IISRVision2030

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Indian Institute of Spices ResearchPost bag No. 1701, Marikunnu P.O., Calicut-673 012, Kerala, India.

VVVVVisionisionisionisionision 2030 2030 2030 2030 2030VVVVVisionisionisionisionision 2030 2030 2030 2030 2030


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Indian Institute of Spices Research, Calicut

ii

Published by

Director

Indian Institute of Spices Research,

P. B. No. 1701, Marikunnu (PO),

Calicut 673 012, Kerala.

Tel no.: 0495 2730294, 2731410

Fax: 0495 2731187

Gram: RESEARCH CALICUT

E-mail: [email protected]

Website: www.spices.res.in

June 2011

Compiled and edited by

Dr. V. A. Parthasarathy

Dr. M. Anandaraj

Dr. V. Srinivasan

Dr. R. Dinesh

Dr. K. Nirmal Babu

Printed at

Printers Castle, Kochi - 682 016


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ContentsContentsContentsContentsContents

S.No. Page No.

Foreword .................................................................................................. v

Preface ................................................................................................vii

Preamble ........................................................................................... 1

Spices Scenario .................................................................................3

About IISR ...................................................................................... 10

Vision 2030 ....................................................................................13

Harnessing Science.......................................................................... 14

Strategy and Framework.................................................................. 16

Epilogue .......................................................................................... 18

Annexure 1 ...................................................................................... 19


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Vision 2030

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FOREWORD

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Dr. S. AYYAPPAN

SECRETARY & DIRECTOR GENERAL

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PrPrPrPrPrefaceefaceefaceefaceeface

The Indian Institute of Spices Research (IISR) initially started as a Regional Station of CentralPlantation Crops Research Institute in 1975, has grown into a full-fledged institute of interna-tional importance. The institute during its existence for over three decades has developed an array

of varieties and suitable technologies for the spice farmers of India. The IISR also is the headquar-

ters for the All India Coordinated Research Project on Spices being operated in 34 centers all over

the country. I have great pleasure in presenting the Vision 2030 of this Institute. Lot of water has

flown under the bridge since we presented the Vision 2025. Science is developing fast. IISR bagged

the Sardar Patel Award for the Best ICAR Institute in 2010. The institute is concentrating on blackpepper, ginger, turmeric, cardamom and tree spices such as nutmeg, cinnamon, garcinia and cas-

sia. The Vision document is prepared with the objective of developing a road map for obtaining high

productivity of quality spices. We contemplate to see IISR as the torch bearer for spice growers

around the world and as the world's top class research institute which ICAR will boast of in the

years to come.

The consumption of spices is growing in the country with increase in purchasing power. It is

envisaged that everyone in India would be consuming one spice or the other with a high per capita

consumption. It is estimated that we may have a population of about 1.27 billion people during

2025 and approximately the per capita consumption of black pepper, cardamom, turmeric, ginger

and nutmeg is expected to be about 84 g, 99 g, 702 g, 646 g and 2.5 g respectively.

Our mission is to produce spices without increasing the area under the crop. The objective isalso to have a 10% increase in spice export. If this is the case, the productivity in black pepper must

increase from the present level of 260 kg to 445 kg ha-1. Similarly cardamom, turmeric, ginger and

nutmeg should yield 0.2, 6.4 t, 8.5 t, 1.0 t ha-1respectively. The document also carries the sche-

matic presentation of our proposed plan of action.

I would like to place on record my grateful appreciation to all my colleagues presently working

at IISR and those who have retired from this institute after meritorious service. Everyone in IISR has

contributed tremendously for preparation of this document. I would like to thank my fellow editors

Drs. M. Anandaraj, V. Srinivasan, R. Dinesh and K. Nirmal Babu for bringing out this document.

The endless editing, corrections and suggestions we received from Dr. S Ayyappan, the Director

General, ICAR and Secretary (DARE), Dr. HP Singh, Deputy Director General (Hort.) is placed on

record with gratitude. The untiring support we received from Dr. Umesh Srivastava, the ADG (Hort.II)

for the successful preparation of this document is gratefully acknowledged.

(V.A.PARTHASARATHY)

DIRECTOR


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PrPrPrPrPreambleeambleeambleeambleeamble

India has been known from prehistoric times as the land of spices. This led to the landing of thePortuguese navigator, Vasco da Gama at Calicut in 1498. Until the 1970s, India had a virtualdominance in the international spices trade. India still continues to be the largest producer, con-

sumer, and exporter of spices in the world. During the crop year 2009-10 the country produced

about 4015.9 thousand tons from 2463.7 thousand hectares of area under spices. About 10-12% of

this is exported annually.

