2ee67 { "metadata": { "url": "https://indianspices.com/hin/midh.html", "title": "MIDH | Spices Board", "meta_description": "", "meta_keywords": "" }, "content": "MIDH | Spices Board\n\nSkip to main content\nमुख्य सामग्री की ओर जाएँ\nस्क्रीन रीडर एक्सेस\nGST provisional registration details of Spices Board\nNew Feature : Click\n here for Auction Report\nमसाला: छोटी इलायची\n,\n\n नीलाम की तारीख:\n 05-Dec-2019,\n\n नीलामकर्ता:\n Cardamom Planters' Association, Santhanpara,\n\n लोटों की संख्या:\n 94,\n\n आवक की मात्रा(कि.ग्रा.):\n 15129.8,\n\n बिकी मात्रा (कि.ग्रा.):\n 13258,\n\n अधिकतम मूल्य (रु./कि.ग्रा.):\n 2996.00,\n\n औसत मूल्य (रु./कि.ग्रा.):\n 2796.47\nमसाला: छोटी इलायची\n,\n\n नीलाम की तारीख:\n 05-Dec-2019,\n\n नीलामकर्ता:\n The Cardamom Processing & Marketing Co-Operative Society Ltd, Kumily,\n\n लोटों की संख्या:\n 278 ,\n\n आवक की मात्रा(कि.ग्रा.):\n 66537.5,\n\n बिकी मात्रा (कि.ग्रा.):\n 64395.7,\n\n अधिकतम मूल्य (रु./कि.ग्रा.):\n 3168.00,\n\n औसत मूल्य (रु./कि.ग्रा.):\n 2834.62\nSpice: Large Cardamom\n,\n\n Date:\n 05-Dec-2019,\n\n Market:\n Singtam,\n\n Type:\n Badadana,\n\n Price (Rs./Kg):\n 438,\nSpice: Large Cardamom\n,\n\n Date:\n 05-Dec-2019,\n\n Market:\n Singtam,\n\n Type:\n Chotadana,\n\n Price (Rs./Kg):\n 400,\nSpice: Large Cardamom\n,\n\n Date:\n 05-Dec-2019,\n\n Market:\n Gangtok,\n\n Type:\n Badadana,\n\n Price (Rs./Kg):\n 450,\nSpice: Large Cardamom\n,\n\n Date:\n 05-Dec-2019,\n\n Market:\n Gangtok,\n\n Type:\n Chotadana,\n\n Price (Rs./Kg):\n 400,\nSpice: Large Cardamom\n,\n\n Date:\n 05-Dec-2019,\n\n Market:\n Siliguri,\n\n Type:\n Badadana,\n\n Price (Rs./Kg):\n 520,\nSpice: Large Cardamom\n,\n\n Date:\n 05-Dec-2019,\n\n Market:\n Siliguri,\n\n Type:\n Chotadana,\n\n Price (Rs./Kg):\n 407,\nSearch form\nSearch\nEnglish\nहोम\nसाइटमैप\nहमसे संपर्क करें\nहमारे बारे में\nसंघटन\nमसाला बोर्ड अधिनियम और नियम\nबोर्ड सदस्य\nवार्षिक प्रतिवेदन\nस्टाफ विवरण\nबोर्ड के कार्यालय\nसूचना अधिकार अधिनियम\nभारतीय\n मसाले\nमसाला सूचीपत्र\nवानस्पतिक नाम सहित मसालों की सूची\nमसाला उत्पादित क्षेत्र\nगुण विशेषताएँ\nमसालों के पोषक मान\nमसालों के कैलोरी मूल्य\nमसालों के औषधीय व अन्य मूल्य\nमसालों के रसायनिक व\n भौतिक विनिर्देशन\nवाष्पशील तेल व सुगंधदायकों के भौतिक गुण\nमसालों के सुगंध विवरण\nमसाला उत्पादन डाटा\nप्रमुख मसालेवार\nराज्यवार\nमसाला/राज्यवार\nजैव मसाले\nअवलोकन\nराष्ट्रीय जैव उत्पादन कार्यक्रम\nभारत\n से जैविक मसालों का निर्यात\nविकास\nएसपीडीए\nविकास कार्यक्रम\nमसाला\n बढ़नेवाले राज्य\nकृषि कार्य\nइलायची\nछोटी इलाइची\nबडी इलायची\nजायफल\nकालीमिर्च\nअदरक\nहल्दी\nदालचीनी\nलौंग\nवैनिला\nमिर्च\nधनिया\nजीरा\nउत्तर-पूर्वी क्षेत्र के लिए मसालों का जैविक पैकेज (कालीमिर्च, अदरक,\n हल्दी & बड़ी इलायची)\nकृषि की लागत (इलायची)\nसहयोगात्मक परियोजनाएं\nइंडगेप\nएस टी डी एफ\nकेरा\nफसल कटाई\n कलेंडर\nएफ\n पी ओ/एफ पी सी की सूची\nसूचीबद्ध विनिर्माता\nजी आई प्राधिकृत प्रयोक्ता\nमालाबार काली मिर्च\nअल्लेप्पी हरी इलायची\nकूर्ग हरी इलायची\nगुंटूर सन्नम मिर्च\nब्यादगी मिर्च\nअनुसंधान\nभारतीय इलायची अनुसंधान संस्थान\nसुविधाएँ\nअनुसंधान-विशिष्टताएँ\nप्रदत्त सेवाएँ\nप्रमुख परियोजनाएँ\nपौध संरक्षण संहिता\nबड़ी इलायची की\n पौध संरक्षण संहिता\nछोटी इलायची की\n पौध संरक्षण संहिता\nगुणवत्ता\nगुणवत्ता मूल्यांकन प्रयोगशालाएँ\nगुणवत्ता नीति विवरण\nविश्लेषणात्मक\n सेवाएँ एवं शुल्क\nगु. मू. प्र. चेन्नै\nगु.मू.प्र. गुन्टूर\nगु.मू.प्र. कोच्ची\nगु.मू.प्र. मुम्बई\nगु.मू.प्र. नरेला\nगु.मू.प्र. तूत्तिकोरिन\nगु.मू.प्र. कांडला\nगु.मू.प्र. कोलकाता\nनिर्यात केलिए अनिवार्य जाँच\nगुणवत्ता मानक\nबी आई एस\nएफ़ एस एस ए आई\nअगमार्क\nई एस ए\nएएसटीए स्वच्छता विनिर्देश\nनाशकजीवनाशियों केलिए एम आर एल\nगुणवत्ता सुधार पर मार्गनिर्देश\nगु.मू.प्र.ओं के इ-ब्रोशर\nग्राहक फीडबैक फॉर्म\nविपणन\nविपणन कार्यक्रम\nपंजीकरण व\n अनुज्ञप्तीकरण\nनिर्यातक पंजीकरण\nनीलामकर्ता\nब्यौहारी\nव्यापार सूचना\nव्यापार वर्गीकरण (आई टी सी एच एस ) कोड\nव्यापार निर्देशिका\nव्यापार पूछताछ\nव्यापार\n नीतियाँ\nनिर्यात\nमासिक आकलित निर्यात\nप्रमुख मदवार\n निर्यात\nप्रमुख देश\nप्रमुख मद/देश\nMajor Item- Country wise export of Spices 2021-22 (H).pdf\nआयात\nमूल्य\nघरेलू\nदैनिक\n मूल्य\nसाप्ताहिक\n मूल्य\nमासिक\n मूल्य\nचालू विपणि मूल्य\nक्रेता विक्रे ता बैठक (बीएसएम)\nमसाला\n पार्क\nसंकल्पित योजना\nस्थान\nप्रमुख विपणी\n केन्द्र\nमसाले व मसाला उत्पाद\nइ-नीलाम\nसीधा नीलाम\nनिर्यातक\nप्रमुख निर्यातक\nविवरणियों की प्रस्तुति\nयूरोपीय संघ की सामान्य अधिमान्यता प्रणाली\n (जीएसपी)\nस्रोत के जीएसपी-नियमों पर प्रयोक्ताओं के लिए गाइड\nआरईएक्स - पंजीकृत निर्यातक प्रणाली\nभौगोलिक उपदर्शन\nभौगोलिक उपदर्शन प्राधिकृत प्रयोक्ता प्रमाणपत्र प्राप्त करने हेतु\n दिशानिर्देश\nमसालों के लिए जीआई टैग की सूची\nसहयोगी परियोजनाएं और योजनाएं\nएईपी\nओ.डी.ओ.