CHAPTER-1

INTRODUCTION

The richness of the culture and the fragrance of the spices were the major sources
of glory of the ancient India. It is really amazing to see that India could maintain her
supremacy in the production and trade of spices even hm the Vedic ages dating back to
6000 B.C, to the modem era of the third millennium. The vicissitudes of history made
unbelievable changes everywhere but the Indian domination over the world spices market
still remains unquestionable.
The geographical and climatic peculiarities of South India in general and Kerala in
particular are the major gifts of nature still providing us an upper hand in the world of
spices. Geographical advantages of the state coupled with the sterling efforts of the
people, particularly of the high ranges of the Western Ghats, help us to produce the best quality
spices favored all over the world. '
The history and destiny of our country, perhaps the whole world were influenced
unbelievably by the spices. It was the taste of the 'Black gold' pepper and the flavour of
the 'Queen of spices' Cardamom, which attracted the Arabs and Europeans to this
country and ultimately led to the foreign domain.
It was the search for spices, which tempted the mariners like Vasco de Gama of
Portugal, Christopher Columbus of Spain and many others to undertake hazardous
voyages to the East. ?'he significance of the spices in the history of the world is evident
from the fact that even the discovery of the American continent by Columbus was
accidental during the search for spices.
The history of the world would have been different had India not been the land of
spices. It was a new tum in the history when General Diaz, first arrived at the Cape of
Good Hope, in search of spices of Malabar coast, through the sea route. It was this
discovery, which eventually led to the arrival of Vasco de Gama at Calicut The basic
purpose of the exwtion of Gama was to obtain a direct link with the South India for
spices trade, eliminating the Arab and 1tal;an spices traders who had monopoly at that
time. 2
India had monopoly in spices production and export for a very long period But
the situation is fast changing and we are facing extreme competition from many spices
producing countries. Vietnam, Brazil, Indonesia, Malaysia and Thailand are the major
opponents of India in the world pepper market. There are countries like Sri Lanka, China,
and Madagascar etc, producing pepper though they do not raise much competition in the
mternational market
On the other hand, Guatemala is the major opponent of India in the international
cardamom market. They are able to supply cardamom at a price, which is far below the
price of Indian cardamom. Tanzania, Sri Lanka, Costa Rica, Honduras and Papa New
Guinea are cardamom producing countries, though in small quantities.
China and Pakistan are the major countries competing with India in the
lntemational ginger and chilly market. We have severe competition from Morocco, Egypt
and Iran in the field of coriander, cumin seed, and aniseed. However India still has a
dominant role in the export of turmeric. 3
Whatever may be the competition, India is still the leader in spices production and
export On an average, we produce about 28,00,000 tomes of spices every year. In fact
more than 90 percent of our spices production is consumed in India itself. It is amazing
to see that the remaming 10 percent spices exported from India gives us 40 percent share
of world spices market.
The state of Kerala has made considerable achievements in the export of spices
during the last many years. Pepper, Cardamom, Ginger, Turmeric, Nutmeg, Garlic,
Chilly, Tamarind, Vanilla and Cinnamon etc are the major items of spices produced and
exported from Kerala Pepper, Chilli, Cardamom and Turmeric constitute the lion's share
of Indian spices export out of which more than 60 percent is the contribution from
eral la'
The State of Kerala- has a remarkable share in the pepper production with about
1,80,000 hectares of land under pepper cultivation accounting for the production of more
than 50,000 tonnes annually. This means that more than 90 percent of India's pepper
production is fiom the state of Kerala It is interesting to see that the lion's share of
Indian pepper comes from the Idukki and Wayanad districts. Similarly, there are about
70,000 hectares of land under cardamom cultivation producing on an average 6,500
tonnes of cardamom annually. Of this, 45,000 hectares belong to the state of Kerala from
which we produce on an average 5,000 tonnes annually. Here also the contribution of
Idukki district is remarkable with more than 80 percent.