Indian spices flavour foods in over 130 countries and their intrinsic values make them dis-tinctly superior in terms of taste, colour and fragrance. The USA, Canada, Germany, Japan, Saudi

Arabia, Kuwait, Bahrain and Israel are the main markets for Indian spices. North America (USA and

Canada) and Western Europe are the most important regions having the import demand for many of

the spices. Mexico continues to be the major importer of cinnamon and cassia while Saudi Arabia,

Bahrain, Kuwait and Israel are the major markets for green cardamom, black pepper, ginger and

turmeric. Tellicherry Garbled Extra Bold (TGEB) pepper, Alleppey Green Extra Bold (AGEB) carda-

mom, Cochin Ginger (low fibre content), Alleppey Finger turmeric (AFT) etc. have established deep

roots in the cookery of many countries. We have near monopoly in seed spices and spice oils and

oleoresins. Indian spices have obtained geographical indicators such as Malabar pepper, Alleppey

Green Cardamom, Coorg Green Cardamom and Naga chilli.

Our growth in spices export is remarkable though not spectacular considering the historicalimportance of India as a land of spices. The demand for organic products is steadily increasing in the

western markets at 20-25% every year and that of organic spices is about 2%. The medicinal value

of spices is getting attention. Value added spices like encapsulated spices; oils and oleoresin are

assuming significance in view of convenience. With the reported use of spices oils and oleoresins in

soft drinks, food and medicines demand for Indian spice oils and oleoresins is bound to shoot up.

India possesses many innate advantages over other spice producing countries - its large ge-

netic base, varied soil and climatic conditions, and skilled human power. However, in many of the

spice crops productivity is low in India. Yield in black pepper (260 kg ha-1), small cardamom (174 kg

ha-1), ginger (3583 kg ha-1) and turmeric (4382 kg ha-1) are low compared to Malaysia (2925 kg ha-1in

black pepper) and Guatemala (250 kg ha-1in small cardamom). Poor soil fertility, use of low level of

inputs like manures, fertilizers and crop protection chemicals, high labour cost and crop loss due to

diseases, lack of resistant varieties and post harvest losses are the major reasons for low productiv-

ity.

The biggest handicaps that Indian spices face in the international market are the high cost of

the product and high level of microbials including mycotoxin and toxic chemicals in the finished

product. India will need to make concerted efforts to produce clean spices at competitive prices.

India can withstand competition only by increasing productivity and reducing cost of cultivation

leading to low cost per unit of production. Considerable efforts will have to be made to improve the

present post harvest processing and storage systems and in educating the farmers and traders in

handling/processing the produce hygienically. Higher productivity, clean spices through improved

post harvest techniques and reasonable threshold price affordable to food industry are the keys tofuture spice trade and promotion of spices in consumer packs, ethnic foods or ethnic medicine


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would boost up production.

The future trading is going to be tough in view of stringent regulations imposed by ASTA, FDA,

USDA, EPA and American Customs. Prioritization is important, but all the strategies are interlinked

to achieve the goal of resilient development. Locating resistance source and evolving high yielding

and disease resistant lines through selection, mutation, polyploidy breeding and biotechnological

methods are among the important programmes for spices improvement. Multi location testing of

varieties for adaptation and quality, evaluation of lines suited to organic production, scaling up the

production of nucleus planting material of elite lines are the need based programmes for develop-

ment of spices. Studies may be oriented towards identification of varieties which can adapt to cli-

mate change and also management strategies to mitigate the ill effects of climate change. The recent

advances in technologies such as satellite imagery, use of GPS and mapping techniques using GIS

have greatly improved the understanding of land use planning. Spices like ginger, turmeric and

most of the tree spices like nutmeg, cinnamon, cassia and garcinia can be exploited for intensive

agriculture under mixed farming systems along with other horticultural crops. As the international

trade barriers are steadily coming down, India will have to develop very competitive edge in all

respects, if it has to retain and increase its present position in the international trade of spices.The Vision 2030 contemplates realization of the above objectives envisaged by the Planning

Commission of India. Thrusts have also been given on conservation of genetic resources, research in

frontier areas of science, secondary agriculture, bio risk management, mechanization, eco-spices

etc. to realize the set goals.


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Spices ScenarioSpices ScenarioSpices ScenarioSpices ScenarioSpices Scenario

Spices are high value and low volume commodities of commerce in the world market. All over theworld, the fast growing food industry depends largely on spices as taste and flavour makers.Health conscious consumers in developed countries prefer natural colours and flavours of plant

origin to cheap synthetic ones. Thus, spices are the basic building blocks of flavor in food applica-

tions. The estimated growth rate for spices demand in the world is around 3.19%, which is just

above the population growth rate. India has been a traditional producer, consumer and exporter of

spices. There are about 109 spices listed by International Organization for Standardization andIndia grows about 60 of these spices. Almost all the States in the country produce one or other

spices. During the crop year 2009-10 the country produced about 4015.9 thousand tons from 2463.7

thousand hectares of area under spices (Table 1). Of the total production, nearly 12% was exported.

