The Trend Analysis Export of Spices

1
The Trend Analysis Export of Spices in India
Project report
On
“The Trend analysis of export of spices in india”
Submitted by,
Nakrani hiral(132)finance
Under the guidance of
Prof. Krishna desai
In partial fulfillment of the requirement of the subject
In third year (SEM VI) BBA Programme
Submitted To,
Shree Shambhubhai V. Patel of Computer Science
&
Business Management, Surat
Affiliated to,
Veer narmad Gujarat University Surat.
ACADEMIC YEAR 2015-2016
SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

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DECLARATION
I HIRAL NAKRANI , hear by declare that the project report entitled “ THE TREND
ANALYSISI OF EXPORT OF SPICES IN INDIA” under the guidance of PROF.
KRISHANA DESAI submitted in partial fulfillment of the requirement for the award of
the degree of bachelor of business administration to veer narmad south gujrat
university, surat is my original work research study is not submitted for the award of any
other degree/diploma/fellowship or the similar titles or price to any other
institution/organization or by any other person.

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Acknowledgement
I as student of management,feel proud on successfully

completing the project on “THE TREND ANALYSIS OF EXPORT OF SPICES IN
INDIA” under the guidance of PROF. KRISHNA DESAI I would like to thank for
hencouragement and support during training.
I am confident that it will surely help me to acquire necessary

knowledge in her field. I am extremely thankful to PROF. KRISHNA DESAI my project mentor,
PROF. KRISHNA DESAI (LECTURER), of s.v. patel collage of computer science & business
management, for providing good guidance and other facilities during my training program.

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TABLE OF CONTANT
NO SUBJECT PAGE NO.

1. INTRODUCTION 5
Introduction to indian trend market
Way of exporting
Indian spice
Spices board of india
INDIA’S EXPORTS
2. RESEARCH 9
METHODOLOGY
TITLE OF THE PROJECT
OBJECTIVE
TYPES OF RESEARCH DESIGN
TYPES OF DATA
ANALYTICAL TOOLS
LIMITATION OF THE STUDY
3. DATA ANALYSIS AND 10
INTERPRETATION
PEPPER
CARDAMOM
CHILLI
GINGER
TURMARIC
CUMIN
CELERY
FENUDREEK
CORIANDER
GARLIC
VANILLA
CURRY POWDER
4. FINDINGS 39
CONCLUSION
BIBLIOGRAPHY
ANNEXTURE

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CHAPTER-1
INTRODUCTION
Introduction To Indian Trade Market
India is fast emerging as a global leader, what with its vast, natural resources, and huge
base of skilled manpower. Combined with cutting edge technology, Indian trade market is
making its presence felt all across the world. Indian products and services are seen as of
international standards and globally competitive.
Trade in India has made good progress on liberalizing trade regimes and cutting tariffs
since the recent times, when most of the countries started with reforms. Get ready for
your introduction to Indian trade market.
Until quite recently, considerable protection levels reflected in the significant tariff peaks
and dispersed protection levels were seen in India. Serious constraints to private activity
in infrastructure, economic governance, financial impeded export competitiveness too.
Insufficient and unreliable power supply, inhibiting red tape is a few of the many
examples of these constraints.
Undertaking considerable industrial deregulation and other structural reforms, trade in

India recognizes that strong exports are critical for overall economic growth and poverty
reduction. Export-led growth has thus become a key thrust for the trade in India.

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Ways of exporting
The company can decide to export directly or indirectly to a foreign country.
Direct selling in export strategy
Direct selling involves sales representatives, distributors, or retailers who are located
outside the exporter's home country.
Direct exports are goods and services that are sold to an independent party outside of the
exporter’s home country.
Mainly the companies are pushed by core competencies and improving their performance
of value chain.
Direct selling through distributors
It is considered to be the most popular option to companies, to develop their own

international marketing capability.
This is achieved by charging personnel from the company to give them greater control
over their operations.
Direct selling also give the company greater control over the marketing function and the
opportunity to earn more profits.
Indian spice
Indian spices are used in Indian food in many ways. they may be used ground or whole,
fried or roasted, dry or as paste, added at the beginning or end of cooking, alone or in
mixes(masala)
Indian food is as diverse as Indian culture itself with a dish and flavor for every palate.
local customs and availability determine the balance of herbs and spices that characterize
regional cuisine, with each region of India producing its own unique dishes, from the
pilaus and breads of the North West region to the coconut chutneys of the tropical south.
However, the spices most often throughout the India are turmeric, coriander, cumin, black
pepper, mustard seeds, cardamom, cloves, fennel seeds, ginger, garlic and chilies.