INTRODUCTION OF SPICES

Nature has blessed with so many plants, out of which man has exploited some for his
benefitAmong them are the spices, though required in small quantities, with many properties and
beneficial uses. The ancient Egyptians, Romans, Greeks, Indians and Chinese all held 'spices' in
great esteem not only for flavouring food and used for making medicine, but even to perfume the
air. Food habits all over the world are undergoing a sea change and thereby more spicy food has
become the order of the day in most developed and developing countries. Hence the world
demand for spices is now on the increase. India is the home to a number of spices. It may be said
that there is no Indian cuisine without the addition of one or more spices. In recent years there is
tough competition has emerged between the spice producing countries. Developed countries
have now put strict quality specifications on the import of spices. As superior in quality, Indian
spices are quoted at high prices in international markets because of the high cost of production
and low productivity. India's prime position in the production and export of black pepper and
cardamom has now been usurped by Vietnam and Guatemala respectively.
The export liberalization has posed unprecedented challenges to Indian spices.It is widely
reported that after the export liberalization the domestic prices of major Indian spices have come
down.
Within India, Kerala is known as spice garden.in this spices the Black pepper is called the
'King of spices' enjoyed a pride of place among all spices produced and the Cardamom
renowned as the 'Queen of spices' it is the tiny spice that attracted the consumers in the Orient and
the Occident. More than 80 per cent of the production of these two spices in the country is
restricted to Kerala. But the spices export from Kerala is now reduced by a number of
problems. Black pepper has now a very dubious distinction, as the yield of this crop has
declined mainly due to senile plantations and minimum input use, on account of declining
market price and declining profit margin. The growers of cardamom are also facing declining
profit margins due to price pressure. As spices cultivation is the means of living for a large
number of agricultural households in Kerala, spices export is of crucial significance to their
earnings, well-being and living standards. Therefore, it is time for all those concerned with
Indian spice industry to make earnest efforts to overcome the problems faced by the spices
sector.

Concept of Spices

The spice can be defined as spice is an aromatic and pungent vegetable substance used as a
condiment and for seasoning food.
The another defeniation of spices can be any of the various aromatic vegetable products as
pepper, cinnamon, nutmeg, mace, allspice, ginger etc; such condiments collectively enrich, or
alter the quality of a thing especially to a small degree; spices alter the taste of food, give zest or
pleasant flavouring or a relish".
The Standard ISO 676: 1995 of the International Organization for Standardization (ISO) defines
spices and condiments as "vegetable products or mixtures thereof free from extraneous matter,
used for flavouring, seasoning and imparting aroma in foods; the term applies equally to the
products in the whole form or in the ground form
Much confusion prevails among specialists and laymen alike as to whether a particular material
is a spice, vegetable, condiment, flavourant or a drug. The Arabic, Persian and Urdu lexicons
define 'masallah', the plural of 'issallah' as substances used singularly or in combination to
improve both the intrinsic as well as the extrinsic quality of a product. Spice is one of the various
strongly flavoured or aromatic substances of vegetable origin, obtained from plants of tropical,
subtropical and temperate zones.
Thus, spices are substances essentially from the vegetable kingdom, characterized by strong,
pungent odors or sweet or bitter taste. Spices alter the taste of food to a small degree, such as in
colour, taste, piquancy and pleasant flavour. A spice shouldn't develop woody persistent tissue
like a shrub or a tree, i.e. it should be soft and it may be either leaf, bark, fruit, flower, seed or
root resembling rhizomes. As Rosengarten (1969) has put it, "It is difficult to decide where a
spice ends and a shrub begins". It is the user whose taste and olfactory nerves that decide
precisely what a spice should be and when the same material may be pronounced a condiment, or
seasoning or a flavourant.

VARIETIES OF SPICES

1) Types of spices
2) Herbal spices
3) Commercial important spices
4) Commercial spices
Of the 109 spices listed by the ISO (ISO 676), India grows 62 varieties of spices as per their
suitability in different agro- climatic conditions and congenial situations, available in various
parts of the country from sea level to the dry temperate zone deep in the Himalayas. However,
out of these only 52 items of spices are coming under the purview of Spices Board.

