JOURNAL OF INTERNATIONAL ACADEMIC RESEARCH FOR MULTIDISCIPLINARY Impact Factor 1.393, ISSN: , Volume 2, Issue 8, September 2014

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1 STRATEGIES TO ENHANCE GARLIC PRODUCTION IN TAMIL NADU A CASE STUDY DR.C. SEKHAR* DR.M. PRAHADEESWARAN** R. NAGARAJ*** *Professor in Agricultural Economics, Dept. of Social Sciences, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam, Tamil Nadu, India **Assistant Professor in Agricultural Economics, Dept. of Social Sciences, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam, Tamil Nadu, India ***Project Student, Dept. of Social Sciences, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam, Tamil Nadu, India ABSTRACT Spices are the Pearls of developing nations and are in great demand worldwide. Garlic is one of the important commercial spice which is used in the diet of human being every day and it also serves as antibiotic, anticholesterol, stimulant, thermogenic and in cardiopathy. Such an important spice area is almost dwindling. Though the production and productivity of Garlic is increasing, it is insufficient to cater the domestic and export markets and hence concerted efforts need to be taken to enhance the area, production and productivity of Garlic. This paper has made such effort besides providing the cost of production of garlic per unit area and the constraints associated with garlic production. KEYWORDS: Area, Production and Productivity, Spices, Garlic, Cost of Production, Constraints INTRODUCTION TO SPICES Spices are the Pearls of Developing Countries. Spices are in great demand in the industrialized nations. Since India is blessed with varied agro-climatic zones, India could produce variety of spices and exports the same to 120 countries. At Present, the production of spices is around 3.20 million tonnes of different spices valued at approximately 4 billion US$ and holds a prominent position in World Spice Production. A spice is a dried seed, fruit, root, bark or vegetative substance primarily used for flavoring, coloring or preserving the food. Spices are distinguished from herbs which are parts of leafy green plants also used for flavoring. Many spices have antimicrobial properties. A spice may have an extra use usually medicinal, religious, ritual, cosmetics or perfume production or as a vegetable (Sajith Mohan et.al. 2013). In Turmeric, the roots are consumed or the Rhizomes are consumed. But in Garlic, it is used as vegetable and serves as antibiotic. However, the details of uses of different spices particularly the medicinal uses are delineated in Table

2 Table 1.1: Medicinal Properties of Indian Spices Sl. Name of the Medicinal Properties of Spices No Spice 01 Allspice Stimulant, Digestive, Carminative, Anodyne against Rheumatism and Neuralgia 02 Aniseed Mild Expectorant, Stimulating, Carminative, Diuretic, Diaphoretic, in Asthma Powders, in Veterinary Medicine 03 Bay Leaves Stimulant in Sprains, Narcotic and in Veterinary Medicine (Laurel) 04 Bishop s Weed Digestive, Antispasmodic, Stimulant, Carminative, Expectorant (Ajowan) 05 Capsicum Digestive, Thermogenic, Carminative, Stimulant, Cardiotonic, Antipyretic, Serdorific, Rubefacient and Sialogogue 06 Cardamom (Small) Stimulant, Tonic, Diuretic, Carminative, Digestive, Expectorant, Cardiotonic and used in several Pharmaceutical preparations 07 Cardamom Hypnotic, Appetizer, Astringent to bowels, Tonic to Heart and Liver (Large) 08 Cinnamon Astringent, Diuretic, Carminative, Aphrodisiac, Deodorant, Expectorant, Febrifuge, Stomachic 09 Clove Refrigerant, Ophthalmic, Digestive, Carminative, Stomachic, Stimulant, Antispasmodic, Antibacterial, Expectorant, Rubefacient, Aphrodisiac, Appetizer, Emollient 10 Coriander Carminative, Diuretic, Tonic, Stimulant, Stomachic, Refrigerant, Aphrodisiac, Analgesic, Anti-inflammatory 11 Cumin Digestive, Carminative, Astringent, Anti-Inflammatory, Constipating, Diuretic, Repulsive, Galactogogue, Uterine and Nerve Stimulant 12 Curry Leaf Astringent, Anthelmintic, Febrifuge, Stomachic, Appetizing, Carminative, Constipating, Anti-Inflammatory, Antiseptic, used in Skin Diseases, used in Diarrhea, Ulcers 13 Garlic Anti-cholesterol, Antifungal, Tonic, Rubefacient, Stimulant, Thermogenic, Aphrodisiac, used in Cough, Asthma, Cardiopathy 14 Ginger Digestive, Carminative, Emollient, Appetizer, Stomachic, Rubefacient, Anodyne, Expectorant, Anthelmintic, Stimulant 15 Mint Stimulant, Stomachic, Carminative, Antiseptic, Digestive, Antispasmodic, Contraceptive, used in Vomiting, Skin Diseases, Amenorrhea, Dental Caries 16 Mustard Thermogenic, Anodyne, Anti-Inflammatory, Carminative, Digestive, Anthelmintic, Sudorphic, Tonic, Emetic, used in Vomiting, Abdominal Colic, Dyspepsia, Flatulence, Skin Diseases 17 Pepper Anthelmintic, Carminative, Alterant, Antiperiodic, Diuretic, Digestive, Emmenogogue, Rubefacient, Stimulant, Stomachic, used in Fever, Asthma, Cough, Dyspepsia, Flatulence, Arthritis 18 Tamarind Refrigerant, Digestive, Carminative, Laxative, Antiscerbutic, Febrifuge, Ophthalmic, useful in Gastropathy, Datura Poisoning, Alcoholic Intoxication, Scabies, Constipation 19 Turmeric Thermogenic, Emollient, Anodyne, Anti-Inflammatory, Vulnerary, Depurative, Antiseptic, Appetizer, Carminative, Expectorant, Stomachic, Anthelmintic, Stimulant, Ophthalmic, Tonic, used in Skin Diseases, Dyspepsia, Asthma, Cough, Bronchitis, Inflammations, Ulcers, Worms, Skin Discolouration 20 Vanilla Aphrodisiac Table 1.1 revealed that the garlic has some important medicinal properties which are summarized as follows. 113

