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National Symposium on Spices and Aromatic Crops (Symsac –Viii)

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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: N K Krishna Kumar 3-14 L2 Kokum (Garciniaindica) -Prospects: P J Kshirsagar, C D Pawar, 15-23 P M Haldankar, Ajit Shirodkar & Y R Parulekar L3 Strategies for sustainable spice production - The way forward: 24-30 M Anandaraj L4 Spices prospects and retrospects- Accent on NE region: 31-39 V A Parthasarathy L5 Protected cultivation technologies for seed spice crops: Balraj Singh & 40-46 Ravindra Singh Session I: Genetic Resources, Crop Improvement & Biotechnology Lead Lectures L6 Designing a plant for seed spices: E V Divakara Sastry 49-55 Oral Presentations O1 Varietal diversity in nutmeg: N Mini Raj, H C Vikram & Priyanka S 57 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 Mathew & E V Nybe H2 Characterization and 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: Jitendra Kumar & 90-95 R S Jat L8 Sustainable plant protection technologies in spice crops: 96-104 S Devasahayam, R Suseela Bhai & Santhosh J Eapen L9 Carbon sequestration in spices cropping systems- Future strategies 105-108 for climate change: E V S Prakasa Rao Oral Presentations O2 Importance of micronutrients and designer formulations for spices: 110 V Srinivasan, R Dinesh & S Hamza O3 Climate change in the cloud forest cardamom hot spots in relation to 111 cardamom productivity in Guatemala and India: Muthusamy Murugan, Auvudai Anandhi, Raju Ravi, M K Dhanya & K B Deepthy O4 Status of pesticide residues in major spice commodities: 112 K Bhuvaneswari, M Paramasivam & P Karthik O5 The black pepper-Colletotrichum host-pathosystem: Biology, 113 epidemiology and management: C N Biju & R Praveena HS Mehta Memorial Award Presentations H3 Identification of Leaf curl virus resistant genotypes in chilli through 115 whitefly transmission and PCR: M Manikandan, T Arumugam, T Saraswathy, S Harish & V A Sathiyamurthy H4 Residues and dissipation of chlorfenapyr in chilli under field 115-116 condition: P Karthik, S Kuttalam, K Gunasekaran & K Bhuvaneshwari H5 Cassia occidentalis and Curcuma longa extract mediated synthesis of 116 silver nanoparticles and their nematicidal activity against the root knot nematode Meloidogyne incognita: D Kalaiselvi & P Sundararaj H6 Factors affecting secondary metabolite production in Nigella sativa L.: 116-117 Role of sowing window, nitrogen and phosphorus: K Giridhar, G Sathyanarayana Reddy, S Surya Kumari, A Lalitha Kumari & A Sivasankar H7 Special method of cultivation for root medicinal and aromatic crops: 117 L Nalina & K Rajamani P46–P127 Poster Presentations 119-165 Session III: Mechanization, Post Harvest Management & Quality Standards Lead Lectures L10 Harmonization of quality standards in spices: M R Sudharshan 168-175 L11 Innovations on spice processing - An overview: M Madhava Naidu 176-185 HS Mehta Memorial Award Presentations H8 Microwave assisted extraction of 6-Gingerols from fresh ginger: 187 M Vedashree, Ravi Ramaswamy & M Madhava Naidu H9 Cinnamon and turmeric dominate in antioxidant potential among 187-188 four major spices: SaranyaBalu, Sulfikarali Thondikkal, S Chindhu, A M Muneeb, N K Leela & T John Zachariah P128–P153 Poster Presentations 190-204 Session IV: Quality Planting Material production Lead Lectures L12 Nursery accreditation and quality planting material production in 207-220 spices: Homey Cheriyan & Femina L13 Quality seed production in seed spices - Issues and strategies: 221-230 Dhirendra Singh, D K Gothwal & A C Shivran Oral Presentations O6 Perspectives on quality planting material production (QPMP) in black 232 pepper: K Kandiannan, C K Thankamani & D Prasath O7 Turmeric transplants: production techniques for quality planting 233 material: R Chitra & J Suresh Session V: Scientist-Farmer-Industry Interface Lead Lectures L14 High production technology in black pepper - Challenges and farmer’s 236-245 perspective: S J Ankegowda & C N Biju L15 Organic production technology in seed spices: Gopal Lal 246-252 L16 Strategies for sustainable spices production - Role of spices board: 253-260 S Siddaramappa L17 King of spices under the tree of life: O V R Somasundaram 261 L18 Vanilla from India - An opportunity revisited: R Mahendran 262-263 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
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