Food Matters for Global Peace

The global recessionary trends may not affect all the nations. In the latest edition of the recession, the better off nations got affected and a few others are slightly fortunate to be out of its catch.  But some are crippled and few remain safely off from the onslaught.  The global trade and commerce gets the reflection of this trend. Imports and exports get affected.  This subject in global business and economists and policy makers every where discuss, deliberate and formulate policies and corrective measures to revive economies. The economy body building exercise that is staged irrespective of territories feature revision of bank rates, curbing or relaxing of bank advances, devaluation of currencies, soliciting of investments, clamping of protective measures, imposition of austerity steps.  These could be seen as efforts to ward off putting the national economies to ventilators.  Few nations may outlive the challenges while others continue to be in blackout stages.  The whims and fancies of the political administration matters a lot and knowing or unknowingly their agendas are a priority rather than the country interest.

Away from these tasks of economists, the other side of sociology is seldom noticed by many. The fluctuation of the economy has tilting influence on the fillings of golden and silver plates of the rich classes. Those of these affordable sections can afford to stay for long due to the buffer in their built up fortunes.  The challenge may be the small dwindling share of their accumulated wealth which is just meagre. Sooner or later the lost grounds could be retrieved through managerial skills of diversification in allied fields. Contradicting factors like reaping of benefits in adverse situations also happen. The lucky ones remain so. The countries and societies affected may be rich or even poor.  But is it not a fact that across continents, live human beings who are deprived of food and shelters. The unfortunate are gravely sick. Those unfortunate and unlucky thousands have no option but to be wary, angry and hungry. There is no way that their horrifying and sorrowful ways and means of life will be attended to.  Deflation and Inflationary trends, rising unemployment, rise in prices in market front are slowly killing many thousands of people including innocent children.

Future is lost, their sustainability is at stake.

Whether it be the developed nation or the developing nation or the under developed nation or the less developed nation, human beings dwell in all these territories.  Let there be a policy of co existence in economics since we deliberate on this philosophy only in terms of global peace and communal harmony. The barriers of language, region, class, caste, groups and subgroups are to be overcome. In the parlance of pure economics of foreign trade, the tariff and non tariff barrier though are supposed to have been extinct, still holds good disguised as revamping thoughts. The information technology build up brought people shoulder to shoulder in terms of conveying ideas and information.  Some countries even block internet sites and domains for their safety.

Why the fear across the borders. How come the life of the average country citizen slips out of the priority list?  The national interest may remain for the development of nations. While this is a parochial thought and action, the need of the hour is to rework the philosophy of development incorporating the need of the deprived people all over the world. The Universal thought for peace and food for the world can occur only in devout hearts. 

Across the world deliberations take place on iron and steel, aviation, surface and water transport, tourism, space technology, communications, research and developments, defence, maritime activity, infrastructure build up, financial resource generation, global stocks, currency rates, exports, imports, balance of payments, delegations, arms build up, terrorism combats and what not. High time to do a worthwhile study on global production of agriculture- on the figures for farm and farm related sectors.

I do not think it is too much to say that “silently everywhere in all continents agriculture sector is facing a crisis of production fall and productivity decline”. As the administrators are vying each other to project economic development attention is being given for commercially important crops.  The traditional crops which sustained billions of people are going with the wind.  The rhizomes and the roots, the green leaves and the stems, the fruits and flowers which fed the global population in earlier times are not in use these days in many countries.  The new managers and spokesmen of industries had been influencing their administrators to do commercial farming and processing for value addition to boost their exports.  All the intrinsic qualities of those natural supplies are brought under protective UV sheet farming with better productivity and the final products are “crushed and mutilated” to take out their extracts to supply the richness of these produces in encapsulated forms.  The extracts are available in their rich concentrated form. But the nature has its own theory that the extracts activate only with their own fibres, which are thrown off as just waste residues.

It is high time that basic farming and basic consumption of farm products are brought in. Just the concept of organic farming will not do.

It is also sad to note that the modern world speak of many natural products like herbs, leaves, spices, forest produces having naturally given power in them to combat many modern life style diseases. And the result, the Corporates come out with R & D models to produce new formulations. This is culminating in the launch of new brands and all throughout the world consumers queue up just forgetting that it is just a waste.

Farming and not framing is the ultimate answer. To feed the poverty stricken people in all continents, basic food is required. The tins, cans, bottles, packaging, extracts, encapsulations, seasonings are not the answer for a vast majority of people. They go for the affordable groups of affluent societies.

The Governments across the seas should see that the issue of food is addressed globally to bring in global peace. Food for the man and animal in land, air and water is of utmost concern. Recession or No recession, Food MATTERS.

TAIL PIECE: An earth quake, tsunami, drought, flood and similar epidemics are signs of the nature reminding of a vital fact that the “Earth is not for Exploitation but for Experiencing”. (22nd July 2013 in Cochin)

When the Queen is back to reign…

That aroma of the small green pod of the lush forests of the Western Ghats of India which mesmerised the people of the distant lands of the ancient Mesopotamia, Egypt and China still continues to pervade far and wide. The liking for this marvellous little smart small green cardamom is seemingly crossing into new territories as is felt from the changing trend in trading patterns.  Cardamom that is mainly cultivated on the slopes of Western Ghats in South India, Guatemala to a great extend, in miniscule levels in Sri Lanka and some other African countries, are now slowly been demanded in countries where it had not gone so far.

