G Srivatsava President Vinayak Meharwade Vice President Research Team Debajit Saha Sajana Srinivas Gowda Maria Krupa Swapna Shetty Marketing Team Swapna Ravi Bhandage Kavya M.G Data Team Shivakumar Gajendra Designer Radhika Chinnamani Foretell Business Solutions Pvt Ltd 146, 1-2 Floor, Gopal Towers, Ramaiah Street, Kodihalli, HAL Airport Road, Bangalore - 560008, India, Tel: +91 80 25276152/53, Fax: +91 80 25276154 Email: [email protected] Web: www.fbspl.com www.commodityindia.com

Dear Patrons, Greetings and best wishes! We are pleased to bring to you the 2nd edition of Spices Handbook on the occasion of Gulfood, 2015. The main focus of this edition is food safety and quality standards in spices and spices products. The world spice export has shown a substantial growth during the last five years, registering an annual growth rate of 12.8% (2009-13) in value terms. Export in spice and spices products during the year 2013 has increased to USD 8.3 billion, which is 5.7% higher than 2012 export value. India, Vietnam and China are the top spices exporting countries. India’s share in the world spice exports is around 15.7% while Vietnam and China hold a share of 12% and 9.5% respectively. USA, Germany, Netherlands and UAE are the major importers of spices. Adopting the emerging food safety systems and standards and maintaining highest quality are imperative to sustain growth momentum in the cross-border trade. Committees such as the FDA (Food and Drug Administration) and Codex Alimentarius Commission are working in this direction in close coordination with spice producers. The handbook comprises four sections namely Pure Spices, Flavoring Industry, Technology, Non-Food Application of Spices and the Quality Standards. Besides, the annexure lists details of machinery manufacturers and service providers to spices industry in India. Hope you find the Handbook useful for your business. I take this opportunity to thank all contributors who have spared their valuable time and put in their expert perspective on the subject. I also thank all our advertisers and patrons who have supported and trusted us in this initiative. With their support, we are able to reach out to more people in different parts of the world. Lastly, special thanks to the teams at Foretell – research team, data team, marketing team and the design team - for their hard work and dedication. Like every other initiatives of ours, this too is a collaborative initiative as a part of the market development initiative. We seek your collaboration to make it useful to the industry. Do write your views and suggestions on the Handbook to [email protected]. It is very important to us. Thank you very much and best wishes G Srivastava President

Table of Content Page 6:

Bush Pepper: Ideal for Home and Garden - A Novel Way to Produce in Large Number, Dr. M. Anandaraj and Dr. K. Kandiannan

Page 10:

Conservation and Sustainable Utilization through Commercial Cultivation of Some Important and High Value Medicinal Spices from the Roof of the Himalaya, Vijay Prasad Bhatt

Page 18:

Cinnamon Developmental Programmes in Sri Lanka, K. G. G. Wijesinghe

Page 24:

A Study on Developmental Programmes for the Production of Organic Spices in North-Eastern Region

Page 27:

Global Pepper Production Dynamics, W. D. L. Gunaratne

Page 32:

Myth, Belief, Reality and Spices!, B.Sasikumar

Page 36:

Harvesting Equipment for Selected Spices, Ravindra Naik and T.Senthilkumar

Page 46:

An Overview of Flavor Industry with Respect to Spices, Vigil Varghese

Page 50:

A tradition of Taste and Purity, Nilon’s

Page 51:

Cryogenic Grinding Technology for Spices Processing, Dattatreya M. Kadam

Page 56:

Application of Turmeric in Traditional and Modern Medicine, Dr. Benny Antony

Page 59:

Indigenous Uses of Spices as Cosmetics, Dr. Deepak Acharya and Dr. Anshu Shrivastava

Page 63:

US FSMA- What does it mean to spices exports to US? Noah J. Bartolucci

Page 66:

Codex Lessons for Spices: Imparting Science Based Business Proposition, Dr. P. S. Sreekantan Thampi

Page 70:

Herb and Spice Steam Sterilization, Revtech

Page 72:

Technical Outlook:Vietnam Pepper Looking Bullish, Debajit Saha

Page 74:

Spices Supply Chain: An Integrated Approach at Kunvarji

Page 75:

Annexure: Spices Processing and Packaging Machinery Contacts

Spices Handbook - 2015

Bush Pepper: Ideal for Home and Garden - A Novel Way to Produce in Large Number Dr. M. Anandaraj and Dr. K. Kandiannan ICAR-Indian Institute of Spices Research, Kozhikode, Kerala-India

Monocrop pepper cultivation is very much limited. As it is a vine crop, it requires suitable support tree for trailing, in India, mostly live supports are used, whereas, in other producing countries non-living support like wooden pole is used.

Dr. M. Anandaraj

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ntroduction Black pepper is native to Western Ghats of India and the country was a leader in its production, consumption and export, but now we are not number one. At present crop is cultivated in more than 30 countries, out of 0.525 million ha global area under pepper, 41.4 % is in India and shares 17.9% to global production. Vietnam is a leading producer and shares 28.9% to global production. During 2012-13, India exported 15,363 tonnes of pepper to the value of Rs. 63,810.29 Lakhs to more than 30 countries. In India, it is mainly grown in Kerala, Karnataka, Tamil Nadu and Assam. There are different production systems adopted by the farmers for pepper. Pepper is a homestead crop in many households of Kerala, besides it is extensively cultivated as intercrop in coconut, arecanut gardens. It is also a mixed crop in tea and coffee plantations.

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Type of shoots in pepper One should know about pepper crop before venturing into cultivation. Pepper has three type of shoots viz., (i) vertical shoot trailing along the support is a main shoot or leader shoot, botanically called ‘orthotropic shoot’ (orthotrope), (ii) from orthtrope, lateral fruit bearing shoot is produced, botanically called ‘plagiotropic shoot’(plagiotrope) and (iii) buds from basal node of pepper near ground would sprout and produce shoots and it creep on the ground and called as a ‘runner shoot’. In India, farmers use runners for the production of planting material, runners are collected and cut into two or three node cuttings and kept in nursery or protected place for the production of saplings. Sometimes the cuttings with sufficient length (may be five to seven nodes) are planted directly in the field immediately after collection from mother vines instead of planting rooted cuttings raised from nursery. The success of establishment will be less in the former compared to later. In other countries, shoots for making planting material is collected from the top of the bearing vine, i.e., Orthotropic shoot – stem with five to six or even more nodes at the top of vine are cut and used. The advantage of planting material obtained from orthotropic shoot for establishing garden is that laterals are produced from the base of the vine and like a cylindrical column on full coverage of the support. When cutting from runner shoot is used, there will not be laterals for certain distance up to 15 to 20 nodes; then onwards lateral will be produced.

Spices Handbook - 2015

Bush pepper Many people think that bush pepper is a separate plant species altogether, we would like to clarify that it is not. Bush pepper plant is obtained from lateral fruit bearing branch of pepper plant. Unlike runner and top shoot, when lateral branch of pepper is grown, it produces a plant like bush called ‘bush pepper’, it will not produce vine pepper plant. Since it is bushy nature, plant can be grown in pots and kept in verandah, terrace and balcony. Besides bush pepper may be planted in the field as inter/mixed crop with tall growing plants like coconut at a spacing of 2.0 m × 1.8 m. It can also be grown along with other crops under partial shade. Bush pepper continues to produce new leaves and spikes, as a result yield also slowly increases. Bush pepper occasionally produces orthotropic shoot and this should be pruned. Conventional way of producing bush pepper Good yielding, pest and disease free vine of any variety is suitable for making bush pepper and should be selected for collecting lateral branches. Any yielding branch (plagiotrope) will have sub-branches with different maturity i.e. first order branch, second order branch etc. One should select one year old branch with 4 to 5 leaves / nodes for making bush pepper. Such branches are cut and leaves are pruned or half cut except flag leaf, then cut end of branch is dipped in copper oxy chloride solution (0.2%) for 30 minutes. The treated branches are kept in a poly bag containing suitable potting mixture and kept in protected condition either in poly house or shady place with sufficient light and regularly watered. Rooting hormone may be used for inducing root. Once new leaf is started producing from the plants, it may be transferred to bigger size pot or to the field. The plant starts flowering during the same year of planting.

Novel method of production bush pepper plants A vertical column of two meter height having one feet diameter can be made with half an inch plastic coated welded wire mesh and filled with composted coir pith and vermicompost @ 3:1 ratio fortified with bio-control agent Trichoderma under hi-tech poly house of fan and pad system maintained at 25 to 28 oC temperature and 75% to 80% RH or under net house. Eight poly bag cuttings of 25 to 30 cm height with four to five leaves can be planted around the each vertical column. The cuttings are allowed to trail on the column and it should be ensured that as and when cuttings grow, medium has to be filled in the column and also ensure that nodes are firmly fixed along the column. The cling root present in each node will develop in to an absorbing root and plant will produce lateral branch when it attains around 15 nodes (Fig 1). This lateral branch can be separated and rooted for making bush pepper (Fig 2 and 3).

Fig 1. Pepper on vertical column and insert showing lateral branch

There are occasions, support tree on which pepper vine trailed may fall due to wind or pest attack, at that time maximum possible pepper lateral branches can be collected and used for making bush pepper. Similarly, termite may attack the bark of supporting tree; as a result pepper vine loose the clinging root and entire column of vine will slip down, and at this time also maximum possible pepper laterals can be collected for making bush pepper. Farmers may hesitate to collect large numbers of lateral branches for making bush pepper from yielding vine in the field, to overcome that a new method to produce large number of pepper laterals has been developed and described below.`

Fig 2. Branches selected for making bush pepper

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Spices Handbook - 2015

Fig 3. Selected branches kept for rooting

Fig 4. Bush pepper in pot Nutrition and plant protection Soil moisture should be maintained adequately by suitable irrigation. In pot, fertilizers such as 2 gms of urea, 3 gms of superphosphate and 4 gms of potash should be applied once in two months to the pot with 10 kg of soil. For organic pepper, about 200 grams of farmyard manure should be applied annually in addition to bimonthly application of 30 gms of neem cake or 15 gms of groundnut cake or 1 kg of leaf compost per pot. For growing it in the fields, about 5 kg of farm yard manure should be applied per plant every year. Chemical fertilizers such as 20 gms of urea, 30 gms of super phosphate and 40 gms of muriate of potash must be applied every three months in a year.

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Phytophthora foot rot disease is managed by pre and post monsoon spray with 1% bordeaux mixture and drenching with 0.2 per cent copper oxychloride or a spray/drenching with 3 ml potassium phosphonate diluted in one litre of water. Alternatively, application of trichoderma harzianum at 10gms/pot in the soil and spraying potassium phosphonate at 3 ml/litre on the bush during May/ June and August/September is also effective in controlling the disease. For foliar yellowing infestation management, carbosulfan 0.1% @ 50 ml/pot can be applied to control nematodes during May/June and August/September. A light irrigation may also be given to ensure adequate soil moisture after pesticide application. Pests such as thrips, mealybugs, scales, and leaf feeding caterpillars are managed by a spray with dimethoate (0.1%) after harvest of produce; repeat spraying after 21 days to control the infestation completely. Harvest and yield Bush pepper will produce spike continuously, fresh berries can be harvested and used as and when required. Yield will vary depending on the size of the bush and level of management. About 1 kg of green pepper can be obtained from third year of planting in a well maintained bush. Popularisation of bush pepper cultivation is essential to augment our pepper production in addition to meeting domestic requirement. Assuming the first year yield is 100g dry, once the method is adopted in every household particularly in urban areas as an ornamental potted plant, the production can be increased tremendously. It fits well for protected cultivation; in a semi-permanent shed of 24 m × 6 m size, around 150 to 200 bush pepper can be accommodated. Government/ Private Nurseries In Kozhikode region, few farmers cum nursery men make around 100 to 200 numbers of plants following traditional method and on any account it may not exceed 1000 per year per nursery. ICAR-IISR KVK, Peruvannamuzhi and Kozhikode district also produce bush pepper plants. Government of Kerala has encouraged producing and selling of bush pepper plant under Pepper Development Scheme in District Agriculture Farm located in each district. In general, the number of bush pepper saplings produced by nursery men is less due to non-availability of lateral

Spices Handbook - 2015

branch as farmers reluctant to forego lateral branch for making bush pepper, as regular collection of lateral branch from yielding vine in the field reduce the productivity of the vine. Economics of bush pepper for commercial farming Bush pepper is preferred for protected cultivation and suitable for potted plants, it can be grown in and around houses as ornamental. Fresh pepper can be harvested for culinary requirements. It is possible to plant them along the bunds or as an inter crop with other orchard/plantation crops. In a semi-permanent shed of 24 x 6 m size, around 200 bushes can be accommodated. Initial cost of making shed is around 1.5 Lakh and cost of one earthen pot is

Rs. 100. All together (including potting mixture and cost of sapling) around Rs. 2.0 Lakhs of initial investment for protected cultivation of bush pepper in 24 x 6 m size shed is required plus recurring cost (human labour and input) of Rs 15000/= per annum. On an average, 750 to 1000 g fresh pepper per bush can be expected initially and may increase to 2.0 to 3.0 kg fresh pepper per year per bush. On an average, 50.0 kg dry pepper from 200 bush peppers can be harvested. At the rate of Rs. 700 per kg dry pepper, it will give Rs. 35,000 in an year. Bush pepper can be maintained for 10 to 15 years with proper nutrition and irrigation. Unlike vine pepper, bush pepper continuously bear spikes throughout the year, one can see the spike with berries at any given point of time.

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Spices Handbook - 2015

Conservation and Sustainable Utilization through Commercial Cultivation of Some Important and High Value Medicinal Spices from the Roof of the Himalaya Vijay Prasad Bhatt Herbal Research & Development Institute (HRDI), Uttarkhand- India khand, Sikkim, Arunachal Pradesh, Nagaland, Manipur, Mizorum, Tripura, Meghalaya and hills of Assam and West Bengal (Figure 1) IHR can be divided mainly into three regions i.e., Eastern, Central and Western Himalaya (Nandi et. al., 2006). Himalaya includes many peaks, lakes, glaciers and snow-fed perennial rivers (Negi, 1991; Fujita et. al., 1997). According to Champion and Seth (1968) and Negi (1991), the Himalayan forest type can be divided into following 8 types i.e., sub-tropical semi-desert (up to 500 m), Montane sub-tropical (500-1500 m), Montane wet-temperate (1800-3000 m), Himalayan moist temperate (1500-3300 m), Himalayan dry temperate, sub-alpine forests, Moist alpine scrubs and dry alpine scrubs.

I

ntroduction Owing to many geological and geomorphologic unstability the Indian Himalayan Region (IHR) is known as the youngest mountain chain of the world (Gaur, 1998; Valdiya, 2001; Nandi et. al., 2006).There are three major geographical zones, the Himadri (greater Himalaya), Himachal (lesser Himalaya), and the Siwaliks (outer Himalaya) (Nandi et. al., 2006). The IHR with 250-300 Km streches across over 2500 km from Jammu & Kashmir in the West to Arunachal Pradesh in the East spreading between 21057’-3705’N latitude and 72040’-97025’E longitudes. This great chain of mountain cover 12 states of India, i.e., Jammu & Kashmir, Himachal Pradesh, Uttara-

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The IHR supports about 800 species of angiosperms, 44 gymnosperms, 600 pteridophytes, 1737 bryophytes, 1159 lichens and 6900 fungi (Singh & Hajra 1996). These

Figure.1 Indian Himalayan Region

Spices Handbook - 2015

include more than 816 tree species, 675 edible and nearly 1743 species of medicinal plants (Samant et. al., 1998). The maximum medicinal plants (1717 species) have been reported around the 1800 m elevation range and maximum species of medicinal plants have been reported from Uttarakhand (Kala et.al., 2006), followed by Sikkim and North Bengal (Samant et. al., 1998).

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Spices and their medicinal properties About 51 species (Spices Board India) has been recorded as spice. They have been used medicinally in various purposes like culinary, aromatic, seasoning, antioxidants, antimicrobial, insect repellent, alcohol beverages, nutrition and as flavoring. Mostly they are digestive, carminative, anthelmintic, astringent, refrigerant, stimulant, tonic, aphrodisiac, antibacterial etc. Major spices grown in indian himalayan states As per the records of Spices Board of India, mainly large cardamom, ginger, turmeric, chili, coriander, saffron, anis seed, ajwain and tejpat is grown in the himalayan states. basically, except large cardamom, saffron and tejpat, all the species are mainly mentioned as horticultural crops. However, this study gives detail about high value medicinal spices from the high altitude of the Himalayan region which also needs sustainable utilization and in situ conservation. The following species are of major concern especially for the livelihood generation and future and sustainable development of the Indian Himalayan region. •

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Large Cardamom (Ammomum subulatum Roxb. Family-Zingiberaceae): Large cardamom is mostly grown in Sikkim and Darjeeling hills (Sharma et. al., 2000). About 7 wild species can still be found in the region. Sikkim contributes about 42% of the country’s production. During 1950, its cultivation was started in Uttarakhand Himalaya between 100-2000 m elevation. At present more than 50 ha area is under its cultivation and is increasing 5-10% annually. Saffron (Crocus sativus L., family-Iridaceae): The dried stigmas are used in various cuisines as a seasoning and coloring agent. This is the world’s most costly spices by weight and first cultivated in Greece. In India, 5,707 ha of land are under its cultivation. Its annual production is around sixteen thousand

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kilograms. Jammu and Kashmir tops the list of the saffron growing states in India. Pampore, in Kashmir is famous all over the world for its high grade saffron (Kiran 2010). Recently, its small scale cultivation has been started in cold desert areas of Uttarakhand and Himachal Pradesh. Kala jeera (Bunium persicum Bioss, Family-Apiaceae): This is also known as Himachali Kala Jeera, is a high value spice crop used for culinary, perfumery and carminative purposes. Naturally it is found in sub alpine pastoral lands in the states of Himachal Pradesh, Uttarakhand and Jammu & Kashmir between 1800-3500 m amsl (Above mean sea level). However, it has been brought under cultivation in J&K and Kinnaur district of Himachal Pradesh. In Uttarakhand, small scale cultivation has been successfully promoted by HRDI during recent years. In J&K, it is growing in Gurez, Machill, Tangdar, Pulwama, Paddar, Karewas of Budgam and Srinagar. It occupies about 225 ha of land producing about 29 tonnes of seeds per year (Pervaze et. al., 2009). In Himachal Pradesh, it is grown in Song and other villages of district Kinnor and to lesser extent in Lahul and Spiti district. Carawey (Carum carvi L., family-Apiaceae): Locally known in the Bhotia dialect as Thawe, Byang Jeera, Kala Jeera, Thoya/Shya jeera. It is cultivated on commercial scale in the cold desert areas of district Pithoragarh, Chamoli, Uttarkashi and Dehradun from 2000-3300 m elevation. It is also grown for its essential oil which mainly contains carvone as a major component, dl-limonene was also found in the essential oil extracted from the seeds (Gwari et. al., 2012). Five to ten ha of land in Uttarakhand is under its cultivation producing 10-20 tonnes of seeds per year. Tejpat (Cinnamomum tamala (Buch-Ham) Nees & Ebermaier, Family-Lauraceae): Tejpat is one of the important medicinal tree species brought under cultivation as agro-forestry system by HRDI in the beginning of 21st centaury. Best to cultivate between 1000-2200 m elevations. More than 5000 farmers are associated with its cultivation and collection and more than 100 ha area is under its cultivation. More than 100 tonnes of tejpat leaves are produced per year. The tejpat having cinnamaldehyde type has been reported from Uttarakhand (Chauhan et. al., 2009). Cinnamaldehyde type is used in flavoring food items

Spices Handbook - 2015

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and pharmaceutical industries in many ayurvedic preparations, e.g. Chyawanprash, Sudershan Choorna, Sitopaladi Choorna, Talisadi Choorna, Chanderprabhavati, Yograj Goggul etc. (Atal & Kapur, 1982; Chauhan, 1999; Rema et. al., 2005). Himalayan Seasoning Allium (Allium consanguineum Kunth Syn. A. Stracheyi Baker, and other species as Allium auriculatum kunth, Allium humile Kunth, Allium wallichii Kunth, Family-Amaryllidaceae): Locally known as Faran, Dhunwar, Sequwa, Koch, Ladum, Jamboo, Dhunu etc. and cultivated by Bhotia progressive farmers in Johar, Darma, Byans valley in district of Pithoragarh and Niti and Mana valleys of district Chamoli between 2700-3300 m elevation in dryer

Fig. 3 Traditional method of Jamboo cutting

parts. In Jelum, district Chamoli, some people cultivate it on the roof of their houses thatched with barks of Betula utilis and covered with soil. These types of houses are especially made for the cultivation of this species. Dried flowers are considered as the Allium of the first grade (Bhatt, 1999; Rawat, 2005, Figure 2-5). This is used for seasoning purposes and allicine, the active compound is used as immune modulator and for curing joint pain. More than 500 farmers are associated with its cultivation and more than fifty quintals are produced annually which is traded locally in the exhibitions. This is one of the important species of medicinal spices which HRDI is promoting in cold desert areas of Uttarakhand Himalaya.

Fig. 2 Cultivation of Jamboo

Fig. 4 Cutting of Jamboo

Fig. 5 Traditional method of Jamboo drying

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Spices Handbook - 2015

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Gandrayan (Pleurospermum angelicoides (DC.) Benth. ex Clarke Family-Apiaceae): Locally known as Cheepi by the Bhotia communities in district Pithoragarh. This is a rare perennial medicinal herb found growing between 3000-4500 m elevation in cold desert parts of the Himalaya. Locally the roots are used as spice to cure gastritis and constipation. However, two iso-cumarins have been isolated from the roots by Makio et. al. (2006). The HRDI has promoted its cultivation in Darma, Byans and Johar valley in district Pithoragarh by the Bhotia people and at present more than 100 progressive farmers are registered with HRDI who are cultivating this species on commercial scale in their land (Figure 6-7). It is sold in the local market @ Rs. 1000-1500 per Kg. This is one of the most important medicinal spices of Uttarakhand brought under cultivation by the progressive farmers in their land. This is locally reputed spice of the Kumaon Himalaya sold in the regional exhibitions and Mellas.