In addition to the 52 items of spices under the preview of the spices Board, the following
varieties of spices are also grown in India
Even though India grows about 62 spices, at present only 16 spices are commercially important
and they are known as the major spices

1) Types of spices

1.Turmeric
2.Ginger
3.Tamarind
4.Nutmeg tree
5.Green chilly
6.Dry Ginger
7.Nutmeg
8.Red chilly
9.Vanilla
10.Cinnamon
11.Fenugreek seeds
12.Dill seeds
13.Dehydrated green pepper
14.Cloves
15.Cardamom
16.Garlic
17.Bishop’s Weed
18.Coriander
19.Kelly seed
20.Cumin seed
21.Fennel seed
22.Saffron
23.Cassia
24.Mustard
25.Kokam
26.Basil
2) Herbal Spices

Thyme, Marjoram, Oregano, Sage, Savory, Basil, Rosemary, Horse Radish, Tarragon, Mint,
Hyssop and Lovage

3) Commercialy important spices

Black pepper, Cardamom (small and Large), Chillies, Ginger, Turmeric Seed Spices
Coriander, Cumin, Celery, Fennel, Fenugreek, Dill, Aniseed, Caraway, Mustard, Poppy seed,
Parsley and Ajowan. Tree Spices Clove, Nutmeg & Mace, Cinnamon, Tejpat, Kokam, Allspice,
Cambodge, tamarind, Cassia, Curry Leaf, Asafoetida, Bay Leaf and Pomegranate.

4) Miscellaneous Spices
Garlic, Saffron, Vanilla, Juniper Berry, Pepper Long, Sweet Flag, Greater Galangal, Star Anise
and Caper, in any form including curry powders, spice oil, oleoresin and other mixtures where
spice content is predominant.
Spices in Intrernational market

Spices have now become an integral part of American, Continental, Arabic, Asian and Oriental
cuisine. As a result of the worldwide spread of spices, no one country has been able to keep a
monopoly of any particular spice. India is the principal producer and exporter of spices in the
world. Indonesia is the second largest producer and it specializes in the traditional trade of
cloves, nutmeg, pepper and large quantities of ginger. Other major producers are Brazil,
Malaysia and Madagasar. The global trade in spices (excluding the trading centres of Singapore
and Hongkong) amounted to 2,96,000 to 3,27,000 tonnes of spices valued at between US$ 694
million and US$ 781 million annually during the period 1978 - 1980 (Spices-A Survey of World
Markets, 1982). It increased to 8,50,000 tonnes in quantity at the value of US$ 2200 million
during 2006-07 (Spices Export Review 2006-07).

The United States is the world's largest individual market for spices. For India also they are the
single largest market. As per the statistics published by the US Department of Commerce, in
2006, USA imported 2,76,908 tonnes of spices valued US$ 499.39 million (Spices Export
Review, 2006-07). USA is also a substantial producer of spices and total domestic production
covers about 20 per cent of domestic needs. The principal spices cultivated are capsicum (red
pepper) and paprika, which are grown only in the states of California, Louisiana, New Mexico
and North and South Carolina. Pepper is by far the most significant spice imported to the United
States, accounting for over 40 per cent of total spice imports. The per-capita consumption of
cardamom is very low there, and the main supplier of cardamom to USA is Guatemala.

Canada is a sizeable and growing market for spices. Since domestic production is limited to
small quantities of caraway and coriander seeds, requirements are met almost wholly from
imports. Pepper remains the principal spice imported closely followed by capsicums, ginger,
nutmeg and maces, cloves and vanilla. Canada exports mainly pre-packed and processed spices.

Argentina consumes between 4500 and 5000 tonnes of spices annually. The major spices
cultivated are capsicums, cumin, coriander anissed and fennel. The country mainly imports
pepper (72%), cinnamon (6%), nutmeg (3%) and spice seeds mainly cumin (8 %). Imports of
cardamom are minimal, as it is virtually unknown to most consumers being used only by
members of certain ethnic communities in Buenos Aires.

Mexico produces capsicums and pimento for domestic consumption and for export. The main
item of import is cinnamon with Sri Lanka being the main
supplier. Venezuela imports mainly pepper, capsicums, cassia and spice seeds.

