A dash of spice

To augment production of cinnamon and nutmeg in India, it is vital to bring more suitable areas under organised cultivation, say experts from the Indian Institute of Spices Research

India is the largest producer and consumer of spices. The country contributes to about 45-50 per cent of the world’s demand with a total area of around 2.5 million under spices cultivation. It leads in area and production of black pepper, cardamom (large), chilli, ginger and turmeric.
India produces around 2.8 million tonnes of spices annually. Of this nearly 10 per cent is exported to over 150 countries. Pepper, cardamom, chilli, ginger, turmeric, coriander, cumin, fennel, fenugreek, celery, garlic and their value-added forms are among the spices exported (see Table 1).
The major importers of Indian spices are US, Europe, Australia, Japan and the Middle East. Over the years, the world trade in spices has made a quantum jump to more than 4.5 million tonnes, valued at approximately $1,500 million. Spice exports have registered a substantial growth during the last decade. In 2002-03, the spice export quantity touched an all-time high. However, in 2003-04 the export declined to 2,46,566 MT ($415 million). This was mainly due to a decline in export of mint products and low volume of pepper exports coupled with overall low unit value realisation. In spite of this, India commands a formidable position in the world spice trade with 46 per cent share in volume and 27 per cent in value.
The agencies involved in promoting spices and conducting research are the Indian Institute of Spices Research; Directorate of Areca nut, Spices and Medicinal Plants; Department of Horticulture/Agriculture in states and union territories; agricultural universities; Indian Council of Agricultural Research, and cooperatives and non-governmental organisations that work for the development of spices in the country.
Till about two centuries ago, nutmeg and cinnamon were not cultivated in India. Nutmeg has very specific climatic requirements and therefore, cannot be grown in all agroclimatic conditions. Though cinnamon has a wider adaptability, the spread of this crop is also limited.
Lack of awareness among the farmers and lack of suitable policy for research and development efforts hampered its expansion. With the establishment of Indian Institute of Spices Research in 1976 the research on nutmeg and cinnamon intensified.
In the last 25 years, the research on these crops has taken shape with the assemblage of large germplasm collections of nutmeg and cinnamon, identification of elite lines, release of new varieties and value addition in these crops.

NUTMEG

Nutmeg: Nearly 72 per cent of the total nutmeg produced in India comes from Kerala

Nutmeg (Myristica fragrans) is a unique tree that produces two spices, nutmeg (dried kernel of the seed) and mace (dried aril). It is indigenous to Moluccas Islands and was introduced in India by the British in the 18th century.

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