national symposium on spices and aromatic crops (symsac –viii)

276 Pages·2015·8.26 MB·English

NATIONAL SYMPOSIUM ON SPICES AND AROMATIC CROPS
(SYMSAC –VIII)

Towards 2050 - Strategies for Sustainable Spices Production

16-18 December 2015
Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu

SOUVENIR & ABSTRACTS

Organized by

Tamil Nadu Agricultural University Indian Society for Spices
Coimbatore, Tamil Nadu Kozhikode, Kerala

In collaboration with

Indian Council of Agricultural Research,New Delhi

National Horticulture Board,Gurgaon, Haryana

ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

Directorate of Arecanut& Spices Development, Kozhikode, Kerala
National Symposium on Spices and Aromatic Crops (SYMSAC VIII)
Towards 2050 - Strategies for Sustainable Spices Production
16-18 December 2015, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu

Organized by

Indian Society for Spices, Kozhikode, Kerala
Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu

Compiled and Edited by

Krishnamurthy K S, Biju C N, Jayashree E, Prasath D, Dinesh R, Suresh J&NirmalBabu K

Cover Design

Sudhakaran A

Typesetting

Deepthi P

Citation

Krishnamurthy K S, Biju C N, Jayashree E, PrasathD,Dinesh R, Suresh J&NirmalBabu K (Eds) 2015.
Souvenir and Abstracts, National Symposium on Spices and Aromatic Crops (SYMSAC VIII): Towards
2050 - Strategies for Sustainable Spices Production, Indian Society for Spices, Kozhikode, Kerala, India

Published by

Indian Society for Spices, Kozhikode, Kerala

December 2015

The financial assistance received from Research and Development Fund of National Bank for
Agriculture and Rural Development (NABARD) towards printing of this publication is
gratefully acknowledged.

Opinions in this publication are those of the authors and not necessarily of the Society

Printed at
K T Printers, Mukkam – 0495 2298223
CONTENTS Page No.

Special Session

Lead Lectures

L1 Spices - Way forward: 3-14

L2 Kokum (GarciniaindicaN) K-P Krroissphneact Ks:u mar 15-23

P J Kshirsagar, C D Pawar,
L3 PSt Mra Hteagldieasn fkoarr ,s Aujsitt aSihniarobdlek asrp &ic eY pRr Poadruucletikoanr - The way forward: 24-30

L4 MSp Aicneasn pdraoraspj ects and retrospects- Accent on NE region: 31-39

L5 VP rAo tPeacrttehdas caurlattihvya tion technologies for seed spice crops: 40-46
Balraj Singh &
R avindra Singh
Session I: Genetic Resources, Crop Improvement & Biotechnology

Lead Lectures

L6 Designing a plant for seed spices: 49-55

E V Divakara Sastry
Oral Presentations

O1 Varietal diversity in nutmeg: 57
N Mini Raj, H C Vikram & Priyanka S
Chandran
HS Mehta Memorial Award Presentations

H1 Developing minimal descriptor for nutmeg (Myristica fragrans Houtt.) 59
and characterization of germplasm:
H C Vikram, N Mini Raj, Deepu
H2 MChaathraewct e&r iEz aVt Nioynb ea nd evaluation of Nigella sativa L. genotypes for 59-60
growth, yield and quality:
Y Diwakar, R K Kakani, S S Rathore,
C B Harisha, H Asangi & R K Solanki
P1 – P45 Poster Presentations 62-87
Session II: Soil & Plant Health Management

Lead Lectures

L7 Good agricultural practices in medicinal plants: 90-95
Jitendra Kumar &
L8 RSu Ss Jtaati nable plant protection technologies in spice crops: 96-104
L9 SC aDrebvoansa sheaqyaumes, tRr aStuisoene lian B shpaiic &e sS acnrtohpopshin Jg E asypsetne ms- Future strategies 105-108

for climate change:

Oral Presentations E V S Prakasa Rao

O2 Importance of micronutrients and designer formulations for spices: 110

O3 VCl Simrinaitvea csahna,n Rg eD iinne sthhe & c Slo Huadm fzoar est cardamom hot spots in relation to 111
cardamom productivity in Guatemala and India:
Muthusamy Murugan,
O4 AStuavtuudsa oi fA pneasntdichiid, Re arjeus Ridauvei, sM in K m Dahjaonry sap &ic Ke Bco Dmemepothdyit ies: 112

O5 KT hBeh uvabnlaecskw arip, Mep Ppaerra-mCoalslievtaomtr &ic hPu Kma rthihko st-pathosystem: Biology, 113
epidemiology and management:

HS Mehta Memorial Award PreseCn tNa tBiiojun s& R Praveena

H3 Identification of Leaf curl virus resistant genotypes in chilli through 115
whitefly transmission and PCR:
M Manikandan, T Arumugam,
H4 TR eSsairdauswesa thayn, dS Hdairsisship &a tVio An Saothf iycahmlourrftehnya pyr in chilli under field 115-116
condition:

H5 Cassia occiPd eKnatratlhiisk ,a Sn Kd uCtutarlcaumm, Ka Glounngaase ekxatrraanc &t mK eBdhiuavtaende sshywntahrei sis of 116
silver nanoparticles and their nematicidal activity against the root
knot nematode Meloidogyne incognita:

