Lower Dibang Valley grows orange and large cardamom in mid-altitude valleys. A small unit handling juice/marmalade for citrus and curing/grading for cardamom captures both crops' value-add.
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Lower Dibang Valley's mid-altitude valleys (Roing, Mayudia) grow citrus and large cardamom. Both crops have processing gaps that crash farm-gate prices during harvest. A small unit running orange juice/marmalade processing during Nov-Feb plus large-cardamom curing-and-grading during Sep-Nov captures both streams from a shared facility — labour and infrastructure utilisation across the year.
Capex of ₹7-14 lakh covers basic fruit-processing equipment plus a curing kiln for cardamom and grading line. MIDH (horticulture infrastructure) and the Spices Board's value-add scheme jointly fund up to 50% capex for NE producers. Hard parts: managing two distinct crop cycles, getting cardamom curing right (over-cured loses oil; under-cured rots), and reaching premium D2C and Spice Board-registered buyers. Start with cardamom (higher unit margin, less perishable); add orange processing in year 2.
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