06–09 May2020

Kochi Kerala, India

INTERNATIONAL SYMPOSIUM ON SPICES AS FLAVOURS,

FRAGRANCES & FUNCTIONAL FOODS

9 ~

In collaboration with

Indian Society for Spices Kozhikode, Kerala, India

Indian Society of Seed Spices Ajmer, Rajasthan, India

Spices Board Kochi, Kerala, India

Indian Council of Agricultural Research New Delhi, India

ICAR-Indian Institute of Spices Research Kozhikode, Kerala, India

ICAR-National Research Centre on Seed Spices Ajmer, Rajasthan, India

Directorate of Arecanut & Spices Development Kozhikode, Kerala, India

Event Organisation

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IntroductionSpices and aromatic herbs have been used since antiquity as preservatives, colorants, and flavour enhancers. Spices are key dietary ingredients used in cuisines across the world. They have long been the basis of traditional medicine in many countries, have also been the subject of study, particularly by the chemical, pharmaceutical, and food industries, because of their potential use for improving health and wellness.

Global spice trade has been continuously increasing in the previous three decades, both in terms of volume and value. Though the definition of spice trade offers scope diverse interpretations, the global spice trade is estimated to be more than 50 billion USD at present. This includes spices and the spice extracts like spice oils and oleoresins, which are finding ever increasing applications across pharmaceutical and wellness industry. The current global spice market is characterised by highly concentrated nature of supply and diversified demand.

The International Symposium on Spices as Flavours, Fragrances & Functional Foods will bring together the world’s leading spices scientists and other stakeholders for a one of a kind program that will set the stage for true innovations in this sector.

The Indian Society for Spices (ISS) was founded in 1991 for the advancement of research and development in spices, aromatic and related crops. The activities of the society are strictly in accordance with the provisions of the Societies Registration Act 1860. The Society aims at providing a forum for research workers on these crops for exchange of ideas and as a catalytic link between research and development organizations and the industry. The society organizes symposia (SYMSAC - Symposium on Spices & Aromatic Crops), conferences and seminars in collaboration with other organizations on aspects relevant to spices and aromatic crops.

Indian Society of Seed Spices was established in 2008 and it was registered under the Societies Registration Act XXI 1860. Its whole and sole motto is to bring the seed spices research community on one platform to discuss issues related to seed spices and empower the different stakeholders. The Society aims to undertake trainings and consultancy services in the field of seed spices and to promote over all development of Seed Spices.

Spices Board (Ministry of Commerce and Industry, Government of India) is the flagship organization for the development and worldwide promotion of Indian spices. The Board is an international link between the Indian exporters and the importers abroad. The Board has been spearheading activities for excellence of Indian spices, involving every segment of the industry.

About OrganizersIndian Society for Spices

Indian Society of Seed Spices

Spices Board

Programmes

Themes

Instructions for preparation of abstracts

Language

The symposium will be held during 06-09 May 2020. The latest developments in the field, either basic or applied, will be presented and discussed at the symposium. Each technical session will have lead papers (invited) and contributory papers (oral and poster).

The abstract must be submitted online on or before 20th February 2020. All the authors have the opportunity to publish their full paper in the special edition of Journal of Spices and Aromatic Crops (JOSAC) after the peer review in 2020.

The proceedings of the symposium would be in English and translation facilities will not be available.

Session I Spices - Global production and trade scenario

Session II Spices –Chemistry and functional foods

Session III Spices – Processing and value addition

Session IV Spices - Environment and food safety

Session V Spices - Cutting edge technologies for yield enhancement

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Satellite WorkshopsParticipants of the SYMSAC 2020 symposium are eligible to register for the  satellite workshops taking place on 6th May 2020 by additional registration fee of Rs. 1000/-. Since the workshops are taking place in parallel only one workshop can be chosen.

Workshop I Avenues for startup ventures in spices

Workshop II Assessment of quality and safety in spices

Workshop III Diagnostics and plant pathogen detection for spices

Co-hosts

9th meeting of committee of R & D, International Pepper Community

Passport and VisaTo enter India, citizens of foreign countries require a valid national passport and visa issued by the Indian Mission in the country of residence of the delegate. Delegates are requested to apply to the respective Indian embassies well in advance for an appropriate visa.

The organizers would be glad to issue a personal invitation letter for participation in the symposium to facilitate in obtaining a visa for travel to India.

Souvenir

Sponsors

A Souvenir is being brought out in connection with the symposium that would carry articles on the global scenario of advances made in research and development and issues confronting various spice crops.