Share of export in total production varied from a mere 0.6% in tamarind to about 72% in nutmeg

and mace. During 2010-11, export in terms of value was at an all time high of US $ 1.5 billion.

World trade in spices has shown a consistently upward trend over the past 25 years. Accord-

ing to UNCTAD, world spice trade amounted to US 300.6 million $ during 1970-75 and rose to US

2449.191 million $ in 2002. The Indian spice export was 2.25 lakh tonnes valued at `1213 crores

during 1996-97. But presently, the spices export has crossed the billion US $ mark during 2007-08

with 4.44 lakh tonnes valued at `4435 crores from 3.73 lakh tonnes valued at `3576 crores during

2006-07. The spices export has continued its growth and during 2010-11 recorded 5.25 lakh tonnesworth `6840.71 crores, an all time high both in terms of volume and value of spices export from

India. Apparently, the export has shown an increase of 23% in value and 4.5% in quantity compared

to 2009-10.

Crop Area Production Productivity

(000 ha) (000 MT) (kg ha -1)

Black Pepper 195.92 51.02 260

Ginger 107.54 385.33 3583Turmeric 180.96 792.98 4382

Cardamom 90.20 15.72 174

Clove 2.60 1.16 448

Nutmeg 15.50 8.00 516

Tamarind 57.99 185.46 3198

Cinnamon 1.00 1.67 1667

Tejpat 3.24 7.08 2189

Source: DASD & Spices Board, Govt. of India.

Table 1. India: Production and productivity of certain spices

Production (2009-10)

Among the export of different spices, maximum share was from chilli (40%) followed by cumin(11%), turmeric (11%), coriander (6%) and black pepper (5%) during 2009-10. However, in terms of


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gaps. The reason for low production per unit area in India is due mainly to the system of cultivation,

compared to mono cropping followed in Vietnam, Brazil etc with a population ranging from 1100 to

2000 vines ha-1. In India it is grown in mixed or homestead conditions with the population of vines

being significantly lower (ca. 200-250 ha-1).

As per the recent official statistics available on area and production of spices, the country has

achieved 3.85% and 8.51% growth rate respectively. Indian pepper fetches premium price because

of its high intrinsic qualities over that of other competing countries. In 2009-10, India exported

about 19,750 t valued at `313.9 crores, with a reduction in volume and value over 2007-08. USA is

the major importer of pepper in the world market with an average of about 60,000 t per annum and

in 2008-09 USA imported 10,050 t of pepper accounting for 40% of our total pepper export. Other

major buyers are UK (1475 t), Italy (1290 t), Canada (1265 t) and Germany (1200 t).

Cardamom

The estimated growth index for the time series data on area, production and productivity of

cardamom for the period from 1970-71 to 2000-01 indicated that there was a significant decline in

production during 1972-73, 1976-77, 1982-84, 1987-88 and 1996-97. Between 1978- 87 an in-creasing trend was observed and during the period 1989-90 to till date, a declining trend was ob-

served. During 1990s, India's production had been showing a consistently increasing trend from

4250 tonnes in 1992-93 to 7900 tonnes in 1995-96, but declined to 6625 tonnes during the subse-

quent crop year with a lower rate of decline. This may be due to improvement in productivity, using

improved varieties and better production technologies. The increasing trend in production from the

crop year 1997-98 is being maintained till date with 13,650 t in 2007-08 and 15,720 in 2009-10

from 90,200 ha. The favourable climatic conditions coupled with improved technology including

irrigation and planned developmental programs are the major factors responsible for increased pro-

duction. Remunerative price also played a catalytic role in production.

The recorded yield level of 34.65 kg ha-1during 1970-71 has not shown much improvement till

the end of 1980 except for occasional fluctuations towards higher side (up to 48 kg ha-1during 1979-80). However, the productivity level has improved in 1990s and reached 186 kg ha-1during 2005-

2006. India exported 1975 t of cardamom valued at `165.7 crores in 2009-10 recording an increase

of 163% in volume and 250% in value as compared to 2008-09. Saudi Arabia is the major importer

with 1117 t (56%). Other major buyers are UAE (15%), Kuwait and Egypt.

