ORGANIC PRODUCTION PRACTICES IN INDIA FOR SAFE TO EAT CARDAMOM (Elettaria cardamomum Maton)

A.K. VIJAYAN¹*
¹National Consultant, the GIZ DPP Project on Spices and Former Scientist at Indian Cardamom Research Institute, Spices Board India (Ministry of Commerce and Industry, Govt. of India), Myladumpara, Idukki, 685 553, India
* Corresponding Author : drvijayanicri@gmail.com

Received : 02-08-2021     Accepted : 27-08-2021     Published : 30-08-2021
Volume : 13     Issue : 8       Pages : 10863 - 10870
Int J Agr Sci 13.8 (2021):10863-10870

Keywords : Cultivar, diseases, Organic production, Pests, Sustainable, Safe to eat cardamom
Conflict of Interest : None declared
Acknowledgements/Funding : Author is thankful to Spices Board, Govt of India, Cochin, Kerala and Ministry of Economic Co-operation and Development, Federal Republic of Germany under its DevelopPPP de program for providing necessary facilities. Author is also thankful to Indian Cardamom Research Institute, Spices Board India (Ministry of Commerce and Industry, Govt. of India), Myladumpara, Idukki, 685 553, India
Author Contribution : Sole Author

Cardamom enjoys a unique position in the international spices market, as one of the most sought after spices. In India, small cardamom is cultivated in the states of Kerala, Karnataka and Tami Nadu. The natural habitat of cardamom is the evergreen forests of Western Ghats. Pest and disease management is an important aspect of cardamom plantation management. Good quality of the produce can be achieved through timely harvest and adoption of scientific post harvest practices. Promising small cardamom varieties and improved selections coupled with optimum inputs and technologies can increase yield up to 2000 kg/ ha. Proper scientific management of organic cardamom plantation is the prime reason for successful cultivation. This organic cardamom production technology is recommended for safe to eat cardamom in the country

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