The international SYMSAC-X is expected to be attended by over 500 Scientists, Entrepreneurs and agri-professionals from about 15 countries. The Conference Sponsors will have a unique opportunity to strengthen their visibility and product awareness. As a sponsor of the “SYMSAC-X”, you will have the opportunity to earn tangible benefits that develops networks, generate leads and gives you the platform to position your organization in front of a wide range of professionals. Sponsorship packages are designed as per corporate/individual strategies. One can opt for any of the sponsorship packages given in the symposium website.

The Venue

Climate

Accommodation and Travel

Kochi (also known as Cochin) is a city in southwest India’s coastal Kerala state. It has been a port since 1341, when a flood carved out its harbor and opened it to Arab, Chinese and European merchants. Sites reflecting those influences include Fort Kochi, a settlement with tiled colonial bungalows and diverse houses of worship.

The climate at Kochi during May will be pleasant with maximum and minimum temperature in the range of 25-26o C and 32-33o C, respectively.

ICAR-Central Marine Fisheries Research Institute, Kochi, Kerala, India

Accommodation would be arranged in hostel/hotels, the details of which will be indicated in the symposium.

Kochi is well connected by road and rail to major cities in India and by air to major cities in India and international hubs.

KOCHI

Registration & DatesRegistration Fees

SYMSAC X prefers online registration and payment using online debit/credit cards from our website. However, if you are not comfortable with this mode, you may contact symsac2020@gmail.com. Only registered participants will have the privilage of attending the scientific sessions, conference lunch and dinner. Persons accompanying registered participants would be charged 50% of the above fee and will not be provided publications and complimentary gifts.

Important Dates

15 October 2019 Registration opens

31 March 2020 Registration closes

15 October 2019 Abstract submission opens

20 February 2020 Abstract submission closes

01 March 2020 Notification of acceptance of abstract

On-SpotRegular(31 Mar 2020)

Early bird(31 Jan 2020)

IndianDelegates

ISS Life Members Rs. 7,500/- Rs. 6,500/- Rs. 5,000/-

Non Members Rs. 10,000/- Rs. 8,500/- Rs. 7,500/-

Students Rs. 5,000/- Rs. 4,000/- Rs. 3,000/-

OverseasDelegates

ISS Life Members $ 400 $ 350 $ 300

Non Members $ 600 $ 450 $ 400

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Awards of SYMSAC X - 2020Best Paper AwardsThere will be three awards viz., HS Mehta Memorial Award for best Oral & Poster presentations and Alpatti Prasada Rao Award for the best Poster presentations. Each award consist of a certificate and a cash prize.

Sugandha Bharathi AwardISS has been honouring outstanding individuals in the field of spices research and development with a “Sugandha Bharathi Award” once in 4 years, for their lifetime contribution to the cause of spices in the country. The award has been instituted by the Division of Crop Improvement and Biotechnology, ICAR-Indian Institute of Spices Research, Kozhikode, consists of a Gold Medal and a Citation.

Sugandhasree AwardThe award which is given away biannually is instituted to recognize farmer’s innovation in spices crops for enhanced income with sustainability in India. The award carries a citation and cash prize of Rs. 5,000/-. Any farmer who has been actively involved himself/herself in spices cultivation would be considered for the award.

Fellow – ISSFellows will be selected from among those who have been Life Members of Indian Society for Spices (ISS) for a minimum of 5 years and have made significant contribution to the cause of spices.

Dr. J S Pruthi AwardAn award has been instituted from 1996 onwards for the best research article published in each volume of the Journal of Spices and Aromatic Crops. The award has been instituted by Dr. J. S. Pruthi and carries a citation and a cash award of Rs. 1000/-.

Dr. V S Korikanthimath Award for the Best Ph.D Thesis on Spices, Med. & Aromatic CropsThe award which is given biennially is instituted to motivate high quality fundamental and applied research amongst Ph.D. scholars in India, in the field of spices. The award is open to all Indian students and carries a Citation and Medal. Theses for which final viva-voce is completed during the biennial period would be considered for the award.

Smt. Vijaya V Korikanthimath Best M.Sc. Thesis Award on Spices, Med. & Aromatic Crops The award which is given biennially is instituted to motivate high quality fundamental and applied research amongst M.Sc. scholars in India, in the field of spices. The award is open to all Indian students and carries a citation and medal. Theses for which final viva-voce is completed during the biennial period would be considered for the award.