The traditional major markets in West Asia and Far East have been lukewarm since the mid eighties to Indian cardamom merchandise on account of price disadvantages over a period of time. Indian cardamom that ruled the Middle East market in particular and the rest of the world in general for many years had all on a sudden faced the onslaught of stiff competition from Guatemala.  It is more or less an established fact that the Central American country of Guatemala started cultivation of cardamom in the late seventies with the strains of the cardamom plant from Sri Lanka.  It is quite obvious that seed materials of cardamom would have been taken to Sri Lanka from its indigenous source of the Western Ghats in South India. The travelling traders of the North Western states of India would have also carried with them seed materials to Guatemala that helped in the establishment of vast expanse of plantations. The virgin lands of Guatemala responded well and helped in reaping good fortunes through heavy levels of production and high productivity. With no worthwhile demand for cardamom in the domestic market, Guatemala was left with no option other than selling out of the country at whatever price they fetched. The principal markets of the West Asian region became their focus. The price advantages Guatemalan trader could offer slowly displaced the front running Indian cardamom to back of the shelves. The cheap priced Guatemalan cardamom got labelled as cardamom and the high priced Indian produce came to be branded as Indian cardamom. These changes cumulatively brought into effect near banishing of Indian cardamom by the West Asian importer. The pricing strategies of the Guatemalan  traders were diplomatically evolved in such a way that prices were kept closer down the level of prices of Indian cardamom. The plucking of the cardamom from the plantations by the natives and offering to the traders in the markets of Guatemala did not add much to the cost of production.  Pricing was based on the demand from the West Asian buyers.

The Guatemalan marketing management had cost the Indian cardamom very dear resulting in crashing prices for want of export buying. It was very evident that the Indian cardamom prices governed by the pull and push of the strong domestic market cannot match the competitors’ pricing in the international market. The many attempts to make an upbeat did not fructify and the forcible option was to disarm self. In reality the very small purchases of premium grades from India by quality conscious traders in Saudi Arabia helped in retaining cardamom as an exported spice for quite some time now. Unprecedented and unexpected, the trade in cardamom faced a perilous situation. The negligible export of cardamom happened for the premier grades only to prestigious buyers.  Otherwise the export surplus remained at home and had caused glut in the domestic market pulling down prices. 

The timely and intelligent promotions by the Spices Board to expand the domestic market base for cardamom had yielded results. The domestic markets could absorb the surplus and this process of regularising the intake of supplies got reflected in stabilising prices.  The general awareness of the nutritional, dietary and medicinal aspects of cardamom had lent the way for more consumption resulting in off take.

With the export market for Indian cardamom remaining in lull for more than one and a half decade, the economy had started believing the fact that global market is lost for ever.  But to the astonishment of market ‘pundits’, Indian cardamom exports took a U turn showing an unusual and unprecedented rise. The reasons for this phenomenal rise are to be explored and cannot just be felt complacent with the usual reason of a production fall in Guatemala besides the very poor quality of the crop.  However this has shown rays of hope for the Indian cardamom industry. The dark days are seemingly over with better prospects for the future. Though the usual reason for the change in attitude of the importers to buy from India could be that of low supplies from the other competitive source of Guatemala, it just cannot be taken for face value.  There seems to be a new trend developing with regard to the use of cardamom. Is it a general liking for Indian cardamom in the Saudi market or a new demand that is happening on account of a new user pattern?  Even the export trade was not able to trace out the new merchandise trade route. But the possibility of re exports of quality Indian cardamom to a preferred overseas destination could also happen. 

But it was to the surmise of every one that the Queen who lost her bastion in the West Asian region is back again like a midnight dream. Sending shocks of surprise, the Indian small cardamom recorded phenomenal rise in exports during 2011-12. As the cardamom exports jumped from 1,175 tonnes in 2010-11 to 4,650 tonnes in 2011-12, the impact was beyond expression.  

 

Cardamom of the genus Elattaria cardamomum is a crop of high sensitivity these days unlike in the past. Crippled in controversies over pricing and trading in the production areas in India, the cardamom economy has always been under a cloud.  Being the only one spice which is governed by auctions in India, cardamom economy is under stress now for there is no harmonisation of interests. There always is a rift between the farmer and the trader over issues of bidding prices, alleged re-pooling and stage managing of bidding. This undesirable state of affairs have been straining the smooth functioning of the trade and in fact it is chocking the trade and commerce in cardamom.  The mushrooming of local organisations in the name of cardamom farmers and traders are also strangulating   the execution of reforms for the betterment of the trade. 

 

The system of auctioning of  cardamom that is in vogue  under the mandate of the Cardamom Licensing and Marketing Rules of 1987 has been a platform for fixing of prices.  The very existence of cardamom auctions is now at stake due to the tendency of stake holders to boycott auctions even for a minor cause.  The local issues on political, social and  religious matters often cripple the working of the auction centres.  The rapid multiplication of unions that get formed from village to village in the cardamom growing district of Idukki is yet another undesirable feature.  Settling of disputes takes longer period of time than required and ultimately the fortune of the small and medium level trader is at stake.

The reforms that got implemented in streamlining the cardamom trading system are not found acknowledged or made full use by a section of stake holders. The setting of Spices Park, doing away with the open public outcry bid system in cardamom, introduction of the electronic cardamom auction centres, special promotion drive for cardamom to expand domestic market consumption done at the official levels are the organised changes in the industry. The inputs for cardamom replantation, rejuvenation, irrigation and curing house support etc have contributed to the rise in production of cardamom also. Production of cardamom has gone up from 9450 tonnes in 2007-08 to nearly 12,975 tonnes in the region. Returns to the farmers have also shown rise as could be understood from the unit value realisation of Rs 315.41 per kg in 2006-07 to Rs 645.62 per kg.

