Organic Farming of Spices: Concepts, Issues, and Strategies

Conventional farming is the most commonly followed practice, but it makes use of synthetic fertilizers for growing crops and pesticides for killing weeds. These synthetic additives are detrimental to soil productivity, pollute the water resources, and are harmful to human health. Organic farming is recognized as an innovative farming system that balances multiple sustainability goals and will be of increasing importance in global food and ecosystem security. Demand of organic food is large for growing population; hence there is a need to increase production in a feasible, eco-friendly, and sustainable manner, and safety to humans and animals are of utmost priority. A spice is an ingredient added to a dish in relatively small quantities, primarily for flavor, color, or smell, rather than for bulk or nutrition. Spices are widely used across the globe and have been part of the diet of human populations for thousands of years. India grows over 60 different varieties of spices because of varied agro-climatic conditions and soil types. India produces more than 100 Lakh MT of spices, of which about 15.78 Lakh MT (15%) is exported to more than 180 countries. Spices are one of the export-oriented crops, and their cultivation has deep roots in the culture and history of India. Perennial spices like black pepper, vanilla, small and large cardamoms, and annuals such as ginger and turmeric being shade tolerant are suited to intercropping in coconut, arecanut gardens, as well as in agroforestry systems. Spices belonging to Apiaceae family plants (cumin, coriander, fennel, and dill) are an exceptionally rich source of monounsaturated fatty acids (MUFAs) in the form of petroselinic acid, a good amount of polyunsaturated fatty acids (PUFAs; linoleic acid), and a small amount of saturated fatty acids. In the present chapter, an attempt has been made to highlight, basic concepts, global status of organic cultivation, appropriate varieties, cultural and management practices recommended to manage pest and diseases of spices, certification standards, enhancing productivity focusing on promotion of exports.