FAO, Spices Board and STDF strengthen spices value chain in India
The Food
and Agriculture Organization of the United Nations (FAO) recently organised the
Project Results Dissemination Workshop for the project titled, ‘Strengthening
Spice Value Chain in India and Improving Market Access through Capacity
Building and Innovative Interventions’ on 27 September 2024, in New Delhi.
FAO
initiated the project in 2020 to produce clean, exportable spices and improve
market access for farmers. The project was implemented in collaboration with
the Spices Board and with financial support from the Standards and Trade
Development Facility (STDF) based at the World Trade Organization (WTO).
The project
was implemented across four states, namely Andhra Pradesh, Gujarat, Madhya
Pradesh and Rajasthan focusing on key spices such as coriander, cumin, fennel
and black pepper.
During his opening remarks, Takayuki
Hagiwara, FAO Representative in India, underscored the efforts made to address
food safety challenges in production, post-harvest processing, and trade,
emphasizing the promotion of improved practices and the establishment of a
credible certification system for Indian spices. Neeraj Gaba, Director at the
Ministry of Commerce and Industry, Government of India, delivered the keynote
address, highlighting the importance of setting up quality laboratories and
parks by the Spice Board to boost the export potential of Indian spices.
Pablo
Jenkins, Economic Affairs Officer at the STDF Secretariat, WTO, highlighted the
spice value chain project as a key example of strategic funding, showcasing its
potential for long-term sustainability and replicability in other regions. He
emphasised the project's ability to bring tangible benefits to local communities
by enhancing their involvement in the value chain.
Dr AB Rema
Shree, Director of Research and Finance (in-charge) at the Spices Board highlighted
that the project strengthened Farmer Producer Organizations (FPOs) in the
target locations through facilitating their collaborations with the exporters.
This played a key role in creating valuable market opportunities for the
farmers. AS Dinesh Kumar, IAS, Collector and District Magistrate of Alluri
Sitaram Raju District, Andhra Pradesh, stressed the importance of primary
processing in increasing income and creating more trade opportunities. He also
noted the project's positive impact on the ecosystem by promoting reduced
fertilizer use and the elimination of pesticides.
Farmers from Andhra Pradesh, Rajasthan,
Madhya Pradesh, and Gujarat shared their experiences of the transformations in
spice cultivation brought about by targeted interventions. Previously, they
relied on traditional farming methods, using locally available seeds and
applying fertilizers and pesticides with minimal technical knowledge. However,
through comprehensive training programs on Good Agricultural Practices (GAP)
and Good Hygiene Practices (GHP), alongside exposure visits to spice
industries, and processing units, the farmers gained an understanding of best
practices in spice cultivation and post-harvest handling. As a result, the
quality of their spice produce has significantly improved.
Farmers also expressed that the provision
of machinery, such as threshers to minimize spice splits, and tarpaulin sheets
to prevent contamination by keeping spices off the ground, has played a crucial
role in improving the overall quality of the spices. These measures have
significantly enhanced the marketability of the produce.
The project enhanced the availability of
high-quality, safe spices from India for export through the implementation of
Sanitary and phytosanitary (SPS) measures and by engaging key players in the
spice value chain, including farmers, aggregators, traders, manufacturers, and
exporters. During the project period, a series of initiatives were undertaken
which included focused physical classroom trainings, and field demonstrations
on Good Agriculture Practices (GAP) and Good Hygiene Practices (GHP). During
the period, 150 master trainers were trained, 1700 farmers and 200 other
stakeholders were trained in the value chain, and exposure visits were
organized for more than 200 farmers including women.
The project also adopted innovative digital
solutions by creating 60 community training videos on several topics such as
pre-sowing to post-harvest handling and storage of spices. These videos were created in collaboration
with the Digital Green. 60 extension workers were trained in video
dissemination, and nearly 6000 farmers, including women watched the videos
within a month. Street plays were also organized during the project period with
a strong focus on women’s participation to create awareness of GAP and GHP
among the community.
The establishment of buyer-seller networks
has significantly enhanced market access, allowing farmers to obtain better
prices for their high-quality produce. As a result of these efforts, farmers
have seen a substantial rise in the market value of their spices. To support
these market linkages and encourage direct negotiations, eight buyer-seller
meetings were organized across the intervention states, leading to 25 formal
buyback agreements between FPOs and exporters.
Over the years, the project received
support from governments, research institutes, NGOs, and other relevant
stakeholders. This initiative improved food safety and consumer health in India
and export markets, to boost the incomes of small-scale farmers, and empower
women and marginalized communities. The project has contributed to alleviating
poverty (SDG 1) and hunger (SDG 2) among spice farmers in Andhra Pradesh,
Gujarat, Madhya Pradesh, and Rajasthan. It helped the farmers improve their
knowledge and skills in food safety, which led to greater market accessibility,
both regionally and globally. The project has also resulted in better prices
for spices produced by small and marginal farmers, thereby increasing their
incomes and reducing poverty.