Malaysia to help India in cultivation of the world famous white pepper

India will joined hands with Malaysia in getting the latter’s support in palm oil plantation. A meeting was held between the Union Minister of Agriculture and Farmers Welfare, Shri Narendra Singh Tomar and the Minister of Plantations, Industries and Commodities of Malaysia, Ms. Juraida Kamaruddin, at Krishi Bhawan, New Delhi on February 22.

  • During this meeting, Agriculture Minister Shri Tomar expressed his desire to get cooperation from Malaysia in palm oil plantation.
  • Malaysia is the world’s second largest producer of palm oil after Indonesia.
  • The partnership with Malaysia for the cultivation of palm oil will greatly help palm oil producers in India to have the latest in the development of the palm oil value chain.
  • India and Malaysia are important partners in the palm oil trade. India wants to further strengthen cooperation with Malaysia in the palm oil sector, wherein India can benefit from Malaysia’s vast experience in palm oil cultivation.
  • Sharing the details of India’s National Mission on Oilseeds-Palm Oil (NMOP-OP), Shri Tomar said that India has set a target of bringing 6,50,000 hectare area under palm oil cultivation by 2025-26, for which About 100 million seed sprouts will be needed.
  • The visiting Malaysian Minister of Plantations, Industries and Commodities, Ms. Juraida Kamaruddin also offered to help India especially in the cultivation of the world famous white pepper.

About White Pepper

  • White pepper grows in tropical Asian countries. Black pepper and white pepper both come from the same plant (Piper nigrum). But they are prepared differently.
  • Black pepper is made by cooking the dried unripe fruit. White pepper is made by cooking and drying the ripe seeds.
  • White pepper contains a chemical called piperine. This chemical seems to have many effects in the body. It seems to reduce pain, improve breathing, and reduce inflammation.
  • Black and white peppers are native to the Malabar Coast of India and is one of the earliest spices known.

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