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India is known as the home of spices and boasts of a long history of trading with the
ancient civilisations of Rome and china. Indian spices are the most sought-after globally,
given their exquisite aroma, texture and taste. Indian has the largest domestic market for
spices in the world.
SPICES BOARD OF INDIA
The Spices Board of India works towards the development and worldwide promotion of
Indian spices. It provides quality control and certification, registers exporters, documents
trade information and provides inputs to the central government on policy matters. The
board participates in major international fairs and food exhibitions to promote Indian
spices, apart from
organising various domestic events.
- See more at: http://www.ibef.org/exports/spice-industry-

indias.aspx#sthash.0cQej1fe.dpufVariety
Cloves - Zanjibar Delhi 65,000 65,000 Rs / 100kg 21-01-16

Turmeric - Gantha / Bulb Delhi 10,00010,000Rs / 100kg 21-01-16
Corriander - Eagle Delhi 10,000 10,000 Rs / 100kg 21-01-16
Turmeric - Finger Delhi 11,000 11,000 Rs / 100kg 21-01-16
Corriander - Badami Delhi 9,000 9,000 Rs / 100kg 21-01-16
Indian export
ndian spices maintained their robust demand in the international market with exports
from the country touching Rs 14,900 crore ($2,433 million) in 2014-15, compared to Rs
13,735 crore ($2,268 million) a year earlier.
Chilli, mint and mint products, cumin, spice oils & oleoresins, pepper, turmeric,
coriander, small cardamom, curry powder/paste and fenugreek contributed
substantially to the spice export basket as the demand for Indian spices scaled up
phenomenally.

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The total export of spices during 2014-15 exceeded the target of 755,000 tonnes valued
at Rs 12,305 crore ($2,000 million) in terms of both volume and value for 2014-15.
“The increased demand for Indian spices in the international market is a testimony to
their unmatched quality and escalating faith in their sustainability," said A Jayathilak,
chairman, Spices Board.

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CHAPTER 2
RESEARCH METHODOLOGY
TITLE OF THE PROJECT
The trend of analysis of export of spices in india.
OBJECTIVE
To know the trend of export of spices in india
To forecast trend on the basis of past data.
To determine the growth of export of spices of india.
Comparative analysis of various spices exported from india
TYPES RESEARCH DESIGN
Causal & descriptive research design
TYPES OF DATA
Secondary data are used for analysis
ANALYTICAL TOOLS
Linear equation
LIMITATION OF THE STUDY
Limited data
Time duration study

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CHAPTER3
DATA ANALYSIS AND INTERPRETATION
pepper
The spices in India have increased tremendously, which is evident from increase in area
from2005 ha in 1991-92 to 2,629 ha in during 2008-09. There is increased in area more
than 25 per cent in spices.
There is high competition as spices economy has shifted to consumer-driven enterprises,

rather producer-driven economy. There is a trend for direct marketing besides marketing,
through super markets. Business management is becoming important in the scenario of
global competition. India is the second largest pepper producer in the world. Kerala and
Karnataka are the major pepper producing states in India.
Description
pepper or black pepper is the dried unripe fruit grown in the plant called piper nigrum. It's
pungent smell, peppery/hot taste and health friendly properties make pepper a favorite
spice all over the world and it is commonly used in all cuisines.
Peppercorn or pepper has wide applications in the culinary industry where three different
categories of pepper are used, such as black pepper, white pepper and green pepper. They

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all are made out of a single fruit, and different processing methods turns the fruit into
three varieties of pepper
USES
Black pepper is an essential ingredient in indian system of medicine. Piperine, the

pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used
in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic,
anti-oxidant and anti-microbial
YEAR PEPPER X xy x^2 yc=a+bx
2010-11 41373.5 -2 -41371.5 4 -71942.9
2011-12 31392.5 -1 -31392.5 1 -13933.45
2012-13 38318.5 0 0 0 44076
2013-14 87813.45 1 87813.45 1 102085.45
2014-15 21480 2 42960 4 160094.9
220377.95 58009.45 10 220378

a 44076
b 58009.45
250000
200000
150000
yc=a+bx
100000
PEPPER
50000
0
2010-11 2011-12 2012-13 2013-14 2014-15
-50000
INTERPRETATION
To above graoh
It’s expected to be upward trend in future also

