spices scenario

1. BY:VISHNU KUMAR MISHRA
ID NO 13-533-011
1st M.Sc.(Hort)

2. HISTORY, SCOPE AND
IMPORTANCE, CURRENT SCENARIO & GAP
OF SPICES

3. Content
History of spices
Scope and importance of spices
Current status of spice
Area and production
Distribution of spices in Indian states
Export and import
GAP of spices

4.  Indian story of Spices -
more than 7000 years old.
 Archeologists discovered spices in Egyptian tombs in 3000 BC.
 Archaeological excavations have burnt clove onto the
floor of a kitchen, dated to 1700 BCE, at the
Mesopotamian
 The Spice trade developed throughout South Asia and Middle
East in around 2000 BCE with cinnamon and pepper, and
in East Asia with herbs and pepper.
 The ancient Indian epic Ramayana mentions cloves.
It reveals that the history of Indian spices dates back to the
beginning of the human civilization.

5. Important Landmarks in the History of Spices at a
Glance
Remarks about the importance and use of spices in 6000 BC
Vedic texts.
Pyramid age remarks about spices in Egyptian history 6000-2100 BC
and the use spices in 'Mummies' as preservative.
Charaka, and Susrutha mentioned the use of pepper in 1550-600 BC
medicine
A Chinese envoy visited the Malabar Coast in search 1st century
of pepper.
Chinese traveler, Sulaiman visited Kerala coast, 851 AD
recorded the black pepper cultivation and trade with
China
China imports large quantity of pepper from Malabar 1200 AD
Coast and Java

6. Vasco de Gama discovered the sea route to India and arrived at 1498
Calicut.
Pedro Alvares Cabral landed in Calicut and established supremacy
of Portugal over spices trade in the Malabar coast.
1500
Establishment of the British East India Company for trading in 1600
spices. British landed in India on 24 August. 1600 at Surat.
The French came for spices trade.
1700-1800
America entered the pepper trade
1795-1800
First research station for pepper established in India at Panniyur. 1952-1953
Kerala
Establishment of International Pepper Community at Jakarta 1972
(Indonesia)
Establishment of National Research Centre for Spices (NRCS)
1986
NRCS Upgraded as Indian Institute of Spice Research. (IISR)
1996
Source :- Spices Board of India

7. India has diverse soil and climate & several agro- ecological
regions which provides the opportunity to grow a variety of spice
crops.
It is low volume and high value crop.
spice crops play a unique role in India’s economy by improving
the income of the rural people
Labor intensive so generate lot of employment opportunities for
the rural population.
The demand of Indian spice is very much in other countries .
Hence we have very much scope to meet that demand by huge
production.
source- UCLA Louise M. Darling Biomedical Library
12-077 CHS, Box 951798

8.  Spices can improve the palatability and the appeal of dull diets.
 Flavors stimulate salivation and promote digestion
 Improve health, by affecting the humors & moods (sanguine,
phlegmatic, choleric and melancholic)
 Having antibacterial and preservative action Ex- pickles
 The strong preservative quality of many spices made them ideal
for embalming.

9. scenario of spices

10. CURRENT STATUS
 India- Land of spices
 India- Largest producer, consumer and exporter of spices
 China - second largest producer
 >90% for domestic consumption
 109 spices- all over world
 India- 52 spices
 Share of spices in total agricultural export- 6%
 India’s share of world spice trade- 45-50% by volume and
25-30% by value

11. CURRENT STATUS
 The total exports of spices have touched a record Rs
153384.46 lakhs for 525750 tonnes in 2011.
 Value-added spices (Curry powder/paste, mint products and
spice oils and oleoresins) has contributed around 43 per cent
of the total foreign earnings during this period.
 Export of pepper was the major contributor, which had gone
up to 18850 tonnes valued at Rs 7788.5 lakhs.

