The Spice Research Center in Shibganj, Bogura, is nearing its third decade of operation. Over the years, researchers at the center have developed 58 varieties across 27 spice species. Yet, the results remain largely absent at the field level. Most spice farmers are unaware of these varieties, and even officials of the Department of Agricultural Extension (DAE) have limited knowledge beyond two or three common spices. The Bangladesh Agricultural Development Corporation (BADC), responsible for preserving and distributing the seeds, has not purchased any from the center in the past two years.
Two ginger farmers from Sherpur upazila said they had never received any of the research-based varieties, nor had they even heard their names. They rely on self-preserved seeds or those bought from local markets. Some have heard of successful experiments with sack-based ginger cultivation, but the agricultural authorities have not demonstrated the method to them.
Located in Raynagar, Shibganj upazila, just north of the historic Mahasthangarh, the Spice Research Center stands on 70 acres of land as the country’s only specialized facility for spice research. It has been operating since 1996 under the Bangladesh Agricultural Research Institute (BARI). The center oversees three regional research stations in Magura, Cumilla, and Gazipur, along with four sub-stations in Lalmonirhat, Faridpur, Sylhet, and Khagrachari.
According to spice researchers, about 4.29 lakh hectares of land in Bangladesh are used for spice cultivation, producing 3.593 million tons annually as of 2024—around 9 percent of global output. However, domestic demand stands at 5.85 million tons, leaving a deficit of approximately 1.354 million tons. As a result, Bangladesh spends Tk 8,000 to 9,000 crore annually on spice imports.
Globally, 113 types of spices are cultivated, of which about 30 are grown in Bangladesh. Over nearly three decades, the Bogura center has developed 58 varieties of 27 spices, including chili, ginger, garlic, turmeric, onion, coriander, cumin, fenugreek, fennel, black cumin, mustard, and cardamom. Each year, two to three new varieties are documented, yet there is no evidence of structured plans or monitoring systems for large-scale field implementation.
Despite these innovations, most of the varieties exist only on paper. The dissemination of these seeds to farmers is the responsibility of BADC and the DAE. However, BADC did not purchase any spice seeds from the research center in 2024. Meanwhile, farmer training, demonstration plots, and awareness programs have been inactive for more than a decade.
In interviews with 20 farmers across Shibganj, Sherpur, and Kahalu upazilas, many stated they have received no assistance from the center despite years of involvement in spice cultivation. Farmers such as Hakim Molla of Shibganj, Abu Hanif of Mokamtola, Abdul Kader of Kichok, Monam Mia of Sherpur, Jahurul Haque of Mirzapur, and Sobahan Mia of Kahalu said spice farming remains profitable but lacks proper technical guidance.
Most of these farmers continue to cultivate decades-old traditional varieties using self-produced or market-purchased seeds. Sherpur farmer Saiful Islam said the adoption of research-based varieties could boost production, stabilize prices, and increase farmer profits. Yet due to bureaucratic and logistical barriers, very few farmers ever gain access to the improved seeds.
A Sherpur agricultural officer admitted that the institution focuses more on research than seed distribution. “We rarely receive assistance from them, which prevents us from arranging training or demonstration programs,” he said.
When asked about the center’s annual budget, Chief Scientific Officer Dr. Zulfikar Haider declined to provide details. However, official documents and past financial reports indicate that BARI’s research centers generally operate with annual budgets between Tk 2 and 3 crore, of which the Spice Research Center receives around Tk 1.5 to 2 crore.
Research at the center continues on crops such as cardamom, fennel, and black cardamom, even though trials in Bangladesh’s soil have yielded little success. Several officials acknowledged that due to soil composition, developing viable varieties of white or black cardamom is nearly impossible. They could not explain why resources continue to be spent on these unproductive experiments.
Officials claim that their innovations are being cultivated widely and that they have developed 66 improved technologies, including intercropping methods, preservation and processing techniques, pest management strategies, and quality seed production methods. They note that national spice production has increased from 300,000 tons in 1995–96 to 3.593 million tons today—almost a twelvefold rise.
KGM Faruk, secretary of the Campaign for Good Governance (SUPRO) in Bogura, said, “Varieties are being developed in laboratories but not seen in the fields. There is no expansion plan, budget, or monitoring. As a result, technologies developed with millions of taka exist only in reports and files. Naturally, questions arise about accountability, efficiency, and the real-world relevance of the research institutions.”
Sohel Md. Shamsuddin Firoz, deputy director of the Bogura Department of Agricultural Extension, said, “We occasionally work with farmers in field-level projects. However, there is no official tracking or evidence of how these varieties are spreading. When funds are available, we try to raise awareness through our field officers.”
Acting Deputy Director of BADC (Seeds) Kamal Kanti Barman said, “Although we are involved in most research initiatives, progress in spice-related work is relatively slow. We did not purchase any spice seeds from the Bogura center in 2024, nor did the institution contact us.”
Chief Scientific Officer of the center, Dr. Ashikul Islam, acknowledged the allegations. He said, “There is no budget for extension work beyond research, which limits field implementation. We also lack our own plots or outreach programs for varietal expansion.” He identified himself as the innovator of the sack-based ginger cultivation method, calling it a modern and practical technique that allows high production on fallow or unused land. According to him, this method is already benefiting farmers. He added that the center’s developed spice varieties are now cultivated in Pabna, Faridpur, Meherpur, Cumilla, and even the Chittagong Hill Tracts.
