Improved Varieties of Spice Crops

Abstract

Genetic variability is essential for any successful breeding program. In India, a rich genetic diversity exists for the spice crops like black pepper, small cardamom, ginger, and turmeric, whereas in seed spices, the diversity is limited. Research and development programs utilizing the indigenous and exotic germplasm have resulted in the development of about 260 improved varieties of spices which are capable of increasing the farmer’s income while adjusting to changed climatic conditions. The varieties are bred to suit the major attributes like high quality, resistance to biotic and abiotic stresses, crop** systems, and climate resilience in addition to high yield. Some varieties are location specific while some are suitable for all the growing locations. In black pepper, Panniyur-1 is the most preferred among the improved varieties with over 60% area coverage. IISR Thevam and IISR Shakthi are tolerant to Phytophthora foot rot in black pepper. Several varieties of cardamom including hybrids with high yield and resistance to katte, rhizome rot, and drought were released. In ginger high-yielding varieties suitable for both vegetable and dry ginger and those containing high essential oil and other quality attributes were also developed. IISR prabha and IISR Prathibha are the first seed-derived varieties of turmeric characterized by high yield and high curcumin. In nutmeg, hermaphrodite types with high quality are available to overcome sex segregation in seed-derived progenies. Mutation breeding resulted in increasing the spectrum of variation and selection of improved varieties in turmeric and in seed spices many variant lines were developed. RCr-684, RZ-223, and RMt-303 are the first mutant coriander, cumin, and fenugreek varieties. GC-4 is the high-yielding Fusarium wilt-resistant cumin variety and covers over 70% area in Gujarat and Rajasthan. Gujarat Fennel 12 possesses synchronous maturity facilitating mechanical harvesting in fennel. Hisar Manohar (HM-444) is an unique green colored fenugreek variety. In coriander Acr-1 and Acr-2 are the “stem gall”-resistant varieties. Deployment of spices varieties based on their suitability to various geographic regions, climatic variations, market demands, and quality attributes will help the farmers for producing high-quality food safe spices which are also rich in high value phytochemicals which are in great demand in food, pharma, and cosmetic industry. It also helps in producing and marketing a variety and GI-based premium products for value addition and to maximize the returns.