. A.

ICAR - Indian Institute of Spices Research Indian Institute of Spices Research
100 PUBLICATIONS   523 CITATIONS    25 PUBLICATIONS   84 CITATIONS   

SEE PROFILE SEE PROFILE

Sharon Aravind K. Nirmal Babu

Indian Institute of Spices Research Indian Institute of Spices Research
25 PUBLICATIONS   30 CITATIONS    98 PUBLICATIONS   1,313 CITATIONS   

SEE PROFILE SEE PROFILE

Some of the authors of this publication are also working on these related projects:

Turmeric crop production View project

Black pepper growth View project

All content following this page was uploaded by Sharon Aravind on 28 October 2017.

The user has requested enhancement of the downloaded file.

 Spices an Option for Enhancing the
Far mers’ Income
armers’
K. KANDIANNAN, V. A. MUHUMMAD NISSAR, A. SHARON AND K. NIRMAL BABU*

India, known as the ‘Land of Spices’, grows as and approximately the per capita consumption of
many as 70 spices. However, under the act of black pepper, cardamom, turmeric, and ginger is
Parliament, a total of 52 spices are brought under expected to be about 148 g, 54 g, 1.6 kg and 1.2 kg,
the purview of Spices Board. Spices are high value respectively. This may increase further due to rapid
and low volume commodities of commerce in the urbanization which needs spices as natural food
world market and hence have great potential in preservatives.
increasing the farmer’s income substantially. Spices
are integral to human life especially in Indian society Spices Research and Development
– in tradition, food, aroma, health, and economy.
Spicesare the basic building blocks of flavour in food International Organization for Standardization
preparations in addition to their use as functional (ISO) listed 109 spices grown around the world.
foods, nutraceuticals and sources of many high value They are classified in various ways. Based on
phytochemicals.The beneficial properties in herbs botanical nomenclature, parts used (leaf/seed spices),
and spices are due to presence of phytochemicals. quantity produced (major / minor spices),
climate(temperate/tropical spices), duration (annual,
The major phytochemical classes associated with
biennial, perennial) and stature(herbs, shrubs, trees)
herbs and spices include a diverse array of
etc., Based on the plant part used, they are classified
compounds such as terpenes and terpene derivatives.
Both in vitro and in vivo studies have suggested that as (i) rhizome and root spices, (ii) bark spices, (iii)
dietary spices and herbs maintain human health by leaf spices, (iv) flower spices, (v) fruit spices and
their antioxidative, chemo preventive, antimutagenic, (vi) seed spices. Spices used in medicine and other
anti-inflammatory and immune modulatory effects. industrial applications like colouring and flavouring
Black pepper, ginger, turmeric, cardamom and tree agents besides main use in food preparation. ICAR-
spices such as nutmeg, cinnamon, garcinia and Indian Institute of Spices Research (IISR),
tamarind are the tropical spices of importance in Kozhikode has mandat to work on tropical spices
Indian context. Coriander, cumin, fennel and such as black pepper (Piper nigrum L.), cardamom
fenugreek are important seed spices. Mintis a herbal (Elettaria cardamomum Maton), ginger (Zingiber
spice of great importance in world market. Garcinia, officinale Roscoe), turmeric (Curcuma longa L.),
black cumin, ajowain, saffron, mint, oregano, cinnamon (Cinnamomum verum J.S. Presl), clove
lavender, star anise are the future crops. (Syzygium aromaticum (L.) Merr. & L.M. Perry),
nutmeg (Myristica fragrans Houtt), vanilla (Vanilla
The consumption of spices is growing in the planifolia Andrews), paprika (Capsicum annuum L.)
country with increase in purchasing power. It is and garcinia (Garcinia gummi-gutta(L.)Roxb. and
envisaged that everyone in India would be consuming Garcinia cambogia (Gaertn.) Desr.. The chilli
one spice or the other with a high per capita (Capsicum annuum L.) works is under taken at ICAR
consumption. It is estimated that we may have a institutes like ICAR-Indian Horticulture Research
population of about 1.69 billion people during 2050 Institute(IIHR), Bengaluru; ICAR-Indian Agricultural

ICAR- Indian Institute of Spices Research, Kozhikode, Kerala

*Email: nirmalbabu30@hotmail,com
88 Shodh Chintan

Research Institute(IARI), New Delhi and many Table 1. Area and production of spices in different states (2014-
SAU’s. ICAR-National Research Centre for Seed 15)
Spices(ICAR-NRCSS), Ajmer, Rajasthan exclusive
States/UTs Area(‘000ha) Production % Share in
works on 10 seed spices viz., Ajwain (Trachyspermum (‘000 tonnes) Country’s
ammi (L.) ,Sprague, Aniseed (Pimpinella anisum L.), production
Caraway (Carum carvi L.), Celery (Apium
graveolens L.), Coriander (Coriandrum sativum L.), Andaman Nicobar 1.68 3.22 0.05
Andhra Pradesh 200.67 918.01 15.03
Cumin (Cuminum cyminum L.), Dill (Anethum
Arunachal Pradesh 10.17 64.27 1.05
graveolens L.), Fennel (Foeniculum vulgare Mill.), Assam 98.60 321.03 5.26
Fenugreek (Trigonella foenumgraecum L) and Bihar 13.01 12.54 0.21
Nigella (Nigella sativa L.). Chhattisgarh 11.69 11.65 0.19
Goa 0.94 0.25 0.00
All India Coordinated Research Project on Spices Gujarat 608.86 1019.96 16.70
(AICRPS) located at IISR, Kozhikode undertakes Haryana 16.13 82.82 1.36
research on both tropical spices and seed spices in Himachal Pradesh 7.39 22.29 0.36
collaboration with ICAR and SAU’s. There are 38 Jammu & Kashmir 4.94 1.07 0.02
centres located across the country to undertake Jharkhand 0.00 0.00 0.00
Karnataka 206.51 345.52 5.66
multi-location testing of varieties and technologies
Kerala 167.29 140.23 2.30
emanated from research centres. AICRPS works in Madhya Pradesh 340.21 699.12 11.45
North east frontier states also by covering large Maharashtra 123.24 130.09 2.13
cardamom. In addition, the spices development work Manipur 10.47 24.14 0.40
is under taken by Spices Board and Directorate of Meghalaya 17.50 83.88 1.37
Areacanut and Spices Development (DASD). Mizoram 23.30 65.72 1.08
Nagaland 9.77 39.16 0.64
Odisha 123.32 181.50 2.97
Trend in Spices Production Puducherry 0.09 0.38 0.01
Spices cultivated in an area of 3.3 million ha Punjab 21.34 91.52 1.50
Rajasthan 866.86 618.32 10.12
with a production of 6.1 m. tones (Table 1 & 2) that Sikkim 34.08 61.14 1.00
occupies around 13.0% area and 2.0% production Tamil Nadu 107.50 187.91 3.08
of horticultural crops of India. The trend in area and Telangana 122.36 493.93 8.09
production of spices (Fig 1) is positive, compared Tripura 5.69 18.04 0.30
to area increase; production increase is an Uttar Pradesh 58.04 221.71 3.63
impressive, indicating the R & D effort in spices Uttarakhand 8.09 41.08 0.67
West Bengal 97.56 207.78 3.40
development in the country. However, there may be
fluctuations among different spices between years Total 3317.28 6108.28 100
mainly due to monsoon failure or lack of price in the
market. Each state cultivates one or other spices Spices Expor t and Impor t
(Table 1). Spices grown as rainfed crop in high
rainfall areas and as irrigated crops in less rainfall India has been a traditional producer, consumer
areas. and exporter of spices in the world and almost all
states in the country produce one or other spices.
After consuming more than 70% of the spices
produced, we still manage to be the largest exporter
of spices in all its forms – raw, ground, and
processed, and as active ingredient isolates.In terms
of export, a total of 8.42 lakh tons of spices and
spice products valued Rs. 16238.2 crore (US$ 2482
Million) have been exported from the country during
2015-16 (E), registering an increase of 46% in
quantity and 66% in value terms over last five years
with value added products forming an integral part
of our export basket.During 2012-13, 17,436 t of
Fig. 1: Trend in spices area and production
 Spices an Option for Enhancing the Farmers’ Income 89