North America and Western Europe are the most important regions in terms of import demands
for most spices. The socialist countries of Eastern

Europe are significant outlets for pepper, particularly supplies imported from India under
bilateral trading arrangements, and for pimento (all spice) from Jamaica. Latin American
countries are significant importers of cinnamon and cassia while the countries of the Middle East
are major markets for cardamom,
accounting for over 80 per cent of the total world consumption of this spice.

Since 1972, the member states of the European Economic Community (excluding Ireland and
Greece) taken as a group have imported larger quantities of spices than the United States,
although the latter is still the world's largest individual market. In 1979, EEC imports amounted
to some 110,000 tonnes valued t $229 million compared with 86,000 tonnes valued at $132
million in 1976. The other European countries viz. Austria, Finland, Norway, Spain, Sweden,
Switzerland and Yugoslavia together imported almost 20,000 tons of spices valued at $51
million in 1980.

The Federal Republic of Germany continues to be the largest single market in Europe and the
second largest in the world after the United States. Next in importance are the United Kingdom
and France. Although the Netherlands is a relatively small market, both Amsterdam and
Rotterdam are major trading centres for spices and sizeable quantities are trans-shipped through
these cities to other European destinations. Among the other importing countries in Europe,
Sweden and Finland are the major importers of cardamom after Middle East, while Japan is now
the third largest market for spices in terms of volume.

The countries of the Middle East and North Africa account for a substantial share of the spice
market, in terms of value, largely because of considerable imports of high-priced cardamom. In
1980, imports into these countries accounted for an estimated US$ 209 million or 27 per cent of
the value of imports of spices into these markets.

SPICES UNDER THE STUDY

BLACK PEPPER
Black pepper (piper nigram) is popularly called "the king of spices". It is the most prominent
spice in the spice economy of India. Black pepper originated in the Western Ghats of India, but
its cultivation has now spread to many parts of the world through primary and secondary
introductions.
Spices and spices export have been fascinating subjects for many authors, researchers and
analysts from very early times and a large number of books have been written, researches made
and articles published. A number of committees have been appointed by governments and
various associations to study and report on the problems of spices industry. Similarly a number
of seminars, workshops and meetings have been organized to discuss the various facets of the
spices industry. A review of research studies and committee reports covering the areas of the
present study viz. history and development of spices export, production and prospects of spices
export.

Pepper was considered originated in the hills of South Western Ghats of India and It is now
grown in various countries of Asia and certain parts of Europe in like Indonesia, Malaysia, Sri
Lanka, Thailand, China, Vietnam, Cambodia, Brazil, Mexico, and Guatemala apart from the
country of origin. Pepper requires hot and humid climate to grow and grows between 20 degree
North and South latitudes, from sea level to up to 1500 meters above MSL..

Uses

Pepper is largely used by meat packers and in canning, pickling, baking, considering for its
preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final
dash at the end of cooking to effectively adjust the flavour. It is an important component of
culinary seasoning of universal use and is an essential ingredient of numerous commercial
foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like
mayonnaise where, black specks of black pepper is not liked. Other products in use are pepper
oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen
pepper etc. Black pepper is an essential ingredient in Indian system of medicine. Piperine, the
pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used in
pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, anti-
oxidant and anti-microbial.

CARDAMOM

Cardamom of commerce is the dried ripe fruit which is often referred as the “Queen of Spices”.
Indian cardamom is offered to the international markets in different grades: such as '
Alleppey Green Extra Bold' 'Alleppey Green Bold' 'Alleppey Green Superior' are the quality
which is offered by India to the world. Cardamom is also used to prepare Cardamom oil which
is used as ingredient in food preparations, it is also used to make perfumery products by various
industries it is also used in , health foods medicines and beverages. India, a traditional exporter
of cardamom to the various countries of Middle East where it goes mostly into the preparation of
'Gahwa' - a strong cardamom - coffee concoction without which no day is complete or no
hospitality hearty for an Arab. Indian cardamom enjoys a premium preference in the Middle
East, Japanese and Russians who relish it for its distinct enriching properties
Cultivation of cardamom is mostly concentrated in the ever green forests of Western Ghats in
South India states like Kerala Tamil Nadu and Karnataka. Besides India, cardamom is also
grown in the coruntrieslike Guatemala and on small scale in Tanzania, Sri Lanka, El Salvador,
Vietnam, Laos, Thailand, Cambodia, Honduras, and Papua & New Guinea. The optimum
altitudinal range on growing cardamom is 600 to 1500 mtr above MsL..

