Dimapur, Nov. 18 -- Nagaland University researchers have developed a new ginger variety that consistently delivers superior yield, dry matter recovery and culinary quality, making it a high-value option for farmers, the fresh produce market, and the spice-processing industry.
Taken up under the All India Coordinated Research Project (AICRP) on Spices, located in Nagaland University, SAS-KEVU, the new ginger variety, emerged after nearly a decade of scientific evaluation and extensive multi-location testing across seven AICRP centres in India, a varsity release today said.
The research was led by Prof CS Maiti and Dr Graceli I Yepthomi from the School of Agricultural Sciences, Nagaland University.
The SAS-KEVU was formally notified by the...