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CARADMOM
Cardamom is known as the “Queen of Spices”. It is one of the most highly priced and
exotic spices in the world. It is a perennial tropical herb plant belonging to the ginger
family (Zingibaraceae) and grows from athick rootstalk up to around 6-10 feet. It is
indigenously grown in the evergreen forests of the Western Ghatsin South India.
Till 2000, India used to be the largest producer of Cardamom, and thereafter, Guatemala
pushed her to the second position. Cardamom cultivation is concentrated on the Western
Ghats in the country; and the Western Ghats are also known as “Cardamom Hills”. In
2012-13, as per provisional trade estimates, India's production isaround 12,000 MT.
Following states are the major producers of cardamom in India:
1. Kerala – 70%
2. Karnataka – 20%
3. Tamil Nadu – 10%
Description
Cardamom (/ˈkɑːrdəməm/) is a spice made from the seeds of several plants in the genera
Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India (the
largest producer until the late 20th century), Bangladesh, Bhutan, Indonesia, Nepal, and
Pakistan. They are recognised by their small seed pods, triangular in cross-section and
spindle-shaped, with a thin, papery outer shell and small black seeds.
Uses
Cardamom oil and oleoresin has application in flavouring processed foods, cordials, and
liquors and in perfumery and in Ayurvedic medicines

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year Cardamom(S) x xy x^2 Yc=a+bx

2010-11 2475 -2 -4950 4 -15811.7
2011-12 4726.5 -1 -4726.5 1 -574.806
2012-13 16570.25 0 0 0 14662.06
2013-14 13216.25 1 13216.25 1 29898.92
2014-15 36322.28 2 72644.56 4 45135.78
73310.28 76184.31 10 73310.28
a 14662
b 15237
100000
80000
60000
Yc=a+bx
40000
Cardamom(S)
20000
0
2010-11 2011-12 2012-13 2013-14 2014-15
-20000
INTERPRETATION
To above graoh

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year Cardamom(L) x xy x^2 Yc=a+bx

2010-11 1500 -2 -3000 4 -1764.41
2011-12 2280.75 -1 -2280.75 1 804.02
2012-13 1788.6 0 0 0 3372.45
2013-14 4462.9 1 4462.9 1 5940.88
2014-15 6830 2 13660 4 8509.31
16862.25 12842.15 10 16862.25
A 3372.5
B 2568.4
12000
10000
8000
6000
Yc=a+bx
4000 Cardamom(L)
2000
0
2010-11 2011-12 2012-13 2013-14
-2000
INTERPRETATION
To above graoh

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CHILLI
Though Indian chilli exports show satisfactory trends, India is facing tough competition
in the international market, as price of Indian chilli powder is considered too high and
other countries provide chilli at competitive rates to the major importing countries.
A large demand for chilli comes from several chilli-consuming countries such as India,
China, Mexico, Thailand, US, UK, Germany and Sweden. Indian share in global
production is 50 to 60 per cent. However, India is the only source for hot chillies
Description
Chilli is a fruit which belongs to Capsicum genus. It has many varieties which are
differentiated on its pungency measured on Scoville Scale. Chilli fruit when ripened and
dried becomes red chilli, which is further grounded to form red chilli powder. These are
categorized as hot pepper. Red chilli became famous all around the world because of its
characteristics like pungency, taste and flavor matched black pepper, which was very
expensive during old times and thus it became one of the most important and integral
spices
Uses
Dry chilly is extensively used as spice in curried dishes. It is also used as an ingredient in
curry powder and in seasonings. Bird chilly is used in marketing hot sauces as peppe
sauce and tabsco sauce

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year Chilli x xy x^2 Yc=a+bx
2010-11 109750 -2 -219500 4 41085.96
2011-12 108095 -1 -108095 1 92040.96
2012-13 129172.8 0 0 0 142996
2013-14 153554 1 153554 1 193951
2014-15 214408 2 428816 4 244906
714979.8 254775 10 714979.8
a 142996
b 50955
400000
350000
300000
250000
200000
Yc=a+bx
150000 Chilli
100000
50000
0
2010-11 2011-12 2012-13 2013-14
INTERPRETATION
To above graoh

