Category Archives: Pepper

The future of specialty coffee in India looks bright with Rasulpur Coffee Estates

Agriculture, Amazing Feats, Business & Economy, Coffee, Kodagu (Coorg), Famous Personalities of Kodagu / Coorg, Honey (Apiculture, Bee Keeping) (wef. Oct 03rd, 2021), Inspiration / Positive News and Features, Leaders, Pepper, Records, All, Women/Girls (wef. Sept 03rd, 2022), , ,

Rasulpur (Kodagu District), KARNATAKA :

In my previous article, I featured an Ethiopian coffee export company who ran her business based on trust. This is factored in two ways; dealing with her farmers and clientele. In this day and age, we can learn a thing or two by understanding the wisdom behind why some people do the things they do, treading a harder path and not resort to shortcuts. They are in it for the long term, not focused on the short term gains. I have nothing but high regard for individuals like Medina.

Continuing a similar conversation, I have been focusing on what exactly is happening at the farm level by getting in touch with the producer directly. In this article, I talk to the owner of a coffee estate farm based in India. Sumaira gives us an insight about how her family’s coffee estate started in the late 18th century, processing techniques employed on her farm, the specialty coffee movement in India, and much more.

source: Rasulpur Coffee Estates

Can you tell me a bit about yourself and Rasulpur Coffee Estates?

I am Sumaira, the owner of  Rasulpur Coffee Estates & Roasters . We are located in the Rasulpur village, Coorg district, in the hot spots of the Western Ghats, India. My entrepreneurship journey has had its shares of ups and downs. I took up a career as an interior designer and worked as a business head for a furniture empire in India. Later on, I moved to the UAE and explored the real estate industry and the coffee sector. I envisioned starting up something of my own, being from a family of coffee planters and having the self-confidence and determination to start my own business. Something clicked the moment I realized how the coffee industry is growing day-by-day.

To add, I am a fifth generation coffee planter who introduced specialty coffee at our estate. We introduced better equipments and techniques, and new processing and fermentation methods which I’ll get into a little later. A laboratory is set up for roasting and cupping to create different roast profiles and new blends at our estate. We believe in helping and encouraging our coffee community, especially the neighboring small and marginal coffee growers to analyze their coffees, and improve their harvesting and processing methods to fetch a better price for their coffee.

The journey of Rasulpur Coffee Estates started in the late 18th century when our ancestors migrated to the Western Ghats of India i.e. Coorg at the time of the British rule, as their main occupation was trading in coffee and spices. They travelled to different parts of Coorg, as they developed a liking towards coffee estates and the greenery, purchased plenty of estates, learnt the methods of coffee cultivation, and started exporting coffee to foreign countries. England was one of the major countries to which coffee was exported to from our estates in that period with the help of the Coffee Board.

We named the estate and brand ‘Rasulpur Coffee’ after the village, Rasulpur, which is on the banks of the Kaveri river in Kodagu district is named after Mr. Rasul Khan, our first generation planter. He cleared the land, started cultivation, built dams for irrigation, made the place livable and initiated agricultural works. Looking at his abilities and progress, the government named this village after him.

In time, our second, third and fourth generation planters purchased more coffee plantations and improved the methods of cultivation, processing, and introduced pulping and irrigation. An R&D team was also set up and a variety of experiments are conducted to this day. The goal here is to enhance the quality of the crops, and advance the processing and post harvesting methods. Our coffee is featured in auctions, supplied for projects, sold locally and exported to wholesalers, cafes, and restaurants. We also ferment micro lots as per requirements from our roasters and young entrepreneurs who are venturing into the coffee industry.

What kind of processing is done on the farm?

Processing on our farm is done in three different ways along with few specialty processing methods, all of which change the sweetness, body and acidity of brewed coffee. These are natural/sun dried, washed, and honey processed.

  • Natural/sun dried process. A natural processed coffee, also referred to as dry processed, is a traditional yet common way to process coffee today. Originating in Ethiopia, it involves drying out freshly picked coffee cherries with the seed still inside. To do this, we place the cherries on drying beds in the sun. These beds are either patios or raised drying tables. The cherries have to be rotated and turned to prevent mold, and takes about seven to eight days to ferment. During this time, the sugars and mucilage (the sticky substance that coats the seed) will latch onto the seeds, develop flavours and make them sweeter. Once the coffee is dry, a machine separates the pulp from the seed. Natural coffees are heavy bodied, and have deep, complex tasting notes. This development comes from the way the cherry ferments differently. Natural processed coffees can be difficult to replicate because of the inconsistencies in fermentation. However when done right, these coffees can also be some of the sweetest you’ll taste. It is juicy, syrupy and well worth the extra effort.
  • Washed process. Unlike natural, washed processed coffees are called the opposite, i.e. wet processed. In this scenario, machines called pulpers remove the seeds from the cherries before drying them. However, it is not just any cherry that gets the seed removal treatment. These cherries must have the perfect amount of ripeness to make sure they are sweet enough. To accomplish this, they go through a sorter and are segregated according to density. Once these pulpers remove the skin and pulp from the seeds, they are placed in tanks full of water. The water separates the rest of the mucilage and fruit caked onto the seed. Finally, the seeds are dried on the beds in the sun. Washed processed coffees have cleaner, and more crisp tasting notes when compared to natural processed coffees. The body of a brewed washed coffee is lighter. There is typically more brightness as well, because of a cleaner acidity that balances out the sweetness of the coffee. They are just as fruity as natural coffees, but the flavor notes are easier to differentiate.
  • Honey processed. This method is a combination of both natural and washed. It is a rare and demanding method, and not as commonly practiced as the previous two. However, it produces a unique cup of coffee, with flavours similar to both of the previously described processing methods. During honey processing, a pulper removes the seed from the cherry before it undergoes a drying process. However, it does not go into washing tank to remove the mucilage. That mucilage, which is what the ‘honey’ refers to stays on the seed and is now dried in the sun. The amount of mucilage left behind determines the sweetness, and there are even machines to control the amount on the seed. Like natural process, the seeds are dried on beds. The flavor components of honey coffees are varied and complex. Like washed coffees, they have lighter body and are very syrupy and sweet. Acidity is present but more mellow when compared to washed coffees.
  • Specialty processing. This is an emerging field and we use unique methods like anaerobic, aerobic, natural fermented, and fruit fermented to name a few. We ferment our coffee in a temperature controlled environment, with or without oxygen, followed by controlled drying to bring out unique and funky flavors out of the coffee.