पी\nटाई\nशिकायत निवारण\nप्रचार\nभारत के\n अतुल्य मसाले\nप्रदर्शनियाँ\nप्रकाशन\nस्पाइस इंडिया\n मासिक\nस्पाइसेस मार्केट\n साप्ताहिक\nचंदा दर\nविज्ञापन टैरिफ\nप्रचारात्मक वीडियो\nमसाला संबंधित समाचार\nई-समाचार पत्रिका\nअधिसूचनाएँ\nपरिपत्र\nवार्षिक अधिप्राप्तियाँ\nनिविदाएँ\nमसाला खबरें\nअवसर\nप्रशिक्षण कार्यक्रम\nसंबन्धित लिंक\nहमसे संपर्क करें\nYou are here\nविकास\n>>\nबाह्य निधिबद्ध परियोजनाएँ\n>>\nएम आई डी एच\n>> MIDH\nविकास कार्यक्रम\nOVERVIEW\nछोटी इलायची\nबडी इलायची\nपूर्वोत्तर राज्य\nकटाई उपरांत सुधार कार्यक्रम\nजैविक खेती को बढ़ावा\nसामाजिक सुरक्षा कार्यक्रम\nविस्तारण सलाहकार\nबाह्य निधिबद्ध परियोजनाएँ\nOVERVIEW\nएम आई डी एच\nआर के वी वाई\nकृषि कार्य\nOVERVIEW\nआलस्पाइस\nसौंफ\nहींग\nतुलसी\nबे-पत्ता\nकालीमिर्च\nकेम्बोज\nकेपर\nकालाजीरा\nइलायची(छोटी)\nइलायची(बड़ी)\nकेसिया(अमलतास)\nसेलरी\nमिर्च\nलौंग\nदालचीनी\nधनिया\nजीरा\nकरी पत्ता\nसोआ\nबड़ी सौंफ\nमेथी\nमहा गेलेंजा\nलहसुन\nअदरक\nहॉर्स रैडिश\nहिस्सप\nजूनिपर\nकोकम\nलूवेज\nमर्जोरम\nसरसों\nजायफल\nओरगेनो\nअजमोद\nपुदीना\nअनारदाना\nखसखस\nरोजमेरी\nकेसर\nसेज\nसेवरी\nस्टार एनीज़\nस्वीट फ्लैग\nइमली\nटेरागन\nतेजपात\nथाइम\nहल्दी\nवैनिला\nखेती की लागत\nफसल कटाई कैलेंडर\nMIDH\nअंतिम अद्यतन 20-11-2015, 10:47\nAnnual Action Plan for 2015-16 for consideration of Mission for Integrated Development of Horticulture (MIDH)\nAs per the tentative allocation of Rs 5.00 crore to Spices Board under MIDH during 2015- 16, the Annual Action Plan for 2015-16 for post harvest improvement of spices to be implemented by Spices Board as a National Level Agency is submitted below:\nHorticulture Mechanization\nAluminium ladders for harvesting pepper,\n-\nclove and nutmeg [for reaping]\nSpices viz. Pepper, clove and nutmeg grow to a height up to 30 feet and traditionally, harvesting has been done manually by using  single bamboo pole. This is risky and laborious. At present, there is acute labour shortage in these spice growing areas for harvesting and also there is severe shortage in the availability of bamboo poles . Besides the bamboo poles are easily perishable. In view of the above, Board proposes to distribute Aluminium ladders to pepper, clove and nutmeg farmers for facilitating the harvesting. These ladders are more durable- wheri compared to bamboo poles and can be easily carried, and positioned according to the topography, besides helping in reducing the time and risk.\nBoard proposes to supply alumin ium ladders of 20 feet height and above to pepper, clove and nutmeg farmers. An Aluminium ladder costs about Rs 9 ,000/-. It is proposed to provide 40% cost of the ladder subject to a maximum of Rs. 3600/- as subsidy to general category farmers and 50 % cost of the ladder subject to a maximum of Rs.4500/­ per ladder as subsidy in the case of SC,ST, Small & marginal farmers, women farmers, beneficiaries in NE states. The farmers are eligible to purchase a maximum 2 ladders under the scheme and the eligible subsidy will be limited to Rs.7200/- per grower in the case of general category farmers and Rs.9000/- in the case of SC/ST/Small & marginal, Women farmers and beneficiaries in NE states. It is proposed to distribute 2200 ladders during 2015-16. The financial assistance for supplying 2200 ladders will be Rs. 99 lakhs.\nPepper Threshers\nPepper  berries  are  generally  separated  from  spikes  manually  by  unhygienic  way  of trampling with feet. This leads to quality problem of bacterial contamination . Moreover, it is a laborious process. Now power operated mechanical threshers are available for separating the berries from spikes . The threshers are hygienic as well as helps in reducing the time and labour. Hence, it is proposed to supply power operated pepper threshers to the individual farmers\nI\nfarmers groups\nI\nSHGs/Women Groups\nI\nNGOs etc .\nA pepper thresher with a capacity to thresh 300 kg per hour costs Rs 30,0001- approximately . It is proposed to provide  40% cost of the equipment subject to a maximum of Rs. 120001- as subsidy to general category farmers and 50 % cost of the equipment subject to a maximum of Rs.150001- per thresher as subsidy in the case of SC ,ST, Small & marginal farmers , women farmers and beneficiaries in NE states and farmers groups\nI\nSHGsl NGOs etc . It is proposed to install 500 threshers during 2015-16 season. The financial assistance for supplying 500 threshers  will be Rs. 75 lakhs.\nPrimary  Processing\nDriers for drying  cardamom small, Cardamo\n_\nm large\n,.\npepper and clove\nCardamom [small] is generally dried using traditional curing house and cardamom [large] using traditional bhatti. In the traditional  methods, cardamom takes longer time for drying. Nowadays dryers are available for drying cardamom which reduces the d_rying time considerably besides improving the quality of the product by retaining natural flavor and colour. The cardamom  dried in Dryer system fetches better price in the market.