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PHULBANI: Deficient rainfall in Kandhamal is likely to affect the turmeric output this year. Due to rising temperature, the soil has become hard making it difficult for the farmers to dig out the rhizomes. Being a delicate crop, turmeric needs to be cultivated and harvested with care to avoid damage to the rhizomes. As a rain-fed crop, turmeric needs a well-distributed annual rainfall of 250-400 cm for successful production.In the wake of increasing profit margin in turmeric cultivation, the acreage has been increased to 15,000 from 12,000 in the district and more than 60,000 farmers are into it. The crop fetches around Rs 60 crore to Rs 70 crore annually.This year, market price of Kandhamal turmeric is at its all time high. Unlike previous years, when it was sold at Rs 30 to Rs 35 a kg, this year the price has been fixed at Rs 40 to Rs 45.Recently, a private entrepreneur signed an MoU with the district administration to purchase 8,000 quintals of turmeric from the district farmers after paying Rs 2 extra per kg against the prevailing market price. The farmers had hoped that this would help them compensate their loss incurred during the riots. However, the rains have played the spoilsport.Kandhamal turmeric has spread its aroma worldwide in the last few years. To boost turmeric cultivation in the district, the Jawahar Rojgar Yojana was implemented in Phringia, K.Nuagaon, Raikia, Daringbadi and G.Udaygiri blocks in 1995 at a cost of Rs 3.10 crore. In 2004, organic turmeric project was implemented in these blocks at the cost of Rs 4.80 crore. Following these two projects, around 400 varieties of turmeric have been developed in the district which are being exported to Holland, England and Germany.
Showing posts with label Turmeric. Show all posts
Showing posts with label Turmeric. Show all posts
Focus on corporate role in value addition
Monday November 26 2007 09:39
IST EXPRESS NEWS SERVICE
BHUBANESWAR: Agriculture experts have sought greater corporate participation for value addition to major spices varieties and aromatic items for benefit of both the farmers as well as consumers.
‘‘Orissa may be home to a number of varieties of both these crops but is unable to capitalise on them properly due to lack of value addition and market linkages.
The shortcomings can be addressed through the PPP mode, involving more companies in the process,’’ said OUAT Vice-Chancellor Prof. D P Ray. Such an initiative will not only reduce the bother of storing perishable items but give farmers good returns.
He singled out Kandhamal Apex Spices Association for Marketing in Phulbani for popularising organic turmeric by marketing it as ‘Kandhamal turmeric.’
Addressing a national symposium on spices and aromatic crops, organised by Indian Society for Spices, Calicut, and the varsity here on Sunday, he emphasised post-harvest management and seed multiplication of the crops.
Besides, he advocated organic farming of both the crops in low chemical fertilizer consuming tribal districts of the State. Orissa, one of the major spices producing States in India, ranks next to Andhra Pradesh only in turmeric production.
Besides, ginger, coriander, fennel and black pepper, the climate also supports cultivation of cardamom, cinnamon, vanilla, clove, nutmeg, ajwain in Koraput and Kandhamal districts.
At present, the State produces 2.17 lakh tonne of spices from about 2.37 lakh hectare of land. India, which earned Rs 3,576 crore by exporting 3.74 lakh tonne of spices during the last fiscal, plans to raise the earnings substantially in the coming years.
Orissa University of Agriculture and Technology has already released spices varieties like Roma, Surama, Ranga and Rashmi in turmeric, Amba in Mango Ginger, Suprava, Suruchi and Surabhi in Ginger etc.
Inaugurating the seminar, Governor M C Bhandare said, scientists should focus on development of varieties with high yield potential and quality to meet growing demands.
The market for organic spices has seen tremendous growth over the years as more and more people are becoming conscious of their health. Lauding the achievements of the High Altitude
Research Station on Spices at Pattangi in Koraput district for developing several varieties of the crop, he expressed his desire to visit the place soon.
Deputy director-general (horticulture) of Indian Council of Agriculture Research Dr H P Singh stressed bringing down cost of production in cultivation of spices without compromising on quality.
President of the Indian Society of Spices Dr V A Parthasarathy, dean of research, OUAT, Dr Dibakar Naik and others spoke.
Original Trackback URL http://www.newindpress.com/NewsItems.asp?ID=IEQ20071125231816&Page=Q&Headline=Focus+on+corporate+role+in+value+addition&Title=ORISSA&Topic=0
IST EXPRESS NEWS SERVICE
BHUBANESWAR: Agriculture experts have sought greater corporate participation for value addition to major spices varieties and aromatic items for benefit of both the farmers as well as consumers.