Uses

The major use is for the preparation of ‘gahwa’ – a strong cardamom coffee concoction which is
a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavoring
material in beverages whole and ground form. In Asia, it can add a lingering sparkle to every
kind of dishes both traditional and modern. In Scandinavian countries it is used in baked
products like cakes and confectionaries. In Europe and North America it is an ingredient in
curry powder and in some sausages products. Cardamom oil and oleoresin has applications in
flavoring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.

ORIGIN AND GROWTH OF SPICES EXPORT FROM INDIA

 Origin of spices in India

Spices once hailed as 'gray gold' have played an important role in the history of civilization,
exploration and commerce. Spices were the fist object of commerce between the East and the
West. The cultivation and use of spices go back to the beginning of history. Spices export from
India is the oldest known trade to man. Spices were the traditional items of international trade.
Spices have had a greater impact on world trade than any other foodstuff. As Hentry N. Ridley
(1981) points out "the history of cultivation and use of spices is perhaps the most romantic story
of any vegetable product". Many spices have medicinal properties and have profound effect on
human health, since they affect many functional processes. Spices are being used every day in
the family at all occasions of sorrow, happiness and festivals in one or other forms.
India, also known as 'the land of spices', is the largest producer, consumer and exporter of spices
in the world. Every Indian home is equipped with some important spices, which are used as
home remedies for common ailments. It was due to spices export from India that ancient
commercial ties existed between India and the Middle East. There had been a flourishing trade in
spices successively between the Indians and the Greeks, the Romans, the Arabs, the Portuguese,
the Dutch, the French and the British throughout the period of recorded history. The affluence
generated by spices export from India was also responsible for the historic voyages of discovery.
"Fragrant cloves with their woody overtones, heady sweet cardamom, pungent black pepper, the
nutmeg whose complex flavours burst forth when grated, all these and other aromatic seasonings
of vegetable origin were once so highly priced, that they were literally counted out grain by
grain" (Wendy Huttan, 1998).

Within India, Kerala is the leading producer of black pepper (the king of spices) and cardamom
(the queen of spices). Kerala earns valuable foreign exchange through spices export from India.
Spices cultivation, which was once the monopoly of India has now spread to a number of other
countries and the competition in spices export from India, has become fierce. Though the
mystery and rarity of spices have now virtually disappeared, their magical effect on food and
their ability to delight the palate remain unchanged.

Origin of Spices and Geographical Distribution

The majority of spices originated in the Asiatic tropics, in the latitude belt lying between 250 N
and 100 S of Equator, while the other quarters of the globe have produced comparatively few
items of spices. Thus, we have the following distribution:

From Asia are derived pepper, cardamom, cinnamon (natives of south India and Ceylon) nutmeg
and mace, cloves, clove-bark, turmeric, ginger, greater galangal from the Malay Archipalego,
Cassia-bark and lesser galangal from China. Africa gave grains of paradise, Madagascar
Ravensara aromatic, while the American tropics gave only vanilla, capsicums and pimento. The
colder climates of northern Europe and Asia produced but few - coriander,
cumin, caraway seed and mustard and root (Henry N. Ridley, 1981). The Mediterranean area
including North Africa and the Middle East has supplied most culinary herbs and seeds such as
bay leaves, coriander, cumin, dill, fennel, fenugreek, rosemary and sage.

