{"id":5611,"date":"2025-11-18T15:26:13","date_gmt":"2025-11-18T09:56:13","guid":{"rendered":"https:\/\/ichelnewsnetwork.com\/?p=5611"},"modified":"2026-01-19T05:18:34","modified_gmt":"2026-01-19T05:18:34","slug":"nagaland-university-develops-high-yield-ginger-variety-sas-kevu-to-boost-farmer-incomes","status":"publish","type":"post","link":"https:\/\/ichelnewsnetwork.com\/index.php\/2025\/11\/18\/nagaland-university-develops-high-yield-ginger-variety-sas-kevu-to-boost-farmer-incomes\/","title":{"rendered":"Nagaland University Develops High-Yield Ginger Variety \u2018SAS-KEV\u00dc\u2019 to Boost Farmer Incomes"},"content":{"rendered":"

Nagaland University<\/strong> has announced the development of a new high-yield ginger variety, SAS-KEV\u00dc<\/strong>, designed to deliver superior productivity, better dry matter recovery<\/strong> and enhanced culinary quality.<\/strong> The variety is expected to significantly benefit farmers, the fresh produce market and the spice-processing industry across India.<\/p>\n

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Developed under the All India Coordinated Research Project (AICRP)<\/strong> on Spices<\/strong>, SAS-KEV\u00dc<\/strong> is the outcome of nearly a decade of rigorous scientific evaluation and multi-location testing conducted across seven AICRP centres, including sites in Andhra Pradesh, Kerala, Mizoram, Odisha, West Bengal, Sikkim and Nagaland.<\/p>\n

Formally notified by the Ministry of Agriculture and Farmers Welfare and published in the Gazette of India on September 2, 2025, SAS-KEV\u00dc was developed by a research team led by Prof. C. S. Maiti<\/strong> and Dr. Graceli I. Yepthomi<\/strong> of the School of Agricultural Sciences, Nagaland University<\/strong>.<\/p>\n

With a yield potential of 17.21 tonnes per hectare, the variety surpassed the national check by more than 9 percent in national demonstrations. Its dry recovery rate of 21.95 percent makes it an attractive choice for processors seeking higher output. The rhizomes are bold, soft in texture and lemon-yellow with low fibre\u2014traits that enhance suitability for pickles, beverages and value-added spice products.<\/p>\n

Congratulating the researchers, Prof. Jagadish K. Patnaik<\/strong>, Vice Chancellor of Nagaland University, said the new variety reflects the university\u2019s commitment to agricultural innovation and farmer welfare. \u201cSAS-KEV\u00dc offers higher yields, improved quality and greater resilience. It has the potential to substantially enhance farmer incomes and strengthen India\u2019s ginger value chain<\/strong><\/em>,\u201d he said.<\/p>\n

Food processing industries are expected to benefit from its moderate oil content and pulpy rhizomes, suited for products like candy and ginger paste. Farmers stand to gain from its high market acceptance and nine-month crop duration, which fits neatly into traditional production cycles.<\/p>\n

The variety traces its roots to 2014, when researchers collected 19 local Nadia ginger clones from across Nagaland. From these, the clone NDG-11\u2014later named SAS-KEV\u00dc\u2014emerged as the strongest candidate. Stability analyses, including GGE Biplot studies, confirmed consistent performance across varied agro-climatic zones.<\/p>\n

With the Central Government\u2019s notification under the Seeds Act, 1966, SAS-KEV\u00dc is now approved for seed production and agricultural sale in Nagaland, Mizoram, West Bengal and Andhra Pradesh.<\/p>\n

The variety marks a significant milestone as the first ginger variety developed by the AICRP (Spices) team of Nagaland University and the first of its kind from any research institution in the Northeast. Efforts are now underway to scale up seed rhizome multiplication ahead of the next cropping season.<\/p>\n

Nagaland University expects SAS-KEV\u00dc to play a key role in advancing ginger cultivation in the Northeast and other notified states, supporting rural livelihoods and strengthening India\u2019s spice sector.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Nagaland University has announced the development of a new high-yield ginger variety, SAS-KEV\u00dc, designed to deliver superior productivity, better dry matter recovery and enhanced culinary quality. The variety is expected … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":5612,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[32,18],"tags":[917,918,919,229,920,921,922],"class_list":["post-5611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inn","category-science","tag-all-india-coordinated-research-project-aicrp-on-spices","tag-dr-graceli-i-yepthomi","tag-ginger-cultivation","tag-nagaland-university","tag-prof-c-s-maiti","tag-sas-kevu","tag-school-of-agricultural-sciences","entry"],"_links":{"self":[{"href":"https:\/\/ichelnewsnetwork.com\/index.php\/wp-json\/wp\/v2\/posts\/5611","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ichelnewsnetwork.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ichelnewsnetwork.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ichelnewsnetwork.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ichelnewsnetwork.com\/index.php\/wp-json\/wp\/v2\/comments?post=5611"}],"version-history":[{"count":1,"href":"https:\/\/ichelnewsnetwork.com\/index.php\/wp-json\/wp\/v2\/posts\/5611\/revisions"}],"predecessor-version":[{"id":8387,"href":"https:\/\/ichelnewsnetwork.com\/index.php\/wp-json\/wp\/v2\/posts\/5611\/revisions\/8387"}],"wp:attachment":[{"href":"https:\/\/ichelnewsnetwork.com\/index.php\/wp-json\/wp\/v2\/media?parent=5611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ichelnewsnetwork.com\/index.php\/wp-json\/wp\/v2\/categories?post=5611"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ichelnewsnetwork.com\/index.php\/wp-json\/wp\/v2\/tags?post=5611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}