Quality and processing of spices presentation
- 1. QUALITY AND PROCESSING OF SPICES Master’s Seminar (PSM-591) Speaker : SHIVANAND D AINAPUR H-2019-89-M MSc. IInd year Spices, Plantation, Medicinal and Aromatic Plants Department of Vegetable Science
- 2. • Spices: ‘Any dried plant product used primarily for seasoning purposes’ • India, ‘The Land of Spices’ is one of the largest producer and exporter of spices in the world • India- prominent domestic market for spices in the world • Indian spices are popular for their flavour and aroma in domestic as well as in the international markets • 109 spices belongs 31 families- notified by the International Standards Organisation (ISO) and 52 spices are brought under the purview of Spice Board (around 63 of spices are produced in India) INTRODUCTION (ASTA, 2008 and Nybe et al., 2007 )
- 3. Area, production and export scenario of spices (www.Statista.com & Spice Board, 2020) Chilli 28% Mint Products 19% Cumin 15% Spice oil and Olepresin 11% Turmeric 7% Curry powder and paste 4% Pepper 3% Crdamom 2% Coriander 2% Ginger 1% Other spices… EXPORT DURING2018-19 Export of spice commodities About 9.1 M T of spice is produced in an area of 3.97 M ha (2018-19) Leading products in export are Chilli, Mint products, Cumin Spice oil & Oleoresins, turmeric etc. (2018-19)
- 4. Basic functions of spices Basic function Spices as major function Spices as sub function Flavouring Vanilla, Cardamom, Cinnamon, Allspice, Mint, Dill, Cumin, Star anise, Basil, Anise, Mace, Nutmeg, Fennel, Fenugreek, Garlic, Onion, Clove, Thyme, Rosemary, etc. Deodorizing / masking Garlic, Onion, Rosemary, Clove, Thyme, Caraway, coriander Pungency Pepper, Red pepper, Garlic, Onion, clove , Thyme, Rosemary, Caraway, Coriander, Mustard, Ginger Allspice, Mint, Cumin, Mace, Fennel, Cardamom, Nutmeg, etc. Colouring Paprika, Turmeric, Saffron (Ravindaran et al., 2001)
- 5. Quality Control and Standards • Stringent quality control measures and quality certification from internationally recognized agencies • Pre-shipment inspection and validation of quality checks • Spice Board awards- Indian Spices Logo as mark of genuine, superior quality Indian spices & Spice House Certificate • Sample testing with the various international agencies such as American Spice trade organization, International Pepper Community and Erofins Laboratory (Germany) (https://www.business-standard.com/spices-board-introduces-quality-certification & Spice Board )
- 6. • Quality Evaluation Laboratory (1989)- monitors quality of spices produced and processed in the country • Helps to identify pesticides, illegal dilution and life-threatening fungi seen in spices, using advanced equipment • Quality standards applicable are BIS, FSSAI, AGMARK, ASTA and ESA. • BIS recently standardized for 35 spice commodities The regional quality laboratories: 1) Mumbai (Maharashtra, 2008) 2) Guntur (Andhra Pradesh, 2010) 3) Gummidipoondi (TN, Chennai, 2011) 4) Narela (New Delhi, 2012) 5) Tuticorin (Tamil Nadu, 2013) 6) Kandla (Gujarat, 2016) (https://www.indianspices.com/quality-evaluation-laboratory)
- 7. Spoilage factors • Formation of dew over the product- excess heat and improper ventilation • Microbial contamination- increased humidity • Loss of aroma- oxidation reaction of aromatic compounds • Discolouration of natural pigments- sunlight • Ingress of moisture- spices lose their free flowing property • Insect infection (Rangaprasad, 2019 & Costa et al., 2019)
- 8. Processing and Value Addition • Processing is “a variety of operations from harvesting on the farm to different forms of culinary preparation in the home” • Value addition: For the same volume of primary product, high price is realized by means of processing, packaging or up-grading the quality by some other ways (www.eufic.org 2010 & Ravindran, 2001)
- 9. spices Spice oils & oleoresin Paste Ground Whole Concentrates Mixes (Singh & Singh 2015) Product Diversification
- 10. Black pepper - King of Spices • Pepper (Piper nigrum L.) has supreme position among spices • Pepper of commerce- dried mature fruit (drupe) • Fruits are used as food and medicine • India’s share in world– 40% by area and 23% by production • Predominantly cultivated in Kerala, Karnataka, Tamil Nadu & introduced in Maharashtra, Andhra Pradesh, Assam and Tripura • Pungency of pepper due to piperine (5% crude piperine) (Purseglove et al., 1981 & Chadha, 2019)
- 11. Harvesting • Pungency decreases with maturation • Harvest at right stage of maturity to get a dried product of good quality • When 1 or 2 berries turn yellow (Ravindran, 2001 & Chadha, 2019) Product Stages of maturity Canned pepper 4-5 months after flowering Dehydrated green pepper 10-15 days before full maturity Oil & Oleoresin 15-20 days before full maturity Black pepper Fully mature (1-2 berries changing to yellow colour) Pepper powder Fully mature with maximum starch White pepper Fully ripe
