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Agri-Food Trade Service prof. G. pherwani
Characteristics of the Market for Food Ingredients in Malaysia 2006
April 2006
Prepared for:Canadian High Commission, Malaysia and Department of International Trade Canada
Prepared by:Stanton, Emms & Sia391A Orchard Road, #12-01Ngee Ann City Tower A,Singapore 238873Tel: (+65) 6334 7030Fax: (+65) 6223 2010E-mail: [email protected]: stantonemmsandsia.foodandbeverage.biz
Introduction
This report has been prepared as a "first view" introduction to Canadian exporters of food ingredients. It should not be construed as a detailed study of the Malaysian food processing industry or its demand for food ingredients.
The products that are covered by this report include soybeans, dry peas, beans and pulses, oats, worked grains (excluding malt, which has been covered by a specific study), bakery premixes and dough’s, canola oil, ginseng roots, berries (frozen), whey, skim milk powder, yeasts and baking powders and mustard seeds.
The products covered by this report are directly linked to agrifood commodities that are produced by Canadian farmers, e.g. soybeans, ginseng, dry peas and beans and those with secondary links to such products, e.g. whey, skim milk powder, canola oil and various bakery ingredients. Yeasts and baking powders are included because of the focus on products targeted at bakeries. Some of the products covered by this study have animal feed applications in Malaysia.
Malaysia publishes the values of all of its trade data in Malaysian Ringgit (RM). For the purposes of preparing this report, the RM data has been translated into Canadian Dollars (C$) at the average rates of RM 3.048: C$1.00 for 2004 data and RM 2.583: C$ 1.00 for 2000 data.
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Malaysia's policies affecting imports of food ingredients
Malaysia's broad policies towards imports of food ingredients are generally "pro-import" because easy access to lower cost ingredients boosts the Malaysian food and drink processing industries ability to remain competitive at home and in the export markets.
For this reason, import duties are maintained at a low level for all food ingredients that do not have any negative impact on any agricultural sectors that are deemed as strategically important to the Malaysia rural economy, e.g. the fresh fruit industry. Today, most food ingredients are 0% rated for import duty.
Malaysia's processed food industry in brief overview
Malaysia's food processing industry comprises just over 3,200 businesses of various sizes. According to the Department of Statistics Malaysia, over 80% of all businesses are small-scale operations that supply localized markets.
About 500 medium to large food processors exist that service national markets and some export markets. Of these, about 50 businesses report sales in excess of C$ 100 million per annum.
Ex-factory sales of processed foods amounted to about C$ 3.9 billion in 2004. The main higher processed food sectors in the industry are involved in the production of dairy products, confectionery and biscuits (see Chart below).
Malaysia's Processed Foods Ex-Factory Sales in 2004 - C$ 3.9 million
Source: Department of Statistics, Malaysia
A large number of the medium to large sized businesses operate in Malaysia's palm oil industry. Major businesses are also active in sugar processing, wheat flour milling and the production of beer and carbonated soft drinks. Apart from the businesses, the main manufacturers of higher processed foods with annual sales in excess of C$ 100 million are as follows:
Nestlé Malaysia, which produces a range of Nestlé branded products, including confectionery, beverage powders and sauces.
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Yeo Hiap Seng (Malaysia) Berhad, which mainly produces beverages and canned foods. F&N Dairies (Malaysia) Sdn Bhd, which produces dairy products. Dutch Lady Milk Industries Berhad, which produces dairy products. New Zealand Milk (Malaysia) Sdn Bhd, which produces dairy products. Dumex (Malaysia) Sdn Bhd, which produces dairy products. Mamee-Double Decker (M) Bhd, which produces snacks, confectionery and health foods. KFC Manufacturing Sdn Bhd, which processes meats, operates a bakery and supplies the KFC
chain of restaurants. Gardenia Bakeries, which is Malaysia's leading daily baked bread manufacturer. Malaysia Milk Sdn Bhd, which produces dairy products. Silverbird/Standard Confectionery, which produces a range of baked products, including bread
and cakes. Hup Seng Industries Bhd, which produces biscuits, cookies and crackers. A Clouet & Co (KL) Sdn Bhd, which produces canned foods, mainly fish/seafood and vegetables. Danone Manufacturing Malaysia, which produces biscuits. Cadbury Confectionery Malaysia, which produces chocolate confectionery.
The industry is quite fragmented at the level of medium sized businesses. Other sizeable businesses include Ace Canning Corporation (Beverages), Campbell Cheong Chan (Soups and sauces), Havi Food Malaysia (Bakery), MacFood Services (Processed meats), Hwa Tai (Biscuits), Kart Food Industries (Frozen foods), King's Creameries (Ice Cream), London Biscuits (Cakes), Maestro Swiss Corporation (Chocolate), Munchy Food Industries (Biscuits), Oriental Foods (Confectionery and snacks), Perfect Food Manufacturing (Biscuits), Quaker Malaysia (Cereal products), Rex Canning (Canned foods), Susu Lembu Asli (Dairy milk, fruit and soy drinks) URC Snack Foods (Snacks) and Yakult (Cultured milk drinks).
Overview of the import market for the ingredients covered by this report
The value of the ingredients covered by this report was C$ 747.8 million in 2004, up from C$ 582.9 million in 2000. The following Tables provide an overview of import trade in the products covered by this report based on latest available final trade data that is officially published in Malaysia's External Trade Statistics.
Product 2000 Imports 2004 Imports Import Market Shares of Leading Supply Countries
Soybeans (Over 80% are for crushing purposes)
582,897 tonnes valued at C$ 194.5 million
571,443 tonnes valued at C$ 296.3 million
In 2004, based on tonnes landed:Argentina - 37%USA - 31%Canada - 12%Uruguay - 7%
Oats, unmilled4,671 tonnes valued at C$ 913,000
2,883 tonnes valued at C$ 941,000
In 2004, based on tonnes landed:Australia - 99%
Wheat flour 48,943 tonnes valued C$ 12.1 million
27,502 tonnes valued at C$ 10.3 million.
In 2004, based on tonnes landed:Singapore - 42%Indonesia - 18% Australia - 9%
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Japan - 6%USA - 5%India - 4%
Other cereal flours, not wheat
23,083 tonnes valued at C$ 12.6 million
16,485 tonnes valued at C$ 9.9 million
In 2004, based on tonnes landed:Thailand - 95%USA - 2%Belgium - 1%
Cereal grouts, meals, pellets of various types.
40,837 tonnes valued at C$ 11.7 million
129,647 tonnes valued at C$ 34.5 million
In 2004, based on tonnes landed:USA - 25%India - 22%Argentina - 22%Thailand - 6%France - 5%China - 2%
Other worked grains, rolled, flaked, etc
301,400 tonnes valued at C$ 54.7 million
32,825 tonnes valued at C$ 35.9 million
In 2004, based on tonnes landed:Australia - 34%Thailand - 22%Singapore - 15%USA - 13%UK - 4%Netherlands - 3%
Flour and flakes of potatoes
1,151 tonnes valued at C$ 2 million
4,169 tonnes valued at C$ 5.4 million.
In 2004, based on tonnes landed:Germany - 61%USA - 16%China - 9%Canada - 4%
Flours of legumes, cassava, sago.
2,327 tonnes valued at C$ 1 million
1,347 tonnes valued at C$ 1.4 million.
In 2004, based on tonnes landed:Indonesia - 54%China - 14%India - 12%
Starches129,727 tonnes valued at C$ 37.4 million
163,479 tonnes valued at C$ 55.7 million
In 2004, based on tonnes landed:Thailand - 42%Indonesia - 29%China - 11%Vietnam - 5%South Korea - 4%Netherlands - 2%
Wheat gluten 754 tonnes valued at C$ 1.1 million
1,331 tonnes valued at C$ 1.5 million
In 2004, based on tonnes landed:France - 43%
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China - 26%Belgium - 13%Netherlands - 8%
Canola oil6,121 tonnes valued at C$ 3.6 million
22,365 tonnes valued at C$ 30.6 million
In 2004, based on tonnes landed: Australia - 53%Canada - 37%Hong Kong SAR - 9%
Whey in powder form17,673 tonnes valued at C$ 15.2 million
27,208 tonnes valued at C$ 25 million
In 2004, based on tonnes landed:Australia - 28%France - 26%Finland - 15%USA - 11%Netherlands - 8%
Skim milk powder74,721 tonnes valued at C$ 178.2 million
58,046 tonnes valued at C$ 135.6 million
In 2004, based on tonnes landed:New Zealand - 52%USA - 11%Australia - 11%Netherlands - 5%Germany - 3%
Bakers premixes and dough,
4,609 tonnes valued at C$ 6.2 million
14,573 tonnes valued at C$ 47.2 million
In 2004, based on tonnes landed:Australia - 79%Singapore - 6%Thailand - 5%USA - 3%
Yeasts, active370 tonnes valued at C$ 1.3 million
1,884 tonnes valued at C$ 4.2 million.
