NATIONAL SYMPOSIUM ON SPICES AND AROMATIC CROPS (SYMSAC VI) Exploiting Spices Production Potential of the Deccan Region 8-10 December 2011 University of Agricultural Sciences, Dharwad SOUVENIR & ABSTRACTS Organized by Indian Society for Spices, Kozhikode, Kerala Directorate of Arecanut and Spices Development, Kozhikode, Kerala University of Agricultural Sciences, Dharwad In collaboration with Indian Institute of Spices Research, Kozhikode, Kerala Indian Council of Agricultural Research, New Delhi 1 SYMSAC VI: Exploiting Spices Production Potential of the Deccan Region Souvenir and Abstracts National Symposium on Spices and Aromatic Crops (SYMSAC VI) Exploiting Spices Production Potential of the Deccan Region 8-10 December 2011, University of Agricultural Sciences, Dharwad Organized by Indian Society for Spices, Kozhikode, Kerala Directorate of Arecanut and Spices Development, Kozhikode, Kerala University of Agricultural Sciences, Dharwad, Karnataka Compiled and Edited by Krishnamurthy KS Saji KV Srinivasan V Dinesh R Tamil Selvan M Anandaraj M Cover Design Sudhakaran A Citation Krishnamurthy KS, Saji KV, Srinivasan V, Dinesh R, Tamil Selvan M and Anandaraj M (Eds.) 2011. Souvenir and Abstracts, National sympsoium on spices and aromatic crops (SYMSAC VI): Exploiting spices production potential of the Deccan region, Indian Society for Spices, Kozhikode, Kerala, India Published by Indian Society for Spices, Kozhikode, Kerala Souvenir sponsored by National Bank for Agriculture and Rural Development (NABARD), Mumbai State Bank of India Opinions in this publication are those of the authors and not necessarily of the society Printed at K T Printers, Mukkam - 0495 2298223 2 SYMSAC VI: Exploiting Spices Production Potential of the Deccan Region CONTENTS 1. The Indian Society of Spices and its relevance to spices research and 11 development M Anandaraj 2. Genetic and varietal diversity in chilli and its conservation 14 P M Salimath and AG Vijayakumar 3. Genetic diversity and crop improvement in onion and garlic 19 Vijay Mahajan and KE Lawande 4. Genetic diversity and conservation in major spices 41 D Prasath, KV Saji, B Sasikumar, B Krishnamoorthy and M Anandaraj 5. Genetic and varietal diversity and its conservation – Tree Spices 58 PM Haldankar, RG Khandekar and PC Haldavanekar 6. Genetic diversity in herbal spices 63 T Vasantha Kumar, K Hima Bindu, M A Suryanarayana, A N Lokesha and D H Sukanya 7. Genetic diversity and conservation in coriander 71 EV Divakara Sastry, Dhirendra Singh, KS Shekhawat, SS Rajput and AC Shivran 8. Biotechnology in conservation and development of spices 79 K Nirmal Babu 9. Quality planting material availability in major spices – problems and 94 prospects M Tamil Selvan, Homey Cheriyan and K Manojkumar 10. Quality planting materials availability in seed spices – Problems and 105 prospects MM Anwer, RK Kakani, YK Sharma and G Lal 11. Quality planting materials availability in tree spices – problems and 108 prospects PA Mathew, J Rema and B Krishnamoorthy 12. Quality planting materials in herbal spices - problems and prospects 118 MR Sudharshan and KM Kuruvilla 13. Prospects of organic production system and health management in chilli 124 9 SYMSAC VI: Exploiting Spices Production Potential of the Deccan Region HB Babalad, RK Patil, KK Math and RS Giraddi 14. Production systems and health management in ginger and turmeric 135 K Kandiannan, V Srinivasan, CK Thankamani, R Dinesh and S Hamza 15. Production system and health management in black pepper 139 V Srinivasan, CK Thankamani, K Kandiannan, R Dinesh, SJ Ankegowda and KS Krishnamurthy 16. Plant health management in spice crops-An overview 145 S Devasahayam, R Suseela Bhai and Santhosh J Eapen 17. Production system and health management in seed spices 155 Gopal Lal 18. Production system and health management in tree spices 166 SI Hanamashetti 19. Recent developments in vacuum packaging of chilli for extended shelf life 176 MB Chetti 20. Post harvest processing and scope for mechanization in spices 178 E Jayashree 21. Exploiting nutraceuticals in spices 188 Shamina Azeez and NK Leela 22. Micro encapsulation in spices 195 P Paramaguru and M Mohanaramya 23. COCO (A) NUTMEG - Growing money on trees 200 (Current scenario in nutmeg production and challenges ahead ) OVR Somasundaram 24. Development programmes for spice crops 201 S Siddaramappa 25. Farmer’s right- issues and prospects 212 B Sasikumar and TE Sheeja 10 SYMSAC VI: Exploiting Spices Production Potential of the Deccan Region The Indian Society of Spices and its relevance to spices research and development M. Anandaraj President (ISS) and Director Indian Institute of Spices Research, Kozhikode, Kerala In the western countries, the contribution of scientific societies in the development of