 

As one looks at the trade routes, many world destinations have got the opportunity to buy Indian cardamom. Normans first introduced cardamom into England in the 11th century. Imports into Europe happened during the 17th century. The Dutch, Portuguese and the British too had bought from India.  In the modern day markets, countries in the West Asian region like Kingdom of Saudi Arabia and United Arab Emirates are strong buyers for Indian cardamom. 

The bottleneck in enhancing the global market share is the quality of cardamom exported.  Like the physical appearance and the size of the pods and the colour, the inert quality also matters a lot. The levels of cleanliness and hygiene, pesticide residues, oil content are the economic and quality parameters that require immediate attention.  A product that confirms to all these challenges will surely fetch a ready acceptance for this green pod has all the virtues of the nature that human life wants.

 

 

          

 

Grandma!

Grandma is my grand mistress
Totally caring me during distress;
Detailing and showing me the world,
About which I knew no word.
Aiding, menting and teaching,
To equip me to make a living, 
In this fast changing universe,
Flooded with characters diverse;

Tendering the tiny tots,
Natural values, habits and morals,
For bringing lasting goodness
To bring me total wellness!

BEAUTY OF VILLAGE

USUAL WAS HER LOOKS
CASUAL WAS HER STEPS
TREADING PAST THE TREES
BEARING NUTS AND FRUITS
SCANNING THE VIEW 
ON THE TRUNK OF THE TREES 
AND LEAVES OF PLANTS

RHYTHMIC WAS THE WALK
AS THE SHRUBS BY WAY SIDE
GLADLY AND GENTLY BENT 

 IT’S FOLIAGE ON THE MUDDY PATHS

 ADORNING THE ARRIVAL OF A BEAUTIFUL SOUL 
 BACK IN THE VILLAGE SET 
 WITH ALL THE GREATEST BLESSINGS
 OF NATURE SET WITH CALM PEACE

 AND FRESHNESS OF A GOOD DAY BREAK

 SPRINKLED WITH PURE CLEAR MORNING DEW!

On the Coriander tracts of Madhya Pradesh during March 2011

The many miles into the deep interior villages and the travel through the gutted and dusty roads far away from the main highways did not take to a forest. The spots that touched were dotted green all over. The open air of the villages was scenting coriander. The fields that we went past were lush green fields bearing coriander seeds. The ripe wheat fields at the farther end wore golden colour and saw the nature as a master weaver weaving a special green carpet with golden laces. The ups and downs of the topography were very peculiar. The hills are generally barren brown and the valleys are chlorophyll green. It was an artistic presentation of big natural scenery with a flowing border. Imagination was at its peak as it could be the heavenly design of the nature facilitating a whirl winding exclusive path for green agriculture in this plateau of Madhya Pradesh. The rural tract of Guna and Ashoknagar districts in Madhya Pradesh famous for its intrinsically superior coriander has mesmerized me and this impact will not be any different for others too.

 The thick presence of cattle, heaps of cow dungs and the presence of people in the fields are more than sufficient to define the character of the villages. Farming is the main occupation and there is just nothing other than that in the villages.

 A team of officials from the Spices Board was deputed by the Chairman, Mr. V.J. Kurian IAS to undertake a field publicity campaign in the villages of Guna and Ashoknagar in Madhya Pradesh where one of the best quality coriander is grown. Many in the trade for its colour and texture prefer the small and bold coriander that grows in the fields of Guna district. The field publicity campaign held during 1st March to 9th March in the villages to inform the farmers on the need to follow scientific practices soon after harvest of coriander, cumin and fenugreek crops could stir their silent thoughts and bring to surface their expectations for better marketability and better returns. The movement in particular evoked positive attitude by the way the farmers responded. As a person who coordinated the campaign, I felt the happiness of the success of the programme in full length since the team could know the limitations and understand the expectations of the farmers.

 Right at the first interaction in the village of Dhamnar in Guna district farmers were excited to meet the campaign team curiously asking questions on the concept of the Spices Park about which they were reading in newspapers.

 The campaign could feel the expectations of the farmers who are on the look out for infrastructure facilities for enhancing the quality of their products, which they were not able to do till date. The harvested coriander and fenugreek were dried in the sun and then packed for selling to the middlemen at a general average price fixed by the middleman. The prevalence of operations of middlemen ruined the possibilities of getting reasonable prices for the farmer. Hence the concept of quality hitherto was not the botheration of the farmer. Farmers who could afford to hold stocks still hold it but the general quality of the product is found deteriorating. The sample of coriander in the village of Mahour kept by a farmer was shown at the meeting, which was found to have twigs and stones. This is the general practice of storing. Farmers seldom give time or care to clean the product after harvest. But as the campaign moved from village to village and in the aftermath of the interactions, the average spice grower is showing interest in adopting the ideal post harvest practice. But the question finally posed is: what will be the bonus of the farmer?

 To ensure that the theme of the campaign reaches every home in the village. the team members visited schools in the localities where Quiz sessions on general knowledge including spices in general were held for the school children. Prizes were given away to children who participated in the sessions followed by presentation of a book designed to disseminate information on cultivation and processing of spices though a story presentation. The Board prepared a book titled “Nirakhem.. Parekem.. “ in Hindi with a storyline presentation with illustrations for children on different aspects of growing spices like coriander, cumin, fennel, fenugreek, ajowan and mustard. There are chapters on history of spices, package of practices for different seeds spices besides tips to the farmers. The book neatly done with over 45 pages will be a cherished possession for the children. The children will carry the copies home where members of the family will read it. In these villages every one is in a way connected with farming and the book will serve the purpose since one or the other person will run through the pages.

