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Cardamom farming in Kerala: High rewards meet relentless challenges
Farmers in Kerala's lush hills cultivate one of the world's most expensive spices-cardamom-but face relentless challenges from climate shifts, pests, and labor demands, according to growers and agricultural experts.
The delicate balance of cultivation
Stanley Pothan, a veteran cardamom farmer in Kerala, describes the crop as "the toughest a farmer can cultivate." Despite its lucrative reputation-ranking as the third-costliest spice by weight after saffron and vanilla-cardamom demands constant vigilance. "It's a delicate plant, prone to diseases and pests. Every leaf, every flower needs daily attention," Pothan explains. Weather extremes compound the difficulty: last year's brutal summer decimated crops in both Kerala and Guatemala, the world's top producer, which lost nearly 60% of its yield.
Prices surged by 70% in 2024, reaching 1,178 rupees ($13; £10) per kilogram, per data from India's Spice Board. Yet farmers struggle to capitalize on the windfall. "One bad summer or unexpected rain can destroy everything," Pothan warns.
Science and technology step in
The Indian Cardamom Research Institute (ICRI), under the government's Spices Board, is working to mitigate these challenges. Director A.B. Rameshwari outlines their focus: crop improvement, pest surveillance, soil management, and digital tools. "Technology is now integral to farming," she says, citing an ICRI-developed app that helps farmers monitor soil health and receive tailored recommendations.
"Small farmers no longer rely solely on local advice. They can check soil quality, moisture, and disease symptoms right from their fields."
A.B. Rameshwari, Director, ICRI
Meanwhile, researchers at Kerala Agricultural University are breeding hardier cardamom varieties. Preity Chetty, an assistant professor, highlights a breakthrough: a drought-tolerant strain. "We're also mapping cardamom's genetic markers to accelerate breeding for disease resistance and higher yields," she adds, noting that molecular studies on the spice remain limited.
Innovations in drying and organic farming
Post-harvest processing poses another hurdle. Traditionally, only large farms could afford wood-fueled dryers, forcing smaller growers to rely on middlemen-often compromising quality. Annu Sunny, founder of the social enterprise Graamya, introduced heat-pump dryers in 2016, cutting costs to 10 rupees per kilo (versus 14 for wood drying) while improving consistency. "The pods retain their natural green color, which directly affects pricing," Sunny explains.
Some farmers, like former banker Mathews Geroge, are pioneering organic methods despite initial setbacks. After losing 90% of his first crop to pests, Geroge turned to Vrikshayurveda, an ancient Indian agricultural system. "It's still a challenge, but I've learned the crop's rhythm-when to intervene and when to let nature take over," he says. He argues organic farming can compete with conventional methods by reducing input costs: "Sustainability starts with understanding your soil."
The human factor
Labor remains cardamom's biggest expense, accounting for 75% of Pothan's costs. Harvesting, done primarily by women, requires precision: "They know exactly which capsules are ready. It's a 45-day cycle per plant," he notes. Mechanization is limited-pruning and harvesting resist automation. "Every innovator claims they'll solve it, but nothing has worked yet," says Sunny.
"In cardamom, there's no shortcut. It needs both science and soul."
Stanley Pothan, cardamom farmer
Looking ahead
As climate change intensifies, researchers and farmers alike emphasize resilience. Chetty's team continues genetic mapping, while ICRI expands its digital tools. For Pothan and Geroge, adaptation is non-negotiable. "Some seasons are good, some aren't," Geroge reflects. "But the reward-a spice cherished for centuries-makes the struggle worthwhile."
