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SPICEINDIA
A JOURNAL DEVOTEDTO THE PROMOTION OFINDIAN SPICE INDUSTRY
IN SEPTEMBER ISSUE
SPICES BOARDMinistry of Commerce & Industry
Government of IndiaSugandha Bhavan
P.B. No. 2277Palarivattom P.O.Cochin - 682 025
No. 9Vol. XXI SEPTEMBER-2008
Chairman : V.J. Kurian I.A.S.Chief Editor : Dr. P.S. Sreekantan Thampi
Deputy Director (Publicity)Editor : S. PalanichamyPublisher : V.K. Krishnan Nair
(Secretary)
Editorial Advisory CommitteeS. Kannan
Director (Marketing)Dr. J. Thomas
Director (Research)R. CHANDRASEKHAR
Director (Development)SPICE INDIA
PUBLISHED SIMULTANEOUSLY INENGLISH, MALAYALAM, TAMIL, KANNADA
TELUGU, HINDI AND NEPALI
1 year - Rs. 50/-5 years - Rs. 200/-
SUBSCRIPTION RATES
Subscription may be sent either by M.O. orBank Draft drawn in favour of
the Secretary, Spices Board, Cochin
The views expressed by the contributors are notnecessarily those of the Spices Board
Tel : 0484-2333610-616, 2347965Fax : 0484-2331429-2334429E-mail : [email protected] : www.indianspices.com
Printed at :Niseema Printers & Publishers, Kochi-18
Tel: 0484-2403760
SPICES PARKS BECOME FUNCTIONAL SOON 4
SPICE PARKS SIGNALINGPROCESSING REVOLUTION 6
FENNEL - Spice of the Angels 9
ICRI news 12
ECONOMIC ANALYSIS OF SAFFRON UNDERRAINFED CONDITIONS OF KASHMIR
Dr. S. A Shah 13
BLACK PEPPER IN GUYANAB. Sasikumar 17
PERFORMANCE OF CORIANDER GENOTYPES(CORIANDRUM SATIVUM LINN.)IN RAINFED VERTISOLS
C. Sarada and Giridhar Kalidasu 18
Discoveries Beyond the Beaches ofSRI LANKA
Hugh & Colleen Gantzer 21
CHILLI - THE RED STAR OF INDIAN SPICESY. Saideswara Rao andRai P Joseph 25
PEST PROBLEM AND THEIRECO-FRIENDLY MANAGEMENTTECHNIQUES IN CARDAMOM(ELETTARIA CARDAMOMUM (L.) MATON)
Dr. D. Kumaresan 28
Know the spice - MARJORAMK.A. JOSEKUTTY 35
CALENDAR OF OPERATIONS FORIMPORTANT SPICES-OCTOBER 2008 39
SPICES STATISTICS-AUGUST 2008 45
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SPICES PARKS BECOMEFUNCTIONAL SOON
The Spices Parks being setup by the Spices Board atGuntur in Andhra
Pradesh and at Sivaganga inTamil Nadu are scheduled to befully functional before the next-year end. Dr. Y.S.RajasekharaReddy, Chief Minister ofAndhra Pradesh laid thefoundation stone for the GunturSpices Park at Edlapadu on 21stAugust 2008. The foundationstone for the Sivaganga SpicesPark was laid by ShriP.Chidambaram, Union
Finance Minister at Kottagudion 23rd August 2008.
The Guntur Spices Park,largest of all others plannedacross the country, is set up inan area of 124.78 acres of landin Mydavolu andVankayalapadu villages inGuntur District, alienated to theSpices Board by theGovernment of AndhraPradesh. The Sivaganga SpicesPark is being set up in 74 acresof land in Kottagudi village inSivaganga district, alienated to
the Spices Board by the TamilNadu Government. Shri JairamRamesh, Union Minister ofState for Commerce & Powerwas present at both theprogrammes.
The Spices Park is primarilyintended to be regional-crop-specific. It integrates export-oriented production, processingand export promotion of qualityspices and also seeks toempower the spice farmers withbetter price realization for theirproduce. The land in the Park
Hon'ble Andhra Pradesh Chief Minister, Dr. Y.S. Rajasekhara Reddy delivering his speech after laying thefoundation stone for the Spice Park in Guntur in Andhra Pradesh. To his right is seen Hon'ble UnionMinister of State for Commerce and Power, Shri Jairam Ramesh.
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will be leased to the exporterswho are registered with theSpices Board to set up valueadded processing andexporting units. The proximitywith the establishment of unitsin the Spices Park enables theprocessors and exporters toforge a closer and lastingrelationship with the nearbyspice growers, go in for contractfarming and continuouslyprocure fresh raw materials.
Farmers themselves canavail of the commoninfrastructure facility forcleaning/processing and alsoset up their own processingunits in the Park. The Spices
Board will create commoninfrastructural facilities ofcleaning, grading, processing,packing, steam sterilization,warehousing, banking, customsclearance, forward marketterminal, pre-shipmentinspection, etc., in the SpicesParks. All the units in the Parkwill be certified ISO/HACCP/GMP having internationalacceptance.
The Guntur Park wouldmainly focus on Chillies,Tomato chilli and Turmeric.Andhra Pradesh is the largestproducer of chilli in the countrywith a share of 35 percent inarea and over 45 percent in
production. Guntur is the veryheart of India's chilli industrycontributing more than 35percent to the area under chillicrop in India. During 2007-08,the chilli export from Indiareached a record level of 2.09lakh tonnes valued at Rs.1097.50 crore, which accountsfor 40 percent of the total spicesexported from the country and23 percent in value terms.Andhra Pradesh alsocontributes 58 percent to theturmeric production in thecountry. The Board isconsidering installation ofRadio frequency heating anddrying techniques too in theGuntur Park, which would
Hon'ble Union Finance Minister, Mr. P. Chidambaram with Hon'ble Union Minister of State for Commerceand Power, Shri Jairam Ramesh, Hon'ble Minister of Tamil Nadu, Mr K.R. . Periakaruppan with Chairmanof the Spices Board, Mr VJ Kurian at the foundation stone laying function for the Spice Park in Sivaganga.
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benefit a lot of small andmedium chilli farmers.
There has beenoverwhelming response to theExpression of Interest invited bythe Spices Board from theentrepreneurs to set up theirspice processing and value-addition units in the GunturPark.
The Sivaganga Park isdedicated to coriander,tamarind, Mundu variety ofchilli, Erode-Salem variety ofturmeric and medicinal plants.Madras Curry Powder is apopular generic brand name inthe international market. TamilNadu contributes to 27 percentof the total exports of spicesthrough Chennai and Tuticorin
ports. The State is the largestproducer of clove and Tamarindas well in the country.
Besides 20 local spicesexporters, three leadingoverseas manufacturers of spiceproducts from Sri Lanka,Malaysia and South Africa havealso expressed their willingnessto set up their processing unitsin the Sivaganga Spices Park.The representatives of thesecompanies participated in thefoundation stone layingceremony at Sivaganga and haddetailed discussion with theUnion Finance Minister aboutthe possibility of establishingtheir units and the ForeignDirect Investment.
In addition to the Spices
SPICE PARKS SIGNALINGPROCESSING REVOLUTION
Parks in these two States, theSpices Board is also establishingthe Spices Quality EvaluationLaboratories at Guntur andChennai, which will beoperational in less than oneyear. The Garlic and Greenchilli-focused Spices Park atChhindwara in MadhyaPradesh coming up in 9 acres ofland, for which the foundation-stone was laid in August lastyear by Shri Kamal Nath, UnionCommerce & IndustriesMinister will be commissionednext month. The productionand exports of quality spicesfrom the country are expectedto receive a major boost with theestablishment of a series ofSpices Parks and QualityLaboratories.
The Indian spice industry isembarking upon a majorprocessing revolution to beef upthe exports of value addedspices to fetch higher unit valuerealization from exports. Thechain of six spice parks whichthe Spices Board is going to setup six different states is the firstfirm step in direction.
The objective is to improvethe processing capabilities andupgrade quality levels in almostall the range of products.Besides offering individual slots
for serious processing houses,the Board is giving space forindividual and groups offarmers to take to modernmeans of processing and valueaddition. The whole processbrings in sharp rise in qualitylevels and will help the farmersto bargain for their qualityproducts to secure rise in pricerealizations.
The increased pressure bymajor spice consumingcountries in Europe and the USare demanding more of quality
compliance by producingcountries like India . The recenttrends among the consumers toselect safe quality food hasimposed one more preconditionthat only those suppliers whocan meet the aspirations of theconsumers can stay in theprocessing and export field.
The Indian spice industry isin the threshold of meetingthese emerging challenges.Though the Indian export ofspices has crossed the US $ Ibillion mark in 2007-08, setting
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a new record in business, thefuture is overcast with lots ofchallenges and uncertaintiesrelating to definitions of qualitylevels. The Indian share inworld spice market has gone upto 47 per cent in quantity and40 per cent in value. It is alsoimportant to note that majorcompeting countries like Chinahas imposed ban on theirexports of certain spices forwant of required guarantees onquality parameters.
The dominance of bulkspices in the Indian exportbasket of spices is giving wayto value added spices. The shareof value added spice productsin exports is on the increasesignaling the fact that itsdemand is on the rise. SpiceOils and oleoresins, curry pastesand powders and mint productsare the major value added itemsfrom spices. A total of 39,200tonnes of these products wereexported during 2007-08bringing in foreign exchangerevenue to the tune of Rs1954.50 crores. This issubstantially higher than thefigures of 2006-07 when theexports of these productssegments were 32000 tonnesvalued at Rs 1698.67 crore. Thetrend is that the exports of valueadded spices are gainingground year after year.
The imperative need of theindustry is to upgrade thequality and processing levels.
Many processing export housesincluding the Multinationalhouses in the country are nowcontinuously upgrading theirproduction lines meeting theexpectations of internationalbuyers. However for those ofthe individual exporters whocannot find the capital to investin the new processingtechnologies the concept ofSpice Parks is a bountifulopportunity.
Many international buyinghouses are also in the process ofseeking entry in the Spice Parksin the country. The attraction forsuch a desire is that these parkswill be more or specializing inthe production and processingof locally specific spices andvarieties. The Spices Parks willbe using the state of the arttechnology based processingfacilities in its six major SpiceParks in the country.
The Spices Park in Gunturin Andhra Pradesh will befocusing on chillies andturmeric. Guntur and theneighboring districts in APgrow the varieties that aresought after in the internationalmarket for its genericexclusiveness. This will helpthe investor in this Park tosource their requirement on acompetitive rate. Besides theParks offer the chances of directinterface with growers andquite often backward linkageswill be effectively considered.
The Spices Park inChindwara in Madhya Pradeshwill generate goodopportunities for dehydrationof garlic and extraction of greenchillies. The Park in Jhalrapatanvillage in Jhalawar in Rajasthanand the Park in Brahmanvadavillage in Mehsana district ofRajasthan bring to focus theimmense potentials in seedspices.