3 Anti-cholesterol: The regular consumption of garlic will lower the blood pressure by reducing the cholesterol level. Antibiotic in Nature: Act as Antibiotic and also serve as tonic to the human being Stimulant: It helps Nerve building Thermogenic: Regulator of Body temperature Aphrodisiac: Garlic enhances the production of sperms and enhance the percentage of survival Cough Medicine: it acts as a good medicine for Cough in human being Cardiopathy: Garlic is capable of controlling cardiac diseases. Regular intake of garlic will eliminate the blocs in the blood vessel Asthma Controller: Controls Asthma disease in human being and hence regular intake of garlic should be practiced in the diet for their well being An Introduction to Garlic Garlic is one of the important commercial spice or a condiment crop, second among the Allium species grown throughout India, in almost every home, kitchen garden for seasoning and flavouring the food as it has got manifold uses including many medicinal properties. It is also important foreign exchange earner apart from meeting the domestic requirement of the country Chemical Composition of Garlic Garlic is consumed almost all walks of life who takes onion in every meal. It has higher nutritive value other than Allium species.it is rich in proteins, phosphorus, potash, calcium, magnesium and carbohydrates. Ascorbic acid is very high in green garlic. Nutritive composition of fresh peeled garlic clove and dehydrated garlic powder is given in Table 1.2.The uninjured bulb contains a colourless, odourless water soluble amino acid allin. On crushing garlic bulb the enzyme allinase breaks down and allin to produce allicin of which the principle ingredient is the odoriferous diallyl disulfide. Garlic contains about 0.1 per cent volatile oil. The chief constituent of the oil are diallyl disulfide (60 per cent),diallyl trisulfide (20 per cent), allyl propyl disulfide (6 per cent), small quantity of diethyl disulfide and probably diallyl polysulfide. Diallyl disulfide is said to possess the true garlic odour. 114

4 Table 1.2: The Uses of Garlic and its Chemical Composition Sl. No Particulars Unit Fresh peeled Garlic Cloves Dehydrated Garlic Powder 01 Moisture Per Cent Protein Per Cent Fat Per Cent Mineral Matter Per Cent Fiber Per Cent Carbohydrate Per Cent Calcium Per Cent Phosphorus Per Cent Potassium Per Cent Iron Per Cent Niacin Per Cent Sodium Per Cent Vitamin-A IU Nicotinic Acid Mg/100g Vitamin C Mgl100g Vitamin B Mg/100g Vitamin B2 Mg/100g The yield of bulbs varies between 100 to 200 q/ha depending upon the variety and the regions where they are grown. Longer the day length given to the variety, higher is the yield. Agri found Parvathi which is grown only in northern hills is the highest yielder. The knowledge about cost of production is very necessary as garlic growing is considered now as business in view of follow up of improved agro-techniques, the cost of cultivation of garlic has increased considerably. Farmers therefore, will have to take due care in harvesting maximum with optimum level of inputs including labour. In this situation, documenting the cost of production of garlic becomes very important to assess the profitability to the farmer. In India, several horticultural developmental initiatives are being taken up through the National Horticultural Mission through the state department of horticulture and plantation crops. Different states in India are showing different levels of productivity in respect of Spices and Plantation Crops especially in Garlic. This has created a gloomy picture. Though NHM has initiated its efforts to develop the horticulture sector through the area expansion programs, existing level of production and productivity of spices particularly the Garlic is yet to be documented clearly at National and Regional level and the data found to be dismal in this regard. A sound data and its analysis on area, production and productivity, cost of production and export of garlic will be a very good tool for the planners and policy makers in 115