- 13. Despiking & Blanching Despiking: Kept in a bag for 12-24 hours- easy separation of berries from spike • Trampling with legs- berries separation • Mechanical threshers are used of varying capacities (50-2500 kg/h) Blanching: Dip in boiling water for a minute before drying • Activates the phenolase enzyme responsible for black colour development • Reduces the drying time by 2 days • Reduces microbial load (Chadha, 2019 & https://www.indianspices.com/guidelines-quality-improvement.html) Trampling with legs Power operated thresher (2 hp) Blanching by immersing in hot water
- 14. Curing/drying • Freshly harvested berries contain 65-70% moisture • Moisture content reduced to 10%, to avoid microbial spoilage • Shining black colour is achieved by activity of enzyme phenolase on chlorophyll • Sun-drying for 4-6 days Periodical turning for uniform drying • Artificial drying: Homogenous drying of product Uniform colour (Krishnamurthy et al., 1993 , Blumenburg et al., 1997 and Chadha, 2019) Solar cabinet dryer Wood fired dryer Sun-drying Electrical dryer
- 15. Case study - 1 Pepper type Pre-treatement Drying period (days) Sun-drying Oven-drying Moisture content (%) Microbial load Moisture content (%) Microbial load Surface Homogenate Surface Homogenate Black Untreated 7 14.60 5.99 5.67 11.20 4.08 3.32 14 10.50 5.11 3.54 ND ND ND Steeped only 7 15.20 2.41 2.08 10.40 <1.48 <1.48 14 10.38 <1.48 <1.48 ND ND ND Steeped & surface disinfected 7 16.02 <1.48 <1.48 11.00 <1.00 <1.48 14 10.50 <1.48 0.00 ND ND ND White Steeped only 7(4) 11.30 2.36 2.15 10.50 <1.00 <1.00 Steeped & surface disinfected 7(4) 12.00 <1.00 0.00 11.30 <1.00 <1.00 • Drying in the oven generally achieved the required moisture content earlier and more uniformly than sun-drying • Pre-treatments such as steeping in boiling water alone or steeping and surface disinfection of fresh pepper fruits before drying drastically reduced the microbial load
- 16. Cleaning and Grading • Removal of extraneous matter- spent spikes, pinheads, stones, soil particles etc. • In small scale- done by winnowing and handpicking • In large scale- done by multiple sieve - cum air classifier type of machine • Average dry recovery: 33-37% • Grading done by sieves (Singh & Singh, 2015 and Chadha, 2019)
- 17. Major Pepper grades and AGMARK specification Grade Trade Name Size (mm) Moisture (%) TGSEB Tellicherry Garbeled Special Extra Bold 4.8 11 TGEB Tellicherry Garbeled Extra Bold 4.2 11 TG Tellicherry Garbeled 4.0 11 Tellicherry Black Pepper Malabar Black Pepper Grade Trade Name Bulk Density (g/L) Moisture (%) MG-1 Malabar Garbeled 1 550 11 MG-2 Malabar Garbeled 2 550 11 MUG-1 Malabar Ungarbeled 1 550 12 MUG-2 Malabar Ungarbeled 2 550 12 MUG-3L Malabar Ungarbeled 3L 550 12 MUG-4L Malabar Ungarbeled 4L 550 12 (Chadha, 2019)
- 18. Packaging & Storage (Nybe et al., 2007 & Singh & Singh, 2015) • Tendency to absorb moisture resulting in mould attack and insect infestation • Two types of packaging 1. Bulky packaging 2. Retail packaging • Moisture level in pepper is to be in the range of 10-11 % before it is stored • Controlled ventilation and devices for control of humidity & temperature and fumigated (Methyl bromide and Aluminum phosphide) before storage
- 19. Value added Products of Pepper White pepper Green pepper in Brine Pepper E. oil Pepper oleoresin Pepper powder Dry green pepper Dehydrated green pepper Canned pepper
- 20. Cardamom - Queen of Spices • World’s 3rd most expensive crop after Saffron and Vanilla • Cardamom of commerce is dried fruit (Capsule) • Guatemala is the largest producer and exporter of cardamom in world • In India- Kerala, Karnataka and Tamil Nadu • Used for flavouring various preparations of food, confectionary, beverages and liquors • Flavour of cardamom is due to 1,8- cineole, terpinyl acetate, linalyl acetate and linalool (Purseglove et al., 1981 & Chadha 2019)
- 22. (Parthsarathy et al., 2008) Harvesting & Cleaning • Harvested at its physiological maturity- when pericarp attains dark green and seeds are black coloured • Avoid harvesting of fully ripened & immature capsules • Remove dust and dirt using winnowing basket for quicker and efficient work • Further washed in clean water & the stalks are removed • For larger quantities a 1 m3 sink/basin to be constructed
- 23. Pre-treatment • For green cardamom- soaking in 2% sodium bicarbonate for 10 min to extent the colour retention • For bleached cardamom- soaking in 20 % Potassium Meta-bisulphite solution containing 1% Hydrogen Peroxide for an hour • Soaking in KMS leads to degradation of Chlorophyll and further drying leads to golden colour • Bleached cardamom are creamy white or Golden yellow in colour (Singh & Singh, 2015)
- 24. Drying/curing • Determines its colour, flavour and shelf life • Inactivates the enzyme responsible for degradation of chlorophyll • Temperature of 45-500 C should be maintained during drying • Gradual increase of temperature to 50-600 C in the last 2 hours of drying • Higher temperature loss of oil from seeds and also leads to brownish streaks due to heat injury • Fresh capsules with 80% moisture are dried to 10- 12% moisture Traditional Bhatti method
