LIMPEX GLOBAL PRIVATE LIMITED

Attapur, Hyderabad, Telangana

description :

• coriander is a spice produced from the round, tan-colored seeds of the coriander plant (coriandrum sativum), which is a member of the parsley family. the word coriander can be used to describe the entire plant: leaves, stems, seeds, and all. health benefits
• coriander has been used in traditional medicine for stomach ailments. it is sometimes included in teas that are designed to help relieve constipation. research is being done to see if it has any verified health benefits for conditions such as diabetes. fresh cilantro greens provide fiber and phytonutrients, while the seeds have a small amount of calcium, potassium, magnesium, and phosphorus.
• coriander is an annual herb in the family apiaceae. it is also known as chinese parsley or dhania, and in the united states the stems and leaves are usually called cilantro. all parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.

seed treatment:

• soak the seeds in water for 12 hours. treat the seeds with azospirillum @ 1.5 kg /ha for better crop establishment + trichoderma viride @ 50 kg/ha to control wilt disease.
• pre sowing seed hardening treatment with potassium dihydrogen phosphate @ 10 g/lit of water for 16 hours is to be done for rainfed crop.
• field preparation and sowing:
• prepare the main field to a fine tilth.
• add fym 10 t/ha before last ploughing.
• form beds and channels (for irrigated crop).
• show the split seeds at a spacing of 20 x 15 cm.
• spray pre-emergence herbicide fluchloralin 700 ml in 500 lit of water per ha .
• the seeds will germinate in about 8-15 days.

plant protection:
aphidaphids can be controlled by spraying methyl demeton 20 ec @ 2 ml/lit or dimethoate 30 ec @ 2 ml/lit.

diseases:
powdery mildew:seed treatment with pseudomonas fluorescens (pf 1) @ 10 g /kg and foliar spray of pf1 2 g/lit or spray wettable sulphur 1 kg/ha or dinocap 250 ml/ha at the time of initial appearance of the disease and 2nd spray at 10 days interval. neem seed kernel extracts 5 % spray thrice (1st spray immediately after the appearance of disease, 2nd and 3rd at 10 days interval).

varieties :

• co1
• co2
• co3
• cs287
• karan
• cimpos-33
• cs-2
• co(cr)4
• gau1
• ud1
• ud2
• ud20
• ud21

managementit is a tropical crop and can be grown throughout the year (except very hot season i.e. march-may) for leaf purpose, but for higher grain yield it has to be grown in specific season. a dry and cold weather free from frost especially during flowering and fruit setting stage favours good grain production. cloudy weather during flowering and fruiting stage favours pest and disease incidences. heavy rain affects the crop. as an irrigated crop, it can be cultivated on almost all types of soils provided sufficient organic matter is applied. black cotton soils with high retentivity of moisture is best under rainfed conditions.

irrigation/cultivationfirst irrigation is given 3 days after sowing and thereafter at 10 to 15 days interval depending upon the soil moisture available in the soil.

Description :

• Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, the fruit is about 5 mm (0.20 in) in diameter and dark red, and contains a single seed, like all drupes. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), or white pepper (ripe fruit seeds).
• Black pepper is native to present-day Kerala in South India, and is extensively cultivated there and elsewhere in tropical regions. Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's crop, as of 2013.
• Ground, dried and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine, which is a different kind of spicy from the capsaicin characteristic of chili peppers. It is ubiquitous in the modern world as a seasoning, and is often paired with salt and available on dining tables in shakers or mills.

Production of rooted cuttings
Traditional methodRunner shoots from high yielding and healthy vines are kept coiled on wooden pegs fixed at the base of the vine to prevent the shoots from coming in contact with soil and striking roots. The runner shoots are separated from the vine during February-March and after trimming the leaves, cuttings of 2-3 nodes each are planted either in nursery beds or in polythene bags filled with fertile soil. Adequate shade has to be provided and the polythene bags are to be irrigated frequently. The cuttings become ready for planting during May - June.

