SPICE PRODUCTION TECHNOLOGY | POSTER ON SPICE PRODUCTION TECHNOLOGY | ARTICLE ON SPICE PRODUCTION TECHNOLOGY | ABSTRACT ON SPICE PRODUCTION TECHNOLOGY

 

                             SPICE PRODUCTION TECHNOLOGY

 

INTRODUCTION

Spices and condiments are part of Indian culture and cuisine from old days. Spices are the most reason for attracting of the many countries to India for invasion. India is that the largest consumer, producer and exporter of many spices. Quite 100 sorts of varieties of different spices grow in in several  climatic zones of India.

SPICE PRODUCTION TECHNOLOGY

MATERIALS AND METHODS

The study was conducted in six selected villages. From the said selected villages, an exhaustive list of two hundred fifty spices farmers of the area was prepared and thirty eight spices cultivation random. Both individual and group interview technique has been employed for collection of information from the sample respondents under study.

RESULT AND DISCUSSION

Production status of spices indicates that except ginger the state level productivity was quite higher than the district level productivity in chilli, turmeric and black pepper.

PRODUCTION TECHNOLOGY

ITEMS	TURMERIC	GINGER	BLACK PEPPER	CHILLI
Variety	H.Y.V(Rajendra sonia,suranajana,surma)	HYV-Suprava,suruchi,Baroda	Karimmuna, srikara, subrakara	Pusajawala,G3,NP46A,Bhagyamaxmi(G4)
Soil	Sandy loam, well drained	Loam to Sandy loam	Same of other	Fertile well drained, cultivate land
Time of sowing	Mid april to last may	Mid april to may mid	Mid april to june last	Mid jan to mid may
Seed rate	250-350kg	200-300kg	180-215cuttings	150-200gm
Propagation	Rhizome(30-35g)	Rhizome(20-30g)
Planting distance	25*25cm	20*25cm	50*55cm	60*45cm
Irrigation	Time to time	Time to time	After fertilizer application	As per situation storage
Harvesting time	December Seed- feb	december Seed- march	Oct-march	After 3 month of planting
yield	40-45q	20-30q	3q	8-14g Green 2-3.5gm Dry

 

CONCLUSION

On the basis of finding of study following recommendation are made for the wider diffusion of the  technology .

•         Adequate supply of improved varities.

•         Curbing the gaps specially in black pepper, turmeric, ginger

  REFERENCE

1. Production technology of spice-Research gate

2. Production technology of some major and minor spice crops| Springer link