SKUAST-K conducts training on quality improvement in spices in Pulwama

Srinagar : Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir conducted a ‘Quality Improvement Training Program on Spices’ at Pulwama on Thursday.
According to a statement issued from Public Relations Office SKUAST-K here, the program was organised by SKUAST-K’s Krishi Vikas Kendra, Pulwama in collaboration with the Spice Board of India’s Regional Office, Srinagar.
The aim of the training was to acquaint participants with the multifaceted aspect of spice production from the basics of growing spices to the intricate scientific methods of processing and value addition to increase its demand in the international market. The focus was on equipping rural youth with the skill and knowledge necessary for spice cultivation, a venture that not only promises economic prosperity but also addresses the growing unemployment issue in the region. The event witnessed the participation of a huge gathering from adjacent areas of KVKs. Prof Afsah Nehvi, coordinator of the program and other experts delved deep into scientific spice cultivation. Director Extension, SKUAST-K, Prof Dil Mohammad Makhdoomi, who was also the chief guest, stressed upon the participating farmers to adopt scientific practices in quality production of saffron, Kala zeera, Shallots and Kashmiri chilli for making it more profit-oriented. Prof FA Nehvi, Marketing Consultant Spice Board gave a detailed presentation on “Saffron-A commercial spice of Kashmir”. Aushtosh Goutam, in charge Spice Board Regional Office Srinagar briefed the participants about the export promotion and development of Kashmiri spices. Head, KVK, Malangpora, Dr Javeed Ahmad Mugloo, highlighted the profitability of the sector and underscored the medicinal properties of spices and its soaring global demand.