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Technological Innovations In Spices - Methodology, Types
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Monday, 01 January, 2018, 08 : 00 AM [IST]
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K V Peter, K Nirmal Babu, V Srinivasan and R Dines
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India as a traditional producer, consumer and exporter of spices in the world holds a major stake in the global spices market with an estimated production of 82,02,000 tonne of spices during 2016-17 from 37,05,000 ha (Fig 1). The increase in spices production from 2015-16 to 2016-17 was the highest (17.4%) among horticulture crops production. Indian spices are exported to more than 100 countries and it commands 43% share in volume and 48% in value of the world spice trade.
In terms of export, a total of 10.07 lakh tonne of spices and spice products valued at Rs 19,367 crore have been exported from the country during 2016-17 contributing 8.70% to the total agricultural products export. It is noteworthy to mention that only around 10% of our spices production is exported and the remaining spices are consumed in India which is an indication of the prevalence of the huge domestic market within the country.
The major challenges confronted in the spice production sector are climate change resulting in drought/excess moisture, emergence and epidemics of pests and diseases, adulteration, and competition from other major spice producing countries. In view of these challenges, there is a need to develop cutting edge technologies that are simple, cost-effective and farmer-friendly.
Improved varieties of spices
ICAR-IISR has released several high yielding and improved varieties of ginger, turmeric, cardamom, black pepper and nutmeg which have become very popular across the country.
High piperine and oleoresin containing varieties of black pepper (IISR Girimunda and IISR Malabar excel) are also suitable for cultivation in high altitudes and plains, IISR Thevam and IISR Shakthi tolerant to Phytophthora foot rot disease, varieties Sreekara, Subhakara, Panchami and rot knot nematode tolerant variety Pournami are high yielding and suitable for all pepper growing locations of India. Ginger varieties, IISR Varada, IISR Mahima and IISR Rejatha with high essential oil and oleoresin content are suitable for growing all over India.
High yielding (Suguna, Suvarna, Sudharsana) and stable high curcumin yielding varieties (IISR Prabha, IISR Pragati, IISR Kedaram, IISR Prathibha and IISR Alleppey Supreme) developed by IISR are suitable for growing throughout India. Cardamom variety (IISR-Appangala-1) is preferred widely by the oil extraction industries, where as IISR-Appangala-2 and IISR Vijetha are suitable for mosaic affected areas of Karnataka. Cardamom variety IISR Avinash is a rhizome rot-tolerant variety.
High yielding and high quality varieties of nutmeg (IISR Viswashree and IISR Keralashree) have also been developed. IISR Keralashree is the first farmers’ variety developed under Farmer’s Participatory Breeding Programme. Cinnamon varieties (IISR Nithyashree and IISR Navashree) have high shoot regeneration capacity with high bark oil and oleoresin content. The institute is now linking their clients to these licensees who in turn meet their demand. ICAR-IISR has issued 25 plant variety licences to the clients till date.
(1) Improved soil-less method (Pro-tray) of healthy planting material production
Ginger & turmeric
The major diseases in ginger and turmeric are soft rot caused by Pythium sp. and bacterial wilt caused by Ralstonia solanacearum. These pathogens are both seed and soil borne. Infection by these pathogens can be reduced by at least 50% through the use of disease-free planting materials. A transplanting technique in ginger by using single bud sprouts (about 5 g) has been standardised to produce good quality planting material with reduced cost (Fig. 3). The advantages of this technology are production of healthy planting materials and reduction in seed rhizome quantity and eventually reduced cost on seeds.
Black pepper
Non-availability of healthy planting material is a serious problem in black pepper. The present technology is a solution to this (Fig. 4). Single node cuttings of black pepper are planted in the trays and maintained under controlled greenhouse conditions and hardened under shade net green house. This nursery technique has enabled the production of disease-free seedlings with ease for transportation and also enhances successful establishment of vines with vigorous growth.
(2) Vertical column method for quality black pepper
The continuous demand for quality planting material created a novel idea of producing orthotrope on vertical 2 m columns filled with composted coirpith and vermicompost fortified with bio-control agent Trichoderma harzianum in poly house (Fig. 5a). The advantage of vertical column method is one can get three type of cuttings viz., normal single node cutting, laterals and top shoots.
(3) Diagnostics for diseases infecting spices
Black pepper is infected by two viruses (Cucumber mosaic virus and Piper yellow mottle virus) (Fig. 6a) whereas cardamom is infected by two viruses (Cardamom mosaic virus and Banana bract mosaic virus) which are systemic in nature. Loop-mediated isothermal amplification (LAMP) and real-time LAMP-based assays were also developed for quick and sensitive detection of virus diseases of black pepper and cardamom. The technology can be used for certification of mother plants/planting materials of black pepper for freedom from viruses (Fig. 6b). A strain-specific and sensitive technique based on Real Time Loop Mediated Isothermal Amplification (Real Time - LAMP) was developed for detecting Ralstonia solanacearum causing bacterial wilt in ginger.