\nBlack pepper is hygroscopic  in nature and absorption of moisture from air, notable during rainy season with high humidity may result in mould and infestations . Before storage it is to be dried to less than 10% moisture. Therefore, pepper berries need to be dried properly without impairing colour, oil, piperine and pungency. Traditional method  adopted  by farmers is open sun drying which is not hygienic, since it can lead to contamination of the final produce with bird castings, salmonella, filth and othe r extraneous  matter  and  als results in volatilisation of essential oil. These mechanical driers will reduce the drying time , ie, the drying time will be 10-11 hours instead of 3-4 days . Continuous  drying  can  be ensured irrespective of weather .\nClove is generally sun dried . Drying under controlled conditions improves the quality of the clove besides reducing the drying time.\nIn order to ensure the quality of the final produce, Board proposes to supply driers of cardamom small, Cardamom large, pepper and clove to farmers\nI\nfarmers groupsiSHGs/Women GroupsiNGOs etc at subsidized rate.\nThe cost of a dryer having 250-300 kg capacity is about Rs 2 .50 lakh. Since the cardamom small, cardamom large, pepper and clove is mainly grown in hilly area, it is proposed to provide 55 % cost of the equipment subject to a maximum of Rs. 1.375 lakhs as subsidy to the growers .\nIt is proposed to install 60     driers during 2015-16 at a  financial assistance of Rs. 82.50 lakhs.\nTurmeric Polisher\nDried turmeric has a poor appearance and rough dull colour outside the surface with scales and root bits. The appearance is improved by smoothening and polishing the outer surface by manual or mechanical rubbing. Manual polishing is done by rubbing the dried turmeric fingers on a hard surface or trampling them under feet by wrapping in gunny bags. Manual polishing is an unhygienic practice, which affects quality of the product. The improved method of polishing turmeric is  by using hand operated\nI\npower operated polishers . This ensures hygienic and effective polishing which gives better appearance to the product.\nHence it is proposed to popularize the practice of using improved polishers for polishing turmeric among the turmeric farmers. The average cost of a turmeric polishing machine ranges from Rs.1.50 lakhs to Rs.2.50 lakh for a capacity of one ton to two ton per hour.  It is proposed to provide 40% of the cost of the equipment subject to a maximum of Rs. 1.00 lakh as subsidy. It is proposed to distribute about 65 polishers to the farmers\nI\nFarmers' group\nI\nNGOsl SHGsl Women Groups etc. during 2015-16 season . The financial assistance for supplying 65 turmeric polishers will be Rs. 65 lakhs.\nInnovative Intervention\nSupply of Polythene sheets for drying chilli,  pepper. seed spices and turmeric\nFreshly harvested spices viz. Chilli, pepper, seed spices and turmeric contain about 80% moisture and its shelf life  is estimated to be two to three days, it is essential to  dry the produce to about 10 % moisture level to prevent the development of microorganisms and subsequent loss of quality or total spoilage.  Generally chillies, pepper, seed spices and turmeric are sun dried on earthen surfaces resulting in contamination of the produce. These spices  have to be dried under hygienic conditions to improve the quality.                  Keeping this  in view, it is proposed to supply 250 GSM HOPE sheets to chilli, pepper seed spices and turmeric  farmers to dry the produce under hygienic condition.\nThe unit cost of HOPE sheet (250 GSM) of size 8 m x 6 m is approx. Rs. 3500/- and it is proposed to provide financial assistance for farmers @ Rs. 1750/- per sheet towards 50% subsidy. It is proposed to distribute 2857 HOPE sheets during 2015-16 season at a total cost of Rs.50.00 lakhs.\nHUMAN RESOURCE DEVELOPMENT PROGRAMME\nTraining programmes to farmers on Spices Production & quality improvement Farmers are  in need of diverse range of information to support their farm activities viz. crop production and post harvest technologies viz. drying,  processing, grading, storage and marketing. Hence it is proposed to conduct training  programmes  to  farmers focussing mainly on the good agriculture practices and post harvest practices in spices to increase the production and improve the quality of spices  domestic  and  international market. The cost of a training is Rs. 1000/- per farmer including transport per day. The duration of the training will be one day. It is proposed to train 4000 spices farmers during 2015-16 at a total outlay of Rs. 40.00 lakhs.\nTraining programmes to technical officials of State Agri\nI\nHorti. Dept [TOT]\nThe extension officers of the State Agriculture\nI\nHorticulture Dept are need to be trained to update their knowledge, skill and attitude on Good Agriculture and Post harvest practices in spices so that they, in turn, can train the farmers in their areas of working. The cost of a training is Rs. 300/- per official per day plus TNDA as admissible. The duration of the training will be one day. It is proposed to train 500 nos of technical officials of State Agri./Horticulture Dept during 2015-16 at a total outlay of Rs. 1.50 lakhs.