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National Symposium on Spices and Aromatic Crops (Symsac Vii) NATIONAL SYMPOSIUM ON SPICES AND AROMATIC CROPS (SYMSAC VII) Post­Harvest Processing of Spices and Fruit Crops 27­29 November 2013 Madikeri, Karnataka SOUVENIR & ABSTRACTS Organized by Indian Society for Spices, Kozhikode, Kerala Directorate of Arecanut and Spices Development, Kozhikode, Kerala In collaboration with Indian Institute of Spices Research, Kozhikode, Kerala Indian Council of Agricultural Research, New Delhi Souvenir and Abstracts National Symposium on Spices and Aromatic Crops (SYMSAC VII) Post Harvest Processing of Spices and Fruit Crops 27‐29 November 2013, Hotel Crystal Court, Madikeri, Karnataka Organized by Indian Society for Spices, Kozhikode, Kerala Directorate of Arecanut and Spices Development, Kozhikode, Kerala Indian Institute of Spices Research, Kozhikode, Kerala Compiled and Edited by Sasikumar B Dinesh R Prasath D Biju CN Srinivasan V Cover Design Sudhakaran A Citation Sasikumar B, Dinesh R, Prasath D, Biju CN, Srinivasan V (Eds.) 2013. Souvenir and Abstracts, National symposium on spices and aromatic crops (SYMSAC VII): Post‐Harvest processing of spices and fruit crops, 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 Opinions in this publication are those of the authors and not necessarily of the society Printed at K T Printers, Mukkam ‐ 0495 2298223 Indian Society for Spices ____________________________________________________________________________________ MESSAGE It is a pleasure to learn that the Indian Society of Spices, Kozhikode in collaboration with the Indian Institute of Spices Research, Directorate of Arecanut and Spices Development, Kozhikode and Indian Council of Agricultural Research, New Delhi is organizing a National Symposium on Spices and Aromatic Crops (SYMSAC-VII) at Madikeri, Karantaka during 27-29 November 2103 and to commemorate the event the Society bringing out a Souvenir and Abstract in a form of publication. The efforts of the Indian Society for Spices in fostering collaboration with the different stake holders of the spices sector across the country by way of organizing national seminars, symposia, interfaces etc are really laudable. This forum is also an opportunity for effective exchange of ideas among researchers, growers, traders, industry and policy makers. The present symposium seventeenth in the series, targeting post harvest processing of spices and fruit crops is timely as post harvest processing of spices and fruits, is an area of increasing importance to the industry, consumers and farmers alike besides its scope for research. I wish the Symposium all success. 30-10-2013 (S. AYYAPPAN) New Delhi ____________________________________________________________________________________ SYMSAC VII Post-Harvest Processing of Spices and Fruit Crops Indian Society for Spices ____________________________________________________________________________________ MESSAGE I am happy to learn that the Indian Society of Spices, Kozhikode in collaboration with the Indian Institute of Spices Research, Kozhikode, Directorate of Arecanut and Spices Development, Kozhikode and Indian Council of Agricultural Research, New Delhi is organizing a National Symposium on Spices and Aromatic Crops (SYMSAC-VII) at Madikeri, Karnataka from 27-29 November, 2013. India is reputed since prehistoric times as the land of spices. The compelling need for spices led to the landing of the Portuguese navigator, Vasco da Gamma at Kozhikode in 1498. Until the 1970s, India had a virtual dominance in the international spices trade and still continues to be the largest producer, consumer, and exporter of spices in the world. Till 2011, the country produced about 5350 thousand tons from 2940 thousand hectares of area under spices. About 10% of this is exported annually. In the daily intake of food and culinary preparation, the Indian food habits amalgamate divergent spices and exploit and utilize phytochemicals to add aroma and health in our daily life. This is unique to our civilization and probably rare. While individually the use of peppers, coriander, cumin, cinnamon, turmeric, cloves etc. contribute taste, flavor and aroma. The beauty of Indian cuisine is the proportionality and the blend that in totality contribute what can be summarized as Indian spices. The term is more generic as in reality these permutations and combinations of the above vary from region to region with religion and within a religion based on sub-groups adding to a rich diversity in the way the spices are exploited in our daily foods. Also, doubts are arising whether the presence of pesticide residues in spices is neutralizing the beneficial effects of the active components on cell physiology and function. Indian