Spices and Condiments

Weekly outline

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  General

  Spices and Condiments -: Course content creator :- Dr. J. Venkatesh Dean (Horticulture) e-mail: jvenkatesh06@gmail.com View Profile Dr. Raviraja Shetty G. Assistant Professor (Plantation, Spices, medicinal and aromatic crops) e-mail: rrshetty2059@gmail.com College of Horticulture, Mudigere

  -:Content moderater :- Dr. D. Saraladevi Professor and Head (Dept. of Spices and Plantation Crops) H. C. & R. I., Periyakulam e-mail: spicepkm@tnau.ac.in View Profile

  • News forum
  • Lecture schedule Page
  • References Page
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  26 February - 4 March

  Introduction to Spices and condiments

  • Introduction Page
  • Definition of Spices and Condiments Page
  • Classification of Spices and Condiments Page
  • World Trade in Spices—Present Status Page
  • Importance of individual spice requirements Page
  • Trends in individual world markets Page
  • Forms of spices and spice products traded Page
  • Area and production Page
  • Constraints faced in production Page
  • Export Page
  • Demand driven spice development Page
  • Crop diversification Page
  • Quality Assurance Mechanism Page
  • Marketing Page
  • Challenges Page
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  5 March - 11 March

  Lesson 1 continued

  • Research Support Page
  • Highlights of spice research Page
  • Research attainments Page
  • Improved variety and hybrid released so far Page
  • Methods of plant propagation in spices Page
  • Quality maintenance in Indian spices Page
  • Environmentally friendly spices culture Page
  • Spice Oils and Oleoresins Page
  • Spice oils Page
  • Production Page
  • Supercritical fluid extraction technology (SCFE) Page
  • Yields Page
  • Spice oleoresins Page
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  12 March - 18 March

  Lesson 1 continued

  • Applications of spice oils and oleoresins Page
  • Application of spice oils and oleorisins in food Page
  • Need for value-added products Page
  • Irradiated spices Page
  • Organic Cultivation Page
  • World demand for organic foods Page
  • The Indian initiative Page
  • Developing organic spices Page
  • Certification of organic spices Page
  • Help in sourcing organic spices Page
  • Classification of Spices Page
  • Classification based on plant parts used Page
  • Classification based on economic importance Page
  • Classification based on climate requirement of the crop Page
  • Classification based on origin and flavour Page
  • Classification based on season of growth Page
  • Classification based on botanical description Page
  • Types of spices based on the useful part Page
  • Spices based on their growth habit Page
  • Commercial classification Page
  • Area and Production of Spices Page
  • Area and production of Spices Page
  • Export of Indian Spices Page
  • Export of Spices Page
  • Value Added Spice Products Page
  • Spice oil Page
  • Oleoresin Page
  • Curry powder Page
  • Other value added products Page
  • Quize-Lecture-1, 2 and 3
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  19 March - 25 March

  Black Pepper

  • Introduction Page
  • Origin, Distribution, Area and production Page
  • Description of the plant Page
  • Soil and climate Page
  • Varieties Page
  • Cultivation Page
  • Land preparation, planting and after care Page
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  • Power Point Presentation
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  26 March - 1 April

  Black Pepper continued
  

  • Manures and fertilisers Page
  • Intercultivation Page
  • Pests and Diseases Page
  • Harvesting and Yield Page
  • Commercial grades and standard specifications Page
  • Pepper oleorisin Page
  • Piperine Page
  • Green pepper in brine Page
  • Dehydrated and frozen pepper Page
  • Quize-Lecture-4 and 5
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  2 April - 8 April

  Large Cardamom

  • Introduction Page
  • Area and production Page
  • Description of the plant Page
  • Soil and climate Page
  • Distribution and uses Page
  • Varieties Page
  • Salient characters of large cardomom Page
  • Dried capsule characters of large cardamom Page
  • Cultivation and seed propagation Page
  • Land preparation, planting and mulching Page
  • Manures and fertilizers Page
  • Irrigation Page
  • Shade regulation and replanting Page
  • Pests and Diseases Page
  • Harvesting and Yield Page
  • Curing Page
  • Storage and value added products Page
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  • Power Point Presentation
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  9 April - 15 April

  Small Cardamom

  • Introduction Page
  • Origin, Distribution, Area and production Page
  • Soil and climate Page
  • Varieties Page
  • Cultivation Page
  • Seed propogation and raising of seedlings Page
  • Transplanting Page
  • Manures and fertilisers Page
  • Irrigation and after care Page
  • Pests and Diseases Page
  • Harvesting, Yield and Processing Page
  • Grading and Essential oil Page
  • Quize-Lecture-6 and 7
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  16 April - 22 April

  Ginger

  • Introduction Page
  • Origin, Distribution, Area and production Page
  • Description of the plant Page
  • Soil and climate Page
  • Varieties Page
  • Cultivation Page
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  • Power Point Presentation
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  23 April - 29 April

  Ginger continued

  • Land preparation and planting Page
  • Manures and fertilisers Page
  • Irrigation and weeding Page
  • Mulching and intercropping Page
  • Pests and Diseases Page
  • Harvesting and yield Page
  • Processing Page
  • Ginger oleorisin and essential oil Page
  • Grading and value added products Page
  • Storage of seed ginger Page
  • QUIZE-Lecture-8 and 9
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  30 April - 6 May

  Turmeric

  • Introduction Page
  • Origin, Distribution, Area and production Page
  • Description of the plant Page
  • Soil and climate Page
  • Varieties Page
  • Cultivation land preparation and planting Page
  • Manures and fertilisers Page
  • Irrigation, interculture and intercropping Page
  • Pests and Diseases Page
  • Harvesting and Yield Page
  • Processing and value added products Page
  • Estimation of cumin content Page
  • Turmeric oleorisin Page
  • QUIZE-Lecture- 10
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