Experts stress on cultivation of temperate spices in HP and J&K

Oct 10, 2018 21:17 | Poltics

Experts stress on cultivation of temperate spices in HP, J&K

 

 Dharamshala (Arvind Sharma) 10/10/18

 

Scientists of top agricultural institutes and universities of the country  are of the view that the future direction in spices development should be oriented towards industrial varieties and use of safer agricultural chemicals, which ensures plant protection codes and food safety. These scientists were gathered  recently in  29th Annual Workshop of ICAR-All India Coordinated Research Project (AICRP) on spices held at Dr Y S Parmar University of Horticulture and Forestry (UHF), Nauni in Himachal .

 

Dr T Janikiram, Assistant Director-General (Horticulture Science), ICAR, New Delhi emphasized the importance of spices in doubling farmers income. He highlighted the importance of temperate spices crops saffron and black cumin (kala jeera) for Jammu and Kashmir and Himachal Pradesh agro-climatic conditions. Dr Janikiram said, ‘ quality-planting material through accredited nurseries must follow strict adherence to plant quarantine measures in transporting planting materials.”

Dr Vijay Singh Thakur, UHF Director of Extension Education emphasized on the importance of sustainable horticulture development in Himachal Pradesh and benefit of spices in mixed cropping system. Other experts opined that the spices grown in the hilly regions are of better quality and was bound to have increased acceptance by the industry and their popularization and cultivation was the need of the hour.

 

An important element of the workshop was the variety recommendation session. Eleven different spices varieties from all over India was recommended for release at the national and state level. The new ginger variety, Solan Giriganga developed by AICRPS center of UHF Nauni with high yield and bold rhizomes was recommended for Himachal Pradesh, West Bengal and Nagaland. Among other qualities, the variety has an essential oil content of 1.45 per cent, which is comparable to the international standard (1.50).

 

The other varieties recommended for release were Turmeric variety TCP 129 developed by AICRPS centre Pundibari, West Bengal for Leaf Blight disease tolerance; high yielding monoecious nutmeg variety ‘Konkan Sanyukta’ developed by AICRPS center, Dapoli, Maharastra; four high yielding coriander varieties from NRCSS-Ajmer, Dholi, Jabalpur and Raigarh AICRPS centers. A fennel variety from NRCSS-Ajmer, two varieties in Fenugreek from Hisar and Kumarganj and one variety in Cumin from Jagudan were also recommended. These varieties are expected to fulfil the needs of the industry requirement, consumer preference and augment the spice production under the changing climate change scenario.  In addition, six agro-technologies were also recommended for adoption by the farmers. The technologies were bio-fertilizers application for yield enhancement of coriander, fertigation in coriander and fennel, cumin aphid management, cumin blight management and packages for organic farming in small cardamom.