5 horticulture to take up planned investment in a phased manner for sustainable development of horticulture and hence this study is aimed at with the following specific objectives Objectives of the Study To assess the area, production and productivity of garlic in Tamil Nadu and India To assess the area, production and productivity of garlic in the sample farms To document the constraints associated with garlic production and to suggest appropriate strategies for the same. 2. Design of the Study The objective of this paper is to document the area, production, productivity of Garlic in India and to document the supporting infrastructure available in the State of Tamil Nadu. To document the same, the data were collected from the secondary sources of both Central and State Government reports. The reports taken into account for collecting the details on area, production, productivity of Garlic are furnished as follows. Agricultural Statistics at a Glance 2012 of Directorate of Economics and Statistics, Ministry of Agriculture, Government of India, New Delhi Food and Agriculture Organization Web Site Indian Horticulture Data Base 2011 of National Horticulture Board, Government of India, New Delhi Hort-Stat 2008 of Government of Tamil Nadu, Chennai The data gathered for different periods with respect to the area production and productivity of garlic, and states involved in garlic export and import were gathered from the above reports and the data were analyzed using Descriptive Statistics like Mean and the current change in the data in respect of area, production and productivity of Garlic over the base period was also documented to assess the technological and extension impact due to the Government Intervention through its planned programs in horticulture. The results of this analysis will be better utilized by the policy makers and the planners in horticulture and agriculture for further development of these sectors. The productivity of Garlic in the State was found to be marginally low when compared to the National Average Productivity and hence a comparison made with the intensely managed Garlic farms of Kodaikanal taluk of Dindigul district and their experiences were also 116

6 incorporated in this study as a case study approach as an illustration for easy implementation by other plantation owners Primary Data The farmers who are cultivating garlic in the Kodaikanal Taluk formed the base for the study. In the first stage, the Kodaikanal Taluk was selected as it has higher area under Garlic cultivated by the farmers. The intention of conducting the survey among the garlic farmers have been conveyed to the Professor and Head, Horticultural Research Station, Kodaikanal for the project work on garlic production and marketing. The Professor and Head, has arranged the contact with the farmers from the selected villages. The number of farmers and the list of villages selected are presented in Table 2.1. Table 2.1: Number of Villages Selected for the Study Sl. No Name of the Village Area under Garlic in Ha Percentage to Total Number of Farmers Selected Percentage to Total 01 Poomparai Poondi Kavunji Kilavarai Pallangi Kodaikanal Senbaganur Other Villages Total Area under Garlic From the farmer, the details of land use, crop management for its production and productivity, marketing of Garlic, cost of production and the constraints involved are assessed using the structured and pretested questionnaire exclusively designed for the purpose and the same were analyzed and documented in this study with respect to the objectives enshrined in the study by adopting a descriptive statistics like mean and percentage analysis. 3. Results and Discussion The Project Work on Production, marketing and trade aspects of Garlic in India with special reference to Tamil Nadu is an important topic today as most of the researchers have not much explored on this aspects at national and regional level and hence a special effort has been taken to assess the production potentials, marketing and distribution made by the producers at 117

7 micro level and the export of garlic at macro level and the details are analyzed and discussed under the following major heads Area Production and Productivity of Spices Area Production and Productivity of Garlic The Production Potentials of Garlic Farms 3.1. Area Production and Productivity of Spices The area production and productivity is analyzed in respect of spices at national and regional level and the same is analyzed and discussed under the following heads for providing clear picture for further decisions Area Production and Productivity of Spices in India The details on area production and productivity of spices in India over the years are analyzed and the results are discussed in Table 3.1. It provides an overall understanding on whether the area is increasing or decreasing at macro level and the magnitude of production over years provide the information to the policy makers on the extent of adoption of technology and its efficacy and the need based efforts to enhance the productivity of spices to meet the requirements of both domestic and international markets. Table 3. 1: Area Production and Productivity of Spices in India Sl. No Year Area in Thousand Ha Production in Thousand Productivity in Tonnes per Ha Tonnes Percentage Change During Over (-) (+) (+) (Source: Indian Horticulture Data Base 2011) Table 3.1 revealed that the area under spices between and was found to be reduced to the tune of nine per cent. In a decade of time, the reduction in area is found to be only marginal and the policy makers should not let the same to reduce further and hence the 118

