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SPICES VARIETIES: A compendium of morphological and agronomic characters of improved varieties of spices in India

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Title SPICES VARIETIES: A compendium of morphological and agronomic characters of improved varieties of spices in India
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Creator Edison S., Johny A.K., Nirmal Babu K. and Ramadasan A. (Eds.)
 
Subject spices, varieties, black pepper, cardamom, ginger, turmeric, coriander, cumin, fennel, fenugreek
 
Description Not Available
The intensive research activity on spices especially since 1971 has resulted in release of a large number of varieties, both at state as well as at national levels. The periodical workshops of the AICRP on Spices have been the most important forum for discussions and recommendation for re1ease of varieties either through the Central Sub-Committee for Crop Standards, Notification and Variety Release or the State Committees for Variety Release, The 15 odd co-ordinating centres under the AICRP on Spices, the National Research Centre for Spices, the Indian Cardamom Research Institute and the various state Agricultural Universities have done yeomen service in developing, promoting and releasing of over 50 varieties in spices till date. The salient features of the improved varieties of black pepper, cardamom, ginger, turmeric, coriander, cumin, fennel and fenugreek are given in this publication. In this book, the available information on most of the important morphological and agronomic characters as well as salient quality attributes are compiled and presented.
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Date 2017-05-01T06:07:43Z
2017-05-01T06:07:43Z
1991-11-01
 
Type Book
 
Identifier Edison S., Johny A.K., Nirmal Babu K. and Ramadasan A. (Eds.) 1991. SPICES VARIETIES: A compendium of morphological & agronomic characters of improved varieties of spices in India. National Research Centre for Spices, Calicut, Kerala, India. 70 pp.
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http://krishi.icar.gov.in/jspui/handle/123456789/3694
 
Language English
 
Relation Not Available;
 
Publisher ICAR IISR