Agriculture Reference
In-Depth Information
Fig. 8.2
Low intensity and intensive vanilla production, Vavau Island, Tonga. (©Diczbalis)
Cocoa (
Theobroma cacao
), native to the Amazon basin and cultivated by the
Aztecs as far north as southern Mexico, was brought back to Europe by the Spanish
(Wood and Lass
1985
). Further reference to cocoa and its evolution as a commercial
beverage plantation crop is presented in detail as a case study, later in the chapter.
Spice Crops
Although much of the world's spice production is supplied by smallholder growers,
the crops are considered to be part of the plantation category. The Journal of Planta-
tion Crops covers all the major spices. Spice production is often carried out as an
intercrop with coconut (Newman
1985
; Liyanage et al.
1986
).
Major historical events were driven by the spice trade (Milton,
1999
; Hemphill
2000
). Spices naturally distributed throughout the tropical latitudes were rapidly
“plantationised” by colonial powers following growing demand from European and
British consumers who cherished the fragrant properties of spices to enhance the cu-
linary properties of unrefrigerated meat and food (McGee
2004
). Commonly used
spices include cardamom (
Elettaria cardamomum
), chilli (
Capsicum spp.
), cinna-
mon (
Cinnamomum zeylanicum
), cloves (
Syzygium aromaticum
), ginger (
Zingiber
officinale
) nutmeg (
Myristica fragrans
), pepper (
Piper nigrum
), turmeric (
Cucurma
longa
), and vanilla (
Vanilla planifolia
). A number of spices are reported to have me-
dicinal properties, chief amongst them turmeric which reportedly could clear plaque
deposits associated with Alzheimer's disease (Barry
2007
). Major centres of spice
production include India, Indonesia, Malaysia, PNG and Pacific Islands, Central
America and tropical Africa. Boutique industries for pepper and vanilla can be found
in Hawaii, Papua New Guinea and far north Queensland, Australia. Intensive methods
of production are gaining a foothold in developing countries, as is the case for many
plantation crops (Fig.
8.2
).
