Event Overview
Tamil Nadu Agricultural University (TNAU) and ICAR-All India Coordinated Research Project (AICRP) on Spices, Kozhikode jointly organised an SCSP Training Programme on "Cultivation Technology of Curry Leaf" on 08.09.2026 at Irumporai village, Sirumugai, Coimbatore District. The programme was organised by the Department of Spices and Plantation Crops, Horticultural College and Research Institute (HC&RI), Coimbatore, with the objective of creating awareness and imparting scientific knowledge to Scheduled Caste farmers on improved production technologies, crop protection, harvesting and value addition of curry leaf. Nearly 70 SC farmers from Irumporai and the surrounding areas participated in the training programme.
Inaugural Session
The programme commenced with the welcome address by Dr. V. Rajasree, who welcomed the dignitaries, scientists, officials and participating farmers. She highlighted the importance of curry leaf as an economically important spice crop and gave an overview of curry leaf cultivation in Tamil Nadu, emphasising the scope for improving productivity and profitability through scientific cultivation practices.
The inaugural address was delivered by Dr. P. Nandhini, Assistant Director of Horticulture, Mettupalayam. She explained the various activities undertaken by the Department of Horticulture relating to curry leaf cultivation and highlighted the schemes and technical support available to farmers, encouraging them to utilise the services and programmes of the Department for improving curry leaf production and farm income.
The Presidential Address was delivered by Dr. K. Venkatesan, Dean (Horticulture), HC&RI, Coimbatore. He elaborated on the importance of curry leaf as a commercial spice crop — its area under cultivation, production, export potential and economic significance. He highlighted the Geographical Indication (GI) status of curry leaf and emphasised the importance of quality production, proper harvesting and value addition for enhancing market and export potential.
Technical Sessions
Production Technology of Curry Leaf
Dr. R. Chitra, Associate Professor (Horticulture), Department of Spices and Plantation Crops, HC&RI, Coimbatore, delivered a lecture covering selection of quality planting material, land preparation, planting, spacing, nutrient management, irrigation, intercultural operations, pruning and rejuvenation, harvesting and other essential crop management practices.
Value Addition of Curry Leaf
Dr. V. Vani, Professor (Food Science and Nutrition), explained the nutritional importance and various uses of curry leaf, highlighting the scope for processing and preparation of value-added products with improved shelf life and enhanced market value. The importance of value addition as a means of reducing post-harvest losses and increasing farm income was emphasised.
Disease Management in Curry Leaf
Dr. S. K. Manoranjitham, Professor (Plant Pathology), delivered a technical lecture on the major diseases affecting curry leaf — symptoms, causal organisms and appropriate management practices. Emphasis was given to integrated disease management, including healthy planting material, field sanitation, cultural practices and biological management measures.
Pest Management in Curry Leaf
Dr. K. Ganesan, Associate Professor (Agricultural Entomology), explained the major insect pests affecting curry leaf — their identification, nature of damage and suitable management practices, with special emphasis on integrated pest management and eco-friendly approaches including biocontrol agents.
Input Distribution
Essential agricultural inputs were distributed to the participating beneficiaries to facilitate practical adoption of the technologies imparted during the programme. Harvesting secateurs were distributed for efficient curry leaf shoot harvesting, while biofertilizers and biocontrol agents were provided to promote sustainable nutrient management and eco-friendly pest and disease management.
Interactive Session
An interactive session was conducted wherein the participating farmers discussed field-level problems and sought clarification on various aspects of curry leaf cultivation. The technical experts addressed queries and provided suitable recommendations on production practices, nutrient management, pest and disease management, harvesting, input application and value addition.
The programme concluded with the vote of thanks proposed by Dr. R. Chitra, who expressed sincere gratitude to the University authorities, Dean, Department of Horticulture officials, technical experts, participating scientists and the farmers for their active participation and support.
Programme Impact
The SCSP Training Programme successfully provided scientific and practical knowledge to nearly 70 Scheduled Caste farmers on improved curry leaf production, crop protection, harvesting and value addition. The multidisciplinary technical sessions delivered comprehensive information on production technology, value addition, disease management and pest management. The distribution of inputs is expected to contribute towards improved productivity, quality, sustainable production and enhanced income generation among the beneficiary farmers.
