A new ginger variety named SAS-KEVÜ has been developed by researchers at Nagaland University in Kohima.

The ginger variety consistently delivers superior yield, dry matter recovery, and culinary quality, making it a high-value option for farmers, the fresh produce market, and the spice-processing industry.

Taken up under the All India Coordinated Research Project (AICRP) on Spices, located in Nagaland University, SAS-KEVÜ emerged after nearly a decade of scientific evaluation and extensive multi-location testing across seven AICRP centres in India.

The research was led by Prof C S Maiti and Dr Graceli I. Yepthomi from the School of Agricultural Sciences, Nagaland University.

The SAS-KEVÜ was formally notified by the Sub-Committee on Crop Standards, Notification and Release of Varie

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