The globally famed Byadagichilli famous for its red colourrichness will get a betterexposure when the Park inByadagi in Karnataka becomesa reality. The Spice Park inKerala, the home for cardamom,pepper, cloves, nutmeg, maceand cinnamon will open up vastopenings in processing not onlyfor processors but also forfarmers.
The Board has alreadyinvited expression of interestsfrom processors and exportersto set up facilities in the Parkespecially for chillies andturmeric. All the Units in thepark will be certified ISO/HACCP/GMP havinginternational acceptance.
The park will have facilitiesfor warehousing. Cleaning,drying, grading, sorting andpackaging, pulverizing,blending, facilities forextraction, sterilization,analytical and preshipmentinspection facilities and
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container opportunities. Inaddition the Board will alsoprovide a world-class analyticallaboratory to undertakeanalytical services and also toimpart training on both pre andpost harvest operations inspices to all sections of the trade.
Research and Developmentfacilities are also envisaged forspices and spices productswithin the Park. The ResearchStation in the Park willundertake research on highyielding and disease resistantvarieties which will benefitspice farmers.
Exports of Spices and spicesproducts from India
Spices exports have reacheda major milestone by crossingone billion US dollar mark in2007-08. The exports havereached a new peak in volumeas well. During the year 2007-08, a total of 4, 44,250 tonnes ofspices and spices productsvalued at Rs 4435.50 crores (US$ 1101.80 million) was exportedfrom the country as against 3,73,750 tonnes valued at Rs3575.75 crores (US $ 792.5million) in the previous year.
India commands aformidable position in the
World Spice Trade with over 45percent share in Volume andover 40 percent in Value.World trade in spices isestimated to be around 800,000tonnes valued at US $ 2000million.
India can now boast as themonopoly supplier of spice oilsand oleoresins the world over.In the case of curry powders,spice powders, spice mixturesand spices in consumer packs,India is in a formidable position.The consistent effort of theBoard during the last onedecade has improved the shareof the value added products inthe export basket to 60%.
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FENNEL
Raj Pal Meena *, Sumer Singh** and R. P. Meena**** Scientist, DWR, Regional Station, Katrain, KulluñValley
(Himachal Pradesh) -175129** Scientist, National Research Centre on Seed Spices, Ajmer
*** Programme Coordinator, KVK, Rajasmand
India is the world’s largestproducer, consumer and exporterof the spices and among all spices
fennel (Foeniculum vulgare) is one of themost important spice. Fennel generallyknown as saunf belonging to Apiaceaefamily. Fennel is a stout, aromatic,annual herb (biennial with potency ofregeneration). The volatile oil is usedfor manufacturing cordials and entersinto the composition of fennel water,which is commonly given to infants as
medicine. The fennel fruits areused as stimulant incarminative and in cure of colicpains. Essential oil of fennelprevents development ofchronic liver damage hence it isvery useful for controllingdisease of chest, spleen, kidneyand aid to longevity. The seedsare used as a flavouring agentin many herbal medicines, andto help disperse flatulence. The
Spice of the Angels
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seeds, and roots, also help toopen obstructions of the liver,spleen & gall bladder, and toease painful swellings, inaddition to helping with yellowjaundice. The essential oil is alsoused for scenting soaps andflavouring materials for cakes,liquor, sauces, pastries,confectionary, bread roll andmeat dishes. In India fennelseeds are also used formastication and chewing aloneor with beetle leaves.
As a herb, fennel leaves areused in French and Italiancuisine’s in sauces for fish andin mayonnaise. In Italy fennel isalso used to season pork roastsand spicy sausages, especiallythe Florentine salamifinocchiona. It is traditionally
considered one of the best herbsfor fish dishes. In Italy, there isalso small-scale usage of fennelpollen as an expensive andrather extravagant spice alsoknown as “Spice of the Angels”.
Fennel pollen is alsoproduced in California as asmall-scale exotic crop.
In India fennel is mainlycultivated in Gujarat, Rajasthan,Uttar Pradesh, Karnataka,Andhra Pradesh, Punjab,Haryana and Madhya Pradesh.Gujarat ranks first in area andproduction contributing morethan 90 per cent of total fennelproduction of the country. InIndia, fennel fruits are classifiedfor trade purposes according totheir place of origin. Some of the
well known types are Bombay,Bihar, and UP fennels. Seedsfrom Lucknow are consideredto be best and are priced higherthan those from other areas.
Fennel requires cool anddry climate for its cultivation.Dry and moderately coolweather conditions during seedformation increase seed yield aswell as quality of the produce.Except sandy soil, fennel cansuccessfully be cultivated in alltypes of soils having sufficientamount of organic matter. Blackcotton soil and loamy soilcontaining lime with properdrainage are better suited for itscultivation.
Traditionally the nutrientrequirement of fennel is beingmet out by the application ofchemical fertilizers. Theexperience of many researchersworking in India as well asabroad shown that excessiveand imbalance use of chemicalfertilizers and pesticides forlong time have resulteddegradation and deteriorationof soil’s physical, chemical andbiological properties as well ashealth of environment which isnot conducive for sustainablecrop production for a longerperiod. To overcome thisproblem increase in use oforganic sources of nutrition isneeded. Moreover the demandof seed spices all over the world
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is increasing which is animportant source of earningforeign exchange becausewhole world is looking towardsthe India for supply of qualityseed spice free fromcontamination of toxic residues.From this point of view nutrientmanagement of fennel byorganic sources like farm yardmanure, sheep manure,vermicompost, biofertilizers etcis important. Integration of lowlevels of chemical fertilizers asstarter dose with organicsources of nutrients is the beststrategy to realize the maximumyield of the fennel. Thebiofertilizer inoculationsrespond positively with allsources of nutrients. However,the application of sheep manure@ 10 tonnes per hectare withbiofertilizer exhibited highestyield followed by theapplication of vermicompost @four tonnes per hectare withbiofertilizers. It was revealed inan experiment at NationalResearch Centre on Seed Spicesby Meena et al, 2007. Applicationof farm yard manure and
vermicompost made significantimprovement in physical,chemical and biologicalproperties of the soil which inturn enhance availability anduptake of macro and micronutrients resulting better yieldof the crop. Healthy seedlingsare the primary need to harvestthe good yield. Therefore, in thenursery farm yard manureapplication is must @ 400 – 500kg of FYM / 150 – 200 squaremeter nursery area. Besidesnutrient management goodcultural operations are equallyimportant to harvest a good andhealthy yield. From this point ofview the field must be ploughedand kept open during summermonths. This will help forcontrolling the pest, diseasesand weeds as for the export ofspices which is free from toxicresidues natural suppression ofdisease and pest by culturaloperations are very important.The cultural operations are alsohelpful in insitu waterconservation.
The content of essential oilsvaries strongly (0.6 to 6 per
cent); fruits in the center of anumbel are generally greater,greener and stronger infragrance.
Time of harvest and climateare also important. Harvest thephysiologically maturedumbels and dry under shade.As the umbles do not mature atthe same time so plucking ofumbles is done when seeds arefully developed but still green.Longer exposure to sun changesthe colour and luster of seeds,reducing their quality.Commercial samples varyconsiderably in quality,depending upon the variety orrace to which they belong andthe care bestowed in harvestingand storing the fruits.
References
Meena, S. S., Mehta, R. S.,Singh, R. K. and Vashistha, B.B. (2007). Influence of sheepmanure, vermicompost andbiofertilizers on growth andyield of fennel (Foeniculumvulgare Mill). InternationalJournal of Tropical Agriculture. 25(4).
The Composition of Fennel Seed
Moisture Protein Fat Crude Fiber Carbohydrate Total Ash6.30 % 9.5 % 10.0 % 18.5 % 42.3 % 13.4 %Calcium Phosphorus Iron Sodium Potassium Vitamin B11.3 % 0.48 % 0.01 % 0.09 % 1.7 % 9.41 mg/100gVitamin B2 Niacin Vitamin C Vitamin A Calorific Value0.36mg/100g 6.0 mg/100 g 12.0 mg/100g 1040 IU/100g 370 Calories / 100g
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ICRI news Scientist –Farmer Interface on“Management of Cardamom whitefly”
Dr. S. VaradarasanHOD (Entomology)A few cardamom farmers encountered whitefly in the
summer of 2008 and had a difficult time in managingthe pest. ICRI could visit a few gardens and suggestecofriendly remedial measures. In addition, ICRI hasorganized an interface with farmers, field officers andScientists at ICRI Myladumpara on 17-07-2008, toempower the farmers the knowledge to tackle whiteflyproblems in cardamom plantations.About 62 participants attended thediscussion and were shown themethodology to identify the livenymphs and adults of whitefly, and thenatural enemies of the pest. It was alsoshown to the participants (a) how thenymphs (larvae) and adults (fly) causeyellowing of leaves by sucking theplant sap and (b) the infestation ofnatural enemies such as parasite(Encarsia) and entomopathogenic fungi(Aschersonia and Verticillium) onnymphs. It was emphasized thatwhitefly is only a minor pest and itsoccurrence as a major pest in a fewplantations is due to the improper useof insecticides. With excess use ofinsecticide, all natural enemies arekilled and hence whiteflies multiplyuncontrolled. In ICRI farm, at Myladumpara whereIntegrated Pest Management (IPM) is practiced,whitefly was never been a problem. Majority of the
participating farmers conceeded that whitefly is onlyan invited problem and the pest can easily be managedwith Yellow Sticky Trap (YST).With slides and photos,the method of YST installation was explained to
participants.
The Scientist of ICRIemphasized the following points:
1. Adopt IPM to avoidwhitefly.
2. If whitefly becomes majorpest, the first line of managementis to avoid use of chemicalinsecticides to control whitefly.
3. Identify the live nymphs oradult of whitefly in the field.
4. Install Yellow Sticky Trap(YST) to control adult whitefly(Eco-friendly method ofmanagement).
5. Spray suspension of neemoil (300-500ml) + soap solution(300-500ml) on the lower surface
of the leaves only if live nymphs are seen;otherwise YST is a safer method of whiteflymanagement.
Whitefly adult trapped in YST
Scientists participating in the seminar on whitefly Participants during the seminar on Whitefly
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ECONOMICANALYSIS OF
SAFFRONUNDER
RAINFEDCONDITIONSOF KASHMIR
Dr. S. A ShahDepartment of Geography &
Regional DevelopementUniversity of Kashmir,
SrinagarE.mail:[email protected]
The king of spices, goldencondiment viz, saffronconsists of the dried
stigmas and tops of the stylesfrom the flowers of a memberof the Iris family. CrocusSativus, known as kong toKashmiri, Kesar in Hindi,Keshara in Sanskrit. Jafran inBengali, Keshar in Gujrati,Kesare in Marathi, Kunkumakerari in Karnataka, saffron inEnglish, Azafran in Spanish,Azafaran in Arabic, Safran inGerman and French, Saffroon in
Dutch, Shafran in Rus-sian,Safuran in Japanese, Zafferanoin Italian, and Fan - Hung - Huain Chinese. Saffron is theslender, dried reddish - brown,flattened stigma of cultivatedform of Crocus Sativus.