Realities of Organic Natural Farming

The village of Kombu Pallam of Sathyamangalam in Tamil Nadu wore a beautiful look under a clear sky and with lots of small birds hovering over the landscape.  The village appeared more agrarian with lots of agricultural activities happening around. Tractors and tillers in action, grazing cows, ploughing bullocks, men and women at work in the fields,  lush turmeric fields, amazing scenes of curry leaf, marigold and tuberose plants etc all these brought back to my mind the fond memories of  a farming village of yester years in Kerala.  The noises of the water pumping motor sets, streaming waters and moving tillers rend the air.   It was fascinating and nostalgic in every way.  I was in the company of a group of farmers in Alleppey district on the last Republic Day who traveled to Sathyamangalm for a day’s experience with a couple of organic natural farmers in action in Sathyamangalam.  The journey was one of the most valuable and enlightening experiences for all especially the close interaction with Mr S.R. Sundarama Iyer, who in his seventees is still brimming with activity.

 The mastery in the art of natural organic farming has brought him repute and he is an invited lecturer in many of the agricultural universities in Tamil Nadu, Andhra Pradesh and Karnataka. Mr. Sundararaman is a front-runner of the organic natural farming movement and is known far and wide in India as a practical farmer and currently leads the Tamil Nadu Farmers' Technology Association  as its President.

 Owing an area of 14 acres of land, he is doing cultivation in 13 acres following the principles of natural organic farming.  He practices what he preaches in every way.  He says that his farm was a victim of the green revolution. Being an energetic farmer he was responsive to changes and got his farm chosen as a demonstration farm for many of the chemical fertilizers and pesticide companies. On seeing the signs of degeneration in his farm, he has no second thoughts to shift away from the scientific modern farming styles to the traditional natural way.  Mr Sundaraman feels that the farmers have not yet recovered from the ill effects of the innovation brought about by the green revolution. He says that the practice of  using pesticides should stop for the up bringing of a healthy society. How would we be able to eat healthy food when we inundate our fields with poisons?  he asks.

 “ Uproot a green plant, wash its root to remove all soil, and weigh it. If  this green plant weighs one kg, when dried will yield a weight of  300 grams. Burn the dry plant and weigh the residual ash, which will be about 30 grams. This is because water forms 70 percent of the total weight of a green plant, air forms 27 percent, and only the remaining three percent is due to the minerals that the plant took from the soil while it was growing. The water got evaporated when the plant was dried and when burnt, whatever carbon and nitrogen gases were there got evaporated. What is left is the carbon and other minerals. This means that the plant takes very little from the soil and a lot more from the air and water, and uses sun light to grow”, this is the principle, which Mr Sundaraman teaches.   He is against burning of burning farm wastes. Return of the farm wastes will increase the biomass in the soil. Addition of biomass is important for improving the organic carbon content of the soil.   This will enhance the physical and chemical properties of soil since the natural cycle take place unhindered. The population of microbes increases, thus softening the soil. This helps plant roots sink deeper so they can draw nutrients that are buried deep in the soil.  Farming becomes self reliant since the farmer may not even require the advise of an agricultural expert.  This ultimately has no cost. Further there will still be savings from stoppage of use of extra nutrients which otherwise would have to be bought for a fairly high price.

The water retaining capacity of the soil improves, thereby minimizing the need for irrigation. The leaf area is increased leading to the maximum harvesting of light energy for photosynthesis. This leads to increased yields.

Mr Sundaraman has exhorted the farmers by recalling the principles of Dhabolkar who advised such practices by each farmer according to facilities available on the farm itself. Rearing of cows, buffalo, goats, use of animal urine, dung, milk,  rotation of crops, ideal use of the inputs from the farm including the farm waste, vermicompost etc will bring in self reliance in farming besides bringing about surprising changes in the farm and in returns. Do away with funds and finances, perfect one’s own expertise adaptable to the local situation and practice organic natural farming for a healthy and happy life.

The use of chemicals (fertilizers and pesticides) has taken over crop production these days. Crops have lost their natural resistance and stamina due to the use of chemical fertilizers. Because of this they have become susceptible to diseases. As a result, farmers have to resort to increased use of pesticides. Chemical residues from these have hardened the soil like a rock. To overcome this farmers are forced to use even larger quantities of fertilizers. These factors make for more work and increase the cost of farming.

Pointing to the heaps of twigs, shrubs and twigs in his farm, he said  it is possible to make use of one's own farmyard waste into value-added products for crop production.  We can also avoid poisoning our land. Our soils keep getting enriched. We would be able to provide healthy farm produce to our relatives, friends, and neighbors. Our environment will be saved. Diseases could be averted. We do not have to depend on others.

The first step in enriching the soil organically is the growing of a variety of crops on our land. Using this method it is possible to enrich the soil in just two hundred days. Even land that has been depleted of all nutrients due to chemical farming can be restored in this manner.


The very important highlight of Mr Sundaraman’s way of farming is the preparation of a multitudes of preparation which are called as growth promoters and catalysts.  This according to him is the result of the Self-reliant farming methodology.
Growth Promoters; Iyer’s combinations
Amudham
in 10 liters water Ingredients: One  liter cattle urine, 1 kg dung, 250 grams
, add to the above, and mix well. Make sure there are no lumps and cover and set aside the mixture for 24 hours. Preparation: Mix the dung thoroughly in water. Add urine and mix well. Powder the
, you may use waste fruit in this manner: Tie one kilogram waste fruit into a nylon bag and immerse this in urine solution. Let it soak for five days. This helps the fruit ferment well. Add ten times water to this and spray or add 60-100 liters of this in irrigation water for one acre. Applications: Add one liter of this solution to ten liters water (for a 10% solution) and spray. Take care to  dilute the solution or else the leaves will get scorched. This solution helps growth of leaves directly. It also repels insects. Instead of using
Concentrated amudham solution : Ingredients: Five liters cattle urine, One kg dung, One liter juice of any waste fruit.
, which is an external input.Preparation: Mix the dung thoroughly in urine and the juice and mix well. Set aside the mixture for five days.  This helps us avoid the usage of
Applications: This can only be used for irrigation and not for spraying. Use 20-30 liters per acre of this solution. This solution gives excellent growth.

