India seeks export markets for spices

Increasing domestic production, an intensive plantation programme, penchant for global position and impressive foreign exchange earnings are among the factors that are encouraging India to seek export markets for its spices.

With five Commodity Boards and the merger of the Spices Export Promotion Council, the Spices Board of India is keen to explore and expand its market position.

That would explain for its initiative to sponsor the first ever ‘Indian Spices Festival’ beginning at 630 pm at the Stamford Plaza Hotel today (November 1).

Buyer-Seller meetings will be held at the Hotel’s Sentosa Room on November 2 and 3 between 10 am and 12 Noon.

The five-day Festival, concluding on November 5, will incorporate an exhibition of the products, buyer-seller meetings and an array of dishes with Indian spices as ingredients. At the centre of it all would be Jose Varkey, the corporate chef of the CGH Earth group.

As well as cooking food with Indian spices, he would also demonstrate healthy eating habits (see separate story in Communitylink).

Dr Sreekantan Thampi, Deputy Director (Publicity) said in the Board’s 2009 Annual Report that development of export markets was a primary objective of the Government and that with assured quality, there was rich potential to register improved performance.

“India’s spices exports reached $US 1.16 billion during the 2008-2009 financial year, accounting for 470,520 tonnes of various spices and spice products. This represented a marginal increase from $US 1.10 billion recorded during the previous year with the export volume at 444,250 tonnes,” he said.

According to latest figures, India’s production of spices stands at 3.2 million tonnes, valued at $US 4 billion.

Export-oriented production, post-harvest improvement, export promotion, research, quality improvement and human resources development are among the key areas of concentration.

“During the 2008-2009 financial year, 2288 hectares of land were brought under re-plantation of small cardamom, while 850 hectares were allocated to the large cardamom,” Dr Thampi said.

The Indian Government has listed 52 spices in the Schedule of Spices Board Act.

They are All-Spice, Aniseed, Asafoetida, Basil, Bayleaf. Bishops Weed, Cambodge, Caper, Caraway, Cardamom (Small & Large), Cassia, Celery, Chilli, Cinnamon, Clove, Coriander, Cumin, Curry Leaf, Dill, Fennel, Fenugreek, Garlic, Ginger, Greater Galanga, Horse-Radish, Hyssop, Juniper Berry, Kokkam, Lovage, Mace, Marjoram, Mint, Mustard, Nutmeg, Oregano, Parsley, Pepper, Pepper (Long), Pomegranate Seed, Poppy Seed, Rosemary, Saffron, Sage, Savory, Star Anise, Sweet Flag, Tamarind, Tarragon, Tejpat, Thyme, Turmeric and Vanilla.