source: Rasulpur Coffee Estates

What is the current state of the specialty coffee industry in India?

The coffee culture in India has evolved over the past decades. The nostalgia-inducing coffee houses were popular meeting grounds until the 1980’s. In the 90’s, cafe culture took over the country and coffee became the trendy drink to try.

Cafes are becoming the primary hangouts for youngsters and coffee found an emerging and appreciative audience. In the past two decades, we have seen a surge of cafes all over the country. They have materialized as a central hub for meeting, whether casual or business, and also doubling up as co-working spaces.

The 2020 pandemic impacted the industry In multiple ways and its effects were manifold. Logistics of coffee exports are pretty bad even today. Traditional coffee plantation owners who supply heavily within India and export to Europe are left with excess stock of coffee that could no longer be shipped to international markets.

Coming to the Indian coffee space, in recent years, the spotlight is on specialty coffee. This movement is picking up speed with many brands and roasters setting up shop. Analysis gives us a deeper understanding on how speciality coffee has emerged as the current buzzword in coffee circles. Current generation and millennials have emerged as the major chunk of consumers of specialty coffee within India.

Increased awareness and interest about coffee augmented by growing exposure to worldwide trends due to rising international travel and social media saw many of them exploring specialty coffee and manual brewing techniques. Lockdowns put a halt to the possibility of exploring cafes and thus many coffee consumers in the country turned to home brewing.

Many retail specialty coffee brands saw skyrocketing sales in 2020 as consumers invested in manual brewing equipment ranging from French Press, Moka Pots, Chemex and Aeropress. The new generation of coffee consumers respect the people behind the product, want to better understand the ‘farm to cup’ journey and are willing to invest in educating themselves on all nuances of coffee.

A few years back, this was largely unheard of. Farmers were just one aspect of the coffee supply chain, but hardly ever found the spotlight on them. Now plantation owners are keen on sharing their stories and experiences, information on their crops and the work they put in to make that perfect cup of coffee.

One can safely say that specialty coffee will not just be a passing trend, but en route to becoming one of the mainstays of the Indian coffee space in the coming decade.

I think there is a lack of communication between the consumers and farmers. I know some of the consumers, including me, have started to pay attention to where exactly the coffee is coming and from which farm. What do you think can be done to fill this gap?

The missing ingredient is awareness. People need to be educated about Indian coffee. The new-generation farmers need to collaborate with the Coffee Board of India and conduct events to promote coffees originating from India within the country and internationally.

Joint efforts need to be made by all coffee enthusiasts to encourage the consumption of coffee by making people understand the benefits of drinking coffee. The government has to support and help promote farmers to come forward and establish their own brands.

Being honest and transparent ensures the consumers and clients knows about the past, present and the way you are going to build a future. Bringing credibility to the table builds trust factor for the brand with the consumers.

I know some of the issues the farmers are facing currently are the increasing production costs, what steps are you employing to change that? Have you increased the price of your coffee to reflect that?

Whether we like it or not, coffee is getting more expensive. It’s important to look at some of the reasons why this is happening, before you potentially do one of the following:

  • Buy less sustainable and ethical coffee because it’s cheaper or
  • Lay blame on the wrong people for higher prices.

There are many factors influencing the cost of coffee from climate change, disruptions to global shipping, consumer demand, and packaging cost. While the need to use more environmentally-friendly packaging for coffee cups and bags is real, so too is the cost for shops switching to compostable or recyclable materials. We have also witnessed fluctuating shortages of packaging stock forcing some companies to find more costly short term solutions to packaging which comes at a higher cost.

Lastly, coming to the cost of quality, producing coffee of higher quality simply costs more. Coffee must be cared, harvesting and processing is hard work. It requires time and physical effort if you want to achieve the highest quality standards. You can’t have it both ways.

source: Rasulpur Coffee Estates

What are your thoughts on transparency? Has it benefitted you in any way?

Yes, by ten-fold. Transparency has improved our overall trust factor in this industry. It solves many problems and even stops disasters before they happen. It expands relationships, increases productivity, strengthens innovation, and improved our revenue.

What is the future of specialty coffee?

By far, the most interesting and exciting coffee segment of the moment is specialty coffee. It is rapidly expanding in India and across the globe as consumers continue to seek out the best cup of coffee to enjoy.

When it comes to coffee quality, specialty coffee is the ‘cream of the crop’ and is likened to fine wines due to its distinctive characteristics and delicious flavour that can only be achieved under certain growing conditions.