- 25. Electrical dryer • Best quality product is obtained • The dryer consist of 24 number of aluminum trays • They are piled one over the other with a gap of 2 cm between trays • The green capsules are uniformly spread in trays and arranged in the dryer • Uniform distribution is ensured by means of fans • 50 kg of capsules can be dried in 10-12 hours (http://sikkimnow.blogspot.com/2013/spices-board-holds-demo-for-electric. and Nybe et al., 2007)
- 26. Kiln dryer • Most commonly used dryers • The heated air currents generated in the furnace passes through the pipe and increases the temperature of the room • Wooden/aluminium trays are to be piled one over the other with spacing of 20-22.5 cm in curing room • Maintain the temperature around 45-550C Curing time – 24 to36 hours Fuel requirement- 1000 kg/100 kg fresh cardamom Dimensions of furnace- 2.5 x 0.6 m Dimensions of drying chamber- length of 4.5 m Pipe of diameter 30 cm made of MS sheets (Nybe et al., 2007)
- 27. Case study - 2 Pre treatments Curing methods Mean Conventional curing Modern curing Sodium carbonate (1%) 6.1 5.07 5.58 Potassium carbonate (1%) 4.87 3.83 4.35 Magnesium sulphate (1%) 5.83 5 5.42 Sodium hydroxide(1%) 6.3 5.37 5.83 Sodium bicarbonate (1%) 4.2 3.87 4.03 Ascorbic acid (0.1%) 4.2 4.07 4.08 Citric acid (0.1%) 4.97 3.87 4.42 Polyethylene glycol (0.1%) 3.8 4.97 4.38 Naphthalene acetic acid (500 ppm) 4.63 4.7 4.67 Control (no treatment) 4.4 4.6 4.5 Effects of pretreatments and curing methods on flavour profile of essential oil of processed small cardamom (Eletteria cardamomun (L.) Maton) Effect of pre treatments and curing methods on the essential oil content (%) of small cardamom The cardamom capsules treated with 1% sodium hydroxide, 1% sodium carbonate and 1% magnesium sulphate had shown higher essential oil content (5.83%, 5.58% and 5.42% respectively). (Sonia and Sreekala, 2015)
- 28. Grading Based on AGMARK grading system there are 5 grades Alleppey Green Cardamom Coorg Green Cardamom Bleached or Half- Bleached Cardamom Bleached White Cardamom Mixed Cardamom (Chadha, 2019)
- 29. Grades with Specifications Grade Trade name Size (mm) Weight (g/l) Colour General characteristics AGB Alleppey Green Bold 7 435 Green Kiln dried, 3 cornered and ribbed appearance AGS Alleppey Green Superior 5 385 AGS-1 Alleppey Green Shipment 4 320-350 Light green AGL Alleppey Green Light 3.5 260 CGEB Coorg Green Extra Bold 8 450 Golden to light green Round ribbed and or smooth skin CGB Coorg Green Bold 7.5 435 CG-1 Coorg Green Superior 6.5 415 Light green CG-2 Coorg Green Mota, Green 6 385 Green CG-3 Coorg Green Shipment 5.5 350 Cream CG-4 Coorg Green Light 3.5 280 Brown BL-1 Bleached 1 8.5 340 Pale Fully developed round, 3 cornered ribbed or smooth skin BL-2 Bleached 2 7 340 Creamy BL-3 Bleached 3 5 300 Dull white (Indian Institute of Spices Research)
- 30. Packaging & Storage • Packed in polyethene packets and polyethene lined jute bags • Stored at moisture content of less than 10% to retain the original parrot green colour and to prevent mould growth • Use of 300 gauge black polyethene lined gunny bags improves efficiency of storage • Optimum equilibrium RH is 40%, mould growth appears at 70% RH • Optimal conditions for storage are low temperature, low humidity and free from pests (Nybe et al., 2007 & Nair, 2020)
- 31. Value added products of Cardamom Cardamom powder Cardamom flavours Cardamom beverage Cardamom oleoresin Cardamom E. oil 1,8-Cineole Cardamom garland Lip balm Silver coated seeds
- 32. Ginger - Zingiber officinale • Ginger is a herbaceous perennial grown as annual • Ginger of commerce- underground branched rhizome • India is largest producer of dry ginger, contributes 33% to world’s production • Indian ginger has high esteem in world due its characteristic lemon like flavour • Majorly grown in Kerala, Assam, Meghalaya, Odisha, Himachal Pradesh, West Bengal etc. • Pungency is due to 6-gingerol while aroma is due to volatile oils lisabolane, zingiberene and zingiberol (Purseglove et al., 1981 & http://mkranade.50webs.com/productiongin.htm)
- 33. Harvesting The time of harvest depends on the end-use Washing of the produce after harvesting Killed by immersion in boiling water for 10 min, which inactivates enzymatic activity and then sun dried Product Stage of harvest (MAP) Fresh consumption 5 Preserved ginger 5-7 Dried ginger 8-9 Essential oil 8-9
- 34. Cleaning- to remove debris, shoots and roots -Cleaning with 150 ppm hypochlorous acid- tends to reduce microbial load Sorting- grouping according to size, shape, weight and color -Clean, brown-yellow and bright colored ginger should prefer Peeling- crapping of outer tissues -Reduction in drying time and good appearance Slicing or chopping of ginger reduces the drying time, may also leads to loss of essential oil Drying- removing of moisture to 8-10% Cleaning Sorting Peeling Drying Grading & Packaging Basic Steps of Ginger Processing
