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dc.contributor.authorShroff, Sangeeta
dc.contributor.authorAgro-Economic Research Centre (AERC), Pune (India)
dc.contributor.authorGokhale Institute of Politics and Economics (GIPE), Pune (India)
dc.contributor.authorDepartment of Agriculture, Cooperation and Welfare, Ministry of Agriculture and Farmers Welfare, Government of India
dc.contributor.authorAgricultural Department and Rural Transformation Centre (ADRTC), Institute for Social and Economic Change (ISEC), Bengaluru (India)
dc.contributor.authorInstitute for Social and Economic Change (ISEC), Bengaluru (India)
dc.contributor.authorAgro-Economic Research Centre (AERC), University of Madras, Chennai (India)
dc.contributor.authorAgro-Economic Research Centre (AERC), Visva-Bharati, Shantiniketan
dc.contributor.authorAgro-Economic Research Centre (AERC), Assam Agricultural University, Jorhat
dc.contributor.authorAgro-Economic Research Centre (AERC), Andhra University, Waltair (India)
dc.contributor.authorAgro-Economic Research Centre (AERC), J N Krishi Vishva Vidyalaya, Jabalpur (India)
dc.contributor.authorMaruthi, I
dc.contributor.authorRamappa, K B
dc.contributor.authorJadhav, Vilas
dc.contributor.authorPeter, Pasala
dc.contributor.authorSivagnanam, K Jothi
dc.contributor.authorPriya, T
dc.contributor.authorPulikamath, Ashraf
dc.contributor.authorDhanalakshmi, J
dc.contributor.authorMooventhen, G
dc.contributor.authorRoy, Bidhan Chandra
dc.contributor.authorChattopadhyay, K S
dc.contributor.authorSavapandit, Runjun
dc.contributor.authorBordoloi, Jotin
dc.contributor.authorBorah, Debajit
dc.contributor.authorGogoi, Moromi
dc.contributor.authorRambabu, K
dc.contributor.authorRamu, P
dc.contributor.authorParchure, Rajas
dc.date.accessioned2022-04-22T06:41:54Z
dc.date.available2022-04-22T06:41:54Z
dc.date.issued2020-11
dc.identifier.urihttp://hdl.handle.net/10973/54785
dc.language.isoen_USen_US
dc.publisherGokhale Institute of Politics and Economics (GIPE), Pune (India)en_US
dc.titleAssessment of ratio of different products / forms of spices being marketed: Study based on Ginger and Turmeric (AERC Report)en_US
dc.typeBooken_US


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