Saffron is highly prized asone of the best natural foodflavouring and colouringsubstance having generalpanacea properties. In Kashmir,it is the legendary crop of thewell drained plateau ofPampore; where it is being
grown since ancient times. Therecorded account of saffroncultivation in Kashmir dates to550 A.D., nearly four centuriesearlier than its recordedcultivation in Spain around 961A.D.
Commercial saffron, thedried brilliant orange red ordeep red stigmas, is a naturalcolouring and flavouringmaterial used nowadays chieflyas food additive in culinary,bakery and confectionary. Itimparts a pleasing flavour and
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ye1low colour to the dishes anddelicacies. In India, it is highlyesteemed in religious rites andworships, besides being one ofthe chief ingredients of manyAyurvedic and Unanimedicines. Its chief medicinalproperties are attributed to itshaving antispasmodic,antihysteric, stomachic,expectorant, stimulant andaphrodisiac properties.
Saffron thrives well in sub-temperate climate at an altituderanging from 1500 to 2400meters above sea level. Sunnydays during flowering arefavourable for good yield. Ingeneral, localities which receive30 to 40 cms. Of rainfall and arecovered with snow duringwinter, are suitable forcommercial cultivation. Springrains are favourable forpromoting production of newcorms while a second spell ofrains at the end of summer or atthe beginning of autumnencourages profuse flowering.
It requires a well drainedloamy soil. A medium light soilwith neutral to slightly alkalinereaction is suited for itscultivation. In water-loggedsoils, corms rot and thus properdrainage system is an importantrequirement for this crop.Saffron plant is a smallperennial herb with globularcorms which range 0.2 cm to 5cms. in diameter. Propagationof the plant is through corms.
The plant remains in deepdormancy from mid-June toAugust. The mother corms-reproduce annually- and giverise two to six new corm lets andremain attached to the mothercorm till dormancy periodstarts. It pro- vides food to thenew developing corms and indoing so wither, shrink andfinally die. Land preparationstarts in March-April. The fieldis ploughed four to five times toa depth of 30.35 cms.
Last ploughing is done inMay. Fifteen to twenty tonnesof farm yard manure (FYM) perhectare are incorporated intothe soil and then fields areleveled. Furrows are opened 8-10 cms. Deep and corms areplanted in the furrows at 8-10cms apart with row to rowdistance between 15-20 cms.The field is divided into (2x8meters) strips with 20 cm. deepinter-drainage channels. This isefficient and less expensivemethod recommended by‘SKUAST’. It requires about 40quintals of well developedcorms to plant a hectare. Beforeplanting of corms aprophylactic treatment withfive per cent copper sulphatesolution is given. Two hoeingsare most essential, one in themonth of June and anotherbefore flowering commences.Higher yields are obtained byapplying 20 kgs. N, 80 kgs.P2O5 and 30 kgs. K2O/ha. In
equal split does, one at the timeof planting or before finalhoeing i.e., first week ofSeptember and second afterflowering is over i.e., third weekof November. The floweringseason is confined to aboutthree weeks from mid ofOctober to first week ofNovember. Alternate picking ispreferred over four daysinterval picking. The picking offlowers is usually done in theearly hours of morning.
From picked flowers,stigmas along with style areisolated immediately. About1, 50,000 flowers are required toproduce a kilogram of goodquality dried saffron. Thedrying of fresh saffron is carriedafter the carpels are detachedfrom the rest of flower, air-driedto moisture content of 8-10 percent, and stored in moistureproof containers.
Table: 1Year Area Production Yield
(Hectare) (00kg) (Kg/Hectare)
1996 5707 155.06 2.641997 5361 171.94 3.241998 4161 130.24 3.131999 4042 77.60 1.922000 2831 35.67 1.2682001 2758 3.03 0.1092002 2758 3.03 0.1092002 2880 65.23 2.2652003 2742 51.54 1.882004 3063 48.17 1.5722005 2989 88.52 2.961Source: - Agricultural FinanceCommission, J&K.Economics of saffron
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Table 2:a. Summery of Economic Analysis of Saffron per hectare under Rain fedconditions of Kashmir (2000-01 to 2006-07)
Year Expenditure Cost of seed Saffron Market Gross Net Incomecorms yield price Income Rs./ha.
Rs./100kg Kg/ha) Rs./kg (Rs./Kg)
1st year 2,18,000 5000 0.5 40,000 20,000 -198000,002nd year 20,000/- - 1.0 42,000 42,000 22,0003rd year 21,000 - 1.5 43,000 64,500 43,5004th year 21500 - 2.1 43,500 91350 698505th year 32,500 - 2.5 90,000 2,25000 192,5006th year 35,000 - 3.0 90,000 2,72,000 2,37,0007th year 40,000 9,000 - - 7,20,000 6,80.000
b. Detailed year-wise Expenditure/ Returns
1st year Amount (in Rs.)
1. Cost of 40,000kg. of seed corm at Rs. 45,000 /100kg. …………………….. 2,00,000/-
2. Cleaning of seed corns before planting ……………………. 3,000/-
3. Land preparation, layout and planting ……………………. 10,000/-
4. Cost of manures and fertilizers and its application …………………….. 5,000/-
Total 2,18,000/-
5. Returns(cost of special grade of saffron atRs. 40.00/gm for 500 grams …………………….. 20,000/-
2nd year
1. Cost of ………………..hoeing , inter culture operation …………………… 15,000/-
2. Cost of manures and fertilizers and its application …………………… 5,000/-
3. Total 20,000/-
4. Returns(cost of special grade of saffron atRs. 42.00/gm for 1000 grams ……………………. 42,000
3rd year Amount (in Rs.)
1. Cost of inter-cultural operations (Labour) ……………………. 16,000/-
2. Cost of manures and fertilizers and its applications …………………….. 5,000/-
3. Total 21,000/-
4. Returns(cost of special grade of saffron atRs. 43.00/gm for 1500 grams ……………………. 64,500/-
4th year
1. Cost of inter-culture operation(Labour) ……………………. 16,500/-
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Saffron cultivation involvesa huge initial investment. Theeconomic analysis has beenworked out at Chandhara-Pampore Kerawa from 2000-01to 06-07 considering six yearcrop cycles under rain fedconditions of Kashmir valley bycost benefit analysis.
References
1. Anon, 1952, “Spanish saffron”,Ceylon Tr. J., 17 (4),153.
2. “Encyolopaedia Britannica”,19,812
3. Madan, C. L., Kapur et. al.,1996, “Saffron”. Econ Bot., 20(4) 377-85.
4. Schweisheimer, W. 1952, TheSaffron Story, Coff. Tea Ind.,75 (3) 59-60.
5. Small , J. 1942, “Saffron”,Food 11, (134), 3.5-308
6. Srivastava, R. P. 1964, Saffronfinds a New Home in U.P.
2. Cost of manures and fertilizers and its applications …………………….. 5000/-
3. Total 21,500/-
4. Returns(cost of special grade of saffron atRs. 43.00/gm for 2100 grams ……………………. 91,350/-
5th year
1. Cost of inter-culture operation(Labour) ……………………. 25,000/-
2. Cost of manures and fertilizers and its applications …………………….. 7500/-
3. Total 32,500/-
4. Returns(cost of special grade of saffron atRs. 90.00/gm for 2500 grams ……………………. 225,000/-
6th year
1. Cost of inter-culture operation(Labour) ……………………. 27,000/-
2. Cost of manures and fertilizers and its applications …………………….. 8,000/-
3. Total 35,000/-
4. Returns(cost of special grade of saffron atRs. 90.00/gm for 3000 grams ……………………. 272,000/-
7th year
1. Cost of uprooting of corms with help of local ‘zoon’ ……………………. 30,000/-
2. Returns(cost of 80,000kg of seed corns ofvarying size at Rs. 9,000/ 00kg) ……………………. 720,000/-
1. Overall expenditure ( 1st to 7th year) ……………………. 3,88,000/-
2. Overall gross income( 1st to 7th year) ……………………. 14,34,850/-
3. Net income ( 6 years crop cycle) ……………………. 10,46,850/-
4. Average income per year ……………………. 1,49,550/-
Indian Farming., 13 (10) 20-22.
7. Paton, J.B. 1955, Notes fromwisley, Jour, Roy. Hort soe. 80(3): 107-110.
8. Clair, Cohin. Of Herbs &Spices, Abelard Schuman,London, New York.
9. Ibid
1. Kumar, P., 1990, SaffronStory Indian Spices, 27 (1) : 5-11.
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B.Sasikumar,ITEC Expert(Spices Technology),
National Agricultural ResearchInstitute,
Mon Repos,GeorgetownGuyana.Email:[email protected]
Guyana, one of the lessdeveloped nations inthe Caribbean region,
with about eight lakhs people ,isblessed with fertile land andplenty of water.
Though rice and sugarcaneare the major crops of thecountry, many horticulturalcrops are also grown by thefarmers. Among thehorticulture crops, theimportant spices are blackpepper ,nutmeg, ginger andturmeric. (Turmeric is known as‘dye’ in Guyana). Spicecultivation is yet to gainmomentum in the country,though few black pepper vinesare maintained by some of thefarmers, probably introducedfrom Barzil long ago.
For administrativepurposes, the country is dividedinto 10 regions, comprising ofhinterlands and coastal regions.Black pepper vines are there inthe regions1,2,3,6,7 and 10.
Guyana is having manyrivers. Essekubo is major riverin the region 2. And there areabout 350 islands in this river.Farmers live in the islands.Farm holdings vary from 5-10acres and many of the farmersare People of Indian Origin.Black pepper is grown as ahomestead vine along with
citrus, coffee, carambola,avocado, West Indian cherry,mango, coconut, pineapple,tapioca, ginger, cucurbits,vegetables etc.
A typical homestead hasmost of these crops plus poultryincluding ducks. Black pepperis found trailed on coffee,carambola etc in the backyards.
The soils are clayey anddrainage is poor. No fertilizer isapplied to the crops in thebackyard. Thick weed cover isa characteristic of Guyana’sland.
Black pepper is propagatedfrom runner shoots, directly. Nonursery practices are followedby the farmers. Some farmersrestrict the growth of the vineto three-four feet height ,othersallow the vine to trailuninterrupted on the standards.No shade regulation isfollowed. Spikes are producedfrom the third year onwards.
Mr. Raymond Abdul Karimof Upper Pomeroon river,region 2, is typical farmer whogrows black peeper in thebackyard. He has ten vinestrialed on coffee. His neighbour,Mr.Rayandot Lalulis(accessableby boats)too has black pepperon coffee.
They harvest the spikes atfull maturity or at half maturity.