curry powder blends valued at Rs. 275.16 crores Saudi ARabia, Thailand, Netherlands, Sri Lanka,
has been exported. Export of spice oils and oleoresins Mexico, Bangladesh, Nepal, Brazil, Indonesia,
has recorded an all-time high of 9515 t valued at Rs. Pakistan, Japan, France, Egypt(A.R.E), Spain, South
1558.9crores in 2012-13. The estimated growth rate Africa and Australia. On an average (Table 3), 7.0
for spices demand in the world is around 3.19%.The Lakhs tonnes of spices are exported both in whole
spice industry in India and trade has shown stunning and value added forms to the tune of Rs. 11,474.39
progress, over the last 5 years - there has been a Crores per annum. Spices contribute around 3.0%
120% increase in revenues which is expected to of agricultural product export from India. Out of
touch $ 3 billion by 2017. East Asia is the major our total production of spices, we export only 10 to
market, followed by the Americas and the European 15.0% and remaining are consumed in India and it
Union. But the world spice trade is expected to cross indicates there is strong domestic market exists here.
17 billion by 2020. With equitable distribution of Among the spices, the maximum export is from chilli
profits spices can increase the farmer’s income and in terms of quantity i.e., 2,88,300.0 tonnes to the
social status substantially and hence where ever value of Rs. 2,459.92 crores which shares 40.73%
possible spices should become part of our farming in quantity and 21.44% in value of total spices export
systems either as pure crop or as mixed crop. Spices from India, whereas, in terms of value mint products
as commercial crop offers great potential for agro stands first by accounting Rs. 2796.13 Crores
entrepreneurship thus increasing the socio economic sharing 24.37% of spices export (Table 3). We also
status of our agrarian communities export the value added products like Spice Oils and
Oleoresins around 9454 tonnes to the tune of
India exports spices to more than 100 countries,
1483.608 Crores. We are not only exporting spices,
however, our main customers are U.S.A, China,
we are also import huge quantity of spices for
Vietnam, Malaysia, U.A.E, U.K, Germany, Singapore,

Table 3. Export and import of spices in India (Mean of 2010-11 to 2014-15) (Quantity in Tonnes & Value in Rs. Lakhs)

Spices Exported Mean (2010-11 to2014-15) % Share Spices Imported Mean (2010-11 to 2014-15) % Share
Quantity Value Quantity Value Quantity Value Quantity Value

Pepper 20722.6 80957.35 2.93 7.06 Pepper (1) 17249 61925.01 14.41 25.54
Cardamom(S) 3118.4 26296.24 0.44 2.29 Cardamom(Small) 803.2 2474.126 0.67 1.02
Cardamom(L) 940.4 6782.508 0.13 0.59 Cardamom(Large) 3346 15126.5 2.80 6.24
Chilli 288300.0 245992.00 40.73 21.44 Chilli / Paprika 854 1043.926 0.71 0.43
Ginger 24641.4 22004.74 3.48 1.92 Ginger Fresh / Dry 30992 8851.86 25.90 3.65
Turmeric 76152.6 68063.62 10.76 5.93 Turmeric 5074 4674.7 4.24 1.93
Coriander 39250.4 28049.17 5.55 2.44 Coriander 4710 4335.762 3.94 1.79
Cumin 88120.4 112634.5 12.45 9.82 Cumin Black / White 414 565.274 0.35 0.23
Celery 4764.2 3173.358 0.67 0.28 Mustard Seed 318 132.026 0.27 0.05
Fennel 11622.2 10686.1 1.64 0.93 Poppy Seed 14451 23618.68 12.08 9.74
Fenugreek 25719.4 10327.48 3.63 0.90 Garlic 165 136.29 0.14 0.06
Other Seeds (1) 20008.4 10911.21 2.83 0.95 Clove 11026 47443.35 9.21 19.57
Garlic 17926.4 6366.238 2.53 0.55 Nutmeg 808 3564.02 0.68 1.47
Nutmeg & Mace 3575.2 21909.86 0.51 1.91 Mace 552.4 4559.122 0.46 1.88
Other Spices (2) 33329.6 33003.83 4.71 2.88 Cassia 15797 11840.68 13.20 4.88
Curry Powder/Paste 19617.2 32306.49 2.77 2.82 Star Anise 3358 5346.116 2.81 2.21
Mint Products (3) 20497.8 279613.6 2.90 24.37 Other Spices (2) 7998 21172.89 6.68 8.73
Spice Oils & Oleoresins 9454 148360.8 1.34 12.93 Oils &Oleoresins (3) 1756 25614.86 1.47 10.57
TOTAL 707760.6 1147439 100 100 Total 119671.6 242425.2 100.00 100.00

(1) Include Bishops Weed (Ajwanseed), Dill Seed, Poppy Seed, 1) Include White Pepper, Light Pepper And Black Pepper
Aniseed, Mustard Etc. (2) Include Aniseed, Asafoetida, Cinnamon, Pepper Long, Cambodge,
(2) Include Tamarind, Asafoetida, Cinnamon, Cassia, Cambodge, Herabal Spices And Spices Nes.
Saffron, Spices (Nes) Etc. (3) Include Spices Oils & Oleoresins And Mint Products.
(3) Include Menthol, Menthol Crystals And Mint Oils.
Source: DGCI&S., Calcutta/Shipping Bills/Exporters’ Returns. Spices Board, Kochi
90 Shodh Chintan