H6 Factors affecting secondary metaboliteD p rKoadlauiscetilovin & i nP NSuignedlalar asraatji va L.: 116-117
Role of sowing window, nitrogen and phosphorus:
K Gir idhar,
H7 GSp Seactihayla mnaertahyoadn ao fR ceudldtiyv, aSt Siounry fao Kr uromoatr mi, Ae dLiacliinthaal Kanudm aarrio&m Aa tSiicv carsoanpksa: r 117

P46–P127 LP oNsatleinr aP &re Kse Rnatjaatmioannsi 119-165
Session III: Mechanization, Post Harvest Management & Quality Standards

Lead Lectures

L10 Harmonization of quality standards in spices: 168-175

L11 Innovations on spice processing - An overviewM: R Sudharshan 176-185

HS Mehta Memorial Award Presentations M Madhava Naidu

H8 Microwave assisted extraction of 6-Gingerols from fresh ginger: 187

H9 MCi nVneadmasohnre ea, nRda vtiu Rrammearsiwc admoym &i nMa tMe adinh aavna tNioaxididua nt potential among 187-188
four major spices:
SaranyaBalu, Sulfikarali Thondikkal, S Chindhu,
P128–P153 APo Mst Meru Pnereebse, Nnt Ka tLioeenlsa & T John Zachariah 190-204

Session IV: Quality Planting Material production

Lead Lectures

L12 Nursery accreditation and quality planting material production in 207-220
spices:

L13 QualityH soemede yp rCohdeuricytaino n& i Fne smeeinda spices - Issues and strategies: 221-230

DOhrairle Pnrdersae Snintagthi,o Dn sK Gothwal & A C Shivran

O6 Perspectives on quality planting material production (QPMP) in black 232
pepper:

O7 TurmeriKc Ktarnandisapnlnaannts, C: Kp rTohdauncktaimona ntie &c hDn Piqrauseast h for quality planting 233
material:

Session V:R S Cciheintrtais &t- JF Saurrmesehr -Industry Interface

Lead Lectures

L14 High production technology in black pepper - Challenges and farmer’s 236-245
perspective:

L15 Organic prodSu Jc tAinokne tgeocwhdnao l&o gCy N i nB isjeue d spices: 246-252

L16 Strategies for sustainable spices production - RGoolep aolf L sapl ices board: 253-260

L17 SK iSnidgd oafr sapmiacepsp au nder the tree of life: 261

L18 Vanilla from India - An opportunity rOe Vvi Rsi Steodm: asundaram 262-263
R Mahendran
Indian Society for Spices

Special Session

1 | SYMSAC VIII Towards 2050-Strategies for Sustainable Spices Production
Indian Society for Spices

Lead Lectures

2 | SYMSAC VIII Towards 2050-Strategies for Sustainable Spices Production
Indian Society for Spices
L1

Spices – Way forward

N K Krishna Kumar

Deputy Director General (Horticultural Sciences)
Indian Council of Agricultutural Research, New Delhi
[email protected]

Civilizations of Asia were involved in spice production, utilization and trade since ancient times. Spices
are high value and low volume commodities of commerce in the world market. Globally, the fast
growing food industry depends largely on spices for imparting taste and flavour. Health conscious
consumers in developed countries prefer natural colours and flavours of plant origin to cheap
synthetic products. Thus, spices form the basic building blocks of flavour in food preparations in
addition to their use as functional foods, nutraceuticals and sources of several high value
phytochemicals.

Spices are integral to human life, especially in Indian society; in tradition, food, aroma, health and
economy and every positive development in spices improves the quality of life world over. India is the
largest producer of spices with an annual production of 5.8 million MT during 2012-13 from an area of
3.1 million hectares. Black pepper, ginger, turmeric, cardamom and tree spices such as nutmeg,
cinnamon, garcinia and tamarind are the tropical spices of importance in Indian context. Coriander,
cumin, fennel and fenugreek are important seed spices and mint is a herbal spice of importance.
Garcinia, black cumin, ajowain, saffron, mint, oregano, lavender, star anise are considered as future
crops among the spices. India has been a traditional producer, consumer and exporter of spices in the
world and almost all states in the country produce one or the other spices. After a domestic
consumption of more than 70% of the spices produced, India still remains as the largest exporter of
spices in all its forms; raw, ground and processed and as active ingredient isolates. India contributes
48% of the total world trade in quantity and 43% of the value. During 2012-13, 19000 tonnes of curry
powder blends valued at Rs. 298.4 crores has been exported. Export of spice oils and oleoresins has
recorded an all time high of 8670 tonnes valued at Rs. 1312.8 crores in 2012-13. The estimated growth
rate for spice demand in the world is around 3.19%. The spice industry in India and trade has shown
stunning progress over the last 5 years with 120% increase in revenue which is expected to touch $ 3
billion by 2017. East Asia is the major market for spices, followed by America and the European Union
and the world spice trade is expected to touch $ 17 billion by 2020.

Indian spices flavour foods all over the world and use of spices is ever increasing in food, medicine and
pharmaceutical industry. The consumption of spices is growing in the country with increase in
purchasing power. It is envisaged that, everyone in India would be consuming one spice or the other
with a higher per capita consumption. It is estimated that, we may have a population of about 1.69
3 | SYMSAC VIII Towards 2050-Strategies for Sustainable Spices Production