www.timesofindia.com

Mapusa adds spice to export market

VIDYUT KUMAR TA

TIMES NEWS NETWORK [ THURSDAY, MAY 23, 2002  11:14:24 PM ]

MAPUSA: The pungent aroma of exotic fresh spices fills the air of curry
leaves, turmeric, mustard seeds, star anise and cardamom pods which are
displayed in open baskets and large burlap sacks at different market places
across the state.

Vendors at the Mapusa market in North Goa district have some kind of secret
mixes of fragrant masala and specially guarded curry powder recipe. The
Mapusa market is one of Goa's biggest markets with full of colours, noise
and exotic smells. One can buy anything from a needle to a pig, spices to
antiques, clothes and silks to heart's desire things.

Talking to The Times of India, Ramesh Mardolkar, a spice vendor at the
Mapusa market, says spices are sourced from the rich soils of the state.
>From Goa comes selected curry spices, masalas and cardamom which are
dry-roasted and blended in small batches, to ensure the utmost in freshness.

There is a warm blend of Goa's finest spices in the Mapusa market which is
widely used for cooking, curry dishes, and as a tasty and colourful
flavouring in rice dishes. Expensive, and exotic, this spicy sweet flavour
and slight eucalyptus aroma is perfect on toast, sprinkled on cookies, ice
cream, apple or berry pies, cooked cereals, in fruit smoothies or puddings,
said Mardolkar.

The inland hills are a breathtaking feature of Goa. Winding country roads
pass terraced fields and a myriad fruit trees. A major cash income comes
from cashews, which yield their nut harvest in the month of April. Cashew
fruit also keeps people happy with a local firewater called fenni, distilled
from the fermented juice and pulp, and selling for under a pound a bottle.

Toddy is tapped from coconut trees, to yield a similar source of alcohol
with the delicate flavour. A favourite tourist excursion goes to a model
fruit and spice farm, to watch coconut harvesting, and see the plants and
trees which produce black pepper, coriander, saffron, cloves, cinnamon,
cumin and tamarind.

Most visitors go home with low cost packets of spices and cashew nuts from
Goa.

Within the past one decade, the international trade in spices has grown by
leaps and bounds. An estimated 500,000 tonnes of spices and herbs valued at
$1,500 million are now imported globally every year, said R.S. Shrivastava
of Delhi-based Spice Export Corporation of India.

An impressive 46 per cent of this supply comes from the country. India's
exports of spice extracts have shown spectacular growth attaining over 50
percent of the global market within a short span. Over the past decade, the
spice industry has made quality the cutting edge of its global game plan.

In recent years, export of spices has been taking a giant leap. The Indian
export of spices has crossed the $450-million mark during 1999-2000 and has
reached $468 million now. This remarkable achievement is born of a sea
change in the industry scene.

>From traditional commodity exports, spices have evolved into a
state-of-the-art industry. Absorbing technology, broad-basing its products
range, developing value-added products, identifying niche markets, forging
strategic alliances clinching global collaborations and joint ventures.

Spices constitute an important group of agricultural commodities which are
virtually indispensable in the culinary art. They can be primarily defined
as farm products used in various forms like fresh, ripe, dried, broken and
powdered which contributes aroma, taste, flavour, colour and pungency to
food, rather than a lone food seasoning factor, said Shrivastava.


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