Record Details

Production of quality planting material in vegetatively propagated spices

DSpice at Indian Institute of Spices Research

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Field Value
 
Creator PARTHASARATHY, V A
KANDIANNAN, K
MATHEW, P A
 
Date 2014-08-06T06:37:55Z
2014-08-06T06:37:55Z
2010
 
Identifier Proceedings of National Conference on Production of Quality Seeds and Planting Material: Health Management in Horticultural Crops March 11-14, 2010, New Delhi, pp.533-539.
http://hdl.handle.net/123456789/1164
 
Description Spices are high-value and low-volume commodities of commerce in the world market.
Spices play an important role in the food industry world over. The estimated growth rate for spices demand in the world is around 3.19%, which is just above the population growth rate. India has been a traditional producer, consumer and exporter of spices. There are about 109 spices listed by International Organization for Standardization, and India grows about 60 of these spices. All the States in the country produce one or the other spice. During the crop year 2006-07, the country produced about 3944.2 thousand tonnes from 2410.8 thousand hectares of area under spices. During the last three decades (for which
data is available), the production has increased nearly three times due to area expansion and higher productivity. Value of spices exports from the country experienced a five-fold increase during the same period. Of the total production, nearly 9.5% was exported. The maximum export-share among spices in chilli (40%), followed by cumin (11 %), turmeric (11 %), coriander (6%) and black pepper (5%) during 2008-09. However, in terms of value, mint products and spice oil & oleoresins contributed 44% of the total export earnings. Chilli, cumin and black pepper contributed 20%, 10% and 8%, respectively, of the total export earnings.
 
Format 1471892 bytes
application/pdf
 
Language en
 
Publisher Society for Promotion of Horticulture
 
Subject planting material
vegetatively propagated spices
 
Title Production of quality planting material in vegetatively propagated spices
 
Type Article