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GINGER
Ginger is a tropical species native to South East Asia. It belongs to the family
Zingiberaceae. The English term ‘ginger’ originated from Sanskrit word ‘Sringavera.’
Botanically known as ‘Zingiber Officinale,’ it is the most popular hot spice in the world.
The useful part of this plant is the underground rhizome. Ginger has a long and well-
documented history of both culinary and medicinal use throughout the world, especially
in Chinese, Indian and Japanese medicinal care. In Indian ayurvedic medicine, ginger is
used as an anti-inflammatory herb. It was introduced to Africa and Caribbean countries in
the 16th century.
Description
Ginger of commerce is the dried underground stem of the herbaceous tropical plant
grown as an annual. The whole plant is refreshingly aromatic and the underground
rhizome, raw or processed, is valued as price. Ginger is a slender perennial herb, 30-50
cm tall with palmately branched rhizome bearing leafy shoots. The leafy shoot is a
pseudostem formed by leaf sheath and bears 8 to 12 distichous leaves.
Uses
Ginger root is well known as a remedy for travel sickness, nausea and indigestion and is
used for wind, colic, irritable bowel, loss of appetite, chills, cold, flu, poor circulation,
menstrual cramps, dyspepsia, indigestion and gastrointestinal problems such as gas and
stomach cramps. Ginger is a powerful anti-inflammatory herb and there has been much
recent interest in its use for joint problems

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year Ginger x xy x^2 Yc=a+bx

2010-11 2800 -2 -5600 4 -8853.76
2011-12 3482.5 -1 -3482.5 1 -76.004
2012-13 4675 0 0 0 8701.754
2013-14 12131.25 1 12131.25 1 17479.51
2014-15 20420.20 2 40840.04 4 26257.27
43508.77 43888.79 10 43508.77
a 8701.8
b 8777.8
35000
30000
25000
20000
15000
Yc=a+bx
10000
Ginger
5000
0
2010-11 2011-12 2012-13 2013-14
-5000
-10000
INTERPRETATION
To above graoh

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TERMERIC
In 2006-07, turmeric exports increased from 51,500 tonnes at Rs 164.80 crores as against
46,405 tonnes valued at Rs 152 crores in 2005-06. Exports to Iran have increased from
1447 tonnes in 2005-06 to 6095 tonnes in 2006-07. India also increased its exports to
Egypt from 1065 tonnes to 2057 tonnes in the same period.
The most sought after exports from India are dry turmeric, oleoresin and turmeric
powder. In terms of volumes, turmeric oleoresin exports accounts for 200 tonnes per
annum. Comparatively, turmeric powder constitutes a very small portion.
Description
Turmeric is a member of the Curcuma botanical group, which is part of the ginger family
of herbs, the Zingiberaceae. Its botanical name is Curcuma longa. Turmeric is widely
grown both as a kitchen spice and for its medicinal uses. Two closely related plants,
Curcuma petolata and Curcuma roscoeana, are natives of Cambodia and are grown for
their decorative foliage and blossoms. All curcumas are perennial plants native to
southern Asia. They grow in warm, humid climates and thrive only in temperatures above
60°F (29.8°C). India, Sri Lanka, the East Indies, Fiji, and Queensland (Australia) all have
climates that are conducive to growing turmeric.
Uses
Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal
oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an
antiseptic. It is used in cosmatics. The aqueous extracts has biopesticidal properties.

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year Turmeric x xy x^2 Yc=a+bx

2010-11 15700 -2 -31400 4 -19878.4
2011-12 24857.75 -1 -24857.8 1 12300.82
2012-13 38123 0 0 0 44480.06
2013-14 70285.15 1 70285.15 1 76659.3
2014-15 73434.4 2 146868.8 4 108838.5
222400.3 160896.2 10 222400.3
a 44480
b 32179
160000
140000
120000
100000
80000
Yc=a+bx
60000
Turmeric
40000
20000
0
2010-11 2011-12 2012-13 2013-14
-20000
INTERPRETATION
To above graoh

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CUMIN
Cumin is a seed spice well known for its medicinal properties in India and many other
Asian countries. A native of the land of Mediterranean, Cumin is now grown mainly in
India, Egypt, Syria, Turkey, China and parts of America. A speed spice, cumin is grown
mainly in hot climatic conditions. India is the largest producer and consumer of Cumin in
the world. Indian output is currently estimated to be around 200,000 ton per year. Gujarat
and Rajasthan are the major production centers of the spice in the country
Description
Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family.
The cumin plant grows to 30–50 cm (12–20 in) tall and is harvested by hand. It is an
annual herbaceous plant, with a slender, glabrous, branched stem that is 20–30 cm (8–12
in) tall and has a diameter of 3–5 cm (1 1⁄4–2 in).
Uses
Cumin seeds are chemical free and help in treating yellow jaundice and other health
problems. it can be used as spices to make Indian dishes more interesting. Cumin seeds
can be used as medicinal herb to boost up your overall health and stamina.

