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Strategies to Enhance Garlic Production in Tamil Nadu – a Case Study

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Strategies to Enhance Garlic Production in Tamil Nadu – a Case Study JOURNAL OF INTERNATIONAL ACADEMIC RESEARCH FOR MULTIDISCIPLINARY Impact Factor 1.393, ISSN: 2320-5083, Volume 2, Issue 8, September 2014 STRATEGIES TO ENHANCE GARLIC PRODUCTION IN TAMIL NADU – A CASE STUDY DR.C. SEKHAR* DR.M. PRAHADEESWARAN** R. NAGARAJ*** *Professor in Agricultural Economics, Dept. of Social Sciences, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam, Tamil Nadu, India **Assistant Professor in Agricultural Economics, Dept. of Social Sciences, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam, Tamil Nadu, India ***Project Student, Dept. of Social Sciences, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam, Tamil Nadu, India ABSTRACT Spices are the Pearls of developing nations and are in great demand worldwide. Garlic is one of the important commercial spice which is used in the diet of human being every day and it also serves as antibiotic, anticholesterol, stimulant, thermogenic and in cardiopathy. Such an important spice area is almost dwindling. Though the production and productivity of Garlic is increasing, it is insufficient to cater the domestic and export markets and hence concerted efforts need to be taken to enhance the area, production and productivity of Garlic. This paper has made such effort besides providing the cost of production of garlic per unit area and the constraints associated with garlic production. KEYWORDS: Area, Production and Productivity, Spices, Garlic, Cost of Production, Constraints INTRODUCTION TO SPICES Spices are the ‘Pearls of Developing Countries’. Spices are in great demand in the industrialized nations. Since India is blessed with varied agro-climatic zones, India could produce variety of spices and exports the same to 120 countries. At Present, the production of spices is around 3.20 million tonnes of different spices valued at approximately 4 billion US$ and holds a prominent position in World Spice Production. A spice is a dried seed, fruit, root, bark or vegetative substance primarily used for flavoring, coloring or preserving the food. Spices are distinguished from herbs which are parts of leafy green plants also used for flavoring. Many spices have antimicrobial properties. A spice may have an extra use usually medicinal, religious, ritual, cosmetics or perfume production or as a vegetable (Sajith Mohan et.al. 2013). In Turmeric, the roots are consumed or the Rhizomes are consumed. But in Garlic, it is used as vegetable and serves as antibiotic. However, the details of uses of different spices particularly the medicinal uses are delineated in Table 1.1. 112 www.jiarm.com JOURNAL OF INTERNATIONAL ACADEMIC RESEARCH FOR MULTIDISCIPLINARY Impact Factor 1.393, ISSN: 2320-5083, Volume 2, Issue 8, September 2014 Table 1.1: Medicinal Properties of Indian Spices Sl. Name of the Medicinal Properties of Spices No Spice 01 Allspice Stimulant, Digestive, Carminative, Anodyne against Rheumatism and Neuralgia 02 Aniseed Mild Expectorant, Stimulating, Carminative, Diuretic, Diaphoretic, in Asthma Powders, in Veterinary Medicine 03 Bay Leaves Stimulant in Sprains, Narcotic and in Veterinary Medicine (Laurel) 04 Bishop’s Weed Digestive, Antispasmodic, Stimulant, Carminative, Expectorant (Ajowan) 05 Capsicum Digestive, Thermogenic, Carminative, Stimulant, Cardiotonic, Antipyretic, Serdorific, Rubefacient and Sialogogue 06 Cardamom Stimulant, Tonic, Diuretic, Carminative, Digestive, Expectorant, (Small) Cardiotonic and used in several Pharmaceutical preparations 07 Cardamom Hypnotic, Appetizer, Astringent to bowels, Tonic to Heart and Liver (Large) 08 Cinnamon Astringent, Diuretic, Carminative, Aphrodisiac, Deodorant, Expectorant, Febrifuge, Stomachic 09 Clove Refrigerant, Ophthalmic, Digestive, Carminative, Stomachic, Stimulant, Antispasmodic, Antibacterial, Expectorant, Rubefacient, Aphrodisiac, Appetizer, Emollient 10 Coriander Carminative, Diuretic, Tonic, Stimulant, Stomachic, Refrigerant, Aphrodisiac, Analgesic, Anti-inflammatory 11 Cumin Digestive, Carminative, Astringent, Anti-Inflammatory, Constipating, Diuretic, Repulsive, Galactogogue, Uterine and Nerve Stimulant 12 Curry Leaf Astringent, Anthelmintic, Febrifuge, Stomachic, Appetizing, Carminative, Constipating, Anti-Inflammatory, Antiseptic, used in Skin Diseases, used in Diarrhea, Ulcers 13 Garlic Anti-cholesterol, Antifungal, Tonic, Rubefacient, Stimulant, Thermogenic, Aphrodisiac, used in Cough, Asthma, Cardiopathy 14 Ginger Digestive, Carminative, Emollient, Appetizer, Stomachic, Rubefacient, Anodyne, Expectorant, Anthelmintic, Stimulant 15 Mint Stimulant, Stomachic, Carminative, Antiseptic, Digestive, Antispasmodic, Contraceptive, used