Technical Assistance to Strengthen Capacity of National Stakeholders in Spice Value Chain - TCP/IND/3801

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The project contributed, in close cooperation and coordination with the Spices Board of the MoCI, to improving the cleanliness and quality of selected Indian spices (cumin and fennel in the Mehsana and Jodhpur districts of Gujarat and Rajasthan respectively, coriander in the Guna district of Madhya Pradesh, and black pepper in Paderu, Andhra Pradesh) with the objective of enhancing market access and expanding their export. To this end, several technical solutions, such as the development of training and communication materials related to GAP and GHP based on international standards were implemented, benefiting partners and relevant stakeholders in the spice value chain. The project worked towards the creation of decent rural employment for small-scale farmers and the empowerment of women and other marginalized communities, supporting efforts to reduce poverty and hunger in selected geographic areas in India. Further details on the key activities carried out and results achieved are outlined below. Packages of GAP for the four selected spices (cumin, fennel, coriander and black pepper) were developed based on existing international standards and covering essential aspects such as soil management, pest control, irrigation, and post-harvest handling. All packages focus on sustainability, quality, and the overall enhancement of spice production. In addition, packages of GHP for the four selected spices were developed based on existing international standards. This encompasses a range of guidelines and protocols, ensuring highest standards of hygiene and quality throughout the spice production process and trade. The GHP packages serve as an invaluable tool for farmers and stakeholders, promoting the production of spices that meet stringent hygiene standards, and are well-suited for both domestic and international markets.

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