India Identifies Seven New Spice Varieties

India’s spice industry is set to get a significant boost with the identification of seven new high-yielding spice varieties, thanks to the efforts of the All India Coordinated Research Project on Spices (AICRPS). These new varieties promise to improve both productivity and resilience, giving farmers more tools to deal with changing agricultural challenges.

Fresh Spice Varieties That Farmers Should Know About

The seven newly recognized spice varieties include:

• Karan Dhaniya-1 (Coriander)
• IISR Surya (Turmeric)
• Jodhpur Jeera-1 (Cumin)
• CAZRI Cumin-1 (Cumin)
• Gujarat Fennel-13 (Fennel)
• RMt-259 (Fenugreek)
• SAS-KEVU (Ginger)

These varieties were announced during the 35th Annual Group Meeting of the Indian Council of Agricultural Research (ICAR) – AICRP on Spices, hosted at Chaudhary Charan Singh Haryana Agricultural University (CCS HAU).

What’s Driving Innovation in Spice Cultivation?

At the event, Rajbir Garg, Director of Research at CCS HAU, highlighted the importance of team efforts in driving forward spice research. Meanwhile, D. Prasath, Project Coordinator of ICAR-AICRP on Spices, shared insights into the latest advancements and future directions in the spice industry. The focus was clear: improving yields while helping farmers tackle challenges like climate change.

New Techniques for Better Spice Yields

The meeting wasn’t just about new spice varieties. It also introduced five groundbreaking technologies designed to address common challenges in spice cultivation, including:

• Seed rhizome priming with Trichoderma, which promises to boost yields in ginger and turmeric.
• Advanced techniques for managing rhizome rot in cardamom, a key issue faced by many cardamom farmers.

These innovations are expected to help farmers achieve better results, even under difficult conditions.

India’s Spice Industry Set to Stay on Top

With the introduction of these new spice varieties and advanced cultivation technologies, India’s position as a leader in the global spice market seems secure. The hope is that these efforts will lead to sustainable growth for both the farmers and the spice industry as a whole, ensuring that India remains the go-to source for high-quality spices.

Conclusion: Opportunities for Farmers with New Spice Varieties

Farmers should take full advantage of the newly identified spice varieties to improve their yields and income. With innovative techniques like seed rhizome priming with Trichoderma and improved management of rhizome rot in cardamom, these advancements provide tools to overcome agricultural challenges. Given India’s strong position in the global spice market, adopting these new varieties and technologies will likely lead to better profitability and long-term sustainability for farmers.





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