\nMission Management\nSeminars\nI\nConferences\nIt is proposed to conduct series of workshop\nI\nconference\nI\nseminars in the project implementing states by arranging interactive discussions with the subject specialist/ scientists/extension officers\nI\n/line Dept officials\nI\nNGOs\nI\nSHGs\nI\nFarmers Groups and progressive farmers. The duration of the seminar\nI\nconference\nI\nworkshop is 2 days . The approved budget for a district level programme is Rs. 2 lakh and for state level programme is Rs.3 lakh The expected number of participants per seminar is  100 nos for District level seminar and 150 Nos for State level seminar. It is proposed to conduct 14 district level seminars and 5 state level seminars during 2015-16 at a total financial assistance of Rs.43.00 lakhs.\nWorkshop  on Food Safety & Supply Chain Management in Spices & Botanical\nIngredients\nFood Safety and Supply Chain Management are matters of global concern and spices, being a significant part of food, has to face these challenges frequently in the global market. This necessitates the Indian Spice Industry to establish a strong link throughout the supply chain to see that good practices are followed in line with the International Standards of food safety. This can give us an edge over the other competitors on the export front. In order to address these challenges, Spices Board in association with Joint Institute for Food Safety and Applied Nutrition (JIFSAN) and Confederation of Indian Industry (Gil­ FACE) has established a Collaborative Training Centre (CTC) for Food Safety and Supply Chain Management in Spices and Botanical ingredients , for capacity building through training programmes. The master trainers were selected from the first phase of the training programme held in Cochin during second week of September 2012 and they were sent for 2nd phase of the programme at JIFSAN Centre at  Maryland  and  National  Centre  for Natural Products Research (NCNPR) Mississippi USA, for training. Under the phase-Ill of the programme , these master trainers will train personnel in the various segments of the spices industry. After the 'train the trainers' programme , it is expected that they in turn will conduct field level training programmes with a view to build capacity on food safety and supply chain management aspects.\nCollaboration of State Governments in this endeavour is very important as the production and extension of spices are dealt by the concerned state governments. CTC had series of meetings with the National/State Horticulture Mission officials of important spices producing states to sensitize them to the food safety issues in spices . Three meetings were organised with the State Government Officials at South , Central & Northern parts of India. The responses from all the three meetings were quite encouraging and CTC cell had full assurance and co-operation from the State Agricultural & Horticultural Departments in not only organising the Phase-Ill training programmes in major spice growing states of the country, but also to continue work on food safety through GAP cells.\nIn view of the above , it is proposed to conduct 3 State level workshops in different States during 2015-16. The duration of the workshop will be 2 days. The Senior officers of Agriculture/ Horticulture Dept, Scientists of ICAR/ SAUs , NGOs, Farmers' co-operatives , progressive farmers ,   Spice Manufacturers/  processors will be trained as Master Trainers in the workshop , who , in turn will train the farming community. The number of participants will be 100  per programme .\nJoint efforts are needed to face and mitigate the  challenge  of  food  safety  and  quality issues posed to Indian Spice Industry and will go a long way to retain/strengthen the prime position of Indian Spices in the World Market.\nThe Cost for conducting a State level Workshop programme will be Rs.  3.00  lakhs including the training  material cost.     It is proposed to conduct  3   such workshops  during\n2015-16 at a financial assistance of Rs. 9.00 lakhs.\nNational Seminar on Spice crops\nSpices are grown in almost all the states and UTs in India. There is felt need to have convergence of scientists in various spices research stations of Central\nI\nState Institutes, Senior officials of State Agriculture & Horticulture Dept, Processors & exporters of spices\nI\nNGOs\nI\nNABARD\nI\nFarmers Associations, progressive farmers , etc. to discuss the current issues in pre-harvest and post harvest aspects of spice crops and to identify the potential areas in spices cultivation, to identify the gaps in spices cultivation & processing and to suggest measures to increase the production, improve the quality and promote the exports of spices . The programme will have 2 days duration. The approved budget for National level seminar is Rs. 5 lakh per event. It is proposed to conduct 2 National level seminars during 2015-16 at a total financial assistance of Rs.10 lakhs.