In a year two harvests arepossible,during June-July andJanuary-February. Threshing isdone by hands. Usually dryingis done under sun for about 10days. Blanching is known tosome farmers .Mr.Lalulis toldthat after drying the pepper inthe sun, he roasts them for 10-15 minutes and grind the berriesMr.Lalulis gets about 1.5 kg dryberries from a 12 years old vine.
Most of the farmers use theproduce for householdpurposes as spice. Now there isno organized market for theproduce, though the countryimports about 20 tonnes of blackpepper at present.
No much varietal variationis observed among the vines.The vines observed arecharacterized by long(12-14cm)long spikes, with goodsetting, bold berries, bigobovate leaves with acuminatetips and purple shoot tips. Thevines resemble the popularIndian cultivar ‘Karimunda’except for the spike features andleaf size. For leaf shape, spikingintensity, berry size, leaf baseand shoot feature(slender),thereis some similarity with‘Karimunda’ .Bulk density andpungency are very good.
The vines are free fromdisease and pests .Foot rot orother diseases are not yet known.
BLACK PEPPERIN GUYANA
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PERFORMANCE OF CORIANDERGENOTYPES (CORIANDRUM SATIVUM
LINN.) IN RAINFED VERTISOLSC. Sarada and Giridhar Kalidasu
Acharya NG Ranga Agricultural University,Regional Agricultural Research Station,
Lam, Guntur-522 034.
ABSTRACT
In Andhra PradeshCoriander is grown nearly in58,000 hectares in black soilsunder rainfed conditions.Andhra Pradesh occupies thirdplace in area and production inIndia. A study was undertakento evaluate the performance ofpromising coriander genotypesselected from locally availableland races. Eleven genotypeswere evaluated in RandomizedBlock Design with threereplications for three years from2002 to 2005. Significantdifferences were observed in allthe yield attributing charactersas well as yield among thegenotypes evaluated. Amongthe genotypes evaluated, LCC-216 recorded maximum yield(863.2 kg/ha) followed by LCC-212 (836.1 kg/ha) which are onpar with each other andsignificantly superior to check
Sadhana (624.8 kg/ha). Theincrease in yield may be due tothe higher plant growthindicated by higher plantheight, more number ofprimary and secondarybranches, and higher number ofumbels per plant, umbellets perumbel and number of mericarpsper umbel.
KEYWORDS: Coriander
INTRODUCTION
Coriander is traditionallygrown in vertisols of AndhraPradesh under residual soilmoisture in rabi season. Thiscrop is grown in fifty eightthousand hectares in AndhraPradesh with an averageproductivity of 700 kg/ha(during 2002-03). The crop isgrown in Kurnool, Kadapa,Anantapur, Prakasam, Medak,Adilabad, Nalgonda, Warangaland Guntur districts in large
scale. Though the crop is widelygrown in Andhra Pradesh, itscultivation is limited to vertisolsof the aforementioned districts.The crop is sown in rabi withthe subsequent to the on set ofNorth East Monsoon in thesecond fortnight of October orin the first fortnight ofNovember. As the soil moistureand dew fall is sufficient forplant growth for about eightydays to one hundred days,farmers grow early or mediumduration coriander varietiesonly to avoid terminal moisturestress to the crop. The cropheavily suffers in case of anyfluctuations in the weatherduring the crop growth periodlike heavy rains or prolongeddry spell or rapid depletion ofsoil moisture towards end of thecrop growth. Need for evolvingvarieties which comes tomaturity within 90 to 100 dayswith high yielding capacity is
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vital for improving theproductivity of the crop inAndhra Pradesh. In this context,a study was undertaken toevaluate the performance ofpromising coriander genotypesselected from locally availableland races.
MATERIALS ANDMETHODS
The present study wasconducted for three yearsduring, 2002-2003, 2003-2004and 2004-2005 at RARS, Lam,Guntur in vertisols with elevenpromising coriander genotypesin RBD with three replications.The experimental soil wasmedium in available N (238 kgha-1), medium in available P2 O
5 (29 kg ha-1) and high inexchangeable K2 O (971 kg ha1).The recommended dose offertilizers 30 kg N, 40 kg P2O5,K2O applied as basal dose andnecessary cultural operationswere taken up periodically forthe experimental field. The cropwas sown in rabi season of theyears under study. Data ongrowth parameters and yieldattributes were studied duringthe crop growth period.
RESULTS ANDDISCUSSION
The pooled analysis (Table1 & 2) of the three years dataindicated that the genotypesunder evaluation varied
significantly in all the charactersunder study. Similar resultswere reported by Yadav andKaraca et. al. (1999). Maximumplant height was recorded byLCC-216 (65.9 cm) and issignificantly superior to checkSadhana (56.2 cm). Minimumplant height was recorded inLCC-151 (44.9 cm). LCC-216recorded maximum number ofprimary branches (6.5) followedby LCC-170 (6.2), which wereon par with each other andsignificantly superior to checkSadhana (5.1). Maximumnumber of secondary brancheswere recorded in LCC-216 (12.1)followed by LCC-212 (11.0)which were on par with eachother and significantly superiorto check Sadhana (8.0).Regarding days to 50 per centflowering, LCC-170 recordedmaximum number of days(49.3) where as least number ofdays was recorded by LCC-192(42.1). The check Sadhanarecorded 46.4 days for 50 percent flowering. Maximumnumber of umbels per plant wasrecorded by LCC-216 (21.5)followed by LCC-212 (19.5)which were on par with eachother and significantly superiorto check Sadhana (15.3).Similarly, maximum number ofumbellets per umbel wasrecorded by LCC-216 (7.4)followed by LCC-212 (7.0)which were on par with each
other and significantly superiorto check Sadhana (5.4). LCC-216recorded maximum number ofmericarps per umbel (25.4) andsignificantly superior to checkSadhana (19.7). Regarding thematurity of the genotypes, LCC-170 and LCC-172 recordedmaximum days to maturity(86.1) while LCC-192 recordedminimum days to maturity(81.6).
Considering the yield of thegenotypes under evaluation,LCC-216 recorded maximumyield (863.2 kg/ha) followed byLCC-212 (836.1 kg/ha) whichare on par with each other andsignificantly superior to checkSadhana (624.8 kg/ha). LCC-143 recorded lowest yield (504.3kg/ha) among the genotypes.Such variability in yield wasreported from Andhra Pradeshearlier also (Rao et. al., 2000).
Vedamuthu et. al. (1989)reported that seed yield waspositively influenced bynumber of umbels per plant andwith plant height. Number ofumbels was the main traitcontributing to yield, whileheight influenced yield throughother traits. Hence, the higheryield in case of LCC-216 andLCC-212 may be due to theirhigher plant growth incharacters like plant height,number of primary branches,number of secondary branches,
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number of umbels per plant andnumber of umbellets per umbel.Similar findings were reportedby Shindi et. al. (1986) and Bhatiet. al. (1989). These varietiescome to maturity within 85 daysindicating their capability tothrive and yield well in therainfed vertisols under residualsoil moisture regime.
LITERATURE CITED
1.Bhati, D.S., Agarwal, H.R.and Sharma, R.K. 1989. Thegrain yield and yield attributesof Coriander varieties. IndianCocoa, Arecanut and Spices J.XIII: 2 58 - 60.
2.Hari Prasada Rao, N. andSarada, C. 2000. Evaluation ofthe Coriander (CoriandrumSativum Lin.) genotypes forsuitability and productivity inAndhra Pradesh. Indian Spices37(2):23-24.
3.Karaca, A. andKevseroglu, K. 1999. Theresearch of some importantagricultural characters ofcoriander (Coriandrum sativumL.) and fennel (Foeniculumvulgare Mill.) varieties ofTurkish origin. Ondokuzmayis-Universitesi,-Ziraat-Fakultesi-Dergisi. 1999, 14: 2, 65-77; 29.
4.Shindi, V.S., Pawar, K.R.and Chavan, B.N. 1986.Correlation and regressioncoefficient studies in Coriander.Indian Cocoa, Arecanut andSpices J. X (1) 13.
5.Vedhamuthu, P.G.B.,Khader, M.A. and Rajan, F.S.1989. Yield components incoriander Coriandrum sativumL., South Indian Horticulture.,37:5, 287-290.
6.Yadav, R.K. 1999. Variabilityin a collection of coriander(Coriandrum sativum L.)germplasm. Journal of Spices andAromatic Crops. 8:1, 99.
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AHugh & Colleen GantzerKing Kirthi Sri Rajasinghe and
to the right a muslim minister
©
From the surf-sprayedGalle Seaface inColombo, we sped 148
kms out and 2,300 years backinto the past.
Dambulla was a goldpagoda, terraces bright with
monks, school-children andvisitors. Behind the Temple rosea great outcrop of rock withcave shrines carved into it. Awhite, galleried, façadeprotected the entrances to thecaves. Cave No. I, the smallest
of the caves, had the sculptedimage of Buddha’s transientbody as he entered Parinibbana,a husk without its enliveningspirit.
Cave II is the mostelaborately decorated. 53images and brilliant mosaicscover the entire surface of thecave. The best preservedpaintings, however, are in CaveIII. Here there is an interestingstatue of King Kirthi SriRajasinghe in his royal robes,attended by his Muslim PrimeMinister.
In Kandyan iconography,sculptures are usually paintedin bright colours as was theprincipal statue of the Buddhain Cave IV, carved out of theliving rock.
Then we entered the lastcave: No. V. Here there is oneof the most unusual statues ofthe Buddha in the Dambullacaves: a youth sitting on thecoils of a cobra and shielded byits triple-headed hood.
The sun was a little gentlerwhen we stepped out. In the fardistance, rising beyond a stretchof fields and woodland, wasanother towering outcrop ofrock.
That was our next goal butfirst we stopped over for lunchat one of the state owned GuestHouses. This one offered asubstantial Sri Lankan buffet.Sri Lankan cuisine has beenstrongly influenced by the
Discoveries Beyondthe Beaches of
Discoveries Beyondthe Beaches ofSRI LANKASRI LANKA
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varied foods of southern India.In fact, judging by some of thefiery dishes we have sampledall across that beautiful island,Andhra seems to have had avery assertive affect on SriLankan dishes. Given the factthat Sri Lanka attracts hordes ofwestern tourists, there shouldbe a high potential market formilder Indian spices in thecreation of a new, fusion, Indo-Sri Lankan cuisine.
Such a cuisine mightalready have been created atopSri Lanka’s iconic Lion Rock,centuries ago.
Sigiriya is visuallyarresting. It rises like a giantpebble, 200 meters above thewooded plain and this is whatattracted the troubled PrinceKasyapa to it in the fourthcentury AD.