consumption as well as re-export after processing available early for growing the subsequent crop. Dual
or value addition. On an average (Table 3), we purpose varieties and the varieties suitable for off-
imported 119671.6 tonnes to the value of Rs. season production in case of coriander and fenugreek
2424.252 Crores per year. Around 25.9% of the offers high income to the farmer by giving a choice
import in quantity and 25.54% in value accounts for to sell the produce based on market preferences.
ginger and pepper, respectively. The determinate types in fenugreek and the uniform
maturing type in fennel will help to reduce the
The involvement of Indian Institute of Spices
harvesting cost and these varieties are suitable for
Research (IISR), National Research Center for Seed
mechanized harvesting. The list of varieties in spices
Spices (NRCSS) with support from sister agencies
with specific trait is enclosed in Annexure I.
like All India Coordinated Research Project on Spices
(AICRPS), Spices Board, Central Food Technological
Research Institute (CFTRI) and Directorate of
Technologies
Arecanut and Spices Development (DASD) has The technologies developed from research
resulted insubstantial increase in production of spices, station have to be effectively transferred for realizing
their mechanization, post-harvest processing, value full benefit. The faster multiplication techniques for
addition and product development.Research activities meeting quality planting material or seed requirement,
on spices has resulted in establishment of world precision farming technologies such as site specific
collection of spices germplasam, development of nutrient management based on soil test values, need
improved varieties of spices, integrated nutrient, based irrigation and spot application of water to crops
disease and pest management, farm mechanization, with micro-irrigation techniques, timely and adequate
post-harvest technologies for most of the important plant protection techniques, on-farm processing
spices. technologies are available for efficient use of
precious resources, reduce nutrient and water losses,
Improved Varieties
Varieties reduce the pesticides loads on produce and reduction
in post-harvest loss. The technologies evolved over
There are over 200 improved varieties of various
the time for different spices are listed in Annexure II
spices available in the country capable of doubling
the farmer’s income directly or indirectly. High
yielding varieties enhances the income by increasing
Spices Production – Meeting the
the yield from 10-30 % compared to the local Challenges
cultivars. The problem of pest and diseases, pesticide There are challenges that threaten the spices
residues, increased cost of production and quality production, marketing and consumption. High cost
deterioration in many spices are our serious concerns, of production, problems in supply chain, rising
in these circumstances, selection of varieties should demand v/s raw material storage, low yield, market
not be only for yield, the preference have to be given instability, reducing quality and active ingredient
for selection of resistant/tolerant varieties rather than content, increasing incidence of contaminants
yield while taking up cultivation in the vulnerable (Aflatoxin, Pesticides, Illegal Dyes, microbes etc.,)
areasor in case of organic cultivation. Being a high stringent food safety standards,overwhelming
value, low volume and export oriented commodity, regulations and ecological sustainability has affected
marketed in the form of value added products, the spice industry and trade. This is further complicated
industry seeks varieties with high quality for by uncompetitive production costs in comparison
extraction of oils oleoresins, curcumin etc. Hence, to other countries such as Vietnam and China.In view
cultivation of high quality varieties boosts farm of this, greater efforts focused on sustainable
income significantly through realizing premium price. increase in production through high production
Varieties suitable for high density planting in perennial technologies integrating improved varieties, disease,
spices double the income from unit area through pest and nutrient management, cropping system
increased yield and efficient use of farm inputs and approach and organic farming is needed.Many facets
labour. Short duration varieties in case of turmeric of spices cultivation, harvesting, storage and
and seed spices are helpful for enhancement of processing can be mechanized.Greater efforts
income not only through saving water and escaping focused on increasing production and productivity
drought situation, but also through making the land levels through Good Agricultural Practices (GAPs)
 Spices an Option for Enhancing the Farmers’ Income 91

in spices to make them more sustainable and the agriculture system which supports the industry,
safe.Maintaining hygiene and cleanliness at different while also examining the industry’s ecological and
points on the supply chain, right from the supply of social impact. The rise of e-commerce must help in
agricultural inputs to consumption through alternate price discovery mechanisms. If we utilize
mechanization is important. This will help to create these opportunities the spices industry and marketing
a final product that is acceptable as ‘safe food’, one is poised for exponential growth.
need to be able to control all the elements on the
supply chain, and with the support of all the Focus
stakeholders. This is further supplemented by
harmonization of Global Standards on bio-safety, Increasing the productivity per unit area through
ensuring sustainability of supplies and to bridge the spice based farming systems, development of
Demand and Supply imbalances without adversely varieties with high degree of resistance to biotic and
affecting the environment involving producers, abiotic stresses, development of agro technology
traders, industry and consumers and adjusting to towards low input management, precision farming,
emerging market trends. developing ecofriendly IPM strategies, post harvest
technologies with value addition and exploiting its
The intrinsic quality and flavour and other medicinal properties, and popularization of proven
components of spices are dependent of the agro technologies though extension network are the major
climatic conditions in which they are grown. Hence areas. Besides, the new areas on nanotechnology,
development of Geographical Indication (GI) for bioinformatics, carbon (C) and water foot prints and
spices and targeted production of industrially efficient knowledge management would further strengthen
quality spices in identified production hubs and the research programmes on climate resilient
important for getting the best spices and for better agriculture. These technological advancements will
pricing. Establishment of Spices Parks and Enabling bring out the surge in productivity of spices, and 2-
infra-structure to develop end-to-end capability is 5 fold increase in all major spices, to meet the
another positive development. Up gradation of consumption and export demand.
technology across the entire supply chain – a key
driver of growth Creating awareness on production technologies
is essential. Harmonization of global standards on
bio-safety, ensuring sustainability of supplies and
Spices Value Addition
Value
bridging the demand and supply imbalances without
Value addition needs a greater thrust and adversely affecting the environment by involving
innovation to achieve greater commercial importance. producers, traders, industry and consumers and
In a world with many lifestyle diseases, spices with adjusting to emerging market trends are also
its chemo preventive, antioxidant, anti-inflammatory, imminent needs.
antimicrobial and insecticidal properties, bio-
Nanotechnology has great potential in developing
enhancer potential are gaining importance as
new tools for rapid disease diagnosis and to combat
functional foods and are used as dietary supplements.
pathogens, enhancing nutrient absorption, developing
With greater amounts of biomolecules with important
efficient pesticides, separation, identification and
health notes the spices need to be exploited towards
quantification of biological molecules, soil and water
problem solving approaches to enhance the human
management, bio processing, post-harvest
health.
technology, monitoring the identity and quality of
The demand for organic spices is growing @ agricultural products and precision agriculture.
20% annually. Spices are finding newer applications
Web based interactive data bases providing
in food, cosmetics and pharmaceuticals.
expert systems and instant information on, for
Sustainability and food safety are of crucial
example, weekly analysis for spices, future
importance today and need serious deliberation,
predictions on demand, supply and pricing,
proactive action and an active coming-together of
directories of products, buyers, sellers, agents, and
all the stakeholders. Global initiatives need to be
statistics etc. are available for traders but more are
intensified by bringing together the global spice
needed especially for supporting farming community
industry to define and set an implementable pathway
also.
to secure a sustainable future for the industry and
92 Shodh Chintan

