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Submitted by : Richa Singh Prarthana Jovita Nupur
The global spice and culinary herb industry comprises of many plants having diverse end uses including culinary, medicinal etc. The industry also consists of spice derivatives like essential oils, oleoresin, spice oils etc. About 85% of spices and culinary herbs are traded in dried form which are cleaned and used in a crude form without any further processing.
The world production and processing centres of spices and culinary herbs remain concentrated in Europe and in a number of Asian countries. Canada is fast emerging as one of the leading players in the international spice and herb industry. For example, India is popularly known for being a source of cloves, Indonesia has supplied the global market with cinnamon and nutmeg and China has been the leading provider of ginger.
.INDUSTRY TRENDS There has been a substantial increase in use of fresh herbs and spices owing to an increased demand in the hotel industry. Use of spice derivatives like essential oils are being widely used internationally in food and beverage industries for flavoring and fragrances. Change of consumers towards leading a healthy lifestyle has increased the use of herbs / natural spices for natural flavoring.
± A sharp growth in the processed food consumption. . ± Introduction of flavored coffee.INDUSTRY TRENDS The global demand of spices has increased due to: ± Increase in demand and consumption of ethnic food. ± Increase in the demand for natural fragrances for various health therapies. tea and aerated drinks in the beverage industry.
These places are suited for a particular spice or herb due to their climatic conditions and other factors including low wage rates. its derivatives and culinary herbs are concentrated in the moderate and semi-tropical regions of the world.PRODUCTION CENTRES The spice production areas or centres. . sound infrastructure etc.
GLOBAL PRODUCTION AREAS Europe Israel India Egypt Bulgaria Germany Hungary .
It is one of the largest spice producing and consuming country. climatic conditions. advanced production processes and availability of cheap labour makes it advantageous for the producers to ensure large scale production of quality spices and herbs.INDIAN SPICES INDUSTRY India has traditionally been known for its spice and culinary herb production. Its strategic location. .
TYPES OF SPICES Ajowan Aniseed Bay Leaf Black Pepper Cambodge Capsicum Caraway Seed Cardamon Cassia Celery Chillies Cinnamon Clove Coriande Cumin Garlic Ginger Fenugreek Lemongrass Mango Powder Marjoram Mustard Nutmeg & Mace Paprika Saffron Turmeric Vanilla White Pepper Dill Seed Fennel .
CULINARY HERBS Basil Borage Catnip Chives Curry Leaf Lavender Mint Oregano Parsley Peppermint Rosemary Sage Tarragon Thyme Zucchini Flowers .
SPICE DERIVATIVES Indian spices Oil Spice Oleoresins Essential Oils .
46745 10999 4300 1353796 795028 892213 416663 283000 114277 95833 1009116 169 1002 11362 37 193873 11522 16299 9 5329 17277 5278851 5.09 Pepper Cardamom(Small) Cardamom(Large) Chilli Ginger Turmeric Corriander Cumin Fennel Fennugreek Garlic Vanilla Clove Nutmeg Cinnamon Tamarind Dill seed Ajwan Saffron Celery Tejpat GRAND TOTAL GRAND TOTAL IN MLN TONNES Area 181074 71170 27034 801070 138479 194358 507935 527132 74149 103097 194274 4477 2172 16400 186 54222 8620 20776 3000 4117 6646 2940388 Prodn.2008 .28 .
SPICE BOARD OF INDIA The Spices Board India (Ministry of Commerce. The Board is a link between the Indian exporters and the importers abroad. regulatory and promotional agency for Indian Spices. . Government of India) is the apex body for the export promotion of Indian Spices The Board plays a far reaching and influential role as a developmental.
It acts as a data bank and communication channel for importers and exporters and promotes Indian Spices abroad. research and development programmes. education and training of farmers. processors. The Board has close association with international agencies . Its broad-based activities include formulation & implementation of quality improvement systems. packers and exporters on post harvest handling and registration and licensing of traders and exporters.
40) in 2008-09.1% in value and 9% in volume.5560.EXPORT TRENDS Spices exports have registered substantial growth rate of 13.5300.50 crores (MLN US $ 1173. India commands a formidable position in the World Spice Trade with 48% share in Volume and 44% in Value. registering an increase of 7% in volume and 5% in rupee value.750 tonnes valued Rs. . In 2009-10 the export of spices from India has been 502.25 crores (MLN US $ 1168.520 tonnes valued Rs.75 million) as against 470.
INDIA¶S SHARE IN WORLD TRADE OF SPICES QUANTITY VALUE .
TREND IN INDIA¶S SPICES EXPORT AL E Q ANTIT .
Cloves. Coriander. Tamarind. Spice oils and Oleoresins. Cambodge. Oils & Oleoresins. Chilly. Vanilla. Celery. Garlic. is home to all major items of export like Pepper. Pepper. Fennel. Cardamom. Fenugreek. Nutmeg and mace. . which is the Spices Garden of India. Curry powder. Ginger. Nutmeg & Mace. Vanilla. Saffron. Cinnamon. Ginger. Turmeric. Asafoetida. Turmeric.EXPORT DESTINATIONS India can boast as the monopoly supplier of spices. Cummin. spice oils and oleoresins the world over. Cardamom. Kerala. Mint products and Curry Powder are the major Spice items exported from the country. Cassia.
The major destination of spice exports is USA European Union Malaysia China Singapore Sri Lanka Japan Middle East. .
.FTP PROVISIONS Certificate of Registration as Exporter of Spices (CRES) issued by Spices Board shall be treated as Registration-CumMembership Certificate (RCMC) for the purposes under this Policy.
SCHEMES Special purpose fund for replanting and rejuvenation of cardamom plantations Export oriented production and post harvest improvement of spices Export development & promotion of spices uality improvement and strengthening of quality evaluation laboratory Human resource development & capital works .