12. Crop
Area (000’ Ha)
Production (000’ Mt)
Productivity (Mt/Ha)
Chillies
792.1
1223.4
1.5
Garlic
200.6
1057.8
5.3
Turmeric
195.1
992.9
5.1
Ginger
149.1
702.0
4.7
Coriander
530.5
482.0
0.9
Tamarind
59.6
206.3
3.5
Cumin
507.8
314.2
0.6
Fenugreek
81.2
118.4
1.5
Fennel
61.8
105.4
1.7
Pepper
183.8
52.0
0.3
Cardamom
86.7
15.7
0.2
Ajwan
25.8
22.2
0.9
Nutmeg
16.1
11.4
0.7
Cinnamon
29
5.0
1.7
Clove
24.0
1.2
0.5
Total
2940
5351
1.8
(Source- NHB
Database ,2011)

13. GINGER
13.12%
CORIANDER
9.01%
TURMERIC
18.56%
GARLIC
19.77%
CHILLI 22.87%
(Source- NHB Database ,2011)

14. State
Area (000’ Ha)
Production (000’ Mt)
Productivity (Mt/Ha)
Andhra Pradesh
289.2
1069.2
3.7
Gujarat
479.4
792.6
1.7
Rajasthan
598.9
668.0
1.1
Karnataka
259.1
460.4
1.8
Madhya Pradesh
287.5
413.7
1.4
Tamil Nadu
134.3
341.2
2.5
Assam
89.2
222.1
2.5
Uttar Pradesh
56.6
200.7
3.5
West Bengal
96.9
192.9
2.0
Orissa
124.0
174.7
1.4
Kerala
234.8
113.1
0.5
Mizoram
21.4
110.5
5.2
Maharashtra
116.5
100.6
0.9
Haryana
15.1
77.9
5.2
Meghalaya
16.8
71.4
4.3
(Source- NHB Database ,2011)

20. Crop
Quantity (in tonnes)
Value(in Rs. Lakhs)
Pepper
18850
38318.50
Cardamom(s)
1175
13216.25
Cardamom(L)
775
4462.90
Chilli
240000
153554.00
Ginger
15750
12131.25
Turmeric
49250
70285.15
Coriander
40500
16663.25
Cumin
32500
39597.75
Fenugreek
18500
6548.25
Celery
3750
2585.90
Fennel
7250
6588.25
Garlic
17300
6977.30
Tamarind
17500
8000.00
Spice oils & oleoresins
7600
91062.45
Other spices
7575
6140.80
SOURCE : DGCI&S.

21. Major Country Wise Export Of Spices From India
(2004-2005 to 2010-2011, April-June)
(Qty. in Mt, Value Rs. Lakhs)
Major Countries
2009-10(E)
2010-11(April-June)
Qty.
Value
Qty.
Value
U.S.A
47310
87265
12400
23818
Malaysia
64163
45120
20648
14510
China
8910
42520
3488
8427
U.A.E
54904
35471
13113
8435
U.K
22520
29944
6735
8908
Sri Lanka
42364
23690
9950
5191
Bangladesh
48077
23577
8189
3020
Source – Indianstat

22. Crop
Quantity (in tonnes)
Value(in Rs. Lakhs)
Pepper
16100
27010.63
Cardamom(s)
75
656.53
Cardamom(L)
4050
10217.50
Chilli
450
408.25
Ginger
21500
8266.75
Turmeric
3900
4220.54
Coriander
915
621.91
Cumin
515
593.30
Garlic
115
116.10
Clove
7,000
15,337.03
NutMeg
1,460
5,272.28
Mace
400
2,559.94
Other Spices(2)
5,470
6,037.72
Oils & Oleoresins(3)
1,205
14,492.32
Total
86,775
117,550.59
SOURCE : DGCI&S.

23. Import of Spices by India
(2009-2010 to 2011-2012-upto November 2012)
(Quantity in Tonne, Value Rs. in Lakh)
Year
Quantity
Value
2009-10
106700
110045.75
2010-11
86775
117550.57
2011-12 (Upto November 2012)
62880
109456.32
Source – Indianstat

24. Month-wise Total Exports of Spices from India
(November 1992 to June 2013)
(Rs. in Crore)
Year
April
May
June
July
Aug.
Sept.
Oct.
Nov.
Dec.
Jan.
Feb.
Mar.
2005-06
166.77
162.09
162.19
160.79
175.06
178.36
187.73
160.29
192.91
169.11
176.98
221.39
2006-07
187.32
222.72
232.33
235.40
267.57
272.59
245.04
292.45
256.74
248.55
288.91
402.35
2007-08
301.69
296.14
308.73
364.32
492.92
469.99
482.60
393.73
328.33
405.70
433.55
534.15
2008-09
545.33
639.01
574.22
606.75
459.89
474.80
533.06
498.76
470.31
522.59
471.44
542.26
2009-10
453.56
413.18
442.95
566.81
461.79
480.95
602.61
562.47
511.71
487.69
532.03
624.50
2010-11
606.19
570.33
540.12
655.2
542.08
617.59
644.81
744.37
774.89
686.45
720.51
748.80
2011-12
953.92
899.97
895.51
1064.72
1176.92
988.99
1247.58
1169.70
1276.78
1079.87
1034.91
1376.08
2012-13
1244.47
1206.93
1510.58
1605.70
1433.64
1296.11
1127.50
1401.90
1125.45
1080.43
1070.16
1404.57
2013-14
1059.55
1091.64
1175.31
Source – Indianstat

