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KERALA NUTMEG (MACE) NUTMEG CULTIVATION IN KERALA |
Nutmeg cultivation in Kerala has seen significant advancements, particularly with the introduction of high-yielding varieties like Viswasree and Keralashree, developed by the ICAR-Indian Institute of Spices Research (IISR). These varieties are tailored for the climatic and soil conditions of Kerala, a major nutmeg-producing region in India.
The cultivation of nutmeg in Kerala is a significant agricultural activity, with a focus on maximizing yield and quality. The region's climate and soil conditions are well-suited for nutmeg cultivation, and the development of superior varieties has further enhanced its potential.
Nutmeg Varieties in Kerala
The ICAR-IISR has developed two key varieties: Viswasree and Keralashree.
- Viswasree: This variety, derived through clonal selection, is known for its high yield and quality attributes. It begins bearing fruit around six years after planting and can yield up to 480 kg of mace and 3122 kg of nuts per hectare by its eighth year, with potential yields reaching much higher levels in later years. Viswasree is also noted for its high oil and oleoresin content, along with significant levels of myristicin and elemicin, contributing to its enhanced flavor profile.
- Kerala Shree: Developed through farmer participatory breeding, Kerala Shree is another important variety. It starts flowering about four years after planting and is known for its bold nuts and thick mace. By its tenth year, it can yield approximately 7560 kg of dry nuts and 1512 kg of mace per hectare. Kerala Shree's mace and nut oils are rich in sabinene and myrcene, contributing to a unique aroma, while maintaining low levels of myristicin and elemicin.
Punnathanam Nutmeg
Another notable variety grown in Kerala is the Punnathanam nutmeg, developed by Varkey Thoman and now propagated by his son, Shajan Varghese. This variety is known for its extra-large size and high yields, making it a profitable choice for farmers. Shajan Varghese's farm in Idukki, Kerala, yields an average annual turnover of around Rs40 lakh from 300 trees. The Punnathanam variety has undergone quality tests by institutions like the Indian Institute of Spices Research (IISR) and the Kerala Agricultural University (KAU), validating its superior characteristics.
Cultivation Practices
- Climate and Soil: Nutmeg thrives in warm, humid conditions with abundant rainfall, typically on clay loam, sandy loam, and red laterite soils. It requires shade and cannot withstand waterlogged conditions or strong winds.
- Propagation: While seed propagation was historically used, vegetative propagation methods like grafting and budding are now preferred to maintain the desired characteristics and ensure the correct sex ratio (since nutmeg is dioecious). Epicotyl grafting is a successful method. In situ budding is also practiced by farmers.
- Planting: The best time to plant nutmeg is during the monsoon season. Spacing between trees varies depending on the variety, with the Punnathanam variety allowing for closer planting (20 feet apart) compared to other varieties. Intercropping with other spices like cardamom, pepper, clove, ginger, areca nut, and coffee is common.
- Yield and Harvesting: Nutmeg trees start flowering in the third year and reach peak yield in about 20 years. The average yield is around 1500 nuts per tree per year. The harvest season is typically between May and July, with a secondary season in November and December. A fully matured Punnathanam variety tree can yield up to 20 kilograms of nutmeg and 4.5 kilograms of mace annually.
Benefits and Economic Impact
The high-yielding varieties like Viswasree and Kerala Shree enable farmers to maximize profits, making nutmeg cultivation a lucrative venture. The exceptional quality of these varieties also positions Indian nutmeg strongly in international markets. The Punnathanam variety, for example, can yield between Rs14,000 and Rs16,000 annually from a single tree.
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