India is said to be the oldest place where spices were available since time immemorial. Indian
tropics have given spices like pepper, cardamom, chilli, turmeric, ginger, nutmeg, mace, basil,
coriander, cassia, mustard, sea same, garlic and tamarind to the world. These spices are confined
to different states. For example, black pepper is produced in Kerala, Karnataka and Tamilnadu,
and the major cardamom growing states are Kerala, Karnataka, Sikkim and Tamilnadu. Turmeric
is mostly confined to AndraPradesh and Tamilnadu. LikewiseAndrapradesh, Maharashtra, Orissa
and Tamilnadu are the major chilli growing states, though chilli produced in Bihar is considered
to be the most pungent. Ginger is produced mainly in Kerala and Meghalaya, while
Andrapradesh and Rajasthan are the major producers of coriander.

Uses of Spices .

Spices constitute an important group of agricultural commodity, which are virtually

indispensable in the culinary art. They are the secret of a housewife's palatable dishes. In small
quantities, they are used to prepare culinary dishes and have little or no nutritive value, but they
stimulate the appetite, add zest to food and enhance taste. The various applications of spices
include:

i) Spices are well-known appetizers or preservatives.

ii) Many spices have rich medicinal properties and are used in pharmaceutical, perfumery,
religious rituals, cosmetic products etc.
iii) Spices are employed as adjuncts to import flavour and aroma or pungeancy to food.
iv) Spice extracts are used to meet new demands of food processing industry.
v) Spices are employed in food industry in the preparation of pickles, biscuits, beverages,
processed meat etc.
vi) Spice oils and oleoresins are employed in cosmetics, tooth paste, toilet soaps, hair oils,
tobacco products etc.
vii) Spices find essential application in the preparation of Indian systems of medicines, as they
have medicinal, preservative or antiseptic values.
viii) Spices are used to season insipid food - their aromatic qualities are useful in overcoming the
odours of bad food.

Economic Significance of Spices export from India

India is the largest producer and exporter of spices in the world. India with varied climate and
soil is the natural home of spices. No country in the world grows as many varieties of spices as
India. Although different spices are produced in different countries of the world, India has the
privilege of producing all types of spices. She has spices like the majestic black pepper, elusive
cardamom, refreshing ginger, colourful turmeric, fiery chilli, and a host of other spices like,
cumin, coriander, aniseed, nutmeg, mace and saffron. Within India, Kerala is the largest
producer of leading spices like pepper and cardamom.

Spices export from India in India is contributing much to the socio-economic development of the
country. India earns substantial amount of foreign exchange from the export of spices. During
the financial year 2006 -07, India exported 373750 tonnes of spices, with foreign exchange
earning of Rs.3575.75 crores, while it was 350363 tonnes of spices, with foreign exchange
earnings of Rs.2627.62crores during the financial year 2006 - 07 (Spice India, June 2007). The
spices export from India is also contributing much to the Gross National Product of the country.
The contribution made by the spices export to the national exchequer is slightly more than two
per cent of the total exports of the country. Spices export from India also has employment
potential, cultivation, farming, processing, manufacture and export of spice products are all
labour intensive. With the increase in population, sophisticated habits of the people and increase
in the use of instant foods, the demand for spices may go up at a fast rate. India being the far
most country in respect of spices production and export, development of spices in the country
(by giving necessary facilities and encouragement) can make substantial contribution to the
country's national economy

International Pepper Community (IPC)

At the international level, the three leading pepper producing countries- India, Indonesia and
Malaysia formed a pepper community in 1972 (although its permanent secretariat did not begin
functioning until August 1976), to promote, co-ordinate and harmonize activities of the pepper
industry with a view to achieving maximum economic development. Brazil joined the
community in September 1981. With the members accounting for almost 98 per cent of the total
world production of pepper, the name of the secretariat now is International Pepper Community
(IPC), with head quarters in Jakarta. Among the objectives of the community are, stabilizing
pepper prices, ensuring adequate returns to growers and undertaking measures to stimulate
import demand for pepper. IPC has at present, Brazil, India, Indonesia, Malaysia, Sri Lanka and
Vietnam as full members, and China and Papua Newguinea as associate members. Similar
international action is contemplated for cardamom, pimento and nutmeg; already Madagascar,
Tanzania and Comores co-operate closely on cloves.
  Growth of cardamom export from India
The world doesn’t know the actual time period when cardamom originated but it is
considered that the cardamom plants firstly came into existence in the monsoon forests of
western Ghats in southern India as wild herbs. A medicinal literature summary written in
between 2nd century BC to 2nd century AD in India named Charak Samhita provides us with
the first ever written inscriptions about cardamom. It says that cardamom is a significant
constituent in many medicines and preparations. Some more books written in Sanskrit
language of that time mentioned about cardamom being used in some rituals and ceremonies.