Rapid multiplication method

• An efficient propagation technique developed at Sri Lanka has been modified for adoption in India for quick and easy multiplication of black pepper vines. In this method, a trench of 45 cm depth, 30 cm width and convenient length is made. The trench is filled with rooting medium comprising of forest soil, sand and farm yard manure in 1:1:1 ratio. Split halves of bamboo with septa or split halves of PVC pipes of 1.25-1.50 meter length and 8-10 cm diameter provided with plastic septa at 30 cm intervals are fixed at 45∞ angle on a strong support. Rooted cuttings are planted in the trench at the rate of one cutting for each bamboo split. The lower portions of the bamboo splits are filled with rooting medium (preferably weathered coir dust-farm yard manure mixture in 1:1 ratio) and the growing vine is tied to the bamboo split in such a way so as to keep the nodes pressed to the rooting medium. The tying can be done with dried banana leaf sheath fibers or coir rope. The cuttings are irrigated regularly. As the cuttings grow, the bamboo splits are filled with rooting medium and each node is pressed down to the rooting medium and tied. For rapid growth, a nutrient solution of urea (1 kg), super phosphate (0.75 kg), muriate of potash (0.5 kg) and magnesium sulphate (0.25 kg) in 250 litres of water is to be applied @ 0.25 litre per vine at monthly intervals.
• When the vine reaches the top (3-4 months after planting of the cutting) the terminal bud is nipped off and the vine is crushed at about three nodes above the base, in order to activate the axillary buds. After about 10 days, the vine is cut at the crushed point and removed from the rooting medium and cut between each node. Each cutting with the bunch of roots intact is planted in polythene bags filled with fumigated potting mixture. Trichoderma @ one gram and VAM @ 100 cc/kg of soil can be added to the potting mixture. Care should be taken to keep the leaf axil above the soil. The polythenebags should be kept in a cool and humid place, or should be covered with thin polythene (200 gauge) sheet to retain humidity. The buds start developing in about 3 weeks and the polybags can then be removed and kept in shade.
• The advantages of this method of propagation are rapid multiplication (1:40), well developed root system, higher field establishment and vigorous growth as a result of better root system.

Trench method

• A simple, cheap and efficient technique for propagating black pepper from single nodes of runner shoots taken from field grown vines has been developed at the institute. A pit of 2.0 meter x 1.0 meter x 0.5 meter size is dug under a cool and shaded area. Single nodes of 8-10 cm length and with their leaf intact, taken from runner shoots of field grown vines are planted in polythene bags (25 cm x 15 cm, 200 gauge) filled at the lower half with a mixture of sand, soil, coir dust and cow dung in equal proportion. The single nodes are to be planted in the bags in such a way that their leaf axil is above the potting mixture. The polythene bags with the planted single nodes are arranged in the pit. After keeping the bags in the pit, the pit should be covered with a polythene sheet. This sheet may be secured in position by placing weights on the corners. The cuttings should be watered at least five times a day with a rose can and the pit should be covered with the polythene sheet immediately after watering. It is advisable to drench the cuttings two-three times with copper oxychloride (2g/litre).
• After two-three weeks of planting, the cuttings will start producing roots which are visible through the polythene bags. After the initiation of roots the frequency of watering may be reduced to three-four times a day. After about one month, new shoots start emerging from the leaf axil. At this stage it is advisable to keep the pit open for about one hour per day so that the cuttings would harden and will not dry when they are taken out of the pit. The cuttings can be taken out of the pit after two months of planting and kept in a shaded place and watered twice a day. These cuttings will be ready for field planting after about 2? months. By this method 80-85 per cent success can be obtained. Foliar application of nutrient solution will also enhance the growth of the cuttings.