In 2004, based on tonnes landed:Vietnam - 67%France - 12%Netherlands - 7%China - 7%UK - 3%
Yeasts, inactive3,413 tonnes valued at C$ 2.1 million
16,547 tonnes valued at C$ 6.6 million
In 2004, based on tonnes landed:China - 97%
Baking powders, prepared
421 tonnes valued at C$ 1.1 million
644 tonnes valued at C$ 893,000
In 2004, based on tonnes landed:China - 44%USA - 25%Hong Kong SAR - 5%
Frozen strawberries 55 tonnes valued at C$ 187,000
47 tonnes valued at C$ 72,500
In 2004, based on tonnes landed:
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China - 43%Thailand - 43%
Frozen other berries (Raspberries, cranberries, etc)
9 tonnes valued at 47,000
41 tonnes valued at C$ 33,000
In 2004, based on tonnes landed:China - 90%
Frozen other fruits65 tonnes valued at C$ 188,000
44 tonnes valued at C$ 78,000
In 2004, based on tonnes landed:China - 87%Indonesia - 11%France - 1%
Mustard seeds70 tonnes valued at C$ 44,000
53 tonnes valued at C$ 43,000
In 2004, based on tonnes landed:Canada - 40%Pakistan - 40%India 20%
Ginseng roots375 tonnes valued at C$ 6.4 million
352 tonnes valued at C$ 4.2 million
In 2004, based on tonnes landed:China - 61%Hong Kong SAR - 36%Canada - 1%
Dried peas8,140 tonnes valued at C$ 3.6 million
17,372 tonnes valued at C$ 8.4 million
In 2004, based on tonnes landed:Australia - 70%UK - 13%New Zealand - 8%Canada - 2%
Dried chickpeas3,546 tonnes valued at C$ 3.5 million
4,112 tonnes valued at C$ 2.7 million
In 2004, based on tonnes landed:Turkey - 50%Australia - 17%Canada - 8%India - 8%
Other dried peas, including Mung beans
15,951 tonnes valued at C$ 10.3 million
16,742 tonnes valued at C$ 8.5 million
In 2004, based on tonnes landed:Myanmar - 71%Australia - 12%China - 9%
Small red beans, including Adzuki (dried)
5,212 tonnes valued at C$ 3.4 million
4,200 tonnes valued at C$ 3.7 million
In 2004, based on tonnes landed:China - 62%Thailand - 32%
Dried kidney beans, including white beans
1,442 tonnes valued at C$ 1.1 million
1,530 tonnes valued at C$ 939,000
In 2004, based on tonnes landed:Myanmar - 50%USA - 33%
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China - 10%Canada - 3%
Dried other kidney beans
16,166 tonnes valued at C$ 10.9 million
19,429 tonnes valued at C$ 9.6 million
In 2004, based on tonnes landed:Myanmar - 70%China - 7%USA - 6%India - 5%Australia - 4%
Dried lentils202 tonnes valued at C$ 156,000
511 tonnes valued at C$ 347,000
In 2004, based on tonnes landed:Turkey - 84%India - 10%Australia - 5%
Dried broad beans2,026 tonnes valued at C$ 900,000
2,496 tonnes valued at C$ 1.2 million
In 2004, based on tonnes landed:Australia - 80%China - 16%USA - 3%
Other dried peas, beans and lentils.
9,329 tonnes valued at C$ 6.4 million
11,006 tonnes valued at C$ 6.1 million.
In 2004, based on tonnes landed: India - 30%Australia - 21%Myanmar - 15%Malawi - 14%Pakistan - 7%Canada - 5%
Developed world country involvement in the markets
When considered in terms of tonnes imported, Developed World countries supplied close to 40% of the products covered by this report to Malaysia in 2004.
In 2004, the USA dominated Developed World supplies with about 19% of total tonnes landed, mainly because of its supplies of soybeans. The other two leading Developed World suppliers were:
Canada, with a share of about 7% of total tonnes landed; and Australia, with a share of about 6% of total tonnes landed.
Other Developed World countries involved in the market with sizeable import market shares include New Zealand, Germany, France and the Netherlands.
Canada is mainly involved in the food grade soybean market, in which it is reported to be the market leader. It is also involved in the canola oil, mustard seeds, potato flour/flakes, dried peas and dried white bean segments.
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Market access for the products covered by this report
Malaysia's import duties for the products covered by this report are generally set at 0% for most products in line with Malaysia's policy as outlined in an earlier section of this report (see Table below).
Malaysia's Import Duties on the Products CoveredProduct Import DutySoybeans 0%Oats, unmilled 0%Wheat flour 0%Other cereal flours, not wheat 0%Cereal grouts, meals, pellets of various types 0%Other worked grains, rolled, flaked, etc. 0%Flour and flakes of potatoes 0%Flours of legumes 0%Flours of cassava and sago 5%Starches 0%Wheat gluten 0%Canola oil 0%Whey in powder form 0%Skim milk powder 0%Bakers premixes and dough, 0%Yeasts, active (Bread and other yeasts) 25%Yeasts, inactive 0%Baking powders, prepared 0%Frozen strawberries 5%Frozen other berries (Raspberries, cranberries, etc.) 2% or 5%Frozen other fruits 5%Mustard seeds 0%Ginseng roots 0%Dried peas 0%Dried chickpeas 0%Other dried peas, including Mung beans 0%Small red beans, including Adzuki (dried) 0%Dried kidney beans, including white pea beans 0%Dried other kidney beans 0%Dried lentils 0%Dried broad beans 0%Other dried peas, beans and lentils 0%
Source: Customs & Excise, Malaysia (Relevant to imports from outside the ASEAN region)
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Malaysia has no significant non-tariff barriers to trade in the products covered by this report. As long as they can comply with Malaysia's regulations on food health and safety, these food ingredients can gain access to the Malaysian market.
Ingredient user purchasing criteria
Malaysia has four main groups of ingredient buyers
Large and medium-sized companies that import ingredients, including animal feed inputs, on a direct basis. These include foreign-invested businesses;
SMEs that are not able to import food ingredients on a direct basis, mainly because of their small-sized demand for imported ingredients;
Independent food ingredient suppliers that specialize in supplying both locally produced and imported ingredients to the food processing industry, e.g. the fragmented daily baked products industry; and
Multinational food ingredient suppliers that specialize in importing additives and ingredients, which are not within the scope of this report.
Local trade sources comment that:
Malaysian businesses tend to be price sensitive when buying food ingredients, especially if they are operating in a market that has some government-mandated retail price controls, e.g. the sweetened condensed milk segment.
It is common for ingredient buyers to identify a small number of trusted suppliers (both local and foreign) that they can negotiate with. Having stated this, Malaysian businesses have quite a high level of loyalty to their existing suppliers, which can cause problems for new entrants.
Foreign-invested businesses and some key local brand owners, e.g. in the baked products and snack industry, that are targeting the "quality area" of the market (including the export market) tend to seek value-for-money in terms of a balance of demands. The factors considered by such businesses include price, quality, functional characteristics, service support and, in some cases, technical assistance, including ideas about new products and new ways of using ingredients.
Large businesses, both foreign-invested and local, attempt to procure their high volume ingredients direct from the supplier in Malaysia or overseas. Procurement of lower volume ingredients will also be done locally from a local producer or agent for imported products.
Multinationals operating in Malaysia, e.g. Nestlé and Dumex (Numico group), now procure their high volume ingredients through group-wide centralized purchasing offices that are located outside Malaysia.
Conclusions for Canada
Imports of the products covered by this study amounted to about 1.2 million tonnes valued at C$ 747.8 million in 2004. By comparison, imports in 2000 amounted to about 1.3 million tonnes valued at C$ 582.9 million. It should be noted that about 480,000 tonnes of product valued at about C$ 250 million (estimate) in 2005 represents soybeans that are exported to Malaysia for use by its oilseed crushing industry.
Trade sources comment that:
The decline in total volumes imported between 2000 and 2005 arose because imported milling industry products, e.g. wheat flour and worked grains, have been substituted by increased local production. In some cases, imports have declined as a result of reformulation of products, e.g. whey powder substitution for skim milk powder, etc.
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For many other products, there has been an increase in imports as a result of higher demand from Malaysia's food processing and animal feed industries over the period. Key areas of demand growth have been seen in the edible oil, snack food, bakery and canned food industries.