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year Cumin x xy x^2 Yc=a+bx

2010-11 29150 -2 -58300 4 26170.12
2011-12 54400 -1 -54400 1 37326.49
2012-13 54824.5 0 0 0 48482.86
2013-14 39597.75 1 39597375 1 59639.23
2014-15 64442.05 2 228884.1 4 70795.6
242414.3 55781.85 10 242414.3
a 48483
b 11156
120000
100000
80000
60000
Yc=a+bx
Cumin
40000
20000
0
2010-11 2011-12 2012-13 2013-14
INTERPRETATION
To above graoh

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CELERY
Celery leaf stalks and roots are used around the world as a vegetable. Indian Celery seeds
are used as flavoring or spice, either as whole seeds or as celery salt, ground and mixed
with salt. It is an important ingredient of Indian and European cuisine.It is valuable in
weight-loss diets. The common belief is that celery yields negative calories because it is
very difficult for humans to digest.
Description
Celery is a green vegetable grown for its stalks and leaves. Its most popular use is to
impart its flavour to a dish.Celery can also be eaten on its own, raw, but its wonder comes
from its use as a flavouring ingredient, giving depth and aroma to stews, soups and
sauces. Consider keeping chopped celery in your freezer as a staple to toss into dishes for
instant flavour.
Uses
Celery is eaten around the world as a vegetable. In North America the crisp petiole (leaf
stalk) is used. In Europe the hypocotyl is used as a root vegetable. The leaves are strongly
flavoured and are used less often, either as a flavouring in soups and stews or as a dried
herb.

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year Celery x xy x^2 Yc=a+bx
2010-11 1325 -2 -2650 4 1336.09
2011-12 2333 -1 -2333 1 1792.69
2012-13 2662.5 0 0 0 2249.29
2013-14 2585.9 1 2585.9 1 2705.89
2014-15 2340.05 2 4680.1 4 3162.49
11246.45 2283 10 11246.45
a 2249.3
b 456.6
6000
5000
4000
3000
Yc=a+bx
Celery
2000
1000
0
2010-11 2011-12 2012-13 2013-14
INTERPRETATION
To above graoh

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FENUGREEK
Fenugreek, or methi, is a very popular herb in India. Historically, though, Fenugreek was
used by Egyptians for embalming the deceased, and the Greeks and Romans used it for
cattle fodder. Fenugreek seeds have immense health benefits. They help reduce menstrual
cramps in women, and reduce menopausal symptoms like stress, mood swings, sweating,
and depression. They also help curb stomach aches, and are helpful for kidney troubles.
Organic Products India manufactures, supplies & exports conventional & organic
Fenugreek seeds to countries like USA, UK, Australia, Canada, New Zealand & many
more.
Description
The plant produces solitary pale white or purplish flowers and a straight or occasionally
curved yellow pod which houses the seeds. Between 10 and 20 seeds are produced per
pod and they are small, smooth and brown, each divided into two lobes. Fenugreek can
reach a height of 60 cm (23.6 in) and as an annual, survives only one growing season. The
origin of fenugreek is unknown but it is indigenous to the western Mediterranean.
Uses
Fenugreek is used for digestive problems such as loss of appetite, upset stomach,
constipation, and inflammation of the stomach (gastritis). It is also used for conditions
that affect heart health such as “hardening of the arteries” (atherosclerosis) and for high
blood levels of certain fats including cholesterol and triglycerides

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year Fenugreek x xy x^2 Yc=a+bx
2010-11 3300 -2 -6600 4 3324.81
2011-12 7175.25 -1 -7175.25 1 6254.11
2012-13 6972 0 0 0 6254.11
2013-14 6548.1 1 6548.1 1 7018.76
2014-15 7275.2 2 14550.4 4 9183.41
31270.55 7323.25 10 32735.2
a 6254.1
b 1464.7
16000
14000
12000
10000
8000
Yc=a+bx
6000 Fenugreek
4000
2000
0
2010-11 2011-12 2012-13 2013-14
INTERPRETATION
To above graoh

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CORIANDER
Dscription
Coriander is native to regions spanning from southern Europe and northern Africa to
southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable
in shape, broadly lobed at the base of the plant, and slender and feathery higher on the
flowering stems. The flowers are borne in small umbels, white or very pale pink,
asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm
or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The
fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter. The seeds are
generally used as a spice or an added ingredient in other foods or recipes, although
sometimes they are eaten alone.
Uses
All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most
traditionally used in cooking. Coriander is common in South Asian, Southeast Asian,
Indian, Middle Eastern, Caucasian, Central Asian, Mediterranean, Tex-Mex, Latin
American, Brazilian, Portuguese, Chinese and African cuisines.