\nImplementation  cost\nIt is proposed to allocate 5 % of the total annual expenditure ie Rs.25 lakhs as implementation cost in connection with the implementation of the project by Spices Board during 2015-16.\nPHYSICAL TARGETS AND FINANCIAL OUTLAY PROPOSED FOR IMPLEMENTATION OF THE MIDH PROJECT DURING 2015-16 FOR POST HARVEST PROGRAMMES BY SPICES BOARD AS NLA\nSl. No\n-\nComponents of the p\nrogramme\nUnit cost\n(Rs            in\nLakhs)\nRate        of subsidy\nSubsidy per unit\n(Rs          in\nLakhs)\nPhysical Targets (Nos)\nTotal              financial assistance sought         from MIDH\n(Rs.in 'Lakhs)\nArea of implementation\nRemarks\n1\nHorticulture  Mechanization\na)\nAluminium   Ladders  [for   reaping]   pepper, clove and nutmeg\n0.09\n40%&\n50%\n0.036\n0.045\n2200\n99 .00\nKarnataka,  Kerala, Tamil  Nadu, Goa, NE states\n20 feet height and above\nb)\nPepper Threshers\n0.30\n40% &\n50%\n0.12\n0.15\n500\n75.00\nKarnataka ,      Kerala      &     Tamil Nadu, NE states\n300 kg per hour capacity\n2\nPrimary Processing\na)\nDriers  for  drying  cardamom   small,  large ,\npepper and clove\n2.50\n55%\n1.375\n60\n82.50\nKerala, Karnataka , Tamil Nadu, Sikkim, WB, Arunachal Pradesh and Nagaland\n250-300 kg capacity\nb)\nTurmeric Polishing machine\n2.5\n40%\n1.00\n65\n65.00\nAndhra         Pradesh , Telangana Karnataka , Maharastra, · Tamil Nadu,  etc.\n1-2 Tonnes/ hour capacity\n3\nInnovative  Intervention\na)\nHOPE sheets for drying\n0.035\n50%\n0.0175\n2857\n50.00\nAndhra     Pradesh, Telangana, Karnataka,       Kerala, Gujarat, Rajasthan,  Tamil Nadu, etc.\nSilpauline 120 GSM (12X9 m)\n4\nHRD\na)\nFarmer training\n1000/- per farmer\n100%\n1000/- per farmer\n4000\n40 .00\nMajor Spice growing states\n1 day training\nb)\nTechnical officials training\n300/- per official\n100%\n300/- per official\n500\n1.50\nMajor Spice growing states\n1 day training\n5\nMission Management\na)\nSeminar\nI\nConference District Level\nState level\n2.00\n3.00\n100%\n100%\n2.00\n3.00\n14 Nos\n5 Nos\n28.00\n15.00\nMajor spice growing states\n2 day programme\n...\nb)\nState level Workshop on  Food safety and supply chain management in spices\n3.00\n100%\n3.00\n3 Nos\n9.00\nMajor Spice growing states\n2 day programme\nc)\nNational Seminar\n5.00\n100%\n5.00\n2 Nos\n10.00\n2 day programme\nd)\nImplementation cost [5 %]\n-\n100%\n-\n-\n25 .00\n--\n--\nTotal\n500.00\nसाइट को अपडेट किया जा रहा है\nनागरिक चार्टर\nशिकायत दायर करें\nऑनलाइन निर्यातक पंजीकरण\nमसाले रंजित पोशाक\nवेबसाइट नीति\nमसालों व पाक शाकों पर कोडेक्स समिति (सीसीएससीएच)\nनिर्यात समर्थन प्रणाली और तिमाही निर्यात विवरणी ऑनलाइन प्रस्तुत करना\nसंकटग्रस्त महिलाओं के लिए हेल्पलाइन नंबर (7827170170)\n© 2019 मसाला बोर्ड भारत, वाणिज्य एवं उद्योग मंत्रालय, भारत सरकार\nAccessibility Statement\n|\nCopyright Policy\n|\nHelp\n|\nHyperlinking Policy\n|\nPrivacy Policy\n|\nTerms & Conditions\n|", "html": "\n\n \n\n\n\n\n\n MIDH | Spices Board\n \n \n\n\n\n\n \n \n \n \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n \n\n \n
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\n\n \n\n GST provisional registration details of Spices Board\n New Feature : Click\n here for Auction Report \n \n\n \n मसाला: छोटी इलायची,\n\n नीलाम की तारीख:\n 05-Dec-2019,\n\n नीलामकर्ता:\n Cardamom Planters' Association, Santhanpara,\n\n लोटों की संख्या:\n 94,\n\n आवक की मात्रा(कि.ग्रा.):\n 15129.8,\n\n बिकी मात्रा (कि.ग्रा.):\n 13258,\n\n अधिकतम मूल्य (रु./कि.ग्रा.):\n 2996.00,\n\n औसत मूल्य (रु./कि.ग्रा.):\n 2796.47\n\n\n \n मसाला: छोटी इलायची,\n\n नीलाम की तारीख:\n 05-Dec-2019,\n\n नीलामकर्ता:\n The Cardamom Processing & Marketing Co-Operative Society Ltd, Kumily,\n\n लोटों की संख्या:\n 278 ,\n\n आवक की मात्रा(कि.ग्रा.):\n 66537.5,\n\n बिकी मात्रा (कि.ग्रा.):\n 64395.7,\n\n अधिकतम मूल्य (रु./कि.ग्रा.):\n 3168.00,\n\n औसत मूल्य (रु./कि.ग्रा.):\n 2834.62\n\n\n \n Spice: Large Cardamom,\n\n Date:\n 05-Dec-2019,\n\n Market:\n Singtam,\n\n Type:\n Badadana,\n\n Price (Rs./Kg):\n 438,\n\n \n Spice: Large Cardamom,\n\n Date:\n 05-Dec-2019,\n\n Market:\n Singtam,\n\n Type:\n Chotadana,\n\n Price (Rs./Kg):\n 400,\n\n \n Spice: Large Cardamom,\n\n Date:\n 05-Dec-2019,\n\n Market:\n Gangtok,\n\n Type:\n Badadana,\n\n Price (Rs./Kg):\n 450,\n\n \n Spice: Large Cardamom,\n\n Date:\n 05-Dec-2019,\n\n Market:\n Gangtok,\n\n Type:\n Chotadana,\n\n Price (Rs./Kg):\n 400,\n\n \n Spice: Large Cardamom,\n\n Date:\n 05-Dec-2019,\n\n Market:\n Siliguri,\n\n Type:\n Badadana,\n\n Price (Rs./Kg):\n 520,\n\n \n Spice: Large Cardamom,\n\n Date:\n 05-Dec-2019,\n\n Market:\n Siliguri,\n\n Type:\n Chotadana,\n\n Price (Rs./Kg):\n 407,\n\n \n \n\n \n\n\n\n\n\n
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MIDH