The Developed World, including Canada, continues to have an important role to play at the "quality end" of Malaysia's food ingredient market. In 2004, close to 40% of all tonnes delivered were sourced from countries such as the USA, Canada, Australia, New Zealand, Germany, France and the Netherlands. The USA, EU and Australasian countries compete in Canada's target markets in Malaysia, along with lower priced suppliers that tend to confuse market scenarios for Canadian commodities, e.g. China, Indonesia, Myanmar and Turkey.
While the abovementioned Developed World countries and buyer price sensitivity are Canada's main threats, its opportunities lie in differentiating its ingredients in a number of markets including:
The underdeveloped markets for canola oil (niche), legume flours and frozen temperate climate fruits.
The more developed markets for: o Food grade soybeans. o Worked grains of various types, including animal feed inputs. o Potato flour and flakes. o Starches based on temperate climate crops. o Wheat gluten. o Whey powder. o Skim milk powder. o Bakers' premixes and dough. o Yeasts. o Mustard seeds. o Ginseng roots. o Dried peas, beans, pulses and lentils that can be readily differentiated in a commodity
market.
As ingredient buyers in the "quality area" of these markets are more sophisticated than most buyers in Malaysia, Canadian exporters may face challenges in competing effectively with their main competitors. They will need to have a well thought out marketing strategy that deals with the demands of the buyers in this area of the market.
Breaking into markets (including niches) that are dominated by U.S., EU and Australian/New Zealand suppliers will not be easy using a commodity-oriented export strategy. For this reason, Canadian exporters should consider the strengths of their counterparts' strategies in the food grade soybean market study their opportunities in more detail and take a longer term view of building relationships with buyers in their target market so that they can compete more effectively for export business in Malaysia in future.
Moringa oleifera"Drumstick Tree" and variants thereof redirect here. This name is also used for the Golden Shower Tree (Cassia fistulosa L.). Moringa oleifera
Scientific classification
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Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Brassicales
Family: Moringaceae
Genus: Moringa
Species: M. oleifera
Binomial name
Moringa oleifera
Moringa oleifera, commonly referred to simply as Moringa (Tamil murungai, முருங்கை�), is the most widely cultivated variety of the genus Moringa. It is of the family Moringaceae. It is an exceptionally nutritious vegetable tree with a variety of potential uses. The tree itself is rather slender with drooping branches that grows to approximately 10 m in height; however, it normally is cut back annually to one meter or less, and allowed to regrow, so that pods and leaves remain within arm's reach.
The Moringa tree grows mainly in semi-arid tropical and subtropical areas, corresponding in the United States to USDA hardiness zones 9 and 10. While it grows best in dry sandy soil, it tolerates poor soil, including coastal areas. It is a fast-growing, drought-resistant tree that is native to the southern foothills of the Himalayas, and possibly Africa and the Middle East [1] . Today it is widely cultivated in Africa, Central and South America, Sri Lanka, India, Mexico, Malaysia and the Philippines. Considered one of the world’s most useful trees, as almost every part of the Moringa tree can be used for food, or has some other beneficial property. In the tropics it is used as foliage for livestock.
A traditional food plant in Africa, this little-known vegetable has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.[
The immature green pods, called “drumsticks” are probably the most valued and widely used part of the tree. They are commonly consumed in India, and are generally prepared in a similar fashion to green beans and have a slight asparagus taste. The seeds are sometimes removed from more mature pods and eaten like peas or roasted like nuts. The flowers are edible when cooked, and are said to taste like mushrooms. The roots are shredded and used as a condiment in the same way as horseradish, however it contains the alkaloid spirochin, a potentially fatal nerve paralyzing agent, so such practices should be strongly discouraged.
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Leaf in Kolkata, West Bengal, India.
The leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron and potassium. The leaves are cooked and used like spinach. In addition to being used fresh as a substitute for spinach, its leaves are commonly dried and crushed into a powder, and used in soups and sauces. Murungakai as it is locally known in Tamil Nadu and Kerala is used in Siddha medicine. Its leaves are full of medicinal properties. The tree is a good source for calcium and phosphorus. In Siddha medicine, the drumstick seeds are used as a sexual virility drug for treating erectile dysfunction in men and also in women for prolonging sexual activity.
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Trunk in Kolkata, West Bengal, India
The Moringa seeds yield 38–40% edible oil (called ben oil, from the high concentration of behenic acid contained in the oil) that can be used in cooking, cosmetics, and lubrication. The refined oil is clear, odorless, and resists rancidity at least as well as any other botanical oil. The seed cake remaining after oil extraction may be used as a fertilizer or as a flocculent to purify water.
The bark, sap, roots, leaves, seeds, oil and flowers are used in traditional medicine in several countries. In Jamaica, the sap is used for a blue dye.
The flowers are also cooked and relished as a delicacy in West Bengal and Bangladesh, especially during early spring. There it is called sojne ful and is usually cooked with green peas and potato.
Malnutrition
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Interest is growing in the use of Moringa in addressing malnutrition in developing areas of the world. Because of its high vitamin and mineral content, in Africa it has become popular as a locally produced nutritional supplement for individuals infected with the HIV/AIDS virus. It can be grown cheaply and easily, so several governments in Africa have promoted Moringa oleifera as locally produced food beneficial to HIV-positive individuals.
Moringa leaves in a market in Baguio, Philippines
It has been used successfully to combat malnutrition among infants and women of childbearing age. In Africa, nursing mothers have been shown to produce far more milk when they add Moringa leaves to their diet and severely malnourished children have made significant weight gains when caregivers add the leaves to their diets. It is commonly added to porridge to increase its nutritional content.
One doctor in Senegal (West Africa) explained: "We have always had problems with the classical approach to treating malnourished children. This was based on industrial products: whole milk powder, vegetable oil and sugar. All these things are expensive. When you tell a parent to go out and buy these things—this can be truly costly for him. On the other hand, with Moringa the resource is locally available. The people themselves can produce it. We have done experiments in treating malnourished children with this plant and the results have been really spectacular.”
Cultivation
In India, the plant is propagated by planting limb cuttings 1–2 m long, from June to August, preferably. The plant starts bearing pods 6–8 months after planting but regular bearing commenced after the second year. The tree bears for several years. It does not tolerate freezes or frost. It can also be propagated by seed. As with all plants, optimum cultivation depends on producing the right environment for the plant to thrive. Moringa is a sun and heat loving plant. As a seedling, however, you must monitor the environment in the beginning until the tree is established. Seeds can be germinated year round.
Soil
Moringa needs well draining soil. Increase the drainage of your soil by adding perlite or other porous substance.
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Planting seeds
Plant an inch from the surface of the soil, cover and tamp gently.
Planting seedlings
Dig a hole twice the depth of the pot. Be careful not to disturb the root when transplanting. Cut the bottom of the pot out and slit one side. Place the pot and seedling into the hole and back fill with soil, tamp gently. Water frequently. Do not let the soil dry out.
Moringa creates a taproot. Sometimes the top plant may die out due to heat, dry soil, or a change in the environment. This does not necessarily mean the plant has died. Check the taproot to see if it is still firm. If it is, keep the seedling damp with filtered sun. Moringa is a very hardy plant and can revive itself given time and good conditions. If the taproot is soft, it is dead. Moringa will die from root rot, which is from poor draining soil.
Frost may cause the tree to drop leaves and even die down to the ground. Keep damp. It will revive in the spring. Freezing temperatures or continuous days of frost can kill Moringa. If you live in a cold climate you must keep the plant warm.
Rajangam et al write:
India is the largest producer of moringa with an annual production of 1.1 to 1.3 million tonnes of tender fruits from an area of 380 km². Among the states, Andhra Pradesh leads in both area and production (156.65 km²) followed by Karnataka (102.8 km²) and Tamil Nadu (74.08 km²). In other states, it occupies an area of 46.13 km². Tamil Nadu is the pioneering state insomuch as it has varied genotypes from diversified geographical areas, as well as introductions from Sir Lanka.
– [3]
Moringa is common in India, where its triangular, ribbed pods with winged seeds are used as a vegetable crop. It is particularly suitable for dry regions. The drumstick can be grown using rainwater without expensive irrigation techniques. The yield is good even if the water supply is not. The tree can be even grown on land covered with 10-90 cm of mud.
Moringa is grown in home gardens and as living fences in Thailand, where it is commonly sold in local markets. [4] In the Philippines, moringa is commonly grown for its leaves, which are used in soup. [5] The leaves (called dahon ng malunggay in Tagalog or dahon sa kamunggay in Cebuano) are commonly sold in local markets. Moringa is
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also actively cultivated by the AVRDC in Taiwan. The AVRDC is "the principal international center for vegetable research and development in the world. Its mission is to reduce poverty and malnutrition in developing countries through improved production and consumption of vegetables."
