Kanyakumari: Klove Kanniyakumari who has been awarded a geographical indication tag (GI) is known for its unique quality such as high concentrations of udorized oil content and aroma.
Klove Kanniyakumari who contributed nearly 65% of the country’s production received a GI tag thanks to the efforts of maramalai planters and Blackrock Hill Planter associations since 2019.
M / S law firm Pathran Associates helped the body planter in the GI application process.
Traditional cloves are assessed for the use of culinary and the nature of their medicine.
Widely used as spices in a variety of foods, including biryani and masalas, dry dried shoots of the aromaticum syzygium tree (caryophyllus aromaticus) is a very high demand for pharmaceutical, cosmetic and agricultural applications.
“The demand for India’s annual cloves is more than 20,000 tons.
Only a ton produced in India and the rest is imported,” said Secretary Lalaji from the Blackrock Hill Planter Association.
Introduced by Britain around 1800 m, in the Tenkasi District Courtallam, from which he was taken to the forests provided and regions side by side with Kankumumari Regency.
It is now planted at 1,878 hectares (in accordance with Government records) in the Maramala area, Karumparai and Velimalai above the veerapuli reserve forest and mahendragiri in Kannyakumari.
It is cultivated at an altitude of 400 to 900 meters above sea level in West Ghats Kanyakumari District.
The hills are blessed with good rain and sea mist, coupled with adequate sunlight.
These factors are considered to be the reason for the typical cloves.
Clove plantations “grow in 80 plantations who have ownership of each of the hectares and nearly 1,000 small farmers with ownership of less than one and a half hectare, pine trees can grow 10 to 20 meters high.
Trees begin to produce from the seventh year,” Lalaji said and add that results per tree range from seven to ten kg per year.
The results increase with the age of the tree.
Declare that the trees here have been as far as 120 years, Lalaji added that the native trees of the Maluku Islands in Indonesia, the trees were more than 450 years old.
The clove flower spool season in Kanyakumari is from January to April when the results are very high.
Flowers must be learned in less than a week.
Clove flowers are picked to be dried for two and a half days under the sun and for half a day in the shade, he loses two-thirds of the weight and gets a unique golden brown or reddish chocolate.
Dry cloves are sorted to remove cloves, clove without the head and clove khoker, bagged and stored in a dry place.
Cloves become dried farmers say that GI tags will give them global recognition and premium prices.
At present, farmers get Rs 700 – 800 per kg.
They also said it would ensure quality for consumers and promote clove tourism in districts that have many significant tourist attractions historically.
Clove in Indiaindia Clove Import – 20,000 tons of Indian Clove Production – 1,000 tons of Kanyakumari Share – 65% Kanniyakumari Clovearea Under Cultivation – 760 hectares Not from small agricultural cultivation – 1,000 cultivation by greater plantations – 80 years peak season – 120 years – January Until April Chemistry Kanniyakuari properties Crove Bud Oilvolatilile Oil – 21% Eugenol – 81.57% Eugenol Acetate – 1.1% Caryophilene – 9.1% Gallic Acid – 3.31%
Kanyakumari Clove gets a GI tag: what makes unique spices
