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Commodity Price
  • Barley Mathura, UP( 1562.5 )
  • Bengal Gram Shajapur,M.P.( 4600 )
  • Coriander (Badami) Ujjain, M.P( 6300 )
  • Cotton Seed(Sarki) Dewas, M.P( 2150 )
  • Green Gram Vidisha, M.P( 3900 )
  • Groundnut Chhata, UP( 3250 )
  • Lentil Khategaon, M.P( 3600 )
  • Maize Aliganj, UP( 1150 )
  • Mustard Seeds Sarangpur, M.P( 3050 )
  • Paddy - 1509 Etah, UP( 3050 )
  • Paddy(1121) Ratlam, M.P( 2075 )
  • Paddy(Basamati Pusa) Mohan barodiya, M.P( 2350 )
  • Sesame Seed Indore, M.P( 6200 )
  • Wheat Nagod, M.P( 1525 )
  • WheatMustard Seeds Kasganj, UP( 3425 )
 
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Spices and Condiments
 
Spices and Condiments
Cumin (Jeera)
Cumin is the dried seed of the herb. The cumin plant grows to 30–50 cm tall and is harvested by hand. Cumin has been in use since ancient times. Today, the plant is grown in China, Uzbekistan, Tajikistan, Iran, Turkey, Morocco, Egypt, Syria, Mexico, Chile and India. The main producer and consumer of cumin is India. Cumin is a drought tolerant, tropic or semi-tropic crop. Cumin has a short growth season of 100 – 120 days. The optimum growth temperature ranges are between 25° and 30°C. he Mediterranean climate is most suitable for its growth; cumin requires a moderatly cool and dry climate. Cultivation of cumin requires a long, hot summer of three to four months. Upon low temperatures leaf color changes from green to purple. High temperature might reduce growth period and induce early ripening. In India, Cumin is sown from October until the begin of December and harvesting starts in February.
Tamarind
The tamarind tree produces edible, pod-like fruit which are used around the world. Other uses include traditional medicines and metal polishes. The wood can be used in carpentry. Because of the tamarind's many uses, cultivation has spread around the world in tropical and subtropical zones.
The tamarind is a long-lived, medium-growth, bushy tree, which attains a maximum crown height of 12 to 18 metres.
The tamarind is best described as sweet and sour in taste, and is high in tartaric acid, sugar, B vitamins and, oddly for a fruit, calcium.
Turmeric
Turmeric is the traditional yellow colored root belonging to the family of ginger. Commonly used as herb and spice worldwide, its properties make it smell poignant and strong in flavor which is a little bitter, hot and earthy in taste. It is consumed fresh as well in dried form, which is termed as spice.
Utilization of turmeric is high in textile, medicinal and culinary industries. This golden spice is inborn to India and South East Asia. Its fresh form is very much found in Thai cuisine whereas in other parts of Asia, it's used as spice. Turmeric is a Kharif crop which grows well in hot and humid climate and prospers in light black or red soil.
Sowing of the root stalk is done during spring season and the plant becomes ready to harvest with in 7-8 months. Turmeric is largely cultivated in India, Thailand, Taiwan and other South East Asian countries. The dried rhizome is imported in countries, namely Japan, Sri Lanka, Iran, United States of America and Ethiopia. India is producing the finest quality and different varieties of turmeric and is the largest producer and consumer of turmeric. Varieties grown are Alleppey Finger, Erode Turmeric, Salem Turmeric, Raja pore turmeric, Nizamabad bulb.
Unlike any other commodity, its price is also determined by the demand and supply scenario. In India turmeric is traded at various centers -- Nizamabad, Erode, Dugirala, Salem and Coimbatore.
 
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