Imphal, June 25: The ongoing unrest in Manipur, coupled with the impact of climate change, has caused a significant increase in the prices of essential curry ingredients in Kolkata.
Ginger, cumin, and red chili, which form the foundation of many dishes, have witnessed a surge of 50% to 100% in prices over the past month, putting a strain on kitchen budgets and culinary traditions.
Ginger, primarily sourced from Manipur and Nagaland during this time of the year, has experienced a doubling in price within just a month. The aromatic root, previously available at Rs 150 per kilo, now commands a hefty price tag of Rs 300 per kilo.
Kamal De, the president of the Bengal Vendors’ Association and a member of the government task force on farm produce, explained that the ethnic strife in Manipur has severely disrupted the supply line of ginger. This has led to a widening demand-supply gap, resulting in uncontrollable price increases.
The sharp rise in ginger prices has compelled some traders to remove it from their shelves. Asit Pradhan, a trader at the Gariahat market, is one such example. He has stopped selling ginger due to the difficulty in explaining the exorbitant price surge to customers.
Additionally, storing ginger has become a risky endeavor, as a sudden increase in supply from South India could cause prices to plummet, resulting in losses for the traders.
Climate change has also made its presence felt in the culinary landscape. Cumin, primarily sourced from Rajasthan and Gujarat, along with red chili from Guntur in Andhra Pradesh, has experienced significant price hikes due to abnormally low yields. Agricultural scientists attribute this decline in production to the adverse effects of climate change. The scarcity of cumin from Gujarat and Rajasthan has led to a sharp increase in prices, impacting consumers across Kolkata.
Also Read: Next Border Talks Scheduled for July as Meghalaya Seeks Land Transfer from Assam
India accounts for more than 70% of global cumin production, with Gujarat and Rajasthan being the top-producing states. However, data from the Spices Board of India indicates a drop in cumin cultivation over the past three years in these regions. The prices of popular varieties of dry red chili, such as Guntur and Byadagi, have also surged by Rs 50 to Rs 70 per kilo in the open market in recent weeks due to production challenges arising from excessive heat.
Furthermore, the cost of onions in Kolkata markets has risen not due to low yield but because of higher wastage during transportation. Despite a bumper yield in Nasik, the major onion-producing region in India, over 20% of onion consignments perish due to extreme heat and humidity during the 72-hour journey to Kolkata.
The steep escalation in the prices of these essential curry ingredients has left households shocked and perplexed. Bengali cuisine, known for its flavorful curries, heavily relies on ginger, cumin, and red chili. However, with traders reluctant to stock ginger and the rising costs of other spices, many households are grappling with the challenge of preparing traditional dishes.
The situation calls for attention from policymakers, traders, and consumers alike. Measures need to be taken to address the supply chain disruptions in Manipur, explore climate-resilient agricultural practices, and improve the transportation infrastructure to minimize wastage.
Additionally, consumers may need to adapt their culinary choices or find alternative sources for these ingredients to manage their kitchen budgets effectively. Collaboration and proactive efforts from all stakeholders are crucial to mitigate the impact of Manipur strife and climate change on the affordability and availability of curry ingredients in Kolkata.
