Introduction
Clove is an aromatic, fine flavoured but pungent spice. Its flavour
blends well with both sweet and savoury dishes. Cloves and oleoresins are
used for flavouring pickles, gravies, curries, ketchup and sauces. It is
also used in baked goods, cakes, chocolates, biscuits, desserts, etc. There
is high value for clove is in ayurvedic medicines as an aid to digestion.
Clove oil, because of its antiseptic and antibiotic properties, is used
to treat toothache and as an ingredient in a popular toothpaste and mouthwash
in India. Industrially it is used as an ingredient in perfuming compounds
for soaps and in the manufacture of synthetic vanilla essence. India’s production
of cloves is very minimal and hence insufficient to meet the growing demand.
As a result we need to import large quantities of clove. Indonesia, Madagascar,
Sri Lanka, Malaysia and Grenada have the near-monopoly of production of
clove. |
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Area Of Cultivation
In India clove grows well in the open sandy loams and the laterite
soils of south Kerala region. Its cultivation is mostly confined to the
slopes of the Western Ghats. At present small quantities of cloves are being
cultivated in India in the states of Tamil Nadu, Kerala, Karnataka and Andaman
& Nicobar Islands
Season
Clove is a tropical plant requiring warm and humid condition with
a rainfall of 150-250 cms. In India, clove is sown between the months of
August - October. They also need partially shaded conditions which is aptly
available in the Western Ghats region.
Soil
Clove requires well-drained, rich and loamy soils. It thrives
best in black loams of the semi-forest region.
Propagation
Clove is essentially propagated
through the seeds, commonly called as Mother of clove. The seeds are sown
within a week of their harvest/collection and dibbled in nursery beds. The
seedlings being slender and delicate, need judicious watering. When 6 months
old, they are transferred to baskets, then to polythene bags and
for further distribution when 1-1 ½ years old. About 240 plants occupy a
hectare. Vegetative propagation by grafts has also been attempted with limited
success. The Indian Institute
of Spices Research has already perfected the technology of vegetative propagation
through cutting, budding and grafting and is in a position to produce planting
materials for 5,000 trees per year The dwarf variety tree requires a spacing
of only 5mx5m against 7mx7m by the conventional trees. This implies that
using dwarf variety can double the population of trees. The tree is only
2 metres tall with a canopy of 5 metres against the conventional tree which
is 10 12 metres tall. Besides culturing operations like weeding, plant protection,
etc are easy to carry out with dwarf trees and to harvest step ladder is
not required. This reduces labour costs also. The dwarf variety trees yield
about 3 kg dry cloves per year per tree and are much more sturdy and resistant
to wind damage than conventional trees.
Fertilizer And Nutrient Management
At the time of planting of clove 15 kg of farmyard manure/plant/year is
applied and this has to be enhanced gradually in order to reach 40-50 kg/plant/year
when it is 15-year-old. Inorganic fertilizer, viz. N, P and K, should be
applied @ 20, 18 and 50 g respectively /plant during the first year which
is increased to 300, 250 and 750 g/plant/year while it becomes 15 years
old Fertilizer can be applied in 2 equal split doses, once during May-June
along with organic manure and the second during September-October
Water Management
Irrigation is essential in initial stages, but in later stages,
this could be given whenever necessary or as desired. Protocol for micropropagation
of nutmeg has been standardized
Intercropping
Clove can be grown as mixed crop with arecanut, coconut, etc. The shade
cast by these trees protects clove from sun. The tree attains a height of
10 to 12 metres on maturity. Its dark shining green leaves, which appear
in pair, are lanceolate, acute at both ends.
Harvesting And Curing
The flower buds, greenish when fresh, appear at the ends of branches in
small clusters. The unopened flower buds are picked green and dried in sun
till they are dark brown, to obtain the clove. Good quality cloves are brownish-black,
with full and plump crown, somewhat rough to touch but without any wrinkles.
Yellowish wrinkled cloves are immature and yield volatile oil poorer in
eugenol content which is its main constituent. Quality cloves have fine
aroma and flavour and are free from mould and exude oil when their stem
is pressed with finger nails.
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