Prince Kasyapa was theeldest son of King Dhatusena I,
a monarch as powerful and starcrossed as Hamlet. Sadly,Kasyapa’s mother was acommoner and so, when theking married an Indian princessand she gave birth toMoggallana, a son of doubleroyal pedigree, he was made theheir to the throne. But theIndian queen’s influence did
not last very long. Kasyapateamed up with his cousinMigara, the army commander,and murdered his own father,the king. The distraughtMoggallana and his mothersought refuge in India.Kasyapa, however, wasconvinced that Moggallanawould return with an army, killhim, and take back thekingdom. He, therefore, movedto Simha-giri, now truncated toSigiriya, and turned it into hispalace-fortress-stronghold.Legend has it that Moggallanadid, return and defeat Kasyapawho had made the mistake ofventuring out of his formidablecapital. During this time, thequeen’s Indo-Sri Lankan cuisinemust have been revived but,with the decline of the Indianconnection, its overtly Indianelements could not havesurvived.
But though the political
Sigiriya, like a giant pebble
The facade of the Dambulla caves
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power of Sigiriya ended withthe death of its founder, it is stilla challenging prospect for anyvisitor. In spite of the UNESCO-engineered facilities, the climbup the rock is no piece of cake.
We were sweating as wetrudged upwards, even thoughit was past four o’clock. Wewere relieved, however to findthat the narrow passages cutinto the rock, and the spiralstaircase winding up, hadprotective fences around them.Then the famed damsels ofSigiriya appeared before us.Here, 100 meters above the baseof the great rock, in two alcovesin the cliff-face, unknown artistshad painted the half-torsos oflissom, voluptuous, women.Most of them were topless butwore jewellery and crowns andwere bedecked with flowers.We trudged on. Finally, at thevery top of the great rock,
Kasyapa and his brilliantarchitects had laid out, withgeometrical precision, his sky-high palace and its gardenscentred on a rock-cut pool. Afterall these centuries, the buildingsno longer stand but theirfoundations bear adequatetestimony to the vision of thisfifth-century king.
But why should Kasyapa’speople make the strenuouseffort to climb up to the top ofthe rock? Because they weredrawn here to visit the world’slargest picture gallery. Kasyapaprobably reasoned that if hecould entice them to climb thisfar, it would be worth theirwhile to climb the other half andvisit his resplendent palace. Inother words the SigiriyaMaidens were an alluringtourist attraction!
The next morning, wemoved on to the last point in our
discovery of Sri Lanka’sCultural Triangle.
Polonnaruwa was theadministrative capital, of KingParakarmabahu the Great, from1153. He was a far-sighted manwho linked three smaller lakesand built the greatParakramasamudra reservoirthereby converting an almostarid land into a verdant one. He,and his successors, thenproceeded to plan and expandtheir capital. Regrettably, thegreat king’s palace is now onlyan impressive mass of ruinswith few distinguishingfeatures .
The sacred web ofBuddhism, however, spanscontinents. Two Sri Lankanmonks, in orange robes,escorted their Korean Brothers,in lay dress, aroundPolonnaruwa. They, and we,paused for a long time at one ofthe most outstanding sculpturesin this ancient capital: that of areclining Buddha when hereached the end of his life.
Polonnaruwa’s end came inthe first quarter of the 13th
century and the jungle moved in.
Dambulla has beengoverned by humble monksfrom the very beginning. Itnever became a ruin. Sigiriyaand Polonnaruwa weremonarchies. We wonder if thereis a deeper message foreveryone in Sri Lanka’s CulturalTriangle.
Sri Lankan monks look at the huge statue of Buddha as he achievesNirvana
September 200824
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GREEN ECONOMY
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Quality seed materials available for SALE !!!Booking starts from October upto December
DRY SPICES FRESH SPICESGinger (Nadia)
FibrelessGinger (Bhola)
FibrelessChillies (Birdís Eye)
SEED MATERIALSTurmeric rhizomes
Curcumin content - 6.5%, 7.3% & 9.0%
Ginger zhizomesOil content - 2.1% & 1.8%
Chilli seeds & saplings
Turmeric (GCT-1 Black Pepper9.0% Curcumin (HPLC)
Turmeric (Lakadang) Cinnamon7.30% Curcumin (HPLC)
Ginger (Moran) Bay Leaves2.10% Oil (Vol)
Ginger (Thingria) Large Cardamom1.85% Oil (Vol) Bada Dana
Chilli (Birdís Eye) Large Cardamom1.20 % Capsaicin Chota Dana
Chilli (King or Raja) Lichens3.50% Capsaicin (Wood & Store)
September 2008 25
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CHILLI -
Y. Saideswara RaoScientist D, ICRIRai P Joseph
Asst. Director (Stat),Spices Board, Kochi-25
THE RED STAR OFINDIAN SPICES
India is the largest producerand exporter of spices in theworld. There are 52 items of
spices coming under thepurview of Spices Board, whichare produced and exportedfrom India. The estimatedworld trade in spices is 8,00,000tonnes valued at US$ 2000million out of which India hasa significant share of 47 per centin quantity and 40 per cent invalue. During the year 2007-08,
we have achieved spice exports4,44,250 metric tonnes valued atRs. 4435 Crores in which exportof Chilli accounts for 40 per centin quantity and 23 per cent invalue terms. Chilli occupiesnumber one position in exportsof spices with 2,09,000 metrictonnes volume worth Rs . 1,097crores. Another importantexport component of the Indianspice exports is value addedproducts like oils and
oleoresins with Rs.563 crores forwhich the major share of the rawmaterial used is chilli. Hencechilli is an important spice forthe export from India. Thepurpose of this article is tohighlight the various statisticsfrom the production cost toexport earnings. (Table-1).
Income : An average of 20quintals is expected from oneacre which can generate anincome of Rs.60,000/- if the rateis Rs.3000/- per quintal. If theproduction falls below 20quintals or if the price is belowRs.3,000/- per quintal, thefarmer will incure a loss.Farmers owning land can makea saving of Rs.10,000. Therecould still be a savings ofRs.10,000/- if he undertaken onhis own labour for fertilizer andpesticide application, irrigationetc.,
These are based onmoderate investment patterns.However farmers who spentmore on indiscriminate use ofpesticides and fertilizers recordonly very marginal gains. Theinvestment goes up without anyincrease in return.Hence what isrequired is need based fertilizerand pesticide application.
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Sl. Particulars AmountNo ( Rs.)
1 Lease of land 10,0002 Preparation of land ( Plouging, etc 6 times) 39003 Weedicide application 2 rounds @ Rs.700/- 14004 Purchase of seedlings @ 0.45 x 10,000 45005 Transplanting 6 persons wages 6006 Gap filling 3 times each time 5 persons 15007 Manual weeding 2 times – 20 persons 16008 Fertilisers 8 bags 48009 Labour for fertilizer application 40010 Pesticides 15 rounds @ Rs.600/- per round
including petrol etc 900011 Labour for pesticide application – 30 numbers 300012 Intercultivation 2 times 125013 Irrigation 5 rounds @ Rs.500/-
including petrol etc, 250014 Labour wages for irrigation – 10 persons 100015 Harvesting Rs.700/- per quinta –
average for 20 quintols 14000
Total 59450/-
Rounded off to Rs.60,000/- per one acreFor one hectare : 1.50 lakhs ( 1 ha = 2.5 acres)
Table 1 . Income and investiments for chilli cultivation ( 1 acre)
S.No Particulars Seed Transplantingboroadcasting Conventional Hybrids
types
1 Distance between plants 75 X 37.5 cm 75X60 cm 75 X 60 cm2 No. of plants per acre 14112 8820 88203 No. of Fruits / plant 225 300 4004 Wt. of one ripe fruit (gr) 2.5 gr 2.5 gr 3.1 gr5 Wt. of one dry fruit (gr) 0.7 0.8 0.9
Yield per Acre ( Quintals)6 Ripe fruits 79.30 66.19 109.367 Dry fruits 22.22 21.16 31.75
Rounded off to 20 and 30 quintals for conventional varieties and hybrids respectively
Table 2 : Production details of chilli
From the Table 4, the followinginferences are made
1. Out of all spices , Chillioccupies first position inSpice exports from India.
2. Forty seven percent of theworld chilli exports arefrom India
3. Sixty percent share of ofchilli exports from India isfrom Andhra Pradesh . Therest 40 per cent from TamilNadu, Karnataka etc.
4. In the production front also
66 per cent of the worldproduction is from India
5. Andhra Pradesh produces55 per cent of chilli of India.
6. The area of chilli cultivationin Andhra Pradesh is 26 percent of the total area inIndia while the productionstands at 55 per cent level.This is due to the very highproductivity in AndhraPradesh.
7. Guntur district in AndhraPradesh stands first with 38per cent productionfollowed by Khammam,Warangal and Prakasam .
8. Production cost has come toRs. 60,000/- per acre with aproduction of 20 quintalsper acre. Hence theproduction cost of one Kgdry chilli is Rs. 30/- . A rateless than Rs. 30/- kg leadsto loss to farmers.
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1 World 15,81,700 21,48,3002 India 8,08,027 13,24,470 India occupies 52 per cent share in
area and 62 per cent share inproduction of the world.
3 Andhra Pradesh 2,14,000 7,66,000 In India, A.P. ‘s share is 26 per cent inarea and 58 per cent in production
4 Guntur district 59,916 2,88,940 Guntur district occupies 27per centshare in area and 38 per cent inproduction of A.P.
Table 4 : Area, production and export statistics of chilli (2007-08)
S.No E X P O R T S ( MT)
% share & remarks
1 World chilli Imports(almost equal to exports) 4,45,500
2 India n chilli exports 2,09,000 47 per cent of world exports3 Andhra Pradesh chilli
exports 1,25,400 60 per cent of India’s share from A.P.(approximate ), the rest 40% fromTN, Karnataka etc.
Area and Production
Area (Ha)Production
(MT)
9. Maximum harvest is in thethird round of harvestwhich ranges from 27 to 48quintals ripe fruits from one
acre. The average farmernormally cultivate in onehectare. The drying yardsor poly houses for drying of
chilli should have thecapacity to accomodateatleast 70 quintals i.e seventonnes.
Table 3 :Chilli- Harvest wise yield
S.No Harvest Month No. of Fruits / plant Wt. of Ripe Fruits/ acre Wt. of dry Fruits/ acre( Quintols) ( Quintols)
1 1st Dec- Jan 30 35 50 10.6 7.71 13.67 2.96 2.47 3.972 2nd Jan- Feb 70 100 125 24.6 22.05 34.17 6.91 7.06 9.923 3rd Feb- Mar 100 120 175 35.28 26.46 47.85 9.88 8.46 13.894 4th Mar- Apr 25 45 50 8.82 9.97 13.67 2.46 3.17 3.92
Total 225 300 400 79.30 66.19 109.36 22.22 21.16 31.75
Broadcasting
Transplant-ing withconven-
tionalvarieties
Broadcasting
Transplant-ing withconven-
tionalvarieties
Trans-planting
withhybrids
Trans-planting
withhybrids
Broadcasting
Transplant-ing withconven-
tionalvarieties
Trans-planting
withhybrids
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Dr. D. KumaresanC-10, SHANTHI SADHAN, KOCHADAI,
MADURAI 625016, TAMILNADU
PEST PROBLEM AND THEIRECO-FRIENDLY MANAGEMENTTECHNIQUES IN CARDAMOM
(ELETTARIA CARDAMOMUM (L.) MATON)(continuation from last issue)
2.5. Insecticide management
2.5.1. Thrips
Attempt to control thethrips was made first during theearly forties. Tobacco decoctionspray was found out to beeffective for thrips control byCherian and Kailasam (1941).Later, Jones (1943) reported thatspraying with 120 ml of nicotinesulphate and 120 ml of fish oilresin soap dissolved in 450 litersof water at weekly sprayingeffectively controlled the thrips.Subbiah (1949) recommendedHCH@ 4 kg/ hectare foreffective control of cardamomthrips. Use of nicotine sulphateand HCH were advocated for
control of thrips. (Anonymous1954; Jone, 1956 and Rajan1965).