, dung, and urine. This solution helps increase the population of beneficial microorganisms and acts as a good catalyst for plant growth. PanchakavyaAvUttam

, one  kg fruit,  two  liters tender coconut, 10-12  any variety of  rotten banana (or similar quantity of other fruit), and three to five liters water, one kg Ingredients: Five kg dung, three  liters urine, two  liters fermented curds, two liters milk, 500 ml

that has been melted and cooled. Knead it well using a bamboo pole. Cover this mixture with moist cloth for four days. Knead it once daily. On the fifth day add the remaining ingredients to this and let it ferment for fifteen days. (Add sufficient quantity of cattle urine and water if the solution is thick).  In twenty days you will find nice-smelling AvUttam. , and Preparation: Mix dung,

given in temples is not fermented. Also, it only has the five ingredients from the cow. Applications: Mix one liter of this with 35-50 liters water (two to three percent solution) and spray. Or, mix  five to ten  liters per acre with irrigation water. It provides all kinds of micro-nutrients, enhances plant growth, repels insects, and helps increase disease resistance in plants.
It is best to tie the fruit in a nylon mesh and leave it immersed in the solution. This obviates the need for filtering later. Also, the contents of the nylon bag could be reused a few times in subsequent solutions. And there is no need to mash the fruit when we use this technique.

Coconut-buttermilk solution: This easy-to-make this solution which will help to enhance plant growth, repels insects, and increases resistance to fungal diseases. Also, it enhances flowering in plants. This solution has the same growth enhancing potential as that of any other chemicals.
Ingredients: Five  liters buttermilk, one liter tender coconut, one to two coconuts, 500ml - 1 liter juice from waste fruit (or 500 gms - 1 kg waste fruit, if extracting juice is not easy).

Preparation: Break the coconuts and collect the coconut water in a vessel. Add buttermilk to this and mix well. Grate the coconuts, add to the mixture, and let it soak. Or, mix grated coconut and fruit (if not in juice form), put the mixture in a nylon mesh, tie it, and immerse it in the buttermilk solution. This solution ferments well in seven days. The contents of the nylon bag could be reused a few times in subsequent solutions by adding a small quantity of grated coconut every time.

Applications:  Mix ten liters water with 300-500ml solution and spray. This can also be used in irrigation at the rate of 5-10 liters per acre.

arappuArappu

Preparation: Mix the buttermilk and tender coconut. Crush the leaves well. If using waste fruit, add it to the crushed leaves and put this mixture in a nylon mesh and tie it. Immerse the mesh in buttermilk - tender coconut solution in a mud pot or non metallic container. Let it ferment for seven days. By using the nylon mesh we could avoid the need for filtering the solution while spraying.
leaf powder, use fruit juice instead of waste fruit. Mix all four ingredients and let it ferment for seven days. The  goal is to simplify the process for farmers. That is why  various options  like waste fruit versus juice and arappu leaves versus leaf powder are suggested.If you use
(cocculus hirsutus) leaves, greens,  tender betel leaves, and the thick peel (outer skin) of jackfruit are examples. is not available, you may use soap nut seed powder instead. In that case, we call it the soap nut-buttermilk solution. Many plant parts when they ferment release a sticky, gum-like liquid. You may add this liquid to the buttermilk and let it ferment. Hibiscus leaves, Wherever

Applications: Mix ten liters water with one liter solution and spray. This helps plant growth, repels insects, and adds resistance to fungal diseases. This solution has the same potential as that of gibberlic* acid.

Archaebacterial solution (Plant Growth Promoting Rhizobacteria - PGPR): It is no use to plants if we simply dump dung and other wastes next to the plant. We have to process them properly before plants can make use of these. Microorganisms exist precisely to carry out this task. Archaebacteria are the best such microorganisms. These thrive in anerobic conditions and are considered to be the earliest microorganisms that came into being in the course of the evolution of life on earth. We could reap good harvests if we make use of these microorganisms in the proper manner. We will not need to use chemical fertilizers at all.

[ Liquorice, Glycyrrhiza glabra]] solution to the above solution. Fill the rest of the container with water so that there will be no air left inside and close it air-tight. Methane will be formed inside the container. Let the air out of it once in a while by slightly unscrewing the cap for a moment. The solution will be ready in ten days. powder in 250 ml water and let it cool .Add the cooled  powder to it and mix well. Boil the , and water well in a container. Add Mix dung,
The solution will be light brown in color.

This enhances plant growth. The archaebacteria are directly absorbed by plants; as well, other microorganisms also ingest it. We could use this to grow blue-green algae. Mr. G. Balakrishnan, the expert who invented this, has recorded 15-20 percent  increase in the leaf area. Such an increase in area leads to a corresponding increase in photosynthesis (harvesting of solar energy as Dhabolkar says) and enhances yield. Application of  200-300 liters of this solution is sufficient for an acre.