In today’s market, specialty coffee has become an intricate science and a global phenomenon that is seeing rapid growth across all sectors. More estates are coming into this specialty game, that will give ‘Indian specialty coffee a lot of mileage.’

What do you do in terms of R&D on Rasulpur Estate

We are currently doing research on developing a hybrid plant which is resistant to white stem borer and leaf rust. These are the two biggest pests and diseases faced by all Arabica growers throughout the world. International Coffee Organization (ICO) is working with different countries to find a solution for this.

This R&D program has been ongoing for the past four years on a 40 year old, 30 ft tall, Arabica plant labelled by us as Rasulpur Arabica. So far, the results look promising and it is resistant to these diseases. We have propagated progenies of this plant by clonal cutting, seed and tissue culture, and cross-bred this plant with other varieties of Arabica.

source: Rasulpur Coffee Estates

About Rasulpur Coffee Estate

Rasulpur Coffee Estates & Roasters is based out of Rasulpur village in Coorg district in the hot spots of the Western Ghats, India. The Estate is run by Syeda Sumaira, a fifth generation coffee planter and entrepreneur.

Fun fact: Coffee farms are the best place to get first hand knowledge about the beverage, how it is grown, harvested and processed. Rasulpur Coffee Estates organizes coffee tours, get in touch with them to find out more.

source: http://www.fltrmagazine.com / FLTR / Home> Insight> People / by Naveed Syed / August 11th, 2022

Anitha Nanda: The call of coffee

Agriculture, Business & Economy, Coffee News, Coffee, Kodagu (Coorg), Leaders, Pepper, Records, All, Women/Girls (wef. Sept 03rd, 2022), , , , , , , , , ,

Anitha Nanda Appanervanda, a 61-year-old coffee farmer from Coorg, Karnataka, stands as a symbol of determination, sustainability, and empowerment. Over the course of her 22-year journey, Anitha has not only established a successful coffee farm but has also transformed the lives of hundreds of women in her community, fostering a culture of eco-friendly farming practices.

A passion for farming rooted in childhood

Born and raised in Bengaluru, Anitha’s passion for farming took root in her childhood. Every school vacation, she would visit her grandfather’s coffee estate in Coorg, a place that quickly became her second home. The vast expanse of coffee plants, the rich biodiversity, and the sense of peace found in the hills left an indelible mark on her young mind. “From those early days, I knew I wanted to return to the hills and be part of coffee farming,” she fondly recalls. This deep connection to the land paved the way for her lifelong dedication to sustainable agriculture.

Her dream started to take shape after she married Nanda Belliappa, a fellow coffee farmer from Coorg. Together, they took over the family-owned Surya Kiran Estate, where Anitha embarked on her mission to blend her passion for farming with eco-friendly practices.

Despite her enthusiasm, the road to success was not easy. In the early years, Anitha and her husband faced numerous challenges. Coffee farming requires patience, and the couple struggled to produce good harvests from their robusta coffee plants. “It took almost 10 years before we saw good yields,” she shares, highlighting the perseverance and dedication it took to build the farm.

Their breakthrough came when they adopted intercropping techniques, blending coffee cultivation with black pepper. This method not only boosted productivity but also contributed to a more sustainable farming system. Today, they cultivate 110 acres of robusta and 40 acres of arabica coffee, a testament to their hard work and commitment to innovation in farming.

Anitha’s approach to farming is deeply rooted in her desire to protect the environment. Situated in the biodiversity-rich region of Coorg, her coffee estate is more than just a farm – it is a sanctuary for wildlife. Her coffee plants grow under the protective canopy of rainforest trees, a practice known as shade-grown coffee farming. This method helps maintain the natural balance of the ecosystem, providing shelter for birds, insects, and other wildlife.

“We must protect this land from climate change and global warming,” she asserts, emphasising the role that sustainable practices play in preserving the environment for future generations. Anitha’s farm has been awarded Rainforest Alliance Certification, recognising her dedication to eco-friendly farming.

While she remains deeply connected to traditional farming methods, Anitha is not afraid to embrace modern technology when it benefits the farm. She uses machines for irrigation and weeding, which helps reduce labour and improve efficiency. However, the core of her farming philosophy remains grounded in traditional practices that have been passed down through generations.

Anitha’s success is not just about coffee. She has diversified her farm by growing black pepper and areca nuts, a strategy that has made her farm more resilient and sustainable. This diversification has allowed her to reduce dependency on a single crop and has opened up new streams of income for her family.

Empowering women and building a community

Anitha’s contributions go far beyond her own farm. As an active member of Biota Coffee FPC and the secretary of the Codagu Women’s Coffee Awareness Body (CWCAB), she has empowered around 400 women in her community. This group, which was founded in 2002 during a time when coffee prices were low, has provided women with the support they need to embrace eco-friendly farming practices and achieve fair prices for their crops.

For Anitha, farming is not just a livelihood – it’s a community effort. Through CWCAB, she has helped women coffee farmers promote sustainable farming and spread awareness about the benefits of coffee. Each year, on International Coffee Day, they celebrate by giving away free coffee to locals and tourists, a gesture that symbolises their pride in the hard work that goes into every cup.

Anitha’s dedication to sustainable farming has not gone unnoticed. In 2020, she received a Certificate of Appreciation from the Indian Institute of Spices Research (ICAR-IISR) for her pioneering work in intercropping black pepper with coffee. “It was a proud moment,” she recalls, noting that it validated the years of effort she had poured into her farm.