- 35. Drying • Sun-drying peeled ginger takes 7 to 9 days to reach a moisture content of 7.8% to 8.8% • Mechanical drying ensures the homogenous and cleaner product • Critical temperature of 600C during mechanical drying • Different types of dryers are 1.Direct type solar dryer 2.In-direct type solar dryer 3.Hybrid solar dryer 4.Improved electric dryer Direct type solar dryer In-direct type solar dryer Hybrid type solar dryer Improved electric dryer (Visvanathan and Zachariah, 2012)
- 36. Case study - 3 Whole ginger rhizomes dried under sun drying or in a solar tunnel drier retained the maximum essential oil (13.9 mg/g) and oleoresin content (45.2 mg/g) of dry ginger. Slicing of ginger rhizomes significantly reduced the drying time of ginger in all the drying methods Slice length (mm) Drying methods Sun drying Solar tunnel dryer Tray dryer 500C 550C 600C 650C E. Oil Oleoresin E. Oil Oleoresin E. Oil Oleoresin E. Oil Oleoresin E. Oil Oleoresin E. Oil Oleoresin 5 10.4 31.8 7.0 32.2 9.6 30.9 8.7 33.8 10.4 28.7 8.7 30.3 10 10.4 31.9 7.0 32.4 10.4 31.2 8.7 34.9 10.4 32.9 8.7 31.5 15 10.4 32.2 8.7 33.6 10.4 31.7 8.7 37.8 10.4 32.9 10.4 33.5 20 12.2 32.8 10.4 33.9 10.4 32.8 8.7 38.1 10.4 33.9 10.4 35.2 30 12.2 38.8 10.4 36.9 10.4 33.2 8.7 39.2 10.4 34.8 10.4 38.2 40 12.2 42.6 10.4 38.9 10.4 33.4 10.4 39.4 10.4 38.5 10.4 38.6 50 12.2 44.5 13.9 43.5 10.4 34.8 10.4 39.8 10.4 41.6 12.2 39.1 Whole 13.9 45.2 13.9 43.8 12.2 36.2 12.2 40.2 12.4 42.8 12.2 41.2 Variation in essential oil (mg/g) and oleoresin content (mg/g) of dry ginger for various slice lengths and drying methods
- 37. Processing for Dry ginger Indian Spice Board recommends the following sequence for preparing dry ginger: (Platto, 2002 & Chadha,2019) Soaking the rhizome with water and leaving it overnight Peeling/scraping with pointed-end bamboo splinters One week sun drying Again soaking for 6 hours in water with 2% lime Final drying up to 8-10% moisture (Should not be >12%).
- 38. Grading & Packaging Grading in Dried ginger • Packaging is done according homogeneity in Size and Quality • Well ventilated and strong containers • Wooden crates are preferred to domestic market • Fibreboard carton for the export market (>75 lb per square inch bursting strength) (https://www.doc-developpement-durable.org/file/Culture-epices/ginger & Platto, 2011) Type Description Peeled, scraped, uncoated Whole rhizome with the corky skin removed Rough scraped Whole rhizome with the skin partially removed Unpeeled, coated Whole rhizome with the skin intact Black ginger Whole rhizome scalded before being scraped and dried Bleached Whole rhizome treated with lime of diluted sulphuric acid Splits and slices Unpeeled rhizomes, split or sliced Ratoons Second growth rhizomes, small, dark and very fibrous
- 39. Ginger juice Value Added Products of Ginger Ginger beer Ginger soft-drink Ginger pickle Ginger preserve Ginger oil Bleached ginger Ginger paste Ginger powder Dehydrated ginger Ginger candy Ginger syrup Salted ginger Ginger chocolates Ginger oleoresin
- 40. Turmeric - Golden spice “Indian Saffron”, “Spice of life” Turmeric of commerce is rhizome of Curcuma longa 80% of the global production and 60% of Export Exports US$ 236 million in 2018 North America is the largest market Majorly grown in Telangana, Andhra Pradesh, Karnataka, Tamil Nadu and in other places Curcumin (C22H20O6) - the yellow colouring pigment India 82% china 8% Mayanmar 4% Nigeria 3% Bangladesh 3% Major Producing countries India china Mayanmar Nigeria Bangladesh (APEDA, Shanmugasundaram et al., 2018, Rajendra et al., 2017, & Jacob, 1995)
- 42. Harvesting and Washing • Ready for harvesting after 7-9 MAP, based on variety • Dried leaves and Pseudo-stem are cut close to ground • Land is ploughed and rhizomes are gathered by hand-picking • Globular mother rhizome and the longitudinal fingers are separated • Soaked in water throughout the night & Later on, rhizomes are taken out and water is sprayed (Nybe et al., 2007 & https://agris.fao.org)
- 43. Curing/Boiling • Helps to maintain uniform colour • End point- soft and yellowness of inner of the rhizome instead of red • Duration- 45 min to 1 hour • Influences the rate of drying, moisture, volatile oil and curcumin • Types 1. Traditional method 2. Modern method– by using perforated trough 3. Steam based cooking • Steamed cooking reduced cooking time from 30 to 17 min & quality is maintained (curcumin loss is <2.5%) (Nybe et al., 2007, Patil, 2013 and KAU-Infotech portal)
- 44. Drying • Dried in sun by spreading 5-7 cm thick layer on cemented floor • It may take 10-15 days for rhizomes to complete dry • Mechanical dryers– drums, trays, cabinet and continuous parallel or cross- flow hot air tunnels, drying temperature 600 C • Artificial drying gives a brighter product than sun drying • End point- dried fingers brakes cleanly with a metallic sound (Manuraj et al., 2020) Chilli Turmeric mechanical dryer Bapatla