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• Fig. 6 Nursery of Cheepi

Fig. 7 Commercial cultivation of Cheepi

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Choru (Angelica glauca Edgew. Family-Apiaceae): Angelica roots are used as spice and tea during winter season by the Bhotia community in the district Chamoli and Uttarakashi. It is important to mention that in Kumaon Himalaya, Pleurospermum angelicoides is used by the Bhotia community while in Garhwal Himalaya Angelica glauca is used. Angelica is used as a cordial stimulant in the treatment of dyspepsia and constipation. Small scale cultivation has been started by the Bhotia farmers in Niti and Mana valley of Garhwal Himalaya above 3000 m. The roots are sold and used like Cheepi in the kumaon Himalaya. Winged Prickly Ash (Zanthoxylum armatum, de Candolle, Family-Rutaceae): Locally known as Timoor and Inna by the Bhotia peoples in Munsyari and Dharchula block respectively in district Pithoragarh. It is a large shrub or a small tree found near the cultivated field between 1000-2200 m elevation. The pericarp is used as spice. The fruit soup is taken during the winter. A special type of salt is prepared with the pericarp. Tender branches are used for brushing teeth (Manandhar, 2002). Beefsteak plant (Perilla frutescens (L.) Britton, Family-Lamiaceae): Locally known as Bhangjeera and is grown as a villous annual herb for its fruits up to 2000 m. elevation with paddy and leguminous crops. Roasted seeds are pickled (Manandhar, 2002) and a special type of salt is prepared from the seeds. Edible oil is extracted from the seeds and the oil cakes are given to the milking animals and even eaten by the human beings. Sticky cleome (Cleome viscosa L. Family-Capparidaceae): Locally known as Jakhya and is grown for its aromatic seeds which are used as seasoning. Cultivated up to 1500 m high elevation. The seeds are carminative, antelmintic and stimulant (Manandhar, 2002; Chopra et. al., 1956).

Uttarakhand towards herbal state Most of the above Himalayan medicinal spices were being collected illegally and unscientifically from the wild and as a result most of the Himalayan medicinal plant species are on the verge of extinction (Bhatt, 1999). Cultivation is an easy means of protecting plants in their natural climatic conditions as the herbs are supplied from the cultivated source and naturally anthropogenic pressures are reduced in the wild (WHO, IUCN, WWF, 1993). The use of medicinal plants from the wild are inevitably heterogeneous,

Spices Handbook - 2015

in terms of identification, age, zone and period of picking, drying methods and, consequently, active constituent content (Bhatt, 2000). In Himalaya following are the parts of the Govt. policies promoting farmers, entrepreneurs, traders and investors and various stack holders in the field of cultivation of medicinal, aromatic and spice crops: • Prioritization of species for different agro-climatic zones of the state based on conservation status, market demand, medicinal importance etc. • Registration of farmers growing medicinal plants in their own land. • Providing free of cost planting material up to 0.2 ha land. • Providing 50% subsidy on cultivation cost of prioritized species; maximum up to one lakh or one ha land. • Nursery network and linkages with all the stakeholders in the field of medicinal plants. • Three Mandi or go downs for ensuring of marketing of medicinal plants. • Providing exit permit for the registered farmers from HRDI rather than Forest Department (this is only in the state of Uttarakhand). • Free of cost training to all the stakeholders on cultivation, nursery development, post-harvest management, packaging, marketing and product development of medicinal plants. • A quality control laboratory has been established in the remote part of the Himalaya for isolation, characterization and chemical fingerprinting of active ingredients in rare and endangered medicinal and spices of the High Himalaya. Recommendations Despite the above supports, there are still many bottlenecks in the commercial cultivation of medicinal plants particularly of the high altitude of the Himalaya. The following points are to be considered at national and international level: •

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Research facility to be enhanced for the development of agro technology of the rare and endangered species. Nursery network needs to be strengthened for the production of quality planting material needed in required quantity. More incentive is given to the farmers in terms of free planting material, nursery establishment, value addi-

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tion and for the development of market linkages. Cultivation should be based on the market demand and based on the prizes fixed prior to initiation of cultivation and if needed the cultivation should be monitored in the presence of experienced scientist so that the quality of the herb is ensured at the international front.

---------------------------------------------------------------------References Atal, C.K. and Kapur, B.M. (1982). Cultivation and Utilization of Aromatic Plants. CSIR, New Delhi, 607-619. Bhatt, V.P. (1999). Ethnobiology of high altitude Himalayan communities in District Chamoli: A conservation perspective. Zoos’ Print J. I-XIV (2-11): 137-146. Bhatt, V.P. (2000). Conservation of some medicinal and aromatic plant wealth in high altitude of Uttarakhand Himalaya. Glimpses in Botany. Ed. Mukerji, Chopra and Sharma. APH Publishing Corporation, New Delhi. Champion, H.G. and Seth, S.K. 1968. A revised survey of the forest types in India. Govt. of India Publ. New Delhi. Chauhan, N.K., Zafar Haider, S. Lohani, Hema, Shah, Sunil and Yadav, R.K. (2009). Quality evaluation of Cinnamomum tamala Nees collected from different locations of Uttarakhand. J. Non-Timber Forest Products. 16(3): 191-194. Chauhan, N.S. (1999). Medicinal and Aromatic Plants of Himachal Pradesh. Indus Publ. Co., New Delhi 160-162 Chopra. R. N., Nayar. S. L. and Chopra. I. C. (1956). Glossary of Indian Medicinal Plants (Including the Supplement). CSIR. Fujita, Koji, Masayoshi Nakawo, Yoshiyuki Fuji and Prem Pandyal (1997). Changes in glaciers in hidden valley, Mukut-Himal, Nepal Himalayas, from 1974-1994. J. Glaciology 43 (145): 583-588. Gaur, V.K. 1998. Mitigating disaster in the Himalaya-A basic agenda for development. Pt. G.B. Pant Memorial

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Lecture: VIII, GBPIHED, Kosi-Katarmal, Almora. Gwari Garima, Bhandari Ujjwal, Andola, H.C., Lohani, Hema and Chauhan, N. K. (2012). Aroma profile of seeds of Carum carvi Linn. Cultivated in higher hills of Uttarakhand Himalaya. Indian. J. Natural products and Resources. 3:411-413.

ues. Almora: G. B. Pant Institute of Himalayan Environment and Development. Sharma Eklabya, Sharma Rita, Singh, K.K., and Sharma, G. (2000). A Boon for mountain population: Large cardamom farming in the Sikkim Himalaya. Mountain Research and Development 20(2):108-111.

Kala, C.P., Dhyani, P.P. and Sajwan, Bikram Singh (2006). Developing the medicinal plants sector in northern India: Challenges and opportunities. J. Ethnobiol. and Ethnomedicine. 2:32.

Singh, D. K. and Hajra, P.K. 1996. Floristic diversity: In. Biodiversity Status in Himalaya (ed.) Gujral, British Council, New Delhi.

Kiran Yadav 2010.Saffron cultivation: Jammu Kashmir. File:///H:/Research article/saffroncultivation Jammu kashmir agropedia.htm Makio Shibano, Hideyuki Naito, Masahiko Taniguchi, Nian-He Wang and Kimiye Baba (2006). Two isocumaris from Pleurospermum angelicoides. Chemi. & Pharm. Bull. Tokyo. 54 (5): pp. 717-718.

Spice Board of India. File:///H:/Medicinal_other_value_ spices. pdf. Valdiya, K.S. (2001). Himalaya: Emergence and evolution. University Press. Publ., Hyderabad. WHO/IUCN/WWF, (1993). Guidelines on the Conservation of Medicinal Plants. WHO, IUCN and WWF, Gland, Switzerland.

Manandhar, N.P. (2002). Plants and People of Nepal. Timber Press, USA. Nandy, S.N., Dhyani, P.P. and Samal, P.K. (2006). Resource Information Database of the Indian Himalaya. ENVIS Monograph 3. G.B. Pant Insittute of Himalayan Environment and Development, Kosi-Katarmal, Almora. Negi, S.S. (1991). Himalayan rivers, lakes and glaciers. Indus Publishing Co. New Delhi. Parvaze A. Sofi, Nazeer,A. Zeerak and Parmeet Singh (2009). Kala Jeera (Bunium persicum Bioss): a Kashmirian high value crop. Turk. J. Biol. 33:249-258. Rawat, G.S. (2005). Alpine meadows of Uttaranchal. Bishen Singh Mahendra Pal Singh, Dehradun, India. Rema, J., Leela, N.K., Krishnamoorthy, B and Mathew, P.A. (2005). Chemical composition of Cinnamomum tamala essential oil-a review. J. Med. & Aromatic Plant Sci., 27: 515-519 Samant, S. S., Dhar, U., Palni, L.M.S. (1998). Medicinal plants of Himalaya: Diversity Distribution Potential Val-

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Cinnamon Developmental Programmes in Sri Lanka K. G. G. Wijesinghe Director (Research), National Cinnamon Research & Training Center, Department of Export Agriculture- Sri Lanka

H

istory of Cinnamon: Cinnamon and Sri Lanka are synonymous in world spice trade and true cinnamon (Cinnamomum verum persl.) has earned international reputation in view of their high quality and fragrance.There are eight cinnamon species cultivated in Sri Lanka C. verum, C. dubium, C. citriodorum, C. capparu-coronde, C.ovalifolium, C. litseaefolium, C. rivulorum, and C. sinharajaense, and all these are endemic to Sri Lanka. True cinnamon, which is popularly termed as Ceylon cinnamon or Canella in Spanish, is a derivative from the inner bark of Cinnamomum verum. Cinnamon is mainly cultivated in southern region of Sri Lanka, expanding from districts of Kalutara, Galle, Matara, Hambantota and Rathnapura covering 80 % of total extent of 31,000 ha of monocultured cinnamon lands. But well known Negambo is the first organized commercial cinnamon cultivation belt by the Dutch in the 16th century although that is fastly vanishing due to rapid industrialization in the area.

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Srilanka supplies around 70% of world’s total cinnamon requirement. Other major suppliers are Seychelles, Madagascar and India .Nevertheless, the closest competitor to cinnamon is cassia (Cinnamomum brumani, C. aromaticum, and C. cassia) produced in the East Asia, at a low cost. Despite of the high price, still true cinnamon has its specific demand due to very specific characteristic features such as soft pungent flavor, specific aroma, low cumarin content and the unique processing ( inherent to Sri Lanka ) to make cinnamon quills in thin rolled pipe shape. Thin bark and golden brown colour of true cinnamon differentiates it from cassia. Crop improvement: Cinnamon crop improvement has been initiated in several times but a systematic cinnamon germplasm collection was established in Cinnamon Research Station in Sri Lanka during 1986 to 1988 period consists of 700 accessions collected from major cinnamon growing areas, based on morphological and organoleptic characters. Germplasm collection was evaluated using scoring system developed for cinnamon and ten superior lines, namely, CRS 351, CRS 166, CRS 156, CRS 23, CRS 201, CRS 83, CRS184, CRS 317, CRS 318 and CRS 40. Since the cinnamon is considered to be highly cross pollinated plant, vegetative propagated plants were used for the field evaluation under different agro-ecological regions (Wijesinghe et . al, 2008). Finally,based on comparative field evaluation in four different locations, high yielding and better quality two cinnamon varieties were introduced as Sri Gemunu and Sri Wijaya (Wijesinghe, 2011).

Spices Handbook - 2015

Table.1 Performances of Sri Gemunu & Sri Wijeya Characters Dry bark yield (kg/ha)

Sri Gemunu

Sri Wijeya

1,300

1,800

Bark oil %

3.6

1.6

Leaf oil %

3.9

3.1

Cinnamaldehyde % in bark oil

83.0

55.0

Eugenol % in leaf oil

92.7

94.0

Cinnamon Propagation: Cinnamon crop seeds sets once a year and seeds loses its viability within few days after harvesting. But viability can be increased up to 80% germination level even at sixteeth week from day of seed harvesting by manipulating the storage atmosphere in air tight poly bags. It is also revealed that large and medium size seeds perform better growth than small seeds. Due to high cross pollination, more variability has been observed with respect to yield, quality and other morphological characteristics in cinnamon seedlings. Therefore, vegetative propagation is used to produce uniform plants and for propagation of elite lines. Based on the series of vegetative propagation experiments, semi hard wood and single nodded cuttings with a single leaf under high humidity conditions gave better results (Sanjeewa et.al, 2011). However, except above two methods, tissue culture technique, air layering and grafting can be used for cinnamon propagation. Crop density and number of plants per point: Crop density and number of plants per point of cinnamon are played major role in maximizing the crop yield. Series of long term studies clearly revealed that closer spacing of 120 x 45 cm and 90 x 60 cm (single bush per 0.54 m2) with less number of plants (2 to 3 plants / point) can increase the bark yield of cinnamon than wider spacing of 120 x 120 cm (1.44 m2/single bush) with higher number (8 plants) of plants per planting point adopted traditionally (Wijesinghe, 2006). Soil conservation and weed control: Cinnamon is mainly cultivated in wet zone of Sri Lanka, where soil is mostly slopping to undulating. Soil erosion is a main constrain if adequate precaution is not adopted during early planting period and after harvesting. Contour planting and establishment of

contours trenches at appropriate interval according to the gradient are recommended. Filling vacancies with cinnamon branches with leaves after harvesting as a mulching material, minimizes soil loss and also arrest weed growth. Fertilizer application: Cinnamon is harvested as whole plant and as a result, plant nutrient removal is much higher than most of the other spice crops. Appropriate soil and plant nutrient management is essential for sustainable crop management. Therefore, adding inorganic as well as organic fertilizers are recommended to maintain fertility status of cinnamon plantations. Based on the fertilizer related studies, following recommendations were introduced by department of Export Agriculture in Sri Lanka . Table.2 Fertilizer composition of cinnamon Composition

Ratio by weight

Mineral content in the mixture

Urea (46% N)

2

N – 23.0 %

Rock Phosphate (28 % P2O5

1

P2O5 – 7.0%

Murate of Photas (60 % K2O)

1

K2O – 15.0 %

Normally fertilizer requirement also vary with age of the plants. Following are the recommended rate of fertilizer for cinnamon plantation At first year At second year At third year and onward

300.0 Kg/ha/yr 600.0 Kg/ha/yr 900.0 Kg/ha/yr

In addition to that application of 500.0 Kg of dolomite per ha per annum is recommended to maintain soil pH and supply Mg. Harvesting: In general, cinnamon crop can be harvested after three years of planting and it may continue over fifty years under good management. When the plant is ready for first harvest, colour of the outer bark of the stem turn brown. Only the selected mature stems are harvested and, while harvesting cutting height at 2 cm from the ground level and cutting angle at 45o invert to the plant bush are recommended. When the plants are coppiced large number of shoots will emerge but only three to

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Spices Handbook - 2015

four healthy shoots are allowed to grow by thinning the others after the three months of the harvest. Generally harvesting of cinnamon is done either once or twice a year but under good agricultural practices such as weeding, pruning, fertilizer application and pests and diseases control.Continuous harvesting of mature stems is recommended for a higher yield and superior quality cinnamon quills (Wijesinghe , 2006). After harvesting of the cinnamon plants, coppiced tender branches and leaves are used for cinnamon leaf oil distillation, which is rich in Eugenol. Fig. 2 Wood boring moth damage Among the pests, cinnamon wood boring moth is considered to be economically important, mainly under old and poorly managed plantations. Pest damage can be controlled or minimized through proper crop health maintenance by regular weeding; soil conservation and manuring are recommended. Base of the cinnamon bush should not be exposed and by covering the base of the affected bushes with soil is recommended to keep the pest under control.

Fig. 1 Cinnamon processing under good manufacturing practices (GMP) Pests and diseases in cinnamon In general, pests and diseases incidences of cinnamon are negligible under good agricultural practices. However, few pests and diseases incidences have been reported in cinnamon cultivated in Sri Lanka. Pests damages 1. Wood boring moth damage (Synanthidon spp.) 2. Galle forming mites damage (Erioplytes boisi) 3. Cinnamon butterfly damage (Chilasa clitie) 4. Shoots boring weevil damage (Alcipes clauses) 5. Leaf miners damage ( Acrocercops ordinetella) Diseases 1. Rough bark disease ( Phomopsis spp.) 2. Leaf spots or blight (Collectotricum spp.) 3. White root disease (Fomes spp.)

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Fig. 3 Rough bark disease Rough bark disease affects to the tender bark of cinnamon which leads to considerable yield loss. Regular pruning of side branches and removal of the affected shoots at early stages will help to control the disease. White root disease is common in the fields earlier planted with other perennial crops and while planting cinnamon, root debris of those is recommended to be removed (Darshaneeet.al, 2008).

Spices Handbook - 2015

Training Programme: Under the National Cinnamon Research & Training Center, Cinnamon Training Academy was established on May 2012. Annually, about 500 stake holders involved in cinnamon industry is trained on various aspects of cinnamon cultivation and processing. In the training academy of National Cinnamon Research &Training Center ten such programmes are conducted and they are as follows:

Fig. 4 Cinnamon Training Academy 1. Cinnamon processing under good manufacturing practices (GMP) 2. Management of cinnamon lands with good agricultural practices (GAP) 3. Basic awareness programme for cinnamon industry 4. Cinnamon nursery management & seed storage 5. Production of organic cinnamon (GAP) 6. Management of pest & disease in cinnamon 7. Cinnamon value addition and marketing 8. Management of soil & nutrient in cinnamon cultivation 9. Cinnamon entrepreneurship development programme 10. Basic awareness programme for management of small scale cinnamon cultivation Government Incentive Schemes for Cinnamon Incentive schemes for cinnamon growers and industry stake holders are operated by the Government of Sri Lankan Among them, 1. Supply of certified quality planting material to the growers. 2. Providing cash grant for successful cinnamon growers after three years of field planting. 3. Productivity improvement programme (PIP) for

already established and low productive cinnamon plantations. 4. Supply of technical advices from field preparation to processing of cinnamon for exporting. 5. Technical and financial assistance for making own organic fertilizers in farmer fields. 6. Technical support and financial grants for establishment of cinnamon processing centres for middle level farmers. Ceylon Cinnamon & Cassia Cinnamon. Ceylon cinnamon and cassia cinnamon are the products of the bark of the plant of the same genus, Cinnamomum belongs to family Lauraceae. Ceylon or true cinnamon derived from C. verum Presl and cassia from C. brumani, C, aromaticum, C. tamala or C. cassia, based on the country of origin. There are considerable differences of the appearances, physical and chemical properties between true cinnamon and cassia cinnamon. Sri Lanka is the main country produces true cinnamon from Cinnamomum verum Presl. Those two cinnamon products can be differentiated as follows. Table.3 Differences between Cinnamon and Cassia

Ceylon Cinnamon •

• • • • •

Soft in texture with easily broken and sweet aromatic flavor Average colour is light golden brown Quill consists of number of folders or layers Medium content of Cinnamaldehyde (50-70%) Coumarine content 80%) Coumarine content >5% Toxic in prolonged use

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Spices Handbook - 2015

References 1. Wijesinghe, K.G.G (2006). Agronomy of Cinnamon (Cinnamomum zeylanicum), Way Forward for Future, Proceedings of the Workshop on Present Situation and Future Trends of Cinnamon Industry in Sri Lanka,(Eds. K.D.N Weerasnghe, M De S Liyanage and M Asoka T de Silva), Organized by the Faculty of Agriculture, University of Ruhuna, Sri Lanka, in the auditorium of the Council for Agricultural Research policy,13th July 2006,Pp 21-25. 2. Darshanee, H.L.C., Dharmadasa, M., Nugaliyadda, L. and Wijesinghe, K.G.G. (2008). Development of a pheromone based management method for Cinnamon wood boring moth (Ichneumoniptera cinnamomumi) (Lepidoptera: sesiidae); Proceedings of the National Symposium 2008, Organized by the Faculty of Agriculture, University of Ruhuna, Sri Lanka, 23th & 24 th October 2008 pp 31.

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3. Wijesinghe, K.G.G., Kumari, H.R.S.N and Gunaratna, W.D.L. (2008).Yield performance of selected cinnamon cultivars (Cinnamomum verum Presl) in different regions of Sri Lanka; Proceedings of the National Symposium 2008, Organized by the Faculty of Agriculture, University of Ruhuna, Sri Lanka, 23th & 24 th October 2008 pp 28. 4. Wijesinghe, K.G.G. (2011). Cinnamon Improvement Programme through Selection and Breeding, Proceeding of the International Symposium, “Technology to reach future aspiration of Ceylon Cinnamon” Faculty of Agriculture, University of Ruhuna, 18th& 19th July 2011, Abstract, Pp 09-10. 5. Sajeewa, J.K.M; Wijesinghe, K.G.G; and Sunil,P.A. (2011).Dvelopment of Rapid Vegetative Propagation Technique for Cinnamon (Cinnamomum zeylanicumn Blume) Proceedings of International Symposium on Agriculture and Environment, Faculty of Agriculture, University of Ruhuna, November 09, 2011 Pp. 174.

Spices Handbook - 2015

A Study on Developmental Programmes for the Production of Organic Spices in North-Eastern Region This article is developed based on the information given by P.C. Gopalakrishnan, Deputy Director, Spices Board, Regional Office Guwahati, Assam-India

I

ntroduction The North Eastern Region (NER) of India consists of eight states viz., Assam, Nagaland, Mizoram, Meghalaya, Tripura, Manipur, Sikkim and Arunachal Pradesh. Out of 21 agro-ecological zones of the country, four zones are covered exclusively by North Eastern Region. NER’s climatic conditions offer vast scope for promoting production of spices. Soils of the north eastern hill region are moderately to strongly acidic with rich in organic matter. The external input based green revolution technology was not adopted by the farmers which didn’t accelerate the growth in the region. The farmers could not harvest the dividend of green revolution. The weakness of the past has become the strength for harnessing the potential organic food production in the region with less dependence of external inputs. The NER states were identified for promoting organic farming because the land is almost virgin and the crops grown are virtually organic. In NER of the country, the application of chemical fertilizer is very low viz., 2.9 kg/ha in Arunachal Pradesh, 3.8 kg/ ha in Nagaland and nil in Sikkim and Mizoram (officially is an organic state) against all India average 141.3 kg/ha (Department of Agriculture & Co-operation, 2011-12). The total Indian spices export in 2013-14 was estimated to be 8.17 lakh tonnes valued at US $ 2267.8 million. Among spices exported from India during 2013-14, chilli constituted 38% followed by cumin 15 %, turmeric 9% ginger 6%, fenugreek 4 % and black pepper 3% accounting to 70 % of total Indian trade in spices (in quantity). State wise production and area under cultivation of spices in NER states for the year 2011-12 is given in (Table.1). NER is called as a hub of major spices like large cardamom, ginger, turmeric, black pepper etc which has

Page | 24

tremendous scope and potential. Particularly, high value organic spices viz., Lakadong turmeric, Bird’s eye chilli, King chilli and Nadia ginger grown in NER of India have high intrinsic value and hold vast industrial and pharmaceutical potential. Strength of north eastern region of India • NER is home to some niche spice crops like Lakadong turmeric, Bird’s eye chilli, King chilli and Nadia ginger which has high market demand for their unique features (Table 2). • Sikkim and Mizoram are the officially declared 100 per cent organic states in the country • Sikkim is the largest producer of large cardamom (42% share) in the country. • Best quality ginger (low fiber content) is produced in this region and an Agri-Export Zone (AEZ) for ginger is established in Sikkim. • Extent of chemical consumption in farming is far less than the national average • Approximately 18 lakh ha of land in NER can be classified as “Organic by default”. • Dependence of mid and high altiture farmers on within farm renewable resources. • Time tested indigenous farming systems and use of indigeneous technical knowledge in agriculture. Constraints • NER is very remote and connectivity is very poor. In most of the places there is no proper road which is major hurdle. • Lack of education and infrastructure and economically farmers are very poor. • Lack of organized market for the spices produced in the remote places.

