[PDF] A Farmers Handbook Ecofriendly Cardamom Cultivation eBook

Author : Varadarasan Shanmugavel
Publisher :
Page : 184 pages
File Size : 44,98 MB
Release : 2019-01-06
Category :
ISBN : 9781792685958

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Small cardamom (Elettaria cardamomum Maton) is a spice crop cultivated for more than a century in the high altitude (600 - 1200 m above msl) of Western Ghats of Southern India under shade of diverse species of trees. Even though Cardamom cultivation requires rational intervention with chemical pesticides and fertilizers to make the yield sustainable, excess use of these external inputs, as necessitated by intensive cultivation makes the cultivation nonviable. Hence an insight into Ecofriendly cultivation empower the farming community to adopt sustainable cultivation with minimum external inputs, soil health management, conservation of natural enemies of pests and diseases etc. for reaping economically sustainable yield. The most important points covered in the books are: low external inputs, reducing labourrequirements in an era of labour scarcity for farm works, reducing drudgery for farmers, practical and easy methods of improving the soil health as well as conservation of natural enemies of pests and pollinators etc. Such guidelines benefit farmers to reduce the cost of cultivation, produce pesticide residue-free cardamom and to have economically sustainable yield; also aid in conservation of the serene Western Ghats ecosystem for posterity. The present book is written in two parts, the main text and annexes. The main text contains the required information to farmers for Ecofriendly cultivation of cardamom. The annexes contain basic and relevant information on the subjects covered in the main text with a little more scientific terminology. The objective of the book is elaborated in the preface and introduction. A brief history of cardamom cultivation in India is outlined in the first chapter and basic information on cardamom is elaborated in the chapter on 'Know your cardamom' which would be very useful for farmers and the public who wish to know about the crop. The terminology used in this chapter helps to understand information provided in the ensuing chapters. The next chapter 'Planting and maintenance' elaborates on establishing a cardamom field even by a new farmer; methods of seed collection/planting material selection, production of planting materials, field preparation, planting and after care are the highlights in this chapter. The essence of Ecofriendly cardamom cultivation is elaborated in the chapter on 'Requirements for sustainable cultivation' and in the Annexes (I to XVI). Basic requirements for Ecofriendly cardamom cultivation are shade management, pest and disease management, soil health management, conservation and augmentation of natural enemies of pests and pollinators. One of the major problems faced by farmers is the crop loss due to fungal diseases; basic information on preventing/reducing the fungal diseases is addressed by way of practical methods of improving the soil health which in turn supports beneficial and disease antagonistic microbes. The annexes (Annexes I to XVI) are added to increase the value of the handbook; the information provided are for broadening the understanding of the basic concept of the book viz. 'Ecofriendly cardamom cultivation'. Several pictures are added in the annexes with an exclusive annexure on photo gallery for referring field problems. Pictorial information is provided on Large cardamom (Amomum subulatum Roxb.) for comparison on the Ecofriendly cultivation being practiced in the sub Himalayan regions. The last chapter is Harvesting and post-harvest practices. Information is provided on the stage of harvest of cardamom capsules, methods of curing/drying, value addition during curing, polishing and storage for producing high quality green colour capsules to get premium price. Frequently Asked Questions (FAQ), References cited in the book as well as alphabetically arranged index for easy way of identifying related pages in the book are provided.

Author : T Vijayan Babu
Publisher : Independently Published
Page : 0 pages
File Size : 39,98 MB
Release : 2024-07-23
Category :
ISBN :

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"The Green Gold: A Guide to Cardamom Cultivation" by T. Vijayan Babu is a comprehensive and insightful exploration into the world of cardamom cultivation. Known as "green gold" for its economic significance and vibrant green pods, cardamom holds a special place in global spice markets and culinary traditions. In this meticulously crafted guidebook, T. Vijayan Babu draws upon years of expertise and practical knowledge to provide a thorough understanding of every aspect of cardamom cultivation. From its historical roots and cultural significance to modern cultivation practices, pest management, and post-harvest processing, this book covers it all. Discover the nuances of selecting the right variety for your climate, understanding soil requirements, and mastering efficient irrigation techniques. Explore the art of propagation through seedlings, suckers, and tissue culture, and learn best practices for planting, spacing, and nutrient management that ensure optimal growth and yield. "The Green Gold" also delves into crucial topics such as pest and disease management, offering practical solutions to common challenges faced by growers. Explore innovative techniques for weed control, harvesting at the peak of flavor, and effective drying and curing methods that preserve cardamom's delicate aroma and flavor profile. Whether you're a novice exploring the potential of cardamom cultivation or an experienced grower seeking to enhance your techniques, this guidebook serves as an indispensable companion. Packed with detailed illustrations, insightful tips, and actionable advice, "The Green Gold" equips you with the knowledge and tools needed to cultivate cardamom successfully and sustainably. Embrace the journey into the world of cardamom cultivation with "The Green Gold" and unlock the secrets to growing this precious spice, ensuring a bountiful harvest and a thriving cultivation venture.