Culinary uses
Seeds and fruit of the M. oleifera, ready for cooking
The fruit of the tree is quite popular as a vegetable in Asia and Africa. The fruit is a long, thin pod, resembling a drum stick. The fruit itself is called drumstick in India and elsewhere. Moringa leaves are also eaten as a leaf vegetable, particularly in the Philippines and Africa.
India
The moringa pod is known as drumstick or saragwa or saragwe in India. In South India, it is used to prepare a variety of sambar and is also fried. It is also preserved by canning and exported worldwide. In other parts of India, especially West Bengal and also in a neighboring country like Bangladesh it is enjoyed very much. It can be made into varieties of curry by mixing with coconut, poppy seeds and mustard. It can just be boiled, until the drumsticks are semi-soft and consumed directly without any extra processing or cooking. It is used in curries, sambars, kormas, and dals, although it is also used to add flavor to cutlets, etc.
Tender drumstick leaves, finely chopped, make an excellent garnish for any vegetable dishes, dals, sambars, salads, etc. One can use the same in place of or with coriander, as these leaves have high medicinal value. If the pulp has to be scraped out after cooking the
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sticks, then keep the pieces as long as 4-5 inches long. Also do not scrape the skin before boiling. This will help to hold and scrape them more easily and with less mess. For drumstick sambar follow recipe for traditional sambar, adding boiled drumstick fingers, along with onions in the oil, while stir frying.
Scraped drumstick pulp can be made into drumstick bhurtha, more or less like the baingan bhurtha after the pulp has been obtained. It is a wonderfully unusual and tasty dish. The recipe is identical to that of baingan bhurtha.
Drumstick dal, is also a very tasty version of the traditional 'toor dal'. Add some of the pulp to the boiled dal, and hand beat it along with the dal before seasoning. This will give an unusual, novel flavor to this dal. In another variation you may add pieces of boiled drumstick including the water in which it was boiled, to the traditional toor dal while it is simmering. The pieces are delightful to chew on with the dal & rice. In addition to being known as Drumstick Dal, the South Indian version which is a spiced lentil soup is more popular by the name - sambar or sambhar. Sambar is usually cooked with toor dal, drumsticks and other locally grown vegetables. The spices used typically in this stew are turmeric, chili powder and cumin among others. It is eaten with rice just like the Drumstick dal.
Philippines
In the Philippines, the leaves are widely eaten. Bunches of leaves are available in many markets, priced below many other leaf vegetables. The leaves are most often added to a broth to make a simple, and highly nutritious soup. The leaves are also sometimes used as a characteristic ingredient in tinola—a traditional chicken dish, composed of chicken in a broth, moringa leaves, and either green papaya or another secondary vegetable.
The leaves are now used in making "polvoron" candy, as bio-fuel and morinaga oil.
On September 14, 2007, Senator Loren Legarda campaigned for the popularization of moringa. She asked the government to make moringa among its priority crops for propagation. The Bureau of Plant Industry, in its report, stated that, weight per weight, moringa leaves have the calcium equivalent of 4 glasses of milk, the vitamin C content of 7 oranges, potassium of 3 bananas, 3 times the iron of spinach, 4 times the amount of vitamin A in carrots, and 2 times the protein in milk. Moringa also helps to purify water, a cheaper alternative to mechanical filtration.
leaves with flowers in Kolkata, West Bengal, India.
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Other uses
The tree's bark, roots, fruit, flowers, leaves, seeds and gum are also used medicinally in India. Uses include as an antiseptic and in treating rheumatism, venomous bites and other conditions. The moringa seed pod is also used to cleanse water (e.g. desalination of ocean salt water).
Names
Other names for the Moringa in English include:
Drumstick tree, from the appearance of the long, slender, triangular seed pods. Horseradish tree, from the taste of the leaves, which can serve as a rough
substitute for horseradish. Ben oil tree, from the oil derived from the seeds
The Chinese name of the Moringa (辣木), pronounced "la mu" in Putonghua and "lat mok" in Cantonese, means "spicy (hot) wood", and is reminiscent of the English name "horseradish tree".
In some Indian languages, the name is phonetically somewhat similar to "moringa", while in others it is quite different:
In Thai language it is called "ma rum มะรุ�ม". In Assamese it is called Sojina. In Hindi it is called Surajana. In Tamil it is called Murungakka in singular form, the plural form being
Murungakkai. In Hindi it is called sahjan. In Marathi is it called Shevga. In Kannada it is known as Nuggaeekayee. In Tulu it is known as Noorggaee. In Telugu it is called Mulakkaya. In Gujarati is it called Saragvo. In Oriya it is called Sajana or Sujuna. In Bengali it is called Sojne danta. In Kerala state its known as Muringa Tree and the fruit called Muringakka in
Malayalam. In Nepali it is known as Sajiwan or Swejan. In Guyana it is called Saijan
18
The Tagalog name, in the Philippines - Malunggay - is also phonetically similar to "moringa". In Ilocano, another Filipino language, its called Marungay. It is called "Kamunggay" in Bisaya.
In Haiti, the moringa is called the benzolive (or benzolivier).
In Nicaragua the plant is referred to as Marango.
In Indonesian, the moringa is called kelor (kalor in Malay). In Javanese, it is called limaran.
The MMPND entry for Moringa gives names in many other languages.
Popular beliefs
There are several popular beliefs associated with the tree and the fruit in southern India without any medical proof.
The fruit is said to increase sexual libido in men. This belief is so common in the state of Tamil Nadu that there have been passive references to this in its legislative assembly.
The tree is said to host ghosts during the night. This combined with the fact that the tree attracts a host of insects make it unattractive for people to grow it in their backyards.
Gallery
trunk at Narendrapur near Kolkata, West Bengal, India.
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flowering at canopy at Narendrapur near Kolkata, West Bengal, India.
flowers in Kolkata, West Bengal, India. flowers in
India.
flowering branch in Kolkata, West Bengal, India.
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leaves at Jayanti in Buxa Tiger Reserve in Jalpaiguri district of West Bengal, India.
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flowers at Jayanti in Buxa Tiger Reserve in Jalpaiguri district of West Bengal, India.
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flowers at Reserve in Bengal, India
19
Indian Fresh Chilli...
Indian Plum...
Lemon Grass...
Fresh Indian Drumsticks...
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Bitter Gourd (Karela, Kaakara Kaaya...
Indian Tendli Fresh Vegetable...
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Arbi...
Guava...
Indian Betel Leaves...
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Indian Betel Leaves...
Aubergine Eggplant...
Indian Fresh Chilli...
Indian Plum...
Lemon Grass...
Fresh Indian Drumsticks...
Fresh Indian Curry Leaves...
Cluster Beans...
Bitter Gourd (Karela, Kaakara Kaaya...
Fresh Pomegranates...
Fresh Indian Ivy Gourd...
Turia (Rigid Gourd)...
Indian Green Grapes...
Indian Violet Grapes...
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Indian Eggplant...
Indian Kand...
Fresh Indian Drumsticks
Fresh Indian Drumsticks
Model No:win0399
Company Info
Company Published: 2006
Online Postings: Products (44), Selling Leads (35)
Country/Territory: India
Business Type: Manufacturer
Number of Employees: 11 - 50 People
Price Terms: FOB mumbai EUR 1.00
Supply Ability: year round
Minimum Order: 100kilo
Packaging: as per requirment
Detailed Product Description
The raw stick of this variety is greenish in colour and tastes good. The
length of each stick is 45 to 75cms. Drumsticks have highest demand in
Singapore. Since the drumsticks has antibiotic such as penicillin it has
22
much more demand in countries like england, Japan, Canada, Bangkok,
doha, Dubai, bahrain, muscat, and damam etc.
He drumstick tree is known as horseradish tree even though horseradishes
grow on a tree belonging to a different species. Another baffling
moniker is "mother's best friend". It is also known as ben-oil tree for
its non-drying seed oil that is prized as a watch lubricant and paint
base.
The drumstick tree is native to India, arabia and parts of Africa. The
earliest written evidence of its cultivation is from 2000 BC.
Drumstick seed powder is an efficient and cheap water purifying agent
that sediments most of the impurities in turbid water. It is ideal for
treating river water before boiling it.
Drumstick leaves are edible as salad greens and vegetables. The root is
a substitute for horseradish, and the long pods are used in soups,
curries, sambhar and pickles. The seed oil is clear, odourless and
durable; it burns without smoke and it is used as edible oil and in the
perfume industry. Gum found in the bark, and the leaf powder are spices.
The flowers are edible when mixed with other foods or fried in butter.
Hundred gm of drumstick pods contain less than 50 calories, most of it
as carbohydrate. The pods are rich in iron, vitamin c, beta-carotene,
copper and iodine. The fresh leaves contain twice as many calories, and
they are also rich in iron, manganese, zinc, copper, b vitamins, vitamin
c and calcium. The leaves also contain two chemicals with potential
anti-cancer effects. The seed oil does not turn rancid, but it is not
healthful because it is full of saturated fatty acids that are bad for
the heart and blood vessels.