Finally governmental involvement is also 3. Reduce pesticide residues in cardamom by de-

required in providing incentives to agriculture, ploying thrips resistant, vazhukka types and
industry and trade, to remove trade barriers in the increase production by deploying high yield-
form of unfair regulations simplification ing high quality varieties, precise mechanized
of policies and procedures and in export– import fertigation, supply of micronutrients. These
trade agreements with emerging markets is an area will double the present production.
that requires governmental involvement. If we utilize
4. Ensure monthly returns to small farmers and
these opportunities the spices industry and marketing
house holders through tunnel and off season
is poised for exponential growth
cultivation of leafy coriander and fenugreek
Our mission is to capture India’s preeminent supplemented by ‘micronutrient fortification’.
position as ‘spice bowl of the world’ by producing This also helps the micronutrient deficiency
and exporting the best spices and spice products (hidden hunger) in communities.
the world can get. This translates to enhancing the
5. Develop wilt and blight resistant varieties of
productivity and quality of spices and spice products
cumin and aggressive implementation of GAPs
for meeting growing domestic demand and to be
to avoid Mancozeb contamination in cumin.
the global leader in spices export by utilizing the
scientific, technological and traditional strengths for 6. Introduce Spices including seed spices as in-
sustainable spice production. This can be achieved ter crop in existing gardens where ever pos-
by obtaining high productivity of clean spices sible and in new plantations at least in 20%
through varietal deployment, plant and soil health, area for increasing the production as well as
optimal and safe technologies, better storage and income for unit area.
processing, product development for food as well
7. Establishing mechanized storage, processing
as pharma industry, mechanization, better market
and Business Planning and Development (BPD)
intelligence and aggressive marketing. The objective
facilities in the model of spices parks for value
is also to have doubled the spice export. The
addition and better remuneration in PPP mode
initiatives under secondary agriculture and
and establish producer companies for syner-
development of new products that find way into
gic team effort.
nutraceuticals and pharmacological applications
paves way for value addition. The modern tools of 8. Market driven product development, identify-
science using several ‘omics’ is helping us to unravel ing, isolating and patenting new high value com-
several metabolic pathways that contribute to the pounds with high pharmaceutical values for
intrinsic quality of spices. Most technologies needed low volume high value exports.
are either already available or in advanced stage of 9. Involvement of all concerned under one um-
development. They just need to be fine tuned and brella for better information and intelligence
implemented with the urgency needed. sharing for sustainable growth of all stake
holders.
Initiatives to Achieve the TTargets
argets
10. Aggressive implementation of GAPs to pro-
1. Accredited nurseries for multiplying and sup- duce clean and food safe produce at farm gate.
ply of disease free planting materials of im-
proved high quality varieties with wide adopt- 11. Mechanization at various levels in supply chain
ability. from farm gate to consumers to mitigate
labour shortage and introduce cleanliness
2. Increase production of black pepper 3 fold in
next 10 years by extensive deployment of su- 12. Development of facilities for accredited ana-
perior high yielding high quality varieties in lytical labs for ensuring food safety, pesticide
newer areas of coffee and tea gardens in Tamil residues and development of MRLs.
Nadu, Odissa, Assam and West Bengal, pro- 13. Compliance to world (Codex) standards on
vide summer irrigation and micronutrient ap- quality and ensure food safety
plication based on soil testing in collaboration
with planters, Spices Board, DASD (MIDH) 14. Value addition through product development,
and state Departments. identification isolation and commercialization
 Spices an Option for Enhancing the Farmers’ Income 93

of new high value compounds for increased mention climate change and bioenergy production.
market utilization and income. Our aim is to significantly enhance spices production
without increasing the area under the crop. The
Conclusion objective is also to have a 20% increase in spice
export. The challenges are many - weather
There is an ever increasing demand for spices aberrations, less water, inadequate labour, emerging
owing to diverse use in pharmaceutical and cosmetic pests and diseases, lack of logistics like store houses,
industry other than traditional. Crop production and no or poor support price etc., would affect the
protection technologies for different production production system. The technologies developed have
systems need to be developed for sustained yield of to be effectively transferred to sustain the spice
these crops. There is a great scope for organic production and doubling the farmers income in the
production and export of spices.The contribution country and new technologies required to tackle the
of spices becomes substantial in the total export emerging challenges.
earnings by agricultural commodities. The estimated
export during 2015-16 was 843,255 tonnes with a
References
value of 1,623,822.60 Lakhs. We export around 10.0
to 15.0% of our production only that plays vital share Anandaraj, M.R., Dinesh, V., Srinivasan, K., Kandiannan, D.
international spice market. It implies that there is Prasath. 2014. Research and development in
Spices at IISR – Status and challenges. In: (Dinesh
strong domestic market for spices. The forecasted
R, Santhosh J Eapen, C M Senthil Kumar, K
spices production of 5417 thousand tons during 2025 Prathapan, R Ramakrishnan Nair, T John
is expected to be achieved with an annual compound Zachariah, M Anandaraj (Eds.). Souvenir –
growth rate (ACGR) of less than three per cent. As PLACROSYM XXI, International Symposium on
the gap between the present national average Plantation Crops, ICAR-Indian Institute of Spices
productivity and the potential productivity is much Research, Kozhikode, Kerala, India. pp. 119-134.
high, the targeted production can be achieved without AISEF. 2012. A report on the Indian Spice Industry, All India
Spices Exporters Forum. www.aisef.org
much difficulty. The growth of spices production Annual Reports of ICAR-IISR & ICAR-AICRPS, Kozhikode,
will lead to a significant growth in on-farm & ICAR-NRCSS, Ajmer
employment opportunities. The spice industry is Krishnakumar, N. K. 2015. Spices - Way forward, in Souvenir
expected to create 950 million man days per annum and Abstracts, National seminar on Spices and
of employment potential in production alone as spices Aromatic crops (SYMSAC VIII), Towards 2050-
are labour intensive crops. Further, there is strategies for sustainable spices production (KS
Krishnamurthy et al., eds), Indian Society for
substantial scope for creating new jobs through value
Spices, Kozhikode.P:3-14
addition in spices. Less than 2% of spices produced Matthews, M. and Jack, M. 2011. Spices and herbs for home
in the country under go value addition. The envisaged and market.Diversification booklet number 20,
increase in share of value added products in the Food and Agriculture Organization of United Na-
export basket of spices needs strengthening of tions.
processing facilities, both on farm and outside. Thus Nirmal Babu, K. and Minoo, D. 2003.Commercial Micro-
the development of downstream processing, propagation of Spices.In Ramesh Chandra and
ManeeshMisra (eds.) Micropropagation of Hor-
packaging and distribution activities can generate ticultural Crops.International Book Distrib-
millions of additional off-farm jobs. Thus the spice uting Company, Lucknow.p.345-364.
industry will help the country to achieve its goal of Nirmal Babu, K., Minoo Divakaran and Ravindran, P.N. 2001.
more than 10% growth rate in GDP and to sustain Biotechnological approaches in Seed Spices.pp.
the same.The consumption of spices is growing in 172 – 194, InSanjeev A, Shastry EVD and Sharma
the country with increase in purchasing power. It is RK (eds.) Seed Spices – Production,
Quality,Export, Pointer Publishers, Jaipur.
estimated that we may have a population of about
Nirmal Babu, K., Ravindran, P.N. and Peter, K.V. 2000. Bio-
1.69 billion people during 2050 and approximately technology of spices. pp. 487-527. In KL Chadha,
the per capita consumption of black pepper, PN Ravindran and LeelaSahijram (eds) Biotech-
cardamom, turmeric, and ginger is expected to be nology of Horticulture and Plantation Crops,
about 148 g, 54 g, 1.6 kg and 1.2 kg, respectively. Malhotra Publishing House, New Delhi.
India expected to have the second largest urban Nirmal Babu, K., Ravindran P.N. and Peter, K.V. 2001. Spices,
pp. 315 – 337; In VAParthasarathy, TK Bose and
population (0.9 billion) in the world by 2050. These
P Das (eds.) Biotechnology of Horticultural
will double domestic and industrial water use, not to CropsVol –3, NayaProkash , Calcutta.
94 Shodh Chintan