With the advent of morepotent organophorous andcarbamate group of insecticides,several field trials wereconducted and an array ofinsecticides recommended tomanage thrips damage incardamom ecosystem Viz;quinalphos 0.025 per cent and0.05 per cent, monocrotophos0.03 per cent, fenthion 0.05 percent, methyl parathion 0.05 percent, chloripyriphos 0.05 percent, methidathion 0.05 percent, carbosulfan 0.05 per cent,(Gopakumar and Kumaresan
1984; Joseph rajkumar et.al,2007; Kumaresan, 1981, 1982,1983, 1983a and 1988;Kumaresan and
George 1979; Nambiar et.al., 1975; Pillai and Abraham1978; Varadarasan andKumaresan, 1983,1984; Wilsonet.al., 1977 and 1978.later anumber of syntheticpyrethroids were also evaluatedfor the control of thrips (Joseph1983a and Varadarasan andKumaresan 1984). However,synthetic pyrethroidsapplication was found toincrease thrips damage withregular application(Anonymous, 1983).
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A schedule of spray forthrips management was fixed asseven rounds for high ranges ofKerala (Kumaresan, 1983, 1988)and five rounds for lowerPulneys, Tamilnadu(Varadarasan and Kumaresan,1984 and 1988). The schedule isrecommended after the pruningwork (removal of dried plantparts) in cardamom plants(Kumaresan 1988) andpresently, this system isadopted by the planters underrain fed areas. The key pestspose a major problem inirrigated areas and insecticidemanagement is to be followedaccording to the fixed plotsurvey and the insecticideapplication during rainy periodis to be avoided.
Profenofos 0.05 percent(Renuka et.al. 2002), Lambdacyhalothrin 15 ppm(Sureshkumar et. al., 2002)thiacloprid 0.005 percent{Kubendran and Kumaresan,2006} and diaphenthiuron(Stanly, 2007) wererecommended for the control ofthrips.
Detailed studies on efficacyof neem formulations againstcardamom thrips wereconducted (Gopakumar andSingh, 1994; Gopakumar et. al.,1996) and the results indicatedthat neem oil and othercommercial neem formulationswere not effective in controllingthrips.
2.5.2. SPCB
Ayyar 1940 recommendedprompt collection anddestruction of attacked shootand capsules and removal ofattacked plant parts during offseason for efficientmanagement. David et.al.(1964), Sulochanana Bai et.al.(1968) and Saroja et.al.(1973)recommended variousinsecticides like fenthion,HCH,DDT. Parathion,malathion, methyldemeton,trichlorfan and carbaryl forcontrolling this on castor.Nambiar et.al. (1975)recommended dimethoate andphosphamidon 0.05 percent oncardamom in Kerala.Endosulfan, fenthion,phosalone, monocrotophos,quinalphos, carbaryl+ molassesand dimethoate at 0.1 percentwere found effective(Kumaresan et.al., 1978; Joseph,1981, and Kumaresan andJoseph, 1982). A strategy ofcollection and destruction ofmoths and infested tillersfollowed sprayingmonocrotophos 0.075 percent orfenthion 0.075 percent isrecommended against SPCB(Varadarasan and Kumaresan,1984; Anonymous, 1985),Krishnamurthy et.al., (1989)recommended the removal ofaffected tillers duringSeptember – October if theinfestation is less than 10percent and sprayingquinalphos 0.03 per cent in
cardamom growing tracts atKarnataka. Sprays have to betargeted on first or second instar stages of the larvae, whichfeed on tender panicles orimmature capsules. This can beachieved by monitoring adultemergence in field and sprayingeither monocrotophos 0.075 percent or fenthion 0.075 per centwith in 12 – 15 days after adultemergence (Varadarasan et.al.,1989). New insecticides Viz;profenofos 0.05 per cent(Renuka, 2001), lambdacyhalothrin 20 ppm (Rajabaskaret.al. 2003) diafenthiuron(Rajabaskar, 2003 and Stanely,2007)thiodicarb 0.06 per cent{Kubendran and Kumaresan2006}were found more effectiveagainst SPCB in cardamom.
2.5.3. Root grub
Earlier studies have shownthat raking up the soil andsubsequent application ofgranular insectidies (phorate @30 – 40 grams / plant orcarbofuran @ 50 grams / plant);during May – June andSeptember – October is aneffective method (Gopakumaret.al., 1987). Varadarasan et.al.(1990) reported that applicationof phorate @ 20 – 40 grams/plant or chlorpyriphos 0.06 percent effective against grubs.Later, chlorpyriphos at 0.04 percent was found to giveeconomical control of grubs(Varadarasan et.al., 1991).Earlystages of grub can be managedby soil drenching of
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[email protected] per cent[Josephrajkumar et.al.2007]
2.5.4. Whitefly
Spraying neem oil 0.5 percent + emulsifier (non – ionic)0.5 per cent to 0.75 per cent onunder surface of leaves,(Gopakumar and Kumaresan,1991)and Acephate 0.075 percent, ethion 0.1 per cent andtriazophous 0.05 per cent werefound equally effective againstthe nymphs.{Gopakumar et.al.,,1988a, 1988c; Kumaresan et.al.,,1993; Selvakumaran andKumaresan, 1993 andJosephrajkumar et.al.2007}
2.5.5. Nematode
Soil fumigation of nurserysites can minimize nematodepopulations. In plantation area,granular formulation s likephorate @ 2.5 -5.0 g a.i/ plantor carbofuran @ 5g a.i/ plant(twice a year) reduced root knotnematodes and increased yield{Ali 1987a; Eapen 1994).Neemcake @ one kg/plant isrecommended for effectivemanagement.
3. Conclusion
Cardamom pestmanagement practices shouldbe a harmonious approach incardamom eco- system. Now adays, farmers adopt culturalpractices with insecticidemanagement to reduce the croploss due to pest. Thecomponents of pestmanagement practices like trap
crop practices, host plantresistance, pheromone traps;augmentation of naturalenemies and bio control agentsshould be strengthened in fieldscale adoption. Activeparticipation of farmers is to beencouraged in this research cumdemonstration practices in theirfields. Importance of pestsurveillance system is to beencouraged to the farmers’community to have a fixed plotto monitor the pest status incardamom eco system. It isessential to work out a suitablepest management practicesaccording to various agroclimatic condition of cardamomplantation and also based onpest surveillance status.
References
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Ali S.S 1987 PreliminaryObservations on the effect ofsome systemic nematicides andneem oil cakes in a cardamomsfield infested with root knotn e m a t o d e s . I n :Proc.PLACROSYM –V 1984(Pp. 215 – 223). Indian Society
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Compilation byK.A. JOSEKUTTY
Know the spice
MARJORAMBotanical Name : Majorana hortensis MoenchFamily Name : Lamiaceae/LabiataeSensory Quality : Aromatic and slightly bitterEmpirical properties : Calming, warming, soothing,relaxing
and strengthening.Part used : LeavesOrigin/Nativity : Asia minor/MediterraneanDistribution range : Asia temperate, Western Asia-Cyprus
and Turkey, Central and EasternEurope, North and South America.(Widely cultivated in Mediterraneanregion – cultivated in fairly hotclimate).
Major exporting country : Egypt
Marjoram is some whata cold sensitive,tender, bushy
perennial herb or under shrubhaving small oval leaves with
sweet pine and citrus flavours.The dried leaves or marjoramwith or without flowering topsthat constitutes the leafy spiceof commerce. The herb is 30-60
cm high. Sweet marjoram ischaracterised by a strong spicyand pleasant odour. Theflavour is fragrant, spicy,slightly sharp bitterish andcamphoraceous. It is cultivatedin Western Asia, South andNorth America, France,Germany, Hungary, Greece,Romania, Spain, Portugal, USA,England, the Mediterraneanand North Africa. The colourof the dried herb is light greenwith a slight greyish tint.
Cultivation
Though perennial herb,marjoram is cultivated asannual
Soil and Climate
Marjoram grows in well-drained, fertile garden-loam soiland Ph between 6.5 and 7.5. Itis some what cold sensitive andcultivated in fairly hot climate.
Propagation
It is propagated by seedsand cuttings and seedgermination period is 8 to 14days (seeds per gram is 3500(approx.). Seeds are sown inOctober in plains and in hillsfrom March to middle of Junein India. Seeds are sown in potsand seedlings are transplantedin the field 20-25 cm apart inrows which are spaced 30 cmapart. Propagation is done bycuttings at higher elevations.
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Fertilizer application
Results of three harvests ofmarjoram done during a yearrevealed that application of thehighest dose of nitrogen at 32kg/hectare gave significantlyhigher herbage yield (11.54tonnes/ha) and oil yield (52.79kg/ hectare). Application ofphosphorus at 40 kg/harecorded herb yield at 10.01tonnes/hectare and at 120 kg/hectare gave oil yield at 48.87kg/hectare It is found almostat par with phosphorus at 80kg/ hectare (Farooqui et al.,1994).
Pests and diseases
Marjoram is usually freefrom pests and diseases.However, whitefly, spidermites, thrips attack marjoramand there is minimal diseaseissues. To prevent plantdiseases, provide good aircirculation around crops. Waterrequirement on a regularschedule and do not over watermarjoram. It prefers full sun.
Marjoram will growindoors satisfactorily understandard fluorescent lamps andexceptionally well under highoutput fluorescent.
Harvesting
The crop is ready forharvesting in about 3 ½ monthsfrom the date of planting. Thetops are cut when the plants arenear flowering. The foilage iscut off about 5cm-8cm above theground and second cutting aftertwo months.
Post harvest handling.
After harvest, the leaves aredried, carefully cleaned andstored. Methods of dryingdepend on the size of the cropand climatic conditions. Cutplants are tied as bunches insmall quantities and dried inopen air or spread on wire traysin ventilated rooms and driedby regulated circulation ofwarm air. Sun drying may taketwo to four days for drying andin the case of ventilating, it takemore than a week. Stems orstalks are separated from leavesby rubbing on hand sieves ofone to two cm mesh. A solargreenhouse drying is also inpractice in Egypt. Freeze dryingis also in practice. Packaging inairtight manner at 23oC seemsbest for long life.