- 45. Variety Type of boiling Curcumin content (%) Essential oil content (%) Oleoresin content (%) Sun-drying Solar-drying Sun-drying Solar-drying Sun-drying Solar-drying PTS 10 Water boiling 3.59 3.94 3.46 3.83 6.75 7.14 Cow dung slurry boiling 3.55 4.84 5.03 5.26 7.21 8.34 steaming 3.76 4.61 5.46 5.56 9.33 10.20 Pressure boiling 4.25 5.21 5.73 5.80 11.45 14.00 CO 2 Water boiling 1.12 1.66 2.23 2.43 7.70 7.99 Cow dung slurry boiling 1.95 1.99 2.40 2.96 8.26 7.31 steaming 1.53 1.78 2.93 3.00 7.55 8.76 Pressure boiling 1.77 2.23 3.30 3.70 10.32 13.65 Case study - 4 Pressure boiling and solar drying resulted in maximum curcumin (5.21%), essential oils (5.80%) and oleoresin (14%) contents at a moisture content below 10% along with reducing the drying time Polythene lined jute bags retained maximum bioactive constituents after up to 4 months
- 46. Polishing & Colouring •Polishing: to remove the surface roots and thin layer of skin of turmeric. Polishing done manually or mechanical rubbing •Colouring: coated with turmeric powder Two types are: Dry colouring: turmeric powder is added to the polishing drum in the last 10 minutes, 200 g for 100 kg of half polished turmeric Wet colouring: 2 kg turmeric powder, 40 g alum, 140 g castor seed oil, 30 g sodium bisulphate, 30 ml HCl mixed inside by sprinkling inside the polishing basket (Rajendra, 2017 and Singh & Singh, 2015)
- 47. Grading • Separating the fingers, bulbs and splits are done by farmers • Bulbs are mother rhizomes which are ovate in shape and shorter in length and but a greater diameter than fingers • Fingers are secondary rhizomes which are 2.5- 7.5 cm in length and may be 1 cm in diameter • Fingers fetches higher price (Rajendra et al., 2017)
- 48. Grading and AGMARK specification for turmeric Grade Flexibility Broken pieces, fingers <15 mm (% by Wt) Foreign matter (% by Wt) Defectives (% by Wt) Max bulbs % by Wt Alleppey turmeric fingers Good Hard to touch 5 1 3 4 Fair Hard 7 1.5 5 5 Fingers (other than Alleppey) Special Hard to touch, metallic twang on break 2 1 0.5 2 Good 3 1.5 1 3 Fair Hard 5 2 1.5 5 “Rajapore” fingers Special Hard to touch, metallic twang on break 3 1 3 2 Good 5 1.5 5 3 Fair Hard 7 2 7 5 N-S Non-specified - 4 - - Bulbs (Round, Gattas or Golas) Special Non-specified - 1 1 - Good Non-specified - 1.5 3 - Fair Non-specified - 2 5 - (http://mkranade.50webs.com/agmark.htm)
- 49. Turmeric Powder Ground to required particle size Turmeric powder- used for manufacturing of curry powder, spice mixture, pickle, soup etc. It is packed in bulk, fiberboard drums, multiwalled bags and tin containers Adulteration: with foreign starch (Tapioca, arrowroot, cereal flour), husks, lead, chromate etc. Grade Moisture (%) Total ash (%) Acid insoluble ash, (% by wt max) Lead (ppm max) Starch (%) Chromate test Standard Fine (300 µm) 10 7 1.5 2.5 60 Negative Coarser(500 µm) 10 9 1.5 2.5 60 Negative (Singh & Singh, 2015 and http://mkranade.50webs.com/agmark.htm)
- 50. Packaging & Storage Dried rhizomes and rhizome pieces are packed in jute sacks, wooden boxes or lined corrugated boxes for shipping Ground turmeric should be packed in moisture proof, air-tight polyethene packages Packages should be sealed and labelled with attractive labels. The label needs to contain all relevant product and legal information The bulk rhizomes are stored in a cool and dry environment, away from direct sunlight (Azam Ali, 2008 and Ravindran et al., 2007)
- 51. CURCUMIN Turmeric colour is attributed primary to a group of related compounds designated as curcuminoids with curcumin (diferuloyl methane)- 77% Its other two derivatives are- Demethoxycurcumin Bis-demethoxycurcumin Properties of curcumin: Anti-inflammatory, antioxidant, radical scavenger, dye, anti- neoplastic, hepatoprotective, nutraceutical, ligand, iron chelator, contraceptive drug, immunomodulator, and neuroprotective (National library of medicine, Singh and Singh, 2015)
- 52. Extraction technique Conventional Soxhlet extraction Maceration Hydro-distillation Non-conventional Supercritical fluid extraction Pressurized liquid extraction Microwave assisted extraction Ultra-sound assisted extraction
- 53. Multifaceted use of turmeric Nutraceutical Pharmaceutical Food Cosmetic Rituals/ceremonies Textile (Jagetia and Aggarwal, 2007)
- 54. Clove – A spicy flower bud Clove of commerce is dried, unopened flower buds Used as condiment, flavoring agent and local anesthetic for dental problems Major clove producing countries are Indonesia, Zanzibar and Madagascar In India it is grown in Tamil Nadu, Kerala and Karnataka Importing countries are India, USA, Germany, France and Singapore Major constituent is eugenol-89% of clove oil
- 55. Harvesting & Post-harvest handling Harvesting Curing Grading Packing Storage Harvesting : Ready for harvest within 4-6 months - Harvested when unopened buds they begin to turn pink Curing/Drying: takes 4-5 days for drying - Fully dried buds develop characteristic tan colour on their stem - Well dried cloves are only 1/3rd to its original weight Sorting/Grading: good quality cloves should be brownish black with full and plump crown, rough to touch without wrinkles with moisture content < 12% Packaging & storage: cloves are packed in polyethene bags and stored in cool, clean & dry rooms