Parthasarathy, V.A., Srinivasan, V., Kumar, A and Bhat A I. Cloning and Transgenics,Westville Publishing
2007.Vision 2025 – IISR Perspective Plan.Indian House, New Delhi.
Institute of Spices Research, Calicut (Available Singh, H.P. 2003. Augmentation of ginger production and uti-
online http://www.spices.res.in/downloads/ lization. In: (H.P. Singh and M. Tamil Selvan(eds.))
vision2025.pdf). Indian Ginger – Production and Utilization.
Peter, K. V. 2012. Introduction to herbs and spices: defini- Calicut: Directorate of Arecanut and Spices De-
tions, trade and applications. In K. V. Peter (ed.) velopment. pp. 1–13
Handbook of herbs and spices (Vol. 1), Woodhead Singh, H.P. 2008. Accelerating production and productivity of
Publishing Limited, 1-24. Zingiberaceous spices.In : Krishnamurthy, K.S.,
Ravindran, P.N. and NirmalBabu, K. 2004. Introduction pp.1- Prasath, D., Kandiannan, K.,SuseelaBhai, R.,
13. In PN Ravindran, K NirmalBabu and R Shailaja Johnson George, K. and Parthasarathy, V.A. (Eds.).
(eds),Cinnamon and Cassia-The genus National Workshop on Zingiberaceous Spices –
Cinnamomum, CRC Press, Boca Raton, USA Meeting the growing demand through sustainable
Singh, H.P., Parthasarathy, V.A. and NirmalBabu, K.(eds). production.Indian Institute of Spices Research,
2011. Advances in Horticulture Biotechnology - Calicut.
Vol 1 -Regeneration systems – Fruit Crops, Plan- Spices Board of India, 2015. Spices Industry in India. Spices
tation Crops and Spices; Vol 3 - Molecular Mark- Board, Kochi.
ers and Marker Assisted Selection – Fruit Crops,
Plantation Crops and Spices; andVol 5 – Gene
 Spices an Option for Enhancing the Farmers’ Income 95

Annexure I. Spices varieties

Varieties for high yield

Black Pepper Panniyur 1(1242kg/ha), Panniyur 2 (2570), Panniyur 3(1953), Panniyur 4 (1277), Panniyur 5(1110), Panniyur 6 (2127),
Panniyur 7(1410), Panniyur 8 (5760), Panniyur 9(3150), PLD 2 (2475), Sreekara(2677), Subhakara (2352), Panchami
(2828), Pournami (2333), IISR Sakthi (2253), IISR Thevam(2148), IISR Girimunda (2880), IISR Malabar Excel
(1440),ArkaCoorg Excel (3150)
Small cardamom Mudigere 1(275kg/ha), Mudigrere 2 (475kg/ha), PV 1(260kg/ha), PV2(982 kg/ha), PV 3(611kg/ha), ICRI 1(325 under
rain-fed and 656 kg under irrigated condition), ICRI 2 (375 under rain-fed and 766 kg under irrigated condition),ICRI 3(440
under rain-fed and 790 kg under irrigation),ICRI 4(455 under rain-fed and 960 kg under irrigation)), ICRI 5(1543),ICRI
6(1200) ICRI 7, ICRI – 8, IISR Suvasini 745(potential yield 1322), IISR Avinash-847 (potential yield 1473), IISR Vijetha-
643(potential yield 979),
Ginger Suprabha(16.6 t/ha fresh), Suravi(17.5) Suruchi(11.6), Himgiri(13.5), IISR Varada(22.6),IISR Mahima(23.2), IISR
Rejatha(22.4), Aswathy(23), Athira(21), Karthika(19), Subhada(18), GCP-49 /Mohini(14),V1S1-2 /Sourabh(14.3),
Turmeric Co.1(30.5 t/ha fresh), BSR 1(30.7), BSR-2 (32.7), Krishna(9.2), Sugandham(15), Roma (20.7), Suroma (20.0), Ranga
(29.0), Rasmi (31.30), Suranjana (29.0), Rajendra Sonia (42.0.Pot. Yield), Megha Turmeric - 1 (23.0), Pant Peethabh
(20.0), Suguna (29.3), Sudarshana (28.8), Suvarna (17.4), IISR Prabha (37.47), IISR Prathiba (39.12), IISR Alleppy
Supreme (35.4), IISR Kedaram (34.5), NarendraHaldi – 1 (30-35), NarendraHaldi – 2 (35-40), NarendraHaldi – 3 (32.50-
35.0), Duggirala Red (25.0), Surangi (24.3), NDH-98 (35-37), IISR Pragati(33.19), Kanthi (37.65), Sobha (35.88), Sona
(4.02dry), Varna (4.16 dary),
Nutmeg KonkanSugandha, KonkanSwad, IISR Vishwashree (1000fruits/tree),IISR Keralashree(2000fruits/tree)
Cinnamon KonkanTej(80 g/tree/year dried bark), IISR Navashree (200 kg dry quills/ha), IISR Nithyashree(200 kg dry quills/ha),
Sugandhini (1.2 Kg fresh/tree/year), PPI (C)-1980 (Fresh bark), YCD. 1, 360 (dry), KonkanTejpatta (1.6 kg/tree and 7.68
t/ha dried leaves)
Clove PPI(CL) 1
Coriander Co.3 (6.50 q/ha), RCr 20 (9.00), RCr 435 (10.00), RCr 436 (11.00), RCr 684 (9.90), RCr-446 (12.00), RCr-480 (18.0),
Sadhana (10.25), Swathi (8.55), Sindhu (10.00), Sudha (7.50-10.00 under rain-fed 12-15 under irrigation), HisarAnand
(14.00), HisarSugandh (14.00), HisarSurabhi (18.00), HisarBhoomit (Green leaf 180 –200 , Seed14-15), Sudha (LCC-
128), Suguna /LCC – 236 (7.5-13.5), Suruchi,/LCC – 234,DH 220, CS 287, Narendra Dhania-2 (17-19),RCr 475
(17.40),Susthira (12-17.5),RD 385
Cumin Guj. Cumin 2 (6.20q/ha), Guj. Cumin 3 (6.20), Guj. Cumin-4 (12.50), RZ-209 (6.50), RZ-223 (6.00), RZ-341/UC-341
(4.05 ,Yield potential – 5.86), Ac-01-167 (5.15)
Fennel Guj. Fennel 2 (19.40), RF 101 (15.50), RF-178/UF-178) (16.00, Yield potential – 28.33), HisarSwarup (16.00), Azad
Saunf-1 (18.00), Pant Madhurika (18.00), Gujarat Fennel – 11 (24.87), RF- 205 (10-12), RF 143 (12.00), JF-444-1 (25.88),
Ajmer Fennel 2 (17.90), RF-157 (21.67),

