Cardamom: Advances in Breeding, Production and Quality - Couverture souple

9781836995821: Cardamom: Advances in Breeding, Production and Quality

Couverture souple

ISBN 10 : 1836995822 ISBN 13 : 9781836995821

Editeur : CABI Publishing, 2026

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Cardamom (Elettaria cardamomum Maton), popularly known as the "Queen of Spices', belongs to the Zingiberaceae, or ginger family. It is a large-sized herbaceous perennial, and the dried fruits (seed pods) are marketed as one of the most expensive and valued spices. Cardamom is valued for its unique aroma and flavour which holds significant position in global culture and commerce. It is used in cuisines, perfumes and traditional medicines all over the world. This book provides a holistic introduction to cardamom, starting with its cultural, historical, and economic significance, and going on to detail its genetic wealth, cultivation practices, pest and disease management, chemistry, pharmacological properties, food safety, marketing and export. It includes aspects of cardamom genetic resources, varieties and cultivars of cardamom from all over the world especially in major growing tracts in Asia and Southeast Asian nations.

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� propos des auteurs

R. Sivaranjani is working as Scientist (Plant Biochemistry) in ICAR-Indian Institute of Spices Research. She got her B.Sc (Agriculture) degree from Tamil Nadu Agricultural University and obtained M.Sc (Biochemistry) degree from ICAR-Indian Institute of Spices Research, New Delhi. She earned her PhD in Biochemistry from Mangalore University. Her research interests include quality evaluation of spices, identification of novel metabolites from spices and evaluation its pharmacological properties. Her lab is NABL accredited for the quality analysis of different spices and she is now setting up a lab for honey testing from the funding obtained from National Bee Board, Ministry of Agriculture & Farmers Welfare, Government of India. She has around 22 research publications, 5 book chapters and more than 30 popular articles and other publications to her credit. She has guided several M.Sc students in the subject area of Biochemistry and Food Science and Technology.

H.J. Akshitha is a Senior Scientist (Spices, Plantation, Medicinal and Aromatic Plants) at the ICAR-Indian Institute of Spices Research, Regional Station, Appangala, Kodagu District. She holds a B.Sc. in Horticulture from the University of Agricultural Sciences, Bengaluru, and completed her M.Sc. in Plantation, Spices, Medicinal and Aromatic Crops (PSMAC) and Ph.D. in Horticulture from the University of Horticultural Sciences, Bagalkot. Dr Akshitha has been actively engaged in crop improvement research on cardamom, ginger, and turmeric. She has significantly contributed to the development of Eleven high-yielding, high-quality, and climate-resilient spice varieties, including moisture stress-tolerant cardamom varieties 'IISR Manushree' and 'IISR Kaveri'. Her work also includes the development of inter-varietal cardamom hybrids for resistance to biotic and abiotic stresses, identification of moisture stress-tolerant genotypes through artificial screening, and documentation of phenological growth stages in cardamom based on the BBCH scale. Additionally, she has improved drying techniques in black pepper to enhance visual quality and overall product standard. She has also standardized a low cost polytunnel technique to improve the sprouting and growth of black pepper rooted cuttings in tropical hilly zone. Dr. Akshitha has published over 28 research papers in reputed national and international journals, 13 book chapters, and more than 60 other scientific and extension publications. She has the copyright for Cardamom Transcriptome: A Comprehensive Resource for Functional Genomics to her credit.

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