Showing posts with label spice. Show all posts
Showing posts with label spice. Show all posts

Wednesday, July 11, 2012

Cultural Practices in Growing Spice Crops

NEXT LESSON

Garlic and Union- have almost the same cultural components practices.
Land preparation, there are two methods of land preparation being practiced in onion and garlic production.
1.       Thorough tillage or clean culture. This is done by plowing the field two to three times with more or less seven days interval.
2.       Without tillage or zero tillage. This method of land preparation is generally done in lowland rice fields such as in Ilocos region. The rice straws are cut close to the ground after harvesting.
Preparation of Planting Materials, planting and transplanting. When planting garlic, select good-sized and well filled healthy garlic. Separate the cloves discarding the small ones in the center because these will produce small plants, hence small bulbs. Heavier cloves give better yield in terms of bulb size and weight irrespective of the size of the original bulb. Five hundred to seven hundred kilograms of cloves are needed to plant one hectare at wider spacing (14 to 25 cm). When closer spacing (5 to 8cm) is desired, 900 to 1100 kilograms of cloves are needed per hectare.
Planting should be done at the start of dry season. This is during the months of October to January in Type 1 climate; November to December to Type II climate; February to July in Type III climate; and February to April in Type IV climate.
The Ilocos method of planting is done with the aid of a pointed stick. The cloves are planted 1 to 2 cm deep vertically into the soil with the root plate down.

Thursday, June 7, 2012

The Prospects and Importance of Spice Crop Production


The prospects of spice crop production in the Philippines are bright because of its high market demand. Types and varieties of high quality spice crops are available locally and can be grown in almost all part of the country.

In the Philippines, the most common type of spice crops grown are onion, garlic, ginger, black pepper, hot pepper, celery, shallots, leek, bay leaf, and tanglad. Among these crops however, only onion, garlic, ginger, black pepper, and hot pepper are grown commercially because of their high market demand and usefulness.

Uses of Spice Crops
Spice crops are distinctly classified because they give an agreeable flavor and aroma to food. They contain volatile oils, proteins, fibers, starch, minerals, and tannins which give flavor and have preservative and antiseptic properties. Spices are primarily used as food seasoning. In addition to their culinary uses, spices are also utilized as flavoring agent in beverages, active ingredient in syrubic medicines, coloring agent of textiles, and an important constituent in cosmetic and perfume products.

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