in Vomiting, Skin Diseases, Amenorrhea, Dental Caries 16 Mustard Thermogenic, Anodyne, Anti-Inflammatory, Carminative, Digestive, Anthelmintic, Sudorphic, Tonic, Emetic, used in Vomiting, Abdominal Colic, Dyspepsia, Flatulence, Skin Diseases 17 Pepper Anthelmintic, Carminative, Alterant, Antiperiodic, Diuretic, Digestive, Emmenogogue, Rubefacient, Stimulant, Stomachic, used in Fever, Asthma, Cough, Dyspepsia, Flatulence, Arthritis 18 Tamarind Refrigerant, Digestive, Carminative, Laxative, Antiscerbutic, Febrifuge, Ophthalmic, useful in Gastropathy, Datura Poisoning, Alcoholic Intoxication, Scabies, Constipation 19 Turmeric Thermogenic, Emollient, Anodyne, Anti-Inflammatory, Vulnerary, Depurative, Antiseptic, Appetizer, Carminative, Expectorant, Stomachic, Anthelmintic, Stimulant, Ophthalmic, Tonic, used in Skin Diseases, Dyspepsia, Asthma, Cough, Bronchitis, Inflammations, Ulcers, Worms, Skin Discolouration 20 Vanilla Aphrodisiac Table 1.1 revealed that the garlic has some important medicinal properties which are summarized as follows. 113 www.jiarm.com JOURNAL OF INTERNATIONAL ACADEMIC RESEARCH FOR MULTIDISCIPLINARY Impact Factor 1.393, ISSN: 2320-5083, Volume 2, Issue 8, September 2014 Anti-cholesterol: The regular consumption of garlic will lower the blood pressure by reducing the cholesterol level. Antibiotic in Nature: Act as Antibiotic and also serve as tonic to the human being Stimulant: It helps Nerve building Thermogenic: Regulator of Body temperature Aphrodisiac: Garlic enhances the production of sperms and enhance the percentage of survival Cough Medicine: it acts as a good medicine for Cough in human being Cardiopathy: Garlic is capable of controlling cardiac diseases. Regular intake of garlic will eliminate the blocs in the blood vessel Asthma Controller: Controls Asthma disease in human being and hence regular intake of garlic should be practiced in the diet for their well being. 1.2. An Introduction to Garlic Garlic is one of the important commercial spice or a condiment crop, second among the Allium species grown throughout India, in almost every home, kitchen garden for seasoning and flavouring the food as it has got manifold uses including many medicinal properties. It is also important foreign exchange earner apart from meeting the domestic requirement of the country. 1.2.1. Chemical Composition of Garlic Garlic is consumed almost all walks of life who takes onion in every meal. It has higher nutritive value other than Allium species .It is rich in proteins, phosphorus, potash, calcium, magnesium and carbohydrates. Ascorbic acid is very high in green garlic. Nutritive composition of fresh peeled garlic clove and dehydrated garlic powder is given in Table 1.2.The uninjured bulb contains a colourless, odourless water soluble amino acid allin. On crushing garlic bulb the enzyme allinase breaks down and allin to produce allicin of which the principle ingredient is the odoriferous diallyl disulfide. Garlic contains about 0.1 per cent volatile oil. The chief constituent of the oil are diallyl disulfide (60 per cent),diallyl trisulfide (20 per cent), allyl propyl disulfide (6 per cent), small quantity of diethyl disulfide and probably diallyl polysulfide. Diallyl disulfide is said to possess the true garlic odour. 114 www.jiarm.com JOURNAL OF INTERNATIONAL ACADEMIC RESEARCH FOR MULTIDISCIPLINARY Impact Factor 1.393, ISSN: 2320-5083, Volume 2, Issue 8, September 2014 Table 1.2: The Uses of Garlic and its Chemical Composition Sl. No Particulars Unit Fresh peeled Dehydrated Garlic Cloves Garlic Powder 01 Moisture Per Cent 62.80 05.20 02 Protein Per Cent 06.30 17.50 03 Fat Per Cent 00.10 00.60 04 Mineral Matter Per Cent 01.00 03.20 05 Fiber Per Cent 00.80 01.90 06 Carbohydrate Per Cent 29.00 71.40 07 Calcium Per Cent 00.03 00.10 08 Phosphorus Per Cent 00.30 00.42 09 Potassium Per Cent - 00.70 10 Iron Per Cent 0.0001 0.004 11 Niacin Per Cent - 00.70 12 Sodium Per Cent - 00.01 13 Vitamin-A IU - 17500 14 Nicotinic Acid Mg/100g 00.40 - 15 Vitamin C Mgl100g 1300 1200 16 Vitamin B Mg/100g - 00.68 17 Vitamin B2 Mg/100g - 00.68 The yield of bulbs varies between 100 to 200 q/ha depending upon the variety and the regions where they are grown. Longer the day length given to the variety, higher is the yield. Agri found Parvathi which is grown only in northern hills is the highest yielder. The knowledge about cost of production is very necessary as garlic growing is considered now as business in view of follow up of improved agro-techniques, the cost of cultivation of garlic has increased considerably. Farmers therefore, will have to take due care in harvesting maximum with optimum level of inputs including labour. In this situation, documenting the cost of production of garlic becomes very important to assess the profitability to the farmer. In India,
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