‘‘Orissa may be home to a number of varieties of both these crops but is unable to capitalise on them properly due to lack of value addition and market linkages.
The shortcomings can be addressed through the PPP mode, involving more companies in the process,’’ said OUAT Vice-Chancellor Prof. D P Ray. Such an initiative will not only reduce the bother of storing perishable items but give farmers good returns.
He singled out Kandhamal Apex Spices Association for Marketing in Phulbani for popularising organic turmeric by marketing it as ‘Kandhamal turmeric.’
Addressing a national symposium on spices and aromatic crops, organised by Indian Society for Spices, Calicut, and the varsity here on Sunday, he emphasised post-harvest management and seed multiplication of the crops.
Besides, he advocated organic farming of both the crops in low chemical fertilizer consuming tribal districts of the State. Orissa, one of the major spices producing States in India, ranks next to Andhra Pradesh only in turmeric production.
Besides, ginger, coriander, fennel and black pepper, the climate also supports cultivation of cardamom, cinnamon, vanilla, clove, nutmeg, ajwain in Koraput and Kandhamal districts.
At present, the State produces 2.17 lakh tonne of spices from about 2.37 lakh hectare of land. India, which earned Rs 3,576 crore by exporting 3.74 lakh tonne of spices during the last fiscal, plans to raise the earnings substantially in the coming years.
Orissa University of Agriculture and Technology has already released spices varieties like Roma, Surama, Ranga and Rashmi in turmeric, Amba in Mango Ginger, Suprava, Suruchi and Surabhi in Ginger etc.
Inaugurating the seminar, Governor M C Bhandare said, scientists should focus on development of varieties with high yield potential and quality to meet growing demands.
The market for organic spices has seen tremendous growth over the years as more and more people are becoming conscious of their health. Lauding the achievements of the High Altitude
Research Station on Spices at Pattangi in Koraput district for developing several varieties of the crop, he expressed his desire to visit the place soon.
Deputy director-general (horticulture) of Indian Council of Agriculture Research Dr H P Singh stressed bringing down cost of production in cultivation of spices without compromising on quality.
President of the Indian Society of Spices Dr V A Parthasarathy, dean of research, OUAT, Dr Dibakar Naik and others spoke.
Original Trackback URL http://www.newindpress.com/NewsItems.asp?ID=IEQ20071125231816&Page=Q&Headline=Focus+on+corporate+role+in+value+addition&Title=ORISSA&Topic=0
Spice it up with right haldi- Organic turmeric finds space in markets across the world
Article From Telegraph Calcutta.
The haldi plantation in Khandhamal Bhubaneswar,
The haldi plantation in Khandhamal Bhubaneswar,PRIYA ABRAHAM
July 17: A visitor to the Orissa capital this month spent two hours frantically searching for “organic turmeric”.
Directed to the sales outlet of Orissa Marketing Federation (Omfed), he was disappointed when informed that the outlet had run out of stocks. But finally the precious haldi was traced to a small shop at the back of Ekamra Haat, Bhubaneswar’s equivalent of Dilli Haat, showcasing handicrafts and products made by tribals.
Directed to the sales outlet of Orissa Marketing Federation (Omfed), he was disappointed when informed that the outlet had run out of stocks. But finally the precious haldi was traced to a small shop at the back of Ekamra Haat, Bhubaneswar’s equivalent of Dilli Haat, showcasing handicrafts and products made by tribals.
The golden yellow Kandhamal haldi, named after the district where it is produced, is creating ripples in the world of spices. The spice has made its way to shelves across the United States, several countries in Europe, including Germany and Netherlands, besides Japan because of its organic value. It smells just right, lasts longer and only a pinch adds the colour and the flavour to the food. And it is of course devoid of toxic elements and chemicals.
Turmeric is not the only spice grown in Kandhamal and adjoining areas. And all of them retain the special quality. It happened virtually by default because the poor tribals could not afford to buy inorganic, chemical fertilisers , which enhanced the yield but affected the quality. Their farming has been sustained with hard work and local ideas — folklore speak of how tribes would kill a male child and offer its blood to the field so that the crop’s (turmeric) colour matches that of the blood.
In the district, about 12,000 hectare is diverted for turmeric cultivation and dry haldi weighing 10,000 metric tonne is produced every year. Kandhamal haldi is famous for its colour, texture, aroma, flavour and long shelf life.