Trivandrum Replantation and rejuvenation of pepper in Wynad district in Kerala and NE . Setting up of Plantation research unit in Centre for Development Studies (CDS).
Board has taken steps to establish Spices Parks at the seven locations to provide scientific infrastructure facilities. packing.SPICES PARK To empower the growers of spices and ensure better price realization. The exporters can also set up their unit in the Parks for processing spices under the terms and conditions of the Board. . etc for value addition which would lead to better price realization of their produce. warehousing. The projects on Spices Park are primarily intended to benefit the growing community through quality improvement. grading.
The centers where Spices Parks proposed are: a) Chhindwara [ Madhya Pradesh] b) Guntur [Andhra Pradesh] c) Sivaganga [ Tamil Nadu] d) Idukki [Kerala] e) Mehsana [Gujarat] f) Jhalawar [Rajastan] g) Bydagi [Karnataka] .
The training programmes are conducted by the Board jointly with Export Inspection Agency. traders and exporters on the production of quality spices.QUALITY STANDARDS The Spices Board has evolved two major concepts for quality improvement. the Board organizes a series of quality up gradation programmes. To educate the farmers. Directorate of Marketing & Inspection. Spices Board also sponsors Indian technical personnel for training abroad to improve understanding of regulations. Agricultural Universities and Department of Horticulture/ Agriculture in spice growing states. the other The Spice House Certificate To improve the quality of spices at the farmers. traders and exporters level. Board conducts a series of training programmes at various levels. testing methods etc . One is the introduction of the Indian Spices Logo.
Chillies products and Turmeric powder exported from India.K. ISO 14001:2004 Environmental Management System in 1999 and Accreditation under the National Accreditation Board for Testing & Calibration Laboratories (NABL) (under the ISO/IEC: 17025) in 2004. It provides analytical services to the Indian spice industry. for the ISO 9001:2000 Quality Management System in 1997. The laboratory is certified by British Standards Institution.QUALITY EVALUATION LABORATORY The Quality Evaluation Laboratory of Spices Board was established in 1989. monitors the quality of spices produced and processed in the country and analyse all the samples collected by the Board under the Compulsory inspection on Chillies. . U.
INDIAN SPICES LOGO The Indian Spices Logo is a major effort to overcome this impasse. The international consumer is by and large aware of the intrinsic qualities and acquired superiority of Indian spices.a fresh green leaf inside an elliptical ring (denoting freshness. The Board awards the logo selectively to exporters who have certified processing and quality control capability and maintain a high level of hygiene and sanitation at all stages. . growth and excellence) is prominently displayed on all packs cleared and approved by the Spices Board India. The logo . so that you can easily spot the pack that spells Indianness and quality.
SPICE HOUSE CERTIFICATE The certificate is issued to those processors/exporters who have a genuine commitment to quality. grading. and whose long-term objective is sustained export growth. processing. These facilities cover all critical areas . The processors are also expected to maintain a high degree of sanitation in the plant. The Spice House Certificate seeks to identify and recognise processors who have made investments in in-house processing facilities and infrastructure. A foolproof system of quality assurance should be employed at all stages of processing .cleaning. while the workers must observe absolute cleanliness and personnel hygiene.from raw material selection to final shipping. and have the necessary competence to ensure consistent quality and reliability. . packaging and warehousing.
MANDATORY QUALITY CHECK Export of chilli/chilli products or other food products containing chilli products in whatsoever form is subjected to mandatory sampling and quality test for Aflatoxin and Sudan I.II. New Zealand and Japan. Also applicable are exports of turmeric powder to destinations in EU.III & IV Shipment is permitted only at Customs only on the basis of cleared analytical report from the Spices Board. USA. North America. Australia. .
LTD VALLABHDAS KANJI LIMITED WAYANAD SOCIAL SERVICE SOCIETY JEEVAGRAM 5 P644 PHALADA AGRO RESEARCH FOUNDATIONS PVT LTD .Top Exporters(2008-09) : ALL-SPICE Rank Exporter Code A558 V059 W076 J529 Exporter Name 1 2 3 4 A. MCCORMICK INGREDIENTS PVT.V.T.
market regulations Weak policy and regulatory framework for food safety .Problem & Challenges faced by exporters Infrastructure gaps Producing international quality at competitive price SPS measures Restrictive govt.
Problem & Challenges faced by exporters Inadequate enforcement of existing standards Predominance of small firms Weak risk assessment methodologies High cost of compliance Information gap .
2010. Govt.References ASSOCHAM. 2010. 5 steps to boost Indian agriculture (updated on: May 03. SPICE BOARD OF INDIA. 2009): http://www.php [Accessed on 14th Dec.assocham. 2010) http://www.com/php/article. 2010] Rediff. 2010] Spice board of India.rediff. 2010.htm [Accessed on 17th Dec.indianspices. 2010] .com/money/2004/may/03spec.org/events/showevent.php?id=362 [Accessed on 17th Dec. 2004): http://www. of India (updated on Nov. Ministry of Commerce. Food and Agri-Exporters Conclave (updated 09 September.
Top Exporters (updated on Nov.php [Accessed on 14th Dec.in/directory/tis/TraderSearch.indianspices.References Spice board of India. 2010) http://www. 2010.htm [Accessed on 13th Dec.spicesboard. Trade search (updated on Nov.in/directory/tis/TopExpHome. SPICE BOARD OF INDIA. 2010) http://www. of India (updated on Nov.php [Accessed on 13th Dec. 2010] Spice board of India. 2010] Spice board of India. Ministry of Commerce.com/html/s0420sts. 2010. 2010. 2010] . Govt.spicesboard. 2010) http://www.
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