Ginger

Area under ginger has shown an increasing trend over the years from 1970-71 to 1999-2000,

with occasional fluctuations attributing to ups and downs in price. Indian production has been

showing a steady increasing trend from 29.59 thousand tonnes in 1970-71 to 385 thousand tonnes

during 2009-10. An increase of nearly 13 folds in production is due to the combined improvement in

both area and productivity. While Meghalaya, Arunachal Pradesh, Sikkim and other NE states to-

gether accounted for more than 52% of total production with 26% of area, the region comprising

Kerala, Karnataka, Orissa and Tamil Nadu accounted for the rest of the production with 72% area

during 2007-08. An analysis of the time series data during the period 1970-71 to 1997-98 indicated

that yield level of ginger in the country has increased over the years from 1371 kg ha-1during 1970-

71 to 3583 kg ha-1during 2009-10. The increase in production during the period was largely due to

increase in area. However, the productivity level has improved from 1980-81 and reached an average

of 3188 kg ha-1during 1990-91 to 1998-99. In order to get the long-term trends in area, production

and productivity in major producing states in the country, semi logarithmic growth equations indi-

cated that the overall trend in area under ginger registered an average annual growth of 4.3% from

1990-91 to 1998-99. Growth in production was at the rate of 6.11% during the same period indicat-ing a slight improvement in productivity, which was around 1.82% for the period.


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India exported 5500 t of ginger valued at `46.75 crores in 2009-10 recording a reduction of

18% in volume but 67% increase in value as compared to 2007-08. Maximum export of ginger is in

the dry and powder forms and fresh ginger export which accounts for about 2230 t mainly from the

NE states to Bangladesh. Among others UK is the major importer with 490 t along with Saudi Arabia

(433 t). Other major buyers are Spain, USA and Morocco.

Turmeric

The turmeric producing states have shown fluctuations in their production level due to changes

in the rate of productivity and area of cultivation. The market price has also played an important role

in annual production. As in any other agricultural commodities, production in one year is strongly

influenced by the price that prevailed in previous year. The decadal analysis of production of tur-

meric has shown an increasing trend in two of the five major producing states viz., Andhra Pradesh

(10.7) and Tamil Nadu (16.34), while it is comparatively less in Orissa (0.48) and West Bengal (0.8)

and negative in Karnataka (-3.76). India produced 792.9 thousand tonnes from an area of 180.9

thousand ha with the productivity of 4.38 t ha-1 during 2009-10. The increase in production is

mainly because of either increase in area or productivity or both. Andhra Pradesh occupies firstposition both in terms of average area and production of turmeric, but in terms of productivity,

Andhra Pradesh occupies the third position among the turmeric producing states.

India exported a record high 50750 t of turmeric valued `381.2 crores in 2009-10 with an

increase of 3% in volume and 140% in value as compared to 2007-08. India is the major supplier of

turmeric in the world market with competition from Vietnam, Indonesia and Myanmar. UAE is the

major importer with 6719 t of our total export. Other major buyers are Iran (4255 t), Bangladesh

(4118 t), Malaysia (3950 t), UK (3340 t) and Japan (3150 t).

Tree Spices

Tree spices constitute a group of diverse crops where the product of commerce is predomi-

nantly used as spice. Clove, nutmeg, cinnamon, comboge, kokum, tamarind etc are the predomi-nant tree spices cultivated in India. The production of clove in India during 2009-10 was 1160 t from

an area of 2600 ha. Nutmeg is cultivated in an area of 15,500 ha with the production of 8000 t.

About 3275 t of nutmeg and mace was exported to other countries with an earning of `91.8 crores

and the major importers are UAE, Vietnam, Singapore and USA. Cinnamon is commercially culti-

vated in Kerala, Karnataka and Andaman & Nicobar Islands with production of 1670 t from an area

of 1000 ha.

Diversification of uses

Indian spices occupy a special niche in the World spice market. Even though we were domi-

nating in the export of whole spices by early seventies we started exporting value added products

such as oleoresins and concentrates. Now India is a leading exporter of curry powders, oils, oleores-

ins, encapsulated flavors, paprika colors, curcumin etc. As value added products hold a premium

price over whole spice, it improves average earning as well as it creates more employment opportu-

nities. Indian spices should have its own brand name and identity based on GI. Hence, we need to be

more quality conscious.

Today there is greater scientifically validated knowledge on spices phytochemistry, therapeu-

tic effects of their bioactive principles and mechanism of action. Health benefits include carminative

action, hypolipidemic effect, antidiabetic property, antilithogenic property, antioxidant potential,

anti-inflammatory property, anti-mutagenic and anti-carcinogenic potential. Of these, the

hypocholesterolemic and antioxidant properties have far reaching nutraceutical and therapeutic

value. Most of the medicinal properties are attributed to the secondary metabolites - the essentialoils and oleoresins - present in spices, a large number of which have been identified. Spices and


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herbs have tremendous importance in everyday life as ingredients in food, alcoholic beverages, medi-

cine, perfumery, cosmetics, colouring and also as gardening plants. Spices are used in foods to

impart flavour, pungency and colour. In Ayurveda, about 25 spices are used for various herbal

preparations and the annual consumption by the Ayurvedic firms in Kerala alone is approximately

3.2 tonnes.