Despite her success, Anitha continues to innovate and learn. She has recently taken up beekeeping, recognising the crucial role bees play in pollination and the overall health of her farm. This new venture is another example of her commitment to maintaining a healthy, balanced ecosystem.

Coffee Farming: A source of Income and Sustainability

Sustainable farming has proven to be both environmentally and financially rewarding for Anitha. She cultivates robusta coffee, which has been particularly profitable in recent years. Producing around 19-20 bags per acre, she earns Rs. 10,000 per bag, while her arabica parchment fetches a higher price at Rs. 16,000 per bag. This strong financial return is a direct result of her commitment to eco-friendly practices.

While she does use some fertilisers, Anitha avoids harmful chemicals, focusing instead on maintaining native trees and enhancing soil health. Her approach blends the best of traditional and modern farming methods, ensuring that her land remains fertile and productive for generations to come.

A legacy of passion and purpose

Anitha Nanda’s journey from city life to becoming a successful coffee farmer in Coorg is a testament to her passion for the land and her determination to create a better future for her community. Through her sustainable farming practices, she has not only preserved Coorg’s rich biodiversity but has also empowered hundreds of women to take control of their livelihoods.

For Anitha, coffee is not just a crop – it’s a legacy, a connection to her roots, and a vision for a sustainable future. Her story is a powerful reminder that with hard work, care for the environment, and a strong community, anything is possible.

source: http://www.theorganicmagazine.com / The Organic Magazine / Home / by Tanishq Verma

How ‘Black Gold League’ is transforming black pepper cultivation

Agriculture, Pepper

A band of five successful farmers are orchestrating a comeback for the king of spices.

What’s the best way to encourage farmers to adopt modern agricultural practices? Demonstrate success. For them, seeing is believing. That’s exactly what five very successful black pepper farmers have done in Mudigere town in Chikmagalur, Karnataka. In 2013, after being adjudged as the best pepper farmer in the country by International Pepper Community, K R Keshav along with four like-minded individuals started Black Gold League, a non-profit extension service with the sole aim of reversing dwindling pepper productivity.

From time immemorial, the Western Ghats in Malabar was the only source for pepper. India ruled to roost up until the ‘50s with 80 percent market share and then slowly lost its vines to foot rot caused by a fungus Phytophthora. Today, pepper production in Kerala is a pale shadow of itself. Two decades back, Kerala accounted for 95 percent of domestic production with Karnataka contributing about two percent and the rest came from Tamil Nadu, Andaman and Maharashtra. Yields never exceeded 280kilos per hectare. 

Pepper is a vine that trails on a support, or standards. In India, it is normally grown as an intercrop in plantations using live standards such as silky oak, jackfruit, gliricidia, Indian coral and many others trees that allow vine to climb easily. The pepper is also grown as intercrop in coconut and arecanut farms.

But in South East Asia, especially in Vietnam, massive expansion of pepper growing acreage was achieved by using dead wood as standards. Up to 2500 wooden logs with 2-3 vines stapled on to each standard are planted in a hectare. This intense mono cropping allowed Vietnam to rapidly ascend as the largest grower in the world as productivity per hectare increased manifolds to 7,500 kilos. As wooden logs became expensive, some farmers in Vietnam and Cambodia have even tried trailing vines on concrete poles and brick columns but with very limited success. The intense monocropping has its disadvantages. Pepper is a shade loving crop and prolonged exposure to direct sunlight results in physiological disorders and diseases spread quickly in monocropped farms. 

Not to be left behind, some farmers like Mr. Keshav have achieved yields comparable to Vietnam by perfecting soil nutrient management, shade regulation and preventive measures to keep diseases at bay.

For coffee planters in Chikmagalur, who have been harassed by the white stem borer for decades, the Black Gold League training programme has been a savior. The meticulously designed programme, covers the entire gamut of black pepper production cycle—from nursery management to packaging hygiene. Apart from emphasis on ecofriendly practices, it also includes field visits and live demonstrations from scientists. This has made the programme wildly popular as more farmers have begun recording better yields by following the recommended methods. While dried pepper is traded in kilos, the quality is determined by its density i.e. gram per liter weight. The bulk density can vary between 300g/l to 600g/l. For every 10-gram increase in density, the quoted price goes up by a percent. The domestic price for bold grade is hovering around Rs.720 per kilo.

The six-year bull run in price has also made it easier for farmers to invest in technologies to improve productivity. Some are sending soil and leaves for testing twice a year to manage plant nutrients at an optimal level. The cost of analyzing a single leaf petiole is about Rs.6,500 and Rs. 900 for a soil sample. It is with these precision-farming techniques, Karnataka is beginning to cement its position as the top producer in the country and Chikmagalur has already displaced Kerala’s Idukki as the capital of Indian black pepper. 

The farmer-to-farmer knowledge transfer network now has set bigger ambitions. They want to promote high quality shade grown Indian pepper to the global community and highlight the flora and fauna that live together with the vines. The first global Black Gold League conference is scheduled in early June at Chikmagalur. 

Vietnam farmers too are realizing the hidden costs of short-term focus. Many consignments have been rejected due to high pesticide residues and long dry spell this year is set to drastically cut production and increase disease incidences. 

“In the long run, only shade grown pepper is sustainable. Chopping trees and using them as dead standards is counterproductive and unsustainable. We want to showcase to the world that high productivity can be achieved without disturbing the ecological balance of nature,” said Mohan G Alvares, co-founder and director of Black Gold League.