The root bark contains chemicals that stimulate the heart but also raise
blood pressure.
According to ayurveda, there are at least 300 medicinal uses of the
drumstick plant. The flowers, leaves and roots are part of folk remedies
for cancer. The leaves are a poultice for sores and headaches, and they
are also used as a digestive in small doses. The root juice has counter-
irritant properties similar to proprietary pain balms.
23
Fresh Indian Drumsticks
Other Products from this Supplier
Indian Tendli Fresh Vegetable
Indian Fresh Pomegranates
Fresh Indian Guava
Arbi
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Indian Pomegranates
Guava
Indian Betel Leaves
Indian Betel Leaves
Aubergine Eggplant
Indian Fresh Chilli
Indian Plum
25
Lemon Grass
Mango
Fresh Custard Apple
Fresh Custard Apple
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DM INDIA Exporter of fresh fruits, vegetables, dry fruits, spices, masala, ginger,
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AVINASH INTERNATIONAL Exporter of onion, fresh vegetable, dried vegetables, agro products
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Select VISION IMPEX Manufacturer & exporter of pickles from vegetables, fruit pickles, jute fabric cloth designed bags, vegetables - drumstick, raddish, curryleaf.
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Aditya Health Food ( Dr K. K. Desai )Exporters of Sauces, Chutneys, Dehydrated Vegetables, Dehydrated Fruits, Ready to Eat Products, Instant Mixes, Pickles and Papad.Address :C/O Ashish Eye Hospital, Rustampura, Surat, GujaratPhone(s) : 91-261-2461479 Mobile : 91 261 9825129226 Reliance : 91 261 9374718024 Fax(s) : 91-261-2394057Send Business Inquiry Visit our Website
Natraj Exports ( Natwar Kumawat )Exporters of Spices, Processed Spices, Herbs, Beans, Food Grains, Pulses, Potato, Onion, Turmeric, Aniseed, Cardamom, Celery, Chilly, Corainder, Cumin, Fennel, Garlic, Mustard Seeds, Nigel- Seed, Poppy Seeds, Tamarind, Chilly Powder and Coriander Powder.Address :51, Parvati Sadan Ramtakri, Mandsaur, Madhya PradeshPhone(s) : 91-7422-255985 Mobile : 09425327430 Reliance : 09329768281 Fax(s) : 91-7422-255081Send Business Inquiry Visit our Website
Garlico Herbal Concentrate ( Milind Jilhewar )Exporters of Herbal Extracts, Beauty Products like Health Products, Garlic Oil, Kalonji Oil, Garlic Oleoresins, Dehydrated Vegetables, Ashwagadha Extract, Boswellia Extract, Gymnema Extract, Onion Oleoresin, Shilajit, Safed Musli, Babchi Oil, Neem Oil.Address :187, Abhinandan Colony, Mandsaur - 458001, Madhya PradeshPhone(s) : 91-7422-407367 Mobile : +91 - 9425105058 Fax(s) : 91-7422-405804Send Business Inquiry Visit our Website
Amit Enterprises ( Sunita Sahasrabuddhe )Exporters of Food Products like Dehydrated Vegetables, Raw Vegetables, Raw Ground Spices, Raw Whole Spices, Raw Sugar, Raw Maize Starch, Raw Grains, Raw Flours, Raw Oils, Food Acid, Skimmed Milk Powder, Raw Monosodium Glutamate, Packing Materials, Corrugated Boxes, Poly Bags and Hdpe Bags.Address :E-12/2-2, Sector-1, Vashi Navi Mumbai, MaharashtraSend Business Inquiry
Khurana Export ( manoj kumar khurana )Exporters of Dehydrated Onion, Garlic and Dehydrated Vegetables.Address :G/3, Sweethome Appt, Kaliyabid, Bhavnagar, GujaratSend Business Inquiry
Dhanvantri Neutries ( Vijay )Exporters of Dehydrated Vegetables and Fruits.Address :Thane, MaharashtraSend Business Inquiry
BYPST Export ( Bhaskar )Exporters of Vegetables, Fruits, Onions and Dehydrated Vegetables.Address :Jaldhara Society, Pune, MaharashtraSend Business Inquiry
31
Aahir Foods Export Ltd. ( Mahesh Ladumor )Exporters of Processed Food, Agro Products and Dehydrated Vegetables, Onions, Garlics, Tomatoes, Potatoes, Cauliflowers, Cabbages, Carrots, Green Chillies and Lady Finger.Address :22 Ab, Savita Nagar, Rajula, GujaratSend Business Inquiry
Bansal Corporation ( Ajay Bansal )Exporters of Dehydrated Fruits and Dehydrated Vegetables.Address :2 U,Cornfield Road, Kolkata, West BengalSend Business Inquiry
Ansh International ( Harish Sharma )Exporters of Canned Fruits, Fruit Juices, Canned Vegetables, Curried Vegetables, Pickles, Dehydrated Vegetables, Leather Handicrafts and Toy.Address :302, 14- B, Shridhar Appt., Vaishalinagar, Indore, Madhya PradeshSend Business Inquiry
ABS Food Ingredients ( Avadh Sharma )Food, Foods, Foodstuffs, Food Products, Dehydrated Vegetables, dehydrated Spices, Dehydrated herbs, Pet Food ingredients, Sesame Seeds, Guar gum, GherkinsAddress :A-62, Nandanvan - I, Jodhpur, Satellite,, Ahmedabad, GujuratSend Business Inquiry
Neel Bio-Tech Pvt. Ltd ( Mitul Shah )Exporters of Agro Products, Dehydrated Vegetables, Canned Vegetables, Foods, Aceptic Foods, Spices, Seasonings, Sesame Seeds, Cumin Seed, Peanuts, Pickles and Chutneys.Address :S/3, Navrang, Swastik Cross Road,, Ahmedabad, GujuratSend Business Inquiry
Mng Internatrional ( ashish modi )Exporters of Spices, Chili, Turmeric, Fennel Seeds, Fenugreek Seeds, Sesame Seeds, Seena, Psyllium, Rice, Soyabean, Chickpeas, Cashew Nuts, Food Grains, Pulses, Rapeseed, Animal Feed, Dehydrated Vegetables and Foodstuff. Address :159, Sajan Nagar, indore, Madhya PradeshSend Business Inquiry
mahesh agri exim pvt ltd ( mahesh )We are the Exporters of Spices, Oil Seeds and Dehydrated Vegetables.Address :805/806 nirmal corporate centre LBS road mulund west mumbai 80, maharashtraSend Business Inquiry
Mahuva Dehydration Pvt. Ltd ( A.k. Varmora )Exporters of Dehydrated White Onion, Garlic Flakes, Dehydrated Red Onions Flakes, Red Onions Powder, Dehydrated White Onion, Garlic Powder, Dehydrated White Onion, Garlic Minced, Dehydrated White Onion, Garlic Granules, Dehydrated White Onions (fried) & Fresh Onions. Address :Mangalam Hospital, mahuva, GujaratSend Business Inquiry
Unique Organics Ltd ( Shweta Janiani )Exporters of Spices, Chili, Turmeric, Fennel Seeds, Fenugreek Seeds, Sesame Seeds, Seena, Psyllium, Rice, Soyabean, Chickpeas, Cashew Nuts, Food Grains, Pulses, Rapeseed, Animal Feed, Dehydrated Vegetables and Foodstuff.Address :O-407, Arihant Plaza, Calgiri Eye Hospital Road, jaipur, RajasthanSend Business Inquiry
GOODEARTH ORGANIC HERBS ( TAPAN SINGH )
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Exporters of Bixa Orellana, Kali Haldi, Red Pearl Gunja, Rati Seed, Withania Somnifera, Ginger Dry Ginger Powder, Tomato Powder, Tomato Paste, Dehydrated Vegetable & Vegetable Powder.Address :1st Floor, Fortune Plaza, Opp. Road No.4, Ashok Nagar,, Ranchi, JharkhandSend Business Inquiry
vs International ( vasudeven shibu )Exporters of Rice, Food Stuff, Food Products, Snacks, Fresh Vegetables and Dehydrated Vegetables.Address :Sumashylam, Neeravil, Perinad P.O, Kollam, KeralaSend Business Inquiry
Exports & Agencies ( R. K. Sinhal )Exporters of Dehydrated Fruits, Dehydrated Vegetables Essential Oil, Flavour & Fragrances, Health Care Herbs, Herbal Extracts, Incense, Indian Spices, Natural Colour like Rubia Cordifolia, Natural Herbs like Aconitem Napellus, Withania Somnifera, Perfumery Herbs, Herbal Extracts, Incense, Indian Spices, Natural Colour & Natural Herbs.Address :Milan Pally, Near Milan Samity Club, P.o. Siliguri, Dist. Darjeeling, Siliguri - 734005, West Bengal
Canned Vegetables Manufacturers & Suppliers
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DELICIA FOODS INDIA (P) LTD - India
Manufacturers of canned fruits, fruit jams, canned vegetables
Address : P.o.pirumadara, Ramnagar, (Nainital), Uttarakhand India
Phone(s) : 91-5947-282154 Mobile : 09897634989 Fax(s) : 91-5947-282339
Visit Web Page
33
AGRIXPO INDUSTRIES - India
Manufacturers / Manufacturers / Exporters of fruit pulp, fruit concentrate, canned vegetables,
fruit slies, fruit pulps
Address : Shop 5, First Floor, PSN Estates, Near RTC Complex, Vizianagaram, Andhra Pradesh
- 531201 India
Phone(s) : 91-8922-270101
Visit our Website
HARNARAIN GOKALCHAND - India
Manufacturers / Exporters / Wholesale Suppliers of crystallized fruits vegetables, crystallized
vegetables, candied peels of citrus fruit, canned vegetables, glaced fruits, crystallized fruits
