Commercial Production of Spices & Condiments (Paper Code: 17010705)

History, scope and importance, area and production, uses, export potential of spices and condiments and their role in national economy; classification of spices and condiments, soil and climate requirement

Propagation with seed, vegetative and micro propagation, systems and methods of planting, nutritional management, irrigation practices.

Weed control, mulching and cover cropping, training and pruning, role of growth regulators, shade crops and shade regulation, harvesting, post-harvest management, packaging, storage, value added products, methods of extraction of essential oil and oleoresins.

Economics of cultivation of crops- cardamom, pepper, ginger, turmeric, clove, nutmeg, cinnamon, allspice, curry leaf, coriander, fenugreek, fennel, cumin,

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Must know

Identification of crops and varieties of spices and condiments;

layout, seed treatment, propagation- sowing, planting;

hoeing and earthing up, manuring and use of weedicides, training and pruning,

fixing maturity standards, harvesting, curing, processing, grading

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