Aruna Urs farms in his village in Mysuru, Karnataka. He was co-founder and CEO of a database management company in Mysuru. Prior to that, he worked as an adviser to the government of Timor-Leste (East Timor).

Aruna blogs about farming, rural & agri economy on his blog, Rural Dispatch, a part of Business Standard’s platform, Punditry.

source: http://www.business-standard.com / Business Standard / Home> Opinion> Specials / by Aruna Urs / November 30th, 2015

MP Wadiyar urges Sitharaman to continue to exempt pepper from GST

Agriculture, Business & Economy, Pepper, Records, All

Bengaluru, Sept 17 (PTI) Lok Sabha MP Yaduveer Krishnadatta Chamaraja Wadiyar on Tuesday said he has written to Finance Minister Nirmala Sitharaman to continue to exempt pepper from Goods and Services Tax (GST).

“Met Hon’ble FM Nirmala Sitharaman Ji to discuss GST exemption for black pepper, a vital issue for farmers in Kodagu, Hassan & Chikmagalur districts. Requested exemption continuation, citing agricultural produce classification & potential negative impact on farmers & exports (sic),” Wadiyar posted on X.

In his letter, a copy of which he had also posted on X, Wadiyar said that it has been brought to his notice that members of his Mysuru LS constituency, primarily from Kodagu district, have received notices from the GST office in Mysuru, stating that the sale of pepper grown at their plantation is subject to GST and that the planter also needs to be registered under the GST Act.

“The GST notice stems from a misunderstanding about the nature of the drying process. The pepper growers requisitioned me to bring to your kind attention that the drying process does not fundamentally alter the essential characteristics of pepper. It is primarily a preservation technique.

The GST Act’s definition of agricultural produce, clearly aligns with the nature of pepper, the treatment of similar commodities like paddy and chillies suggests that the classification of pepper as taxable product is inconsistent,” read the letter sent to the FM.

According to Wadiyar, the imposition of GST on these products could have significant negative consequences for the plantation districts of Karnataka, including Kodagu, Hassan and Chikkamagaluru, as well as for growers in Kerala and Tamil Nadu.

“It could lead to increased costs, reduced profit margins and potential job losses. Additionally. It could negatively impact exports, reducing India’s competitiveness in the global market,” he added.

Wadiyar requested in his letter that after drying of green pepper, this dried pepper could be given a separate HSN code and exempt it from GST applicability. PTI JR ROH

This report is auto-generated from PTI news service. ThePrint holds no responsibility for its content.

source: http://www.theprint.in / The Print / Home> India / by PTI / September 17th, 2024

Planters seek GST exemption for black pepper, cardamom

Agriculture, Business & Economy, Pepper, Samajas, Associations, Clubs (wef. Sept. 03rd, 2022)), , , , , , , , , ,

Planters seek GST exemption for black pepper, cardamom

Hunsur:

A delegation of Codagu Planters Association (CPA) met Mysuru-Kodagu MP Yaduveer Krishnadatta Chamaraja Wadiyar on Aug. 20 during the 109th birth anniversary of former CM Devaraj Urs at Kallahalli, Hunsur.

The CPA presented a memorandum requesting the MP’s intervention to secure GST exemption for black pepper and cardamom. The delegation was led by CPA Chairman A. Nanda Belliappa and comprising Vice-Chairman A.A. Chengappa, members K.K. Vishwanath, K.K. Belliappa, Muthu Cariappa, and Secretary C.K. Belliappa.

The CPA’s memorandum highlighted that GST authorities have been issuing notices to coffee growers, insisting on GST registration due to the tax on black pepper. They argue that while green pepper is not subject to GST, dried black pepper attracts tax.

The CPA contends that the drying process does not alter the fundamental nature of the produce and should not impact the tax-exempt status of black pepper and cardamom.

This stance is supported by Section 2(7) of the CGST Act 2017, which exempts individuals or Hindu Undivided Families engaged in cultivation by their workers or with the help of family members or hired workers from GST registration.

The CPA also pointed out that imposing GST on black pepper and cardamom is inconsistent with the treatment of similar commodities like paddy and red chillies, which are exempt from GST.

The delegation briefed MP Yaduveer Wadiyar on the issue, who assured them that he would raise the matter with the Union Finance Ministry. A memorandum has also been submitted to the Union Finance Minister and the Finance Secretary through the MP.

source: http://www.starofmysore.com / Star of Mysore / Home> News / August 22nd, 2024

Farmer’s Notebook: The Life of a Banker Turned Farmer

Agriculture, Coffee, Kodagu (Coorg), Pepper, Science & Technology, , , , , ,

Struggling to improve yield levels with traditional methods at his coffee plantation, Hoysala found great success with technological innovations.

Hoysala at his plantation. Credit: M.J. Prabu

Farming, especially in India, is generally considered to be a traditional field that’s averse to innovation, however  M.G. Hoysala’s successful decision to quit banking for farming with the help of technological innovations, shows that keeping an open mind towards new, nontraditional cultivation techniques and interacting with experts in the field is essential for achieving farming success.

While many come into the profession unwillingly, Hoysala represents a section of people that actually wants to take on the family vocation. After spending five years working at a private bank, Hoysala came to realise the importance that the agriculture and plantation sector held for him. So he left his job and took over his father’s coffee plantation.

Since he took over, the Hoysala’s 40 acre farm in Karnataka’s Kodagu district has become a role-model of sorts for the other farms in the area.