Hence, spices are increasingly being noticed for their pharmacological activities and therefore

their potential as a functional food has tremendous scope. The scientific validation of the medicinal

properties of spices using state-of-the-art technology like drug modeling, molecular biology and

nanotechnology, holds great promise to yield a number of druggable compounds and will provide

greater avenues for medicinal uses of spices.

Value added products including spice oils and oleoresins, mint products, curry powder/paste/

condiments, and spice powders contributed around 58% in value towards the total export earnings.

During 2009-10, 14,300 t of curry powder blends valued at `189.2 crores has been exported to UK,

Saudi, UAE and USA. Export of spice oils and oleoresins has recorded an all time high of 6750 t

valued at `708.7 crores in 2009-10. Major spice oils exported are pepper oil, nutmeg oil, mustard

seed oil, clove oil, celery seed oil and ginger oil and in case of oleoresins, paprika oleoresin followedby capsicum, pepper, garcinia and turmeric oleoresins are exported. USA is the major importer of

spice extracts followed by Germany, UK, South Korea and China. Mint products account for 21% of

the total spice export mainly to USA, China, Singapore, Germany, UK, Netherlands and Brazil.

India exports its spices to more than 120 countries in the world. But, few countries dominate

the importers list for Indian spices by virtue of the quantity imported. From the region-wise export

data for various periods, it can be seen that the Asian zone is fast emerging as the major destination

for Indian spices with 66% in quantity and 48% in value followed by American zone and European

Union countries (Table 3).

Imports

The total import of spices in India during 2008-09 is about 83545 t valued at `765.4 crores.

The import value has increased by 19% as compared to previous years. The major spices imported

are pepper, poppy seed, clove, cardamom, ginger fresh and cassia. Out of the total import of pepper

(10750 t), more than 60% is light (immature) pepper for oleoresin industry extraction and re-export.

Fresh ginger is imported mainly from Nepal (30% of import volume) for domestic consumption.

Poppy seed, cassia, clove and star anise are also imported to meet the domestic consumption as the

production of theses spices are less in India.

Over the years, India's share in world spices market has not appreciated much and its

monopoly as a supplier of spices is threatened by countries like China, Brazil, Vietnam, Pakistan,

Egypt, Turkey and other African and Caribbean countries. India also faces shortage of exportable

Regions 1990-91 2000-01 2008-09

Quantity Value Quantity Value Quantity Value

America 13.2 19.2 21.0 31.3 12.0 23.0

European Union 13.2 17.6 12.6 19.5 10.0 17.0

Asia 51.8 29.9 56.8 42.0 66.0 48.0

Africa 1.7 0.8 6.0 2.9 8.0 5.0

Table 3. Direction of Indian spice exports (%)


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surplus because of increasing domestic demand. Sharp fluctuations in the quantum and value of

exports and in the unit value realization have characterized the spices trade in recent years.

Effect of climate change on productivity of spices

Climatic conditions of India, especially Western Ghats of southern India and northeastern

states are suitable for cultivation of many of the major spices. Spices like black pepper, ginger and

turmeric tolerates partially shaded, tropical or subtropical climate with a well distributed annual

mean rainfall of 1500-3000 mm and the temperature range of 28-35C for better growth and devel-

opment. Prevalence of congenial climate for multiplication and spread of rot and wilt pathogens

resulting in severe economic loss in heavy rainfall areas is the major concern. For ginger, light

intensity of 1290 micro moles m-2s-1was optimum for single leaf photosynthesis while 1950 moles

m-2s-1was optimum for the canopy. Ginger grown under 30C with 105 kilolux light intensity yielded

only around of that grown under 28.30C with 33.1 kilolux light intensity. This suggests that

climate change in terms of increase in temperature and associated increase in light intensity may

reduce the yield of some spices like ginger, in southern states. The recent advances in technologies

such as satellite imagery, use of GPS and mapping techniques using GIS have greatly improved the

understanding of land use planning. NE hill regions possess a climate that is congenial for the

expansion of spice growing areas. Orissa, West Bengal, Mizoram and Kerala are found to be very

suitable while Gujarat, Rajasthan, UP and MP are marginal or unsuitable for ginger cultivationthrough GIS simulations. With the scenario of increasing global temperature (1.5-2C) the predic-

tions showed that ginger area may shrink to half the present and most suitable states like Orissa

and West Bengal may become marginally suitable for its cultivation. Ginger growing areas of Himachal

Pradesh and North Eastern parts of the country may be benefited by increased temperature and CO2

but these beneficial effects could be offset by increased floods and frost. Studies may be oriented

towards varietal responses to climate change, identification of varieties which can adapt to climate

change and also management strategies to mitigate the ill effects of climate change.

