Kohima, November 18 – A new ginger strain called SAS‑KEVU could raise farmer earnings and boost India’s spice supply, a team from Nagaland University announced Tuesday. The only central university in the state, Nagaland University has spent nearly a decade breeding the high‑yield variety that has now been certified by the Ministry of Agriculture and Farmers Welfare.
The plant thrives in the state’s conditions and even shows promise in neighboring regions such as Mizoram, West Bengal and Andhra Pradesh. In national tests the ginger made 17.21 tonnes per hectare – more than nine per cent higher than the typical “check” variety. It also delivers a 21.95 per cent dry‑matter recovery, a win for processors who need more usable product after drying. The rhizomes are soft, robust, and lemon‑yellow, with lower fibre, making them popular for pickles, beverages, and value‑added foods.
Behind the breakthrough
Dr. C. S. Maiti and Dr. Graceli I. Yepthomi, from the School of Agricultural Sciences, led the research under the All‑India Coordinated Research Project (AICRP) on spices. The project began in 2014, when the scientists collected 19 clones of a local ginger called Nadia. After careful evaluation, clone NDG‑11 emerged as the strongest performer, later renamed SAS‑KEVU.
Between 2018 and 2022, the new variety was tested at seven AICRP centres: Chintapalle (AP), Kozhikode (Kerala), Mizoram, Nagaland, Potangi (Odisha), Pundibari (WB) and Sikkim. GGE Biplot analyses confirmed its consistent performance across diverse climates, especially in Nagaland and West Bengal.
On September 2, the Crop Standards Sub‑Committee of the Ministry formally notified SAS‑KEVU as a new variety. The seed is now approved for commercial sale in Nagaland, Mizoram, West Bengal and Andhra Pradesh under the Seeds Act, 1966.
What it means for farmers and the spice industry
The combination of high yield, good taste and easy handling makes SAS‑KEVU a “high‑value” crop for farmers, local markets and spice manufacturers. A nine‑month harvest cycle fits neatly into standard planting schedules in the region, and the moderate oil content aligns well with consumer demand for fresh ginger paste and candy.
Prof. Jagadish K. Patnaik, Vice‑Chancellor of Nagaland University, said the development “adds to India’s ginger value chain and supports the national vision for sustainable horticulture.” He added that Nagaland University’s commitment to scientific excellence will help grow the Northeast’s agricultural economy.
For spice processors, the ginger’s larger, pulpy rhizomes mean more material per kilogram, which can reduce costs and improve product consistency. For farmers, the increased yield and market demand translate directly into higher returns per hectare.
A regional success story
SAS‑KEVU is the first ginger variety developed by a university in the Northeast of India and the first from the AICRP team’s research in the region. The variety demonstrates how local genetic resources can be harnessed for national benefit. Nagaland University hopes the strain will spread across the Northeast and other notified states, strengthening resilience in the sector.
Kohima’s news highlights a fresh crop that could support farmers, spice processors, and consumers alike, while underscoring the value of local research institutions in feeding a growing nation.
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