- 56. Processing for clove oil Obtained by hydro or steam distillation of whole or broken buds Hydro-steam distillation yields better recovery of oil than steam alone Main constituents of oil are eugenol, eugenol acetate and caryophyllene Eugenol used commercially to produce vanillin Clove bud yields 16% oil where as mother cloves, stem, leaf and roots yield 6.5, 5, 1-2 and 6% oil
- 57. Nutmeg - Myristica fragrance Nutmeg tree yields two spices; Mace and Nutmeg (1:8) Nutmeg- ovoid kernel, which is hard and brown enclosed within a thin shell Mace- aril which surrounding the shell of nutmeg Nutmeg is a stimulant, carminative, astringent, aphrodisiac and hallucinogen Mace is used as culinary spice largely as flavouring agent Grown in Indonesia, West Indies, Sri Lanka, India, etc. In India; Kerala, TN, Karnataka, Goa, Maharashtra, N-E India and Andaman (http://www.fao.org, Nybe et al.,2007 and Singh & Singh, 2015)
- 58. Harvest & Post-harvest handling Harvesting Separation Drying Grading Packaging & Storage Harvesting -Fruits ripen after 6-9 months after flowering -Harvesting criteria is when the pericarp of the nut splits Separation -Rind is removed and mace which envelops shell is peeled off -“Blades of mace” are flattened and spread out in sun Drying -Mace dried for 10-15 days till it becomes yellowish brown and brittle -Seeds are dried for 1-2 months until the kernel rattles inside the shell -The ration of dried nutmeg to dried mace is 20:3 ( Nazeem, 1979 and Pruthy & Krishnamurty, 1984)
- 59. Continued.., Grading: Nutmeg and Mace are graded according to their size -Bigger the mace the better the premium -Whole nutmegs are grouped into 3 quality classes Packaging and storage: Nutmeg and Mace are classified, bagged, labelled and can be fumigated -Powders should be stored in sealed containers -Final moisture content before storage should be <10% Value addition: Nutmeg powder, oil, oleoresin, butter and mace oil & oleoresin Grade Purpose Sound Nutmeg Grinding and oleoresin extraction Sub Standard Nutmeg Grinding, oleoresin extraction and essential oil distillation Poor quality Nutmeg Essential oil distillation (http://www.fao.org, Nybe et al.,2007 and Singh & Singh, 2015)
- 60. Cinnamon - Cinnamomum verum Cinnamon of commerce is its bark Utilized as flavouring agent, medicine and perfume Leaves of cinnamon are also used as spice; flavouring agent Bark of C. verum true cinnamon False cinnamon or cassia is obtained from C. cassia (Chinise cinnamon), C. tamala (Tejpat), C. burmanii and C. laureirii Cultivated in Kerala, Karnataka and Tamil Nadu (Krishnamoorthy et al., 1996, Nybe et al., 2007)
- 61. Harvesting Stems are cut during rains to facilitate easy peeling Shoots having finger size thickness (1.5-3 cm) and uniform brown colour Coppicing is done to a height of 12 cm from ground level Best quality is obtained from the thin bark of shoots from middle portion of stems Yields 220-300 kg quills/ha annually After harvesting the peeler stems are bundled are carried to peeling shed (Radhakrishnan 1992, Indu et al., 2020)
- 62. Post-harvest handling Peeling: Peeling of the bark is carefully done by piercing a sharp round edge knife Rolling: Peeled barks are packed together and placed one above the other and pressed -Rolled slips are bundled and kept on a horizontal stick supported on a stand Piping: Rolled to form pipes by fitting them over the outer cover of pipes, these piped slips are called as ‘Quills’ -Smaller quills are inserted into larger ones to form compound quill (Nair 1970, Singh & Singh 2015, Indu et al., 2020) Peeling Rolling Piping Drying Grading Packing & storage
- 63. Continued.., Drying: placing of compound quills on coir rope racks and dried in the shade to avoid wrapping -After drying for 4-5 days and then placed in subdued sunlight for further drying (dried to 10% moisture) Grades Description Measurements Quills ‘00000’ finest quality & ‘0’ as carsest quality Alba < 6 mm diameter Continental < 16 mm diameter Mexican < 19 mm diameter Hamburg < 32 mm diameter Quillings Pieces of bark less than 106 mm long - Feathering Inner bark of twigs and twisted shoots - Chips Trimmings of quills, outer and inner bark that can be separated - Processed products: Bark powder, bark oil, leaf oil and oleoresin (Indu et al., 2020)
- 64. All Spice - Jamaican pepper (Pimento) Pimento of commerce is dried unripe fruits of Pimenta dioica Pimento is aromatic & pungent and possesses the flavor and aroma of clove, nutmeg, cinnamon & black pepper, hence the name ‘Allspice’ Pimento is flavourant and oil is carminative and stimulant Berry oil used widely in food industry, perfumery and pharmacy Major spice of Jamaica contributing 70% of world’s production In India- Kerala, Karnataka and Tamil Nadu (https://www.sciencedirect.com/allspice and Singh & Singh, 2015)
- 65. Harvesting Berries mature in 3-4 months from flowering Fully developed greenish berries are harvested Fully ripen berries loose their flavour quickly Harvesting is done with chopping the branches and picking the berries of ground Harvested berries are collected and taken to drying shed and heaped foe 5 days (Shanmugavelu and Rao, 1977 and Singh & Singh, 2015)
