Spice Production and Marketing in Kaffa Biosphere Reserve, Ethiopia

Abstract

Ethiopia has suitable climate condition for production of various spices, herbs, aromatic and medicinal plants useful for food seasoning, aroma, medicinal and income generation. Ethiopian is the largest consumers of spices in Africa, but the contribution of this sub-sector to national economy is very low. The study area are endowed with diversified spice types with different purpose but it is not well announced, attention is not given and still many spices are collected from wild. The aim of this study was to assess spice production and marketing in Kaffa biosphere reserve. This study was undertaken in four districts of Kaffa zone includes Tello, Gimbo, Shishoende and Decha districts by selecting one representative kebele from each district. Data for this study was collected through key informant interview, focus group discussion and household survey. Diversified types of spices are produced in the study area and 89% of the sample households participate in spice production. Korarima, red pepper, rue, ginger, turmeric, bush tea, holey basil, Machewolago (Foeniculum vulgare), Aemacho(Artemisia afra), Nechamacho, coriander, rosemary, onion, long pepper and lemon grass were identified at household survey.About 60.9% of the sample households provide spices product to market and the sample households generate a mean income of 1,611.14 ETB from spice product marketing. The majority of sampled households ranked themselves at low and very low knowledge level on spice production and marketing. Spices are majorly produced in the area in home garden for consumption purpose. The main challenges for spice production in the study area are unavailability of improved variety, low attention given by government and stackholders, unavailability market, lack of knowledge and skill on production and post-harvest handling, low value addition practice and unavailability of recommended practice. Creating market for spice product and promotion is needed on its importance and give attention to spice production. Training is needed to farming community on spice cultivation, management, post-harvest handling and processing.