Background: This study envisaged the development of functional beverages from the extracts of tropical spices using pineapple juice as a carrier and determination of the functional properties and the shelf life studies of the developed beverages. A functional beverage can be defined as &ldquo;any non-alcoholic drink that provides additional health benefits due to the inclusion of any bioactive component from a plant, animal, marine or microorganism source. Crude extracts (essential oils) were extracted using a microwave assisted extraction from dried Ginger, T. tetraptera and M. myristica and subsequently evaluated. Quantitative phytochemicals and antioxidant activities were determined in the crude extracts. 
 
Methods: Crude extracts were extracted using a microwave assisted extraction from dried Ginger, T. tetraptera and M. myristica and subsequently stored for further processing. Standard protocols were adopted for the processing of different extracts as well as in the beverage formulations. The physicochemical properties and the shelf life studies of the formulated beverage samples were determined using standard analytical procedures. 
 
Result: The physicochemical properties revealed that the TTA values ranged from 1.92 to 3.28 and were recorded by the control and AGM, respectively. The pH values ranged from 3.66 to 4.83 and were recorded by the control and sample AGM. The viscosity values also ranged from 69.45 to 90.41 and values were ascribed to the control and sample AGT. The control had the lowest TSS value while ATY gave the highest mean score of 4.60 for the TSS; the total sugars (brix) is highest for the control (7.17&deg;B) and least for sample ATM with a mean score of 2.94&deg;B. The shelf life studies of the formulated beverages revealed that the product containing no preservatives (citric acid), can stay on a shelf at room temperature for about four weeks and more than eight weeks in refrigeration condition.

Physicochemical and Shelf Life Studies of&nbsp; Functional Beverages Developed from Crude Extracts from Tropical Spices (Zingiber officinale, Monodora myristica and Tetrapluera tetraptera)

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Trypanosomiasis is a frequently reported disease in wild and domestic animals and it is a major cause of death in them. It has been detected in most wild species, including deer, elephants, capybaras, jaguars, tigers, lions and other species of domestic animals commonly known as surra in tropical and sub-tropical countries. It causes tremendous economic loss due to illness, decreased productivity, reduced weight gain, decreased milk yield and productivity and death in domestic and wild animals. Early detection and effective management strategies are crucial for controlling the spread of the disease and minimizing its impact on wildlife populations. By providing comprehensive information, such a review article can serve as a valuable resource for researchers and practitioners working in the field of wildlife health and conservation. The data from several article related with trypanosomiasis in wild animals were collected between a period of 1971 to 2022. Out of several article dealing with trypanosmiasis in wild animals, seventy-five articles are included as references for the compilation of this review. The article selected for this review are dealing about various aspects of trypanosomiasis in wild animals. The academic research databases PubMed, Scopus, Web of Science, Science direct etc besides google search engine was used for the selection of various article by using key words viz., trypanosomiasis, prevalence, wild animals, tropical trypanosomiasis, oxidative stress, anaemia, trypanocides etc. The article directly or indirectly related to wildlife trypanosomiasis were selected for this review. The prevalence of trypanosomiasis were reported in various species of wild animals viz., Tigers, Antelopes, Vampire birds, Deer, Shamber, Elephants etc. Transmission of trypanosomiasis to wild animals is comparatively easier in comparison to other animals as it may get infected either by biting flies or by ingesting infected flesh. Pathogenesis of trypanosomiasis in wild animals are mostly associated with cutaneous lesions, anaemia, emaciation, neuropathy, oxidative stressand lymphadenopathy.

Trypanosomiasis in Wild Animals of Tropical and Sub-tropical Region: A Review

These papers describe spices production in Ethiopia. There are different Spices and herbs can be categorized based on their flavor and colour i.e., hot (Cayenne pepper, black and white peppers, mustard, chilies) slight flavor (coriander, paprika), aromatic spices (clove, cumin, dill fennel, nutmeg, mace, cinnamon) and aromatic herbs (thyme, marjoram, shallot, basil, bay leaf, onion, garlic). Based on colour (turmeric) and herbaceous (sage, rosemary) or based on their taste such as sweet, bitter, spicy, sour and sharp. Therefore, in Ethiopia Korarima, fenugreek, ginger, long pepper, vanilla, capsicum, black and white cumin, coriander and basil are widely grown by farmers, research and extension could start intervention on these spices. Spice production would play great role in improving farmers&rsquo; livelihoods. Spices have been used as flavour, colour, aroma, enhancing agents and for preservation of foods. Moreover, more research is needed to improve the production and productivity of spices as well as to the improvement of the life of the farmers and play a role in the country economic growth.

Spices Production in Ethiopia: A Review

<div>Background: India stands first in the production of most of the spices. Still we are not able to exploit the full potential of these spices since these are often subjected to wide price unsteadiness in the domestic as well as international markets which results in fluctuations in production and yield too rendering an intense discuss on spices growth and instability. The present study carried out to examine the trend in growth and instability of major spices grown in India. 
 