8 policy intervention is needed right now to augment the area under spices in India through some special motivational efforts to restore horticulture area and the spices area in particular. When we compare the production figures between the period, the production is found to be increased to the tune of 42 per cent and the productivity is arrived at 39 per cent increase in a decade of time. The increase in production is mainly due to the enhanced productivity of spices. During the period , the productivity of spices was arrived at 0.95 tonnes per ha and the same was increased to 1.85 tonnes per ha during the year The productivity is almost doubled due to concerted effort taken by the officials of horticulture at central and state governments and the spices board through the different schemes to boost spices production. To be specific, the productivity of spices was found to be increased steadily from It might be due to the National Horticulture Mission and its efforts to boost the productivity with the technological support of Spices Board, Kochi and hence it is important to analyze the role played by the related Institutions like Spices Board is important The Role of Spices Board The Spices Board was constituted as a Statutory Body on 26th February, 1987 under Section (3) of the Spices Board Act, The Board is headed by a Chairman with its head office at Kochi and is responsible for the development of Cardamom industry and promoting the export of all the 52 Spices listed in the Spices Board Act, The primary functions of the Board include increasing the production and productivity of small and large cardamom; development, promotion and regulation of export of spices; granting certificate for export of spices; undertaking programmes and projects for promotion of export of spices (like setting up of spices parks, support of infrastructure improvement in spices processing etc.); assisting and encouraging studies and research for improvement of processing, grading and packaging of spices; striving towards stabilization of prices of spices for export and controlling and upgrading quality for export (including setting up of regional quality evaluation labs and training centers). In regard to Cardamom, the Board also provides financial and other assistance for cultivation and processing of Cardamom; monitoring prices; increasing domestic consumption; improving marketing; registering and licensing brokers (including auctioneers), e-auction system; undertaking, assisting or encouraging scientific, technological and economic research and improving quality. The Board also implements programmes for 119

9 development of spices in NE region and organic spices in the country; it also supports programmes aimed at better post harvest practices Area Production and Productivity of Spices in Tamil Nadu The area production and productivity of spices in Tamil Nadu is analyzed and the results are presented district wise in Table 3.2. The district wise details will give better understanding on the status of spices area and production so as to plan further at micro level to meet the requirements at macro level. Table 3.2: Area Production and Productivity of Spices and Condiments in Tamil Nadu during Sl. No Districts Area in Ha Area in Per Cent Production in Tonnes Productivity in Tonnes per Ha 01 Coimbatore Cuddalore Dharmapuri Dindigul Erode Kancheepuram Kanyakumari Karur Krishnagiri Madurai Nagapattinam Namakkal Perambalur Pudukottai Ramanathapuram Salem Sivagangai Thanjavur The Nilgiris Theni Thiruchirappalli Tirunelveli Thiruvallur Thiruvannamalai Thiruvarur Thoothukkudi Vellore Villuppuram Virudhunagar State Total Hort Stat 2008; Government of Tamil Nadu 120

10 Table 3.2 revealed that the area under spices in Tamil Nadu is arrived at 2.01 lakh ha which is capable of producing the spices and condiments to the tune of lakh tonnes leaving the average productivity of 5.71 tonnes per ha. This cannot be compared with the Indian Productivity of spices as the figures of Tamil Nadu have incorporated the condiments too in the list of spices and hence higher productivity is accomplished. Paucity of data for spices alone for Tamil Nadu forced the researcher to use this data for area related analysis. When we compare the area under spices in Tamil Nadu, it is accounted only 6.83 per cent to the total area under spices in India. Within Tamil Nadu, among the spices dominated belts, Thoothukkudi found to have higher area which is accounted for 18 per cent followed by Ramanathapuram, Erode, Coimbatore and Virudhunagar respectively accounted for 15 per cent, 7.30 per cent, 6.13 per cent and 6.12 per cent. Dindigul district had only 5 per cent of the total area under spices in Tamil Nadu. Thoothukkudi, Ramanathapuram and Virudhunagar are the districts dominated with chilli spice. Whereas, the Coimbatore and Erode districts are dominated with Turmeric spice and the Dindigul district is blessed with chilli. The Government of Tamil Nadu has to take concerted efforts to augment the area under spices through some action programs like area expansion under NHM. The comparative picture in respect of area production and productivity of Spices and the Garlic in particular is analyzed and the details are presented in Table 3.3. The details presented are an indicator for the State Government to assess their position in area production and productivity of spices and the garlic in particular. Table 3.3: Comparative Analysis of Area Production and Productivity of Spices Sl. No Particulars Spices Garlic Percentage All India 01 Area in Ha Production in Tonnes Productivity in Tonnes per Ha Tamil Nadu State 01 Area in Ha Production in Tonnes Productivity in Tonnes per Ha Percentage of Production in Tamil Nadu in India Table 3.3 revealed that only seven percent of the area under Garlic to the total area under spices of the nation. In respect of production of Garlic, India had produced around 24 per cent of spices to the total out turn of spices in the country. The All India Productivity of Garlic is 121

