About Idukki Spices

Keralas history is closely linked with its commerce, which in turn was wholly dependent until recent times on its spice trade. Kerala was known for its spices and travellers around the world journeyed here to trade and to gain control over this rich land. It is believed that the spice trade dates back to three thousand years. Pepper still remains the king of Keralas spices, but the state also has a very rich produce in cardamom, cinnamon , nutmeg, mace, ginger and turmeric. As in the past , the state continues to be the spice capital of the world.

Over twelve varieties of spices, including ginger, garlic, cardamom, vanilla, pepper, cinnamon, coffee, tea, clove and nutmeg are cultivated in Idukki and the surrounding areas of this district.The district headquarters of Idukki district lies in the town of Pinavu. Idukki is a central district of Kerala. It shares its boundaries with Tamil Nadu in the East, Thrissur in the North, Ernakulam and Kottayam in the West and Pathanamthitta in the South. It is a very beautiful region and its main attractions are the wildlife sanctuaries and hill stations besides the vast range of condiments and spices grown in its valleys.

Close

Organic Farming

Organic farming, agricultural system that uses ecologically based pest controls and biological fertilizers derived largely from animal and plant wastes and nitrogen-fixing cover crops. Modern organic farming was developed as a response to the environmental harm caused by the use of chemical pesticides and synthetic fertilizers in conventional agriculture, and it has numerous ecological benefits.

Compared with conventional agriculture, organic farming uses fewer pesticides, reduces soil erosion, decreases nitrate leaching into groundwater and surface water, and recycles animal wastes back into the farm. These benefits are counterbalanced by higher food costs for consumers and generally lower yields. Indeed, yields of organic crops have been found to be about 25 percent lower overall than conventionally grown crops, although this can vary considerably depending upon the type of crop. The challenge for future organic agriculture will be to maintain its environmental benefits, increase yields, and reduce prices while meeting the challenges of climate change and an increasing world population.

History

The concepts of organic agriculture were developed in the early 1900s by Sir Albert Howard, F.H. King, Rudolf Steiner, and others who believed that the use of animal manures (often made into compost), cover crops, crop rotation, and biologically based pest controls resulted in a better farming system. Howard, having worked in India as an agricultural researcher, gained much inspiration from the traditional and sustainable farming practices he encountered there and advocated for their adoption in the West. Such practices were further promoted by various advocates—such as J.I. Rodale and his son Robert, in the 1940s and onward, who published Organic Gardening and Farming magazine and a number of texts on organic farming. The demand for organic food was stimulated in the 1960s by the publication of Silent Spring, by Rachel Carson, which documented the extent of environmental damage caused by insecticides.

Organic food sales increased steadily from the late 20th century. Greater environmental awareness, coupled with concerns over the health impacts of pesticide residues and consumption of genetically modified (GMO) crops, fostered the growth of the organic sector. In the United States retail sales increased from $20.39 billion in 2008 to $47.9 billion in 2019, while sales in Europe reached more than $52 billion (€45 billion) in 2019.

The price of organic food is generally higher than that of conventionally grown food. Depending on the product, the season, and the vagaries of supply and demand, the price of organic food can be anywhere from less than 10 percent below to more than 100 percent above that of conventionally grown produce.

Close

Sustainable Agriculture

The goal of sustainable agriculture is to meet society’s food and textile needs in the present without compromising the ability of future generations to meet their own needs.

Practitioners of sustainable agriculture seek to integrate three main objectives into their work: a healthy environment, economic profitability, and social and economic equity. Every person involved in the food system—growers, food processors, distributors, retailers, consumers, and waste managers—can play a role in ensuring a sustainable agricultural system.

There are many practices commonly used by people working in sustainable agriculture and sustainable food systems. Growers may use methods to promote soil health, minimize water use, and lower pollution levels on the farm. Consumers and retailers concerned with sustainability can look for “values-based” foods that are grown using methods promoting farmworker wellbeing, that are environmentally friendly, or that strengthen the local economy. And researchers in sustainable agriculture often cross disciplinary lines with their work: combining biology, economics, engineering, chemistry, community development, and many others. However, sustainable agriculture is more than a collection of practices. It is also process of negotiation: a push and pull between the sometimes competing interests of an individual farmer or of people in a community as they work to solve complex problems about how we grow our food and fiber.

Close