Spices and Condiments (1+1)

Challenges

 
• A major issue that needs to be addressed is the low productivity of spices in the country. In black pepper, our national average is only 316 kg/ha whereas, in Thailand it is 3,352 kg/ha. Guatemala produces cardamom at the rate of 250 kg/ha as compared to 135 kg/ha produced in India. Ginger is about 3391 kg/ha in India as against 8,116 kg/ha in Indonesia. At present we do not have high yielding varieties, appropriate production technologies and a highly conductive climate for spices production.
• Quality is the key to good marketing of spices. Our motto should be 'clean spices' rather than 'cleaned spices'. In order to compete and retain our position in the world spices market, our ability to meet the quality expectations in the areas of pesticide residues, mycotoxins and microbial load should be strengthened.
• Broad-basing the spices export basket by product diversification to meet global quality standards.
• Price competition in the global market is another major challenge for the Indian spice industry. A realistic price reduction to offer healthy competition to our major competitors like Vietnam (for black pepper), Guatemala (for cardamom). etc., should be seriously considered.
• Challenges with respect to the WTO regime and IPR issues.
• Many Indian spices are much valued in the world market because of their intrinsic qualities. However, the import of low grade spices to India and re-export under the Indian label should be regarded very seriously.
• Promotion of organic spices production, so as to cash in on the growing demand for organic produce in the world market. The huge expense involved in the process of certification remains a major challenge to be addressed.
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