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year Coriander x xy x^2 Yc=a+bx

2010-11 11025 -2 -22050 4 14595.59
2011-12 20378.75 -1 -20378.8 1 16003.23
2012-13 22585.5 0 0 0 17410.87
2013-14 16663.25 1 16663.25 1 18818.51
2014-15 16401.85 2 32803.7 4 20226.15
87054.35 7038.2 10 87054.35
a 17411
b 1407.6
45000
40000
35000
30000
25000
Yc=a+bx
20000
Coriander
15000
10000
5000
0
2010-11 2011-12 2012-13 2013-14
INTERPRETATION
To above graoh

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GARLIC
Garlic export from India has come to almost nil this year. Traders attribute this trend to
increased domestic demand and higher production cost here.According to traders, garlic
exports have fallen from the target by almost 98% in the current fiscal.
Description
Allium sativum is a bulbous plant. It grows up to 1.2 m (4 ft) in height. Its hardiness is
USDA Zone 8. It produces hermaphrodite flowers. Pollination occurs by bees and other
insects
Uses
Mainly uses of garlic in prepare various kind of food products beside it is useful in make
herbal products. Most of countries use garlic in their food products. Garlic is taken as
pickles and as important ingredient vinegar

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year Garlic x xy x^2 Yc=a+bx
2010-11 400 -2 -800 4 -1026.28
2011-12 350.25 -1 -350.25 1 705.41
2012-13 3042.25 0 0 0 2437.1
2013-14 6977.3 1 6977.3 1 4168.79
2014-15 1415.7 2 2831.4 4 5900.48
12185.5 8658.45 10 12185.5
a 2437.1
b 1731.7
12000
10000
8000
6000
Yc=a+bx
4000 Garlic
2000
0
2010-11 2011-12 2012-13 2013-14
-2000
INTERPRETATION
To above graoh

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VANILLA
Vanilla exports, which touched 305 tonne in 2008-09, dropped to 200 tonne in the
subsequent year. The export included carryover stock from the previous years. For 2010-
11, the list of export of spices released by the Spices Board does not include vanilla.
Description
This genus of vine-like plants has a monopodial climbing habitus. They can form long
thin stems with a length of more than 35 m, with alternate leaves spread along their
length. The short, oblong, dark green leaves of Vanilla are thick and leathery,
Uses
Vanilla extract from the vanilla bean comes pre-packed and ready to use. This
concentrated version has a longer shelf life than the fresh beans or dried pods. Sniffing a
few drops of vanilla extract is known to provide stress relief. Infact, neurological studies
reveal that vanilla extract may prove useful in treatment of depression and anxiety
disorders.

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year Vanilla x xy x^2 Yc=a+bx

2010-11 1775 -2 -3550 4 3280.716
2011-12 2670 -1 -2670 1 2526.072
2012-13 2251.5 0 0 0 1771.428
2013-14 1874.5 1 1874.5 1 1016.784
2014-15 286.14 2 572.28 4 262.14
8857.14 -3773.22 10 8857.14
a 1771.4
b -754.64
6000
5000
4000
3000
Yc=a+bx
Vanilla
2000
1000
0
2010-11 2011-12 2012-13 2013-14
INTERPRETATION
To above graoh

BUSINESS MANAGEMENT
33
CURRY POWDER
Indian curry powder and curry paste on an average fetched a value of Rs 123.56 per kg
between April and July 2009 as against an unit price of Rs 116.63 in the same period last
year. As a result, aggregate earnings from its exports increased 20% to Rs 6,332.5 crore
during the period
Description
Curry has a unique flavor due to the combination of both savory and sweet spices. Savory
spices like cumin, turmeric and bay leaf give the curry a deep, earthy flavor while sweet
spices, like cinnamon and clove, add brightness and pep. The level of heat is determined
by the type and amount of pepper used.
Uses
To use in cook Curry powders, which can range from hot to mild, and come from South
Asia, may provide a range of health benefits, according to medical research.