Spices Handbook - 2015

• •

Lack of primary processing of spices to reduce the bulk of the produce. Lack of awareness on organic certification.

Developmental programmes for encouraging spice cultivation in NE region In order to overcome the problems faced by farmers’ spices board has under taken activities for promoting organic cultivation in North East parts of India. • Conducting awareness and training programmes on organic farming in spices to the farmers, officers of Agri/ Horti departments and members of NGOs etc. • Board is giving assistance up to Rs.12,500/- per ha for organic cultivation of spices and a subsidy of 50 % ( Rs 3000/Unit ) would be given for setting up of vermi-compost units in the farmer’s field. • Assistance for setting up of Bio-control agent production units by farmers’ groups / NGOs @ Rs. 1.50 lakh per unit. • Assistance for establishment of Organic Seed Banks to protect the export potential varieties of spices up to Rs.25000/- per ha. • Setting up of Organic spice Processing Units @ Rs.5.00 lakh as 50 % subsidy for farmers’ groups / spices producers societies. • Organizing market linkage programmes by arranging organic farmers – exporters / buyers meet. • Assistance for acquiring Organic certification of spices by individual growers/farmers groups / NGOs/ Spice producers societies/ Processing units towards 50 % cost of certification as subsidy. Individual growers - Maximum of Rs.30000/-. Group Certification - Maximum Rs.1.00 lakh. Processing unit - Maximum Rs. 25000/-. • Assistance for Maintaining ICS (Internal control Systems) in acquiring organic certification by farmers groups @ Rs.75000/- per group as 50 % subsidy. Development programmes of large cardamom in NE states • Large cardamom new planting / Replanting Rs.28000/- per ha (subject to approval by MoC) as 33.33 % susbidy. • Large cardamom nursery in farmers’ field – Rs.2/- per sucker / seedling as 33.33% subsidy. • Rain water harvesting scheme - Rs.12000/- for 2 lakh litre capacity RWH tanks as 33.33 % subsidy.

•

• • • •

Modified bhatti for drying large cardamom – Rs. 9000/- for 200 kg and Rs. 12500/- for 400 kg models as 33.33% subsidy. Construction of irrigation structures ie Rs.20000/per device. Construction of irrigation equipments Rs.10000/- per unit. Supply of PP equipments / agricultural implements – Rs.5000/-. Large cardamom award - First prize Rs. 1.00 lakh and two second prizes at Rs.25000/- each (one reserved for women grower).

Development programmes for other spices in NE States • Assistance for area expansion under NE Ginger @ Rs.18750/- per ha as subsidy • Assistance for area expansion under Lakadong turmeric @ Rs.18750/- per ha as subsidy • Training for farmers / officers in South India (Actuals are met) • Ginger / Turmeric washing equipments @ Rs.1.10 lakh per unit • Ginger / Turmeric slicing machines @ Rs.7000/- per unit Equity fund to promote spice processing in the NE region To motivate entrepreneurs/NGOs/farmer’s group to set up processing units as a forward linkage to their spice cultivation: • Support for export processing units set up in the north east or by organic farmers elsewhere. • Up to 49 % or Rs.1 crore whichever is less. • Two units being considered. Opportunities The North East Region offers immense opportunities across the value chain for private agribusiness companies as well as government. Owing to its strategic location, friendly government and untapped market potential for organic produce, there is immense scope for market development and investment. Opportunities in market development • Enhancing market accessibility of the belt

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Spices Handbook - 2015

• • • • •

Developing context specific aggregation model for forward linkage Developing trade centres / market specific to trade Brand Creation Backward integration through innovative supply chain Market trading through electronic spot exchange of spices like ginger, turmeric, chillies, etc. can be explored in North East.

Opportunities in infrastructure creation • Cold chain, storage facilities, processing facilities like drying units for ginger & turmeric, pineapple etc • Development of export zones • Pack houses – Sorting, Grading, Packing • Logistics & transport • Creation of marketing infrastructure in terms of special economic zones, food parks etc.

Table 1. State-wise spices area and production in NE region of India (2011-12) State

Large cardamom

Ginger

Turmeric

Chillies

Pepper

Area (ha)

Prodn (MT)

Area (ha)

Prodn (MT)

Area (ha)

Prodn (MT)

Area (ha)

Prodn (MT

Area (ha)

Prodn (MT)

-

-

16338

121369

15447

13442

19526

12871

3647

5198

Arunachal

13920

2784

2450

12250

625

2800

2500

4300

4370

797

Meghalaya

-

-

9588

54719

1958

10791

1883

1480

892

477

Manipur

-

-

2374

27538

1556

17847

8337

63361

-

-

Mizoram

-

-

7010

34460

5580

29290

8900

9790

-

-

Nagaland

4265

1663

225

1553

250

1300

350

1400

-

-

Tripura

-

-

1940

15220

1295

9580

2380

3820

239

149

Sikkim

23155

3234

8900

49500

1000

3500

-

-

-

-

Total

41340

7681

48825

316609

27711

88550

43876

97022

9148

6621

Assam

Table 2: Some of the major spices organically grown in NER of India Commodity

Growing Places in NER

Unique features

Sikkim, Arunachal Pradesh, Nagaland

-

Meghalaya

High curcumin content: > 8 %

Black pepper

Assam, Meghalaya, Tripura & Arunachal Pradesh

-

Nadia Ginger

Assam, Mizoram and Arunachal Pradesh

Higher oil and oleoresin content Oil content: 1.6%-2.5%; Oleoresin: 5.9%8.56%, low fiber content.

Bird’s Eye Chilli

Mizoram & Manipur

High capsaicin content – around 1,00,000 SHU(Scoville Heat Units)

King Chilly

Assam and Manipur

Very high capsaicin content, 8,00,000-10,00,000 SHU

Large Cardamom Lakadong Turmeric

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Spices Handbook - 2015

Global Pepper Production Dynamics W. D. L. Gunaratne Executive Director, International Pepper Community, Jakarta-Indonesia

India produce black pepper and also India is the number one in export of Ground and Green pepper as well as in the form of oil and oleoresin.

B

lack pepper (Piper nigrum L.) is the mostly used spice in the world. More than a spice, the commodity is widely used in traditional medicines and in pharmaceutical industry too. The origin of Black pepper is reported as the Western Ghats of India. Total annual production of pepper in the world varies from 320375 thousand Mt and out of that 21-24% is white pepper. India Pepper in India is considered inherent to the Southern Indian states such as Kerala, Karnataka and Tamil Nadu. Nearly 90% of the production of Pepper is coming from those states. Andhra Pradesh, Orissa, Assam and Goa are the other states important for pepper cultivation in India. Home garden system is the most predominant in Kerala trained on various trees as a mixed crop. Intercrop or mixed crop with coffee, tea and arecanut expands up to the elevations of 1,200m. Mostly mono crop is found on sloppy lands and valleys of low hill ranges. Predominantly

Indonesia Indonesia was the second most important pepper growing country from the historical time. It is believed that pepper has been reached to Java through the Polynesians sea farers or through ancient Babylonian-Chinese sea trade connections. Pepper cultivation in Indonesia extends from Sumatra to Java and beyond that to Kalimantan. Lampung in Sumatra is well known for black pepper and white pepper from Bangka Island is famous as Muntok white pepper. Kalimantan, Sulawesi and Central Java are other producing areas. Annual average pepper production in Indonesia ranged from 60-75 thousands Mt and nearly one third of that is produced and exported as white pepper. Malaysia Pepper in Malaysia may be introduced from Indonesia but commercial pepper cultivation has been started after the 17th century with European settlements. Sarawak is the major pepper growing area though, few plantations could be found in mainland too. Chinese farmers are known to be the main pepper producers in Malaysia from the origin and also they have devolved intensive production technology to achieve the highest productivity. Total annual production of pepper in Malaysia ranged from 20-25 thousands Mt and proportionately nearly 25% of the production is exported as white pepper. Sri Lanka Pepper cultivation in Sri Lanka goes back to pre-historic period but systematic cultivation of Pepper as a commercial cultivation has been expanded with the foreign inva-

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Spices Handbook - 2015

sion of the country; which expand the demand for pepper as well the plantation agriculture. Historically, pepper is confined mainly to home gardens in central hill region and subsequently that has expanded all over the Wet and Wet intermediate zone of the country below 800m above mean sea level. Currently pepper in Sri Lanka is found as a mono crop, mixed crop as well as mixed home garden cultivations. Inter cropping with tea and coconut plantations are also common. Sri Lanka annually produces about 20 – 28 thousand Mt of pepper and mainly as black pepper. High oil and oleoresin content of Sri Lankan black pepper has a specific demand for value added industries. Also, organic pepper from Sri Lanka has a specific market. Brazil Brazilian pepper cultivation is reported to be established with a group of immigrants from Singapore own Nippon Plantation company in 1933. State of Para near Belem is the initial location of plantations established and expanded, where soil and climatic conditions reported to be much similar to pepper growing areas in Far East. Out of 30-45 thousand Mt of total production, black pepper is prominent and less than 6% of the total production is ends up as white pepper. Vietnam Pepper cultivation in Vietnam has started long before the many countries in the region but it has become popular with French occupation. However, the production declined during 60’s and 70’s due to war. With dawn of the peace, pepper cultivation expanded on virgin soils in South Vietnam with systematic approaches of crop management. Today Vietnam is the largest producer and exporter of Pepper, recording around 100-120 thousand Mt of annual production and also achieves the highest productivity over the conventional pepper producers. Pepper from Vietnam is mainly exported in the form of black pepper and about 18-20% of the total volume may be produce as white pepper.

plains, Trang in South and Chanthaburi in the south east. Thailand pepper growing is similar to, that of Sarawak and they practice community based approach helping each other for cultivation and processing. Pepper cultivation in Kampuchea is more historic but all of them has suppressed by war. New bloom in pepper cultivation can be seen during recent past and the extent and production grows annually. Latin America In addition to Brazil, pepper cultivation in Mexico and Guatemala has shown a success and also expanded to Costa Rica, Puerto Rico and Honduras. Most of those have obtained pepper planting material from Brazil. African Countries Pepper cultivation has been tried in number of African countries during the last century. Madagascar, Malawi and Zimbabwe produce a considerable quantity of pepper and Benin, Kenya, Cote de Voire, Cameroon, Sierra Leone and Nigeria are the other countries. In Madagascar, recent annual production is reported to reach about 4.5 thousand Mt. Changes in the scenario of pepper production Up to 1995 India, Indonesia and Malaysia were the major pepper producers and exporters. China and Thailand also reported to be major pepper producers but not the exporters. However during the 21st century, production capacity of major producers seems to be declined and Vietnam was developing faster than all. In 1991, total pepper production in Vietnam was reported as 8.9 thousand Mt while it reaches 39.6 thousand Mt by 2000. By 2005 the production was reported as 104.5thousand Mt and by 2013 the capacity increased to 122 thousand Mt. Decline in the production in Malaysia and Indonesia may be attributed to the competition with other plantation crops such as oil palm, rubber and coffee, which received more attention from the multinational private companies. Low prices prevailed during first half of the last decade resulted poor

Other South East Asian countries Among the South East Asian countries, Thailand, Kampuchea, China and South Korea are the other important pepper growers. Thailand is reported to have systematic pepper cultivations in district of Thon Buri in the central

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crop management by growers. Indian pepper crop also shows overall decline in production. This also may be attributed to the competition from other crops but mostly the low prices up to 2008 and poor input from small farm units are the main reason for that.

Spices Handbook - 2015

Today, Vietnam is the major producer and exporter, while China is becoming one of the major producer, but not an exporter. Similarly production capacity of Kampuchea is also increasing annually. Among the IPC member countries, Sri Lanka has shown a big increase in production by 2013, mainly due to productivity improvement. Pepper varieties India has released 19 varieties of pepper starting with Panniyur-1, the first pepper hybrid. There are 8 varieties in Panniyur series and among them Panniyur-1 is the most famous. Panniyur-8 has potential yield over 8 thousand kg/ha and oil and oleoresin content of 3.8% and 12%, respectively. Recently developed varities such as IISR Shakthi and IISR Thevam are reported as good yielders with superior quality and field tolerant to Phytophthora foot rot disease. Indonesia has released improved pepper varieties as early as 1988. Petaling- 1 and Petaling– 2, Natar-1 and Natar-2 are the most promising with high yielding and superior quality characteristics. In Sri Lanka,number of new varieties have been identified and among them, GK- 49, KW-31, MB-12, MN-1,and UD-21 are reported to be high in oleoresin content of over 17.0%. Average yield also reported to be over 2,500kg/ ha/yr. No such information is available from the other countries. But the challenge today is to breed varieties with moderate to high yield with disease resistance to face the emerging field problems. Pepper crop cultivation Today, pepper crop has become one of the most attractive cash crops due to high price. In 2005, pepper producers wanted to maintain pepper price at 2US$ per kg. However; by 2008 prices started to increase and today it has reached at 9US$ per kg of black pepper and 18 US$ per white pepper. During the last decade annual total quantity of pepper traded has not changed significantly and floated between 320 to 375 thousand Mt a year. Actual data on consumption is not available but price increased by 4.5 times within 10yr period without production decline, in-

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dicates that the supply is inadequate to meet the demand. However, this needs further confirmation with actual figures. Role of IPC on pepper production and marketing International Pepper Community established under United Nations Economic and Social Commission for Asia and the Pacific (ESCAP) with the objectives of Promote, Coordinate and Harmonize all activities relating to black pepper production, quality and marketing related issues, with a view to achieve maximum social and economic development of pepper producers. To achieve those objectives, IPC has implemented number of programmes to collect information on all the aspects in respect to pepper crop cultivation, processing and marketing and disseminate that information among the member countries. Currently three technical committees under IPC are in operation to achieve those objectives, namely, Quality, Research & Development and Marketing. Since IPC is consists with six pepper producing countries as full members, all the functions of IPC is based on the financial and technical support of those member countries. In respect to black pepper all the technical development and knowledge base is confined to those pepper producing countries and IPC engages in collection and sharing those information among the members for mutual benefit. For example, R&D committee is working on collection and compilation of recent advancement of the pepper production and processing technology for the mutual benefit of the member countries. Similarly pepper processing technology development and quality improvement is handled by the committee on quality, opening avenue to learn and adopt the technology from member countries of the community. Committee on marketing is engaged on market promotion activities based on information available from trade and consuming countries. In respect to pepper production, unavailability of quality planting material of high yielding and superior in quality as well as resistant or tolerant to pests and diseases is a challenge. Especially in major producing countries, disease incidences are becoming á serious problem. Foot rot disease caused by Phytopthora fungi causes severe crop loss especially in flat lands with poor drainage and compact soil with high input management. Looking for

Spices Handbook - 2015

a tolerant or resistant pepper variety is in progress under research agenda of all the member countries.

Pepper productivity in different countries (Mt/Ha/Yr)

Technical guidelines on Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) and comprehensive document on diseases and pests on pepper are three recent publications released by IPC for the benefit of the pepper producers. Revision of the IPC Standards for pepper and Pepper Production Guide is two other tasks in progress to support pepper growers and traders. Mechanization of different steps of processing is a need to address the issues on labour shortage and quality. In pepper crop management, shade tree pruning requires a lot of labour and also that is one of the most important practice needed to reach at higher productivity. Introduction of light weight ladders and pruning apparatus which can be operated from ground, is in progress in many member countries. Still this needs further improvement. Except pepper harvesting, all the other steps of pepper processing have been mechanized. Pepper threshers for separation of berries from stalks, blanching kits for hot water treatment, decorticators for removing the skin of pepper berries for making white pepper, dryers of different capacity and energy sources and graders to grade dried pepper for different commercial grades have been introduced in different member countries and those technologies are being shared among the member countries through the intervention of IPC. Pepper in tradition was cultivated in mixed gardens in

Per hectare pepper yield in Indonesia and Malaysia indicates a decline while India maintains without much change. Brazil and Sri Lanka also show an increase but in Sri Lanka overall productivity is low. Increase in pepper productivity in Vietnam mainly attributed to crop management, good soil high inputs. Most of pepper plantations have established in virgin soils. Most of the pepper plantations are using live support of over 6-7m in height, frequent pruning of the support to facilitate more sunlight penetration to pepper vines, and use of correct planting material and train them from the beginning to provide a good canopy from the base helps to have a strong canopy based for high bearing. Supplementary irrigation, close attention on disease control, high input fertilizer application are the other factors support to maintain high productivity.

combination of various tree canopy levels. Currently, monocrop pepper is the commercially most viable system but when optimum use of land, sunlight and other natural resources are concerned, mixed or inter crop with other cash crops like coconut, tea or arecanut is appropriate. Especially in coconut, space between two coconut avenues or in tea existing shade trees can be used to train pepper vines. Coconut trunk itself is a good support for pepper vine. Detailed studies done in India and Sri Lanka have proved intercropping of pepper with those plantation crops enhance the yield of main crop in addition to the additional income from pepper and optimum utilization of resources.

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Spices Handbook - 2015

Myth, Belief, Reality and Spices! B.Sasikumar ICAR-Indian Institute of Spices Research, Kozhikode, Kerala-India

A

ll that glitters need not be gold, so goes the old adage. It is also true for at least some of the spices of our daily use. Spices are used since ancient timesfor flavouring food and in medicine besides its use in cosmetics. Purity of any natural product is the cornerstone of its perceived biological efficacy. Adulteration or product substitution not only erodes the consumer confidence but also corrodes or dilutes the core activity of the main product making it less effective besides leading to allergies or other undesirable side effects.

knaves exploiting the gullible public for quick buck in the name of beauty products. The humble kasturi turmeric(‘Kasturimanjal’), commonly used in toiletry articles, especially facial creams, is one such commodity caught in the ‘beauty ‘trap. Scientifically, Kasturi turmeric is Curcuma aromatica, witha creamy yellow camphoraceous rhizome and camphoarceous bitter taste. However many other curcuma species are passed on as kasturi turmeric in the busy streets, places of worship, markets and even in some government shops across the country. The craze for instant beauty comes in handy for the quacks to trade some other common curcuma rhizomes in the guise of original kasturi turmeric. The most common turmeric sold in the guise of genuine kasturi turmeric is an yellow rhizome entity, Curcuma zedoaria(Yellow shotty,Kachura,Manjakuva) though both the species can be easily distinguished(Fig1). Important distinguishing features of the two species are given in Table1.

Superstition, sheer ignorance and mere belief are not uncommon in the real realm of spices! A myth vs. realitycheck regarding some common spices may be surprising, if not rewarding. Kasturi Turmeric Given the social or cultural back drop where beauty is part of the daily ritual of damsels and laymen alike, be it enhancing the skin complexion or the craze for a fair skin, there is every chance of unscrupulous elements or

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Fig.1 Genuine curcuma aromatica and its counterfeit entity, C.zedoaria

Spices Handbook - 2015

Table.1 Important distinguishing features of the two curcuma species Species C.aromatica C.zedoaria

Corolla

Rhizome

Aroma of

Taste of

Leaf midrib

Rhizome

colour

colour

rhizome

rhizome

colour

essential oil(%)

White

Pale yellow

Camphoraceous

Bitter

Green

4.8

0.01-0.04

Camphoraceous

Slight bitter

Purple

3.2

1.24

Light purple

Curcuim(%)

Light orange yellow

Rhizome essential oil of the two species also differs much in composition(Table2). Table.2 Composition of rhizome essential oil in the two species of Curcuma –major compounds Species

Compound 1,8-cineole(5.5-9.3%),camphor(25.58-32.3%), germacrone(10.6%),isoborneol(8.2%),camphene(7.4%) ,curzerenone(11%), ar-curcumene(18.6-14.6%),beta curcumene(25.5%), xanthorrhizole(25.7%),alpha

Curcuma aromatica

pinene(4.8%),alpha camphene(2.7%),beta pinene(5.8%),l-zingiberene(10.7%), 1-ar-curcemene(14.6%),1-beta-curcumene(33.8%),alpha terpineol(7.8%),cuminyl alcohol(5.5%),de-b orneol(5.3%),zingiberol(3.5%),alpha termerone(6.7%),ar-turmerone(6.3%) etc.

C.zedoaria

Xanthorrhizol(38.92%),camphor(10.26%),curzerene(8.84%),betasesquiphellandrene(12.85),germacro ne(8.68%),curzerenone(2.83%),epicurzerenone(4.68% )etc.

Camphor(25.58-32.3%) is the highest observed compound in C.aromatica while it is xanthorrhizol(38.92%) in C.zedoaria.In the genuine C.aromaticq, curcumin is in traces only. It is high time that we recognize the unfair means in the ‘fair skin’market, aware of the fake entity and root for the genuine product, putting a full stop for the cosmetic ride by quacks. 2.Black Turmeric ‘Please leave us alone, there is no any magical property or divine attributes in us’, the meek black turmeric would have pleaded if it could speak for itself! Given the social mooring of superstition laced with ignorance, black turmeric is much sought after entity for sorcery, magic rites,tantric sadhana and many other clandestine activities! Vested interests disseminate many myths such as keeping a piece of black turmeric in the house usher in instant wealth, a traversing steel needle become soft and flexible like plastic needle, inflammable petrol or diesel impregnated with apiece of black turmeric will become fire proof etc.!And these ‘supernatural powers’ of black

turmeric are exploited by the knaves charging the gullible public exorbitantly for the not so rare rhizome. However, it is true that in some tribal culture, black turmeric is auspicious.In Chhattisgarh and Madhya Pradesh, certain tribes believe that a person possessing ‘Kali haldi’or black turmeric never experiences shortage of cereals or food! Black turmeric or’ Kali haldi’ is scientifically Curcuma caesia(Fig.2).As the name suggests, the inner corecolour of the rhizome is blue black, not the familiar yellow or pale yellow colour one is commonly familiar with turmerics. Rhizome contain 3.6% oil and very less curcumin(0.01-0.05%), 1.8 cineole(22.24%), alpha pinene(0.4%), beta pinene(0.6%), beta ocimone(E and Z)(2.1%), camphor(7.73%), linalool(0.995), caryophyllene(3.15%), borneol(4.3%), camphene(1.67%), anethole(1.79%), cis-beta-ocimene(14.54%)etc. are the major constituents of the rhizome oil .The rhizomes are aromatic(camphoraceous), bitter in taste, stimulant, carminative and rubifacient used topically for sprains and bruises.Dry rhizome extracted in water, taken internally relieves asthma. Fresh rhizomes are also used against

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Spices Handbook - 2015

tonsils, leucoderma, dyspepsia, as stomach and liver tonic etc. Black turmeric is occasionally used as substitute of common turmeric in some parts of West Bengal.