, (c) 5-10 liters coconut-buttermilk / arappu-buttermilk / soapnut-buttermilk solution, (d) Three  liters fish extract. With this mix the following, depending on the disease. solution, (b)  Five  to 20 liters Application: Mix a liter of it with ten liters water to spray. Or, for use in irrigation, mix 200-300 liters per acre of this solution with one of the following solutions: (a) 30-50 liters concentrated

To control diseases, which damage the rhizosphere/rhizomes, and to control fussarium wilt, we have to use beneficial fungi like Pseudomonas fluorescens, Trichogramma viride, Trichoderma harzianum, and Basilus suptilus. To control root knot nematodes use Paecilomyces lilacinus.
To control root grubs use Beauveria brongniartii and Metarhizium.

The farmers have to buy these from outside. To reduce the cost, farmers could buy in small quantities (100-500gms) and increase the population using the archaebacterial solution and these can be mixed at the time of irrigation. (Each of the fungi should be developed in a separate container.) Specific solutions for specific crops and diseases have been developed. Farmers should select a subset of the above ingredients depending on the crop and the disease.
Let the mixture (of the powders and the archaebacterial solution) ferment for a day before mixing with irrigation water. Each of the above five mixtures can be used one after the other to enhance  soil health and to increase the population of all beneficial organisms in the soil.

Fish Extract (fish amino acid): Fish extract helps us give green manure in the most natural way. This is widely used by organic farmers in Japan, Korea, etc.
. Ingredients: 1 kg native fish, 1 kg
Preparation: Remove the fish intestines and chop into fine pieces. (Using intestines is not harmful but it smells bad.) Powder the jaggery. Add the two to a broad-mouthed glass jar (best) or plastic jar that is just the right size (not too big), cover the jar with the lid (cap), tighten it, and mix well by shaking the jar. Don't add water. In ten days this will have fermented. Filter it using nylon mesh to get 300-500 gms solution into a honey-like syrup. This is a great nutrient for the plants.
Applications: Add 5 ml of this with one liter water for spraying. It could also be mixed with irrigation water.

Egg Extract (Egg Amino Acid): Ingredients:  5 eggs, juice of 10 – 15 lemons and 250 gms jaggery.
Preparation:  Place the eggs in a jar and pour lemon juice in it until the eggs are completely immersed.  Keep it for ten days with the lid closed.  After ten days smash the eggs and prepare the solution.  Add equal quantity of thick jaggery syrup to it and set aside for ten days.  The solution will then be ready for spraying.  This is a great nutrient for the plants just like Fish Extract and will boost plant growth.  It was originally conceived by Ms. Veeriachinnammal of Theni district (TN) as medicine for asthma.
Applications:  Add one to five ml of this with one liter water for spraying.
( The contact details of Mr S. R. Sundararaman, Kombupallam, Bannari Road, Sathyamangalam, TN 638 401; Cell: 098427 24778  Ph: 04295 225047)

TURMERIC & GINGER - THE TWO COUSINS

India is the land of spices with over 70 varieiteis being grown throughout the length and breadth of the country.  Some of the spices are confined to certain locations necessitated by the requirements of  soil and climatic conditions.  Spices like chillies, ginger and turmeric grow in many of the Indian locations but with varying characteristics. However these spices have a national character due to the national presence in cultivation.
The southern States of India, Kerala, Karnataka, Tamil Nadu and Andhra Pradesh are the principal localities for ginger and turmeric cultivation.  The States of Chaatisgarh, Orissa, Madhya Pradesh, Uttar Pradesh, North Eastern States also grow turmeric and ginger. There is a big market for these spices  in India since these form part of various cuisines apart from being part of the household where it goes as a food ingredient and as a medicinal stuff.
Elsewhere in the world, many countries consume ginger and turmeric for lot many applications.  The developed nations realised the richness in these two spices.  Turmeric is going to emerge as a the spices of this century as it a  panacea for all ills especially for dreaded diseases.  The demand for these in their natural form is growing. Technological innovations have located different applications. To meet the type and nature of the demand, research has lead to development of multitudes of products in their value added forms.
On the crop front perhaps India is the only one  producing country with a strong research and development base for these two crops besides at the upfront an organisation to do international market promotion and support. On the research side, the efforts of the Indian Institute of Spices Research in Calicut, Agricultural Univesities in the major growing States deserve special mention.

Ginger and Turmeric from the common family have commonality in basic character. They have become inevitable commodities for the man for many essential applications.  Both of them are demanded world wide all the time and hence have vast potential.  These two rhizomes hail from South Asia belonging to the ginger family of Zingiber officinale are considered native of India.
The Indian nativity brings in added value to both ginger and turmeric owing to the distinctive features and characters.  Generically these spices have healing and flavour giving properties but instrinsic qualities take their status to much higher levels.  More often Indian ginger and Indian turmeric are valued more as against from other producing countries.
GINGER
Ginger (Zingiber officinale) and Turmeric (Curcuma longa)  get propoated through rhizomes. The soil matters a lot in the upbringing of these crops.  Its bearing on food and medicine make them the very rare cousins with long lasting impact on every day human life.   The soil and the agro climatic conditions contribute to the growth and production of one of the world’s finest and the richest generic varieties.  The historical voyages into India also had in the shopping list the Indian dry ginger and turmeric besides black pepper, cardamom, cinnamon and other hill produces.
Why ginger:  Ginger is used for its pungency, sweet aromatic ordour,  nutrients, and for "zingibain", which is protein-digesting enzyme. There are four main classifications of ginger's anatomy: pungency or taste; fragrance (essential oil); nutrients (macro/micro); and synergists.
It is the presence of acrid compound gingerol in ginger that is yielding the hot and pungent taste besides the health properties. Ginger oil is rich in chemical constituents like a-pinene, camphene, b-pinene, 1,8-cineole, linalool, borneol, y-terpineol, nerol, neral, geraniol, geranial, geranyl acetate, b-bisabolene, and zingiberene.  The oil taken through steam distillation  is used directly and is also blended with other essential oils for scores of other purposes. 
India is the largest producer of ginger in the world, exporting in many forms.  Indian Ginger has been a sought after spice in many of the overseas markets.  There is a general liking for the Indian ginger and ginger products on account of the generic character powered by the soil and climatic conditions in India.  The different agro climatic zones in India produce ginger of varied qualities with less fibre and more fibre.