Processed products
Dried marjoram, frozenmarjoram and marjoram oil &oleoresin.
Chemical composition of theessential marjoram
1 Mnoterpenes: terpinolene,b-phellandrene, a-terpinene, g-terpinenelimonene, sabinene, a-thujene, a-pinene, b-pinene,camphene, mycrene,ocimene
2 Mnoterpene alcohols:linalool, geraniol, a-terpineol,terpinene-4-ol,cis-and trans-2-p-menthen-1-ol, cis-and trans-p i p e r i t o l , b o r n e o l , p -cymene-8-ol
3 Monoterpenecarbonyls:carvone, a-thujone, camphor
4 Monoterpene esters: neralacetate,geranyl acetate,linalyl acetate, andterpeny1-4-acetate.
5 Sesquiterpenes: b-caryophyllene, a-humulene, a-copaene,farnesene, ledene, , g-elemene, b-bisabolene,bicyclogermacrene, alo-aromadendrane
6 Terpinoid ether/oxides: 1,8-cineol, aryophylleneepoxide
7 Benzoid compounds:p-cymene, eugenol, thymol,carvacrol, methyl chavicol,anethole.
Nutritional Composition ofMarjoram per 100g
Composition USDA ASTA2
Handbook 8-21
Water(g) 7.64 6.5Food energy(kcal) 271 365Protein(g) 12.66 12.5Fat(g) 7.04 6.8Carbohydrates(g) 60.56 64.4Ash(g) 12.10 9.7Calcium(g) 1.990 2.5Phosphorous(mg) 306 230Sodium(mg) 77 110Potassium(mg) 1522 1400Iron(mg) 82.71 72.7Thiamine(mg) 0.289 0.290Riboflavin(mg) 0.316 0.320Niacin(mg) 4.120 4.10Ascorbic acid(mg) 51.43 51Vitamin A activity(RE) 807 807
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a Composition of foods,spices and herbs, USDAAgricultural Handbook 8-2January, 1977b The nutritionalcomposition of spices, ASTAResearch Committee., February,1977
Uses of Marjoram
Venus is said to havecreated marjoram, touching itwith her fingers to give it theamazing fragrance it retains.Marjoram’s powerful aromahelps to calm obsessivethinking and quiet feeling ofisolation, loneliness andneediness. It also helps to instillthe importance of self-nurturingand compassion. Marjoram’snature is to help restore ourability to give ourselves andothers. It has found its uses infood, medicine, cosmetics, dyesand perfumes.
Uses in food
Marjoram is used in manyfoods where a well roundedherb note is desired. It is addedto soups, salad dressings, saucesfor stewed meats and stuffing’s.However, its widest use is inseasoning sausages andsalamis. Sometimes it is usedtogether with other fresh herbsin ‘bouquet garni’. It is alsoused as a substitute for oregano.Marjoram can be added topractically any dish in whichone would use thyme.Marjoram has a delicateperfume which can be losteasily while cooking. Hence itis at its best when added shortlybefore the end of cooking or useit as a raw.
Marjoram leaves are usedby the industrial manufacturersfor flavouring liver and Polishsausages and cheese and also insoups, stews, dressings, salads,egg and poultry dressings. Theleaves of the plant are usedfresh or dried and are highlyesteemed as a condiment forseasoning foods. Driedflowering tops are used forsachets and potpourri. Thearomatic seeds are used inconfectionary and Frenchconfitures.
Marjoram has pleasantlyaromatic and distinctly mint-sweet flavour with slightlybitter undertones. This subtlearoma makes it an idealaddition to many herb mixturesas it helps give body and depthto a variety of dishes. It is usedin wine like French ‘hippocras’.It was also added to water usedto rinse with fingers at the tableduring banquets. It is usedmore in the Western cookingthan eastern cooking and findsmore use in UK, Germany andItaly. The dried leaves andfloral tops are superb forseasoning all meats, poultry, seafood and baked or grilled fish,egg and tomato dishes, soupssuch as chicken, mutton, turtle,green vegetables stews, fruitsalads, in flavouring vinegar, informulation of liqueurs andvermouths.
According to Chiej, sweetmarjoram oil is used forflavouring of fats, oils, bakedfoods, coconut foods, meatproducts, processed vegetables,condiment relishes, soups,
vinegars, snack foods andgravies.
Uses in Cosmetics andPerfumery
The oil of marjoram isemployed in high grade flavourpreparations and perfumes andin soap. In body and hair careit is used as bath oil, liquid soapbody oil, body lotion, body mist,liniment, shampoo/conditioner.
In aromatherapy it is usedas diffuser, room mist and scent.Besides, in powdered form theherb forms part of certainsneezing powders.
Medicinal uses
Marjoram is popular as analternative to standard Westernallopathic medicine for a varietyof problems including bruising,tonsillitis and a naturaldisinfectant. it is considered ascarmiantive, expectorant andtonic. Leaves and seeds areastrigent. An infusion of theplant is used as stimulant,surorifie, emmenagogue andgalactagogue. It is reported tobe useful in Asthma, hysteriaand paralysis.
Marjoram essential oil isconsidered to have warming,soothing and fortifying effects.It is an aid in menstural,digestive, nervous andrespiratory complaints. It mayalso help obstructions of liverand spleen. Most commonlyused in formulas of muscularand rheumatic pain, sprains,strains, bruises and stiff joints.It is recommended as a nervetonic. It is used in Homeopathic
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mother tincture. It acts upon thegeneration organs, particularlyof the women. It is also usedsuccessfully for troubles arisingfrom sexual irritation.
Chopra et al (1956) reportedthe use of marjoram oil in hotfomentations, for acute diarrheaand as an expectorant.According to Mabey (1988)marjoram contains tonic andastringent bitter principles,which rouse the appetite andhence it is helpful for invalids.Marjoram is a good generaltonic, helping to relieve anxiety,headaches and insomania. theherb is also thought to reducesexual desire. It is a naturalhealing for many complaintscaused by tension. Guba Ron(2000) reported that essential oilof marjoram has menstural-regulating or hormone likeeffects.
Reported benefits.
Natural disinfectant,Antifungal, Antibacterial,Bruising, Flatulence, StomachBloating, Tonsillitis, Anxiety,painful mensturation.
Possible Action
Analgesic, Anaphordesiac,Antioxidant, Antispasmodic,Antiviral, Bactericidal,Carminative, Cephalic, Cordial,Diaplioretic, Digestive andDiuretic, Emmanagogue,Expectorant, Fungicidal,Hypogtensive, Laxative,Nervine, Sedative, Stomachic,Vasodialator.
Possible indications
Muscular and joint aches,
pains, injuries, stiffness,nervous tension, headaches,and migraines, asthma andbronchitis.
Functional properties
The essential of marjorampossess biological activities likeantimicrobial and antioxidantproperties.
Antimicrobial properties
Yadava and Saini(1991)found that marjoram inhibitsA.fumigatus and A.niger fungi.Tiziana and Dorman(1998)reported antifungal activity ofmarjoram oil against thecommon spoilage fungus.Aspergillus niger even atconcentration of 1 micro ligtre/ml broth.
Huhtanen(1980) and Uedaet al.(1982) reported thatmarjoram control bacteria suchas E.coli, salmonella sp., S.aureus,B.cereus, campylobacter,S.tphimurium, S.marcescens,P.acruginosa, P.vulgaris andP.morganii. Tiziana andDorman(1998) noticed thatmarjoram oil was most active ininhibiting the growth ofAcinobacter calcoacetica, Beueckeanatriegens and S.aureus.
Antioxidant properties
Tiziana and Dorman (1998)obseved that in egg yolk asasy,the antioxidangt activity ofmarjoram was much higherthan that of a-tocopherol andcomparable with that of BHT atall conenctrations tested (100 to1000 ppm). Saito et al (1976)have obtained a higherantioxidant activity of
marjoram at 0.02% against lardthan tocopherol. Biacs andWissgott(1997) noticed thatground tomato seeds withrosemary and marjoramstabilized the carotenoidpigments by way of theirantioxidizing powers. El-Alimet al (1999) found that spicessuch as marjoram is proved tobe advantageous in regard toshelf life of the food as well asfor human health.Control of platelet aggregation
Okazaki et al (1998) foundthat allspice, basil, marjoram,tarragon and thyme stronglyinhibitted the plateletaggregation induced bycollagen. They isolated anactive compound, arbutin, fromsweet marjoram as an inhibitorof platelet aggregation.Other theraeutic effects
Yamazaki (1995) foundnon-inhibitory action on HIVfor 70 per cent ethanol extractof marjoram, at a concentrationof 31µg/ml of water extractshowed effects of inhibition ofHIV-1 on Molt 4(MT-4) cells.Formation of giant cell was alsofound to be inhibited byconcentration of marjoramextract at 125µg/ml. Hesuggested that mechanism oftheir anti-HIV activity is duemainly to their inhibitory actionon cell-to-cell absorption.
Anderson et al (2000)evaluated the effect of massagewith marjoram essential oil onchildren with atopic eczemaand found that aromatherapymassage is a good treatment forthe control of atopic eczema.
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Nursery
Provide adequate drainage.
Thin out seedlings if overcrowded in beds
Remove and discard disease affected seedlings, if any.
If seedling rot is noticed, soil drenching with 0.2 per cent copperoxychloride or 0.2 per cent mancozeb or trichoderma or pseudomonasor bacillus sp. is recommended.
If symptoms of leaf rot is noticed spray 0.3 per cent mancozeb (IndofilM 45) and for incidence of leaf spots 0.25 per cent Difoltalan (Foltafor Captafol) or 0.2 per cent Bavistin may be sprayed after noticingearly symptoms.
MAIN FIELD
Depending upon weather conditions gap filling can be continued.
Planting of shade tree saplings in open patches may be continued.
Drain out, if water stagnates around plant base.
In the irrigated field apply second dose of fertilizer according to soiltest result and recommendations. General recommendation is41.5:41.5:83 kg NPK/ha. This can be supplied by way of 90 kg urea,200 kg Mussoriphos and 138 kg Muriate of Potash (if not done duringthe previous month).
General recommendation for fertilization in rainfed area is;37.5:37.5:75 kg NPK/hectare as final round application. This can besupplied by 81 kg of urea, 187 kg Mussoriphos and 125 kg Muriate ofpotash (if not done during the previous month).
CALENDAR OF OPERATIONS FORIMPORTANT SPICES - OCTOBER 2008
Timely planning and execution of farm operations based on agroclimatic conditions of the areais important for successful farming for higher productivity and sustainability. To facilitate this acalendar of operations in respect of important spice crops for October is given below.