Black ginger does not have the taste or pungency of ginger. Black ginger occurs in North East India also. 4. White pepper and Bush pepper Black pepper (Piper nigrum) gives black and white pepper corns. However, mis conception galore about white pepper. Many people believe white pepper is a distinct spice obtained from a separate plant species! In reality white pepper (Fig.4) is a value added commodity obtained by retting or fermenting fresh ripe black pepper or by decorticating dried black pepper.Though both white and black pepper have same qualities, some chefs prefer white pepper for aesthetic reasons.

Fig. 2 Black turmeric 3.Black ginger

Bush pepper is another spice very often misunderstood as a separate genetic variety of black pepper. In fact, rooted fruiting branches of any black pepper vines can be grown as bush pepper. Fruiting branches or lateral branches of the vines can be induced to rooting using rooting hormones and such rooted cuttings grow as bushes rather than vines and known as bush pepper(Fig.5). Bush pepper yields green pepper throughout the year unlike the vines which are season bound.

Fig. 4 White pepper corns Fig. 3 Dried slices of black ginger Layman is ignorant, erudite thinks it is a myth!. But black ginger is a reality and not at all elusive. However, two distinct species are known as black ginger, namely Zingibermalaysianum (‘Midnight Black’or Midnight Ginger), an ornamental plant with blackish red foliage and Kaempferiaparviflora (Thai black ginger, Thai ginsengorkrachaidum, Durik Ada,’Karkashur/Yaimu’) with bluish black rhizome(Fig3). The latter black ginger is used as a male aphrodisiac and for improving vitality in Thailand and adjoining regions.

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Fig.5 Bush pepper

Spices Handbook - 2015

Mode of pollination in black pepper is another subject of widespread myth. It was perpetuated without any scientific study that black pepper is a cross pollinated plant and rainwater is the medium of pollen transfer. However, recent scientific study carried out has helped to dispel this

Now it is clear that the essential oil and tannins present in rosemary leaves produce an aromatic smoke of cleansing and purifying properties! However, the scientific logic of certain other customs and myths surrounding rosemary is yet to be unravelled.

myth and establish the reality. Now it is proved that the mode of pollination in black pepper is geitonogamy, a form of self pollination and rain water is not essential for pollination in black pepper. 5.Rosemary Rosemary (Fig.5), the memory herb of the mint family, is one spice rich with many myths!This perennial plant has been used by the Chinese and Greeks as a health conditioner since very ancient days. The herb has an age old reputation for improving memory and has been used as a symbol of remembrance (during weddings, war commemoration and funerals) besides bonding conjugal relation-

Fig. 6 Rosemary

ship in Europe and Australia. In Hungary, ornaments made of rosemary were once used as a symbol of love, intimacy and fidelity of a couple.The presence of rosemary in one’s body is believed to enhance clarity of mind and memory. Hungary water, an infusion of rosemary in spirits of wine was first prepared by the Queen of Hungary to renovate vitality of paralysed limps and considered to be a revitalizing agent. There are many more myths and folklores associated with rosemary. It is believed that placing rosemary sprigs under the pillow is auspicious and would ward off evil spirits and stall nightmares and that the aroma of rosemary would keep old age at bay. During the Middle Ages it was believed that burning rosemary leaves and twigs would disinfect the surroundings and arrest epidemics. In Europe, wedding parties burned rosemary as incense. Judges burned it to protect against illness brought in by prisoners. Another belief associated with rosemary is related to women supremacy! If rosemary thrives in a home garden, the belief is that the house is ruled by woman! Greeks, who wore rosemary wreaths in their hair, believed rosemary strengthened the brain and enhanced memory. Some of these myths and beliefs had an underlying scientific logic behind it, as present day studies reveal.

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Spices Handbook - 2015

Harvesting Equipment for Selected Spices Ravindra Naik and T. Senthilkumar Senior Scientists , ICAR - Central Institute of Agricultural Engineering, Regional centre, Coimbatore, TamilNadu-India.

Ravindra Naik

I

ntroduction Harvesting is the operation of cutting, picking, plucking digging or a combination of these operations for removing the crop from under the ground or above the ground or removing the useful part or fruits from plants. Harvesting action can be done by following ways i. Slicing action with a sharp tool. ii. Tearing action with a rough serrated edge.

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T. Senthilkumar iii. High velocity single element impact with sharp or dull edge. iv. Two elements scissors type action. v. Combination of the above methods Harvesting can be done by manually operated tool, Animal drawn machine and mechanically operated machine. It is not possible to produce a high quality spice from low quality, inferior material. Harvesting of spices at the cor-

Spices Handbook - 2015

rect point of maturity is the key to producing good quality products. Quite frequently spices are harvested when they are immature and before the flavour and aroma compounds have fully developed. This results in spices with an inferior taste and aroma. Early harvesting is usually through fear of the crop being stolen or because the farmer requires money urgently. Every effort should be made to wait until the spices are fully mature before harvesting. Very limited efforts has been taken up in mechanization of harvesting of spice crop. However some efforts have been made in turmeric, ginger, black pepper etc., Recently some attempts have been made in mechanization of small cardamom, however more concrete effort needs to be made before the harvesting of this crop can be mechanized. Turmeric harvesting It normally takes 7–9 months for turmeric to be ready for harvest, and this depends on the variety that is cultivated and the time the crop is sown in the field. On maturity, the leaves turn dry attaining a light brown and yellowish colour. Normally, the harvest takes place between the months of January and March in India. The land is plowed using a wooden bullock-drawn plow (as tractor-mounted ones will damage the fresh rhizomes underground), and the uprooted rhizomes are hand-picked or the clumps are carefully lifted from the soil using a spade, without damaging the rhizomes. Thereafter, the harvested rhizomes are cleaned from the mud and any other extraneous matter sticking to them manually, using hands. The conventional method of harvesting turmeric rhizome is by digging the clump from the soil with a fork type spade. The operation is highly labour intensive requiring skilled labour. Since the rhizomes spread down 150 to 200 mm deep in the soil, it will not be possible to achieve digging of the entire rhizome by manual digging and hence considerable quantity of rhizome is left undug. The damage caused to the rhizome by the fork type spade is also considerable. Institutes like Tamil Nadu Agricultural University ( TNAU), Coimbatore and ICAR- Central Institute of Agricultural Engineering ( CIAE) have developed various models of turmeric harvesters. Some of the models for harvesting of turmeric are discussed below

Power tiller operated turmeric harvester (TNAU) The need to improve the yield realized by reducing field losses in turmeric emphasizes the importance to develop suitable mechanical harvesting technology for turmeric. Moreover, the increasing non-availability of skilled labour for this work and the prevailing higher labour charges demanded, make it all the more essential, the need to develop mechanical means of harvesting turmeric. Since power tillers are already available with the farmers, efforts have been made to develop a harvester which could be mounted on them for mechanical harvesting of turmeric. Power tiller operated turmeric harvester (Fig. 1) is used for harvesting turmeric rhizome. The specifications of the equipment is given in Table 1. The unit consists of a blade with three bar points for easy penetration into the soil. To the rear end of the blade have six slats are hinged at both ends. The oscillating motion for the slats is obtained through eccentric provided on either side of the unit. The eccentrics are connected to a shaft provided at the top portion of the unit. The power is transmitted from the clutch pulley of the power tiller to a reduction gear box mounted near the hitch bracket assembly of the power tiller. From the gear box the power is transmitted to the shaft of the turmeric digger unit through V belt transmission. The pneumatic wheels are replaced with a pair of special type cage wheels to accommodate the height of ridges.

Fig. 1 Power tiller operated turmeric harvester Salient features of the equipment are i. 65 % saving in cost and 90 % saving in time. ii. Damage caused to the rhizomes is 0.5 % as com- pared to 4.2 % in manual harvesting. iii. The undug rhizomes left in the field is 0.8 % as compared to 4.8 % in manual harvesting

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Spices Handbook - 2015

Table. 1 Specifications of the power tiller mounted turmeric harvester (TNAU) 1.

Type

Mounted type

2.

Power requirement

8 -10 hp power tiller

3.

Overall dimensions, mm

400 x 636 x 1665

4.

Weight, kg

67

5.

Capacity, ha/day

0.6

6.

Cost, Rs

30,000 (approx.)

Power tiller operated turmeric harvester (Commercial model ) The prototype harvester (Fig. 2) is mounted on a standard hitch frame of MS channel and connected to the 9 kW power tiller by means of power transmission mechanism. A chisel blade of 900 mm length and 200 mm width and 10 mm thick with single tyne is mounted in the front with two support shanks. The conveyor made of hardened rubber is mounted just behind the digger blade to receive the dugout rhizome with soil. The soil with dug up turmeric rhizomes will be conveyed through the vibratory mechanism so that part of the soil adhering to the rhizomes would be separated before dropping it. The blade is positioned in such a way that the power tiller rear wheels would be on the furrows and the blade would dig one ridge between the rear wheels of the power tiller. The digging of the turmeric rhizome by digging blade and part separation of the soil attached to the rhizome by the help of conveyer and vibrating mechanism is done by this equipment. Separate manpower has to be employed to collect the dugout rhizomes. The rake angle (20 deg) of the digging blade and conveying speed (4.5 km/h) of the rubber type conveyer give the best results (Fig. 3). The mechanical harvester performed better with harvesting efficiency of 98 % at soil moisture of 15.50 % (db) with damage of 2 % with an effective field capacity of 0.08 ha/h. The conventional method of manual digging had the average harvesting efficiency of 90.5 % and the damage caused to rhizome was 7.10 %. The specification of the model is given as Table 2. The better harvesting efficiency with reduced damage to the rhizome achieved in mechanical harvesting would enable the farmer to realize additional about 6-7 % of the yield with less damage to the produce

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Fig. 2 Isometric view of power tiller attached turmeric harvester

Fig. 3 Operation of power tiller mounted turmeric harvester Table. 2 Specifications of power tiller mounted turmeric harvester ( Commercial Model) Parameters

Particulars

Type

Mounted on a Power tiller

Power requirement

10-14 hp Power tiller

Overall dimension (Lx B x H)

0.90 m x 0.85 m x 0.56 m

Number of blade

One

Number of harvesting chisel

One

Type of conveyer

Rubber belt

Type of vibrator

Vibrating type with lift rods

Size of the conveyer ( L x B)

450 mm x 500 mm

Spices Handbook - 2015

Parameters

Particulars

Weight of the equipment Field performance

90 kgs

Rhizomes left undug, per cent

8.50

Harvesting efficiency, per cent

91.50

Damages, per cent

6.60

Cost, Rs.

50,000 (approx.)

Tractor operated turmeric harvester ( TNAU) A few power tiller operated turmeric harvesters have been developed by some agencies. But the power requirement for deeper digging up to 200 mm depth to uproot the turmeric rhizomes without damage is higher and the power tillers are not able to deliver the required power. Tractor operated turmeric harvester ( TNAU) unit consists of a blade with five bar points for easy penetration into the soil (Fig. 4). The blade is fixed at an inclination of 20 deg to a cultivator frame with straight tynes at both ends. It can be hitched to the tractor through three point linkage connection provided in the front portion of the unit. The rake angle of the blade can be adjusted by moving the blade through a clevis provided at the bottom of the two tynes. At the rear end of the clevis two converging slats are fixed to convey the harvested turmeric with the soil on to the lift rods without spilling to the side. To the rear end of the blade seven lift rods of 250 mm length are provided. For digging, the bar points with the blade penetrate into the soil, lift the turmeric rhizomes from the soil. The soil slip back to the ground and the dug out rhizomes deposited at the centre of the unit. The specification of TNAU tractor operated turmeric harvester is given in Table 3. Table.3 Specification of TNAU- tractor operated turmeric harvester 1.

Type

Mounted

2.

Power requirement, hp

35- 45, tractor

3.

Width of the digger, cm

120

4.

Capacity, ha/day

1.6

5.

Cost, Rs.

20,000 (approx.)

Fig. 4 TNAU - tractor operated turmeric harvester Tractor mounted turmeric harvester ( ICAR-CIAE) ICAR-CIAE tractor mounted turmeric harvester has four main functional parts viz., gear box, digging blade, conveyor, and collection box (Fig. 5). The machine digs the turmeric rhizomes, lifts up the rhizomes along with the soil over the conveyor and the rhizomes are collected in the oscillating box at the rear. The turmeric harvester with the straight blade with digging chisel in front and guiding rake behind the blades gave maximum harvesting efficiency. So a straight blade with digging chisel and rake angle of 20 deg was optimized. The optimum conveyer length; screen made of polish rod and the elevator belt made of rubber strips of were adopted in the design. The specifications of the ICAR-CIAE model of turmeric harvester is given as Table 4. Field capacity of the equipment is 0.16 ha/hour with a harvesting efficiency is 98.5 % with damage caused to the rhizome being less than 2.30 % (Fig. 6). In manual harvesting the harvesting efficiency was 90.50 % with damage caused to rhizome being 7.10 % and percentage of rhizome left undug being 9.5 %. This shows that an additional quantity of about 8 % of the crop which otherwise would have been left undug could be realised as yield and thus the field loss could be considerably reduced resulting in increased productivity.

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Spices Handbook - 2015

Table. 4 Specification of ICAR-CIAE- tractor operated turmeric harvester

Fig. 5 Isometric view of ICAR-CIAE-tractor operated turmeric harvester

Fig. 6 ICAR- CIAE- tractor operated turmeric

harvester

Fig. 7 Tractor operated turmeric harvester ( Commercial model)

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Tool length

920 mm

Tool width

200 mm

Tool thickness

10 mm

No. of tools

One

Speed of operation

2.5 kmh-1

Depth of operation

200 mm

Tool shape

Straight blade with digging chisel (6no) in front and guiding rake (10no) behind the blades

Blade angle

20 deg to horizontal

Length of conveyor

1060 mm x 1520mm

Body of conveyer

13 number 10mm polishes rods.

Type of conveyor belt-

Rubber strips of length 820mm; breadth 75mm and thickness 15mm

Speed of conveyer

4.5 kmh-1

Cost

Rs.75,000 (approx.)

Diggers used for other crops are modified to suit turmeric harvesting are available commercially ( Fig. 7) The mechanical diggers and harvester adopted for turmeric are being further modified to be adopted for ginger harvesting. Manufacturer of turmeric digger/harvester: i. Greenfield Equipments India Pvt. Ltd. #237, A4 1, AVG Layout, SIDCO Industrial Estate, Coimbatore – 641 201, Tamil nadu Ph: 9367676767 ii. Sridee Sayee Engineering Nambiyur, Erode dt Tamil Nadu Ph: 9976170410, 9976977875 iii. Mr. P. Ramaraju , Pudhupalayam, Gettisamudram post, Anthiyur Taluk, Erode district – 638 501 , Tamil Nadu, Mobile : 9865171790. Farmer’s success story on turmeric harvester (Source: The Hindu, Coimbatore Edition 24th July 2014) Erode is a turmeric cultivating hub in Tamil Nadu and

Spices Handbook - 2015

almost all farmers in the region are growing this crop. But the main issue with this crop is that it is very much labour intensive. Harvesting is reported to be very much labour intensive, further if the crop is not harvested on time the crop gets affected by fungal infestation and in many village today sourcing manual labour remains a problem. While this is the current scenario in the region, a small turmeric farmer Mr. P. Ramaraju, has developed a machine to harvest the crop on time which could run on 13 HP power tiller ( Fig. 8). The machine consists of a shaft connected to small diggers, arm and shaker. While operating this machinery, the diggers pull out the turmeric clumps from the soil and loosen the earth with the help of the shaker. The field capacity of this harvester was tested in different soil conditions and it was found that seven hours are required for harvesting one acre of turmeric. A special attachment also shakes the harvested rhizomes so that the soil on them drops to the field, leaving the rhizomes clear for collection. It was reported that it is a labour-saving equipment and requires only one male and 15-20 women labourers to collect the harvested rhizomes from an acre whereas in manual harvesting 40 pairs of labourers may be required costing Rs. 14,000 – 16,000. By using this harvester one can save upto Rs. 7,000 – 9,000 per acre. This innovation was recognized by the Indian Council of Agricultural Research, New Delhi and was honored as a ‘Best Farmer Innovator’ in 2010 during the national farm innovators meet.

At present pepper harvesting is done by manually plucking. Man has to climb on the trees using bamboo poles (Fig. 9), ladders or rope rings. So it is a tedious task. This process of plucking pepper involves high risk that there are chances of falling from the ladder or the bamboo pole. Likewise it causes severe physical and health problems. So it is very essential to have a pepper plucking equipment in order to facilitate the pepper plucking process or the harvesting of pepper

Fig. 9 Bamboo ladder for pepper harvesting

Fig. 10 ‘A’ type step ladder for pepper harvesting

Fig. 8 Farmer developed turmeric harvester Pepper plucking equipment PEPPER “The King of Spices” is one of the oldest and the best known spices in the world. Pepper is grown widely in many countries like Taiwan, Srilanka, Indonesia, India etc. Pepper is a vine generally grown on supporting trees.

Fig. 11 Iron ladder for pepper harvesting

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Spices Handbook - 2015

Several institutes have developed various models of pepper climbing ladders like “A” type step ladder ( Fig. 10) developed by Kerala Agricultural University, which is reported to be ergonomically safe for harvesting of black peppers. Often ladders are made of iron (Fig. 11) or various models of light weight aluminum for climbing and harvesting of black pepper (Fig. 12) A small hand operated pepper plucking equipment has been developed with a cable wire which is connected from the hand operating part to the cutting portion (Fig. 13). When the hand lever is pressed, the spring gets compressed resulting in the cutting of peppercorns. It is having a simple mechanism and low technology. It is very simple to operate i.e. the braking mechanism of bicycles have been evolved. The cutting portion has been so shaped that holding of the stalk is possible with this shaped cutter.

Manufacturer of pepper harvesting ladder i. SRK Ladders Bolwar main road, Puttur-574201 , Karnataka Ph: 08251 233404 ii.

Arun Industries Kuriya post, Puttur tq, D.K., Karnataka -574210 Ph: 08251 285315

Fig. 13 Hand operated pepper plucking equipment Manufacturer of hand operated pepper plucking equipment A.S.Agencies 7, Krishna Singh lane, S.J.P.Road cross, Bangalore- 560 002 Ph: 080 22237877/41149677

Light weight aluminium pepper harvesting ladder

Light weight aluminium pepper harvesting ladder with insulation

Close view of encapsulated light weight pepper

Provision for joining light weight

harvesting ladder

increasing the height

pepper harvesting ladder for

Fig. 12 Various models of light weight aluminium ladders for pepper harvesting

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Harvesting of small cardamom Harvesting at the correct stage of maturity is essential to produce high quality cardamom capsules. The fruits should only be harvested once they are fully ripe and mature. In some places, farmers harvest the crop before it is fully ripe because they worry that it will be taken by thieves. If the crop is picked when it is mature, the higher yields and higher value of the final product may offset the losses due to theft. A ripe capsule has black seeds inside. An immature capsule has white seeds. When a cardamom capsule is ripe it can be easily removed from the stem of the plant without too much force. The harvester should start harvesting at the base of each stem and move up the stem, taking off any capsules that easily fall off without pulling. The capsules that do not fall off easily should be left on the plant to ripen. Lack of synchronised flowering and maturity of capsules necessitates several rounds (7-8) of harvest at an interval of 30 to 40 days. Harvesting of capsules at correct maturity stage is a pre-requisite for improving the quality. Small immature capsules bring about uneven shrivelled and undesirable produce after processing.

Spices Handbook - 2015

Judging the maturity of the capsule is very important and some points to identify the maturity stage are; i. Distinctly developed shoulders of the capsule ii. Triangular deep cut at the point of attachment. iii. Loose attachment of capsule to the panicle. iv. Change of seed colour to brownish black or black Some efforts were made to explore the possibility of development of a robotic/sensor based device for harvesting cardamom capsules. But the initial studies did not give encouraging results as there were no distinct visible or physical characteristics to differentiate between matured and immature small cardamom capsules, which could be easily detected by sensors. Moreover, such device would not be feasible due to technical complexities, operation under adverse field conditions, lower work capacity and very high fixed and operational costs. Possibilities of using a pneumatic suction device with a mechanism to loosen/detach capsule along with the provision for collection of capsules have been attempted by some workers of ICAR- Central Institute of Agricultural Engineering and Spices Board . Initial experiments have given encouraging results and further work need to be taken up in this area for developing the mechanized system small cardamom. The concept of loose/weaker attachment of the matured capsules to the panicle was used for developing of the prototype. Possibilities of using a pneumatic suction device with brushing arrangement for detaching of matured/ripened capsule aiding in suction and collection of matured capsules from the panicle were explored as there is a significant difference between the force required to detach the matured and immature capsules. Prototype model of back pack mounted small cardamom harvesting equipment The prototype model of backpack mounted small cardamom harvesting equipment was developed to suit one man labourer ( Fig. 14). The prime mover was mounted with the aspirator directly on the shaft. A polypropylene container of about 25 l capacity was fixed on the frame as matured cardamom capsule collection drum. The circular filter made by nylon mesh was attached inside the collection drum vertically on a suitable flange to restrict the entry of cardamom capsule inside the aspirator. A PVC hose was fixed on the topside of the collection drum with a tank nipple as pick-up pipe. The eye of the impeller was connected with the bottom of collection drum with a duct and

sealed air tightly. The backrest arrangement was provided with a cushion and belt to carry the unit easily and safely. The specification of the prototype model of back pack mounted small cardamom harvesting equipment is given in Table 5. Preliminary evaluation of prototype model of Back pack mounted small cardamom harvesting equipment (Fig. 15). A brushing arrangement has been provided at the mouth of the suction hose for detaching the matured capsules and to be sucked inside the hose by the suction blower to the collection tank. More efforts need to be made to standardise the operating parameters before the equipment can be adopted commercially for mechanised harvesting of small cardamom. Table. 5 Specification of prototype model of back pack mounted small cardamom harvesting equipment

S. No Particulars

Backpack mounted small cardamom harvesting equipment

1.

Overall dimensions, mm (length x width x height)

520 x 400 x 1000

2.

Power source a) Prime mover b) Power

Engine (petrol start-kerosene run) 0.82 kW

3.

Aspirator a) Type b) Speed of impeller a. Maximum, rpm b. Minimum, rpm

Axial flow type (Centrifugal fan)

4.

Collection drum a) Type b) Capacity, l c) Mounting pattern

Polypropylene container 25 Vertical

5.

Filter a) Type b) Mounting pattern c) Dimension, mm (diameter x height)

Nylon mesh Vertical

5500 2500

100 x 225

6.

Pick-up pipe 1 a) Number of pick-up pipe PVC hose b) Type 25 c) Diameter, mm

7.

Number of operator

1 man power

Brushing arrangement

Detachable nylon brushing arrangement

8.

