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Pests and Management of Spices

Spices are high value ingredients used in a wide variety of food preparations. There are many spices cinnamon, cardamom, black pepper, coriander, clove, nutmeg which have originated from different places. each spice is known for its uniqueness. In the field and storage these are attacked by wide variety of pests from sowing to harvest leading to huge economic losses besides causing contamination which makes the food to be spoiled. use of cultural, mechanical, biological, and chemical techniques is necessary for effective, economical and sustainable pest management. IPM includes the use of resistant cultivars, cultural practices, mechanical pest removal, biological management and application of selected insecticides. Some of the major pests of different spices like black pepper, cinnamon, clove and nutmeg and their management practices are discussed.