1.APEDA. 2018. Agricultural and Processed Food Products Export Development Authority, India. Available at http:// apeda.gov.in/apedawebsite/organic/data.htm#Summary_ Statistics. Accessed on 04th April, 2019.

2.Bower, A., Marquez, S. and Mejia, E.G. 2016. The health benefits of selected culinary herbs and spices found in the traditional Mediterranean diet. Critical Rev. in Food Sci. and Nutri., 56(16): 2728- 2746.

3.Chiphang, S. and Singh, R. 2020. Livelihood Security Determinants of the Organic Farm Household in Sikkim, India: Ordered Logistic Regression Approach. Curr. J. Appl. Sci. and Techno., 39(20): 138-143.

4.Dini, I. 2018. Spices and herbs as therapeutic foods. Food Quality: Balancing Health and Disease, pp. 433-469. doi: https://doi.org/10.1016/B978-0-12-811442-1.00014-6.

5.Dini, I. 2018. Spices and herbs as therapeutic foods. Food Quality: Balancing Health and Disease, pp. 433-469. doi: https://doi.org/10.1016/B978-0-12-811442-1.00014-6.

6.GoI, 2017. Annual Report (2016-17). Ministry of commerce and industry, Department of Commerce, New Delhi, India.

7.Neven, D. 2014. Developing sustainable food value chains: Guiding principle. Food and agriculture Organisation of the United Nation.

8.Schmitz, H. 2006. Learning and earning in global garment and footwear chains. European J. Dev. Res., 18(4): 546-571.

9.Singh, R. and Feroze, S.M. 2018. Price gap between producers and consumers of ginger: Empirical evidence from North Eastern Hill Region. Indian J. Agric. Econ., 73(3): 309-27.

10.Singh, R., Feroze, S.M. and Kumar, S. 2020. Production of turmeric in North East Hill Region of India: A value chain analysis. Indian J. of Agric. Econ., 75(4): 359-74.

11.Singh, R., Feroze, S.M. and Kumar, S. 2020. Production of turmeric in North East Hill Region of India: A value chain analysis. Indian J. of Agric. Econ., 75(4): 359-74.

12.Singh, R., Chahal, V.P., Feroze, S.M. and Kumar, S. 2020. Impact of factors share on productivity of ginger (Zingiber officinale) in NEHR of India. Indian J. Agric. Sci., 90(2): 279–82

13.Soosey, C., Fearne, A. and Dent, B. 2012. Sustainable value chain analysis: A case study of oxford landing from vine to dine. Supply Chain Management: An Int. J., 17(1): 68 -77.

14.Spice Board of India, 2020. Spice production in India accessed on 26.02.2020 https://www. indianspices.Com/sites/ default/files/majorspicestatewise.pdf.

15.Srinivasan, K. 2014. Antioxidant potential of spices and their active constituents. Critical Rev. in Food Sci. and Nutri., 54(3): 352-372.

16.Sugasini, D., Yalagala, P.C.R., Kavitha, B., Kasthuri, T., Vijayalakshmi, Y., Kumar, P.K. and Kumar, S. 2018. Indian culinary ethnic spices uses in foods are palate of paradise. Acta Scientific Nutritional Health, 2(8): 22-28.

17.Wani, S.A., Wani, M.A., Mehraj, S., Padder, B.A. and Chand, S. 2017. Organic farming: Present status, scope and prospects in northern India. J. Appl. and Natural Sci., 9(4): 2272-2279.

18.Wani, S.A., Wani, M.A., Mehraj, S., Padder, B.A. and Chand, S. 2017. Organic farming: Present status, scope and prospects in northern India. J. Appl. and Natural Sci., 9(4): 2272-2279.