DIMAPUR, Nov 19: In a major breakthrough for the region’s agricultural sector, Nagaland University has introduced SAS-KEVU, a newly developed ginger variety that promises higher yields, superior dry matter recovery, and excellent culinary quality. The variety was officially notified at the national level in September 2025, marking a significant milestone for researchers and farmers alike.
According to a release from the university, the development of SAS-KEVU took nearly ten years of rigorous scientific evaluation and multi-location trials conducted under the All India Coordinated Research Project (AICRP) on Spices across seven centres nationwide. The research was spearheaded by Prof. C.S. Maiti and Dr. Grace-li I. Yepthomi from the School of Agricultural Sciences, Nagaland University.
With a yield potential of 17.21 tonnes per hectare—over nine per cent higher than the national check variety—SAS-KEVU has demonstrated remarkable performance in national demonstrations. Its dry recovery rate of 21.95 per cent offers a significant advantage to processors seeking greater output from dried ginger. The rhizomes possess bold size, soft texture, and lemon-yellow flesh with reduced fibre, making the variety ideal for fresh markets, pickles, beverages, culinary use, and a wide range of value-added products.
Vice-Chancellor Prof. Jagadish K. Patnaik hailed the achievement as a landmark for the university and the farming community. “SAS-KEVU is the outcome of nine years of dedicated research and extensive national trials. It has been developed to deliver higher yields, improved quality, and better resilience—enhancing farmers’ incomes and supporting the spice industry,” he said.