11 arrived at 6 tonnes per ha. The state of Tamil Nadu had also attained similar productivity as gained by the nation. In respect of area and production of Garlic in Tamil Nadu, it is not even half per cent to the total area and production of the country revealed that the state of Tamil Nadu should concentrate on area expansion in spices Area Production and Productivity of Garlic In the preceding section we have discussed the area, production and productivity status in respect of spices and the this section addresses the area production and productivity of garlic in particular and the same was analyzed and the results are discussed in the following sub heads International Production of Fresh and Chilled Garlic Area Production and Productivity of Garlic in India and Area Production and Productivity of Garlic in Tamil Nadu International Production of Fresh and Chilled Garlic Since Garlic has many medicinal properties including anti-cholesterol, many nations are producing the garlic in the world. But appreciable level of production of Garlic is confined to very few countries. There were only 9 countries involved in production of garlic and their share in world production of garlic is analyzed and the results are presented in Table 3.4. Table 3.4: International Production of Fresh and Chilled Garlic (in Tonnes during 2011) Sl. No Name of the Country Production in Tonnes Percentage To World Total 01 China India Egypt Republic of Korea Russian Federation Myanmar Bangladesh United States of America Argentina Other Countries World Total (Source: Food and Agriculture Organization) Table 3.4 revealed that China is the leader in producing Garlic and its share is accounted for 81 per cent of global garlic production. India is in the second place in garlic production and its share is accounted for only 4.50 per cent to the global production of garlic which is arrived 122

12 at million tonnes. The countries like Egypt, the Republic of Korea, Russian Federation, Myanmar, Bangladesh and United States of America are able to produce the Garlic of very meager quantity. From this one could understand that the China has to fulfill the requirements of Garlic to many nations and act as monopoly producer and seller of garlic and one can say that China is the price taker. India is second in ranking of Garlic Production and meets the domestic requirement of Garlic besides little for export to its sister nations Area Production and Productivity of Garlic in India Followed by the International production of Garlic, the discussion on area production and productivity of garlic in India is ideal to compare the position of India. Hence, the details are analyzed state wise and the results are presented in Table 3.5. Table 3.5: Area, Production and Productivity of Garlic in India ( ) Sl. No Percentage to Production Productivity Name of the State Area 000 ha Total Area 000 Tonnes Tonnes/ha 01 Andhra Pradesh Bihar Chhattisgarh Gujarat Himachal Pradesh Jammu & Kashmir Karnataka Madhya Pradesh Maharashtra Orissa Others Punjab Rajasthan Tamil Nadu Uttar Pradesh Uttaranchal West Bengal Total Average Source :NHRDF, Nashik Table 3.5 revealed that the area under Garlic in India is arrived at 2.09 lakh ha. From this area, the country could produce lakh tonnes of Garlic. The resultant productivity is arrived at 6.04 tonnes per ha at national level. In respect of state wise analysis, Madhya Pradesh, Gujarat, Uttar Pradesh, Rajasthan and Orissa found to have higher area under Garlic which are respectively accounted for 25 per cent, 19 per cent, per cent, per cent 123

13 and 5 per cent to the total area under garlic in India. Madhya Pradesh is the single state had one fourth of the garlic area of the country. In respect of Productivity of garlic in India, The State of Jammu and Kashmir stood first with the average productivity of tonnes per ha followed by Himachal Pradesh could realize tonnes of Garlic per ha and the Punjab could earn 11 tonnes per ha. The secret of achieving higher productivity of garlic in Jammu and Kashmir and the Himachal Pradesh might be mainly due to the soil quality and the climate factors which are conducive for achieving highest productivity when comparing all other states in the country. Though Madhya Pradesh had higher area under garlic, it could not perform well in terms of productivity due to poor soil and environmental conditions for cultivation of garlic. However, need based research alone could address the real constraints behind the Madhya Pradesh state in realization of higher output of Garlic. The state of Tamil Nadu could earn the productivity of garlic only around 50 per cent of the topper state of Jammu and Kashmir in India. Though poor area under garlic is with Andhra Pradesh, it could contribute higher output in terms of productivity which is arrived at 10 tonnes per ha. To sum up, when we compare the state wise area production and productivity of garlic, Madhya Pradesh could have higher area followed by Gujarat. But in terms of productivity of garlic, the state of Jammu and Kashmir and the Himachal Pradesh could be the front runners followed by Punjab and the Andhra Pradesh states. West Bengal and Maharashtra are the other two states had higher potentials to realize higher productivity of garlic and hence the Spices Board should initiate appropriate efforts to enhance the area and productivity of garlic in the country by intensifying research and developmental efforts to make the country a self sustained one in terms of garlic and spices Area Production and Productivity of Garlic in Tamil Nadu Tamil Nadu is one of the states which had poor area under garlic. Though there were 30 districts in Tamil Nadu, it has only five districts that are able to produce garlic to some extent. The details of area production and productivity of garlic with respect to Tamil Nadu is analyzed and the results are presented in Table

