Sigandhini - A new black pepper variety with high yield and disease tolerance
Sigandhini pepper is identified and developed by Sri. Ramakanth Ramachandra Hegde of Hunsekoppa, a small village in Uttar Kannada district of Karnataka.
Progressive farmer Sri. Ramakanth Hegde with his variety Sigandhini
Main features of the variety
- Less occurrence of slow wilt and quick wilt in field and higher tolerance to diseases.
- Early maturity (December-January harvesting) of nearly one month compared to leading hybrid Panniyur-1 which offers more rest period to plant and results in regular and consistent bearing.
- Farmers prefer to cultivate this variety in virus affected plots and virus tolerance is reported by farmers.
- Vine canopy coverage is good with large number of branches.
- Vine is reported to be drought tolerant. Nursery plants developed from single node cuttings are highly vigorous and field establishment is also excellent.
- Highly suitable for arecanut based multi-storeyed cropping systems.
Spikes of Sigandhini variety black pepper
- On an average each spike produces 80 berries.
- Bulk density generally range from 610-640g/L. which is much higher than Panniyur-1
- Plant is rich in essential oil content (3.2%), oleoresin (5.74-6.82%) and piperine (4.32%).
- From a healthy vine grown on arecanut (20-25ft), one can expect a fresh berry yield of 9-10 kg and dry berry yield of around 3.5 kg with a dry recovery: 39%
- Low incidence of foot rot in the field.
- Compact berry setting and pin heads are generally absent.
- Broad leaf with medium length make the efficient use of available space for the canopy.
Dried berries of sigandhini variety
Nursery view of Sigandhini
© 2006–2019 C–DAC.All content appearing on the vikaspedia portal is through collaborative effort of vikaspedia and its partners.We encourage you to use and share the content in a respectful and fair manner. Please leave all source links intact and adhere to applicable copyright and intellectual property guidelines and laws.