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Spices Handbook - 2015

Conclusion: In India, the demand for spices harvesting machinery in future will be more for efficient harvesting equipment mainly to be used on custom hiring basis and on commercial farms. Production and productivity cannot be enhanced with primitive and traditional operations. The utilization of farm implements including harvesting equipment will have to be promoted for faster growth of farm mechanization in order to increase the productivity and production at desired level. There is no dispute regarding the need to strengthen mechanization to boost the spices production and productivity to stabilize the economy. Besides, machines suitable for small farms and those suitable for large cooperatives and other farms can be introduced. Mechanization in harvesting of spices could go a long way not only in enhancing the productivity but also in improving the quality of work of the rural labour.

Fig. 14 Back pack mounted small cardamom Harvesting equipment

Fig. 15 Evaluation of back pack mounted small cardamom harvesting equipment

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Spices Handbook - 2015

An Overview of Flavor Industry with respect to Spices Vigil Varghese AGM- Marketing, Bos Natural Flavors (P) Ltd

F

lavors constitute an important factor determining the acceptability of food and beverages, to a very large extent. As a taste maker, they are essential ingredient of any food products without which no preparation is normally possible. As the world is moving fast towards processed food products, the importance of usage of varied flavors also is getting momentum by time, primarily because they are considered necessary to enhance the quality of food products. As food additives, flavors have an ever developing global market along with the increasing market for food products. The trend of developed countries to relay more and more on processed food products makes it further demanding for the consumption of flavors by the industries. The international flavor industries produce specialized flavor products by scientific and innovative methods to suit specific uses of their clients considering the taste preferences of different countries and regions. Therefore the food industries are facilitated to have their own specialized flavor most suitable for their formulations as they always depend on such manufacturers to source their ingredients. Processed food products, beverages, dairy products, bakery products, confectionary, alcoholic and non-alcoholic drinks are the major segments in the flavor industry. The industries on spices flavors Spices are globally used for flavoring all types of food preparations and beverages since ancient times. They used to be the natural ingredients for almost all food products to provide tastes and aroma. Spices are also used for their properties such as nutritional and health benefits, qualities as preservative, coloring, etc. Being unavoidable ingredients for most food preparations, spices were

Page | 46

always regarded as most valuable and demanding items at all times. The flavor/taste and color present in spices are the most characteristic features of the produce inviting usage in varied applications. However, the manufacturers of food products require the flavoring and coloring qualities of the product separately or in a proportion most suitable for specific use. As a result of research and studies conducted at various levels, the manufacturers developed food products to suit the interests of consumers with different tastes and flavors, for which spices have undergone considerable process of value addition. The spices flavor industry has become a multi-billion dollar industry in the world. Industries who manufacture products of food, pharmaceuticals, nutraceuticals and cosmetics, make use of whole spices, ground spices and spices essential oils & oleoresins in their preparations for various purposes including flavoring. However, on account of growth of specialization in production, the tendency of using high value added items of spices such as essential oils and oleoresins are increased substantially replacing whole and ground spices. This is mainly because of the unique characteristics of this value added items for having consistency in quality standards, application-friendliness, shelf-life, etc. Apart from flavoring qualities, spices products have significant health benefits and it helps to eliminate a number of ailments naturally. Certain spice essential oils have chemical replacements in food industries. But such products can never be compared with the natural produce for quality standards. Extensive use of chemicals in food products may create side-effects to create health problems. Therefore, certain manufactur-

Spices Handbook - 2015

ers prefer natural ingredients for the purpose of flavoring and coloring their products.

consciousness in the Asia and Pacific regions has generated demand for natural products.

In order to flavor food products, generally the essential oils and oleoresins of black pepper, cardamom, turmeric, chilly, ginger, cumin, coriander, fennel, fenugreek, nutmeg etc., are being used. Special preparations may require oil/ oleoresins of green chilli, paprika, etc. These value added items of spices are made available in oil soluble and water soluble forms for the convenience of usage. Certain flavors are made from roasted spices to match the requirements of use. For beverages, normally oleoresins of cardamom, nutmeg, cinnamon, clove, cumin, etc., are being used for flavoring purpose. Essential oils and oleoresins are used to marinate sauces, meat, fish, vegetables, breads, desserts, etc. Essential oils of certain spices are commonly used in aroma therapy.

The technological innovations also could be responsible for the effective use of new ingredients promoting to replace traditional items which may provide increased functionality. Therefore, the market seems to witness a fundamental shift for natural alternatives. The market players have suitably revised their strategy for supply of ingredients according to the demanding trend. There is also report that potential opportunities for developing new ingredients exist in the Asian and Latin American regions owing to the low cost of raw materials for natural ingredients and the availability of labor.

Flavor industries make use of essential oils for creation of fragrances for a variety of cosmetic and toiletries. They are also used widely in the manufacture of soaps, air fresheners, candles etc., Flavor preference varies not only between countries, but different regions within the same country. However, the demand for new tastes and flavors records consistent growth. Reports indicate that the Indian food industry is expected to touch US$ 258 billion by 2015 and by 2020, it may grow to US$ 318 billion. In tune with the growth of the industry, the food flavors market is all set to develop. India is one of the largest producers and consumers of food products in the world. Food sector plays an important role in Indian economy. There is a visible increase for new and innovative food products, health foods and beverages which is responsible for growth of market for food flavors. The flavor market in India during 2011 is estimated at US$ 284.2 million and it may touch US$ 380.6 million in 2014 at a growth rate of 10.2%. According to a market research report, the world market for flavors and fragrances may increase to touch US$ 33.5 billion by 2019. This will reveal an annual compound growth of 5.8%. The demand for natural products is increasing steadily indicating preferential attitude of consumers towards them which registers an assured developing market. It has been reported that growth of green

A report on global survey on spices and seasoning markets forecasted at 4687.86 Million Pounds by the year 2015. The development of market is responsible for the growing demand for convenience foods and liking for ethnic cuisine, introduction of new flavors, public awareness on health aspects on using spices and herbs, etc. The rising popularity for organic spices and their high-value added products also contribute their development. A compound annual growth rate from 2014 to 2019 is predicted at 6.2% for the flavor and fragrance market for Asia with an estimation to reach at the size of market of US$ 9.6 billion by 2019. The global market for spices and seasonings increased from US$ 10.7 billion in 2010 to US$ 12.5 billion in 2013, as estimated. The market is further expected to grow to US$ 16.6 million in 2019. The largest global market for spices and seasonings for both volume and value, for 2012 is reported to be Asia Pacific and Europe. These markets are estimated to grow to US$ 5723.3 billion in 2019. Indian exports of spice oils & oleoresins India has been known from prehistoric times as the land of spices. No other country in the world produces such a large variety of spices anywhere in the world. The intrinsic quality of Indian spices is unique and therefore, they have huge demand in the international market. Until the 1970s, India had a virtual dominance in the international spices trade. India still continues to be the largest producer, consumer, and exporter of spices in the world. Indian spices exports made spectacular growth during the last five years with a compound annual average growth rate of 21% in value and 12% in volume and has achieved a formidable position in the world spices trade. During 2013-14, a total of 8,17,250 tonnes of spices and spice

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Spices Handbook - 2015

products valued Rs.13735.39 crore (US$2267.67 Million) has been exported from the country as against 7,26,613 tonnes valued Rs.12112.76 crore (US$ 2212.13 Million) in 2012-13 registering an increase of 12% in volume and 13% in rupee terms and 3% in dollar terms of value. Similarly Indian exports of spices oils and oleoresins have made commendable development to achieve new heights. Spices oils and oleoresins exports increased to 11415 tonnes worth of Rs 1733 crore as compared to 9115 tonnes and Rs 1588 crore respectively during 2012-13. United States is the largest buyer on accounting for exports worth USD 434,529,226 followed by China and Germany which imported worth USD 312,277,706 and USD 127,988,797 respectively. Cochin Port accounted for 28.6% of exports followed by Nhava Sheva Port and Tughlakabad which account for 19.1% and 11.9% of exports respectively. China is the largest competitor for India in flavors A comparative statement of exports of this high value added item of spices as furnished below indicates the volume of development in this direction: Exports of spices oils/oleoresins during the last five years, from India 2009-10 2010-11 2011-12 2012-13

Qty

6750

Value

708.75

Qty

7600

Value Qty Value

910.62 7265 1304.38

Qty

9515

Value 1558.88 Qty 11415 2013-14 Value 1733.24 Note: Quantity in Tonnes, Value in Rs Crore

As regards spices essential oils and oleoresins, India has about 30 manufacturer-exporters and their international market is spread over about 50 countries. Major items of spices oils and oleoresins in the export basket of Indian exporters are indicated below: Essential oils Pepper oil

Cardamom oil

Asafoetida oil

Aniseed oil

Paprika oil

Ginger oil

Turmeric oil

Coriander seed oil

Cumin seed oil

Celery Oleoresins

Fennel seed oil

Ajwan seed oil

Page | 48

Dill seed oil

Mustard seed oil

Caraway seed oil

Garlic oil

Clove oil

Nutmeg oil

Mace oil

Cinnamon oil

Cassia oil

Kokam oil

Greater Galanga oil

Rose mary oil

Thyme oil

Juniper oil

Parsley oil

Basil oil

Horse Radish oil

Star anise oil

Spice oils(NES)

Japanese Mintoil

Peppermint oil

Spearmint oil

Horsemint oil

Bergomint oil

Other mint oil

Menthol Crystal

Oleoresins Pepper Oleoresins

Cardamom Oleoresins

Chilli Oleoresins

Capsicum Oleoresins

Paprika Oleoresins

Ginger Oleoresins

Turmeric Oleoresins

Coriander Oleoresins

Cumin Oleoresins

Celery Oleoresins

Fennel Oleoresins

Fenugreek Oleoresins

Dill Oleoresins

Mustard Oleoresins

Garcinia Extract

Garlic Oleoresins

Clove Oleoresins

Nutmeg Oleoresins

Mace Oleoresins

Cinnamon Oleoresins

Cassia Oleoresins

Tamarind Oleoresins

Galangal Oleoresins

Rosemary Oleoresins

Thyme Oleoresins

Curry leaf Oleoresins

Parsley Oleoresins

Curry Powder Oleoresins

Vanilla Oleoresins

Spice Oleoresins (NES)

As in the case of spices exports in general, Indian exports of spices oils and oleoresins have made commendable development to achieve new heights. A comparative statement of exports of this high value added item of spices as furnished below indicates the volume of development in this direction: The consumption of spices essential oils and oleoresins is on the increase in all over the world including India. Owning to many advantages in using these high-value added items against whole spices, it is expected that the consumption level of these will go up considerably in the time to come.

Spices Handbook - 2015

Nilon’s – A Tradition of Taste and Purity

F

rom a humble beginning, Nilon’s Enterprises Private Limited has today become the largest producer of pickles, tooty-fruity and roasted vermicelli and is a leading food company with a pan India presence. The company does not believe in playing with price points and instead focuses on quality. No wonder, it has managed to grow substantially in the last decade. Managed by a professional and dynamic team, led by charismatic Leaders Mr Dipak Sanghavi and Mr Rajheev Agrawal; the company is now among the fastest growing processed food manufacturers in India. Nilon’s started with only pickles initially, and kept re-inventing and updated its offerings to cater to the modern food habits including pasta, noodles, chinese sauces, cooking pastes, blended spices and many more products. Nilon’s was founded in 1962 by Shri Suresh B. Sanghavi as a cottage industry. The company’s tagline is ‘Zubaan se dil mey utar jaaye’ which is well understood as the famous Indian food quote and may be translated as ‘ the way to the heart is through the stomach ‘ or ‘ food that tastes good, wins hearts’. The company’s core value is to add joy and happiness to the consumers’ life by providing them with excellent quality, nutritious products with mouth-watering taste while keeping in mind the regional preferences. BRC, ISO 22000 certified company, Nilon’s is quality driven, customer centric and responsive organisation. To ensure that the very best quality reaches the consumers, state-of-the-art ‘Microbial and Quality Control Labs’ are part of its manufacturing facilities. Every product reaches the consumer only after passing through stringent quality checks. The company has manufacturing plants in Maharashtra and Assam. More manufacturing facilities are being planned in South and North India. With a very trustworthy network of 57 C&FAs and 3600 distributors across the country; the company has the widest range of ‘ In the Kitchen ‘ & ‘On The Table ‘ quality products including pickles, papads, tooty-fruity, sauces,

Page | 50

vermicelli, macaroni, tomato ketchup and jams. Nilon’s places high value to the health and convenience values in all its servings, hence the pasta and noodles are made from high protein durum wheat, pickles come with zero trans-fat and cholesterol, ketchup and chutney have high % of vegetable and fruit pulp and spices are made from choicest raw materials chosen with stringent set standards. Nilon’s carries forth its vision to become Rs. 800 crores company in convenience food segment in the next five years by selling products with superior taste and quality to its consumers. Nilon’s continuously strives and innovates to cater to changing taste preferences of consumers in the high growth potential and large size categories. A wellqualified team is in place to monitor the demands of the market on a daily basis. The model is simple yet working best for the company as there is a direct connection with the frontline team moving in the markets. This real-time information helps serve the emerging and urgent market needs; be it the need of a promotion or a modification in the recipie of an existing product or launching a product extension Nilon’s pickle is the only brand that advertised on national media with 360 degree activations across varied media channels. The advertisement with a young male model is perceived to be the clutter breaker in the food category. Post this impactful advertisement campaign, the brand has remained focussed on BTL activations and social media connect in all its key markets. The high consumer engagement through social media keeps us on our toes to reach out the best products to the customers.

Spices Handbook - 2015

Cryogenic Grinding Technology for Spices Processing

I

Dattatreya M. Kadam Senior Scientist (AS&PE) ICAR- Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), Ludhiana, Punjab-India

ndia is known as 'The Home of Spices'. There is no other country in the world that produces as many kinds of spices as India. The climate of the country is suitable for almost all spices. Spices constitute an important group of agricultural commodities throughout the world due to their high unit price and which are virtually indispensable in the culinary art. This is particularly true for India which produces about 2.5 million tonnes (valued at 3 billion US$) of spices, processes, markets in domestic sector and exports them to various countries to earn a handsome foreign exchange. India's share in the world trade amounts to 46% of the total in quantity (about 30% in monitory terms). In India, spices are important commercial crops from the point of view of both domestic consumption and export. Besides, huge quantities of spices are also being consumed within the country for flavouring foods and are also used in medicine, pharmaceutical, perfumery, cosmetics and several other industries. According to the International Organization for Standardization (ISO), the term 'spices and condiments' applies to such natural plant or vegetable products or mixtures thereof, in whole or ground form, as are used for imparting flavour, aroma and piquancy to and for seasoning of foods". There are over 80 spices grown in different parts of the world and around 50 spices are grown in India. The spices that India can offer in abundant quantities are pepper, ginger, turmeric, chilli, cardamom, celery, fenugreek, fennel, cumin, dill, coriander, cinnamon, ajowan (bishop's weed), cassia, clove, nutmeg and mace. Major spices of export are chilli, pepper, cumin, cardamom, ginger and turmeric. Other minor spices include ajowan, aniseed, celery seed, caraway, fennel, fenugreek, coriander, garlic, onion, saffron, vanilla etc. Among the

spices exported, chilli has the leading position in terms of both quantity and value realised. The 'Alleppey Green' cardamom is considered the best grade available in the world. It is, therefore, necessary to give due attention to this commodity with particular reference to quality and value addition. Many spices are ground to coarse or fine particles to provide convenience to the human consumption. Further, the unit operation of grinding adds to the cost and hence becomes a process of value addition. The immediate question that arises is the quality of the ground material; a processor always tries to maintain the same quality in the finished product compared to the original sample (whole seed). It is obvious that some portion of input mechanical energy is transformed into thermal energy during grinding. The extent of transformation of mechanical energy depends on several factors including raw material attributes, type and design of grinding system, and grinding characteristics of the material. Thus, there is a need to know how these factors affect the quality and characteristics of the finished product. The other question that arises at this point is that the extent of deterioration of quality. If so, to what extent and how they are related with those above mentioned factors because quality directly affects the price. In the present era of competitive world trade, it is very important that the 'quality of the product should be of international standards. The last question that arises here is how to maintain or improve the quality of the product. Not much work has been carried out to find the answers for these questions. The term 'grinding' has become generic in common usage. Grinding is a very important step in the post harvest processing of spices requiring special attention in order

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Spices Handbook - 2015

not to lose the aroma and flavour compounds present in them. Generally, spices are ground either for direct use or making value-added products, such as, ground spices, mixes, oleoresins, and spice oil extracts which have vast industrial applications. Spice volatile oils are used in food, cosmetics, perfumery and personal hygiene products like tooth paste, mouth paste and aerosols besides a variety of pharmaceutical formulations. The aim of spice grinding is to obtain smaller particle size with good product quality in terms of flavour and colour. In normal grinding processes, heat is generated when energy is used to fracture a particle into a smaller size. This generated heat is usually detrimental to heat sensitive materials such as spices and results in some loss in quality of the material. Since spices are valued for aroma and flavour, prevention of their losses assumes importance. In large scale grinders where continuous grinding is undertaken, gumming of grinder sieve and walls results in frequent stopping of mill for cleaning works, which reduces the throughput of the grinder. Spices, which are fibrous, pose a problem while grinding, consuming enormous energy. When cooling is used to compensate for the heat produced in the grinding process, the quality of the spices is retained considerably. The temperature rise due to heat generation can be minimized to some extent by circulating cold air or water around the grinder. But this technique is not sufficient to significantly reduce the temperature rise of the product to a level, which is safe enough, so as not to affect its quality characteristics. The adaptation of a cryogen such as liquid nitrogen / liquid carbon di-oxide to the grinding offers a promising solution for retaining the quality of spice being processed. The cold grinding process involves cooling and embritteling of materials with extremely cold liquid nitrogen or carbon dioxide. The process results in production of fine particles with a high level of quality. In addition, process volumes increase significantly. During the grinding process heat sensitive materials are cooled with cryogenic gases inorder to protect them from increase in temperature resulting from the heat generated by the process. This means that it is impossible for the powdered material to melt or become sticky. The fat in spices generally poses extra problems and is an important consideration in grinding. During grinding, the temperature of the product rises to a level in the range of

Page | 52

42 to 95°C which varies with the oil and moisture content of the spices, but spices lose a significant fraction of their volatile oil or flavoring components due to this temperature rise. The losses of volatile oil for different spices have been reported to be in the tune of 37% for nutmeg, 14% for mace, 17% for cinnamon and 17% for oregano. Cryogenic grinding Cryogenics is the study of very low temperature and its application on different materials including biological products. The term “Cryogenics” originates from Greek word which means creation or production by means of cold. Cryogenic grinding, also known as freezer milling, freezer grinding, and cryomilling, is the act of cooling or chilling a material and then reducing it into a small particle size. This is a new concept in spices processing, which results into higher production with better end product quality aroma and color, than conventional spices grinding unit. Cryogenic freezing finds pivotal application in food, that is, spices and condiments. Although there is a wide range of cryogens to produce the desired low temperature, generally liquid nitrogen (LN2) is used in food grinding. This technology uses either liquid nitrogen (LN2) or liquid carbon dioxide (LCO2) to control the grinding chamber temperature, the result of which is reduction in loss of volatile essential oils in the spices and higher production rate. For example, thermoplastics are difficult to grind to small particle sizes at ambient temperatures because they soften, adhere in lumpy masses and clog screens. When chilled by dry ice, liquid carbon dioxide or liquid nitrogen, the thermoplastics can be finely ground to powders suitable for electrostatic spraying and other powder processes. The application of low temperature shows a promising pathway to produce higher quality end product with higher flavor and volatile oil retention. Cryogenic spice grinding is relatively very advanced technology and hence there are very few units operating at present in India. Recently, ICAR-Central Institute of Post-Harvest Engineering and Technology (ICAR-CIPHET), Ludhiana has developed cryogenic grinder (30-60kg/h capacity) for grinding different spices under NAIP World Bank funded project. Freezer milling Freezer milling is a type of cryogenic milling that uses a solenoid to mill samples. The solenoid moves the grinding media back and forth inside the vial, grinding the sample

Spices Handbook - 2015

down to analytical fineness as per desire. The concept of using a solenoid is that the only "moving part" in the system is the grinding media inside the vial. The reason for this is that at liquid nitrogen temperatures (–196°C) any moving part will come under huge stress leading to potentially poor reliability. As soon as liquid nitrogen comes into contact with any surface it starts to boil and vaporize rapidly. This brings about an interesting effect called "Leidenfrost Effect". The leidenfrost effect occurs when a liquid comes into contact with a surface that is at a temperature much greater than its boiling point, and it causes the liquid to vaporize at such a rate that it forms a layer of insulating vapor between it and the surface. Cryogenic milling using a solenoid has been used for over 50 years and has been proved to be a very reliable method of processing temperature sensitive samples in the laboratory. Freezer milling system is especially useful in milling temperature sensitive and having volatile compound samples, as samples are milled at liquid nitrogen temperatures. Cryo-milling Cryo-milling is a variation of mechanical milling, in which metallic powders or other samples (e.g. temperature

sensitive samples and samples with volatile components) are milled in cryogen (usually liquid nitrogen or liquid argon) slurry or at a cryogenic temperature under processing parameters, so a nano structured micro structure is attained. Cryo-milling takes advantage of both the cryogenic temperatures and conventional mechanical milling. The extremely low milling temperature suppresses recovery and recrystallization and leads to finer grain structures and more rapid grain refinement. The embrittlement of the sample makes even elastic and soft samples grindable. Tolerances less than 5 µm can be achieved. The ground material can be analyzed by a laboratory analyzer. Cryogenic grinding of spices Cryogenic size reduction (grinding) of spices is an acceptable technique that helps to retain the natural quality of spices. Use of liquid nitrogen provides the required low temperature so that volatile components and essential oils content which preserve the spice flavor retains during grinding process. Cryogenic grinding of spices is a method of powdering spices/herbs at sub zero temperatures ranging from 0 to -1960C. The spices are passed through liquid nitrogen to get frozen prior to the milling. This process helps to maintain the chemical composition of the spices as such.

Advantages of cryogenic spices grinding technology over traditional method Cryogenic spices grinding technology Improves the aroma by minimizing the loss of essential oils (ap-

Conventional spices grinding technology Loss of essential oils is approx 43%

prox.3% loss) Spices are ground to a size of about 50 microns

Spices can be ground to a size range of 500 – 1000. Difficult to grind below this due to thermoplastic nature of the spices

Spices processed using liquid nitrogen/ liquid carbon di-oxide

Spices lose its natural color, flavor and aroma as soon as

for grinding has better natural color and preserves aroma of

temperature start rising during grinding process.

spices Finer particle size can be achieved without aroma loss and

Difficult to achieve finer particle size and maintain aroma and

natural color change

natural color

Overall grinding capacity can be increased by 2 to 3 times, as

Grinding capacity will remain same and chances of machine

process equipments will not have thermal fatigue due to heat-

heating up.

ing up. This method of grinding enhances unlocking of natural flavors,

It may not be possible

aid easy dispersion of the same and control flavor strength. Cryogenic grinding reduced the oxidation of spice volatile oils as

Oxidation of spice volatile oils takes place

evaporating LNz tended to expel air from the grinding mill.