14 Table 3.6: Area Production and Productivity of Garlic in Tamil Nadu during Sl. No Districts Area in Ha Area in Per Cent Production in Tonnes Productivity in Tonnes per Ha 01 Coimbatore Cuddalore Dharmapuri Dindigul Erode Kancheepuram Kanyakumari Karur Krishnagiri Madurai Nagapattinam Namakkal Perambalur Pudukottai Ramanathapuram Salem Sivagangai Thanjavur The Nilgiris Theni Thiruchirappalli Tirunelveli Thiruvallur Thiruvannamalai Thiruvarur Thoothukkudi Vellore Villuppuram Virudhunagar State Total Hort Stat -2008; Government of Tamil Nadu Table 3.6 revealed that among the 30 districts, the potential districts capable of cultivating garlic are Dindigul, The Nilgiris, Cuddalore and Erode respectively accounted for 65 per cent, per cent, 11 per cent and 6 per cent to the total area under garlic in Tamil Nadu. The average productivity of garlic in Tamil Nadu is arrived at 5.96 tonnes per ha which is almost equal to the productivity of garlic at national level. In Dindigul District, Kodaikanal is the place which is ideally suitable for cultivating garlic. The quality of the garlic output produced in Kodaikanal is well received in many parts of the country and it is being exported abroad for its quality. The productivity of Garlic per ha in India and Tamil Nadu is found to be almost similar and ranging to the level of 5.90 to 6.00 tonnes and hence a micro level analysis held at 125

15 Kodaikanal among the farmers spread over in different villages by selecting one farmer per village and the details are analyzed and the results are presented in the ensuring section The Production Potentials of Garlic Farms in Kodaikanal The production potentials available with Garlic farms are important to compare the production efficiency in terms of productivity one can specifically suggest the need for technology adoption to enhance productivity further. In this respect, the following aspects were analyzed from the case farms. They are Size of Holding Available with the Sample Farms Cropping Pattern in Vogue with the Sample Farms Area Under Garlic in the Villages of Kodaikanal Cost of Production of Garlic in the Sample Farms Revenue Realized from Sale of Garlic in the Sample Farms Production Constraints Faced by the Garlic Farms Size of Holding Available with the Sample Farms Before analyzing the productivity at micro level, analysis on the size of holding available with the sample farms is ideal and it will reveal the status of small or medium farms as it has relevance in productivity. Sekhar et.al (1994) revealed that the small farms are efficient in achieving higher productivity per unit area and hence this discussion is imperative and the results are analyzed and the details are presented in Table 3.7. Table 3.7: Details of Size of Holding Available with the Sample Farms Sl. No Particulars of Holding Average Size of Percentage to Total Holding in Acres 01 Owned Land under Cultivation Land under Non Agricultural Purpose 03 Owned Land (1+2) Leased in Land Total (3+4) Table 3.7 revealed that size of holding per farm is found to be 2.25 acres which is accounted for 69 per cent to the total size of holding under cultivation. The remaining 31 per cent of land is under lease with the sample farms selected and the sample farm is coming under the category of marginal farms which is less than one ha and hence these farms should be of highly efficient one in terms of attaining the productivity because of adoption of intensive farming practices. 126

16 Cropping Pattern in Vogue with the Sample Farms Cropping pattern practiced by the sample farmers is very important in the context of analyzing the crop rotation practiced by the sample farmers and hence these details are analyzed and the results are delineated in Table 3.8. Table 3.8: Cropping Pattern in Vogue with the Sample Farms during Sl. No Name of the Crop Area in Acres Percentage to Total 01 Butter Beans Cabbage Carrot Garlic Knool-Khol Potato Turnip Total Average Size of Holding Cropping Intensity in Per cent Table 3.8 revealed that the cropping intensity among the sample farms found to be 192 per cent. It has outlined that the farmers are hard working to raise repeated crops of vegetables and spices in the size of holding available with the farms. In respect of cropping pattern with the sample farms, Potato found to have higher area among the sample farms which has shared 32 per cent of the size of holding followed by Turnip, Butter Beans and the Garlic which are respectively accounted for 22 per cent, 16 per cent and 10 per cent to the total size of holding. Carrot and Cabbage found to have equal area of importance after the Potato crop Area Under Garlic in the Sample Villages of Kodaikanal Our focus is centered around on the cultivation details of Garlic and hence the area, production and productivity of Garlic is analyzed and the details are outlined in Table 3.9. The details of Area Production and Productivity of Garlic in the sample villages at micro level are compared with the national and regional level productivity. Table 3.9: Area under Garlic in the Villages of Kodaikanal Taluk Sl. No Name of the Village Area under Garlic in Ha Percentage to Total Production in Tonnes Productivity per Ha 01 Poomparai Poondi Kavunji Kilavarai Pallangi Kodaikanal Senbaganur Other Villages Total Area under Garlic

