Production Technology of Spices and Plantation Crops

Contents: Preface. 1. Present Status and Importance of Spices 2. Classification of Spices 3. Allspice 4. Anise 5. Black Pepper 6. Cardamom 7. Cinnamon 8. Clove 9. Coriander 10. Cumin 11. Fennel 12. Fenugreek 13. Garlic 14. Ginger 15. Nigella 16. Nutmeg 17. Saffron 18. Turmeric 19. Present Status and Importance of Plantation Crops 20. Arecanut 21. Betelvine 22. Cashew 23. Cocoa 24. Coconut 25. Coffee 26. Oil Palm 27. Tea. Annexures. From the preface: In every culinary preparation spices are indispensible for seasoning flavouring the foods, beverages, perfumery bakery products, cosmetics and medicinal use. Out of the total 109 spices listed by the international standard organization (ISO) about 63 spices are grown in our country. The diverse agro-climatic conditions prevailing in different part of our country. The diverse agro climatic conditions prevailing in different part of our country, offer an enormous scope for cultivating a wide variety of spices and plantation crops. The cost of production of cultivating spices is low hence farmer can get steady income by their cultivation. Their cultivation provides employment to large number of people in different sectors. The lists of spices are long but only 13 spices are important from commercial point of view.