The Regional Spices Research Centre in Magura has recently distributed among farmers 300 kg of seeds of newly developed Bari-5 variety of onion that can be grown all the year round.

Since its establishment in 1996, the centre under Bangladesh Agricultural Research Institute (BARI) has been working to develop better varieties of spices along with means of protecting those from worms and insects.

Visiting the centre covering 16 acres of land a few days ago, this correspondent saw neatly arranged plots where seeds of different spices are sown on seedbeds and tested scientifically. 

The centre has developed the quality of 27 varieties of spices, including onion, garlic, black cumin, isabgul (psyllium), chili, turmeric, cinnamon, coriander seed, and cassia leaf, officials said.

isabgul (psyllium) plants grown at a plot of the centre. Photo: Star

They arrange training and provide quality seeds for farmers of Magura and nearby districts for growing better spices and seed processing.

After the harvest, a portion of the seeds are collected from the farmers.

In 2018-19 fiscal year, 350 farmers were provided training on spice cultivation from the centre while 300 others received such training the previous year.

Besides, 120 sub assistant agriculture officers (SAAO) have been provided training so that they can assist the farmers at the field level. 

"I have taken training from the spices research centre and advise the farmers as per the direction of the officials," said Prokash Paul, an SAAO in Magura.  

Akkaj Ali, a physically challenged farmer, said after taking training on cultivation of different spices from the centre he is growing coriander on four acres, black cumin on two acres and onion on four acres of land.

"With the earning from selling spices, I have bought ten cattle and made a brick-built house," he said. 

Alam Khan of Naliardangi village in Magura Sadar upazila said he has cultivated black cumin on two bighas and onion on one bigha this year and hopes to get good yield.

Md Moniruzzaman, senior scientific officer of the research centre, said, "Recently we have developed Bari-5 variety of onion that will be grown all the year round. Besides, we have developed BARI-4 variety of turmeric, which has no smell and can be eaten raw. We have also added a new variety of isabgul."

"So far, the centre has succeeded in developing better and higher yielding varieties of 27 spices. We are also trying to develop draught and salinity tolerant varieties of black cumin, turmeric and garlic," he added.