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अंतिम अद्यतन 20-11-2015, 10:47
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Annual Action Plan for 2015-16 for consideration of Mission for Integrated Development of Horticulture (MIDH)

As per the tentative allocation of Rs 5.00 crore to Spices Board under MIDH during 2015- 16, the Annual Action Plan for 2015-16 for post harvest improvement of spices to be implemented by Spices Board as a National Level Agency is submitted below:

Horticulture Mechanization

  • Aluminium ladders for harvesting pepper,- clove and nutmeg [for reaping]

Spices viz. Pepper, clove and nutmeg grow to a height up to 30 feet and traditionally, harvesting has been done manually by using  single bamboo pole. This is risky and laborious. At present, there is acute labour shortage in these spice growing areas for harvesting and also there is severe shortage in the availability of bamboo poles . Besides the bamboo poles are easily perishable. In view of the above, Board proposes to distribute Aluminium ladders to pepper, clove and nutmeg farmers for facilitating the harvesting. These ladders are more durable- wheri compared to bamboo poles and can be easily carried, and positioned according to the topography, besides helping in reducing the time and risk.

Board proposes to supply alumin ium ladders of 20 feet height and above to pepper, clove and nutmeg farmers. An Aluminium ladder costs about Rs 9 ,000/-. It is proposed to provide 40% cost of the ladder subject to a maximum of Rs. 3600/- as subsidy to general category farmers and 50 % cost of the ladder subject to a maximum of Rs.4500/­ per ladder as subsidy in the case of SC,ST, Small & marginal farmers, women farmers, beneficiaries in NE states. The farmers are eligible to purchase a maximum 2 ladders under the scheme and the eligible subsidy will be limited to Rs.7200/- per grower in the case of general category farmers and Rs.9000/- in the case of SC/ST/Small & marginal, Women farmers and beneficiaries in NE states. It is proposed to distribute 2200 ladders during 2015-16. The financial assistance for supplying 2200 ladders will be Rs. 99 lakhs.

  • Pepper Threshers

Pepper  berries  are  generally  separated  from  spikes  manually  by  unhygienic  way  of trampling with feet. This leads to quality problem of bacterial contamination . Moreover, it is a laborious process. Now power operated mechanical threshers are available for separating the berries from spikes . The threshers are hygienic as well as helps in reducing the time and labour. Hence, it is proposed to supply power operated pepper threshers to the individual farmers I farmers groups I SHGs/Women Groups I NGOs etc .

A pepper thresher with a capacity to thresh 300 kg per hour costs Rs 30,0001- approximately . It is proposed to provide  40% cost of the equipment subject to a maximum of Rs. 120001- as subsidy to general category farmers and 50 % cost of the equipment subject to a maximum of Rs.150001- per thresher as subsidy in the case of SC ,ST, Small & marginal farmers , women farmers and beneficiaries in NE states and farmers groups I SHGsl NGOs etc . It is proposed to install 500 threshers during 2015-16 season. The financial assistance for supplying 500 threshers  will be Rs. 75 lakhs.

 

Primary  Processing

  • Driers for drying  cardamom small, Cardamo_m large,. pepper and clove

Cardamom [small] is generally dried using traditional curing house and cardamom [large] using traditional bhatti. In the traditional  methods, cardamom takes longer time for drying. Nowadays dryers are available for drying cardamom which reduces the d_rying time considerably besides improving the quality of the product by retaining natural flavor and colour. The cardamom  dried in Dryer system fetches better price in the market.

Black pepper is hygroscopic  in nature and absorption of moisture from air, notable during rainy season with high humidity may result in mould and infestations . Before storage it is to be dried to less than 10% moisture. Therefore, pepper berries need to be dried properly without impairing colour, oil, piperine and pungency. Traditional method  adopted  by farmers is open sun drying which is not hygienic, since it can lead to contamination of the final produce with bird castings, salmonella, filth and othe r extraneous  matter  and  als results in volatilisation of essential oil. These mechanical driers will reduce the drying time , ie, the drying time will be 10-11 hours instead of 3-4 days . Continuous  drying  can  be ensured irrespective of weather .