17 Table 3.9 revealed that the total area under Garlic in the sample farms is arrived at 522 ha. From that the farmers are able to produce around 3979 tonnes of Garlic leaving the average productivity of 7.60 tonnes per ha which is per cent higher than the regional and national productivity of Garlic. Among the seven villages, the Poomparai, Poondi, Kavunji are the villages found to have high potentials in terms of soil quality and hence higher area under Garlic in these villages. The out turn of Garlic from Kodaikanal villages are sent to the Vadugapatti whole sale market functioning exclusively for Garlic in Theni District and hence effort has been taken to document the functioning of Garlic market with respect to its receipt and disposal of the Garlic and its linkages with the national and regional markets. Before that the details of cost of production per ton of Garlic will reveal the status of earning profit to the producers Cost of Production of Garlic in the Sample Farms The Farmers of Kodaikanal trust Garlic as one of the cash crop which will offer higher price per unit of the produce harvested from their farm. They can store the produce if the price is low and when the market is attractive, slowly they will release the produce to the market. During the time of storage of the produce, the farmers used to fumigate for drying and preserving the produce. However, the market is showing fluctuations in price for the Garlic and the same goes from Rs 50 to Rs 250 per kg. In this circumstance, how much cost the farmer to produce a kg of Garlic so that one could assess the level of profit earned by the producer and hence the related information were gathered from the sample farms and the data were analyzed and the results are presented in Table Table 3.10 revealed the details of annual fixed cost, variable expenses involved in producing Garlic per acre, the output realized per crop per acre and the cost of production. The annual fixed cost involved in realizing the output of Garlic is arrived at Rs per acre and the variable expenses involved in producing the garlic crop per acre is arrived at Rs The Post harvest expenses incurred by the farmer is arrived at Rs 4300 including transportation. Put together the total cost of realizing the output of Garlic per acre is arrived at Rs 95150/. In the sample farms, the average productivity of garlic per acre is arrived at 3.04 tonnes (7.60 tonnes per ha) capable of consuming Rs as cost towards realizing one kg of Garlic. From that one could understand that the farmer is realizing considerable return from the crop of Garlic and this will act as the vicissitude against the losses in other crops due to price failure Revenue Realized from Sale of Garlic in the Sample Farm Any 128

18 production process will generate some revenue. But in Agriculture and Horticulture, the revenue generation is a cumbersome process. It is mainly due to high cost of labor, high cost of inputs like seed, fertilizer and other pesticides besides poor rainfall and water availability for crop production activities. In the case of production of garlic, the Kodaikanal farmers are mainly depending on the rainfall and they establish the garlic during the time of onset of monsoon and harvest the produce within four months. The details are analyzed and the results are presented in Table Table 3.10: Cost of Production of Garlic in the Sample Farms S. No Details of Expenditure Number of Units Price Per Unit Expenditure / Acre I. Annual Fixed Cost I.1 Annual Fixed Cost (Rental Value One Acre of Owned Land per Acre) 1.2 Annual Fixed Cost per Crop One Crop Cost of Gunny Rs 35 per Bag assuming the life of 5 years II. Production Cost 2.1 Ploughing of Rs 700 per Plough 2.2 Clearing the Weeds and Grasses using the women 2.3 Land Preparation and Channel Rs 400 per Man Day 2.4 Cost of Garlic Rs 150 per Kg 2.5 Planting of one women day for 10 Kgs of Seed 2.6 Application of NPK Rs 600 per Bag 2.7 Application of Cow Dung Rs 4000 per Tractor Load 2.8 Weeding Two Women Days per Weeding 2.9 Application of Rogor Spray on th Day after Rs 80 per Tank including Cost of Chemicals 2.10 Spray of Bavistin on 20 th Day after Rs 85 per Tank including the Cost of Chemicals 2.11 Spray of Kavach on 40 th Day after Rs 130 per Tank including the Cost of Chemicals 2.12 Spray of Biosal on 20 th Day after Rs 100 per Tank

19 including the Cost of Chemicals 2.13 Harvesting 2 Man Days and 3 Women Days 2.0 Production (Variable) Cost (II) III. Post Harvest Expenses 3.1 Cleaning and Packing Charges in Gunny 2 Man Days 3.2 Transportation Charges to Vadugapatti Wholesale Rs 50 per Bag 3.3 Sub Total Cost (III) IV. Total Cost 4.1 Annual Fixed Cost (I) Variable Cost (II) Post Harvest Expenses Total Cost V. Cost of Production of Garlic 5.1 Output Realized per Acre in Tonnes 5.2 Cost of Production per Tonne of Garlic 5.3 Cost of Production per Kg of Garlic Table 3.11: Revenue Realized from Sale of Garlic in the Sample Farm Sl. No Details of Revenue Generated Return in Rs Per Acre 01 Gross Return Realized from Sale of Garlic 02 Total Investment Made per Crop per Acre 03 Net Return Per Crop Per Acre Percentage of Profit Earned by the Producer Table 11 revealed that the garlic crop could generate a gross return of Rs lakhs per acre. For that the farmer could spend an amount of Rs 0.95 lakh as cost and the net return per crop per acre is arrived at Rs lakhs. The percentage of profit earned by the farmer is arrived at 69 per cent to the gross return. To sum up, the total cost of raising garlic crop per acre is arrived at Rs 0.95 lakh and the per acre productivity of garlic is arrived at 3.04 tonnes leaving the cost of production per kg at Rs 130

