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Book details
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xi+315p., Tables; Figs.
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Hardcover
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English language
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Pointer Publishers
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01.01.2001
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ISBN 10: 8171322824
Related categories
Seed Spices: Production, Quality, Export
Synopsis
Spices are internationally considered in the culinary art. They impart flavour to food, making it more acceptable and appetizing. Many of the spices are digestive, stimulant and carminative. Some of them have medicinal value and find use in the pharmaceutical industry. India grows about 52 spices. The important ones among them that occupy a sizeable area and enter the national or 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. The global demand for seed spices by 2005 AD is estimated to be 0.92 lakh MT. Indian seed spices have an advantage of superior intrinsic quality. However, the Indian spice industry is facing challenges on our 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 in Rajasthan and Gujarat on 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. The importance of seed spices in Ayurveda is also covered. It is hoped this book will find acceptance with researchers and students, plant scientists, biotechnologists, industrialists, and all those interested in seed spice cultivation and export.
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