Traditional storage practices of spices and condiments in Odisha

Abstract

Spices and condiments are important cash crops in Odisha. About 2.17 lakh tonnes spices are being produced annually from 2.37 lakh ha area. However, storage losses of spices are very high (30 - 40%) due to inappropriate storage practices. Therefore, the present study was carried out during 2009- 2010 to assess the current status of the traditional practices followed by farmers in general and women in particular for storage of spices and condiments in Odisha for ginger (Zingiber officinale Rosc.), turmeric (Curcuma longa L.), chilli (Capsicum annuum L.), onion (Allium cepa L.), garlic(Allium sativum L.) and coriander (Coriandrum sativum L.). Four districts of Odisha namely Khurda, Ganjam, Kandhamal and Keonjhar were selected where these spices are cultivated and stored by the farmers. The sample consisted of 360 farmers including 180 women. Observations revealed that a large number of farmers still practice the traditional storage system. Ginger and turmeric are stored in pit method, heap method and in situ method while chilli, onion and garlic are stored in a mesh bags and hanging method. In traditional method of storage, farmers are depending on local resources and practices. Spices are stored by the farmers of Odisha mainly for home consumption, seed purpose and for income generation. Storage losses were recorded 10 - 15% in ginger, 20 - 30% in turmeric, 10 - 15% in onion and garlic in traditional method of storage which were less as compared to who has not adopted storage practices.