NCS 2017




Towards 2020: Strategies for Sustainable Spice Processing

February 2-3, 2017

About the Programme

The National Conference will be focusing on the theme "Strategies for Sustainable Spice Processing". The primary goal of the conference is to provide a platform to present, discuss and exchange new ideas and advances in research in the area of spice processing and value addition. About 5.8 Million Tons of spices are produced annually in India, out of which 90% is consumed internally and the rest is exported. India accounts for 48% of the global consumption. Demand for spices is on the rise due to its multi-faceted application in food and its beneficial effects on health. With stringent standards followed by regulatory bodies, quality is the major concern of the spice processing industry. Concerted efforts are necessary to produce hygienic spices and spice products at competitive prices for the domestic and international markets. This escalating global problem can be addressed by bringing together experts from diverse research fields with different prospective. The scientific meet would enable better understanding of problems, specific strategies and solutions pertaining to the issues. This conference provides an open forum that brings together an interdisciplinary network of national experts, young researchers, farmers, entrepreneurs, academicians and all other stake holders to explore and understand the full potential of the Spice Industry.



  • Dr. Girish Sahni, Director General, CSIR & Secretary DSIR, Govt. of India, New Delhi
  • Director General, ICAR & Secretary DARE, Govt. of India, New Delhi
  • Chairman, Spices Board, Ministry of Commerce & Industry, Govt. of India
  • Chairperson, FSSAI, New Delhi
  • Secretary, Department of Science and Technology, Govt. of India, New Delhi
  • Secretary, Department of Biotechnology, Govt. of India, New Delhi
  • Secretary, Agriculture Dept., Govt. of Karnataka
  • Commissioner, Food, Civil Supplies and Consumer Affairs (FCSCA), Govt. of Karnataka

Advisory Committee

  • Prof. Ram Rajashekaran, Director, CSIR-CFTRI
  • Representatives from CSIR-CFTRI
  • Dr. N.K. Krishna Kumar, Deputy Director General-Horticulture, ICAR, New Delhi
  • Dr. Homey Cheriyan, Director, Directorate of Arecanut & Spices Dev. Kozhikode, Kerala
  • Dr. Nirmal Babu, Director, Indian Institute of Spice Research, Calicut, Kerala
  • Director, National Research Centre on Seed Spices, Ajmer
  • Director, National Research Centre for Cashew, Puttur, Karnataka
  • Executive Director, Indian National Science Academy, New Delhi
  • Director, MSME, Bengaluru, Karnataka
  • Director, NABARD, Bengaluru, Karnataka


  • Directorate of Arecanut & Spices Development, Calicut, Kerala
  • NABARD, Bangalore
  • Department of Biotechnology, New Delhi
  • SERB, DST, New Delhi
  • HRD-CSIR, New Delhi
  • M/s. Aachi Masala

Contact Us


Dr. M.Madhava Naidu,
Head & Sr. Principal Scientist,
Department of Spice and Flavour Science,
Mysuru-570020, Karnataka,

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