Greeks when initiated their exploration at this time, started importing cardamom as a digestive
medicinal herb. It started to get used vastly in a number of recipes and drinks due to its heavenly
flavor and fragrance. Most of the countries started to import this spice from India with the
emergence of 16th century. Till 19th century, cardamom grew wild and was searched for in the
monsoon forests. but the British colonies suggested the establishment of plantations and
domesticated the crop. Nowadays it is grown as a secondary crop with the coffee plantations.

USES OF CARDAMOM

Cardamom is a multitalented and widely used spice. It comprises of variety of uses.

 it is used for adding flavors in both foods and bevrages.

 Cardamom is used in cooking.
 Cardamom has a medical uses it is , broadly used to treat infections in teeth and gums,it
is also used in digestive disorders, throat troubles, skin conditions. It is considered
beneficial in the treatment of sexual dysfunction like impotence and premature
ejaculation.
 The cardamom Oil is used in processed foods, tonics, liquor and perfumes.
 In South Asia, green cardamom is largely included in traditional Indian sweets and used
in adding flavoursin tea.
 In Arabia, Cardamom is used in the preparation of 'gahwa'- a strong cardamom coffee,
which shows hospitality among Arabs.
 In Northern Europe, cardamom is an essential ingredient in sweet foods.

Cardamom is a tropical herb that takes a fairly long period to mature i.e. 2 years. It is a very
climate sensitive crop and the output largely depends on it. It requires a good amount sunshine
and appropriate rainfall to grow . The soil type needed by the plant to prosper is loamy soil
enriched with organic matter. Moderate shade also plays a key factor in the high cardamom
yield. The propagation of cardamom plant is done through either of the 2 ways that are planting a
part of the rootstalk or planting the seedling of the plant. The cardamom plant is considered
matured enough to harvest when the cardamom seeds turn black or brown though the tree is still
green.

In India, the planting period of the cardamom plantation is from august to march and is harvested
in around the 3rd year of the time of plantation in the months of October and November.

PRODUCING COUNTRIES

The spice, Cardamom, mainly produced in tropical areas of the world but some species of the
spice can also be cultivated in the cooler areas of the world. The world’s total produce relating to
cardamom is around 35000 metric tons annually. The major countries that produces cardamom
are

 Guatemala
 India
 Tanzania
 Sri Lanka
 El Salvador
 Vietnam
 Laos
 Cambodia
 Papua New Guinea
 Sri Lanka
 Thailand
 Honduras
 Nepal
 Bhutan

Guatemala is the leading producer of cardamom with a production of around 23000MT. Its share
in the global production is around 66%. Earlier, India was a leading producer of cardamom with
the highest production figures but Guatemala overtook India’s lead, as there was a sharp rise in
the domestic production of the country in the year 2003 and 2004. In the year 2002, Guatemala
was producing just a mere 13500 MT. The area covered in the cultivation of cardamom has
decreased since recent years but the productivity has increased significantly.

PRODUCTION OF CARDAMOM IN INDIA

India has been a dominant player in the production of cardamom. It was the leader in the spice
production until Guatemala overtook India’s lead recently. Still, India is now the second largest
producer of cardamom in the world. It produces around 11500 metric tons of cardamom every
year. The cardamom cultivation is concentrated on the Western Ghats area in the country and it
is also termed as Cardamom hills. The states in India that are indulged in the production of
cardamom are

 Kerala
 Karnataka
 Tamil Nadu

Kerala is the maximum contributor of cardamom to the country having a share of around 70% in
the total production. Karnataka shares around 20% production and Tamil Nadu shares the rest.
Kerala includes cardamom-growing districts like Udumbanchola taluka, Peeremedu taluka,
Devikulam taluka. Shimoga constitutes the major district, which grows this spice in Karnataka.
The Indian production got reduced in recent times and so is the area covered under the
cardamom cultivation but the productivity that was around 46 Kg/Hectare in 1970s increased up
to 210 Kg/hectare in 2003-04.

