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Two-pronged strategy to promote spice-based cuisine

Our Bureau

Hyderabad , Jan. 28

IN its efforts to further spice up the Indian cuisine, which is gaining popularity as well as introduce Indian spices in newer markets, the Spices Board of India in collaboration with the Exporters Association is firming up special shows.

A tie up with the American Institute of Culinary, Washington, which trains chefs in the US has been forged by the Board with the intention of demonstrating spice-based Indian cuisine early this year, according to Mr C.J. Jose, Chairman of the Spices Board.

The two-pronged strategy is to promote spice-based Indian cuisine in a big way in important markets, thereby augmenting demand. In markets where spices are sparsely used, special demonstrations would be organised to exhibit culinary, dietary and medicinal properties, he told newspersons. Total exports of spices and spices products which was Rs 2,64,107 tonnes valued at Rs 2086.71 crore during 2002-03, constituted just 8 per cent of the total production.

A 12 per cent increase in exports growth has been set for the current fiscal, Mr Jose said.

Referring to the potential for organically-grown spices, Mr Jose and Mr R.K. Menon, Chairman, All India Spices Export Forum said a National Organic Spices Production Plan was approved by the Government and accreditation and certifying agencies have been created for the purpose. These agencies have global recognition.

About eight farmers groups have already got certified and two of them have started exporting spices. Though the market was small now, it was growing at 20-25 per cent, they said on the eve of the World Spice Congress beginning here on Thursday.

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Two-pronged strategy to promote spice-based cuisine



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