Marketing of Spices

AUTHOR: Vigneshwara Varmudy
PUBLISHER: Daya Publishing House
ISBN: 9798170352425
YEAR: 2001
PAGES: 184
SIZE: 14 X 22 X 1 cms.
BINDING: Hard
LANGUAGE: English

ABOUT THE BOOK: Spices of India are being attracted by the consumer's, both in the domestic as well as in the international market. Several kinds of spices are grown in India since time immemorial, it is because of this he country is known to the world as "The Home of Spices".
India is the largest producer as well as the consumer of the spices in the world. The demand for spices and its products are ever increasing both in the internal and external markets. India has a worldwide reputation as the only country which produces almost all kinds of spices and it is through these spices exports the country earns the much needed foreign exchange over a long period of time.
As the spices determine the health, wealth and policies of the nation, this book tries to analyse these aspects on the basis of the prevailing situation of this sector.
Despite the tremendous importance of spices, it is rather unfortunate that the sector has not achieved the required level development because of the problems in the pre and post-harvesting activities. In this regard this book tries to highlight these problems and brings out the measures for its future development.

ABOUT THE AUTHOR: Dr. VIGNESHWARA VARMUDY, working in the Department of Economics, Vivekananda, College, Puttur, Karnataka since 1988, has published Books and papers on Agricultural marketing and Rulral Development. He is a member of the Academic Council and Chair on Rural Banking in the University of Mangalore. The IBC Cambridge has recognized him as an Outstanding Scholar of the 20th Century.

CONTENTS:
Preface
List of Tables
1. Introduction
2. Pepper
3. Cardamom
4. Chillies
5. Ginger
6. Turmeric
7. Garlic
8. Coriander
9. Celery
10. Clove
11. Cumin
12. Fennel
13. Fenugreek
14. Nutmeg and mace
15. Saffron
16. Vanilla
17. Price Behaviour of Spices in India
18. Spices Exports : Present Status and Future Prospects
19. Organisations in Spices Development
20. Conclusion
21. Appendices
Bibliography
Index