Methods: The growth and instability analysis was carried out at nationwide. The required data for the present study was collected for the period 1990-91 to 2018-19 which were further divided into three sub-periods. On the basis of highest area and production six major spices namely, pepper, cardamom, chilli, ginger, turmeric and coriander growing in the country was selected for the study. The growth rates were worked out by fitting the exponential growth function and instability analysis was used by generating Cuddy Della instability index.&nbsp; 
 
Result: The analysis has revealed that most of the spices have recorded a positive and significant growth rate in all the sub-periods. Sub-period I (1990-91 to 1999-2000) emerges to be the stable period in most of the spices which also recorded a notable growth rate compared to other sub-periods. However, sub-period II (2000-01 to 2009-10) witnessed a slow pace of growth in pepper and cardamom which registered a negative growth in area, production and yield. On the other hand, the study has shown comparatively unstable behaviour in most of spices in sub-period III (2010-11 to 2018-19).</div>

Growth and Instability in Significant Spices in India: An Empirical Analysis

<div style="text-align:justify">India is known as the land of spices. It is one of the largest producers, consumer and exporter of spices in the world. Even though the spice is a highly demanded commodity in the international market. The export fluctuation is observed for the product. This study trying to identify the reasons of fluctuation for some selected major spices export from India. For that data collected for area production and productivity of major spices mainly chilli, ginger and turmeric and analyzed its growth and variability. These three crops were selected as they covered the highest per centage of production share in the year 2021. In this study data were collected from the year 2010-11 to 2019-20 to analyze the growth and instability in production of major spices and its impact on their export. Compound annual growth rate analysis was done to see the growth in area, production and productivity of the selected spices along with the growth performance of spice export from India. The variability in area, production and productivity along with the export instability was calculated with the help of instability index. Ourstudy examined thatarea and production of spices in India was growing continuously from the year 2010-11 to 2019-20. The compound annual growth rate analysis reflected a positive growth in area under ginger (2.53 per cent) and Turmeric (1.08 per cent), while it was negative for chilli (-0.99 per cent). During the entire period chilli and ginger recorded a positive and significant growth in production and productivity of the crop. Export was found to be related with the productivity of the crop. The export variability was found to be lowest for chilli (3.98), while ginger recorded a very high instability index (33.36) for the period. With increase productivity export of chilli increases. As the quantity exported for chilli was highest among the three crops so the export value of the same was also found highest during the entire period.</div>

Growth and Instability in Production of Selected Major Spices and their Export Scenario for India: A Review

<div>India is the land of spices and is the largest producer, consumer and the exporter of spices in the world. Spices are an important component of Indian Agricultural Exports earning valuable foreign exchange and are the source of livelihood for millions of small and marginal farmers across different states of the country. Modeling of agricultural exports in general and spices exports in particular is important in the contest of spices exports being a priority area for Indian policy makers. Time series modeling of agricultural commodity exports is an active area of research in recent times. Generally Box Jenkins approach (ARIMA) is the referred technique for this purpose. When data exhibits volatility clustering, ARCH/GARCH models are used .When the data does not support linearity assumptions neutral network models are used. However, real world time series data is believed to be a combination of linear and non-linear patterns. In this context, Hybrid models which are a combination of AR models and Artificial Neural Networks are providing more accurate forecasts. &nbsp;The present study, using &nbsp;secondary data for the period &nbsp;from 1960-61 to 2017-18 applies three hybrid models &nbsp;for forecasting &nbsp;Indian spices exports both in terms of volume and prices. Based on the RMSE each model is evaluated and finally model with least RMSE was selected for forecasting both volume and unit prices of total spices export for the coming 10 years (2018-19 to 2027-28). Analysis of data was done with the help of open source software R. Results from the study show that, Hybrid model consisting of ARIMA, Exponential Smoothing and Tbats Model with unequal weights was found to be the best model on the basis of RMSE for forecasting Indian spices exports. Thus, for both forecasting and policy formulation the hybrid model is recommended.</div>

<div>Time Series Analysis of Indian Spices Export and Prices</div>

<div style="text-align:justify">Clove is a very valuable spice used throughout the world with various medicinal and culinary properties. It cannot be cultivated in all climates and soils. In tropical countries it prefers to grow in red soil in higher altitudes with colder climate. In India, Western Ghats provides a suitable niche for the growth of clove in terms of climate and soil. The clove of commerce is the air-dried unopened flower bud obtained from evergreen medium sized tree. The tree grows to a height of 10-12 metres and start flowering in about four years. Eugenol is the main essential oil extracted from clove buds, stalks and leaves. It continues to produce flower buds for hundred or more years.</div>

Improved Farming Practices for the Cultivation of Spice, Clove (Syzygium aromaticum) in India

Background: Uses of indigenous herbs and spices have become ubiquitous on modern culinary systems. But to date literatures on nutritional aspects of these group of plants are limited. Therefore the present study was done to evaluate the nutritional and anti-nutritional compositions of five indigenous spices commonly used in Karbi cuisines. The present study will help identify long forgotten multifunctional food resources which was previously neglected due to its low quantity in use. 
 
Methods: The nutritional compositions were determined according to procedures established by Association of official Analytical chemists 1990 and the anti-nutritive factors of the samples were determined according to the procedure described in the reported scientific publications. 
 