Indian cardamom market

India holds the credit of being the country that, for the very first time, discovered cardamom and
made it famous in the world. The country has been a key player in each and every context related
to cardamom whether it is production, consumption or deciding prices. The country’s earliest
medical references found out the healing properties in cardamom and also found out its uses in
medicines and other preparations. Cardamom has also been related to spirituality of the people in
the country as this was the spice that was offered in the ceremonies and rituals held in the ancient
India.

India has been producing this reputed spice since a long time and was the leading producer till
2002. It still is the second largest producer of cardamom after Guatemala and its production
hovers around 11500 metric tons. Kerala is the largest producer of cardamom in the country
producing around 8000 tons of the spice. The production has decreased as compared to the
previous times when it touched around 12000 tons in 2002-03. The country has the maximum
area covered in the cultivation of cardamom as compared to any country in the world. India
stands at the 2nd place in the world consumption list also as it consume almost 90% of the
domestic consumption. The maximum demand comes from the western part of the country at
around 45% followed by the northern part constituting about 35%.

As India’s production is capable in satisfying the domestic consumption demand, it does not
import any cardamom from outside countries. Rather, the left over cardamom gets exported
every year that makes India a net exporter in the world market. The country exports 5 to 8% of
its total production. India also exports by-products of cardamom like cardamom oil and
oleoresins to the European countries. The major countries that import cardamom and its by
products from India are

 Saudi Arabia
 Japan
 Kuwait
 UAE
  USA
 United Kingdom

Saudi Arabia is the largest market for Indian cardamom. It gets a share of around 42% followed
by Japan with 39% of the total India exports. Guatemala reduced India’s export market as it
provides cardamom at cheaper rates and India producing cardamom of much better quality is not
able to improve on its prices.

Export of small cardamom from India

Following are the major countries that import cardamom and its by-products from India:

1. Saudi Arabia | 2. Kuwait | 3. UAE | 4. USA | 5. Japan

Market Influencing Factors

 Major characteristics that indicates quality of the cardamom

 Production status in competing countries like Guatemala
 Annual production in the country
 Weather conditions in the country
 Domestic consumption demand
 Seasonal variations and time of arrival of the crop in the market

Major trading centers of cardamom

The major trading centers in India in which cardamom is traded are

 Vandanmedu (Kerala)
 Bodinayakanur (Tamil Nadu)
 Kumily (Kerala)
 Thekkady (Kerala)
 Cumbum (Andhra Pradesh)
 Pattiveeranpatti (Tamil Nadu)
 Cochin (Kerala)
 Thodupuzha (Kerala)
 Saklashpur (Karnataka)
 Mercara (Karnataka)
 Medikeri (Karnataka)
 Mangalore (Karnataka)
 Mumbai (Maharashtra)
  Virudhunagar (Tamil Nadu)
 Thevaram (Tamil Nadu)

IMPORT OF SPICES

The import of spices is largely taking place for value addition and re-export except for items
such as clove, cassia, star anise, poppy seed, etc. which are mainly used for domestic demand.
The import of large cardamom and fresh ginger is mainly taking place from Nepal under the
trade agreement between India and Nepal. The import of spices like pepper, clove and cinnamon
is also permitted under the Free Trade Agreement between India and Sri Lanka.
The Import of spices during 2009-10 was 106,700 tons valued at Rs.1,100.45 crores (US$ 232.33
million) as compared to 83,545 tons valued at Rs.765.39 crores (US$ 167.55 million) in 2008-
09. During 2010-11 (April-November, 2010), the import of spices during April-November, 2010
is 58,217 tons valued Rs.726.28 crores (US$ 158.42 million).