As is common in the region, Hoysala grows Arabica coffee on his farm, but what differentiates his farming practices from the rest is the presence of tall indigenous trees that grow alongside the rows of coffee bushes, their height providing shade for the lower shrubs. Another distinguishing factor is the presence of black pepper vines that cover the trees’ trunks.

Starting off as an amateur, Hoysala initially followed the locally practiced traditional forms of cultivation. However, his lack of experience and the absence of proper guidance worsened his predicament. Disease-damaged crops, low productivity and a lack of knowledge about advanced production technologies were just some of the problems Hoysala faced when he took over the coffee plantation.

Collaborating with experts

Hoysala recalls contacting the Indian Institute of Spices Research around the same time as he started to realise that he would need technology if he wanted to stabilise his plantation’s yield level in a sustainable manner. His association with the institute started when he attended an eye-opening seminar organised by the organisation’s regional station at Madikeri, Kodagu.

That first seminar taught him about the varietal wealth of black pepper along with information on various crop production, protection and processing technologies that were being developed at the institute.

Drawing on his experiences from the banking sector, Hoysala was certain that the timely and meticulous adoption of technologies designed to aid crop production were essential to maintaining a profitable plantation.

“The productivity of vines was below the level of expectation and we could hardly harvest six tonnes from an area of 40 acres. We understood that not adopting recommended measures in time, especially to control diseases, could lead to heavy crop loss,” says Hoysala.

“Moreover, we were unaware that instituting shade regulation before the monsoon and irrigation during the summer months would improve the setting of berries and ultimately increase the yield.” 

After Hoysala had established a close relationship with the regional station’s scientists, he set about addressing his plantation’s problems one by one.

Shade regulation was the first priority, followed closely by the scheduling of fertiliser, increasing organic inputs fortified with growth-promoting organisms, regularly monitoring the crops for diseases and irrigation during the summer months. 

“By adopting these [new and] improved technologies, we have increased the production from six to 12 tonnes. [Which is] on average a two-fold jump within a time span of five years,” said Hoysala.

The plantation’s irrigation system was further strengthened by the construction of water harvesting structures like farm ponds and bore wells. Besides these measures, Hoysala also had pits dug between the rows of coffee plants to harvest run-off water as it also helps with enriching the soil.

The changes extend to pepper cultivation as well. Two years ago, Hoysala took ten acres of land which was used to grow ginger and transformed it into a well-designed pepper plot with silver oaks to serve as standards for the vines and robusta coffee bushes interplanted with the pepper vines.

It currently costs Hoysala a total of Rs 85,000 per acre to implement these measures along with paying the regular operational costs of running the plantation. In return, he earns Rs 1 lakh per acre per annum from the coffee and black pepper grown on the farm, allowing Hoysala to maintain the sustainable, profitable plantation he aspired to.

For further information, contact:  M. G. Hoysala, Sri Siddalingeshwara Estate, Hardur P.O., Suntikoppa, Kodagu, Karnataka–571 237, mobile: 09449682430, Email: hoysala.mg@gmail

and his guide

Dr. S. J. Ankegowda, Principal Scientist and Head, ICAR-Indian Institute of Spices Research Regional Station, Hervanadu Post, Appangala, Madikeri, Karnataka – 571 201, Phone 08272 – 245451; 245514; 298574. Mobile:  09663069241, email: 

source: http://www.thewire.in / The Wire / Home> Agriculture / by M J Prabu / December 29th, 2016

Spices Board to hold buyer-seller meet in Madikeri on Jan. 24

Agriculture, Business & Economy, Pepper, Records, All, Travel, Tourism & Homestays (wef. Oct 03rd, 2021), , ,

It will provide a common platform for buyers and sellers of the spice industry to interact directly and establish effective business linkages.

The Spices Board of India will be holding a buyer-seller meet for spices at Hilldale resorts in Madikeri on January 24.

A press statement from the Assistant Director of Spices Board of India’s Divisional Office in Madikeri said the buyer-seller meet, which will be held between 10.30 a.m. and 5.00 p.m., will provide a common platform for buyers and sellers of the spice industry to interact directly and establish effective business linkages.

The Spices Board India, which functions under the Ministry of Commerce, Government of India, in its statement, pointed out that Karnataka holds a significant position in spice production in India by being a major producer of ginger and black pepper.

Karnataka also produces other spices such as cardamom, chillies, turmeric, garlic, coriander, nutmeg, clove, tamarind etc. During the year 2021-22, the State produced 7,09,546 metric tonnes of spices from an area of 3,75,082 hectares, the statement added.

Spices Board India, a flagship organisation for the development and worldwide promotion of Indian spices, said India’s spices exports with “a volume of 15,31,154 metric tonnes, valued at ₹30,576 crore during 2021-22, scaled the landmark level of USD 4.102 million in value realisation, besides recording a growth rate of 26.76 per cent, 38 per cent in rupee terms and 32 per cent in dollar terms, compared to 2019-20, despite the global pandemic situation”.

source: http://www.thehindu.com / The Hindu / Home> News> India> Karnataka / by The Hindu Bureau / January 21st, 2023

‘Agriculture Is A Profitable Occupation If Innovative’

Agriculture, Amazing Feats, Business & Economy, Coffee, Kodagu (Coorg), Defence Services (Air,Land,Sea),Police (wef. Dec 09th, 2021), Famous Personalities of Kodagu / Coorg, Honey (Apiculture, Bee Keeping) (wef. Oct 03rd, 2021), Inspiration / Positive News and Features, Leaders, Pepper, Records, All, , , , , , ,

Progressive farmer and Rajyotsava awardee Somengada Ganesh Thimmaiah shares his thoughts 

Madikeri:

Kodagu’s progressive farmer Somengada Ganesh Thimmaiah of Nallur village near Ponnampet in the southern part of the district has won the Rajyotsava Award for agriculture.