(4) Plant health management technologies
(a) Trichoderma harzianum, a biocontrol agent against Phytophthora
The production of black pepper is hampered by Phytophthora foot rot caused by Phytophthora capsici. The talc based bioformulation based on Trichoderma harzianum can be used successfully to manage Phytophthora. It can be used in Integrated Pest Management as well as under Organic Farming System in crops like black pepper, ginger, cardamom and turmeric. There is a great demand for the product and IISR has already issued several licences for its commercial production. (Fig. 7)
(b) Pochonia chlamydosporia, a biocontrol agent against nematodes
Plant parasitic nematodes, especially root knot nematodes (Meloidogyne spp.), are widely prevalent in black pepper gardens of South India and cause significant damage to the plants. Currently they are managed through application of nematicides like phorate and carbofuran. Biological control of root knot nematodes using Pochonia chlamydosporia, a known nematode biocontrol agent, therefore, is highly relevant in this context.(Fig. 8)
(c) Novel and smart delivery of biocontrol agents through encapsulation
The bio agents like Bacillus amyloliquefaciens specific to ginger and consortium of three microorganisms namely Micrococcus luteus, Enterobacter aerogenes and Micrococcus sp. for black pepper are successfully encapsulated and the delivery of a plant growth promoting rhizobacteria are made in to bio capsules by ICAR-IISR (Fig. 9a & b). The encapsulation process is simple, reduced cost and easy handling and transport, no harmful byproducts, storage at normal temperature with enhanced shelf life. Besides, this encapsulation technique can be used to deliver all kinds of agriculturally important microorganisms. Patent for this delivery process has been filed and the technology has been commercialised by providing non-exclusive licences to private companies.
(d) Seed coating using PGPR
PGPR technology is a novel process of coating efficient strains of PGPR on seeds. Seed spices such as coriander (Coriandrum sativum L.), cumin (Cuminum cyminum L.), fennel (Foeniculum vulgare M.) and fenugreek (Trigonella foenum-graecum L.) cultivated predominantly in states of Rajastan and Gujarat have major constraints like low germination, slow initial growth and high susceptibility to diseases and frost. The seeds coated with PGPR exhibited longer shelf life and germination and remained in tact even after 1 year of storage (Fig. 10). The technology has wide applicability and can be extended to vegetable seeds imparting the appropriate crop-specific bioagent.
(e) Crop-specific micronutrient formulations for major spices
Majority of soils in the spice-growing areas are encountering fertility issues due to acidity, nutrient imbalances and deficiencies of secondary and micronutrients that become yield limiting. Besides crop-specific, soil pH-based micronutrient mixtures for foliar application in black pepper, cardamom, ginger, and turmeric crops which guarantee 10 to 25% increase in yield and quality have also been developed. The technology comes at very low cost and hence is very farmer-friendly. The micronutrient technologies have been licensed to several entrepreneurs for large-scale production and commercialisation.
(f) Green technologies for spices cultivation
Nutrient management plans for spices have been standardised for organic farming systems and organic packages have been developed for black pepper, ginger and turmeric integrating composts, oil cakes, biofertilisers/ PGPRs and biocontrol agents. In addition, an entomopathogenic fungus, Lecanicillium psalliotae, effective in controlling the cardamom thrips was potentially identified and evaluated for agro-climatic conditions in Kerala and Karnataka. The technology is ideal for adoption in organic horticulture. A new species of group I multiple nucleopolyhedrovirus (NPV) infecting Spilarctia obliqua, a polyphagous pest of ginger, turmeric and other crops was also identified as potential bio-agent.
DNA barcoding technique to detect adulterant in spice products
Adulterants of any nature in exported commodities also adversely affect the legendary fame of Indian spices and thereby hamper the nation’s prestige. DNA barcoding has been put into use to detect the plant-based adulterants in traded spices such as black pepper powder, cinnamon, nutmeg and turmeric at ICAR-IISR. DNA barcoding method could detect chilli as an adulterant in traded black pepper, presence of C. cassia adulteration in commercial samples of true cinnamon and presence of Curcuma zedoaria and cassava starch as adulterants in branded market samples of turmeric powder.
Processing and value addition
A simple technique of hormone treatment was developed to split open nutmeg fruits without exposure to soil to prevent aflatoxin contamination, a mechanical unit for production of white pepper from black pepper, a renewable solar energy cooking unit for turmeric curing, a hand-held electronic nose for determining quality of cardamom based on essential oil content and antioxidant activity of spices for its nutraceuticals potential are developed and passed on the end-users.
Spice processing through entrepreneurship development
ICAR-IISR has set up a Business Planning and Development (BPD) unit, a business incubation centre designed to promote entrepreneurs and equip them into profitable business ventures. A high-end spice processing facility with state-of-the-art facilities for cleaning and grading black pepper and production of spice powders established at ICAR-IISR Farm, Peruvannamuzhi, is compliant with national and international quality requirements. ICAR-IISR periodically organises Entrepreneurship Development Programme (EDP) for the stakeholders to identify suitable entrepreneurs for steering forward the operations of the processing facility.
New perspectives in spices research
The estimated growth rate for spices demand in the world is around 3.2%, which is just above the population growth rate. The forecasted population increase is up to 1,619 million in 2050 with increased GDP and per capita food spending. The per capita demand for spices is expected to increase manifold by 2050. With this increase, production levels to meet the local and global demands are estimated to be increased by 2.7-5.7 folds from the present levels. Therefore, we need to continuously strive to increase spices productivity by enhancing input use efficiency, and reducing post-harvest losses with an eye on reducing the cost of production. A well reasoned and cohesive application of cutting edge research, institutional support for development and creative policy initiatives can ensure a vibrant spices sector in the country.
Spices research in India led by ICAR-IISR Calicut has developed several innovations of value to farmers, processors, exporters and importing countries as well.
(Peter is former Vice- Chancellor, KAU, Kerala, and Babu, Srinivasan and Dinesh are from ICAR [Indian Institute of Spices Research], Kozhikode, Kerala)
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