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Spices Handbook - 2015

Cryogenic spices grinding technology

Conventional spices grinding technology

Initial cost of machine is very high and working capital require-

Initial cost of machine is very low and working capital require-

ment is also very high

ment is very low

Professional trained manpower is required to operate the

It can be operated by anyone having some knowledge to

system

operate

Grinding process Cryogenic grinders generally consist of pre-coolers and grinder with the cryogen distribution system. In such grinding systems, cryogens subject the raw material up to or lower than glass transition temperature before it is ground, thus eliminating much of the material and quality hassles of traditional grinding. The material is feed into a feeder hopper and dropped into a conveyor when the material to be processed enters the pre-chilled conveyor either by liquid nitrogen or liquid carbon di-oxide is sprayed and blended directly onto the material. The cryogenic pre-cooler is a cooling device made up of a screw conveyor enclosed in a properly insulated barrel and a system to introduce LN2 or LCO2 into the barrel, thereby providing refrigeration (liquid and cold gas) within the system. The function of the cryogenic pre-cooler is to remove the heat from the material before it enters the grinder. The particle temperature must be low enough to absorb the heat generated in the grinder and still fracture. Cryogenic pre-coolers, therefore, must have the ability to reduce the temperature of the spices below its brittle point as well as the freezing point of its oil, before it enters the grinder. There must be provision to control the temperature of the pre-cooler and the feed rate to the grinder for the obvious purpose of controlling the grinding process. Consumption of liquid nitrogen and the operating cost are important considerations and matters of concern for a cryogenic pre-cooling system. The liquid nitrogen losses can be minimized to a great extent by proper consideration of the design and insulation of the pre-cooler. The pre-cooling unit consists of a screw conveyor assembly, air compressor, liquid nitrogen (LN2) dewar, power transmission arrangement and control panels. The material is conveyed via a special design auger made of stainless steel which is capable to work at -1960C or so. The auger not only transports the grinding media, but also mixes with liquid nitrogen for greater cooling efficiencies. The liquid nitrogen, a cryogenic fluid with a boiling temperature of –196 0C absorbs heat from the material and vaporized to a gaseous state. The nitrogen gas exits the system conveying the process heat away from the pro-

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cess liquid nitrogen is added until the temperature of the material is reduced to a predetermined set point i.e. up to or lower than glass transition temperature of the material before it is ground. At this set point the material finally becomes brittle which enters an impact (pin) mill where it is ground to a desired particle size. Spices grinded using this cryogenic grinding technology have longer shelf life and remain fresh for longer time even after opening the air-tight seal pack.

Cryogenic grinder (Capacity: 2 kg/h) installed at ICAR-CIPHET, Ludhiana (M/s. Hosokawa Alpine, Augasburg, Germany, Model: ALCI_SC)

Front view

Spices Handbook - 2015

Acknowledgment The author would like to thank all the information sources in the public domain used in the compilation of this chapter. Also acknowledge ICAR-CIPHET, Ludhiana and World Bank funded NAIP, ICAR, New Delhi. ---------------------------------------------------------------------

Side view Cryogenic grinder (Capacity: 30-50kg/h) developed by ICAR-CIPHET, Ludhiana Optimization of suitable cryogenic grinding processes • Increased productivity through optimized particlesize and increased throughput • Elimination of caking product within the mill • Decreased wear on grinding equipment • Improved pouring properties due to finely ground material • Increased protection from fire and product oxidation due to inert milling atmosphere • Separation of composite materials within the mill • Fine-particle size reduction for thermoplastics and elastomers • The aroma from spices as well as heat-sensitive fats are preserved by utilizing low-temperature gases, which mitigate the effects from heat degradation Safety Liquid nitrogen is potentially very dangerous since it can cause instant frostbite. Never allow it to come into contact with bare skin. Objects should be lowered into the liquid nitrogen and removed with tongs. Be careful that it doesn’t splash into the eyes. Gloves and protective eyewear are recommended. Do NOT try this at home.

Suggested References for reading more Andres, C. (1976). Grinding spices at cryogenic temperatures retains volatiles and oils. Food Processing, 37(9), 52–53. Balasubramanian S, Gupta MK, & Singh KK (2012). Cryogenics and its application with reference to spice grinding: a review. Crit Rev Food Sci Nutr. 52(9) :781-94. Pesek, C. A., & Wilson, L. A. (1986). Spice quality: effects of cryogenic and ambient grinding on colour. Food Science, 51(5), 1386–1388. Saxena R., Soni, A., Saxena, S. N., Rathore, S. S. & Barnwal P. (2013). Cryogenic grinding: A physical technique to retain volatile content in natural products, International Journal of Modern Physics: Conference Series, 22: 589–592 Singh, K. K., & Goswami, T. K. (1999). Design of a cryogenic grinding system for spices. Food Engineering, 39, 359–368. Singh, K. K., & Goswami, T. K. (1999). Studies on cryogenic grinding of cumin seed. Food Process Engineering, 22(3), 175–190. Wistreich, H. E., & Schafer, W. F. (1962). Freeze grinding ups product quality. Food Engineering, 34(5), 62–65. http://en.wikipedia.org/wiki/Cryogenic_grinding http://messergroup.com/de/Produkte_und_Loesungen/ gase/kompetenzzentren/kompetenzzentrum_kaltmahlen/ index.html?iLangID=1 http://www.agricultureinformation.com/forums/consultancy-services/111703-cryo-cold-spices-grinding-technology. html http://www.gandhispices.com/cryogenic.html http://www.lindeus.com/internet.lg.lg.usa/en/images/ Cryogenic-Grinding-2-1-2013138_86124.pdf http://www.scribd.com/doc/959100/Cryogenic-Grinding http://www.sicgil.com/app_spice_grind.htm http://www.webbjames.com/production-process/38-cryogenic-grinding.html

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Application of Turmeric in Traditional and Modern Medicine Dr. Benny Antony Joint Managing Director, Arjuna Natural Extracts Ltd

healthcare, and the organization and its member states collaborate to promote the use of traditional medicine for healthcare. While Chinese medicine and ayurveda remain the most ancient yet living traditions, increased side effects, lack of curative treatment for increasing list of chronic diseases, microbial resistance, increasing cost of new drugs are all leading to fuel a renewed interest of common man in these trusted age old alternative system of medicines.

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lants were used for medicinal purposes long before recorded history. Ancient Chinies and Egyptian papyrus writings describe medicinal uses of plants as early as 3,000 BC. Some native cultures (Native American and African) used herbs in their healing rituals while others developed traditional medical systems (Ayurveda and traditional Chinese medicine) in which botanical therapies were used. The appeal of ethnic ingredients is one of the major trends to influence the food supplement industry, as consumers are captivated by stories about traditional uses of plants in faraway lands. Like the saying ‘the grass is greener on the other side’ consumers associate plants from distant places with better health and greater efficacy. According to WHO, in some Asian and African countries, 80% of the population depend on traditional medicine for primary

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We have heard about the benefits of turmeric, but what we don’t often hear about is that a single ingredient of this common spice is capable of curing heart disease, diabetes, depression, joint pain and even Alzheimer’s disease. Turmeric contains a compound called curcumin, considered one of the most powerful botanical extracts in the world today. There is extensive scientific research undertaken globally on curcumin that places it at the very top of all healing botanicals. Curcumin is a significant ingredient of ayurvedic medicinal treatment and also an important part of traditional Chinese medicine. Curcumin is the active ingredient of the large-leafed turmeric rhizome (stem of the underground plant) that gives curry powder its golden colour. The turmeric usually found in the market today contains very little curcumin (a mere 2-5%), which, because of its relatively poor absorption, is not usable by your body to its fullest extent, and is therefore not likely to be effective in preventing or treating any of the above mentioned diseases. Botanically known as Curcuma longa, the turmeric rhizome belongs to the antioxidant-rich ginger family. Curcumin has proven antioxidant, anti-inflammatory and anti-cancer properties. It eradicates the oxidative rust from the body's cells, preventing serious inflammatory diseases

Spices Handbook - 2015

brought on by oxidative damage. Scientific studies show that curcumin arrests cell deterioration and restores the cellular genetic codes to youthful levels, ensuring the cells reproduce more like they did when we were young. 21st century wonder botanical – Curcumin Turmeric, or more specifically curcumin has become the 21st century wonder botanical because of its potential to treat and heal several ailments. Curcumin offers a wide spectrum of benefits to the body because of its antioxidant and anti-inflammatory properties. It helps to prevent and fight a wide range of serious inflammatory diseases, such as, arthritis, metabolic disease, cardiovascular disease and cancer though its powerful anti-inflammatory, antioxidant, chemo-preventive (cancer-preventive), and antineoplastic (cancer-fighting) properties. As an “all-in-one” super food, curcumin supports the body in several ways. It improves the function of our major organs, including the heart, liver, and kidneys; it controls the cell proliferation associated with cancer; and it promotes soft tissue regeneration. It also promotes optimal immune function by down-regulating inflammatory chemicals like COX-2 and Nuclear Factor-KB. Key features of curcumin • Powerful antioxidant • Suppresses inflammation • Regulates immune function • Modulates pain • Supports organ function • Promotes cell regeneration • Alters gene transcription • Repairs mitochondrial damage • Prevents carcinogenesis • Enhanced bio-availability with BCM-95™ Despite its many benefits, the effectiveness of oral supplementation with curcumin has been limited by its poor absorption into the bloodstream through the digestive tract. Researchers have now found a way to make curcumin more stable, improve absorption, and extend retention time in the blood thereby making it useful as an effective therapy. This is where BCM-95™, a bio-available form of curcumin developed by Arjuna Natural Extracts Ltd, which provides even greater pharmaceutical potencies to

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maximize curcumin’s efficacy. BCM-95™, a 100 percent standardized extract of turmeric, is produced by combining Curcumin with the essential oils of turmeric using a unique and patented process that delivers a superiorabsorbing curcumin formulation that is 7 to 10 times more bio-available than conventional curcumin extracts! The highly absorbable BCM-95 delivers curcumin in its most bio active form and can help in the treatment of several diseases without any side effects. With its scientifically validated health benefits and its remarkable anti-oxidative, anti-inflammatory powers, the patented turmeric extract is undoubtedly nature’s most effective botanical therapies for body defense and disease prevention.A recent analysis of curcumin products with enhanced absorption shows that blood levels of BCM-95™ are not only much higher than other forms of Curcumin, but that it also remains in the bloodstream for 8 to 12 hours. BCM-95, the bio-available patented turmeric extract has been successful in widening the realm of application in the healthcare arena. Of the various applications included the key ones are • • •

Anti-oxidative and anti-inflammatory Arrests oxidative stress and brings about immunemodulation Protects from and assists in the treatment of disorders related to inflammation and oxidative damages: Arthritis, blood sugar imbalance, common allergies and infections, liver disease, cardio vascular disease, respiratory disorders, gastro-intestinal disorders, skin related disorders and depression.

BCM-95 curcumin has also been found to be highly beneficial in preventing the progression of cognitive decline and reducing amyloid beta plaques, which is one of the largest known causes for the development of Alzheimer’s. Arjuna Natural Extracts Ltd has recently been granted with a patent for the method of treatment of Alzheimer’s disease.It has already undergone human clinical trials in patients with Alzheimers disease at Chinese University of Hong Kong under Prof Larry Baum (2008) and found to be highly beneficial in preventing further cognitive decline, disintegrating amyloid beta plaques, which on deposition in the brain is one of the major cause of development of Alzheimers disease, increases the vitamin E levels in the body and enhancing the curcumin levels in blood.

Spices Handbook - 2015

Indigenous Uses of Spices as Cosmetics Dr. Deepak Acharya and Dr. Anshu Shrivastava Abhumka Herbal Pvt Ltd

Dr. Deepak Acharya

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hen it comes to necessity of culinary herbs in human life, spices play a major role as they

are versatile in feature. Indian traditions have long been utilizing various spices and there is a scientific basis to their use. Spices have tried, tested and trusted medicinal values and a profound effect on general health. They have a wide variety of biological functions and their cumulative or synergistic effects are likely to shield the body against a variety of ailments. Spices also improve digestive processes by intensifying salivary flow, by cleaning the oral cavity and checking infections. Traditionally,

Dr. Anshu Shrivastava spices used as part of the diet, have holistic effects on human health (Acharya and Shrivastava, 2008). The history of spice is almost as old as human civilization. India may be recognized as 'The Home of Spices' as its share in the world spice market has gone up to 47 % in quantity and 40 % in value. The world trade in spices is estimated to be around 800,000 tonnes, valued at US $2 billion. Indian spice exports amount to 39,200 tonnes of spice products and have reached a major milestone by crossing the one billion US dollar mark in 2007-08. Spices are widely used by the food, pharmaceutical, perfume and cosmetic industries. Here, in India, you will find a wide

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range of spices in every home. They form an inseparable part of every kitchen. Each spice has its own aroma, flavour and medicinal value. Their healing properties rejuvenate the body. There are more than 80 spices grown in different parts of the world and around 50 of them are grown in India. Spices are derived from all different parts of plants i.e., from bark (Cinnamon), root (Ginger, Garlic etc.), leaf (Curry Leaf), buds (Cloves, etc.), Seeds (Poppy, Sesame etc.), berry (Black Pepper), and fruit (Paprika). In this article, the authors aim to bring together information about few Indian spices and their medicinal applications by the indigenous tribesmen in various regions of India. The authors have extensively documented the traditional knowledge of the indigenous people of Patalkot, Dangs and Aravalli regions in India. 1.Onion (Allium cepa L.) Onion is among the earliest cultivated vegetables and is mostly used as base for curries in India. Medicinally, it is very important plant as it has powerful antioxidant properties. Research indicates that onion nourishes, heals, renews and softens the skin and aids in tissue regeneration. It acts as a cleansing agent to remove dirt, dust and makeup from the skin. Allicin (Onion extract) works wonders on scars, calluses, stretch marks and other skin hardening, and scar tissue. Indigenous formulations: Circulatory stimulant: According to an herbal healer in Patalkot, mix onion extract with honey and consume it daily in winter. This gives warmth to cold body as it improves circulation. Cleansing According to Rajelal of Chimtipur in Patalkot, chop one raw Onion and cover with salt and leave it overnight. Apply the juice at least 2 times a day on skin; it works as a skin cleansing agent. Skin blemishes Raw chopped onion should be crushed and added with 2g flour (besan) and mixed thoroughly. It should be applied over bruises and blemished body parts. Rinse it after 15 mins.

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Skin afflictions One chopped onion and garlic buds (2 nos.) should be crushed and fried in mustard (Brassica campestris) oil and applied to boils, itches and other skin problems. It also cures ring worm. 2.Coriander (Coriandrum sativum L.) All parts of the plant are edible, but the fresh leaves and the dried seeds are commonly used in cooking. Coriander is a very important culinary herb, which is also of great value as a medicinal herb. The whole plant is used in the treatment of skin disease. The fruit (seed) is used in skin eruptions, black marks and infections. Indigenous formulations Pimples A pinch of turmeric (Curcuma longa) powder mixed with a teaspoon of coriander juice (prepared by crushing leaves in mortar and pestle) should be applied externally as an effective home remedy for pimples and blackheads. Anti-aging Fresh leaves (20g) should be collected, washed and crushed in mortal and pestle. To this, add pinch of turmeric and rose water (4ml). Apply the mixture on face and rinse it after 20 minutes. It should be done at least 3 times a week for better results. 3.Turmeric (Curcuma longa L.) The powdered rhizomes are widely used as a spice and condiment in many Indian foods. Traditionally turmeric is used as an antiseptic in India. Women commonly use it in skin care preparations, particularly to discourage facial hair and acne. In the Indian systems of medicine it is considered as a blood purifier. Indigenous formulations: Acne, face marks, blackheads Turmeric rhizome powder (10g) along with sandal (Santalum album) heartwood powder (4g) is mixed in 20ml of clean water and applied to pimples and facial marks. It heals acne and removes foul marks on the face. Another method of removing facial marks or black spots is to mix turmeric powder (3g), sandal heartwood powder (5g), Buch-Ham (Crataeva nurvala) bark powder (5g) with

Spices Handbook - 2015

buttermilk (10ml). This mixture is applied twice a day on affected areas of the face. To remove blackheads, turmeric rhizome powder (1g) should be mixed with coriander (Coriendrum sativum) leaf juice (5ml) and applied thrice a day for 10 consecutive days. It acts as a cleansing agent, removing dust particles, dead cells etc.

4.Fenugreek (Trigonella foenum-graecum L.) In traditional medicine, fenugreek is used to treat severe skin inflammations, chapped lips and mouth ulcers. According to the traditional practice, Fenugreek leaves cure pimples, blackheads, dryness and early appearance of wrinkles. A decoction of aerial parts is used to treat sore throat. Tribal formulations

Turmeric rhizome powder (4g), mint (Mentha piperita) leaves (5g) and lemon (Citrus limon) fruit juice (5 drops) is mixed thoroughly and applied as face mask to cure pimples, this should be applied twice a month.

Dandruff Fenugreek seeds (20g) made into a paste can be applied to the scalp. Leave it for an hour, then wash and dry. This may cure dandruff.

Fairness of facial skin Prepare a blend of raw cow's milk (10ml), cucumber (Cucumis sativa) fruit juice (4ml), olive (Olea europaea) oil (5ml) and Turmeric rhizome powder (3g). This should be applied three times a day to improve facial skin complexion. For skin fairness, turmeric rhizome powder (5g), Indian gooseberry (Emblica officinalis) fruit powder (5g), licorice (Glycyrrhiza glabra) root powder (3g), sandal (Santalum album) heartwood powder (2g) and sesame seed (Sesamum indicum) powder (5g) are mixed and added to a bucket full of water for a bath. Follow this procedure for a month regularly. Eczema and itching of the skin Turmeric rhizome powder (3g), indian Beech (Pongamia pinnata) seed powder (2g), chebulic Myrobalan (Terminalia chebula) fruit powder (5g), rae (Brassica juncea) seed powder (2g) are mixed and a paste is prepared and applied to affected body parts.

Hair loss Application of Fenugreek extract to the scalp promotes hair growth and prevents loss of hair. Pimples and black heads A paste of fenugreek leaves (20g) in 20ml water is applied to the face to help prevent pimples and blackheads. Apply the fresh juice (20ml) of the leaves to the face every night for 10 -15 min before washing it off. This prevents pimples, blackheads and wrinkles. Conclusion: Spices play major role in curing human health ailments. There is an urgent need to validate all above mentioned herbal practices with the tools of modern science so as to provide cheaper, safer and eco-friendly herbal options in cosmetics industry. Authors request readers to consult their family physicians before application of any herbal practice mentioned in this series of the article as the practices are not validated scientifically. This series of article is mentioned for information purposes

Wound Healing A pinch of turmeric rhizome powder, one teaspoon of dairy cream, mixed with half a teaspoon of lemon (Citrus limon) fruit juice, makes an excellent poultice. It helps in ripening the blood boils and heals them without allowing them to become septic. Equal proportion of leaves of this plant and moringa oleifera (5g) should be crushed and to it, add little buttermilk and apply on wounds to treat them fast.

only. Within the framework of benefit sharing, developing drugs and remedies based on traditional knowledge can shorten the period necessary for developing new drugs and minimize the budget yet benefit the sources of such indigenous knowledge Acknowledgement: Authors wish to acknowledge indigenous tribesmen from Patalkot (Madhya Pradesh) and Dangs (Gujarat) for sharing their much valuable information.

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About Authors: Dr Deepak Acharya: A microbiologist turned ethnobotanist, a herbal hunter and Director of Abhumka Herbal Pvt Ltd (www. abhumka.com), Ahmedabad, India. He has been involved in scouting, documentation and validation of indigenous herbal practices of indigenous healers in Patalkot (www.patalkot.com) and Dangs. He can be contacted at [email protected]. Dr Anshu Shrivastava: He is working as Scientist (Product Development) with Abhumka Herbal Pvt. Ltd. He has written several popular articles on herbs and health for many online

Spice India, Vol. XXI (September) No. 9. Spices Board, Cochin, India. pp 1-44. Chopra, RN, Nayar, SL, Chopra, IC. 1956. Glossary of Indian Medicinal Plants. CSIR, New Delhi. CSIR. 1948-1976. The Wealth of India: Raw Materials. Council of Scientific and Industrial Research (CSIR) Publication, New Delhi. Duke, JA, Ayensu, ES. 1985. Medicinal plants of China. Reference Publications, Inc. Algonac, Michigan, 1985.

portals. ([email protected]).

--------------------------------------------------------------------References Acharya, D. and Shrivastava, A. 2008. Indigenous Herbal Medicines: Tribal Formulations and Traditional Herbal Practices. Aavishkar Publishers Distributors, Jaipur. ISBN 978-81-7910-252-7 Anonymous. 2008.

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Kirtikar, KR, Basu, BD. 1935. Indian Medicinal Plants. Vol. I-IV. International Book Distributors, Dehra Dun. WOA.1997. The Wealth of Asia. Council of Scietific and Industrial Research (CSIR) Publication, New Delhi, CD ROM.

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US FSMA- What does it mean to spices exports to US? We asked the FDA five questions to shed light on how the FDA Food Safety Modernization Act may impact spice exports to the United States. The following responses were provided by Noah J. Bartolucci, a spokesperson for the agency.

W

hat are the key features of FSMA? How does it build on the previous compliance standards? From when has it become

mandatory? FSMA enables FDA to focus more on preventing food safety problems rather than relying primarily on reacting to problems after they occur. It emphasizes: • Importance of prevention • Principle that the food industry is responsible and accountable for preventing food safety problems • Need to address hazards from farm to table • Need to address food safety problems from domestically produced and imported foods • Importance of partnerships Since January 2013, the FDA has proposed seven foundational rules to implement FSMA: • Produce Safety • Preventive Controls for Human Food • Preventive Controls for Animal Food • Foreign Supplier Verification Program (FSVP) • Third Party Certification • Intentional Adulteration • Sanitary Transportation On Sept. 19, 2014, we proposed updates (called “supplemental rules”) to four of the FSMA foundational rules, Produce Safety, Preventive Controls for Human Food, Preventive Controls for Animal Food and Foreign Supplier Verification Programs.

They are designed to make the originally proposed rules more flexible, effective and practical in ways that advance our food safety goals. The proposed FSMA regulations, both the original and supplemental proposals, build on current compliance standards, and establish new standards. For example, •

The Produce Safety rule creates new standards for the quality and testing of agricultural water applied directly to growing produce, biological soil amendments of animal origin, health and hygiene, animals in the growing area, and equipment tools and buildings.

•

The Preventive Controls for Human Food rule includes provisions for maintaining and implementing a written food safety plan that includes hazard analysis, preventive controls for hazards reasonably likely to occur, and monitoring procedures, among other measures.

