Black pepper, curry leaves to spice up farmers' fortunes
Source: The Sangai Express

Imphal, March 25 2026: A one-day training programme on the "Advanced Production Technology of Spices with Special Reference to Black Pepper, Curry Leaf, Ginger, and Turmeric for Higher Production" was successfully conducted today at the College of Agriculture (CoA), Central Agricultural University (CAU), Imphal.

Sponsored by the CSS-MIDH, Directorate of Arecanut and Spices Development, Kerala, the event drew around 90 farmers from various districts of Manipur.

Speaking on the occasion, Dr Ps Mariam Anal, Assistant Professor and Principal Investigator (PI) for CSS-MIDH at CoA, CAU Imphal, highlighted the successful introduction and cultivation of black pepper and curry leaves in the region.

She expressed confidence that these crops could significantly boost local farmers' economic prospects.

"These spices, previously uncultivated in Manipur, can be successfully grown and intercropped with existing crops like ginger and turmeric.

This integrated farming approach offers a viable path to higher incomes", Dr Anal stated.

She noted that some farmers have already started cultivating these crops and are achieving promising yields.

Black pepper plants begin yielding after three years and can produce for up to 25 years, while curry leaves can be harvested multiple times annually.

Prof K Mamocha, Head, Department of Entomology, and Prof Edwin Luikham from the Department of Agronomy, emphasized the high market demand for spices.

They urged farmers to prioritize these high-value crops to improve their financial stability.

Participants received planting materials for black pepper, curry leaf, ginger, and turmeric.

Prof Ng Piloo, Head, Department of Horticulture, CoA; Dr Nabakumar Nongmaithem, Plant Pathologist; and Dr M Chanchan also attended the programme as resource persons.

The initiative aimed to optimize land use and ensure a steady supply of essential food ingredients for Manipur's population.

Comment