Result: The results showed appreciable amount of nutrients in Citrus macroptera Montrouz., Litsea cubeba (Lour.) Pers., Ocimum citriodorum Vis., Perilla frutescens (L.) Britton. and Zanthoxylum armatum DC. The energy value of these five spices showed remarkable values, with the highest value observed in Ocimum citriodorum Vis. (354.08 Kcal) and lowest in Litsea cubeba (Lour.) Pers. (108.67 Kcal). The moisture, ash, crude protein, crude fats, total carbohydrate and crude fibre content of the studied spices vary from 0.85-7.45%, 3.30-14.25%, 1.85-25.30%, 1.80-43.09%, 7.03-32.32% and 1.39-72.55% in range respectively. The vitamin C content was estimated highest in Perilla frutescens&nbsp;(L.) Britton. (34 mg/100 g) and lowest in&nbsp;Citrus macroptera Montrouz. (22 mg/100g). The phytate (17.22-18.85 mg/100 g), oxalate (10.15-12.42 mg/100 g), tannin (9.45-11.61 mg/100 g) and saponin (8.82-10.55 mg/100 g) contents were very low and hence these spices are less toxic for human consumptions.

​Nutritional Value and Anti-nutritional Factor&rsquo;s Analyses of Five Indigenous Spices used by the Karbi Group of Assam, India

<div>Background: Spices are widely cultivated in India across various states, which promote the opportunity for the development of spices incorporated products, delivering health benefits along with flavour and taste in the functional food market. Hence, the present study was undertaken to develop exotic foods such as spices incorporated ice cream by inclusion of selected spices viz., fenugreek, coriander, black cumin and cinnamon. 
 
Methods: The ice cream was formulated with spice powders at different equal incorporation levels of 1%, 1.5% and 2% and compared with control. The developed ice cream was investigated for their sensory characteristics, physico-chemical properties, textural parameters and microbial analysis. 
 
Result: The spice powders with 1.5% incorporation level in ice cream showed higher overall acceptability than others. Among the physico-chemical properties, the melting rate of spices incorporated ice cream was found to be in the range of 1.20 to 1.41 g/min. The overrun of the developed ice cream was found to be in the range of 48.57 to 53.09%. The hardness of the developed ice cream was found to be in the range of 2280.77 to 2485.04g. The results of the present study suggested that the incorporation of different spices in the form of powders improved the flavor and the textural parameters recorded higher values as the inclusion levels are high.</div>

​Physico-chemical and Texture Analysis of Ice Cream Prepared by Incorporating Various Spices

<div>Background: Onion (Allium cepa L.) is an important and indispensable item of every kitchen. It is used as a vegetable, spice and condiment and commands an extensive internal market. Even though onion is one of the major crops in India, its cultivation is not yet popular in Kerala. Successful onion production depends on the selection of varieties that are adapted to different conditions imposed by specific environment and best planting time. In this background, the current study aimed to evaluate five onion varieties in the tropical planes of Kerala and also to study the effect of different planting time and varieties on the performance of onion in Kerala. 
 
Methods: Five onion varieties were evaluated in four different dates of planting with an interval of fifteen days. Planting commenced from 10th November to 25th December 2017 in a split plot design with four replications. Yield attributing characters such as number of leaves per plant, leaf length, bolting percentage, neck thickness, bulb weight and yield were noted. 
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Result: All the parameters showed a significant variation over different dates of planting. There was a significant variation in number of leaves per plant, leaf length, bolting percentage, total bulb yield and neck thickness among the varieties. Interaction effect of varieties and dates of planting was significant only for leaf length and total bulb yield. Highest bulb weight was recorded in 25th Nov. planting. Highest yield was recorded in 25th Nov. which was on par with 10th Dec. and 10th Nov. plantings. Arka Kalyan recorded a highest yield, which was statistically on par with Agrifound Dark Red and Arka Pragati. Varieties when planted on 25th Dec. recorded a lowest neck thickness. Agrifound White exhibited a non-bolting behavior in all the dates of planting. Overall performance and yield of onion was found to be better when planting was done on 25th November.</div>

Physicochemical and Shelf Life Studies of Functional Beverages Developed from Crude Extracts from Tropical Spices (Zingiber officinale, Monodora myristica and Tetrapluera tetraptera)

Trypanosomiasis in Wild Animals of Tropical and Sub-tropical Region: A Review

Spices Production in Ethiopia: A Review

Growth and Instability in Significant Spices in India: An Empirical Analysis

Growth and Instability in Production of Selected Major Spices and their Export Scenario for India: A Review

Time Series Analysis of Indian Spices Export and Prices

Improved Farming Practices for the Cultivation of Spice, Clove (Syzygium aromaticum) in India

Nutritional Value and Anti-nutritional Factor’s Analyses of Five Indigenous Spices used by the Karbi Group of Assam, India

Physico-chemical and Texture Analysis of Ice Cream Prepared by Incorporating Various Spices

Effect of Varieties and Planting Time on the Performance of Onion under Tropical Planes of Kerala