As spices grown in hill regions have more acceptance in the market owing to the better quality of produce, their popularisation and cultivation is the need of the hour to increase farmers’ income.
These were views of scientists of top agricultural institutes and universities of the country in the recently concluded 29th Annual Workshop of ICAR-All India Coordinated Research Project (AICRP) on spices held at Dr YS Parmar University of Horticulture and Forestry (UHF), Nauni in Solan district.
Experts said development of spices should be oriented towards industrial varieties and use of safer agricultural chemicals which ensure plant protection codes and food safety.
Dr T Janikiram, Assistant Director-General (Horticulture Science), ICAR emphasised the importance of spices in doubling farmers income.
“The cultivation of temperate spices as saffron and black cumin (kala jeera) should be carried out in Jammu and Kashmir and Himachal Pradesh as these areas have suitable agroclimatic conditions,” he said.
He said that quality-planting material through accredited nurseries must follow strict adherence to plant quarantine measures in transporting planting materials.
He appreciated the efforts of AICRPS team having won the prestigious Choudhary Devi Lal Best AICRP award.
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 were bound to have increased acceptance by the industry and their popularisation and cultivation was the need of the hour.
Around eleven different spices varieties from all over India were 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).