SAS-KEVÜ: A Ginger Revolution Begins in India's Spice Industry

Nagaland University researchers have developed a ginger variety called SAS-KEVÜ, promising higher yield and quality. This variety, resulting from nine years of research, is set to boost farmer income and improve spice market offerings. SAS-KEVÜ is now government-approved for cultivation and sale in key Indian regions.

Researchers at Nagaland University have unveiled SAS-KEVÜ, a new ginger variety that promises to transform India's spice industry. Noted for its superior yield, quality, and resilience, SAS-KEVÜ has received official notification from the Ministry of Agriculture and Farmers Welfare.

SAS-KEVÜ's creation, spanning over nine years, involved rigorous trials under the All India Coordinated Research Project (AICRP) on Spices. Developed by a dedicated team, this variety offers significantly higher returns and is set to enhance farmers' livelihoods.

Officials confirm SAS-KEVÜ's advantages in processing, including a high dry recovery rate and desirable rhizome traits. With government approval for seed production and sales across key states, SAS-KEVÜ is poised to enter the agricultural market, marking a first for research institutes in India's North East.

(With inputs from agencies.)