Farming and Production System of Spices

Description

As the majority of the world’s spices come from South East Asia, the spice trade helped drive the global economy starting in the Middle Ages. The Silk Road was a dangerous and long trade route that went from China to Europe. Spices are being attracted by the consumer’s, both in the domestic as well as in the international market. In the culinary arts, the word spice refers to any dried part of a plant, other than the leaves, used for seasoning and flavoring a recipe, but not used as the main ingredient. The book ‘Farming and Production System of Spices’ contains basic information in a very concise form, easy to understand on importance, scope, problems, future strategies and production management on eminent spices viz., Black pepper, Turmeric, Ginger, Garlic, Coriander, Cumin, Black caraway, Fennel, Fenugreek, and Chilli. As the spices determine the health, wealth and policies of the nation, this book tries to analyse these aspects on the basis of the prevailing situation of this sector. The book will serve as basic guide to students of horticulture discipline, extension workers, university professors, scientists, spice growers and traders and those who are in need of information on production management and to those interested in adopting this venture as a way of life.