Fenugreek HisarSonali (17.00q/ha), HisarSuvarna (16.00), HisarMadhavi (19.00), HisarMukta (20.00), Guj. Methi 1 (18.60), Guj.
Methi-2/Guj.Fenu.-244 (19.20), RMt.1 (14.00), RMt 303 (19.00), RMt-305 (13.00), RMt-351/UM-351 (18.40), RMt- 361/
UM- 361 (18.41), HM – 348 (20.00-22.00), HM – 219, Ajmer Fenugreek 3 (13-14), Lam Methi 3/LFC-103 (12-26), RMt-
354 (15-16), NarendraMethi 2 /NDM 69 (13-15), HM 444.
Varieties resistant to biotic stress
Black Pepper Phytophthora foot rot is one of the major constraints in pepper cultivation and crop improvement programmes has resulted
in development of 3 varieties viz., IISR Shakti, IISR Thevam and Panniyur 8) which are field tolerant to this disease.
Pournami variety of black pepper is tolerant to root knot nematode (Meloidogyneincognita).
Small cardamom Kattedisease of cardamom is one of the very important diseases and it leads to reduction in the yield. There are 2 improved
varieties/hybrids with resistance to katte virus. IISR Vijetha is the first katte virus resistant variety and Appangala 2 is the
first hybrid resistant to katte virus. IISR Avinash is tolerant to rhizome rot suitable to cardamom growing regions of
Karnataka and Wyanad of Kerala. Thrips is one major pest in cardamom and it affects the appetence and ultimate market
value of capsules. Research work is in progress for the development of varieties tolerant to thrips and some of the
genotypes are under field evaluation.
Coriander HisarBhoomit and HisarSugandh are resistant to stem gall disease which severely affects the coriander crop. RCr 684 is
resistant to stem gall and less susceptible to powdery mildew .The Co.3 variety of coriander is field tolerant to powdery
mildew, wilt & grain mould. Sadhana is an improved variety with field tolerance to diseases and white fly, mites & aphids.
HisarSurabhi is less susceptible to aphids.
Cumin Gujarat Cumin (GC 4) is the first high yielding wilt resistant cumin variety which covers over 70% area in Gujarat and
majority areas in Rajasthan also. GC- 3 is also resistant wilt and frost. Ac-01-167 is a bold seeded variety resistant to wilt.
RZ-223 is another wilt resistant variety with wider adaptability, superior in yield and seed quality.
96 Shodh Chintan

Fennel Azad Saunf-1 is resistant to blight and root rot diseases and it escapes attack of aphids due to early maturity. Ajmer Fennel-
2 (AF-2) is moderate resistant to Ramularia blight
Fenugreek There are many high yielding varieties of fenugreek which shows various degree of resistance to pest and diseases. RMt-
305 and RMt-351 are, resistant to powdery mildew and root knot nematodes. HisarSonali is moderately resistant to root
rot and aphids. HisarMadhavi, HisarMukta and RMt-354 are moderately resistant to powdery mildew and downy
mildew..Guj. Methi-2 is tolerant to powdery mildew and resistant to root rot and downy mildew. RMt.1 is moderately
resistant to root knot nematode. NarendraMethi 2 (NDM 69) is moderately resistant to Cercosporaleaf spot and downey
mildew.
Varieties for resistance to abiotic stress
Black Pepper Drought is one of the limiting factors in black pepper cultivation in India and the varieties viz., Panniyur 6 and Panniyur 8
are field tolerant to water stress.
Small cardamom ICRI-5 and ICRI-6 varieties are tolerant to drought.
Turmeric Short duration varietiy: IISR Pragati is short duration variety with high yield potential helps in overcoming the drought
situation.
Cumin Gujarat Cumin 3 (GC-3) is a frost resistant variety suitable for winter season.
Varieties for high quality
Black Pepper Quality black pepper is measured in terms of piperine, oil and oleoresin content. There are varieties which are rich in these
parameters. PLD 2 variety high quality cultivar contains oleoresin 15.45% and essential oil 4.8%. Sreekara and
Subhakara are rich in essential oil with 6.0 and 7.0% respectively. IISR Malabar Excel is rich in oleoresin 13.5%.
Small cardamom Market value of cardamom is decided by its appearance and size. Malabar types are characterised by globose-oblong
shaped capsules and Mysore types are of ovoid, bold and dark green capsules.
Ginger Varieties for Fresh ginger:Varieties with low fibreviz., Suprabha, Himgiri and IISR Varada are suitable for fresh ginger.
EssentialOil is one of the major quality character of ginger and varieties such as Athira, Karthika and Aswathy are rich in
essential of >3%.
Turmeric Curcumin is one of the important quality parameters and varieties rich in curcumin content are Roma, Suroma, IISR
Prathiba, IISR Prabha, Megha turemric-1, IISR Alleppy Supreme and IISR Pragati.
Coriander Dual purpose varieties:-HisarAnand, HisarBhoomit, Sadhana, Co.3, Narendra Dhania-2 are some of the important dual
purpose varietiesSeed purpose varieties: The varieties RCr 20, RCr 435, RCr 436, RCr 684, RCr-446, RCr-480, Swathi,
Sindhu, Sudha (LCC-128), HisarSugandh, HisarSurabhi,Suguna (LCC – 236) Suruchi, (LCC – 234), DH 220, CS
287,RCr 475, Susthira and RD 385 are mainly grown for seed purpose.High quality lines: RCr-480 (0.425% ), Sudha
(0.40%) Sindhu (0.40%) are some of the coriander varieties with high yield and comparatively high volatile oil content.
Cumin Guj. Cumin 3 (4.4%), Guj. Cumin 2 (4.0%) and RZ-341 (3.87%) are the varieties with high volatile oil. RZ-223 is a
variety with long bold attractive seeds. Ac-01-167 is another bold seeded variety.
Fennel RF- 205 (2.48 %) Guj. Fennel 2(2.4%) and RF-178 (2.13%) are the varieties with high essential oil. RF-157 is a variety
with long, attractive, bold seeds and a volatile oil content of 1.95 %, Sweet seeded type: Pant Madhurika is a variety with
sweet seeds and green fine ridges
Fenugreek Dual purpose varieties:HisarSonali, HisarSuvarna, HisarMadhaviGreen seed colour: HM 444 is a high yielding variety
with unique green coloured seed.Guj. Methi-2 (Guj.Fenu.-244) and RMt-351(UM-351) are varieties with bolder lustrous
grains and uniform in size
Varieties suitable for high density planting
Small cardamom Mudigere 1 and Mudigere 2 varieties are suitable for high density planting. IISR Suvasini is suitable for high production
technology and responds well for nutritional inputs.
Uniform maturity types
Fennel Synchronised maturity: JF-444-1 and Gujarat Fennel 12 are high yielding varieties with synchronised maturity.
Fenugreek Determinant type: RMt-305 is a determinant multi-poded type with early maturing and wider adaptability
 Spices an Option for Enhancing the Farmers’ Income 97