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34
year currypowder x xy x^2 Yc=a+bx

2010-11 11100 -2 -22200 4 5373.65
2011-12 16375 -1 -16375 1 11952.05
2012-13 18918.5 0 0 0 18530.45
2013-14 21050.5 1 21050.5 1 25108.85
2014-15 25208.25 2 50416.5 4 31687.25
92652.25 32892 10 92652.25
a 18530
b 6578.4
50000
45000
40000
35000
30000
25000
Yc=a+bx
20000 currypowder
15000
10000
5000
0
2010-11 2011-12 2012-13 2013-14
INTERPRETATION
To above graoh

BUSINESS MANAGEMENT
35
QUNTITY
Items 2010-11 2011-12 2012-13 2013-14 2014-15

Pepper 19750 18850 26700 15363 21250
Cardamom.l 1975 1175 4650 2372 3600
Cardamom.s 1000 775 935 1217 1110
Chilli 204000 240000 241000 301000 312500
Ginger 5500 15750 21550 22207 23300
Turmeric 50750 49250 79500 88513 77500
Coriander 47250 40500 28100 35902 45750
Cumin 49750 32500 45500 85602 121500
Celery 5000 3750 3650 5171 5600
Garlic 15500 12500 13050 18442 27800
Vanilla 3275 2100 3620 3231 4450
Curry 14300 15250 17000 17436 23750
powder
Other spices 8200 7750 14505 16348 18700
TOTAL 502750 525750 575270 726613 817250
350000
300000
250000
200000 2010-11
2011-12
150000
2012-13
100000 2013-14
50000 2014-15

BUSINESS MANAGEMENT
36
VALUES
Items 2010-11 2011-12 2012-13 2013-14 2014-15

Pepper 31392.5 38318.5 87813.45 63810.29 94002.34
Cardamom.l 16570.25 13216.25 36322.28 21215.04 28380.88
Cardamom.s 1788.6 4462.9 6830 6254.59 7961.15
Chilli 129172.8 153554 214408 238060.9 272227.2
Ginger 4675 12131.25 20420.02 18725.14 25614.27
Turmeric 38123 70285.15 73434.4 55487.7 66675.85
Coriander 225885.5 16663.25 16401.85 20182.59 37185.65
Cumin 54824.5 39597.75 64442.05 115306.61 160006
Celery 2662.5 2585.9 2340.05 2977.26 3661.48
Garlic 5890 5558.05 5881.25 11178.6 15425.65
Vanilla 9186.5 9776.8 24097.51 22591.87 26285.62
Curry 18918.5 21050.5 25208.25 27515.56 40132.03
powder
Other spices 10070 8015.3 19669 11455.88 32406.8
TOTAL 549159.7 395215.6 597268.1 614762 809964.9
300000
250000
200000
2010-11
150000
2011-12
2012-13
100000
2013-14
50000 2014-15

BUSINESS MANAGEMENT
37
INTERPRETATION
To above graoh

BUSINESS MANAGEMENT
38
CHAPTER 4
FINDING & CUNCLUSION
FINDING
It was finding in this study that the export of spices in some graph shows upward
movement and some graph show downward movement.
The export of spices goes up in recent year, while export of some companies goes down
in recent year.
The export of some spices in recent year shows positive trend line and while some spices
shows negative trend line in recent year
In 2013-14 the export of spices was 2,212.13 lakhs and in 2014-15 export was 2,267.67
lakhs and it is going to be increase in future also.

BUSINESS MANAGEMENT
39
CONCLUSION
the export of spices thus offer tremendous export potential. For achieving this, there is
need to push up production through advanced technologies such as tissues culture and
biotechnology, gearing up private entrepreneurs to start processing industries for
extraction of essential oils, development of storage and warehousing , transport and
market infrastructure in the country , close coordination among various organization
related with export of spices and creating greater awareness about the benefit of using
byproduct of spices viz. spices oils, oleoresins and natural colors. Besides, special efforts
need to be made to push consumption of aromatic spices in the overseas markets.
India had crossed a milestone in the export of spices in 2011-12 export for the year was
1502.85 tonnes.
2,037.76 tonnes.
2,212.13 tonnes.
2,267.67 tonnes.
The export of spices in past year showa the upward movement in trend line and it is going
to be increase in future also

BUSINESS MANAGEMENT
40
BIBLIOGRAPHY
https://en.wikipedia.org/wiki/Spice_tradehttp://www.commoditiescontrol.com/commodity-
market/spices.htmlhttp://mys.yoursearch.me/web?q=india+export+data+of+spiceshttps://www
.seair.co.in/product-export-data/spice-export-data.aspx
http://www.ijhssi.org/papers/v2(4)/version-4/G243644.pdf
http://www.mcxindia.com/Uploads/Products/18/MCX_English_Cardamom_180613.pdf
http://economictimes.indiatimes.com/definition/red-chilli
http://www.agrocrops.com/cumin-seeds.php
https://en.wikipedia.org/wiki/Celery
http://www.cooksinfo.com/celery
https://www.plantvillage.org/en/topics/fenugreek/diseases_and_pests_description_uses_propa
gation