•

The Preventive Controls for Animal Food rule would add specific language for product testing, environmental monitoring and supplier controls. In addition, for the first time, it would establish Current Good Manufacturing Practices (CGMPs) and preventive controls for food for animals to prevent problems and improve the safety of these products, which include pet food, animal feed, and raw materials and ingredients.

•

Court-ordered deadlines require FDA to publish the final rules beginning in August 2015. After that, the

These proposed updates are based on input received during an unprecedented level of outreach to stakeholders.

compliance dates vary by rule and are, in part, dependent on the size of the business.

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lish standards for third-party audits of foreign food

What are the specific provisions that are applicable for the spices exporters (pure, blended and value-added forms of spices)? •

•

Depending on how the spices are produced, spice manufacturers would have to comply with either

been produced in a manner that provides the same

the Preventive Controls for Human Food rule or the

level of public health protection as that required of

Produce Safety rule in the case of raw agricultural commodities. •

Both of these rules were originally proposed last year

domestic food producers. •

and the comment period has closed. However, the FDA has proposed updating them and the comment period for the updated, or supplemental, rules is open until Dec. 15. •

A supplemental rule was also proposed for FSVP, which states that importers that operate food facilities in compliance with any potential supplier verification provisions that may be included in the preventive

•

controls rules are in compliance with any parallel FSVP requirements to avoid duplicative regulations. •

The Sanitary Transportation of Human and Animal Food rule would impact foreign entities that transport spice products to ensure food safety is taken into account during transport.

•

For more information on the rules and how to comment, visit www.fda.gov/fsma.

What are the responsibilities of the exporter based at origin such as India, Vietnam etc? Specifically, does the new regulation mean substantial investment at the exporter level?If so, are there any provisions for seeking financial support? •

The responsibilities and accountability to prevent food safety hazards will be the same globally. Some of the tools used by the FDA to ensure food safety will vary from domestic to foreign supplier based on the agency’s oversight abilities. However, all foreign exporters will have the same responsibility to comply with the final regulations.

•

The proposed Foreign Supplier Verification and Accredited Third Party Certification rules would strengthen the oversight of foods imported for U.S. consumers. The new rules would make importers more accountable for food safety, and would estab-

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producers. Under FSVP regulations, importers would be required to perform certain risk based activities to verify that food imported into the United States has

•

The Third Party Certification rule would establish a system for the recognition of foreign government agencies or private companies that would accredit third-party auditors of foreign food facilities. These auditors would conduct food safety audits and issue certifications that FDA may use in deciding whether to admit certain imported food into the U.S. that the agency has determined poses a food safety risk. Each rule includes a cost impact assessment. For example, for all foreign food manufacturers subject to the Preventive Controls for Human Food rule, the total annualized cost is an estimated $100 million if all the currently proposed provisions take effect. For all foreign farms subject to the Produce Safety rule, the total annualized cost is an estimated $143 million. At this time, the FDA does not provide financial support to facilities to comply with any of the proposed rules. However, the FDA and its partners are helping build capacity, including sharing technical and scientific information as well as best practice guidance to ease the burden of compliance with the proposed rules.

What is the local level support (at the exporting country level) available for implementation and ensuring compliance? • The FDA has two offices in India, which is the world’s largest producer and exporter of spices. The staffs in Mumbai and New Delhi include food specialists, indicating the FDA’s commitment to provide in-country support. • The Joint Institute for Food Safety and Applied Nutrition (JIFSAN) has partnered with the India Spices Board, the Confederation of India Industry, the Food and Agriculture Center of Excellence and FDA to create a Collaborative Training Center focused on Supply Chain Management for Spices and Botanical

Spices Handbook - 2015

Ingredients. The center’s goal is to establish a cadre of in-country experts who can offer training in all aspects of food safety management throughout the

•

supply chain. •

JIFSAN, administered by FDA and the University of Maryland, has been conducting training sessions for India’s government, industry, universities and trade

•

groups on effective methods for ensuring food safety for spices and botanicals (plant parts and extracts). Because the FSMA rules are not yet final, the training thus far has focused on established Good Agricultural Practices (GAP). Lastly, how does FSMA integrate with other compliance standards such as the European standards and the Canadian standards? •

FSMA is based on widely accepted international standards. The law specifically directs FDA to meet its trade agreements. The rules are shaped by our work with Codex, the World Health Organization, and other partnerships.

•

And, the FDA has longstanding partnerships with international organizations dedicated to food safety, including Codex, the Asia Pacific Economic Cooperation (APEC), the Global Food Safety Partnership, and the Food and Agriculture Organization of the United Nations— to name just a few. Congress also mandated that the FDA work more closely with foreign governments to verify that food safety standards are being met. A prime example is our joint initiative with Mexico to build a full operational partnership on produce safety. We are working directly with SENASICA and COFEPRIS – the agencies in Mexico that are responsible for produce safety – to expand the sharing of information, personnel and best practices, and to improve laboratory and other technical harmonization. Another model for building verification partnerships is our pursuit of what we call “systems recognition agreements” with countries whose overall food safety systems are comparable to ours. We have one with New Zealand and are working on agreements with Canada and Australia.

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Codex Lessons for Spices: Imparting Science Based Business Proposition Dr. P. S. Sreekantan Thampi Organizing Secretary, Codex Committee on Spices and Culinary Herbs, Spices Board India, Cochin, Kerala-India tute the CCSCH which turned out to be a cute gift of the Commission’s 50th Birthday celebrations. CCSCH came into reality with the terms of reference to elaborate worldwide standards for spices and culinary herbs in their dried and dehydrated state in whole, ground and cracked or crushed form; to consult, as necessary, with other international organizations in the standards development process to avoid duplication.

A

global convergence for spices and herbs under the ambit of Food and Agricultural Organization and the World Health Organization is the first of its kind that could happen. Befitting it is to have this happen in the spice scented Malabar Coast of the spice country of India in February 2014, where the world history of spices has its many references. Term it as a global parliament for spices and herbs, the terminology is not an exaggeration to describe the international importance of the newly constituted Codex Committee on Spices and Culinary Herbs (CCSCH) hosted by India with many firsts to its credit. It was in July 2013 that the 36th session of the Codex Alimentarius Commission accorded its accent to the Indian proposal to consti-

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The successful culmination of the proceedings of the first session of the newly constituted Codex Committee on Spices and Culinary Herbs hosted by India has many unique features. In just seven months after the formal approval, the Committee could settle down to start deliberating business bringing to its fold 107 delegates from 40 countries and seven observer organizations. The approval for the committee obtained at the 36th Session of the Codex Alimentarius Commission has instantly triggered the organizing activities to convene its first session in record time. The Secretariat of the CCSCH operating from the Spices Board could rope in the participation of many countries from far and wide, of course in close liaison with the Codex Secretariat in Rome and the National Codex Contact Point of India in FSSAI. CCSCH is the youngest of the lot of 16 commodity committees of the Codex Alimentarius Commission, though only six are active at present. However it is noticeable that the deliberations started off without any hitch or inhibition. Of course it is for the delegates to express their note of satisfaction or contentment as the session got over. At the first session itself, overwhelming participation with creative inputs from member countries was discernible as eight new work proposals for various spices got regis-

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tered. The Delegation of the United States of America, as Chair of the in-session Working Group, deliberated and introduced the report of the in-session Working Group on prioritization of proposals for new work. The Working Group had considered eight project documents proposing new work, on oregano (Argentina), paprika (Argentina), pepper (India, United States of America and Indonesia), rosemary (India), cumin (India), thyme (India), saffron (Iran) and nutmeg (Indonesia). The Committee agreed to establish, subject to the approval of the 37th session of the Codex Alimentarius Commission in July 2014, four Electronic Working Groups to prepare draft standards for two spices and two herbs for circulation for comments at Step 3 and consideration at its next Session. The eWG on “Black, white & green pepper” led by India and co-chaired by Cameroon and Indonesia is now on full steam. The eWGs on “Brown Cumin” led by European Union and co-chaired by India, the eWG on “Thyme” led by European Union and co-chaired by Switzerland and the eWG on “Oregano” led by Argentina and co-chaired by Greece have started work fast and are deep into its procedures. India will again be chairing the Electronic Working Group to evolve a discussion paper on grouping of spices and culinary herbs. The coming together of member countries including spices and herb producing countries and importing countries in arriving at a consensus based on scientific basis will wither off doubts and concerns that had brought in dark clouds hampering the smooth flow of trade and commerce. The presence of regulators and administers of quality laws could generate enough of academic information and scientific data on crops, standards and quality. The spirit and stature of the first session indicates the possible influx of very serious and relevant proposals for many of the spices and culinary herbs. References from General Subject Committees and interventions from international organizations relevant to the work of the Codex Committee on Spices and Culinary Herbs will result in uploading more genuine tasks in the coming sessions. With India taking a deep interest and care for the CCSCH, a culture of quality has started pervading the Indian spices sector. True to the cardinal principles of Codex Alimentarius Commission, the world’s single anchoring platform for all matters relating to quality food, CCSCH has started

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sending waves of positive signals to all the spices and herb producing countries the basics to evolve harmonization in standards to ensure fair practices in trade besides ensuring safety of consumers. The Spices Board India, the organization which is housing the Secretariat of the CCSCH, has become a vital part in the total exercise of harmonizing standards alongside the international stake holders and more so with the Indian constituents. The onward march in organizing future sessions of the CCSCH will bring closer association for transparent business in evolving standards and coming to science based conclusions to set them to realize the objectives of the Committee in the larger interest of the world. The CCSCH provided avenues for the Indian spices and herbs industry to make sorties to other Codex Committees of vital importance from point of view and other producing countries. The establishment of a Codex Cell in Spices Board to manoeuvre Codex commitments has brought in an element of Codex culture to preferentially study all documents and offer comments. New work proposals on various parameters for spices and culinary herbs got signed in by the Codex Cell. The Spices Board on behalf of India submitted a new work proposal on maximum limit of aflatoxin in spices for consideration at the eighth session of the Codex Committee on Contaminants in Food (CCCF). As a part of the Indian delegation, the officials of the Board got represented in various codex meetings such as 45th session of the Codex Committee on Food Hygiene (CCFH) held at Hanoi, Vietnam during 11th -15th November 2013. As per the decision taken during the 45th Session of CCPR, Spices Board in consultation with all stakeholders co-ordinate generation, consolidation and cataloging of national residues and toxicological data and is in the process of ensuring its submission to JMPR besides actively participating and keeping the shadow committee of CCPR ( Codex Committee on Pesticide Residues) briefed on Indian viewpoint related to various agenda items. The triumphant journey of the Spices Board towards various committees of Codex is unending and as on today, the Codex Cell has marked its presence in the floor of the house for food hygiene, on contaminants in food, on method of analysis and sampling, and on pesticide residues. Further into each of these committees, associated involvement has resulted in getting on board of nearly ten

Spices Handbook - 2015

Electronic Working Groups whose final output will have direct or indirect implications for India which is a major exporter of spices and herbs The following is the list of assignments the Codex Cell has taken up exclusive of CCSCH.

and Family Welfare, Agriculture, Food, trade, chambers of commerce and industry all got on board a single platform to work with coherence for the benefit of the industry in the larger interest and more specifically for the betterment of the country’s interests.

Codex Committee on Food Hygiene (CCFH) • Draft Code of Hygienic Practice for Low-Moisture Foods (LMF) • Annexes on Statistical and Mathematical matters related to principles and guidelines for the establishment and application of microbiological criteria related to foods

Along side the hospitality role, the first session of the CCSCH paved the way for serving a visual feast of the Indian spice chest bringing forth the colours and contours of Indian specialties.

Codex Committee on Contaminants in Food (CCCF) •

• •

Revision of the maximum levels for Lead in the General Standard for Contaminants and Toxins in Food and Feed Code of Practice on Mycotoxin Contamination in Spices (including specific annexes) Review Mycotoxins in spices for prioritization of the work in spices

Codex Committee on Method of Analysis and Sampling (CCMAS) • Discussion paper - equivalency to Type I methods Codex Committee on Pesticide Residues (CCPR) • Electronic working groups on Criteria for Methods of Analysis for the Determination of Pesticide Residues • Electronic working groups on Minor Crops • Electronic working groups on Priorities The new association with Codex Alimentarius Commission is bequeathing lots of science, scientific and intellectual thinking and logical presentation in the standard setting process for spices and culinary herbs. The Codex Cell activity in Spices Board India is embedding a new culture of serious science based thinking in the country for national and international business. Back at home in India, CCSCH activities has forged a united working alliance with a whole lot of organizations in the country; from research to extension, from processing to marketing, from promotion to standard setting, and from adherence to conformities. Functionaries in diverse field of activities like the Ministries of Commerce, Health

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Spices Handbook - 2015

Herb and Spice Steam Sterilization

R

evtech combines vibration transport, heating by contact with a hot surface and a small amount of steam to process all kinds of herbs and spices: pepper, coriander, paprika, parsley, basil, mint, chili, chives, oregano, ginger, thyme...

Very small amount of steam is used – the particles are first heated by the contact with the hot spiral and only around 5% of steam is injected at the end of the process to complete pasteurization. Benefits for your factory

The technology Great added values for your products

1. The product is fed in the spiral tube at a constant flow rate.

• •

2. The product is heated up by direct contact with the hot tube and progresses inside the tube under the effect of the vibration of the tube 3. A very small amount of steam (between 3 and 10%) is then injected to highly reduce the remaining micro-organisms, preserving the organoleptic prosperities of the product.

•

4. The product is stabilized and cooled down in the second spiral tower by cold, dry and filtered air. 5. The product exits at ambient temperature ready for packing.

Continuous and fully automated process avoiding recontamination Validated and guaranteed microbiology quality: Complete eradication of pathogens (Salmonella, zE Coli, Coliforms, yeasts and moulds…), High reduction of the total plate count, Every unit can be validated by independent authorities.

• •

Low energy consumption: ~ 80 kW.h for€/kg1ton. of product ie. less than 0,01 Cleaning is vastly simplified (about 1 to 2 hours) using CIP techniques and/or pyrolysis. There are no dead zones in the machine, which consists of one continuous smooth stainless steel pipe. No dust extraction equipment required: a direct exhaust to the atmosphere is sufficient. Robust technology and negligible maintenance costs. Continuous and fully automated process requiring little operating personnel (1 person can run the complete line).

Preservation of the organoleptic properties (color, texture, taste…) How can Revtech eradicate pathogens and preserve the qualities at the same time? (+) Heat and steam are required for pasteurization. To preserve the organoleptic properties, Revtech perfectly controls the process: Perfect homogeneity of treatment – mixing is very efficient as every particle progresses along the spiral with about 4000 jumps. This way every particle is treated, no particle is over treated.

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.............................................................................................. For further details, Please contact “ Jeevika Food Machine Private Limited, Chennai, India”, Email id: [email protected]

Spices Handbook - 2015

Vietnam Pepper Looking Bullish

F

Debajit Saha Head Publication, Foretell Business Solutions Pvt. Ltd

OB Vietnam 550 GL prices recovered after making a decisive low in February 2014, and breaking out above $7379/ton. Since then prices have been in bullish trend. Technically, price has reached almost its resistance zone. Technically study shows $9521/tonne would be strong resistance point and current price is $9050/tonne. We feel after touching $9521/tonne, pepper prices would consolidate in a range. At present, $7950/ tonnne looks extremely strong support level. On higher

side, if prices manage to cross $9521/tonne, then $11000/ tonne would be level to be observed. Note: In our special report released on the occasion 41st session and meeting of International Pepper Community dated 8th November 2013, we have predicted that Vietnam pepper prices would reach $ 9500 to $ 10000 per tonne during Q1 or Q2 of 2015. Monthly Average Spot Prices of spices in International Markets

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[email protected]

Spices Handbook - 2015

Spices Supply Chain: An Integrated Approach at Kunvarji

A

gricultural commodities are so versatile on various parameters and among them spices is most complex segment to trade with. Spices segment has so many variables that it requires an integrated approach in order to create and efficient “supply chain”. Every aspect of a spice has its own set of variable characteristics like variety, quality, season, production and producing area, shelf life, price in correlation to all other variables and so on. An exporter always remains in dilemma of how to deal with such high number of variables to establish an efficient supply chain. To neutralize the volatility of these variables we at Kunvarji make sure to reach at every individual variable and address that in required manner. Control at source As individual spice has own sub sets of characteristics hence we define the profile of spice accordingly and then fabricate the supply chain for the same. We believe in control at source and hence work starts from grass root level i.e. farmer, Kunvarji has its presence at farmer level, we have our association and presence across major agricultural market yards/farmer auction platforms of India. For red dry chilli we are present at Guntur, Khammam, Warangal (Andhra Pradesh and Telangana) as well as small haats of Madhya Pradesh. For Cumin we have establishment at Unjha, Gondal, Rajkot (Gujarat), for coriander at Kota/Ramganj (Rajasthan) and Gondal/Rajkot (Gujarat). In similar fashion we have our presence across producing and marketing places across India. This ensures neutralizations of variables at bud level; our seasoned procurement officers procure only desired quality and quantity. Goods procured have to go under quality certification before moving for further process, only qualified goods make their way to warehouses or processing facility as per requirement. This certification is being done on defined quality parameters according to the spice, for example in chilli; aflatoxin, color grade, heat units, moisture, damage/discolored pods etc. Five star facility for five star commodity Spices are very sensitive and susceptible goods towards environmental factors and hence require extra care while stored. Before goods reach to warehouse they are being tested on their keep quality like moisture, foreign matter, infestation etc. only qualified goods make their way to storage. While stored goods are managed with clear defined standard operating procedure for every activity, like required aeration,

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fortnightly quality management drill, strict supervision and control of infestation, periodic prolific as well as curative treatments as required. Processing under supervision “No Husbandry without Husband” only qualified goods reach to the stage of processing and every lot is being processed with latest technology by trained man power under expert’s supervision. We leave no room for contamination or lapses/ignorance to quality management while processing and packing. Processed goods again under go for assaying to ensure that quality prepared is meeting requirement of customer, in-fact to ensure it is better than desired. Integrated approach Spices are very tender commodity and increased number of handling transportation results in higher damage to quality as well quantity. Hence at Kunvarji we work with integrated approach where we ensure minimum number of handling and transportation through our integrated infrastructure. Our warehousing and processing facilities are being created in adjacent to each other at single location, doing that we work on increased efficiency and minimum wastage as well as no contamination. Presence across value chain Complete ecosystem of commodity

Services Kunvarji Offers • Procurement Services • Primary level Value Addition • Customized Quality and Packing • Private Labeling • Risk Mitigation and Management Services • Indenting Service • Warehouse/Logistics/Collateral Management

Spices Handbook - 2015

Spices Processing Machinery Contacts Name of firm: Buhler Address: 13-D, 12 D, 13 C and 13-B KIADB Industrial Area Attibele, Bangalore-562107, Karnataka, India Phone No: (+91) 80677 70000 Website: http://www.buhlergroup.com Machinery Manufactured: Cleaner, Grader, Optical Sorter and Grinder ............................................................................................ Name of firm: Fowler Westrup Address: Plot No. 60 - 63, KIADB Industrial Area, Malur – 563130, Kolar, India Phone No: (+91) 8152 282500 Email Id: [email protected] Website: http://www.fowlerwestrup.com/ Machinery Manufactured: Spices Fine Cleaner, Hi-Cap Destoner and Hi-Cap Gravity Seperator. ............................................................................................ Name of firm: Imtech Ventilex Address: Europaweg 8 NL-8181 BH Heerde P.O. Box 158 NL-8180 AD Heerde Phone No: (+31) 88 988 1500 Website: http://www.ventilex.com Machinery Manufactured: Steam Sterilizer ............................................................................................ Name of firm: Jeevika Food Machine Private Limited Address: 6/10, 1st Floor, Senthil Andavar Street, Dhanalaxmi Colony, Vadapalani, Chennai-600026, Tamilnadu, India. Phone No: (+91) 9840341690 Email Id: [email protected] Website: http://www.jfm.co.in/index.html Machinery Manufactured: Steam sterilizer ........................................................................................... Name of firm: Able Manufacturers Contact Person: Mr. Syed NisarAhamed Address: No. 12-2-799/2, G - 2, Jandar Nagar, Mehdipatnam Hyderabad - 500028, Andhra Pradesh, India Phone No: (+91) 8447504026 Email Id: [email protected], [email protected]

Website: http://www.ablemanufacturers.com Year of establishment: 2000 Machinery Manufactured: Automatic Chili & Spices powdering plant, Macropulverisers, Ribbon Blenders/Mixes, Chilli De-seeding plant , Flakers, Rotary sievers ............................................................................................ Name of firm: Aayush Engineering Works Contact Person: Mr. Joby Jose / Mr. Jegge Joseph Address: No. 5/521, Amaravathy Kumily - 685509, Kerala, India Phone No: (+91)-9447133995, (+91)-9947888659 Email Id: Website: http://www.indiamart.com/ aayushengineeringworks/ Year of establishment: 2000 Machinery Manufactured: Cardamom dryer machine, Pepper drying machine, Spice dehydration machine ........................................................................................... Name of firm: Arihant Engineering Corporation Contact Person: Mr.AnkithVerma Address: 124, G.N.T. Market, (Opp. Devkrishnabag), Dhar Road, Indore - 452002, Madhya Pradesh, India Phone No: (+91) - 731 - 2380535, 2380537. Email Id: [email protected] Website: http://www.arihantengineering.com Year of establishment: 1989 Machinery Manufactured: Automatic single motor drive chilli or turmeric plant, Automatic single motor drive coriander or Turmeric plant ........................................................................................... Name of firm: ANG Enterprise Contact Person: Mr. Gurjit Singh / Mr. Sachin Patel Address: No. 747- 9, GIDC, Makarpura Vadodara - 390010, Gujarat, India Phone No: (+91)-9374990932, (+91)-9879357395, (+91)-9974931685 Email Id: [email protected] Website: http://www.angenterprise.in, http:// www.angenterprise.com Year of establishment: 2013