Address : B-3/1 , Lawrence Road , Industrial Area, Delhi, Delhi India
Phone(s) : 91-11-27181540 Mobile : -91-09810056856
Visit Web Page
VICCHI ENTERPRISE CO. LTD. - Thailand
34
Wholesale Suppliers of canned vegetables, canned fruits
Address : Phatthanakarn, Suanluang Thailand
ITMD - United Kingdom
Wholesale Suppliers of cereals, canned vegetables, baked beans
Address : 11 Reading Road, Woodley United Kingdom
SWASTIK IMPEX - India
Exporters of sesame seeds, groundnut kernels, mustard seeds, fennel seeds, papad fruit, oil
seeds, pulses, canned vegetables, fenugreek seeds, sunflower seeds, cumin seeds
Address : 828, Star Chambers, Harihar Chowk,, Rajkot, Gujarat India
ANSH INTERNATIONAL - India
Exporters / Wholesale Suppliers of Canned Mushroom, Fruit Juices, Canned Fruits, Curried
Vegetables, Dehydrated Vegetables, Canned Vegetables
Address : 302, 14- B, Shridhar Appt., Vaishalinagar, Indore, Madhya Pradesh India
35
MIRANDA-PREMIER - Russian Federation
Wholesale Suppliers of canned vegetables, beans
Address : Baikalskaya,7, Moscow Russian Federation
SIINC. FZC - United Arab Emirates
Exporters of Canned Vegetables, Canned Fruits
Address : PO Box 41831, Sharjah United Arab Emirates
RIDA FRUITS SDN BHD - Malaysia
Manufacturers / Exporters of canned vegetables, canned fruits, canned mushrooms, canned
fruit juices
Address : PLO 248, Kawasan Perindustrian, Sri Gading, Batu Pahat, Johor Malaysia
GRAND PEAK FOODSTUFF COMPANY - China
Exporters of canned fruits, canned vegetables, beans
Address : Tianjin China
36
NEEL BIO-TECH PVT. LTD - India
Exporters of agro products, cumin seed, canned vegetables, peanuts, sesame seeds,
dehydrated vegetables
Address : S/3, Navrang, Swastik Cross Road,, Ahmedabad, Gujurat India
DONGSHEN FOODSTUFF CO. - China
Exporters of canned vegetable, canned fruit
Address : XM China
SHANGHAI XINGTENGMA IMP. & EXP. CO.,LTD. - China
Exporters of canned vegetables, canned fruits
Address : ROOM1305, XIANGJIANG BUILDING NO.18,LANE 1265, WEST ZHONGSHAN
ROAD,, SHANGHAI, SHANGHAI China
SHING KEE FOOD INDUSTRIAL CO.,LTD. - China
37
Manufacturers of canned vegetable, mushrooms, shitakes mushrooms, rice wine, straw-
mushrooms, water chestnuts, straw mushrooms sauce
Address : NO.11 JIAOMEI IND DEV ZONE,LONGHAI CITY, ZHANGZHOU, FUJIAN China
LA FIAMMANTE - Italy
Exporters of canned vegetables
Address : Via Argine, Naples Italy
JP WIN TRADE - Thailand
Exporters of canned vegetable
Address : Techatungkha, Donmuang, Bangkok 10210 Thailand
AB_DUBAI - United Arab Emirates
Exporters of canned vegetable
Address : Dubai United Arab Emirates
GIANTS CANNING - South Africa
38
Manufacturers of Canned Vegetables
Address : P.O. Box 86406, City Deep, 2049, Johannesburg South Africa
SAGAR INTERNATIONAL - India
Exporters of canned vegetables, barley, millet, groundnut kernels, rice, cumin seeds, maize,
sesame seeds, wheat, fennel seeds, dil seeds, fenugreek seeds, coriander seeds
Address : Padmanabh Chambers, Danapith, Rajkot, Gujarat India
TENET FOREIGN TRADE - Turkey
Exporters of dried vegetables, canned vegetables, frozen vegetables, dried fruits, canned fruits
Address : ACIBADEM, ISTANBUL, TURKEY Turkey
LINYI KATAYAMA FOODSTUFFS CO., LTD. - China
Manufacturers of canned vegetables, salted vegetables
Address : Hedong Private Science and Technology Industry Park, Shandong China
39
PARAMOUNT NOURISHMENTS PVT.LTD. - India
Manufacturers of dehydrated fruit powders, mix fruit jam, canned vegetables
Address : 501-502,Shreenath Niwas,Podar Road,Santacruz(west),Mumbai-400054,
Maharashtra India
Canned Vegetables Manufacturers & Suppliers
Select All De-Select All
DELICIA FOODS INDIA (P) LTD - India
Manufacturers of canned fruits, fruit jams, canned vegetables
Address : P.o.pirumadara, Ramnagar, (Nainital), Uttarakhand India
Phone(s) : 91-5947-282154 Mobile : 09897634989 Fax(s) : 91-5947-282339
Visit Web Page
AGRIXPO INDUSTRIES - India
40
Manufacturers / Manufacturers / Exporters of fruit pulp, fruit concentrate, canned vegetables,
fruit slies, fruit pulps
Address : Shop 5, First Floor, PSN Estates, Near RTC Complex, Vizianagaram, Andhra Pradesh
- 531201 India
Phone(s) : 91-8922-270101
Visit our Website
HARNARAIN GOKALCHAND - India
Manufacturers / Exporters / Wholesale Suppliers of crystallized fruits vegetables, crystallized
vegetables, candied peels of citrus fruit, canned vegetables, glaced fruits, crystallized fruits
Address : B-3/1 , Lawrence Road , Industrial Area, Delhi, Delhi India
Phone(s) : 91-11-27181540 Mobile : -91-09810056856
Visit Web Page
VICCHI ENTERPRISE CO. LTD. - Thailand
Wholesale Suppliers of canned vegetables, canned fruits
Address : Phatthanakarn, Suanluang Thailand
ITMD - United Kingdom
41
Wholesale Suppliers of cereals, canned vegetables, baked beans
Address : 11 Reading Road, Woodley United Kingdom
SWASTIK IMPEX - India
Exporters of sesame seeds, groundnut kernels, mustard seeds, fennel seeds, papad fruit, oil
seeds, pulses, canned vegetables, fenugreek seeds, sunflower seeds, cumin seeds
Address : 828, Star Chambers, Harihar Chowk,, Rajkot, Gujarat India
ANSH INTERNATIONAL - India
Exporters / Wholesale Suppliers of Canned Mushroom, Fruit Juices, Canned Fruits, Curried
Vegetables, Dehydrated Vegetables, Canned Vegetables
Address : 302, 14- B, Shridhar Appt., Vaishalinagar, Indore, Madhya Pradesh India
MIRANDA-PREMIER - Russian Federation
Wholesale Suppliers of canned vegetables, beans
Address : Baikalskaya,7, Moscow Russian Federation
42
SIINC. FZC - United Arab Emirates
Exporters of Canned Vegetables, Canned Fruits
Address : PO Box 41831, Sharjah United Arab Emirates
RIDA FRUITS SDN BHD - Malaysia
Manufacturers / Exporters of canned vegetables, canned fruits, canned mushrooms, canned
fruit juices
Address : PLO 248, Kawasan Perindustrian, Sri Gading, Batu Pahat, Johor Malaysia
GRAND PEAK FOODSTUFF COMPANY - China
Exporters of canned fruits, canned vegetables, beans
Address : Tianjin China
NEEL BIO-TECH PVT. LTD - India
Exporters of agro products, cumin seed, canned vegetables, peanuts, sesame seeds,
dehydrated vegetables
Address : S/3, Navrang, Swastik Cross Road,, Ahmedabad, Gujurat India
43
DONGSHEN FOODSTUFF CO. - China
Exporters of canned vegetable, canned fruit
Address : XM China
SHANGHAI XINGTENGMA IMP. & EXP. CO.,LTD. - China
Exporters of canned vegetables, canned fruits
Address : ROOM1305, XIANGJIANG BUILDING NO.18,LANE 1265, WEST ZHONGSHAN
ROAD,, SHANGHAI, SHANGHAI China
SHING KEE FOOD INDUSTRIAL CO.,LTD. - China
Manufacturers of canned vegetable, mushrooms, shitakes mushrooms, rice wine, straw-
mushrooms, water chestnuts, straw mushrooms sauce
Address : NO.11 JIAOMEI IND DEV ZONE,LONGHAI CITY, ZHANGZHOU, FUJIAN China
LA FIAMMANTE - Italy
Exporters of canned vegetables
44
Address : Via Argine, Naples Italy
JP WIN TRADE - Thailand
Exporters of canned vegetable
Address : Techatungkha, Donmuang, Bangkok 10210 Thailand
AB_DUBAI - United Arab Emirates
Exporters of canned vegetable
Address : Dubai United Arab Emirates
GIANTS CANNING - South Africa
Manufacturers of Canned Vegetables
Address : P.O. Box 86406, City Deep, 2049, Johannesburg South Africa
SAGAR INTERNATIONAL - India
45
Exporters of canned vegetables, barley, millet, groundnut kernels, rice, cumin seeds, maize,
sesame seeds, wheat, fennel seeds, dil seeds, fenugreek seeds, coriander seeds
Address : Padmanabh Chambers, Danapith, Rajkot, Gujarat India
TENET FOREIGN TRADE - Turkey
Exporters of dried vegetables, canned vegetables, frozen vegetables, dried fruits, canned fruits
Address : ACIBADEM, ISTANBUL, TURKEY Turkey
LINYI KATAYAMA FOODSTUFFS CO., LTD. - China
Manufacturers of canned vegetables, salted vegetables
Address : Hedong Private Science and Technology Industry Park, Shandong China
PARAMOUNT NOURISHMENTS PVT.LTD. - India
Manufacturers of dehydrated fruit powders, mix fruit jam, canned vegetables
Address : 501-502,Shreenath Niwas,Podar Road,Santacruz(west),Mumbai-400054,
Maharashtra India
4. Winemaking, or vinification, is the production of wine, starting with selection of the grapes and ending with bottling the finished wine.
