Abstract
The main objective guided the present study was to evaluate the knowledge of the growers on spices cultivation practice in Shibganj upazila under Bogura district. Three unions of the upazila were purposively selected based on the vicinity to the Spices Research Center, Bogura. Data were collected from selected growers using predesigned structured interview schedule. Eleven selected characteristics of the growers were considered as independent variables. As dependent variable, knowledge on spices cultivation practice was calculated by construction of a scale containing thirteen relevant questions. Coefficient of correlation was employed to determine the relationship between the selected characteristics of the growers and their knowledge on spices cultivation practice. Majority (67.8%) of the growers were middle aged, the highest portion (61.1%) of them belonged to primary level education. Major proportion (60.0%) of them had small family size, almost all of them (98.9%) possessed small to medium farm size, and huge majority (87.8%) of them earned up to BDT 240000 annually. About three-fourth (73.3%) of the farmers had medium extension contact, half of them (50.0%) had poor training experience while 40.0 percent of them had medium innovativeness. Great majority (85.5%) of the farmers had small to medium spices cultivation area (up to 0.6 ha) while almost three-fourth (72.2%) of them had medium to long durational (11 to above 20 years) practice of spices cultivation. Majority (65.6%) of them had moderate knowledge on spices cultivation technology compared to more than onefourth (26.7%) having high knowledge and only 7.7 percent had low knowledge on the same. None of the selected characteristics showed significant relationship with the knowledge on spices cultivation practice.
 Int. J. Agril. Res. Innov. Tech. 10(1): 102-107, June 2020
Highlights
Herbal by-products that add flavor and aesthetic, aromatic and therapeutic treatments to food, drink and other items are generally termed as spices (Kumar et al, 2011)
Very big majority (92.3%) of the respondent farmers in the study area had moderate to high category knowledge about spices cultivation practice
Conclusions on spices cultivation practice. It means that Great majority of the growers were between higher the farm size, farming experience, young to middle aged, having primary level innovativeness and duration in spices cultivation, education, small family size, medium farm size, higher the knowledge on spices cultivation low annual income, medium extension contact, practice
Summary
Herbal by-products that add flavor and aesthetic, aromatic and therapeutic treatments to food, drink and other items are generally termed as spices (Kumar et al, 2011). Spices and condiments play quite an important role in the national economies of several spice-producing, importing and exporting countries of the world. 109 kinds of spices are cultivated in the world but in Bangladesh, only 27 are used and produced only 17. Yield, demand and availability, spices are divided into three categories viz. Major spices are regularly used in daily diet at large amount such as chili, onion, garlic, turmeric and ginger (Islam et al, 2011). Spices provide means of earning living to many who operate on any of the activities within its value chain and are more profitable compared with other competing crops (CAST, 1984; Elias and Hossain, 1984)
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