Organic Spices
(Dr V.A. Parthasarathy)
More than 130 countries produce certified organic foods.Since spices form a part of many medicines the demand for organically produced spices is increasing considerably.Assuming a market growth of 10% in Europe, USA and Japan for organic spice products the world demand for organic spices may grow to 57000 tonnes in the next 10 years.Large scale use of high analysis fertilizers and pesticides result environmental hazards and imbalances in soil nutrients.Since spices are high valued and export oriented in nature it is imperative to keep the levels of pesticide residues below tolerance limits in view of the standards set by the importing countries.Mixed cropping of blackpepper with rubber, cocoa and orange etc. is common in brazil.Blackpepper and cardamom contribute large quantities of bi-products which by decomposition and recycling can meet the nutrient requirements.FY and vermicompost application increase the yield by 119% and 74% respectively in Panniyur and 91% and 88% in Karimunda varieties of blackpepper.In cardamom yield was 140% higher in neemcake and vermicompost treatments. Coirpith compost application @2.5t/ha along with FYM and biofertilizer significantly increased the yield and quality of major spices. Application of FYM 10kg + rockphosphate 40g + woodash 2kg/ vine + Azospirillum gave 6.5kg/vine yield of blackpepper.Yield was also increased in Ginger and Turmeric by organic sources. Azospirillum @ 20g/bed along with coir compost anf FYM increases yield in blackpepper, ginger and turmeric.VAM isolated from blackpepper leaf extracts of Strychnos nux-vomica,Azadarichta indica, Lantana camera show nematicidal activity at 1% concentration, neem oil 0.3% conc.,fish oil resin 3% are effective in controlling scaleinsects. Soil solarisation and application of Trichoderma harzianum and Pseudomonas florescence effectively controls rhizome rot disease of ginger. Thus organic farming can substitute conventional farming leading to a smooth turnover.
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