46
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation).
The science of wine and winemaking is known as oenology (in American English, enology).
Process
After the harvest, the grapes are crushed and allowed to ferment. Red wine is made from the must (pulp) of red or black grapes that undergo fermentation together with the grape skins, while white wine is usually made by fermenting juice pressed from white grapes, but can also be made from must extracted from red grapes with minimal contact with the grapes' skins. Rosé wines are made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color, but little of the tannins contained in the skins.
During this primary fermentation, which often takes between one and two weeks, yeast converts most of the sugars in the grape juice into ethanol (alcohol). After the primary fermentation, the liquid is transferred to vessels for the secondary fermentation. Here, the remaining sugars are slowly converted into alcohol and the wine becomes clear. Some wine is then allowed to age in oak barrels before bottling, which add extra aromas to the wine, while others are bottled directly. The time from harvest to drinking can vary from a few months for Beaujolais nouveau wines to over twenty years for top wines. However, only about 10% of all red and 5% of white wine will taste better after five years than it will after just one year.[1] Depending on the quality of grape and the target wine style, some of these steps may be combined or omitted to achieve the particular goals of the winemaker. Many wines of comparable quality are produced using similar but distinctly different approaches to their production; quality is dictated by the attributes of the starting material and not necessarily the steps taken during vinification.
Variations on the above procedure exist. With sparkling wines such as Champagne, an additional fermentation takes place inside the bottle, trapping carbon dioxide and creating the characteristic bubbles. Sweet wines are made by ensuring that some residual sugar remains after fermentation is completed. This can be done by harvesting late (late harvest wine), freezing the grapes to concentrate the sugar (ice wine), or adding a substance to kill the remaining yeast before fermentation is completed; for example, high proof brandy is added when making port wine. In other cases the winemaker may choose to hold back some of the sweet grape juice and add it to the wine after the fermentation is done, a technique known as süssreserve.
The process produces wastewater, pomace, and lees that require collection, treatment, and disposal or beneficial use.
The grapes
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Harvested Cabernet Sauvignon grapes.
Of all factors affecting the quality of a wine, the quality of the grapes more than any other factor determines the quality of the wine. Their quality is not only affected by their variety, but also by the weather during the growing season, the soil, the time of harvest, and the way they are pruned. The combination of these effects is often referred to as their terroir. The most common species of wine grape is Vitis vinifera, which includes nearly all varieties of European origin.
The grapes are usually harvested from the vineyard in the autumn (fall), in the northern hemisphere from early September until the beginning of November, or the middle of February until the beginning of March in the southern hemisphere.
Harvesting and destemming
Harvest is the picking of the grapes and in many ways the first step in wine production. Grapes are either harvested mechanically or by hand. The decision to harvest grapes is typically made by the winemaker and informed by the level of sugar (called °Brix), acid (TA or Titratable Acidity as expressed by tartaric acid equivalents) and pH of the grapes. Other considerations include phenological ripeness, berry flavor, tannin development (seed colour and taste). Overall disposition of the grapevine and weather forecasts are taken into account.
The corkscrew shaped feed auger sits on top of a mechanical crusher/destemmer. Grape clusters are then fed into the machine where they are first crushed, then destemmed. Stems exit at the end while juice, skins, seeds and some debris exit the bottom.
Mechanical harvesters are large tractors that straddle grapevine trellises and, using firm plastic or rubber rods, strike the fruiting zone of the grapevine to dislodge the grapes
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from the rachis. Mechanical harvesters have the advantage of being able to cover a large area of vineyard land in a relatively short period of time, and with a minimum investment of manpower per harvested ton. A disadvantage of mechanical harvesting is the indiscriminate inclusion of foreign non-grape material in the product, especially leaf stems and leaves, but also, depending on the trellis system and grapevine canopy management, may include moldy grapes,canes, metal debris, rocks and even small animals and bird nests. Some winegrowers remove leaves and loose debris from the grapevine before mechanical harvesting to avoid such material being included in the harvested fruit. In the United States mechanical harvesting is seldom used for premium winemaking because of the indiscriminate picking and increased oxidation of the grape juice. In other countries (such as Australia and New Zealand), mechanical harvesting of premium winegrapes is more common because of general labor shortages.
Central component of a mechanical destemming. Paddles above the small circular slots rotate to remove the larger chunks of stems. Grapes are pulled off the stems and fall through the holes. Some small amount of stem particles are usually desired to be kept with the grapes for tannin structure.
Manual harvesting is the hand-picking of grape clusters from the grapevines. In the United States, grapes are traditionally picked into 30 pound boxes, and in many cases these boxes are consolidated into ½ ton bins or two-ton bins for transport to the winery. Manual harvesting has the advantage of using knowledgeable labor to not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain bunch rot or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating a lot or tank of wine.
Destemming is the process of separating stems from the grapes. Depending on the winemaking procedure, this process may be undertaken before crushing with the purpose of lowering the development of tannins and vegetal flavors in the resulting wine. Single berry harvesting, like what is done with some German Trockenbeerenauslese, avoids this step altogether with the grapes being individually selected.
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Crushing and primary fermentation
Crushing is the process of gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Desteming is the process of removing the grapes from the rachis (the stem which holds the grapes). In traditional and smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers. These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about desteming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins. These accumulate at the edge of the press. For red winemaking,because the stems of the grapes have a relatively high tannin content, they are usually removed before fermentation; in addition to tannin they can also give the wine a vegetal aroma (due to extraction of 2-methoxy-3-isopropylpyrazine which has an aroma reminiscent of green bell peppers.) On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have 'ripened' and started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming. Removal of stems first means no stem tannin can be extracted. In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with "delicate" red varietals such as Pinot noir or Syrah, all or part of the grapes might be left uncrushed (called "whole berry") to encourage the retention of fruity aromas through partial carbonic maceration.
Crushed grapes leaving the crusher.