On the whole, the productivity level in India is believed to be low compared to other countries

(Table 4). However, the collection of data is far from being scientific. Many competing countries are

in the spices trade with the opening of international market. For example in black pepper, the

national average yield is only around 238 kg ha-1, while in Malaysia it is 2925 kg ha-1. In cardamom,India's average is 167 kg ha-1while in Guatemala it is 200 kg ha-1. A major effort is needed to bridge

Competing countries in production and export of major spices

Spice Competing country

Black pepper Indonesia, Brazil, Malaysia, Thailand, Sri Lanka, Vietnam, China (P.R),

Madagascar, Mexico

Cardamom (small) Guatemala, El Salvador, Indonesia, Malaysia, Papua, New Guinea, Sri Lanka

Ginger China (P.R), Thailand, Japan, Bangladesh, South Korea, Malaysia, Fiji,

Philippians, Jamaica, Nigeria, Sierra Leone

Turmeric China (P.R), Pakistan, Bangladesh, Thailand, Peru, Jamaica, Spain

Clove Brazil, Indonesia, Madagascar, Malaysia, Papua, New Guinea, Sri Lanka

Nutmeg and Mace Grenada, Guatemala, Mexico, Nicaragua, Sri Lanka

Cassia China, Indonesia, Madagascar, Malaysia, Vietnam, Sri Lanka

Cinnamon Madagascar, Papua, New Guinea, Seychelles


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scribes the agricultural database CAB abstracts online. SpicE-library - the library website provides

various library resources and services with links to the new databases and digital resources likeDSpice - a digital repository of annual reports, research highlights, Spices news etc of Institute. The

library provides bibliographic services (published in Journal of Spices and Aromatic Crops) and

database services apart from publishing electronic version of 'Agri Tit Bits' at quarterly intervals.

Internet facility is provided in the library for literature search, web search, checking e-mails

etc. The library also offers hands on training on information retrieval and documentation to the

participants of various training programmes organized by the institute.

DISC

The Bioinformatics Centre at Indian Institute of Spices research (IISR) is a 'Distributed Infor-

mation Sub-Centre' (DISC) established in the year 2000 under the Biotechnology Information Sys-

tem Network (BITSnet) of DBT, Government of India. The Centre provides an environment for col-

laborative interdisciplinary research in Bioinformatics. It aims to bridge the gap between the wet-lab

and in silico analysis by actively promoting collaborative projects between agricultural scientists

and Bioinformaticians.

The centre has launched several databases under the series 'Spice Genes' and also several

software's for the benefit of the agricultural researchers. Currently the centre is focusing its interest

on chem-informatics aspects of spice compounds. It also develops websites and customized portals.

Field

Research farms at Peruvannamuzhi (94.08 ha) and Appangala (17.4 ha) are developed and

more than 40% of the forest area is cleared and covered with the field experiments under differentprojects.


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VVVVVision 2030ision 2030ision 2030ision 2030ision 2030

Vision

Enhancing productivity of spices for meeting growing domestic demand and to be the global

leader in spices export

Mission

Utilize the scientific, technological and traditional strengths for sustainable spice production

Objectives

To conserve genetic resources of spices, develop high yielding and high quality varieties and

sustainable production and protection systems using traditional and non-traditional techniques

and novel biotechnological approaches.

To develop post harvest technologies of spices with emphasis on product development and

product diversification for domestic and export purposes.

To act as a centre for training in research methodology, technology upgradation and monitor

the adoption of new and existing technologies on spices.

The main focuses on researchable areas to accomplish the vision are,

Conservation of genetic resources, bar-coding and crop improvement

Increasing productivity of spices

Quality planting material production and supply

Productivity enhancement technologies and systems through better input management

Bio risk management

New market oriented technologies for secondary agriculture and value addition

Effective transfer of technologies to the target groups.


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HarHarHarHarHarnessinnessinnessinnessinnessing Scienceg Scienceg Scienceg Scienceg Science

At the Indian Institute of Spices Research we continuously strive to harness the power of intellectual minds and challenge conventional thinking by pushing the boundaries of science to in-crease spices productivity, enhance input use efficiency, and reduce post harvest losses with an eye

on reducing the cost of production. We also try to discover effective solutions to emerging problems

through conventional techniques and modern sciences thereby producing spices that will improve

the quality of life. This would mean interpreting and analyzing with intellectual minds and challenge

conventional thinking by pushing the boundaries of both conventional and modern sciences.