The curcumic content in it is claimed to be the highest in the country, to be recognised soon by the Union Control of Holland, a certifying agency engaged to certify its purity.
The spices are being marketed by Omfed, Aryan International, New Delhi; Samiter India, Mumbai; ABC International, Bangalore and Aricha Trading, Calcutta. But as the experience in Bhubaneswar shows, most of it gets exported. Till 2003, however, traders from Berhampur continued to purchase dry turmeric from tribals for paltry sums.
However, the idea of organised turmeric farming on Kandhamal terrain stuck Omfed. It started a government-sponsored project called Kandhamal Women’s Organic Turmeric project (KWOTP) in 2003.
Recalling the days, P.G. Dora, the general manager of the centrally-sponsored scheme, said: “Initially, we thought of poultry and fishery. But soon, we realised the potential for turmeric plantation. Each family in the district had at least a field where they grew turmeric. We knew that if we could channelise the whole thing, there would be no stopping. Soon, societies were formed, training imparted, improved varieties of seed were supplied and marketing of the product under the brand Kandhamal haldi started.”
Currently Omfed directly supervises 305 all-women societies that work for the project and the production has leaped form 250 quintal to 2,937 quintals in a span of four years. This apart the product is being processed and packaged to be sold though Omfed’s existing distribution channel (marketing outlets and booths) across the state.
This apart, two other units named Samanwita and Kasam, who have their processing plant where the Omfed turmeric is packed and independently marketed.
“Exporting is no child’s play. We need to be very particular in terms of hygiene, design and packaging. There was an instance when a whole consignment was returned after one packet had a hair inside it,” said Pramod Pattnaik, secretary of Kasam that has 61 societies working under it.
Despite all this, the domestic market seems ignorant about the quality of the product. “Many here do not understand the concept of organic spices. It’s very difficult to explain the difference between the Rs 45 per kg Kandhamal haldi and the Rs 10 per kg haldi available in the market,” said Pattnaik.
Turmeric is not the only spice grown in Kandhamal and adjoining areas. And all of them retain the special quality. It happened virtually by default because the poor tribals could not afford to buy inorganic, chemical fertilisers , which enhanced the yield but affected the quality. Their farming has been sustained with hard work and local ideas — folklore speak of how tribes would kill a male child and offer its blood to the field so that the crop’s (turmeric) colour matches that of the blood.
In the district, about 12,000 hectare is diverted for turmeric cultivation and dry haldi weighing 10,000 metric tonne is produced every year. Kandhamal haldi is famous for its colour, texture, aroma, flavour and long shelf life.
The curcumic content in it is claimed to be the highest in the country, to be recognised soon by the Union Control of Holland, a certifying agency engaged to certify its purity.
The spices are being marketed by Omfed, Aryan International, New Delhi; Samiter India, Mumbai; ABC International, Bangalore and Aricha Trading, Calcutta. But as the experience in Bhubaneswar shows, most of it gets exported. Till 2003, however, traders from Berhampur continued to purchase dry turmeric from tribals for paltry sums.
However, the idea of organised turmeric farming on Kandhamal terrain stuck Omfed. It started a government-sponsored project called Kandhamal Women’s Organic Turmeric project (KWOTP) in 2003.
Recalling the days, P.G. Dora, the general manager of the centrally-sponsored scheme, said: “Initially, we thought of poultry and fishery. But soon, we realised the potential for turmeric plantation. Each family in the district had at least a field where they grew turmeric. We knew that if we could channelise the whole thing, there would be no stopping. Soon, societies were formed, training imparted, improved varieties of seed were supplied and marketing of the product under the brand Kandhamal haldi started.”
Currently Omfed directly supervises 305 all-women societies that work for the project and the production has leaped form 250 quintal to 2,937 quintals in a span of four years. This apart the product is being processed and packaged to be sold though Omfed’s existing distribution channel (marketing outlets and booths) across the state.
This apart, two other units named Samanwita and Kasam, who have their processing plant where the Omfed turmeric is packed and independently marketed.
“Exporting is no child’s play. We need to be very particular in terms of hygiene, design and packaging. There was an instance when a whole consignment was returned after one packet had a hair inside it,” said Pramod Pattnaik, secretary of Kasam that has 61 societies working under it.
Despite all this, the domestic market seems ignorant about the quality of the product. “Many here do not understand the concept of organic spices. It’s very difficult to explain the difference between the Rs 45 per kg Kandhamal haldi and the Rs 10 per kg haldi available in the market,” said Pattnaik.
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