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Spices and Condiments: Status of Genetic Resources and Setting Priorities for Introduction in India

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Title Spices and Condiments: Status of Genetic Resources and Setting Priorities for Introduction in India
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Creator Anitha Pedapati, Vandana Tyagi, Anil K. Singh Nidhi Verma, S. K. Yadav, S. P. Singh Surender Singh, Pratibha Brahmi
 
Subject Spices, Coriander Ginger, Nutmeg, Pepper, Turmeric.
 
Description Not Available
India has a good amount of diversity in
spices like black pepper, cardamom, ginger, turmeric,
cinnamon, tamarind and garcinia. The other important
spices relevant to India are coriander, fennel,
fenugreek, cumin, nutmeg, clove and vanilla. Introduction
of useful germplasm from exotic sources has
been one of the major activities of National Bureau of
Plant Genetic Resources (NBPGR), New Delhi. More
than 1000 accessions of spices and condiments have
been introduced from diverse ecological areas of the
world. Some accessions with specific traits are namely
ginger-extra bold, low fiber, high dry recovery, small
rhizomes, round fingers, compact rhizomes, globose
smooth, close nodes, firm, long and slender rhizome ;
Apium spp-tolerant to high temperatures and long
duration type coriander. Major source countries were
Australia, Canada, China, Denmark, Egypt, Germany,
Israel, Mauritius, Nepal, Russia, UK and USA. These
accessions were utilized in various crop improvements
and breeding programs. Future emphasis is to introduce
specific genotypes with special characters especially
like high quality lines and lines resistant to
various biotic and abiotic stresses, early maturing
erect, long spikes with high alkaloid content, bold
seeded and suitable for high density planting.
Not Available
 
Date 2019-12-07T09:22:22Z
2019-12-07T09:22:22Z
2014-07-01
 
Type Book
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/28652
 
Language English
 
Relation Not Available;
 
Publisher Not Available