BUSINESS MANAGEMENT
41
ANNEXTURE
Item wise export of spices from india (QTY. in tonnes &value in RS. lakhs)
2010-11 2011-12
ITEM QTY VALUE QTY VALUe
PEPPER 19750 31392.5 18850 38318.5

CARDAMOM (S) 1975 16570.25 1175 13216.25
CARDAMOM (l) 1000 1788.6 775 4462.9

CHILLI 204000 129172.8 240000 153554
GINGER 5500 4675 15750 12131.25
TURMERIC 50750 38123 49250 70285.15
CORIANDER 47250 225885.5 40500 16663.25
CUMIN 49750 54824.5 32500 39597.75
CELERY 5000 2662.5 3750 2585.9
FENUGREEK 15500 5890 12500 5558.05
GARLIC 3275 9186.5 2100 9776.8
CURRYPOWDER 14300 18918.5 15250 21050.5
OTHER SPICES 8200 10070 7750 8015.3
TOTAL 502750 549159.7 525750 395215.6

VALUE IN
MILLION $

BUSINESS MANAGEMENT
42
Item wise export of spices from india (QTY. in tonnes &value in

RS. lakhs)
2012-13 2013-14 2014- 15
ITEM QTY VALUE QTY VALUE QTY VALUE
PEPPER 26700 87813.45 15363 63810.29 21250 94002.34

CARDAMOM (S) 4650 36322.28 2372 21215.04 3600 28380.88
CARDAMOM (l) 935 6830 1217 6254.59 1110 7961.15

CHILLI 241000 214408 301000 238060.9 312500 272227.2
GINGER 21550 20420.02 22207 18725.14 23300 25614.27
TURMERIC 79500 73434.4 88513 55487.7 77500 66675.85
CORIANDER 28100 16401.85 35902 20182.59 45750 37185.65
CUMIN 45500 64442.05 85602 115306.61 121500 160006
CELERY 3650 2340.05 5171 2977.26 5600 3661.48
FENUGREEK 13050 5881.25 18442 11178.6 27800 15425.65
GARLIC 3620 24097.51 3231 22591.87 4450 26285.62
CURRY 17000 25208.25 17436 27515.56 23750 40132.03
POWDER
OTHER SPICES 14505 19669 16348 11455.88 18700 32406.8
TOTAL 575270 597268.1 726613 614762 817250 809964.9

VALUE IN
MILLION $

BUSINESS MANAGEMENT
43

BUSINESS MANAGEMENT

The Trend Analysis Export of Spices

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1

The Trend Analysis Export of Spices in India

“The Trend analysis of export of spices in india”

Under the guidance of

Prof. Krishna desai

In partial fulfillment of the requirement of the subject

In third year (SEM VI) BBA Programme

Shree Shambhubhai V. Patel of Computer Science

Business Management, Surat

Veer narmad Gujarat University Surat.

ACADEMIC YEAR 2015-2016

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

I as student of management,feel proud on successfully

I am confident that it will surely help me to acquire necessary

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

NO SUBJECT PAGE NO.

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

Introduction To Indian Trade Market

Undertaking considerable industrial deregulation and other structural reforms, trade in

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

Direct selling in export strategy

Direct selling through distributors

It is considered to be the most popular option to companies, to develop their own

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

SPICES BOARD OF INDIA

organising various domestic events.

- See more at: http://www.ibef.org/exports/spice-industry-

Cloves - Zanjibar Delhi 65,000 65,000 Rs / 100kg 21-01-16

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

TITLE OF THE PROJECT

The trend of analysis of export of spices in india.

To know the trend of export of spices in india

To forecast trend on the basis of past data.

To determine the growth of export of spices of india.

Comparative analysis of various spices exported from india

TYPES RESEARCH DESIGN

Causal & descriptive research design

Secondary data are used for analysis

LIMITATION OF THE STUDY

Time duration study

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

There is high competition as spices economy has shifted to consumer-driven enterprises,

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

Black pepper is an essential ingredient in indian system of medicine. Piperine, the

220377.95 58009.45 10 220378

It’s expected to be upward trend in future also

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

Following states are the major producers of cardamom in India:

3. Tamil Nadu – 10%

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

year Cardamom(S) x xy x^2 Yc=a+bx

73310.28 76184.31 10 73310.28

It’s expected to be upward trend in future also

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

year Cardamom(L) x xy x^2 Yc=a+bx

16862.25 12842.15 10 16862.25

It’s expected to be upward trend in future also

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &

714979.8 254775 10 714979.8

It’s expected to be upward trend in future also

SHRI SHAMBHUBHAI V. PATEL COLLEGE OF COMPUTER SCIENCE &