| Key Aspect | Details |
|---|---|
| Topic | Hing (Asafoetida) Production in India |
| Largest Producer | Himachal Pradesh |
| Research Institute | CSIR-IHBT (Council of Scientific and Industrial Research - Institute of Himalayan Bioresource Technology) |
| Region of Cultivation | Lahul and Spiti region, Himachal Pradesh |
| Climate Requirement | Dry and cold climate (similar to Iran and Afghanistan) |
| Total Cultivation Area | Over 300 hectares (aiming to expand to 750+ hectares) |
| Time for Harvest | 5 years for the plant to produce resin (used as spice) |
| Expected Big Harvest | 2025 |
| Import Dependency | India has imported hing for over 600 years, spending Rs. 900 crore daily |
| Other Suitable Regions | Ladakh, parts of Uttarakhand (cold desert areas) |
| Health Benefits | Aids digestion, reduces inflammation, supports respiratory health (used in Ayurveda) |
| Annual Demand in India | 1,500 tonnes (used in Indian dishes, snacks, and pickles) |
| Significance | Reduces import dependency, supports local farmers, promotes self-reliance |
Workflow
Login