The major focus is on conservation of spice genetic resources, bar-coding and crop improve-

ment. The IISR possesses a vast collection of spices germplasm, PGPR and biocontrol agents. To

address future needs, research will facilitate sustainable use of available genetic resources through

characterization, genetic enhancement, functional genomics, proteomics, phenomics, gene mining,

and molecular breeding through tools like marker-aided selection and gene stacking and custom-

ized genetic engineering.

Conservation of natural resources is another area of our concern. Without doubt, spices culti-

vation is overly dependent on natural resources. Rainfed spice cultivation offers immense potential

if natural resources, especially soil and water, are scientifically and efficiently managed. Techniques

relying on conservation agriculture, zero tillage, precision agriculture and micro-irrigation needs to

be perfected and efficient farming systems, integrated crop management, integrated nutrient man-agement, integrated pest management, and integrated water management would be perfected fur-

ther for wider adaptability.

Importantly, precision agriculture would enhance production efficiency. For this purpose im-

proved long-range weather prediction technology would be required to take advantage of precision

operations for crops and resource applications. This may also contribute to the better understand-

ing of global warming and climate change. Frontier sciences like nano-technology, information and

communication technology and remote sensing and also techniques like Geographic Information

System promise a lot. These techniques would be integrated in the on-going and future research

programs for improving research efficiency, better targeting of technologies and also identifying

spice production and marketing environments.

To meet the demand of high value spice products, our major focus would be to develop im-

proved genotypes (varieties and hybrids) and management practices for raising productivity of these

commodities in different agro-eco-regions, consumer-preferred quality traits and food safety would

be given high priority. Enhancing shelf - life and improving demand-driven commodity traits (colour,

size, and aroma) of spice through different post-harvest approaches would be prioritized. Since

markets for value-added and processed spices are consistently increasing, low-cost improved tech-

nologies would be developed to improve market efficiency and to remain competitive. Also, issues

related to sanitary and phyto-sanitary measures would be appropriately addressed.

Bio-risk in spices cultivation is assuming menacing proportions due to climate change and

emerging insect-pests and diseases. To overcome this problem, efforts would be made to develop

effective and integrated risk-and-disaster management production systems. Early warning systems,drought indicators and prediction of movement of bio-risk agents etc. would be developed for taking


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Vision 2030

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Managing natural resources

Cost effective nutrient budgeting through integrated nutrition management (INM) for targeted

production and organic farming strategies.

Development and popularization of cost effective agricultural practices (INM/IPM) for increas-

ing the productivity.

Abiotic stress - Quantification of water use efficiency and water requirement in spices.

Carbon sequestration potential in spice based cropping systems and nutrient management

practices.

Secondary agriculture

Increasing demand for spices and its value added products.

Value addition through micro-encapsulation and extrusion techniques.

Identification of bioactive components from spice crops as nutraceuticals.

Bioprospecting using bioinformatics tools.

Discovering new drug molecules.

Management of inputs and energy

Development of implements/tools for harvesting and processing for value added spice prod-

ucts.

Developing efficient system for management of nutrient and water to get optimum production

from unit of water and nutrient used.

Mechanization of spices production and post harvest processing.

Bio-risk management

Surveillance, identification and characterization of new invasive pests and pathogens.

Pest risk analysis.

Development of rapid and reliable diagnostics against pests and pathogens including invasivespecies.

Management of new invasive pests and pathogens.

Policies

Commercialization of the techniques/ technologies.

Genetic finger printing of germplasm and its registration.

Registration of released varieties.

Patenting technologies related to spices.

Documentation of ITKs.

Transfer of Technology (TOT) Constraint analysis and impact assessment of new technologies.

Production of nucleus planting materials and distribution.

Large scale demonstration of proven technologies through KVK's as FLDs.

Establishing technology incubation centre.

Participatory seed production of major spices.


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Vision 2030

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Strategic Framework

AnneAnneAnneAnneAnnexurxurxurxurxure - Ie - Ie - Ie - Ie - I

Goal

Genetic resource enhancement,

its evaluation and valuation for

effective use to meet the chal-

lenges of biotic and abiotic

stresses to sustain the impact

of climate change besides yield

quality and nutritional value.

Approach

Making character specific col-

lections of exotic germplasm,

locating resistance source and

evolving high yielding and dis-

ease resistant lines through se-

lection, mutation, polyploidy

breeding and biotechnological

methods for spices improve-

ment.

Performance Measure

Specific collections of exotic

germplasm to assemble veg-

etable gingers from China,

Australia, Jamaica; sweet

nutmegs from Grenada,

Moluccas and cloves from

Moluccas; wild pipers from

Brazil etc.

Crop-wise catalogues of all

germplasm collections using

IPGRI descriptors

Identification of genes and

their alleles contributing to-

wards resistance to biotic/

abiotic stress factors andquality characteristics.

