Bangladesh Spices Research Centre develops succesfull onion variety
date:Mar 02, 2020
hich has no smell and can be eaten raw. We have also added a new variety of isabgul.

So far, the centre has succeeded in developing better and higher yielding varieties of 27 spices. We are also trying to develop drought and salinity tolerant varieties of black cumin, turmeric and garlic, he added.

07/05 21:25