Guwahati: Northeast is popular for its flavourful spices used in the region's rich culinary traditions. Some of these spices have even made their mark globally. From Assam's fiery ghost pepper, one of the hottest chillies worldwide called Bhut Jolokia, to the fragrant Lakadong turmeric of Meghalaya, the Northeastern region offers a goldmine of flavours.
Spices Board of India Deputy Director Dwijendra Mohan Barman spoke extensively about spices and their trends during an exclusive interview with Business North East (BNE).
Check out the excerpts from the interview:
BNE: What are the emerging trends in the world of spices today?
Dwijendra Mohan Barman: India is the world's largest producer, consumer, and exporter of spices. It aims to reach an export target of USD 10 billion by 2030. During 2023-2024, India exported spices worth USD 4.46 billion, amounting to 15,39,692 metric tonnes. The global demand for spices has increased by 10 per cent, cementing India's prominence in the market. Spices are a key component in food and medicine, and the Northeast has many indigenous spice varieties of superior quality. The Spices Board has introduced the 'SPICED scheme' to promote sustainability through progressive, innovative, and collaborative efforts for export development. This initiative assists farmers and exporters in achieving their goals.
BNE: Is there a specific spice that has been recently exported, or are there plans to introduce new spices to the global market?
Dwijendra Mohan Barman: Unique spices like large cardamom, exclusive to the Northeastern region, are in focus. Other significant products include turmeric, ginger, ghost chilli, and Naga chillies. For instance, Lakadong turmeric, with a curcumin content of nearly 9%, is unparalleled worldwide. Karbi Anglong ginger is another noteworthy product. Wild crops, like Assam's round pepper, are also being exported, and Germany is a key market for this. Moreover, spices like long pepper, cassia, and bay leaves are in demand outside India. Bangladesh is a major importer of ginger, cumin seeds, and other spices from India, though cumin is sourced from North India and transported via Tripura, Meghalaya, or Dhubri.
Fragrant Lakadong turmeric of Meghalaya
BNE: How has spice production evolved this year compared to previous years?
Dwijendra Mohan Barman: The Spices Board is prioritizing area expansion and quality improvement, especially for cardamom (both small and large). Large cardamom thrives in the Northeast, while South India cultivates small cardamom. The promotion of GI-tagged spices, currently numbering 26 across India, enables farmers to earn better prices while showcasing unique varieties globally. Northeast farmers now have better access to commercial platforms like the Spices Board and APEDA. Marketing and communication have significantly improved, with farmers in Arunachal Pradesh seeing higher profits from large cardamom cultivation. Although pest and disease challenges exist, government support and quality training programs are helping mitigate these issues.
BNE: How are farmers involved in the GI tagging process for spices?
Dwijendra Mohan Barman: GI tagging is overseen by an authority in Chennai, with support from state governments, the Spices Board, and NERAMAC. Farmers need to identify unique chemical characteristics in their spices, distinguishing them from similar varieties grown elsewhere. Applications are now online, and government organizations assist farmers who face challenges in applying. Once approved, the GI tag ensures that products maintain their intrinsic quality. For example, Karbi Anglong ginger exporters can use the GI label on their products post-authorization, safeguarding the region's unique spice varieties and boosting market confidence.
BNE: What challenges do you face exporting spices?
Dwijendra Mohan Barman: Exporters in the Northeast face issues like limited connectivity and high transportation costs. However, Assam, Meghalaya, and Tripura exporters benefit from good relations with Bangladesh. The government offers a 75% subsidy to address transportation challenges, though exporters must apply online. By establishing primary processing centers and facilitating buyer-seller meetings, we are also supporting exporters. These platforms enable exporters to exchange samples, discuss quality, and form meaningful connections with international importers.
BNE: How do farmers respond when approached about exports? What steps are taken to raise awareness?
Dwijendra Mohan Barman: We conduct programs such as trader training and facilitate discussions between exporters and Farmer Producer Companies (FPCs). Many farmers in the Northeast are marginal, so FPCs play a crucial role in meeting export demands. For example, when a local exporter in Guwahati needs high quantities, we connect them with producers. We do not interfere with pricing, leaving it to the farmers and exporters to decide based on quality and quantity.
BNE: What innovations and technologies are employed to enhance spice quality?
Dwijendra Mohan Barman: Quality is paramount in spice production. For instance, farmers in Meghalaya can measure curcumin levels to convince exporters. However, traditional methods sometimes give subpar products, like dark and dirty ginger. Modern technologies, including automatic washing machines, slicers, and dryers, have significantly improved quality. Assam now manufactures equipment for cleaning and drying spices, with support from the Central Agricultural Ministry to establish a common facility center (CFC) in Guwahati for value-added spice production.
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BNE: How can startups and entrepreneurs benefit from the Spices Board?
Dwijendra Mohan Barman: The Spices Board conducts capacity-building and entrepreneurship development programs to encourage educated youth to enter the spice industry. Plans are underway to establish an incubation centre at Mizoram University, a revolutionary initiative in the Northeast.
BNE: Which northeastern state is leading in spice production and export?
Dwijendra Mohan Barman: Meghalaya stands out due to its favourable climate and high production of spices like large cardamom, cassia, cinnamon, bay leaves, black pepper, and Lakadong turmeric. Other states, like Mizoram and Arunachal Pradesh, are also gaining traction in spice cultivation. Nagaland is another key producer of large cardamom. Assam has immense potential, particularly in the Karbi Anglong district, which could be declared a Spice Hill.
BNE: So, what are the plans for the future?
Dwijendra Mohan Barman: As I said, the SPICED scheme aims to expand the cultivation of large cardamom and GI crops while improving post-harvest management. The Board provides subsidies, licenses, and training programs to support farmers, traders, and exporters. Our focus includes addressing the challenges of northeastern exporters, promoting organic spice production, and fostering a robust trade and export ecosystem.
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