science and technology is well known. Similarly, in the contemporary non-western world, serious efforts are being made through scientific societies to foster indigenous research. In India, scientific societies have served as a platform to explore scientific developments from a variety of perspectives. The scientific societies have played a crucial role in helping integrate a complex and varied scientific system. The Indian Society for Spices (ISS) was founded in 1991 for the advancement of research and development in spices, aromatic and related crops. The society aims at providing a forum for research workers on these crops for exchange of ideas and as a catalytic link between research and development organizations and the industry. The society organizes symposia, conferences and seminars in collaboration with other organizations on aspects relevant to spices and aromatic crops. Aims and objectives of ISS • To provide common forum for the workers in spices, aromatic plants and allied crops for purposeful exchange of ideas • To publish an International Journal called Journal of Spices and Aromatic Crops, as a vehicle for speedy publication of research results • To encourage interaction among scientists of different organizations in India • To organize symposia, conferences, workshops etc on spice, aromatic and related crops • To act as an effective catalytic link between the research and development organizations on one hand and the industry and trade on other, and • To further the concept of common brotherhood among research workers, development workers, farmers, industrialists, traders and the consumers of spices, aromatic plants and allied crops. The ISS and scientific literacy The term scientific literacy comprises an understanding of the basic concepts of science, the nature of science, the ethics that control scientists in their work, the interrelationships of science and society, the interrelationships of science and the humanities, and the differences between science and technology – with the first three categories being designated as the most significant (Pella et al.,1966). According to Osborne (2000) and Hodson (2003), scientific literacy can be perceived in four different ways: Cultural : Developing the capacity to read about and understand issues pertaining to science and technology in the media. Utilitarian : Having the knowledge, skills and attitudes that are essential for a career as scientist, engineer or technician. Democratic : Broadening knowledge and understanding of science to include the interface between science, technology and society. Economic : Formulating knowledge and skills that are essential to the economic growth and effective competition within the global market place. 11 SYMSAC VI: Exploiting Spices Production Potential of the Deccan Region The ISS does advocate such scientific literacy by attempting to bring about an understanding of the interface between the science of spices and aromatic crop production/ marketing, technology development/ generation and the environment. A key goal is to help scientists realize the significance of their research output and foster a voice of active involvement in research and development of our crops. This helps not only to enhance the knowledge and capabilities of the scientists, but also to encourage interaction and collaborative connections with the farmers and entrepreneurs. The ISS also advocates reforms that would equip farmers to understand scientific developments in their cultural, economic, political and social contexts. This was considered important in making science accessible and meaningful to all—and, most significantly, engaging them in real world issues. At best, the ISS can be considered as a movement that promotes interdisciplinary approach to research involving an integration of all facets of scientific and technological developments in spices and aromatic crops. Our society has been involved in engaging scientists in examining a variety of issues and generating scientific knowledge on real world issues which might cause serious impacts like global warming, genetic engineering, deforestation practices, and environmental legislations related to spices and aromatic crops. Besides, we have enabled researchers to formulate a critical understanding of the interface between science, technology and the farming society and helped in developing our capacities and confidence to make rapid decisions. I would be seriously remiss, if I fail to mention that the primary aim should largely be directed towards fostering scientific exchange and enhancing scientific literacy levels keeping in mind the real- farm issues. Apparently, we need to broaden our comprehension of science involving spices and aromatic crops, and be prepared for unforeseeable