- 66. Post-harvest handling Drying Cleaning Grading Packing & Storage Drying: under sun for 5-10 days to a moisture content of 12-14% with recovery of 55-65% -Berries become wrinkled like black pepper and turn to reddish brown colour -Aroma of berries at this stage is pronounced Packaging: cleaned berries are packed in jute bags and marketed Value addition: Allspice ground, oil &liquid extract Ground allspice required 12% moisture, 4-5% total ash and 0.4% acid insoluble ash, in addition to these parameters whole allspice should contain 3.5% of volatile oil (https://www.sciencedirect.com/allspice and Singh & Singh, 2015)
- 67. Vanilla -The Mistress of Spices Vanilla (Vanillla planifolia)- climbing orchid Major natural flavour used in food, beverages and soda industries Vanilla pods or “Sticks” of commerce are the cured fruits or beans Vanilla growing countries are Madagascar, Indonesia, India, Mexico, Comoros and Reunion Bourbon vanilla fetches highest value in the global market, grown in Madagascar Vanillin- responsible for characteristic flavour
- 68. Harvesting & Curing Ready for harvest after 6-9 months after pollination Maturity index- Pale yellow colour at distal end A good vanillery yield 500-800 kg of cured beans Processing and curing should commence within a week Alternatively sweating and drying of beans until moisture loss by 80% Undergo enzymatic reaction for production of vanillin Peruvian method Guiana method Mexican method Bourbon method Different processing techniques followed in world:
- 69. Curing process - consists of 4 basic steps Killing or wilting of beans Sweating Slow drying Conditioning
- 70. Killing or Wilting of beans Immersion in hot water (680C) stops further vegetative development of beans Initiates enzymatic reactions responsible for production of aroma After immersion of beans, hot beans are rolled in woolen blanket and kept in wooden chests for 24 hours Beans develop brown colour after 24 hours of killing
- 71. Sweating Rapid dehydration & slow fermentation to develop key flavour components Beans are spread out under sun on dark woolen cloth to attain the temperature around 550C Beans are rolled in same blanket when they are still hot and stored in wooden chest Repeated for 8-10 days Beans acquire a deep chocolate brown colour and gives out pleasant aroma Beans are massaged to activate β-glycosidase, which is responsible for conversion of glucovanillin to vanillin
- 72. Slow drying Moisture of beans reduced to 25-30% Done under shade in well ventilated room on wooden trays mounted on stands Maintain humidity >70% Dried for 15-20 days Periodically turned over for uniform drying
- 73. Conditioning An aging process necessary for flavour development Beans are bundled (50-100 in each) according to their size Wrapped in butter paper/ cellophane paper kept for conditioning for 2-3 months Done at normally 35-450C Various reactions takes place: Esterification, etherification, oxidative degradation, etc. Vanillin and more than 170 related aromatic compounds develops in bean Beans with 32% moisture content, dark brown coloured develop suave aroma and high degree of flexibility
- 74. Packaging & Value addition in vanilla Vanilla extract Bean paste Vanilla pastry Vanilla oleoresin Bean powder Vanilla essence Even after curing, vanilla beans continue to develop a desirable aroma and flavour Each bundle will have 70-100 beans weighing 150- 500 g Wrapped in butter paper and stored in air tight tin boxes Value addition in vanilla for the ready to serve products Beans wrapped in butter paper
- 75. Seed Spices (NRC on seed spices 2018-19) • Seed spices are a group, which denotes all those annuals whose dried fruit or seeds are used as spice • About 20 seed spices are grown in India • Most of seed spices are winter season crops needs cool weather condition for their growth • Cash crops of arid and semi-arid regions of India particularly Rajasthan, Gujarat and parts of Madhya Pradesh • Used in pulverized state, primary for seasoning or garnishing of foods and beverages • Seed spices posses industrial importance in cosmetic perfumery and pharmaceutical preparations
- 76. Area & Production of Seed Spices Seed spices account about 51.79% and 19.06% total area and production of spices in the country Rajasthan and Gujrat accounts 70% area and 80% production of seed spices in the country (NRC on seed spices, Annual report 2018-19) Spices 2014-15 2015-16 2016-17 2017-18 Area (000 Ha) Production (000MT) Area (000 Ha) Production (000MT) Area (000 Ha) Production (000MT) Area (000 Ha) Production (000MT) Cumin 890 486 808 503 781 500 780.95 500.38 Coriander 553 462 582 585 672 863 665.19 866.80 Fenugreek 123 131 219 247 220 310 219.72 311.26 Fennel 39 60 76 129 89 148 89.58 148.64 Ajwain 24 16 24 16 34 27 34.50 27.94 Seed spices 1629 1155 1709 1480 1798 1850 1793.95 1860.55 Total spices 3317 6108 3474 6988 4031 8610 3969.39 8413.98
