Large Cardamom: Nepal's Brief Scenario

INTRODUCTION:Large cardamom ,also known as Black cardamom or Brown Cardamom is is the dried fruit of of Amomum sabulatum , a perennial herbaceous plant of family Zingiberaceae and its quality characteristics are different from that of small cardamom(Sukmel in Nepali). Large Cardamom is abundantly grown in Nepal,thus it is also known as Nepal cardamom (Elaichi in Nepali).

HISTORY OF CARDAMOM IN NEPAL:

The State of Sikkim in India located between Nepal and Bhutan is its

original home. Large cardamom was introduced into Ilam (Nepal) in 1865, nearly 142 years ago by the Nepalese labourers who went to Sikkim for seasonal work. However, commercial cultivation started in Ilam much later in 1953. The establishment of Cardamom Development Centre at Fikkal in this district in 1975 paved the way for the development of this crop.


There are a number of varieties of large cardamom cultivated in Nepal and they are Ramsey, Golsey, Chibesey, Dambersey, Sawney and Kantidaar. Among these, Ramsey, Golsey and Chibesey are wide spread in cultivation.

PRODUCTION:

Propagation of large cardamom is done through seeds and suckers. For nursery raising, seeds from fully ripe capsules are collected from high yielding and well maintained plantations free from viral diseases. After de-husking, seeds are washed thoroughly in water to remove the mucilage completely. Then water is completely drained and seeds are mixed with wood ash, dried in shade and sown in primary nursery. When attain 3 to 4 leaf stage they are transferred to the secondary nursery. After growing for about 10 to 12 months, they are ready for planting in the main field. The land selected for planting is cleared of all weeds and undergrowth. For replanting, old large cardamom plants are removed and destroyed. Pits of size 45cm X 45 cm X 30 cm are formed against the contour at a spacing of 1.5 m X 1.5 m on either side. Weeds and undergrowth collected are heaped in the inter rows to improve soil fertility and also to prevent soil erosion. Each pit is filled with top soil and 2 kg compost or cow dung. Planting is done in the centre of the pit with the onset of rain in the month of June. The base of the plant is covered with fallen forest tree leaves to act as mulch.

HARVESTING:
The right time for harvesting is when the top most capsules are fully mature and seeds turn black. At this stage spikes are harvested by cutting with the help of a special knife. Harvested spikes are kept heaped overnight to allow other capsules to ripe and they are separated on the next day. The yield starts from 3rd years onward after planting. Fruit is ripped during August to November.

PROCESSING METHOD:
Capsules will have about 80% moisture at the time of harvest. Traditional Bhatti which is either square or rectangular in structure (roughly 225 cm x 245 cm) with about 170 cm height is used for drying capsules. It has a thatched roof to protect from rain. There is a fire place at the bottom. A bamboo mat (sometmes wire mesh) is fixed above the fireplace supported by horizontal bamboo or wooden pieces. The height of the bamboo mat should be sufficient enough not to get lighted when firewood is burnt. Freshly harvested capsules are spread on the bamboo mat and hot air along with smoke is passed through capsules when firewood is burnt. On drying the produce acquires a smoky smell and brown to dark brown colour. Frequently a part of the volatile oil is lost and a few capsules are sometimes charred. The produce becomes inferior in quality. Almost all farmers in Nepal use the traditional Bhatti method for drying capsules. Many farmers have this drying system in their farmstead but some set it up temporarily in the field.

Improved Bhatti curing is spreading slowly replacing the traditional Bhatti. In this method a structure with two levels is made and covered with a thatched roof. The upper level may not have walls. A long drum is made by welding two crude oil drums together. It is kept in the bottom chamber with one end opening outside the chamber to burn firewood. The other end is fitted to a metal pipe which carries hot air and smoke from the burning firewood. The metal pipe passes near the four walls inside the lower chamber making the air surrounding it hot. The hot air rises up and passes through capsules spread on the bamboo mat making them dry. The advantages of this method are that the original pink colour of capsules are retained, smoke does not come in contact with capsules and oil loss is reduced as direct heating is avoided. Though some farmers get a slightly better price for this smoke free large cardamom, many are disappointed as the market has not caught up with this better quality product. Improved Bhatti is being established by farmers of Taplejung district with the financial assistance of donor agencies. In Ilam and Sankuwasabha districts a prototype of this system has been set up for demonstration.

OBSTACLES AND SHORTCOMINGS:


Obstacles:

1. Incidence of multiple taxes


2. Lack of Plant Quarantine Office on Indian side


3. Difficulties to obtain food safety analytical report


4. Too many small traders for export


5. Siliguri buyers fluctuate prices to suit their convenience


6. Commercial banks in Nepal take high margins on LC transaction

Shortcomings:

1. Poor R & D and extension work


2. Traditional Bhatti curing


3. Non-availability of packing credit


4. No value addition


5. Lack of brand promotion


6. Over dependence on single export market


7. Inadequate export promotion efforts


8. Weak market information and market intelligence


9. Inexperience in proper export documentation


10. Poor warehousing facility


11. Insufficiently equipped analytical laboratory


12. Lack of organization of exporters

 
IMPORTANCE OF CARDAMOM IN NEPAL ECONOMICS


1. Major cash crop contributing directly in poverty alleviation


2. Second largest foreign currency earner contributing over NRs. 200 million


3. equivalent to US $ 2.8 million in the year 2004/2005


4. Cultivated in 34 of 75 districts occupying a total area of 13,000 hectares


5. Involvement of more than 25,000 small farmers in cultivation with with an average landholding of 1.3 hectare and an average per capita income of USD 215 per annum


6. Crop generates nearly NRs. 30,000 thousands cash income (2005 data)


7. Among the small holders nearly 60% are ethnic minorities


8. Production is labor intensive and therefore provides seasonal employment to landless, women and unemployed people


9. Wage for cardamom is RS 100 per day compared to Rs 50 for traditional crops


10. Grown in marginal lands and does not compete for other crops for land use


11. Being shade loving cardamom planted under trees and contributing to reforestation


12. Low levels of input requirements


13. Low investment and relatively high return