Serpentine methodCheaper propagation technique for production of rooted cuttings of black pepper is serpentine layering. In a nursery shed with roofing sheet or shade net, rooted black pepper cuttings are planted in polythene bags holding about 500 g potting mixture, which will serve as mother plants. As the plant grows and produces few nodes small polythene bags (20 x 10 cm) filled with potting mixture may be kept under each node. The node may be kept gently pressed in to the mixture assuring contact with the potting mixture with the help of a flexible twig such as mid rib of a coconut leaflet to enable rooting at that junction. Roots start growing from the nodes and the cuttings keep on growing further. The process of keeping potting mixture filled polythene bags at every node to induce rooting at each node is repeated. In three months the first 10 to 12 nodes (from the mother plants) would have rooted profusely and will be ready for harvest. Each node with the polythene bag is cut just below the rooted node and the cut end is also buried into the mixture to induce more roots. Polythene bags filled with solarized potting mixture or soil, granite powder and farmyard manure in 2:1:1 proportion is recommended for producing disease free rooted cuttings. The rooted nodes will produce new sprouts in a week time and will be ready for field planting in two-three months time. Daily irrigation can be given with a rose can. On an average, 60 cuttings can be harvested per mother plant in a year by this method.

Varieties :

• Panniyur 1, 2, 3, 4, 5, 6 and 7
• Karimunda
• Sreekara
• Subhakara
• Panchami
• Pournami
• IISR Thevam
• IISR Malabar Excel
• IISR Girimunda
• IISR Sakthi
• PLD-2.

Management
PlantingSlopes facing West and South should be avoided.  Pits of 50 cm x 50 cm x 50 cm size are dug at a spacing of 2 to 3 m in either direction (Panniyur 1 - 3 x 3 m).  5 to 10 kg of FYM/Compost is mixed with top soil and the pits are filled.  Rooted cuttings are planted in June - July @ two per standard like Silver oak, Dadap and Jack.  In multitier cropping system, standards should be planted at a spacing of 7 – 8 m.

Irrigation/Cultivation
Propagation

• Black pepper vines develop three types of aerial shoots, namely
• Primary stem with long internodes, with adventitious roots which cling to the standards
• Runner shoots which originate from the base of the vine and have long internodes which strike roots at each node and
• Fruit bearing lateral branches. Cuttings are raised mainly from runner shoots, though terminal shoots can also be used.

Description :

• Fenugreek seed is a very hard seed that, when ground, adds a nutty flavor and hints of maple. Common in curries and flatbreads of India, and also a component of the Ethiopian spice mix Berbere, fenugreek can be toasted prior to use to enhance the nutty flavor and aroma of the seed.
• Oil: A rich well drained loamy soil is best suited for fenugreek cultivation.
• Climate: Cool and comparatively dry, frost free climate
• Seed rate: 12 kg/ha is required
• Seed treatment: Treated with Azospirillum 1.5 kg/ha + Trichoderma viride @ 50 g/ha for 12 kg of seeds
• Field preparation and sowing:
• Prepare the main field to a fine tilth.
• Add FYM 20 - 25 t/ha before last ploughing. Form beds and channels of 3.5 x 1.5 m.
• Seeds are sown at a spacing of 20 X 15 cm. Spray pre-emergence herbicide Fluchloralin 700 ml in 500 lit of water per ha.

Manuring:

• Basal- FYM 20 - 25 t/ha and N, P, K at 30:25:40 kg/ha.
• Top dressing- 20 kg of N at 30 days after sowing.

Varieties :

• Co1
• Pusa early bunching
• Lam selection 1
• Raajendra kranti etc.

Management
Plant protection :
Diseases
Root rot :Root rot can be controlled by soil application of Neem cake @ 150 g/ha and seed treatment with Trichoderma viride @ 4g/kg  of seed and drenching with Carbendazim 0.5 g/l or Copper oxychloride 2 g/litre.

Irrigation/Cultivation

• Irrigation: First irrigation is given immediately after sowing, second on the third day and subsequently at 7 - 10 days intervals.
• Aftercultivation: Plants are thinned at 20 - 25 days after sowing and the thinned seedlings are used as greens. One pinching at a height of about 4” will encourage branching.Weeding is done as and when necessary.