20 31. These details revealed that there exists scope for realizing higher returns from garlic crop in Kodaikanal due to conducive climate and good soil health Production Constraints Faced by the Garlic Farmers Any production activity commands naturally certain constraints. In the activity of cropping of garlic, the Kodaikanal farmers face lot of constraints and these details are analyzed and the results are presented in Table Table 3.12: Production Constraints Faced by the Garlic Farmers Sl. No Production Constraints Rank 01 Damage by the Wild Animals I 02 Yield Reduction over a Period of Time II 03 Poor Rainfall Availability per Annum VI 04 Shortage of Farm Labor for Farm Operations III 05 Higher Wages to Labor Commands higher Cost of Production IV 06 Subsidy for Leased in Land from the Department of Agriculture is Poor V Table 3.12 revealed that there were six important constraints the farmers in Kodaikanal face regularly. These are damage by the wild animals, yield reduction over a period of time, poor rainfall availability per annum, shortage of farm labor for farm operations, higher wages to labor commands higher cost of production and the subsidy for leased- in land are not available to their respective owner from Horticulture and Agriculture Departments. Among these constraints, the first and foremost constraints formed the damage by the wild animals followed by the yield reduction over a period of time. The yield reduction is mainly due to depletion of soil nutrients during the rainy season and forced the farmer to invest on higher nutrients in the form of farm yard manure and the fertilizers. The garlic commanded the cow dung solution for realizing higher productivity which is practiced by almost all the farmers raising garlic in the Kodaikanal fringes. Summary and Conclusions The area under spices was found to be reduced to the tune of nine per cent in a decade of time. When we compare the production figures, the production is found to be increased to the tune of 42 per cent and the productivity is arrived at 39 per cent increase. The All India Productivity of Garlic is arrived at 6 tonnes per ha. The state of Tamil Nadu had also attained similar productivity as gained by the nation. In respect of area and production of Garlic in 131

21 Tamil Nadu, it is not even half per cent to the total area and production of the country revealed that the state of Tamil Nadu should concentrate on area expansion in spices. China is the leader in producing Garlic and its share is accounted for 81 per cent of global garlic production. India is in the second place in garlic production and its share is accounted for only 4.50 per cent to the global production of garlic which is arrived at million tonnes. The countries like Egypt, the Republic of Korea, Russian Federation, Myanmar, Bangladesh and United States of America are able to produce the Garlic of very meager quantity. Madhya Pradesh, Gujarat, Uttar Pradesh, Rajasthan and Orissa found to have higher area under Garlic in India. Madhya Pradesh is the single state had one fourth of the garlic area of the country. The State of Jammu and Kashmir stood first with the average productivity of tonnes per ha followed by Himachal Pradesh could realize tonnes of Garlic per ha and the Punjab could earn 11 tonnes per ha. In the sample farms, the average productivity of garlic per acre is arrived at 3.04 tonnes capable of consuming Rs as cost towards realizing one kg of Garlic. Among the constraints, the first and foremost constraints formed the damage by the wild animals followed by the yield reduction over a period of time. The yield reduction is mainly due to depletion of soil nutrients during the rainy season and forced the farmer to invest on higher nutrients in the form of farm yard manure and the fertilizers. The garlic commanded the cow dung solution for realizing higher productivity which is practiced by almost all the farmers raising garlic in the Kodaikanal fringes. The garlic area is found to be on the decline and the productivity per ha is also found to be declining over the years and hence appropriate research and development and extension effort need to be intensified in the hilly areas through area expansion, technology dissemination and the technology demonstration to fetch higher productivity in spices and garlic. Since Hill agriculture and its output commands higher consumer preference, the special subsidy to ensure production and productivity may be mooted through some special schemes The Farmers Retail Market in the foot hill town may be established for the producerconsumer advantage by establishing Commodity Interest Groups and the CIGs can run the retail outlet on their own for higher percentage share by minimizing the role of middlemen in the name of product specific outlet (Spices Retail Outlet) and the Fruits and Vegetable Store on the lines of Pazhamudhir Nilayams established in different 132

22 cities which had been accepted by all sections of the consumers and hence the same may be practiced in the foot hill towns. References 1. Sajith Mohan, Sheena S. Rajan and Unnikrishnan, G. Marketing of Indian Spices as a Challenge in India, International Journal of Business and Management Invention, 2(2): February 2013, pp Government of Tamil Nadu (2008). Hort-Stat 2008 (Directorate of Horticulture and Plantation Crops: Chennai) pp Government of Tamil Nadu, Season and Crop Report of Tamil Nadu 2010 (Directorate of Economics and Statistics: Chennai) 4. Government of India, Agricultural Statistics at a Glance (Directorate of Economics and Statistics: New Delhi) 5. Government of India (2011). Horticulture Data Base 2011 (National Horticulture Board: New Delhi) pp Government of India (2012). Spice India (Spices Board, Kochi) July