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Quite a few spices research schemes were initiated in the 1940s. Research on spices was initially limited to formulate cultural practices for major spices like black pepper, cardamom, ginger and turmeric at a few centres under the Department of Agriculture in the Southern states comprising Kerala, Karnataka, Tamil Nadu and Andhra,Pradesh. Since 1949, there have been organised attempts to conduct spices research in the country and to formulate specific programmes for the development of spices.
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The Government of Madras initiated the first pepper research scheme at Panniyur, Kerala. It was followed by cardamom research schemes at Mudigere (Karnataka) and Pampadumpara (Kerala) in 1951. The Spices Enquiry Committee set up by the Government of India in 1953 made recommendations to commence specific research activities and the opening of new research centres on spices. Accordingly, research centres were set up at Chethalli (Karnataka), Dergaon (Assam) and Sirsi (Karnataka) for black pepper; Kandaghat (Punjab), Targaon (Maharashtra) and Thodupuzha, Ambalavayal (Kerala) for ginger and turmeric; and Burliar (Tamil Nadu) for minor spices.
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The pre-plan period included research schemes for cardamom in Chennai (Tamil Nadu), ginger in Kerala and Orissa and turmeric in Orissa. These programmes came to a natural end with the termination of their respective schemes. The first five year plan stressed research on pepper, cardamom, clove, nutmeg and minor spices. During the second and third plans, research on spices spread to a number of states including Orissa, Andhra Pradesh and West Bengal. Schemes for minor spices and vanilla were also initiated during this period. To increase the production and productivity of spices, adequate research support is needed.
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The research and development work in spices is carried out by Indian Council of Agricultural Research (ICAR), State Agricultural Universities (SAUs), Spices Board, Directorate of Arecanut and Spices Development, Council of Scientific and Industrial Research (CSIR) and a few other agencies. The Indian Council of Agricultural Research is the apex body that conducts, coordinates, manages and funds various crop research prcgrammes. The research and development of spices received new impetus and vitality when ICAR commenced concerted research through the All India Coordinated Research Project on Spices.
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The establishment of the All India Coordinated Spices and Cashew Improvement Project (AICSCIP) by the ICAR in 1971 (IV Plan) was a major step in spices research in the country. During the fifth plan period, ICAR recognised the need to initiate concerted research on major spices like black pepper, cardamom, ginger, turmeric and tree spices. A regional station under CPCRI (ICAR) was started on 10th November, 1975 at Calicut, Kerala, to carry out research exclusively on spices.
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The Cardamom Research Centre at Appangala, Coorg, Karnataka, originally established by the Mysore Government to initiate research on cardamom, was taken over by CPCRI in 1974 from the Indian Institute of Horticulture Research, Bangalore. This was followed by the setting up of the Indian Cardamom Research Institute in 1976 by the Spices Board to work exclusively on cardamom, with four regional stations. The CPCRI (RS), Calicut, was upgraded and designated as National Research Centre for Spices (NRCS) in April 1, 1986, by merging the CRS, Appangala, Karnataka.
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The AICRPS, functioning from 1971, was bifurcated into two independent projects, one on spices and other on cashewnut, in September 1986. Based on the recommendations of the QRT and the parliamentary committee (Rajya Sabha), the NRCS was upgraded to a full-fledged institute and called the Indian Institute of Spices Research from July 1, 1995.
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The AICRPS is the largest spices research network in the country, providing the much needed R & D base. Research on 12 mandate crops is carried out under the AICRPS in 20 coordinating centres, located in 15 states with the respective Agricultural Universities, representing the major agro-climatic regions.
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