Annexure – II. TTechnologies

echnologies for sustainable production of spices

Water saving technologies- More crop per drop

Sl.No. Crop Technologies
Micro-irrigation - Increased Water Use Efficiency
1. Black Pepper Drip irrigation from December to April @ 2 lit./day increased the green berry yield of black pepper
2. Turmeric Application of water through drip system at 80% pan evaporation (once in a day for 45 minutes) helps in getting
maximum fresh rhizome yield (43.52 t/ha), dry rhizome yield (7.79 t/ha), curcumin content (4.26%), essential
oil content (3.67%) and oleoresin content (8.69%) with Cost benefit ratio of 1 : 4.98
3. Coriander in If water is available for only one irrigation then irrigating the crop with Raingun/Sprinkler at flower initiation is
rainfedvertisols beneficial. If water is available for two irrigations, irrigating with Raingun/Sprinkler at flower initiation and grain
filling stages is highly beneficial
4. Fennel Application of irrigation water by drip at 0.8% IW/ CPE ratio on alternate days with paired row planting helps
in saving water to an extent of 19% compared to surface irrigation and increases the yield by 49.3%. Cost
benefit ratio is 6.98
5. Fenugreek Application of irrigation water by drip at 0.6% IW/ CPE ratio on alternate days with paired row planting helps
in saving water to an extent of 35% compared to surface irrigation and increases the yield by 107.4%. Cost
benefit ratio of is 2.57

Fertigation -Precision Nutrition and Labour Shortage Mitigation

1. Small cardamom Technology for fertigation in Small cardamom saves 44% water and 25% fertilizer by the application of 9 litres
of water per clump with 75% of recommended dose of fertilizers.
2. Turmeric Application of 100% RDF with urea and potash as straight fertilizers and P as water soluble fertilizer weekly
once gives a yield of 49.11 t/ha with BC ratio of 2.94. This technology saves labour and 40% of water.

Integrated Nutrient Management- Soil & Plant Health Management

Sl.No. Crop Technologies
1. Black Pepper Application of FYM 10 kg, Azospihllum 50g, Phosphobacteria 50g, Trichoderma 50g, Pseudomonasfluorescens
50g, NPK 50:50:200 g/vine per year from 3rd year onwards increases the yield
2. Small cardamom Application of boron in the form of disodium tetraborate @ 20 kg/ha or molybdenum in the form of sodium
molybdate @ 0.25 kg/ha mixed with appropriate quantity of FYM @ 2 kg/plant at the onset of monsoon (May
1st or June first week)increased the yield by 20%.
3. Ginger For integrated nutrient management in ginger the fertilizer dosage of FYM @ 30t/ha + NPK 80:50:50 kg/ ha
under Bihar conditions was recommended.Application of neem cake 2 tonnes/ha together with inorganic
fertilizers increased the availability of nutrients in soil, increased yield and reduced incidence of rhizome rot.
4. Turmeric Soil application of FYM @30 t/ha + Vermicompost@ 20 q/ha + Neem oil cake @ 8 q/ha resulted in 68%
increase in yield over control and C: B ratio of 1:3.64. Soil application of inorganic N @150 kg/ha +
Azospirillum @1.5 kg/ha + FYM @ 5 t/ha results in 35% increase in yield over control and C: B ratio of 1:5.27
5. Nutmeg Application of 100 kg FYM, 400 g N, 300 P2O5 and 1200 g K2O/tree/year and 50 g in each of Azospirillum and
Phosphobacteria recorded highest yield.
6. Clove Application of 50g each of Azospirillum (10-6 CFU) and phosphobacteria (10-5 CFU) with 400 g N, 350g P2O5
and 1200 g K2O/tree/year in two equal splits namely in May - June and October - Novemberresulted in the
highest green bud yield/buds per cluster.
7. Coriander off Soil application of inorganic N @ 33 kg/ha + Azospirillum @1.5 kg/ha + FYM @ 5 t/ha resulted in yield of 1.98
season coriander t/ha (56% increase in yield over control) and C: B ratio of 1:1.77.Application of NPK @ 30:40:20 kg per ha
along with spraying of GA @ 15 ppm at 20 DAS give maximum leaf yield of coriander (4824 kg/ha) with yield
increase of 25% over control.
8. Fenugreek Soil application of inorganic N @ 13kg/ha + Azospirillum @ 1.5 kg/ha + FYM @ 5 t/ha resulted in highest yield
9. Cumin Application of 100% in organic nitrogen + Azospirillum @ 1.5 kg/ha as seed treatment + 5 t FYM /ha resulted
in highest seed (320kg/ha) at Jobner
98 Shodh Chintan

Micro nutrient- Balanced Nutrition

1. Black Pepper Foliar application of Zn (0.25%) twice, once in June and again in August is recommended for increasing the
yield. Basal soil application of 6 kg Zn and 1.0 kg Mo for higher yield and quality of black pepper under deficient
conditions
2. Ginger Soil application of borax @ 5 kg/ha recommended for increased yield in West Bengal
3. Turmeric For Iron deficient soils of Bihar (1.73ppm), foliar application of Ferrous sulphate @ 0.5% at 60 & 90 days after
planting is beneficial for yield enhancement.
4. Coriander Soil application of MnSO4 @ 25 kg/ha and CuSO4 @ 0.50% and soil + foliar application of FeSO4 @ 5 kg/ha
+ 0.125%, MnSO4 @ 12.5 kg/ha and CuSO4 @ 12.5 kg/ha +0.25% gave significantly higher yield. For the
saline soils where there is zinc deficiency (less than 2 ppm), spraying of 0.5% of zinc sulphate (2 spray- 45
and 60 days after sowing) resulted in seed yield of 772.44 kg/ha with BC ratio of 2.10 in coriander.
5. Fennel Application of ZnSO4 (0.50%), FeSO4 (0.25%) + 0.125% and MnSO4 (12.5 kg/ha +0.25%) increases the
yield
6. Crop specific Recommended @ 5g/L water and applied as foliar spray at 60 days after planting and 90 days after planting for
micronutrient mixtures ginger and turmeric; spraying twice in a year at April – May and August – September for black pepper. Yield
for spices (Black increase of 15 to 25% and improvement in quality recorded and realized by farmers in black pepper, ginger and
pepper, Ginger, turmeric.
Turmeric)

Organic Production Technologies – Food Safety

Sl.No. Crop Technologies

1. Black Pepper Mulching the basins of pepper vines with saw dust, coconut husk or dry leaves or polythene sheets reduced
the causality of vines, reduced spike shedding and increased the yield by 30.70%.
2. Turmeric Soil application of FYM @30 t/ha + Vermicompost@ 20 q/ha + Neem oil cake @ 8 q/ha resulted in 68%
increase in yield over control and C: B ratio of 1:3.64. Recommended for Bihar.Mixed cropping with chillies,
colocasia, brinjal, cereals, (maize &ragi) for Andhra Pradesh and K2chillies as border crops in Tamil Nadu are
recommended. Crop rotation: turmeric – maize (Tamil Nadu), turmeric rotated with maize or paddy (Andhra
Pradesh & Orissa), turmeric and radish (Maharashtra). Sequential cropping – turmeric – banana – sugarcane
– turmeric, turmeric – banana – paddy – turmeric (Tamil Nadu).
3. Coriander Application of FYM 50% + vermi compost (50%) resulted in seed yield of 753.25 kg with the B:C ratio of
2.05.Seed pelletizing with IISR PGPR strains either FK-14 [Pseudomonasputida] or FL-18
[Macrobacteriumparaoxydans] or combination of both increases the yield and disease tolerance.
4. Cumin Three years crop rotation i.e., cluster bean-cumin-cluster bean–wheat-cluster bean- mustard
5. Seed Spices An environment friendly, seed coating technology using PGPR FK 14 and FL 18 isolates resulted in increased
yield (10-30%), enhanced seed germination and quality and reduces storage pests of seed spices