Though coffee and pepper are the prominent commercial crops in Kodagu, Ganesh Thimmaiah has been growing both agricultural and horticultural crops in integrated farming methods and has scripted success.

He is actively involved in innovative agricultural practices since the last 30 years and had earlier served the Indian Army. After retirement from services, he took up agriculture in his 15-acre land and has grown more than 60 varieties of paddy.

 To gain additional income, he has a poultry farm and is also involved in apiculture and pisciculture. Apart from the regular crops of coffee, pepper, ginger, mango, orange and jackfruit, Thimmaiah has cultivated rambutan fruit.

In the integrated method in agriculture, he grows areca, coffee and paddy as main crops and a variety of vegetables and fruits and sub-crops. Thimmaiah has also been growing the ‘Beth’ plants required for honey bees and has implemented a mechanised system in agriculture.

At a time when more and more youths are showing interest in jobs and businesses, Ganesh Thimmaiah has earned name and fame as model farmer and has bagged many awards in the past. He won the National-level Babu Jagjivan Ram Krishi Samman Award. The Indian Council of Agricultural Research (ICAR), New Delhi, conferred the prestigious award on Thimmaiah on the occasion of its 92nd Foundation Day in 2020.

In April this year, he gave comprehensive training in agriculture to the batch of IAS officers at Lal Bahadur Shastri National Academy of Administration, Mussoorie.

 “I am honoured to be conferred with the prestigious Rajyotsava Award and this gives me an opportunity to innovate further. I have been involved in agriculture for three decades and there is a need of attracting more and more youths to agriculture as it is profitable if innovative,” he said.  

source: http://www.starofmysore.com / Star of Mysore / Home> News / October 31st, 2022

Sandooka: Virtual Museum Of Kodava Heritage & Culture

Agriculture, Amazing Feats, Arts, Culture & Entertainment, Business & Economy, Coffee, Kodagu (Coorg), Defence Services (Air,Land,Sea),Police (wef. Dec 09th, 2021), Education, Famous Personalities of Kodagu / Coorg, Green Initiatives / Environment, Historical Links / Pre-Independence, Inspiration / Positive News and Features, Leaders, Nri's / Pio's, Pepper, Records, All, Science & Technology, Sports, Travel, Tourism & Homestays (wef. Oct 03rd, 2021), World Opinion

Call to help preserve memories of a vanishing people

While modernisation has opened many opportunities for the well-qualified, it has also distanced the young from their heritage and culture.  This is even more accentuated amongst Kodavas living outside Kodagu. There is a need to establish a platform where young Kodavas could learn and keep in touch with the community’s heritage, cultural practices, folklore, music, dance, festivals and history, says Mrs. Codanda Rathi Vinay Jha, IAS (Retd.) and Chair, India Foundation for the Arts (IFA), who has initiated establishing a Virtual Museum of Kodava Heritage & Culture named ‘Sandooka,’ a treasure trove of information. —Ed

Kodavas are a micro-minority community in India, who live in Kodagu (Coorg) in Karnataka State. It is estimated that there are about 1,50,000 ethnic Kodavas within and outside Kodagu. 

Kodavas, by virtue of living quite isolated in a densely wooded hilly terrain on the Western Ghats of India since time immemorial, have developed their own unique culture, physical attributes, cuisine, language, attire, religious rituals and practices. 

Over the centuries, Kodavas adapted themselves to the harsh weather conditions, dangers from wild animals and the inhospitable terrain of Kodagu and transformed the land to an idyllic haven it is today.  With the passage of time, they toiled literally with bare hands to cultivate paddy in the valleys.

With the forests providing bountiful supply of wild game, they became expert hunters initially with bows and arrows, and later with firearms which enabled them to emerge as a warrior race.  They transformed the fertile land and were able to grow enough paddy that they could export to neighbouring areas. 

The interactions with immediate neighbours in present day Kerala, Mysuru and Mangaluru, influenced the Kodava language, places of worship, construction of their dwellings and some of the religious practices as well.  However, Kodavas still retain their fundamental philosophy of ancestor and nature worship.  They come under the broad umbrella of Hinduism.

Kodagu was ruled by Kodava Nayakas or Palegars who were basically warlords.  The Haleri dynasty established their rule in Kodagu after cleverly replacing the hopelessly divided Nayakas during the early part of the 17th century.  The Haleri Rajas ruled for over two centuries until the British takeover of the administration in 1834 after deposing the last Raja.  During the rule of the Haleri Rajas and later the British, Kodavas remained the prominent community very much involved in the administration.

During the British rule, education was introduced and this brought about quantum changes in the lifestyle of the Kodavas.  Kodavas found several employment opportunities.  Introduction and scientific cultivation of coffee and spices vastly improved the economy of the region.  Kodava culture and ethos found expression in the writings by the British, European and Kodava authors. 

By the time India got her independence, many Kodavas held important and high-level offices in sectors such as the Defence Forces, Administration, Revenue Department, Forest Department, Police, in the field of Education, Engineering and Medicine. 

Kodavas have several distinctive elements in their social, cultural and religious practices.  One of them is the deferential status given to women. There is no dowry system in the community.  Centuries ago, widow remarriage was permitted. This enlightened attitude is now reflected in well-educated Kodava women shining in a variety of fields.