Description :

• Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard  or white/yellow mustard.
• Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard.

Varieties :

• Refined. Refined mustard oil is extracted by pressing mustard seeds.
• Grade I. Grade I Mustard Oil, more commonly known as Kachchi Ghani, is raw mustard oil in its purest form. .
• Grade II.

Management
PropagationSeed 6 - 7 kg/ha

Spacing45 x 30 cm in beds

ManureBasal: FYM 25 t N 25 kg, P 60 kg.  Top dressing: N 25 kg

Weeding2 - 3 weeding

Cropping and harvestDuration: 3 - 4 months.  Plants pulled after pods turn brown, dried in the sun and threshed.

Irrigation/Cultivation
CultivationMustard seeds generally take eight to ten days to germinate if placed under the proper conditions, which include a cold atmosphere and relatively moist soil. Mature mustard plants grow into shrubs.Mustard grows well in temperate regions. Major producers of mustard seeds include India, Pakistan, Canada, Nepal, Hungary, Great Britain and the United States. Brown and black mustard seeds return higher yields than their yellow counterparts.

Description : Fennel seeds are part of the famous Chinese five spice powder that includes star anise, Szechuan peppercorns, cinnamon, and cloves. This mixed spice has a wonderfully balanced yet intense flavor, with warming notes.

Soil and climate : Well drained loamy soil or black or sandy soil rich in organic matter is suitable for fennel cultivation.

Climate : It comes up well in fairly mild with frost free climate

Seed rate

• For direct sowing : 9 - 12 kg/ha.
• For transplanting : 3 - 4 kg/ha – Nursery area 100 sq.m.

Spacing5 - 6 weeks old seedlings are transplanted at 60 x 30 cm spacing.

Thinning In direct sown crop thin 4 – 5 weeks old seedlings to 25 – 30 cm spacing.

Varieties :

• CO 1,
• UF 32
• PF 35
• Gujarat Fennel 1

Management  :

• Field preparation
• Prepare the main field to a fine tilth.
• Add FYM 10 t/ha before last ploughing.
• Form beds and channels   
• Pre-emergence application of Pendimethalin @ 1 kg a.i./ha

IrrigationFirst irrigation should be given immediately after sowing, second on the third day and subsequent irrigations at 7 - 10 days intervals.

Description : It is popularly known as zeera or safaid zeera. Cumin constitutes a principal condiment crop owing to its strong aromatic odour and a spicy taste. It is regarded as one of the oldest spices known since Biblical times. It is used as flavouring compound in variety of culinary preparations. The short duration of growing and high net returns are added attributes behind the preference and popularity of the crops among the farmers.

ManagementIt can be successfully cultivated on well drained medium to heavy textured soil of average to high fertility. The crop thrives well on deep, friable, medium and well drained soil in mild climate. However, continuous cropping of cumin in the same field is not desirable because of the problem of soil borne diseases particularly wilt.

Irrigation/CultivationLight irrigation should be given immediately after sowing followed by another irrigation after 8-10 days. Germination will starts only after second irrigation. The first irrigation should not be heavy; otherwise it results in uneven distribution of plants. However if the day temperature is high with dry spell, a third irrigation may be given after 4-5 days to allow completion of germination. There after the crop should be irrigated at an interval of 20-30 days depending upon the weather condition and soil type.

Description : Sesame is a flowering plant in the genus Sesamum, also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods.

CultivationSesame varieties have adapted to many soil types. The high-yielding crops thrive best on well-drained, fertile soils of medium texture and neutral pH. However, these have low tolerance for soils with high salt and water-logged conditions. Commercial sesame crops require 90 to 120 frost free days. Warm conditions above 23 °C (73 °F) favor growth and yields. While sesame crops can grow in poor soils, the best yields come from properly fertilized farm.