Rapid Multiplication of Planting Material – Faster Spread of Improved Varieties

Sl.No. Crop Technologies

1. Turmeric &Ginger Single bud portray method: Rhizome bits of 5-6 g with a bud planted in portray requires 1/4th of planting
material requirement of conventional propagation. It saves 60% cost of seed rhizome.

Integrated Pest and Disease Management – Sustainable Eco-friendly Technologies

Sl.No. Disease Technologies

1. Phytophthora foot rot Application of antagonistic organisms like Trichoderma viride @ 150 g/vine along with 5 kg of FYM to the basin
of black pepper of black pepper vine during June helps in controlling Phytophthora foot rot. Solarized potting mixture fortified
with Trichoderma harzianum(1 g/kg) and VAM (100 cc/kg)of potting mixturewas effective for the management
of Phytophthora infections in the nursery.Application of metalaxyl-mancozeb (2.5 g/l), T. harzianum (50 g/vine)
and neem cake (1 kg) was effective for controlling Phytophthorafoot rot disease in the field.New fungi toxicant
molecule Fenomidone (10%) + Mancozeb (50%) @ 2 l/vine as spray and 3 l/vine as drenching along with
Trichodermaharzianum 50 g with 1 kg of neem cake as soil application during 1st week of June and 3rd of
August reduced leaf infection, yellowing, defoliation and death of vines.Black Pepper grafted on resistant root
stock –Piper colubrinum- an eco friendly way to manage Phytophthora foot rot.
2. Slow decline of pepper Application of carbofuran 3G or phorate 10 G (30 g/vine) plus Bordeaux mixture spraying and copper
oxychloride (0.2%) drenching plus soil application of neem cake @ 2 kg/vine check the infection
 Spices an Option for Enhancing the Farmers’ Income 99

3. Pseudostem rot in small cardamom Chemical control by drenching of Carbendazim @ 2 g/l (5 l/ plant) at monthly intervals from Feb-
May or biological control by combined application of Trichoderma harzianum (50 g with 1 kg neemcake) +
Pseudomonas fluorescens (2 % spray) helps in chcking disease
4. Rhizome rot of ginger Crop residues of mustard and cabbage incorporated in soil (Biofumigation) and rhizome treatment with Metalaxyl
+ Mancozeb (1.25 g/litre) of water for 15-20 minutes helps in controlling soil borne pathogens and is environmentally
safe.
5. Stem gall of coriander Seed treatment with IISR Pseudomonas talc formulation @ 0.40% followed by its foliar sprays @ 0.40% at
40, 60 & 75 days after sowing is found to be effective in control of stem gall of coriander in the susceptible
variety Rajendra Swati
6. Powdery mildew of coriander A cost effective ecofriendly biocontrol method by spraying of neem seed kernel extract (NSKE) @
5% thrice, first spray immediately after the appearance of disease and the subsequent two sprays at 15 days
interval.
7. Wilt of Cumin Integrated management by T. harzianumapplication as seed treatment as well as soil application along with
spraying of topsin (0.07%) or mancozeb (0.3%) and neem oil controls the disease
8. Phytophthora in Trichodermaharzianum can be used successfully to manage Phytophthorain spice crops. Significant reduction
spice crops in disease incidence and increased productivity by 10-15%.

Pest and Disease Management – Chemical Control

Sl.No. Disease Technologies

1. Phytophthora foot rot Spraying Bordeaux mixture (1.0%) and drenching copper oxychloride (0.2%) twice during June &Septembe
of black pepper checks the disease
2. Black berry (Pollu) Spray Bordeaux mixture (1.0%) or captofol (1%) once before flowering starts (July) and at berries formation
disease of pepper stage (August). A combination spray of quinalphos 0.1% and zineb 0.2% once in June and again in September
to control pollu fungus and pollu beetle.
3. Anthracnose of black A combination of fungicides Carbendazim (0.1%) and mancozeb 0.1%. Carbendazim 2 g/l followed by SAAF
pepper 2g/l (Carbendazim + Mancozeb) controls the diseases
4. Scale insects of Black Two sprays of monocrotophos (0.05%) or dimethoate (0.05%) or quinalphos (0.05%) or fish oil and neem oil
pepper at 15 days interval after harvest of berries.
5. Rhizome rot of small Spray and drench with Bordeaux mixture 1% or copper oxychloride 0.2% before onset of monsoon (May/
cardamom June) and after the end of monsoon (August) controls the diseases
6. Rhizome rot of ginger Seed treatment with mancozeb (Indofil M-45 - 0.25%) + carbendazim (0.1%) for 60 minutes; dry under shade
for 24 hours before sowing/storage. Dip seed rhizomes in copper oxychloride (blitox-50 - 0.3%) before storage
controls disease
7. Bacterial wilt of ginger Treatment of seed rhizomes with streptocyclin 200 ppm for 30 min. and shade dried before planting. Beds
should be drenched with Bordeaux mixture 1% or copper oxychloride 0.2%.
8. Shoot borer of ginger Spray dimethoate (0.1%) or quinalphos (0.1%) at bimonthly intervals or malathion (0.1%) or monocrotophos
(0.075%) during July– October at monthly intervals.
9. Leaf blotch of turmeric Spray 1% Bordeaux mixture or copper oxychloride or carbendazim (0.1%) or mancozeb (2.5 g/l) at 500 lit/
ha or captan (0.2 ml) at monthly interval. Treat seed rhizome with carbendazim, mancozeb and carbendazim
(0.2%) for 60 minutes and shade dry before planting.
10. Rhizome rot and wilt Treat seed rhizome with mancozeb (0.25%) or carbendazim (1.0%) for 30 minutes prior to storage and at the
of turmeric time planting. Drenching of infected plants/ beds with copper oxychloride (0.3%) or mancozeb (0.3%) or 1%
Bordeaux mixture controls the diseases
11. Shoot borer of turmeric Spray malathion (0.1%) or monocrotophos (0.075%) or dimethoate or quinalphos during July to October at
monthly interval
12. Powdery mildew of Two sprays of 250 litres with Karathane 48EC/Dinocap/ Carbendazim (0.01%) at disease initiation and 10
coriander days after with carbendazim (0.1%) or Two spray of wettablesulphur (@ 2.5 g/lits.), one at the time of flower
initiation and seed 15 days later or (3) dusting of sulphur @ 25 kg/ha thrice controls the disease

View publication stats