Clove is generally sun dried . Drying under controlled conditions improves the quality of the clove besides reducing the drying time.

In order to ensure the quality of the final produce, Board proposes to supply driers of cardamom small, Cardamom large, pepper and clove to farmers I farmers groupsiSHGs/Women GroupsiNGOs etc at subsidized rate.

The cost of a dryer having 250-300 kg capacity is about Rs 2 .50 lakh. Since the cardamom small, cardamom large, pepper and clove is mainly grown in hilly area, it is proposed to provide 55 % cost of the equipment subject to a maximum of Rs. 1.375 lakhs as subsidy to the growers .

It is proposed to install 60     driers during 2015-16 at a  financial assistance of Rs. 82.50 lakhs.

  • Turmeric Polisher

Dried turmeric has a poor appearance and rough dull colour outside the surface with scales and root bits. The appearance is improved by smoothening and polishing the outer surface by manual or mechanical rubbing. Manual polishing is done by rubbing the dried turmeric fingers on a hard surface or trampling them under feet by wrapping in gunny bags. Manual polishing is an unhygienic practice, which affects quality of the product. The improved method of polishing turmeric is  by using hand operated I power operated polishers . This ensures hygienic and effective polishing which gives better appearance to the product.

Hence it is proposed to popularize the practice of using improved polishers for polishing turmeric among the turmeric farmers. The average cost of a turmeric polishing machine ranges from Rs.1.50 lakhs to Rs.2.50 lakh for a capacity of one ton to two ton per hour.  It is proposed to provide 40% of the cost of the equipment subject to a maximum of Rs. 1.00 lakh as subsidy. It is proposed to distribute about 65 polishers to the farmers I Farmers' group I NGOsl SHGsl Women Groups etc. during 2015-16 season . The financial assistance for supplying 65 turmeric polishers will be Rs. 65 lakhs.

Innovative Intervention

  • Supply of Polythene sheets for drying chilli,  pepper. seed spices and turmeric

Freshly harvested spices viz. Chilli, pepper, seed spices and turmeric contain about 80% moisture and its shelf life  is estimated to be two to three days, it is essential to  dry the produce to about 10 % moisture level to prevent the development of microorganisms and subsequent loss of quality or total spoilage.  Generally chillies, pepper, seed spices and turmeric are sun dried on earthen surfaces resulting in contamination of the produce. These spices  have to be dried under hygienic conditions to improve the quality.                  Keeping this  in view, it is proposed to supply 250 GSM HOPE sheets to chilli, pepper seed spices and turmeric  farmers to dry the produce under hygienic condition.

The unit cost of HOPE sheet (250 GSM) of size 8 m x 6 m is approx. Rs. 3500/- and it is proposed to provide financial assistance for farmers @ Rs. 1750/- per sheet towards 50% subsidy. It is proposed to distribute 2857 HOPE sheets during 2015-16 season at a total cost of Rs.50.00 lakhs.

HUMAN RESOURCE DEVELOPMENT PROGRAMME

  • Training programmes to farmers on Spices Production & quality improvement Farmers are  in need of diverse range of information to support their farm activities viz. crop production and post harvest technologies viz. drying,  processing, grading, storage and marketing. Hence it is proposed to conduct training  programmes  to  farmers focussing mainly on the good agriculture practices and post harvest practices in spices to increase the production and improve the quality of spices  domestic  and  international market. The cost of a training is Rs. 1000/- per farmer including transport per day. The duration of the training will be one day. It is proposed to train 4000 spices farmers during 2015-16 at a total outlay of Rs. 40.00 lakhs.
  • Training programmes to technical officials of State Agri I Horti. Dept [TOT]

The extension officers of the State Agriculture I Horticulture Dept are need to be trained to update their knowledge, skill and attitude on Good Agriculture and Post harvest practices in spices so that they, in turn, can train the farmers in their areas of working. The cost of a training is Rs. 300/- per official per day plus TNDA as admissible. The duration of the training will be one day. It is proposed to train 500 nos of technical officials of State Agri./Horticulture Dept during 2015-16 at a total outlay of Rs. 1.50 lakhs.

Mission Management

  • Seminars I Conferences

It is proposed to conduct series of workshop I conference I seminars in the project implementing states by arranging interactive discussions with the subject specialist/ scientists/extension officers I /line Dept officials I NGOs I SHGs I Farmers Groups and progressive farmers. The duration of the seminar I conference I workshop is 2 days . The approved budget for a district level programme is Rs. 2 lakh and for state level programme is Rs.3 lakh The expected number of participants per seminar is  100 nos for District level seminar and 150 Nos for State level seminar. It is proposed to conduct 14 district level seminars and 5 state level seminars during 2015-16 at a total financial assistance of Rs.43.00 lakhs.

  1. Workshop  on Food Safety & Supply Chain Management in Spices & Botanical Ingredients

Food Safety and Supply Chain Management are matters of global concern and spices, being a significant part of food, has to face these challenges frequently in the global market. This necessitates the Indian Spice Industry to establish a strong link throughout the supply chain to see that good practices are followed in line with the International Standards of food safety. This can give us an edge over the other competitors on the export front. In order to address these challenges, Spices Board in association with Joint Institute for Food Safety and Applied Nutrition (JIFSAN) and Confederation of Indian Industry (Gil­ FACE) has established a Collaborative Training Centre (CTC) for Food Safety and Supply Chain Management in Spices and Botanical ingredients , for capacity building through training programmes. The master trainers were selected from the first phase of the training programme held in Cochin during second week of September 2012 and they were sent for 2nd phase of the programme at JIFSAN Centre at  Maryland  and  National  Centre  for Natural Products Research (NCNPR) Mississippi USA, for training. Under the phase-Ill of the programme , these master trainers will train personnel in the various segments of the spices industry. After the 'train the trainers' programme , it is expected that they in turn will conduct field level training programmes with a view to build capacity on food safety and supply chain management aspects.