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Spices Handbook - 2015

Machinery Manufactured: Manufacturer, supplier and exporter of supreme quality agriculture equipment ............................................................................................ Name of firm: Best Engineering Technologies Contact Person: Mr. M. Sesha Sai Address: Plot No. 69 - A, No. 5-9-285/13, Rajiv Gandhi Nagar, Industrial Estate, Kukatpally - Hyderabad, Telangana- 500 037, India Phone No: (+91) 9391057812 Email Id: [email protected] Website: http://www.bestengineeringtechnologies.com Year of establishment: 2005 Machinery Manufactured: Turmeric polishing machine, Powder machine, Tamarind pulper, Garlic bulb breaker, Garlic peeler ............................................................................................. Name of firm: Bharat Heavy Machines Contact Person: Mr. Prashanth Sharma Address: Plot No. G - 20, Bajrang Bali Industrial Area, Panki Site 4, Kanpur- 208020, Uttar Pradesh, India Phone No: (+91)-512-2692577 / (+91) 9935424256 Email Id: [email protected] Website: http://www.pulveriser-machine.com/http://www. bhmpulverizer.com/ Year of establishment: 1970 Machinery Manufactured: Automatic turmeric grinding plant, Automatic chilli grinding plant ............................................................................................. Name of firm: Bharath Industrial Works Contact Person: Mr. S. Venkatramanan Address: P. Box-12, No. 56, Srirengapalayam, Near Railway Gate, District VirudhunagarRajapalaiyam - 626108, Tamil Nadu, India Phone No: (91) 9953353125 Email Id: [email protected] Website: http://www.bharathindustrialworks.co.in Year of establishment: 1956 Machinery Manufactured: Grinding Machinery (Grinding equipments, Herb grinder, Dry grinders, Grinding mill, Pepper grinders, Scrap grinders, Disc grinders, Waste grinder, Spice grinders, Wooden grinder) ............................................................................................ Name of firm: BR Industry Contact Person: Mr. Rehmat Ali Khan Address: B.R Industries shed No E-19s E I Industrial Estate Katedan Hyderabad -500077, Telangana, India Phone No: (+91)-40-66665408, 66665409 / 55660004 (+91) 9849007489

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Email Id: [email protected] Website: http://www.tradekeyindia.com/b-r-industries/spicegrinding-plant.htm Year of establishment: 1993 Machinery Manufactured: Chilli grinding plants,Spice grinding plant ............................................................................................ Name of firm: Cafex Industries Contact Person: Mr. KiranNabhan Address: Post Box - 142, Prabhu Street, Opposite St. Joseph Convent, Chickmagalur, Karnataka - 577101, India Phone No: (+91) 8262-234853 Email Id: [email protected], [email protected] Website: http://www.cafex.co.in Year of establishment: 1926 Machinery Manufactured: Pepper decorning, Pre-grader .......................................................................................... Name of firm: Finex Sieves Private Limited Contact Person: Mr. Padmak Shah Address: M/S. FINEX SIEVES PVT. LTD., A-1/606, G.I.D.C., Industrial Estate, Makarpura, Baroda - 390 010. (India) Phone No: (+91)93762 32820, (+91) 98241 27457 ( +91)-265-2642214 Email Id: [email protected], [email protected] Website: http://www.indiamart.com/finex/enquiry.html Year of establishment: 1980 Machinery Manufactured: Powder processing machines: Ultrafine grinding pulverizers, Tumbling graders, Spice grinding plants, Hammer mills ............................................................................................ Name of firm: Goldin India Equipments Pvt. Ltd Contact Person: Mr. M. D. Patel / S.M. Patel Address: F - 29, B. I. D. C. Estate, Gorwa Vadodara - 390016, Gujarat, India Phone No: (+91)-9825061427, (+91)-942607953 Email Id: [email protected] / [email protected] Website: http://www.goldinequip.com Year of establishment: 1971 Machinery Manufactured: Coriander cleaning machine and Cumin seed cleaning machine Name of firm: Gurkirpa Industries Address: D-139, Phase-7, Industrial Estate, Mohali Chandigarh 160 055, India Phone No: (+91) 9814013289, 9417213289 and 9216936400

Spices Handbook - 2015

Email Id: [email protected], [email protected] Website: http://www.gurkirpa.co.in/index.htm Year of establishment: 1990 Machinery Manufactured: Spices grinding machines andmixers .......................................................................................... Name of firm: Guru Nanak Engineering Works Pvt. Ltd Address: C-33, Sector-88, Noida Phase-II, Pin-201301 Phone No: (+91) 9810378448, 9811809357 Email Id: [email protected] Website: http://gurunanakpl.com Year of establishment: 1983 Machinery Manufactured: SpicePulveriso -GNEW 200 ........................................................................................... Name of firm: HBR Engineerings Contact Person: Mr. MohhamadHabeeb Address: Plot No. L 207, 208 & 204. Katedan Industrial Area, Hyderabad 500077, Telangana, India Phone No: (+91) 9866263163/ 040-65553933 Email Id: [email protected] / [email protected] Website: http://www.hbrengg.com/ Year of establishment: 1997 Machinery Manufactured: Automatic chilli powdering plant and Spices grinding plant ........................................................................................... Name of firm: Jas Enterprise Contact Person: Mr. SumatilalSheth Address: No. 60, Shreenath Estate, Panna Estate Road, Rakhiyal Ahmedabad - 380023, Gujarat, India Phone No: (+91)79-22743454, Email Id: [email protected] Website: http://www.indiamart.com/ jasenterprise/about-us.html Year of establishment: 1990 Machinery Manufactured: Spices pulverizer ........................................................................................... Name of firm: Kaps Engineers Contact Person: Mr. Amish Mehta Address: 831, G.I.D.C., ROAD NO. 62, MAKARPURA, Vadodara 390010, Gujarat, India Phone No: (+91) 9374065700 Email Id: [email protected] Website: http://www.kapsengineers.in/ Year of establishment: 1965 Machinery Manufactured: Mix masala grinding system hammer

mill, turmeric grinding system, two stage spices milling system, sugar milling system and 3 Stage spices grinding system ........................................................................................... Name of firm: Krishna Machine Tools Contact Person: Mr. Ashish Patel Address: P-4, Behind Parin Fur., Shed No. 4, Rameshvar Industrial Area, Rajkot- 107658, Gujarat, India Phone No: (+91)-1871-243142/( +91)-9814059093 Email Id: [email protected] Website: http://www.krishnamachinetools.org Year of establishment: 1997 Machinery Manufactured: Multi-purpose spice grinding machines .......................................................................................... Name of firm: LaxmiEn-Fab Pvt. Ltd Contact Person: Hitesh Patel Address: 25, Nilisin Plot, Phase 1, GIDC Vatva, Ahmedabad-382 445 (Gujarat), India. Phone No: (+91) 79-25890134, (+91) 9725012740/(+91) 9725012740 Email Id: [email protected] Website: http://www.laxmienfab.com/ Year of establishment: 1990 Machinery Manufactured: Masala chillipulverizers ........................................................................................... Name of firm: Lithotech Engineers Contact Person: Mr. Afzal Kotadiya (CEO) Address: No. 105, Merchant Industrial Estate, No. 7, Waliv Road, Vasai Road, East Thane - 401208, Maharashtra, India Phone No: (+91) 8447526964 Email Id: Website: http://www.lithotechindia.com Year of establishment: 1994 Machinery Manufactured: Spice grinding mill ........................................................................................... Name of firm: Mascon Engineering Works Contact Person: Mr. Alok Mukherjee Address: Near Ghola Bus-stand, Sodepur Kolkata - 700111, West Bengal, India Phone No: (+91)-9874169818, (+91)-9239331393, (+91)-(33)25950046 Email Id: [email protected] Website: http://www.masconengg.com

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Spices Handbook - 2015

Year of establishment: 2007 Machinery Manufactured: Spices grinder ...........................................................................................

tomatic chilli and Spices powdering plant and Spice grinding machine ..........................................................................................

Name of firm: M.H. Spice and Food Machinery Contact Person: Mr. WaseemAkram Address: B- 485, Street No. 6, Nehru Vihar, Dayalpur Delhi 110094, India Phone No: (+91)-9811933786, (+91)-9899624046, (+91)-9555212120 Email Id: [email protected] Website: http://www.indiamart.com/mhspicefoodsmachinery/ Year of establishment: 2013 Machinery Manufactured: Milling machines, Grinding machines, Crushing machines etc ...........................................................................................

Name of firm: Orange Sorting Machines (India) Private Limited Contact Person: Mr. S. Srinivasan Address: S.F.No: 90/3, Chinnavedampatti Village, Aadhavan Industrial Estate, Athipalayam Road, Coimbatore - 641 049, Tamilnadu, India. Phone No: (+91) 422 - 4528888/ (+91) 94432 59127/9500978930 Email Id: [email protected] Website: http://www.orangesorter.com Year of establishment: 2003 Machinery Manufactured: Tamarind seed color sorting machine, Fried gram color sorting machine,multi grain sorting machine with contour mapping and Quad level sorting technology ...........................................................................................

Name of firm: Multipurpose Engineering Works Contact Person: Mr. Naresh Agrawal Address: No. 244, Hukumchand Colony, Gali No. 3, Panchkuian Road, 420, PapadWala Indore - 452002, Madhya Pradesh, India Phone No: (+91) 9826096420, (+91) 9826021420 Email Id: [email protected], [email protected] Website: http://www.continuousfryermachine.com/ Year of establishment: 1985 Machinery Manufactured: Masala mixing machine ........................................................................................... Name of firm: New Prakash Engineering Works Contact Person: Prakash Singh Address: No. 122- A, Udyog Nagar, Industrial Estate Kanpur - 208 022 Uttar Pradesh, India Phone No: (+91)-8045336794 Website: http://www.indiamart.com/newprakashengineering/ Year of establishment: 1994 Machinery Manufactured: Masala mill andGrinding mill ........................................................................................... Name of firm: Odtin Food Solution Contact Person: Mr. ShekharOdak Address: 27-1 Mehek market Talawalichanda AV road Indore452010,Madhya Pradesh, INDIA Phone No: (+91) 7879560415, 9993020331 Email Id: [email protected], [email protected], Website: http://www.odtin.com/ Year of establishment: 2011 Machinery Manufactured: Spices processing machinery, Au-

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Name of firm: Padmatech Engineering Systems Contact Person: Mr. KishorNavale Address: Plot No. 219, Sector No. 10, P. C. N. T. D. A., Bhosari Pune - 411026, Maharashtra, India Phone No: (+91) 9881009639, (+91) 9822552882, 7798888267 Email Id: [email protected] Website: http://www.padmatech.net Year of establishment: 2002 Machinery Manufactured: Spice finer ........................................................................................... Name of firm: Premium Engineers Pvt Ltd Contact Person: Mr. Kanu G. Narumalani Address: Plot No 2009, Phase IV, GIDC ,Vatva,Ahmadabad 382445 Phone No: (+91) 79 25830836, (+91)-79-25894693, 25832541 Email Id: [email protected] Website: http://premiumplantandsystem.com Year of establishment: 1996 Machinery Manufactured: Process equipments, Bulk Material handling equipment and Pulverizer .......................................................................................... Name of firm: Radiant Equipment Company Address: Vill. - Manglai, P.O. - Khudda Kalan, Distt.: Ambala 133003, Haryana, India Phone No:(+ 91)-171-2891546(O) 2651547(R) Email Id: [email protected],

Spices Handbook - 2015

[email protected] Website: http://www.radiant-agro.com/ Year of establishment: 2003 Machinery Manufactured: Spices Separators and Cleaners ........................................................................................... Name of firm: Rising Industries Contact Person: Mr. AsimKuila Address: TeghoriaLoknathMandir, Tanushree Apartment, Kolkata - 700157, West Bengal, India Phone No: (+91) 9733037425, 9804212381 Email Id: [email protected] Website: http://www.risingmachinery.com/ Year of establishment: 1982 Machinery Manufactured: Spice pulverizer, Spice grinding machine, Spice processing machine, Spice grinding plant ........................................................................................... Name of firm: R. M. Engineering Works Contact Person: Mr. Nafis Shaikh Address: 3L, D’souza Compound, MohammadiJama Masjid Lane, Kherani Road, Sakinaka Mumbai - 400072, Maharashtra, India Phone No: (+91)-9869070849, (+91)-9076323530 Website: http://www.rmengineeringworks.com/ Year of establishment: 2006 Machinery Manufactured: Farsanmixing & masala coating machine ........................................................................................... Name of firm: Rock Engineering Works Contact Person: Mr. Rizwan Aziz Address: DR NO: 12-2-45, FLAT NO: 104, MURAD NAGAR, MEHDIPATNAM, Hyderabad - 500028, Telangana, India Phone No: (+91)-07043330248 Website: http://www.tradeindia.com/Seller-5149031-ROCKENGINEERING-WORKS Year of establishment: 1981 Machinery Manufactured: Spices pulverizing machine

Website: http://ruasystemmachinery.blog.com/ Year of establishment: 2012 Machinery Manufactured: Spice plant manufacturer. ........................................................................................... Name of firm: Sara Udyog Contact Person: Mr. Fakharuddin Ali Address: C-167, Sector-10, Noida-201301, Uttar Pradesh, India Phone No: (+91) 9871321622 Email Id: [email protected] Website: http://www.saraudyog.in Year of establishment: 1989 Machinery Manufactured: Masala pulverizer ........................................................................................... Name of firm: Septu (India) Private Limited Contact Person: Mr. B. Kumar Address: Septu House 12/7, Urban Estate, Post Box No.4, Gurgaon-122001.Haryana (India) Phone No: (+91)-124-2321497 Email Id: [email protected] Website: http://www.septu.net Year of establishment: 1991 Machinery Manufactured: Spice grinding machine and Mixer. ........................................................................................... Name of firm: Shree Industries Contact Person: Mr. Ram babu Address: PLOT NO. 2 / PART, C. I. E GANDHI NAGAR, POST: IDPL colony Hyderabad Andhra Pradesh Phone No: (+91) 99639-53000 Email Id: [email protected] Website: www.essaarmachineotech.com Year of establishment: 2007 Machinery Manufactured: Pulveriser for dry red chillies grinding, Coriander grinding and Turmeric grinding ..........................................................................................

.......................................................................................... Name of firm: RUA System Machinery Contact Person: Devesh Patel Address: 291/2, Pancharatna Estate, Beside Sayona Estate, Ramol Over Bridge, Phase-4, GIDC, Vatva Ahmedabad - 382445, Gujarat, India Phone No: (+91) 9426362881 Email Id: [email protected], [email protected]

Name of firm: Shankar Engineering Corporation Contact Person: Mr. B. S. Garg Address: Head Office: 109, G.T. Road, Opp. Gurudwara, Burdwan - 713101, West Bengal, India Phone No: (+91) 9643334915, +(+91)-8001771047, (+91)-8017117627 Email Id: [email protected] Website: http://www.indiamart.com/ shankarengineeringcorporation/

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Spices Handbook - 2015

Year of establishment: 1983 Machinery Manufactured: Spice mill ...........................................................................................

Year of establishment: 1994 Machinery Manufactured: Automatic powder andpackaging machines ...........................................................................................

Name of firm: Shree Shantinath Engineers Contact Person: Mr. Rakesh Doshi Address: Plot No 34, G.I.D.C, V.U Nagar, Anand – 388121. Guja-

Name of firm: Suan Scientific Instruments & Equipments

rat. India

Address: P - 814, Ground Floor, Block - A, Lake Town Kolkata -

Phone No: +91 98251 37049 Email Id: [email protected], [email protected] Website: http://www.shantinathengineers.com Year of establishment: 1994 Machinery Manufactured: Masala mill. ........................................................................................... Name of firm: Sri Dhanalakshmi Lathe Works, Erode Contact Person: Mr. R. Nandkumar Address: Kodumudi Road Sivagiri, Erode- 638109, Tamil Nadu,

Contact Person: Mr. Subrata Ray 700089, West Bengal, India Phone No:(+ 91)-9903872341, (+91)-8017463132, (+91)9433263575 Email Id: [email protected],saikatray159@gmail. com Website: http://www.suanscientific.com/ Year of establishment: 1992 Machinery Manufactured: Spice manufacturing plant and Ginger paste making machine ...........................................................................................

India Phone No: (+91) 94436 74428, 94435 63436

Name of firm: The Pandian Engineering Industries

Email Id: [email protected]

Contact Person: Mr. PremSagarPandiaraj

Website: http://www.sridhanalakshmilathe.com

Address: P.O. BOX. NO. 3, CORSLEY ESTATE, Kotagiri - 643217,

Year of establishment: 1980

Tamil Nadu, India

Machinery Manufactured: Turmeric polisher.

Phone No: (+91)-4266-271367/(+91)9442631577

...........................................................................................

Email Id:

Name of firm: Srinidhi Industries Contact Person: Mr. Shashikiran Address: No. 65/32, Near Bostik India Private Limited, Kachanayanahalli, Bommasandra Industrial Area Bengaluru - 560099, Karnataka, India Phone No: (+91)-9886884954, (+91)-9880015544 Email Id: [email protected] Website: http://www.srinidhiindustries.com/ Year of establishment: 2011 Machinery Manufactured: Spice grinding machines and Spice processing machine. ........................................................................................... Name of firm: SS Automation & Packaging Machines Contact Person: Mr. Senthil Kumar N. Address: S F No.110/2, Bharathi Nagar 1st Cross, Ganapathy Post Coimbatore - 641006, Tamil Nadu, India

Website: http://www.esuppliersindia.com/the-pandian-engineering-industries Year of establishment: 1960 Machinery Manufactured: Pepper plant machine equipments. .......................................................................................... Name of firm: The Scientific Apparatus Company Contact Person: Mr. AshokeDasgupta Address: No. 40- A, Chaulpathy Road, P.O. Beleghata Kolkata - 700010, West Bengal, India Phone No: (91)-9830407351/ (91)-9874746446/ (91)-9830407171 Email Id: [email protected]/ [email protected] Website: http://www.pharmachemfood.com Year of establishment: 1984

Phone No: +(+91)-9842838378, (+91)-(422)-2510221

Machinery Manufactured: Ginger processing machine (Ginger

Email Id: [email protected]

peeler, Rotary washing machine, Ginger slicer, Grinding machine,

Website: http://www.automaticpackingmachines.in/

Ginger paste & Oil processing machinery)

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Spices Handbook - 2015

Name of firm: Techno Enterprise Contact Person: Mr. Sudhir Patel Address: Plot No. 3/4, Khodiyar Estate, Inside Shakriba Estate, Phase-IV, G.I.D.CVatva. Ahmedabad-382445 Phone No: 91 79 40323133, 91 9725012746/+91 9898363133 Email Id: [email protected] [email protected] Website: http://www.technoenterprise.org Year of establishment: 2004 Machinery Manufactured: Spices processing plant, Chilli dryer machine, Chilli grinding machine ...........................................................................................

Website: www.nichrome.com Machinery Manufactured: Integrated Packaging Solution .......................................................................................... Name of firm: APM Accurate Packing Machinery Contact Person: Mr. Pankaj Singh Address: 454/D, Main 33 Feet Road,Sanjay Colony, Sector-23, Faridabad-121005, Haryana, India Phone No: (+91) 9289450656 Email Id: [email protected] Website: http://www.indiamart.com/ accuratepackingmachinery/

Name of firm: Unisoft Pheripherials Address: No. 3, ShreyasAnand Complex, 1st Floor, Ashram Road, Near Kuvadava Road, RanchhodWadi Main Road Rajkot 360003, Gujarat, India Phone No: (+91) 999 888 9171; (+91) 982 538 9070 Email Id: [email protected] Website: http://www.taperlockpulley.com Year of establishment: 2006 Machinery Manufactured: Masala mixer andPulverizer for Spices ...........................................................................................

Year of establishment: 2011

Name of firm: Yagnam Pulverizer Private Ltd. Contact Person: Mr. SuyashKalaskar Address: Plot No. R - 869, Rabale M. I. D. C., Thane Belapur Road Navi Mumbai - 400701, Maharashtra, India Phone No: (91)-9321613139, + (91)-9320179776, +(91)-8108128779 Email Id: [email protected], [email protected] Website: http://www.yagnammill.com/ Year of establishment: 1989 Machinery Manufactured: Spices grinding machineries, Chilli grinding plant and Spices grinding plant

Email Id: [email protected], info@crownindus-

Machinery Manufactured: Spices packaging machine and Masala packaging machine ........................................................................................... Name of firm: Crown Industries Contact Person: Mr. NarsaiahGudi Address: Plot No. Plot No.60, Rajiv Gandhi Nagar IDA,Prashanth Nagar, KUKATPALLY Opp. Andhra Jyoti Bldg., Hyderabad – 37, Telangana, India Phone No: (+91)9963121244, (+91) 98490 74540 tries.co.in Website: http://www.crownindustries.co.in Year of establishment: 2007 Machinery Manufactured: Ginger paste packing machine .......................................................................................... Name of firm: For Bro Engineers Contact Person: Mr. PareshLangalia Address: No. 10 Ashok industrial Estate, Plot no 6, Udyog Nagar, Mumbai 400062 Phone No: (91)-9324509325/ (91)-9820209325 Email Id: [email protected]

Spices Packaging

Website: http://www.forbropack.com/ Year of establishment: 1978 Machinery Manufactured: Spice filler, powder filling machine and Sachet packer

Name of firm: Nichrome India Ltd.

...........................................................................................

Address: Safire Park Galleria, 4, Pune-Mumbai Road, Shivajinagar, Pune – 411 005, India

Name of firm: Genius Engineering

Phone No: +91 - 20 - 6601 1001

Contact Person: Mr. Usman Saif

Email Id: [email protected]

Address: Plot no.27/47 LaxmiRatan Industrial Complex, N.I.T

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Spices Handbook - 2015

Faridabad-121004, Haryana, India

Name of firm: Star Packaging Systems

Phone No: (+91) 9213000554

Contact Person: Mr. Harinder Kumar

Email Id: [email protected]

Address: Plot No. 120, Indra Industrial Complex, Faridabad -

Website: http://www.geniuspackaging.com

121002, Haryana, India

Year of establishment: 2008

Phone No: (+91) 9560650666/ (+91) 9871067995

Machinery Manufactured: Cup filler pouch packing machine,

Email Id: [email protected]/ sales@starpack-

Automatic filling and Sealing machines for food industry

agingsystems.in

...........................................................................................

Website: http://www.starpackagingsystems.in/

Name of firm: Grace Processing Contact Person: Mr. Mohammad Aamir Address: Nambardar Estate, A-92C, Basement, Taimoor Nagar, New Friends Colony, New Delhi 110065, India Phone No: 9953364748 Email Id: [email protected] Website: http://www.gracepackagingmachine.com/ Year of establishment: 1995 Machinery Manufactured: Spice powder packing machine ........................................................................................... Name of firm: Koyka Electronics Private Limited

Company

Contact Person: Mr. Harsh Bhardwaj Address: F 121, Tirkha Colony, Tigaon Road, Ballabhgarh,Faridabad- 121006, Haryana, India Phone No: (+91)-9810501205/ 8588811912 Email Id: [email protected] / [email protected] Website: http://www.koykagroup.co.in/ Year of establishment: 1997 Machinery Manufactured: Spices filling machine, Powder packaging machine, Spice pouch packing machine and Automatic spice packaging machine .......................................................................................... Name of firm: Shubham Flexible Packaging

Machines Pvt. Ltd

Address: B-8A, Sector 59, Part 2 Ballabhgarh, Faridabad121004, Haryana, India Phone No: (+91) 8130192026, 8130192012 Email Id: [email protected] Website: http://www.shubhampack.com Year of establishment: 1998 Machinery Manufactured: Spices packing machine, Powder packing machine SPM-1000P-AU, Sauce packing machine and Multi Track Packaging Machine SPM-1200 L

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Year of establishment: 2006 Machinery Manufactured: Spices packing machine, Industrial spice packaging machine and Powder packaging machine with auger filler.