After India’s independence many Kodavas ventured out of Kodagu seeking better opportunities in education, employment, business and sports.  Kodavas are now spread all over the globe.  The last three decades has seen a large number of Kodavas migrating outside the country. There is now a sizable number of Kodava diaspora in the US, Canada, UK and Australia.  In many cases, there are a couple of generation of Kodavas born and brought up outside Kodagu and outside India as well. 

While modernisation has opened many opportunities for the well-qualified, it has also distanced the young from their heritage and culture.  This is even more accentuated amongst Kodavas living outside Kodagu.  There is a need to establish a platform where young Kodavas could learn and keep in touch with the community’s heritage, cultural practices, folklore, music, dance, festivals and history. 

It is with this aim in mind that Mrs. Codanda Rathi Vinay Jha, IAS (Retd.), as Chair, India Foundation for the Arts (IFA), initiated establishing a Virtual Museum of Kodava Heritage & Culture (VMKHC).  This project is evocatively named — Sandooka — a treasure trove of information.  IFA has successfully supported several path-breaking projects in the field of  art and culture. 

Sandooka will be a living museum that will be interactive and open to receiving relevant new materials from the public.  People, especially the future generations of Kodavas, will have an easily accessible platform to gather details of their heritage.  Weblinks will also be given to some of the websites dealing with Kodava culture.  It is hoped that this treasure trove of information will be of immense help to those who wish to carry out further research on Kodavas. VMKHC will cover the following aspects of Kodagu and Kodavas:

1. Customs and Rituals  

2. Cuisine

3. Architecture                 

4. Clothes and Jewellery

5. Art & Craft                    

6. Landscape

7. Literature and Folklore

8. Community Histories

9. Festivals

The project is generously funded with a Corporate Social Responsibility (CSR) grant from Recaero India Pvt. Ltd., which is a pioneer in the field of aerospace engineering and is headed by Vinay Jha, IAS (Retd).  A highly professional team has been forged to deal with every aspect of the project.   The team comprises:

Lina Vincent – Project Head; Upasana Nattoji Roy – Designer (Switch Studio); Saurav Roy – Designer (Switch Studio) and Mookanda Nitin Kushalappa – Researcher.

IFA office-bearers are: Arundhati Ghosh (Executive Director) and Darshana Davé (Project Co-ordinator); Advisory Group: Rathi Vinay Jha, C.P. Belliappa and Hemanth Sathyanarayana.

Sandooka invites submission of Kodava artefacts, rare photographs, antiques including jewellery (photos) and anecdotes of yore.  All accepted materials will be given due recognition and credits. Sharing your valuable knowledge and collections will enrich the contents of Sandooka.

For details of submission of materials, please visit: www.sandookamuseum.org

source: http://www.starofmysore.com / Star of Mysore / Home> Feature Articles / by C.P. Belliappa / August 01st, 2022

Kodagu farmer wins award for conservation of native pepper crop

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While ‘Adi Pepper’ was locally known as forest pepper and was used only for domestic purposes by the locals, it has now attained a brand value of Rs 3500 per kilo.

Left, N Poonacha receiving the award at the ceremony in New Delhi. Right, Snapshot of the indigenous 'Adi Pepper' spikes.
Left, N Poonacha receiving the award at the ceremony in New Delhi. Right, Snapshot of the indigenous ‘Adi Pepper’ spikes.

Madikeri :

A progressive farmer, Napanda Poonacha of Kodagu district looks forward to being known as a pro-nature farmer. He is extensively working towards identifying commercial crops that have little or no ill impact on biodiversity and he was recently awarded the Plant Genome Saviour Farmer Reward (2019-20) for his contribution towards the conservation of indigenous crops of ‘Adi Pepper’.

The award has been conferred by the Union Agriculture Ministry’s Protection of Plant Varieties and Farmers’ Rights Authority and Poonacha received the award from union agriculture minister Narendra Singh Tomar at a ceremony in New Delhi on November 11.

“This award has been granted to farmers who recognize, conserve and promote crops that are useful to biodiversity. Similarly, I won the award for my research, conservation and promotion of ‘Adi Pepper’ – an indigenous variety of pepper that is extensively found growing across natural habitat of Garvale village limits in Kodagu,” explained Poonacha.

He is the proprietor of Adi Pepper Demo Farm and Research Center in Garvale and is extensively involved in identifying native crops in the district that have great potential of becoming a commercial crop without causing damage to the ecosystem.

“Adi Pepper crops are extensively found in the natural habitat across the Garvale area. At the research center, we took the initiative of getting this species of pepper registered under PPFRI and this quality pepper was recognized as farmer’s variety pepper in 2015. This is the only species of pepper that has undergone biochemical analysis and is considered the best among the seven species of pepper that are grown across Kodagu,” he detailed.

While this variety of pepper was locally known as forest pepper and was used only for domestic purposes by the locals, it has now attained a brand value of Rs 3500 per kilo – earning over six times more returns than the other species of black pepper marketed in the district.

“Adi pepper is a native crop and has no harmful impact on biodiversity. This is high-quality pepper and its processing is different from the other species. The ripening of the pepper seeds takes place in November and it is harvested during the same month. However, the pepper seeds are handpicked, treated with hot water and then dried and processed. This ensures top quality of the pepper, earning high returns,” he explained.

source: http://www.newindianexpress.com / The New Indian Express / Home> States> Karnataka / by Pragna GR, Express News Service / November 18th, 2021