Author : Dr. H. Panda
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Page : 462 pages
File Size : 35,24 MB
Release : 2013-10-04
Category :
ISBN : 8178331527

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Organic agriculture has grown out of the conscious efforts by inspired people to create the best possible relationship between the earth and men. After almost a century of neglect, organic agriculture is now finding place in the mainstream of development and shows great promise commercially, socially and environmentally. Integrated organic farming is a commonly and broadly used word to explain a more integrated approach to farming as compared to existing monoculture approaches. It refers to agricultural systems that integrate livestock and crop production and may sometimes be known as Integrated Bio systems. It denotes a holistic system of farming which optimizes productivity in a sustainable manner through creation of interdependent agri-eco systems where annual crop plants (e.g. wheat), perennial trees (e.g. horticulture) and animals (including fishes where relevant) are integrated on a given field or property .This concept of organic farming is based on following principles: 1. Nature is the best role model for farming, since it does not use any inputs nor demand unreasonable quantities of water.2. The entire system is based on intimate understanding of nature's ways of replenishment. The system does not believe in mining of the soil of its nutrients and do not degrade it in any way. 3. The soil in this system is considered as a living entity 4. The soil's living population of microbes and other organisms are significant contributors to its fertility on a sustained basis and must be protected and nurtured, at all cost. 5. The total environment of the soil, from soil structure to soil cover is more important and must be preserved. Integrated Organic farming is a method of farming system, which primarily aims at cultivating the land and raising crops in such a way, so as to keep the soil alive and in good health. It is the use of organic wastes (crop, animal and farm wastes, aquatic wastes) and other biological materials, mostly produced insitu- along with beneficial microbes (bio fertilizers) to release nutrients to crops, which connotes the ‘organic’ nature of organic farming. It is also termed as organic agriculture. In the Indian context it is also termed as ‘Javik Krishi’. We have compiled all the relevant information regarding integrated organic farming in this book. This is first book of its kind which contains reliable details related to organic farming, green manuring, biological nitrogen fixation, uses of vermiculture bio-tech, organic fertilizers for flooded rice ecosystem, biological pest management, press mud as plant growth promoters, bio fertilizer for multipurpose tree species, rice- fish integration, response of crops to organic fertilizer and many more. The book is very useful for farmers, agriculture, universities, consultants and research scholars.

Author :
Publisher :
Page : 432 pages
File Size : 37,75 MB
Release : 1976
Category : Agriculture
ISBN :

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Set includes revised editions of some issues.

Author :
Publisher :
Page : 1440 pages
File Size : 25,1 MB
Release : 1976
Category : Agriculture
ISBN :

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Set includes revised editions of some issues.

Author : H. Panda
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Page : 399 pages
File Size : 25,38 MB
Release : 2010-10-01
Category :
ISBN : 8178331322

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The term Spice and Condiments applies to natural plant or vegetable products or mixtures in whole or ground form, which are used for imparting flavour, aroma and piquancy to the food items. Spices and condiments are a major commercial crop in India, and earn a major part of foreign exchange annually. They have been the backbone of agricultural industry. The importance of spices and condiment in dietary, medicinal and other uses, and their commercial importance are immense. India is known the world over as the home of spices. Thus spices are an important group of agricultural goods, which are virtually indispensable in the culinary art. Spice processing includes different steps: spice cleaning, spice reconditioning and spice grinding. Some spices were also used for preserving food like meat for a year or more without refrigeration. In the 16th century cloves for instance were among the spices used to preserve food without refrigeration. Cloves contain a chemical called eugenol that inhibits the growth of bacteria. It is a natural antibiotic. It is still used to preserve food like Virginia Ham. Likewise later mustard and ground mustard were also found to have preservative qualities. India alone contributes 25 30 % of the total world trade in spices. It may be interesting to note that nine spices namely pepper ginger clove cinnamon cassia mace nutmeg pimento (allspice) and cardamom alone contributed as much as 90% of the total world trade. Pepper is the most important spice in the world and so also of India. This book basically deals with brief history of spices, uses of spices, world trade in spices area & production of spices in India, area and production of spices in India, major and minor spices of India, spice processing, quality issues with spices, bird chillies and Tabasco chillies, basil or sweet basil, seasoning blend duplication and tricks, sauces and gravies, snack seasonings, quality issues with spices, etc. This book is a single compendium which deals with all aspects and facts of spices and condiments which may meet the requirements of all those handling them at various stages, from harvesting to their end use. This book contains post harvest management, the potentials of genetic engineering, high production technology in spices with plantation and processing of various spices and condiments such as vanilla, turmeric, tamarind, saffron, black pepper, onion, mint, ginger, garlic, curry leaf, coriander etc.

Author : NIIR Board
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Page : 391 pages
File Size : 40,84 MB
Release : 2010-02-06
Category : Spices
ISBN : 8178330946

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Ever since the commencement of civilization India has been the world's most preferred destination of spices. The variety and nature of spices available in India makes the country to stand out of the crowd in the international arena. Undoubtedly the country is one of the leading producers and exporters of spices in the world. Getting proper information on this sector of the economy is sure to benefit many budding entrepreneurs. Featured as one of the best sellers the Handbook on Spices is a book for all those thinking of penetrating into the sector and will act as an additional sources of information that are in this line of trade. The book has covered more than 55 spices produced in the country some of which are Black Pepper, Cardamoms, Ginger, Turmeric, Chillies, Vanilla, Tamarind, Coriander, Cumin seeds, Fenugreek, Dill, Garlic, and Onion etc. Along with the list of spices it also provides information on climatic conditions and soil type required for these spices, the planting requirements, the storage condition, composition, uses, the botanical aspect and the varieties of the product available. The chapter on spices will also provide you information about the Diseases and Pests from which the spices have to be protected, wherever required the basis of grading of the spice is also mentioned. The chapters also deal in the quality improvement in Spices by the Solar Drying, Quality Standards for Ajowan Seed and its Powder, Value added Exportable Products from Spice. The spices demand have increased a lot in the world on account of fact that there has been increasing inhabitation of Indian community in developed countries and recently developed taste for Indian delicacies in the international forum. With different climates in different parts of country, India has the potential to produce a variety of spices. Thus the spice market is having a lot of future prospects. This book inculcates the wide-range of information on cultivation and processing of main spices and condiments of India which have been playing imperative role in the development and growth of national economies of several spices producing, importing and exporting countries. This book will be helpful for new entrepreneurs, spice growers, technologists and those who are already in the spice production and are looking to expand further in the present line