Improvement of black pepper

to develop varieties with mul-

tiple resistance for biotic

stresses (Pollu beetle,

Phytophthora and nema-

todes) and quality.

Locating sources of resis-

tance for biotic and abiotic

stresses using conventional

and biotechnological toolsand developing varieties with

high yield, quality and spe-

cific traits

The varietal evaluation of

newly developed genotypes to

suit specific agro ecological

and soil conditions.

Development of highly adap-

tive and stable genotypes to

mitigate climate change andwater stress


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Development of molecular

maps and tagging genes for

important traits in Black pep-

per.

Development of bar codes forgermplasm

Whole genome sequencing

and annotation of black pep-

per, cardamom, ginger and

turmeric

Production of nucleus plant-

ing materials and distribu-

tion

Participatory seed productionof major spices.

Developing technologies suit-

able for protected cultivation

of disease free nucleus plant-

ing materials.

Development of micro- mini

rhizome technology for pro-

duction of disease free plant-

ing materials of tuberous

crops like ginger and tur-

meric through a combination

of micro propagation hydro-

ponics and aeroponics

Increasing productivity of

spices through quality planting

material production and pro-

tected cultivation

Targeting the production levels

by propagating and distribut-

ing quality planting materials

of improved varieties for effec-tive spread

Developing efficient system for

management of nutrient and

water to get maximum produc-

tion and developing model for

plant architectural engineering

Generation of eco-region spe-

cific technologies based on

maximum productivity of avail-

able natural resources, soil fer-

tility and water.

Cost effective nutrient bud-

geting through integrated nu-

trition management (INM) for

targeted production and or-

ganic farming strategies

Development and popular-

ization of cost effective agri-cultural practices (INM/IPM)

for increasing the productiv-

ity

Abiotic stress - Quantifica-

tion of water use efficiency

and water requirement in

spices

Carbon sequestration poten-

tial in spice based cropping

systems and nutrient man-

agement practices


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Vision 2030

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Repository World Spices Germplasm

Field gene bank at IISRand AICRP centers Cryo & DNA bank Referral centre for Phenomics

Development of DNA library, data bases and catalogues

Registering of unique genotypes

Bar-coding of promising accessions

Characterization IPGRI descriptor / Molecular

Collection of exotic germplasm

GIS for exploring and conserving the diversity

Figure 1: Conservation of genetic resources


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Developing biotic and abiotic stressresistant & high quality lines

Gene pyramidingDeveloping genes constructs for resistance

Developing divergent mapping populationsfor gene tagging

Identification of gene sequences andfunctional analysis using RNA silencing

Molecular basis for host-pathogen interaction

Comparative gene expression and Proteinprofiling

Cloning resistant and defense genes fromresistant sources

Convergent breeding of promisinggermplasm

Identifying resistant & quality lines Biotechnological (MAS) approaches

Figure 2: Improved varieties with resistance to biotic/abiotic stresses


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Vision 2030

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Targeted yield of spices with high quality

Budgeting nutrients forprecision farming

Resource maps for agro-ecologicalsituations

Water budgeting - Micro irrigation &Fertigation

Soil health managementusing beneficial microbes

Large scale production through accreditedcertified nurseries

Characterization of soil rhizosphere,carbon stock and soil health

Up scaling of microrhizome production under

controlled conditions

Organic farmingtechniques

Developing diagnostics

Production of disease free planting material ofimproved varieties

Developing INM and HPT for differentcropping systems

Identifying low input responsivegenotypes with higher physiological

efficiency

Figure 3: Resource budgeting and cropping system management


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Increasing productivity of spices

Developing IPM / IDM for differentcropping systems

Identifying resistant accessions

Identification of new bio-control agents andbio-molecules (Colloboration with NBAII)

Developing diagnostics

Characterization for host-pathogeninteraction

Pest, disease forecasting models

Pest risk analysis

Surveillance of newly emergingpests diseases

Figure 4: Bio-Risk Management


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Vision 2030

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Centre of excellence in Post harvesttechnology

Patenting

Isolation of genesand promoters

Commercialization & Licensing

Potential compounds formulations &products isolation

Products diversification and scaling up oftechnologies

Developing tools implements for harvesting,post harvest processing and packaging under

GMP Identification of bio active principles

Figure 5: Secondary Agriculture

Pharmacological Chemo informaticsand databases


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Increasing adoption of technologies

Developing GIS based toolsfor decision making

Empowering women in spicescultivation, processing and value

addition

Village knowledge centers

Providing market intelligence

Technology Incubation Centre

Technology dissemination throughExtension aids & Video conferencing

Technology refinement

Ex-Post assessment of technologies

Figure 6: Technology transfer and Impact assessment

Documents

IISRVision2030