Collaboration of State Governments in this endeavour is very important as the production and extension of spices are dealt by the concerned state governments. CTC had series of meetings with the National/State Horticulture Mission officials of important spices producing states to sensitize them to the food safety issues in spices . Three meetings were organised with the State Government Officials at South , Central & Northern parts of India. The responses from all the three meetings were quite encouraging and CTC cell had full assurance and co-operation from the State Agricultural & Horticultural Departments in not only organising the Phase-Ill training programmes in major spice growing states of the country, but also to continue work on food safety through GAP cells.

In view of the above , it is proposed to conduct 3 State level workshops in different States during 2015-16. The duration of the workshop will be 2 days. The Senior officers of Agriculture/ Horticulture Dept, Scientists of ICAR/ SAUs , NGOs, Farmers' co-operatives , progressive farmers ,   Spice Manufacturers/  processors will be trained as Master Trainers in the workshop , who , in turn will train the farming community. The number of participants will be 100  per programme .

Joint efforts are needed to face and mitigate the  challenge  of  food  safety  and  quality issues posed to Indian Spice Industry and will go a long way to retain/strengthen the prime position of Indian Spices in the World Market.

The Cost for conducting a State level Workshop programme will be Rs.  3.00  lakhs including the training  material cost.     It is proposed to conduct  3   such workshops  during 2015-16 at a financial assistance of Rs. 9.00 lakhs.

  • National Seminar on Spice crops

Spices are grown in almost all the states and UTs in India. There is felt need to have convergence of scientists in various spices research stations of Central I State Institutes, Senior officials of State Agriculture & Horticulture Dept, Processors & exporters of spices I NGOs I NABARD I Farmers Associations, progressive farmers , etc. to discuss the current issues in pre-harvest and post harvest aspects of spice crops and to identify the potential areas in spices cultivation, to identify the gaps in spices cultivation & processing and to suggest measures to increase the production, improve the quality and promote the exports of spices . The programme will have 2 days duration. The approved budget for National level seminar is Rs. 5 lakh per event. It is proposed to conduct 2 National level seminars during 2015-16 at a total financial assistance of Rs.10 lakhs.

  1. Implementation  cost

It is proposed to allocate 5 % of the total annual expenditure ie Rs.25 lakhs as implementation cost in connection with the implementation of the project by Spices Board during 2015-16.

 

PHYSICAL TARGETS AND FINANCIAL OUTLAY PROPOSED FOR IMPLEMENTATION OF THE MIDH PROJECT DURING 2015-16 FOR POST HARVEST PROGRAMMES BY SPICES BOARD AS NLA

 

Sl. No

-

Components of the p

 

rogramme

 

Unit cost

(Rs            in

Lakhs)

 

Rate        of subsidy

 

Subsidy per unit

(Rs          in

Lakhs)

 

Physical Targets (Nos)

Total              financial assistance sought         from MIDH

(Rs.in 'Lakhs)

 

Area of implementation

 

Remarks

1

Horticulture  Mechanization

 

 

 

 

 

 

 

a)

Aluminium   Ladders  [for   reaping]   pepper, clove and nutmeg

0.09

40%&

50%

0.036

0.045

2200

99 .00

Karnataka,  Kerala, Tamil  Nadu, Goa, NE states

20 feet height and above

b)

Pepper Threshers

0.30

40% &

50%

0.12

0.15

500

75.00

Karnataka ,      Kerala      &     Tamil Nadu, NE states

300 kg per hour capacity

2

Primary Processing

 

 

 

 

 

 

 

a)

Driers  for  drying  cardamom   small,  large ,

pepper and clove

2.50

55%

1.375

60

82.50

Kerala, Karnataka , Tamil Nadu, Sikkim, WB, Arunachal Pradesh and Nagaland

250-300 kg capacity

b)

Turmeric Polishing machine

2.5

40%

1.00

65

65.00

Andhra         Pradesh , Telangana Karnataka , Maharastra, · Tamil Nadu,  etc.

1-2 Tonnes/ hour capacity

3

Innovative  Intervention

 

 

 

 

 

 

 

 

a)

 

HOPE sheets for drying

 

0.035

 

50%

 

0.0175

 

2857

 

50.00

Andhra     Pradesh, Telangana, Karnataka,       Kerala, Gujarat, Rajasthan,  Tamil Nadu, etc.

Silpauline 120 GSM (12X9 m)

4

HRD

 

 

 

 

 

 

 

a)

Farmer training

1000/- per farmer

100%

1000/- per farmer

4000

40 .00

Major Spice growing states

1 day training

b)

Technical officials training

300/- per official

100%

300/- per official

500

1.50

Major Spice growing states

1 day training

5

Mission Management

 

 

 

 

 

 

 

a)

Seminar I Conference District Level

State level

 

2.00

3.00

 

100%

100%

 

2.00

3.00

 

14 Nos

5 Nos

 

28.00

15.00

Major spice growing states

2 day programme

 

...

b)

State level Workshop on  Food safety and supply chain management in spices

3.00

100%

3.00

3 Nos

9.00

Major Spice growing states

2 day programme

c)

National Seminar

5.00

100%

5.00

2 Nos

10.00

 

2 day programme

d)

Implementation cost [5 %]

-

100%

-

-

25 .00

-- 

--

 

Total

 

 

 

 

500.00

 

 

 

 

 

 

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