Name of the crop/Type of operation Details of the operations
CARDAMOMI Agronomic measures
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For Zinc deficiency Zinc sulphate can be applied as foliar spray @250 grams/100 liters of water by covering both lower and uppersurface of the leaves.
If boron deficiency is observed apply borax @ 3.75 kg along withNPK fertilizers.
To check incidence of root grubs, beetles may be trapped by nets.
Towards Integrated Pest Management, dry leaves may be prunedand spraying of Monocrotophos 200 ml. or Phenthoate 150 ml. per100 liters of water may be taken up during the month in rainfed aswell as irrigated areas, if not carried out during the previous month.
Spray should coincide with shoot borer moth emergence.
Adequate drainage facility to be provided wherever necessary toavoid disease outbreak during North East monsoon season.
Keep constant vigil for any katte virus affected plants. Uproot anddestroy katte plants, if found.
There are chances of outbreak of fungal diseases during the North Eastmonsoon period. For controlling such incidence the following measuresmay be taken up if not done during the previous month.
For controlling fungal diseases like azhukal (capsule rot) and rhizomerot (clump rot) by Integrated Disease Management, phytosanitarymeasures, bio-control measures & fungicidal application are to betaken up.
Spray one per cent Bordeaux Mixture or Akomin (PotassiumPhosphonate 0.4 per cent) with soil drenching of Copper OxyChloride (COC) @ 0.2 per cent.
or
COC (0.2 per cent) drenching plus one per cent Bordeaux Mixturespray. 15 days later apply trichoderma alone or with Pseudomonasfluorescens at plant base. Repeat bio-agent application and foliarspray with Akomin 0.4 per cent.
If bio-control measure is followed, basal application of trichodermaharzianum alone or with Pseudomonas fluorescens may be carriedout.
II Pestmanagement
III Diseasemanagement
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Harvesting can be continued with a gap of 25 to 30 days dependingupon the weather conditions and maturity of capsules. Ensure always,right maturity for better out-turn.
Wash harvested capsules thoroughly before drying in curingchamber.
Timely removal of water vapour from curing chamber andmaintaining proper temperature during curing will result in bettergreen colour of the produce.
Clean and store the cured cardamom at 10 per cent moisture level inblack polythene lined gunny bags and inside wooden boxes.
Nursery
One round weeding may be attended in sucker nursery. Afterweeding, the nursery beds may be mulched properly with dried leavesto prevent weed growth and as soil moisture conservation measure.
If any symptoms of disease/pest infestation are noticed, it may becontrolled immediately.
Depending on the rainfall condition, irrigation may be provided.
MAIN FIELD
Repairing of modified Bhatti if not completed may be done dependingupon the necessity and firewood may be collected and kept ready.
Harvesting may be done when the crop is fully mature. Maturity canbe assessed when the capsule of the top most spike turn dark brownand when the capsule come out easily while pulling.
The mother clump after harvesting can be collected and destroyedby burning isolated place to minimize the infection of pest anddiseases.
The harvested spikes may be heaped overnight and capsules may beseparated for curing.
The cured capsules may be rubbed on wire mesh for cleaning andremoval of calyx (tail).
After removal of tails from the capsules, the dried cardamom shouldbe kept in polythene lined jute bags and stored on wooden platformto avoid absorption of moisture.
IV. Harvest andPost harvestoperations.
LARGECARDAMOM
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II Pestmanagement
III Diseasemanagement
After processing, the moisture percentage in the dried capsule shouldnot be more than 10 per cent for better shelf life.
Chirke and Foorkey infected plants may be destroyed by uprooting/burial at regular intervals.
Regular inspections may be carried out to observe caterpillar/shootborer incidence, if any may be hand picked and destroyedmechanically.
As bio-control measure, Trichoderma or Pseudomonas or Bacillusspecies may be applied in the soil.
If sufficient moisture is not available in the soil, the cardamom plantsmay be irrigated.
Pepper vines with desirable characters may be marked for collectionof runner shoots for multiplication.
Trailing and tying of vines around the standards may be attended to.
If excess weed growth noticed, resort to slash weeding in theinterspaces and clean weeding at the base of the standard, withoutdamaging root portion of the vines and mulch the base.
Organic manures if not given earlier can be added to the base of theplants.
In more shaded plantations there is likelihood of pollubeetle attack,which can be controlled by proper shade regulation.
If pollubeetle attack is severe spray quinalphos 0.05 per cent (200 ml/100 liters of water).
Against incidence of foot-rot disease, spray one per cent bordeauxmixture. In severe situations, drench 0.2 per cent COC (200 grams/100 liter water) at the plant base @ five liters per vine apart frombordeaux mixture spraying.
Vines affected by little leaf disease or phyllody may be uprooted anddestroyed.
Vanilla planting with stem cuttings/tissue culture plantlets/rootedcuttings can be continued on already planted standards.
Continue trailing of vines on support trees wherever necessary.
PEPPERI Agronomicmeasurers
VANILLAI Agronomicmeasurers
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Decomposed organic matter, rotten cowdung, compost,vermicompost, neem/ground nut cakes etc. can be applied and plantbase mulched with organic debris.
By the end of the month, nip off the growing end of vanilla vine byabout 10-15 cm. length to induce flowering.
Soil application of trichoderma @ 0.5 kg./plant at the root zone andspraying of pseudomonas (0.2 per cent) on the foliage arerecommended to arrest spread of fungal diseases.
Vanilla vines showing any viral symptoms are to be removedimmediately and destroyed.
Harvest the vanilla beans as soon as pale yellowing observed at thedistal end of the beans.
Cure the harvested beans following Bourbon method or sell the greenbeans immediately after harvest.
Weeding, earthing up the beds and mulching may be done dependingon requirement.
Water stagnation should be avoided by providing sufficient drainage.
If soft rot disease is noticed dig out the affected plants and drenchbeds with cheshunt compound or one per cent Bordeaux mixture.
If shoot borer incidence found spray Monocrotophos 0.05 per cent(140 ml/100 liters of water).
Weeding, earthing up beds and mulching may be done dependingon requirement.
To avoid water stagnation, proper drainage may be ensured.
Rhizome rot if noticed can be controlled by drenching 0.3 per centdithane M 45 or 0.3 per cent cheshunt compound.
If incidence of leaf spot noticed, spray either with one per centbordeaux mixture or 0.2 per cent dithane M45 (200 g/100 liters ofwater).
Spray Monocrotophos 0.05 per cent (140 ml/100 liters of water) tocontrol the incidence of shoot borer.
II Pest and disease management
GINGER
III. Harvestingand Processing
TURMERIC
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CORIANDER
Apply first dose of fertilizer in transplanted field (Nitrogen and Potash@ 50 : 20 kg/ha).
Erect pheromone traps for monitoring pod borers 6” above the croplevel @ four to five numbers per acre.
Erect bird perches to control pod borers @ 10 numbers per acre.
Spray monocrotophos 1.6 ml. or acephate one gram or phosolone threeml. per liter of water to control thrips.
Open trenches between the rows with the help of plough to supportthe plants and for irrigation.
Weeding may be done if required.
Earthing up may be done to prevent the plants from lodging.
Intercultural operations/weeding may be done based on need.
Crop should be irrigated at an interval of 15-20 days.
Drenching by one per cent bordeaux mixture or spray with 0.2 percent solution of any copper fungicides may be done to control collarrot.
Weeding may be done in nursery during 1st week.
Seedlings may be transplanted to the main field during 2nd fortnight.
20 metric tonnes of farm yard manure per hectare may be mixed inthe soil at the time of land preparation and 45 kg. nitrogen and 45 kg.phosphorous may be applied as basal dose before transplanting.
Seedlings may be irrigated just after transplanting and repeated after15-20 days interval.
Land may be prepared for sowing by two to three ploughing followedby planking.
15-20 metric tonnes of farm yard manure per hectare may be mixedinto the soil at the time of land preparation. 20 kg nitrogen, 30 kg.phosphorus and 20 kg potash per ha. may be applied as basal dose.
Second fortnight of October to first fortnight of November is suitablefor sowing and seed rate is 15-20 kg/hectare.
Sowing may be done by broadcasting or drilling in rows opened at 30cm apart.
To hasten germination, seeds may be soaked in water for six-eighthours.
CHILLI
FENNEL
(Khariftransplanted)
FENNEL
(Rabitransplanted)
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MONTHLY AVERAGE PRICES OF SPICES FOR AUGUST 2008SPICE CENTRE GRADE PRICERS/KG
SPICES SOURCESAverage FOB export price - July 2008
Prices are collected from secondary sources like Agricultural Produce Market committees, KiranaMerchants Association, India Pepper and Spice Trade Association, Licensed Cardamom Auctioneersetc.
Black Pepper Kochi Ungarbled 137.54Garbled 143.46
Cardamom small Vandanmettu e-auction 592.07(Auction)
Bodinayakanur e-auction 585.07Saklaspur 473.21Sirsi 443.88Maharashtra 611.19
Cardamom (L) Siliguri Badadana 148.21Chotadana 136.67
Chillies Virudhnagar 47.50Ginger (Dry) Kochi Best 98.75
Medium 93.75Turmeric Kochi Alleppey Finger 47.26
Bombay Rajpuri Finger 71.63Bombay Duggirala 43.56
Coriander Indori 90.50Kanpuri 97.13
Cumin Bombay 4% 117.66Fennel Bombay - 55.31Fennugreek Bombay - 35.94Mustard Chennai - 33.93Garlic Bombay - 13.44Celery Bombay - 60.50Clove Cochin - 280.00Nutmeg(with shell) Cochin - 131.15Nutmeg(without shell) 234.42Mace Cochin - 417.69Cinnamon Delhi - 74.75Cassia Chennai - 76.71Vanilla* 1030.00
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Black Pepper U.S.A MG-1 3.79 162.74
White Pepper U.S.A Muntok 5.69 244.33
Cardamom(Small) Saudi Arabia India Asta Extra Bold 17.31 743.29
Chillies U.S.A India S4 2.43 104.34
Chinese Small 3.70 158.88
Ginger(Dry) U.S.A Chinese Sliced 1.92 82.44
Turmeric U.S.A AFT 5..50 Curcumin 1.87 80.30
Coriander U.S.A Canadian 1.87 80.30
Cumin U.S.A Indian 3.35 143.85
Fennel Egyptian fancy 1.74 74.72
Fennugreek U.S.A Ind/Turkey 1.15 49.38
Clove U.S.A Mad/Zan/Com 5.86 251.63
AVERAGE INTERNATIONALSPOT PRICES FOR AUGUST 2008
AVERAGE IMPORT PRICE OF VANILLA IN TO USA
GRADE/ORIGIN MARKET JUNE’ 08 US $/KG
Madagascar USA 22.32Indonesia USA 14.33India USA 15.79Uganda USA 18.83
Exchange Rate 1 US $ = Rs. 42.94
SOURCE: 1.A.A. SAYIA & CO.INC.HOBOKEN
SPICE MARKET GRADE (USD/KG) (RS/KG)