spices include a variety grown across the Indian subcontinent. With different climates in different parts of the country, India produces a variety of spices, many of which are native, while others were imported from similar places and have since been cultivated locally for centuries. Spices are used in different forms - whole, chopped, ground, roasted, sautéed, fried and some as topping. They blend food to extract the nutrients and bind them in a palatable form. The topic selected for the Symposium is very relevant and interesting as post harvest issues of spices and fruit crops are manifold receiving the attention of all stakeholders. The aspects concerning pesticide residue, aflatoxins, post harvest insect pest infestation, preservation of aroma constituents post harvest and cryoprocessing are a few issues of immediate concern. Spices are more in demand if they are cultivated organic, but the quality parameters for post harvest still need to be studied in such a scenario. The Indian Society for Spices, one of the professional Societies in Horticulture sector has been very active in various arena of spices research, development and extension. The society has been regularly organizing symposia and seminars on topics of contemporary relevance. The present SYMSAC-VII is yet another stride in this direction. I wish all success for the Symposium. (N. K. Krishna Kumar) ____________________________________________________________________________________ SYMSAC VII Post-Harvest Processing of Spices and Fruit Crops Indian Society for Spices ____________________________________________________________________________________ CONTENTS Page 1. Post harvest losses and management in horticultural crops: M Anandaraj, 1 R Dinesh, V Srinivasan, T John Zachariah 2. Management strategies to reduce harvest and post harvest losses in black 8 pepper, cardamom and ginger: V S Korikanthimath 3. Production technologies to mitigate climate change with special emphasis on 31 cardamom and black pepper: S J Ankegowda, K S Krishnamurthy, K Kandiannan & C N Biju 4. Scope of protected cultivation for spices: Balraj Singh 41 5. Post harvest handling and value addition in spices: C K Thankamani, 44 B Chempakam, E Jayashree, A V Agalodia, R Chitra, Gopal Lal, Dhirendra Singh, U B Pethe & K Nirmal Babu 6. Management of mycotoxins in spices- an update: B Chempakam, S Sindhu, 57 E Jayashree, R Suseela Bai, N K Leela & M Anandaraj 7. Mechanization to reduce drudgery in post harvest processing of spices: 68 V Thirupathi, M Balakrishnan & R Visvanathan 8. Advances in production and processing of banana: M M Mustaffa & 77 K N Shiva 9. Production technologies for cultivation of fruits in Kodagu: 88 R Chithiraichelvan & G Karunakaran 10. Production technologies of minor fruits with special emphasis on Kodagu: 97 P C Tripathi & G Karunakaran 11. Post harvest management of horticultural crops especially banana and fruits 107 of Kodagu: C K Narayana & S Bhuvaneswari 12. Production technologies of ornamentals: T Janakiram & Sapna Panwar 112 13. Production technologies of coffee for Kodagu and measures to reduce post 124 harvest losses: N Ramamurty & Rudragouda 14. Tree spices – Problems and prospects: P M Haldankar, K E Lawande & 145 Y R Parulekar 15. Genetic resources and crop improvement in tree spices: B Krishnamoorthy & 150 J Rema 16. Post-harvest and processing status report -Kokum (Garcinia indica Choisy): 159 Ajit Shirodkar 17. Development schemes of Spices Board: S Siddaramappa 164 18. Development of spices in India: Homey Cheriyan, C V Divya & K Manojkumar 175 19. Export scenario of spices –challenges and opportunities: Jinoj Kurian 179 20. Intellectual property management strategies and technology 183 commercialization at Indian Institute of Spices Research: T E Sheeja & M Balachander 21. Hi­tech farming: The success story from the “wonder farm in Kerala”: 191 P Rajendran Abstracts 198 ____________________________________________________________________________________ SYMSAC VII Post-Harvest Processing of Spices and Fruit Crops Indian Society for Spices ____________________________________________________________________________________ Post harvest losses and management in horticultural crops M Anandaraj, R Dinesh, V Srinivasan, T John Zachariah Indian Institute of Spices Research Marikunnu PO, Kozhikode­673 012, Kerala. E­mail: [email protected] 1. Introduction The horticultural sector has played a vital role in enhancing food security, farm income, alleviating poverty and thereby ensuring sustainable growth in India as well as other developing countries. However, the fact remains that such enhancements are still not to the level envisaged due mainly to large scale post harvest losses. Estimates
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