In the earlier years ginger was exported only in its raw natural forms. However with the advent of technological innovations and establishment of processing lines, the product range in ginger also multiplied. Today India exports Ginger in fresh form, Ginger in brine, Ginger dry, Ginger powder, Ginger flakes, Ginger oil, Ginger paste etc.   
The spice very common in India and China is now used all over the world. It is found in India, Malaysia, Africa, United States, West Indies, and all over the tropics. In India and China ginger is popular in  medicine for many centuries.  It is also named in the Koran, indicating it was known in Arab countries as far back as 650 A.D. Although often called “ginger root” it is actually a dried underground stem of the herbaceous tropical plant grown as an annual crop. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is valued as spice. Ginger is a slender perennial herb, 30-50 cm tall with palmate branched rhizome bearing leafy shoots.

The Indian knowledge of Ginger is based on traditional knowledge and experience in applications. The trait of Ginger is considered to be having aphrodisiac powers. Taken in internally or externally, it is also known diaphoretic, meaning it causes one to sweat. The Grandmas’ remedies mainly center round its application as a digestive aid. It contributes to the generation of digestive fluids and saliva.  Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping. Ginger's anti-inflammatory properties help relieve pain and reduce inflammation associated with arthritis, rheumatism and muscle spasms. Ginger's therapeutic properties effectively stimulate circulation of the blood, removing toxins from the body, cleansing kidneys, and nourishing the skin. These are all well understood in Indian situation on account of the age-old practices in societies. Whether it be the North or the South or the West or the East of India, an average knowledgeable Indian will surely acknowledge the values of ginger more specifically its curative properties.
The major ginger growing territories in India are in  Kerala, Karnataka, Meghalaya, Orissa, Sikkim, Arunachal Pradesh, Himachal Pradesh, Andhra Pradesh.  Ginger with less fibre content goes for application like pickling, flakes, syrup and candy preparations.  The Ginger grown  in the North Eastern region are generally found to be having high fibre content.  The Ginger grown in the Southern areas of the country especially in Kerala are having high volatile content and hence is a sought after variety.  Lots of research has taken place in Indian Institute of Research and the Kerala Agriculture University on ginger.

The popular ginger cultivars  proved to be high yielding varieties.  They are:  Varada,  Rejatha [ High oil content] Mahima [ Resistant to root knot  nematode],  Karthika,   Athira and Nadia.  Traditionally three names are spoken about at farmers level which are the local varieties  of Maran , Himachal and Mananthody.

Ginger requires warm and humid climate and thrives well from sea level to an altitude of 1500 mtrs above MSL. A well distributed rainfall (150 to 300cm) during growing season and dry spells during land preparation and harvesting are required for the crop. Though grows on a wide range of soils, lateritic loams are preferred for higher yields. It requires a tropical climate with both a heavy rain season and a hot dry season. Plants shoot in ten days and are harvested after nine to ten months.
Seeing the scope of ginger, new areas are also being brought under its cultivation.  States like Maharashtra., Madhya Pradesh are now getting into the list of ginger growing areas.

Seed materials of improved varieties can be sourced from reliable sources as follows:

IISR- Varada, IISR Mahima, IISR Rejatha varieties can be bought from : IISR Experimental Farm, Peruvannamuzhi - 673 528, Kozhikode District, Kerala.

High Altitude Research Station, Orissa University of Agriculture and
Technology, Pottangi, 764 039, Orissa can be contacted for varieties like   Suprabha, Suruchi, Suravi

Y.S. Parmar University of Horticulture and Forestry, Nauni-solar, Himachal Pradesh ñ 173 230. deals with variety  Himagiri

TURMERIC

Turmeric is called the spice of life. Its astonishing feature in curcumin yields health giving properties besides its sparkling natural colour giving much required natural dye for many essential applications.  It goes as an ingredients in lots of  curry powders and mixes besides as a batter for fish and chips. Turmeric is a mild digestive, being aromatic, a stimulant and a carminative. An ointment base on the spice is used as an antiseptic. Turmeric water is an Asian cosmetic applied to impart a golden glow to the complexion.

There is a divine place for turmeric in Indian culture. Most Indian homes  used to have anointing of front door or Door frames with Turmeric.  It is the anti-aging factor and the capability of turmeric to prevent insects other small creatures that go behind this application.  Turmeric is a mild digestive, being aromatic, a stimulant and a carminative. An ointment base on the spice is used as an antiseptic in Malaysia. Turmeric water is an Asian cosmetic applied to impart a golden glow to the complexion.
Turmeric on account of its generic superiority with lots of attributes is known popularly as Indian saffron also.  Its use will be gaining momentum across the world  in the light of many researchers being able to find out the importance of this spice in health, medicine and food.

