A growth catalyst: Bogura's Spice Research Centre spices up agriculture
Highlights:
- Bogra's Spice Research Centre developed 58 spice varieties and 156 cultivation technologies
- Bangladesh cultivates 30 varieties of spices, producing 35.93 lakh tonnes annually
- Cumin cultivation, once thought impossible, is now practised by 80 farmers across 17 districts
- Bangladesh faces a 13.54 lakh tonne annual spice deficit, relying on imports worth Tk8,000–9,000 crore
- The centre researches uncommon spices and develops high-yielding, climate-resilient varieties
Ruhul Amin, a young entrepreneur from Onahata village in Dupchanchia upazila of Bogura, has successfully cultivated ginger in 22 sacks near his home recently.
Inspired by this success, he plans to expand into commercial farming. To learn more about ginger cultivation and enhance his technical knowledge, Ruhul Amin recently visited the Spice Research Centre in Bogura.
Keep updated, follow The Business Standard's Google news channel
The Spice Research Centre, a pioneering institution, has been instrumental in enhancing spice crop production through advanced research and training initiatives.
Officials at the centre noted that interest in agricultural technology is rising, with many educated individuals turning to farming. Such initiatives, they said, are boosting productivity across the country.
Spices have long played a role in the subcontinent's history, initially used as dyes and medicines before becoming a culinary staple.
Currently, 30 types of spices are cultivated in Bangladesh, out of the 113 that are grown worldwide. Spice crops are typically harvested from tropical plants, and Bangladesh ranks among the top five global spice producers, according to the Food and Agriculture Organisation.
Spices are cultivated on 4.29 lakh hectares of land in Bangladesh, producing 35.93 lakh tonnes annually, accounting for 9% of global spice production.
However, the country still relies on imports to meet domestic demand, with an annual deficit of 13.54 lakh tonnes. Bangladesh imports around Tk8,000–9,000 crore worth of spices each year, prompting ongoing research to reduce dependency on imports.
Comtributions of Spice Research Centre
Established in 1996 under the Bangladesh Agricultural Research Institute (BARI), the Bogura Spice Research Centre has developed 58 spice varieties and 156 cultivation technologies over the past two decades.
Its research has improved crops like onion, chilli, garlic, ginger, turmeric, coriander, black cumin, fenugreek, parsley, fennel, wild celery, ajowan, chives, mint, common palm, cinnamon, black pepper, betel leaf, cumin and many other spices.
The centre operates three regional and four sub-regional research facilities to expand its impact nationwide.
Farmers are already benefiting from the centre's innovations. Saiful Islam, a farmer from Krishnapura village in Shibganj upazila, cultivated cumin on eight kathas of land this year.
"The seedlings are looking good, and if I get a good yield, I plan to expand to commercial farming," he said.
Mahmudul Hasan Suja, senior scientific officer (Horticulture) at the centre, highlighted the profitability of cumin farming.
"Cumin cultivation can yield four times more profit than rice," he explained. This season, 80 farmers across 17 districts are growing cumin, a crop previously considered unsuitable for Bangladesh's climate.
Addressing onion market instability
The country faces an annual onion shortage of approximately 5 lakh tonnes, leading to market instability between August and November.
To tackle this, the Spice Research Centre and the Department of Agricultural Extension have developed BARI Onion-5, which can be cultivated year-round.
Farmers are being encouraged to grow this variety to reduce reliance on imports.
Nur Alam Chowdhury, a senior scientific officer, shared progress on summer onion cultivation, saying, "Developing seedlings for summer onions was a challenge, but we have succeeded. Many districts are now cultivating summer onions, which will significantly reduce import dependency."
The centre is also pioneering onion powder production in Bangladesh to curb post-harvest losses, which account for 25–30% of total onion production.
Masud Alam, a researcher in food processing, said, "Onion powder can be a sustainable alternative to raw onions, creating opportunities for entrepreneurs and stabilising the market."
Technological innovations
The Bogura centre has introduced methods like ginger cultivation in sacks, increasing onion yield through zinc and boron application, and intercropping chilli and onion.
Other advancements involve enhancing garlic production through integrated nutrient and irrigation management, producing turmeric through seedlings, and implementing integrated pest management strategies.
Additionally, the research centre has focused on determining the rate of decay and sprouting of different onion varieties in storage.
It also continues to research less common spices, including dill, bay leaf, wild celery, ajowan, chuijhal, aromatic ginger, long pepper, zedoary, achiote, sweet flag, pandan, lemongrass, mango ginger, basil, piper cubeb, chives, allspice, curry leaves, clove, pistachio, almond, nutmeg, mace, vanilla, rosemary, and parsley.
Chief Scientific Officer Md Zulfiqar Haider Pradhan underscored the centre's collaborative approach, stating, "We work with the Department of Agricultural Extension to ensure our innovations reach farmers. Despite challenges like weather and manpower shortages, our efforts are bringing significant benefits to the public."
With its focus on high-yielding, nutrient-rich and climate-resilient spice varieties, the Bogura Spice Research Centre is advancing agriculture in Bangladesh while reducing reliance on imports.
