Seed Spices Production, Quality, Export

-25% Seed Spices Production, Quality, Export
Spices are internationally considered as important ingredients in the culinary art. They impart flavour to food, making it more acceptable and appetising. Many of the spices are digestive, simulative and carminative. Some of them have medicinal value and find use in the pharmaceutically industry. India grows about 52 species. The important one among them that occupy a sizeable area and enter the national and international trade are black pepper, cardamom, ginger, chilli, clove, coriander, cumin, fennel, fenugreek, ajwain and suwa. The last six are named as seed spices. They are cultivated mainly in the states of Rajasthan and Gujarat. Indian seed spices have an advantage of superior intrinsic quality. However, the indian spice industry is facing challenges on four fronts namely, productivity, equity, quality and value addition. The present book is designed to compile the scattered information from various sources to address the above challenges. Emphasis is given on the status of seed spices in India in general and major growing states of India in particular. Special emphasis has been given to the chemistry, quality aspects, value addition, extraction of spices extract at industrial level, production strategies, export, post-harvest management and the application of biotechnology to enhance the productivity and quality. Even the effect of climate change on the production and productivity of the seed spices is discussed so that planners can take appropriate steps to maintain the production potential. The importance of seed spices in Ayurveda is also covered. It is hope this book will find acceptance with researchers and students, plant scientists, biotechnologists, industrialists and all those interested in seed spices cultivation and export.
Common
Author Sanjeev Agarwal
Binding Hardcover
Edition 1
ISBN 978-81-7132-784-3
Language English
Number Of Pages xii+420
Publication Year 2014
Publisher Aavishkar Publishers, Distributors

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