Turmeric can be grown in diverse tropical conditions from sea level to 1500 meters above sea level, at a temperature range of 20-35oC with an annual rainfall of 1500 mm or more, under rainfed or irrigated conditions.Though it can be grown on different types of soils, it thrives best in well drained sandy or clay loam soils with a pH range of 4.5-7.5 with good organic status.
In the case of turmeric the Indian Institute of Spices Research in Kohekohe  in Kerala and the Kerala Agriculture University have done pioneering work. There are around 15 top varieties in turmeric. The varieties are IISR Prathibha, IISR  Prabha, IISR Alleppey Supreme, IISR Kedaram ,Suguna, Suvarna, ,Sudarsana , Kanti, Varna, Sobha. The high yielding improved varieties are IISR Prathibha, IISR  Prabha, IISR Alleppey Supreme,  IISR Kedaram.  The popular farmer varieties in Kerala are the Wyanadan and Alleppey varieties.  The other popular varieties are Alleppey, Moovattupuzha, Duggirala, Tekkurpet, Sugandham, Amalapuram, Erode local, Salem, Rajapore, Sangli, Nizamabad   and Lakdong turmeric of Meghalaya.

In Tamil Nadu, the important varieties cultivated are Erode local, BSR-1, PTS-10, Roma, Suguna, Sudarsana and Salem local. Among these varieties, 70-75% is occupied by the local varieties.  There are approximately 30 varieties have been recognized in the type of Curcuma in which turmeric belongs. Amalapuram, Armour, Dindigam, Erode, Krishna, Kodur, Vontimitra, P317, GL Purm I and II, RH2 and RH10 are some popular Indian varieties among them.

The land is prepared with the receipt of early monsoon showers. The soil is brought to a fine tilth by giving about four deep ploughings. Hydrated lime @ 500 kg/ha has to be applied for laterite soils and thoroughly ploughed. Immediately with the receipt of pre-monsoon showers, beds of 1.0 m width, 15 cm height and of convenient length are prepared with spacing of 50 cm between beds. Planting is also done by forming ridges and furrows. In Kerala and other West Coast areas where the rainfall begins early, the crop can be planted during April-May with the receipt of pre-monsoon showers.

For the farmers interested in venturing into the cultivation of turmeric, it is important that they procure the right type of seed materials.  The following points may be noted as regards supply of quality seed materials:

Varieties like Suvarna, Suguna, Sudarsana, IISR Prabha , IISR Prathibha , IISR Alleppey Supreme,  IISR Kedaram can be sourced from : IISR Experimental Farm, Peruvannmuzhi - 673 528, Kozhikode District, Kerala.

Varieties like Co-1 and  BSR-1 can be bought from Department of Spices and Plantation Crops, Faculty of Horticulture, Tamil Nadu Agricultural University, Coimbatore-641 003, Tamil Nadu.

Variety Krishna is available from the Maharashtra Agricultural University, Kasba Digraj -416 305, Maharashtra.

Turmeric variety Sugandham is supplied by Spices Research Station, Gujarat Agricultural University, Jagudan-382 701, Gujarat.

The High Altitude Research Station, Orissa University of Agriculture and Technology, Pottangi - 764 039, Orissa supplies varieities like Roma, Suroma, Ranga and  Rasmi.

The Department of Horticulture, Tirhut College of Agriculture, Rajendra Agricultural University, Dholi-843 121, Bihar takes care of the variety Rajendra Sonia 15

Allepey Finger Turmeric, Rajapuri, Madras and Erode are some of important exported varieties. Turmeric exported in the processed form is dry turmeric, fresh turmeric, turmeric powder and oleoresin.  Alleppey finger turmeric is known for its high content of curcumin - a yellow colouring substance, which is a best natural colouring source.  The Lakodong turmeric is also rich in curcumin content and is now preferred for extraction of curcumin. India also exports turmeric in powder form and as oleoresin.
Curcuma longa is the most important economically accounting for about 96% of the total area under turmeric and the remaining  four percent is under C. aromatica grown in some small district of Andhra Pradesh and Tamil Nadu.
Though native of India, countries like Pakistan, Malaysia, Myanmar, Vietnam, Thailand, Philippines, China, Sri Lanka, Nepal, East & West Africa are also growing turmeric. Turmeric is a tropical crop cultivated from sea level to 1200 meter MSL. It grows in light black, black clayey loams and red soils in irrigated and rainfed conditions. The crop cannot stand water logging or alkalinity. Turmeric thrives in the tropics and sub tropics where it requires a hot, moist climate and a fairly light soil. It is propagated through division of the rhizome. The roots are boiled, dried for over a week and their rough skins are often polished before sale.
Turmeric is always used in ground form. The powder will maintain its colouring properties indefinitely though the flavour will diminish over time so buy in moderation. Store in airtight containers,  out of sunlight.

Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour curcumin extracted from turmeric is used as a colourant. Turmeric is used extensively in the East and Middle East as a condiment and culinary dye. Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. It is used in cosmetics. The aqueous extracts have biopesticidal properties.

Spices importers in Europe and other continents have preferred its bright yellow colour. In Middle East, the UK, USA and Japan, some of the well-accepted varieties are: 'Alleppey Finger' and 'Erode turmeric', 'Rajapore' and 'Sangli turmeric' and 'Nizamabad Bulb'.
India is the largest producer, consumer and exporter of turmeric in the world. Other major producers are Thailand, other Southeast Asian countries, Central and Latin America and Taiwan. The global production of turmeric is around 11 lakh tonnes per annum. India dominates the world production scenario contributing 78 percent followed by China eight percent, Myanmar four percent and Nigeria and  Bangladesh together contributing to six percent of the global production.
India is the global leader in production of value added products of turmeric and exports.

<photo id="1" />
<photo id="2" />