25. Threat from other nations in the global spice
trade
Crop
Competitors
Garlic
China, Thailand
Coriander
Morocco, Bulgaria
Cumin
Turkey, Syria
Ginger
China, Nigeria
Black pepper
Vietnam, Brazil
Cardamom
Guatemala
Seed spices
Turkey, Morocco, Egypt

27.  A/C to United Nations Food and Agriculture Organization"practices that address environmental, economic and social
sustainability for on-farm processes, and result in safe and
quality food and non-food agricultural products“
 GAPs is a set of principles, regulations and technical
recommendations applicable to production, processing and food
transport, addressing human health care, environment protection
and improvement of worker conditions and their families.

28. Healthy food production
with minimum chemical use
Aims of GAP
Safe and safety foods
towards zero microbial loads
Preservation of environment
while exploiting the resources

29. The major practices of GAP
Soil management
Crop production and protection
On farm processing

30. SOIL FERTILITY & SOIL CONSERVATION
 Keep the ground covered by a crop or a mulch
 Plant a cover crop as soon as land is cleared
 Construct drains to avoid rapid flows which cause erosion
 Use of mulches
 Add manure and plant litter after pruning where organic
matter is low
 Leave leaf fall and pruned from shade trees in the field.

31. NUTRIENTS
 Use a combination of mulches and fertilisers
 Local fertiliser recommendations should be used but always
taking into account the actual condition of the crop
 Use of leguminous species
 Do not use ash from fires on fields because it will reduce the
soil acidity
 Algal blooms in ponds within the farm should be
investigated, as they indicate nutrient leakage to surface
water

32. PEST MANAGEMENT
 The use of pesticides on spices should be avoided
 The use of pesticides may kill the natural enemies of pests and
allow an epidemic to develop
 Serious pest infestations can occur seek advice on Integrated
Pest Management (IPM)
 Application must be restricted to those products recommended
by the national research institutes
 Pesticides must not be used if workers are not trained

33. WEED CONTROL
 Use cost effective mechanical methods including the use of
mulches
 If weeds are a problem in spice crops, consider whether this
is a result of pruning policy
 Ensure that the safer compounds, such as glyphosate, are
used wherever practical
 Use ultra low volume or similar technology to minimise
discharge chemical levels

34. BIODIVERSITY
• Consider the impact of any new planting before land
preparation starts
• Maintain areas of land with native plant species and where
wildlife can live
• Plant trees that can be used to control pests (for example
Neem)
• Plant woodlots that will produce firewood, while
maintaining a diversity of native species

35. WATER
 Ensure that irrigation water is applied to maximise availability
to the bush with minimal run-off
 Consider the impact on down-stream users when extracting
water from rivers.
 Use buildings with appropriate roofing to feed water
tanks, collecting rain water for domestic use

36. LOCAL ECONOMY
• Rural communities are dependent on sustainable agriculture.
• As a farmer you can build and sustain these communities by
buying and resourcing locally
• Use reliable local suppliers.
• Use local employees as much as possible.
• Encourage employees to send their earnings to their home
and family.

37. Who benefit from the GAPs?
 Farmers and their families that will obtain healthy and
good quality food to assure their nutrition and
nourishment.
 Consumers, that will enjoy better and safe quality food,
with sustainable production.
 The population in general, that will benefit from a better
environment.

40. References
 Nybe ,E.V & Miniraj, N. 2007. Spices, New India Publishing
Agency, New Delhi, pp. 202-206
 Peter, K.V. 2001. Handbook of herbs and spices
 Peter, K. V. & Ravindran, P.N. Breeding of Spice Crops

41. 41