- 77. Major & Minor Seed Spices Ajowain Anise Caraway Celery Dill Nigella Coriander Cumin Fenugreek Fennel
- 78. Potential health benefits of seed spices Seed Spices Major phytochemicals Medicinal uses Cumin cuminaldehyde , β- pinene, γ-terpinene Gastrointestinal, reproductive, Antimicrobial, antioxidant and chemoprotective activity. Coriander Linalool, carvone, geraniol, limonene, borneol, camphor, elemol Digestive, carminative, diuretic, stimulant, stomachic, refrigerant, aphrodisiac, analgesic, anti-inflammatory and antioxidant Fennel Anethole , fenchone, phenols Aromatherapy, antioxidant, hepatoprotective, anticancer, Stimulant, carminative, stomachic, emmenagogue, cardiac stimulant, antiemetic, aphrodisiac and anthelmintic Fenugreek steroidal saponins (diosgenin), trigonellin Carminative, aphrodisiac, emollient, antibacterial, complementary medicines for cancer therapy and diabetes and oral contraceptive (Rathore et al., 2013)
- 79. Harvesting Harvesting at right maturity is important Harvested for vegetable during early stages Multiple harvest is practiced in Fennel Harvested by using sickle Crop Time (Months after planting) Maturity Index Effects of Delaying Harvest Coriander 3-5 60% of seeds in main umbels turn to yellowish brown Shattering and splitting of fruits during harvest Cumin 3-5 Leaves turns to yellow colour Shedding loss Fennel 5-6 (multiple harvest) Fully developed seeds but still green in colour Produces poor quality seeds Fenugreek 4-5 Shedding of lower leaves and pods turn to yellowish colour Shattering of seeds (Singh & Singh, 2015)
- 80. Case study - 5 The highest volatile oil contents (1.48%) and maximum economic return (RS 3.18 lakh/ha) found in fennel harvested at premature stage and dried in shade drying method Treatment Open-sun drying Low-cost poly-solar drying Shade drying Mean Pre-mature 1.397 1.430 1.480 1.436 Mature 1.327 1.343 1.377 1.349 Post-mature 1.289 1.203 1.233 1.193 Effects of drying and stages of harvesting on yield of volatile oil (%)
- 81. Post-harvest handling Drying & Grain Separation Cleaning Grading Packing & Storage Harvested plants tied in small bundles and stacked for drying in shade After drying grains are separated by beating gently or rubbing Moisture content brought to 10% After separating grains, they are screened, cleaned by winnowing, removal of choppy seeds and inert material On larger scale vacuum gravity separation or destoner spiral gravity separator is used
- 82. Grading of seed spices based on AGMARK specification Coriander Grading Grade Extraneous matter (%) Split fruits (%) Discoloured & damaged (%) Shriveled & immature (%) Other variety seeds (%) Special-1 2 4 1 1 2 Good 4 10 2 2 4 Fair 10 20 2 2 4 Cumin Grading Grade Extraneous matter (%) Other seeds (%) Jeeralu (%) Damaged, discoloured & weevilled (%) Shriveled & immature (%) Special 1.5 0.5 1 1.5 3 Good 2.5 1 3 2.5 6 Fair 3.5 1.5 3.5 3.5 8 Average 5 - 5 5 10 (Singh & Singh, 2015)
- 83. Continued.., Fennel Grading Grade Extraneous matter inorganic (%) Extraneous matter organic (%) Damaged, blackened, insect bored (%) Shriveled & immature (%) Special 0.25 1.5 1.5 2 Good 0.5 2.5 4 4 Fair 1.5 3.5 6 6 Fenugreek Grading Grade Extraneous matter (%) Damaged, blackened, insect bored (%) Shriveled & immature (%) Special 1 0.5 1.5 Good 2 1 3 Fair 4 2.5 5 (Singh & Singh, 2015)
- 84. Value addition Ground spice Curry powder Essential oil Oleoresin Incorporated in dishes uniformly than whole spice (Singh & Singh, 2015) Mixture of spice powders to prepare instant masalas, most consumer preferable Contain aromatic, volatile compounds of spice Gives complete flavour and non-volatile resinous fraction of spice
- 85. Grinding of seed spices through cryogenic grinding •Cleaning •Grinding •Sifting •Blending •Packing Seed Spices grinding plant which includes individual processes like 1.Cleaning 2.Grinding 3.Sifting 4.Blending 5.Packing Features of Grinding System: Low Temperature Grinding Technology: with the help of Heat exchanger cold air is taken inside the grinding chamber to avoid temperature rise and minimize moisture & Volatile oil losses Cryogenic Grinding Technology: seeds spices are blanketed in liquid Nitrogen and then grounded to the required fineness. This helps to keep intact Volatile Oil, Aroma & inherent moisture (https://rieco.com/seeds-spices-processing-plant)
- 86. Conclusion • India being largest producer and exporter of spices in the world should perform quality consciousness • The quality of spices is closely related to the processing techniques. • As there is a sharp rise in demand for processed spices for home consumption and export; hence ground and processed spices products industry had got a good scope. • Therefore, to obtain spices with high-quality, processing techniques should be thoroughly selected. • The recent progresses in key processing techniques for spices including, new drying methods viz., solar tunnel drying, micro-wave drying, infra-red drying, pressured cooking, steamed drying, low temperature, cryogenic grinding, novel fermentation and sterilization techniques.
- 87. Thank you