(For more details, please visit www.indianspicesociety.in)

Chief Patron

Patrons

Committees

Trilochan MohapatraDirector General, Indian Council of Agricultural Research, New Delhi

Anand Kumar SinghDeputy Director General (Horticulture Science), ICAR, New Delhi

Sathiyan D, IFSSecretary, Spices Board, Kochi, Kerala

Advisory Committee Abdul Samad Director, CSIR-Central Institute of Medicinal and Aromatic Plants, Lucknow, U P

Ajayaghosh A Director, CSIR-National Institute for Interdisciplinary Science and Technology, Kerala

Anand KishorPresident, India Pepper and Spice Trade Association, Kochi, Kerala

Anandaraj M Former Director, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

Anandharamakrishnan C Director, Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu

Chandra Babu RVice-Chancellor, Kerala Agricultural University, Kerala

Chiranjiv Choudhary IFS Vice-Chancellor, Dr. Y.S.R. Horticultural University, Andhra Pradesh

Edison S Former Director, ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram, Kerala

Gopal Lal Director, ICAR-National Research Centre on Seed Spices, Ajmer, Rajasthan

Gopalakrishnan A Director, ICAR-Central Marine Fisheries Research Institute, Kochi, Kerala

Gopinadhan Paliyath Director (Food for Health), University of Guelph, Canada

Hoang Thi LienExecutive Director, International Pepper Community, Indonesia

Homey Cheriyan Director, Directorate of Arecanut and Spices Development, Kozhikode, Kerala

Indiresh K M Vice-Chancellor, University of Horticultural Sciences, Bagalkot, Karnataka

Janakiram T Assistant Director General (Horticulture), Indian Council of Agricultural Research, New Delhi

Korikanthimath V S Former Director, ICAR Research Complex for Goa, Old Goa

Kumar NVice-Chancellor, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu

Muraleedharan NairProfessor, Michigan State University, USA

Murthy B N S Horticulture Commissioner, Govt. of India New Delhi

Nirmal Babu K Director, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

Partha Sarathi C, IAS Vice-Chancellor i/c, Sri Konda Laxman Telangana State Horticultural University, Telangana

Parthasarathy V A Former Director, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

Peter K V Former Vice Chancellor, Kerala Agricultural University, Thrissur, Kerala

Raghavarao K S M S Director, CSIR-Central Food Technological Research Institute, Mysore, Karnataka

Rajiv Palicha Chairman, All India Spices Exporters Forum, Kochi, Kerala

Ramkumar Menon Chairman, World Spice Organization, Kochi, Kerala

Ravindran P N Former Director, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

Akali SemaProfessor, Department of Horticulture, School of Agricultural Sciences & Rural Development, Nagaland University, Medziphema, Nagaland

Ankegowda S J Head, ICAR-Indian Institute of Spices Research Regional Station, Appangala, Karnataka

Balakrishnan S Head, Department of Spices and Plantation Crops, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu

Dhirendra Singh Head, Department of Plant Breeding & Genetics, SKN College of Agriculture, Jobner, Rajasthan

Divakara Sastry E V Head, Department of Plant Breeding & Genetics, College of Agriculture, Imphal, Manipur

Madhava Naidu M Head, Department of Spice & Flavour Science, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka

Radhakrishnan K V Head, Organic Chemistry, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, Kerala

Radhakrishnan V V Head, Department of Botany, University of Calicut, Kerala

Rema J Head, Division of Crop Improvement & Biotechnology, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

Shainamol A, IAS Director (Finance), Spices Board, Kochi, Kerala

Suresh Kumar P M Director (Marketing), Spices Board, Kochi, Kerala

Thankamani C K Head, Division of Crop Production & Post Harvest Technology, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

Steering Committee

General Chairman

General Convener

Co-Conveners

Santhosh J. EapenPresident, Indian Society for Spices, Kozhikode, Kerala

Prasath DPrincipal Scientist, ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

Rema Shree A BDirector (Research), Spices Board, Kochi, Kerala

Ravindra SinghSecretary, Indian Society of Seed Spices, Ajmer, Rajasthan

Biju C NSecretary, Indian Society for Spices, Kozhikode, Kerala

Further Contact

General Convener, SYMSAC X-2020

Indian Society for Spices

C/o ICAR-Indian Institute of Spices Research

Marikunnu Post, Kozhikode-673 012

Kerala, India

www.symsac.in91-495-2731410 (Extn.208)

symsac2020@gmail.com

To demonstrate our commitment to sustainability, the organizers will hold this conference as a ‘green meeting’. This means that we will keep the ecological impact of the Conference as low as possible through paper smart documentation, waste reduction

and recycling, and environment-friendly catering.

Our Pledge

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