Production of More species

Production of spices depends on:

1.1 Availability of suitable land: Production from agricultural land must be economically maximized to reduce the need for further exploitation of agriculturally marginal and fragile ecosystems and areas where remaining irreplaceable biological diversity must be conserved. This is very important in the present times of shortage of land due to pressures of human population, and the need for more production from the rural areas to feed the urban high population. Moreover, industrialization, housing and various other activities of diverting the agricultural land are also increasing the pressure and density on the land. Above all, the land under perennial tree crops like, fruit trees, coconut, areca nut, bamboos etc. are committed for a longer time at least for 40-60 years. There is a lot of scope of utilizing the horizontal and vertical spaces as well as inputs and natural resources efficiently. Since most of the farmers are small and marginal holders, it is not safe to depend on one crop, which very often suffers due to fluctuations of prices and also suffers from calamitities, and thereby farmers get low income. Hence there is an urgent need to switch over to sustainable system and spices can provide sustainable income over a period of time. Most of the spices can grow as inter or mixed crop maintaining multistoried farming systems. Therefore, their lies enough space especially in homestead areas to grow more spices and thus proper utilization of land can also be ensured. It is important that specific spices are identified for growing areas based on endowments and suitability. It is essential to identify the high productivity zones for each and every spice crops.

1.2. High yielding variety: Very wide variation in the productivity in spices is observed in different areas. Yield is one of the important factors and influences in choosing the crop. As the yield is directly proportionate to the productivity and high yielding varieties can meet the growing demand easily, selection of spice crop should be done accordingly. The present low productivity of spices can be overcome by technological interventions like integrated plant nutrient management, integrated pest and disease management, soil conservation and efficient water management. High production technology aiming at reduced production cost has to be implemented.

1.3. Acceptable quality: As the spices are the additives used in food preparation or taken with the meal to improve the taste, nutrient value and appearance etc. it is utmost important to ensure the acceptable quality. With a growing consciousness for health, there is an increasing demand for green spices, and in the emerging scenario quality is becoming an important criterion. Besides physical characteristics, macro-cleanliness; microbial loads, mycotoxins; trace metals; and pesticide residues etc. are becoming barrier in trade. Therefore, there is a need for developing mechanism to ensure the quality to match the international standards. In view of promoting trade, minimum acceptable quality requirements needed for quality improvement.

1.4. Growing time and frequency: Production of most of the spices is limited by the growing time. The period between planting to harvesting is critical. Some need dry condition during planting and harvesting but wet monsoon for growing e.g. ginger and turmeric etc. but some need absolutely dry weather e.g. coriander and fennel etc. Some are annual and some perennial, the ones with short span cropping period and grow throughout the year, can increase the production. 

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