Most red wines derive their color from grape skins (the exception being varieties or hybrids of non-vinifera vines which contain juice pigmented with the dark Malvidin 3,5-diglucoside anthocyanin) and therefore contact between the juice and skins is essential for color extraction. Red wines are produced by destemming and crushing the grapes into a tank and leaving the skins in contact with the juice throughout the fermentation (maceration). It is possible to produce white (colorless) wines from red grapes by the fastidious pressing of uncrushed fruit. This minimizes contact between grape juice and skins (as in the making of Blanc de noirs sparkling wine, which is derived from Pinot noir, a red vinifera grape.)
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Most white wines are processed without destemming or crushing and are transferred from picking bins directly to the press. This is to avoid any extraction of tannin from either the skins or grapeseeds, as well as maintaining proper juice flow through a matrix of grape clusters rather than loose berries. In some circumstances winemakers choose to crush white grapes for a short period of skin contact, usually for three to 24 hours. This serves to extract flavor and tannin from the skins (the tannin being extracted to encourage protein precipitation without excessive Bentonite addition) as well as Potassium ions, which participate in bitartrate precipitation (cream of tartar). It also results in an increase in the pH of the juice which may be desirable for overly acidic grapes. This was a practice more common in the 1970s than today, though still practiced by some Sauvignon blanc and Chardonnay producers in California.
In the case of rosé wines, the fruit is crushed and the dark skins are left in contact with the juice just long enough to extract the color that the winemaker desires. The must is then pressed, and fermentation continues as if the wine maker was making a white wine.
Yeast is normally already present on the grapes, often visible as a powdery appearance of the grapes. The fermentation can be done with this natural yeast, but since this can give unpredictable results depending on the exact types of yeast that are present, cultured yeast is often added to the must. One of the main problems with the use of wild ferments is the failure for the fermentation to go to completion, that is some sugar remains unfermented. This can make the wine sweet when a dry wine is desired.Frequently wild ferments lead to the production of unpleasant acetic acid (vinegar) production as a by product.
A cap of grape skins forms on the surface of fermenting red wine.
During the primary fermentation, the yeast cells feed on the sugars in the must and multiply, producing carbon dioxide gas and alcohol. The temperature during the fermentation affects both the taste of the end product, as well as the speed of the fermentation. For red wines, the temperature is typically 22 to 25 °C, and for white wines 15 to 18 °C. For every gram of sugar that is converted, about half a gram of alcohol is produced, so to achieve a 12% alcohol concentration, the must should contain about 24% sugars. The sugar percentage of the must is calculated from the measured density, the must weight, with the help of a saccharometer. If the sugar content of the grapes is too low to obtain the desired alcohol percentage, sugar can be added (chaptalization). In commercial winemaking, chaptalization is subject to local regulations.
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During or after the alcoholic fermentation, malolactic fermentation can also take place, during which specific strains of bacteria convert malic acid into the milder lactic acid. This fermentation is often initiated by inoculation with desired bacteria.
Pressing
Ancient winepress in Israel with the pressing area in the center and the collection vat off to the bottom left.
Pressing is the act of applying pressure to grapes or pomace in order to separate juice or wine from grapes and grape skins. Pressing is not always a necessary act in winemaking; if grapes are crushed there is a considerable amount of juice immediately liberated (called free-run juice) that can be used for vinification. Typically this free-run juice is of a higher quality than the press juice. However, most wineries do use presses in order to increase their production (gallons) per ton, as pressed juice can represent between 15%-30% of the total juice volume from the grape.
Presses act by positioning the grape skins or whole grape clusters between a rigid surface and a moveable surface and slowly decrease the volume between the two surfaces. Modern presses are able to follow a pressing program which dictates the duration and pressure at each press cycle, usually ramping from 0 Bar to 2.0 Bar. Sometimes winemakers choose pressures at which they wish to separate the streams of pressed juice, which is called making "press cuts." As the pressure increases on the grape skins so too increase the amount of tannin extracted into the juice, often rendering the pressed juice excessively tannic or harsh. Because of the location of grape juice constituents in the berry (water and acid are found primarily in the mesocarp or pulp, whereas tannins are found primarily in the pericarp, or skin, and seeds), pressed juice or wine tends to be lower in acidity with a higher pH than the free-run juice.
Before the advent of modern winemaking, most presses were basket presses made of wood and operated manually. Basket presses are composed of a cylinder of wooden slats on top of a fixed plate, with a moveable plate that can be forced downward (usually by a central ratcheting threaded screw.) The press operator would load the grapes or pomace into the wooden cylinder, place the top plate in place and begin to lower it until juice began to flow from the wooden slats. As the juice flow decreased to a minimum, the plate was ratcheted down again until a similar flowrate was achieved. This process would continue until the press operator determines that the quality of the pressed juice or wine is below standard, or all liquids have been pressed from the grape skins. Since the early
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1990s, modern mechanical basket presses have seen a resurgence amongst higher-end producers seeking to replicate the gentle pressing of the historical basket presses. Because basket presses have relatively compact design, the press cake offers a longer relative pathway through which the juice must travel before leaving the press. It is believed by advocates of basket presses that this relatively long pathway through the grape or pomace cake serves as a filter to solids that would otherwise negatively impact the quality of the press juice.
With red wines, the must is pressed after the primary fermentation, which separates the skins and other solid matter from the liquid. With white wine, the liquid is separated from the must before fermentation . With rose, the skins may be kept in contact for a shorter period to give color to the wine, in that case the must may be pressed as well. After a period in which the wine stands or ages, the wine is separated from the dead yeast and any solids that remained (called its lees), and transferred to a new container where any additional fermentation may take place.
Pigeage
Pigeage is a French winemaking term for the traditional stomping of grapes in open fermentation tanks. To make certain types of wine, grapes are put through a crusher and then poured into open fermentation tanks. Once fermentation begins, the grape skins are pushed to the surface by carbon dioxide gases released in the fermentation process. This layer of skins and other solids is known as the cap. As the skins are the source of the tannins, the cap needs to be mixed through the liquid each day, or "punched," which traditionally is done by stomping through the vat.
Cold and heat stabilization
Cold stabilization is a process used in winemaking to reduce tartrate crystals (generally potassium bitartrate) in wine. These tartrate crystals look like grains of clear sand, and are also known as "wine crystals" or "wine diamonds". They may appear to be sediment in the wine, but they are not. During the cold stabilizing process, the temperature of the wine, after fermentation, is dropped to close to freezing for 1-2 weeks. This will cause the crystals to separate from the wine and stick to the sides of the holding vessel. When the wine is drained from the vessels, the tartrates are left behind.
During "heat stabilization", unstable proteins are removed by adsorption onto bentonite, preventing them from precipitating in the bottled wine.
Secondary fermentation and bulk aging
During the secondary fermentation and aging process, which takes three(3) to six(6) months, the fermentation continues very slowly. The wine is kept under an airlock to protect the wine from oxidation. Proteins from the grape are broken down and the remaining yeast cells and other fine particles from the grapes are allowed to settle.
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Potassium bitartrate will also precipitate, a process which can be enhanced by cold stabilization to prevent the appearance of (harmless) tartrate crystals after bottling. The result of these processes is that the originally cloudy wine becomes clear. The wine can be racked during this process to remove the lees.
The secondary fermentation usually takes place in either large stainless steel vessels with a volume of several cubic meters of wine, or oak barrels, depending on the goals of the winemakers. Unoaked wine is fermented in a barrel made of stainless steel or other material having no influence in the final taste of the wine. Depending on the desired taste, it could be fermented mainly in stainless steel to be briefly put in oak, or have the complete fermentation done in stainless steel. Oak could be added as chips used with a non-wooden barrel instead of a fully wooden barrel. This process is mainly used in cheaper wine.
Amateur winemakers often use glass carboys, sometimes called demijohns with a capacity of 4.5 to 25 liters (approximately 1 to 6 gallons) to produce their wine. The vessel used for the process depends on both the amount of wine that is being produced, the grapes being used, and the goals of the winemaker.
Malo lactic fermentation
Malolactic fermentation is carried out by bacteria which metabolize malic acid and produce lactic acid and carbon dioxide. The resultant wine is softer in taste and has greater complexity. The process is used in most red wines and is discretionary for white wines.
Laboratory Tests
Whether the wine is aging in tanks or barrels, tests are run periodically in a laboratory to check the status of the wine. Common tests include °Brix, pH, titratable acidity, residual sugar, free or available sulfur, total sulfur, volatile acidity and percent alcohol. These tests are often performed throughout the making of the wine as well as prior to bottling. In response to the results, a winemaker can then decide if more sulfur needs to be added or other slight adjustments before it is bottled.
°Brix is a measure of the soluble solids in the grape juice and represents not only the sugars but also includes many other soluble substances such as salts, acids and tannins, sometimes called Total Soluble Solids (TSS) However, sugar is by far the compound in greatest quantity and so for all practical purposes Brix is a measure of sugar level. The level of sugar in the grapes is important not only because it will determine the final alcohol content of the wine, but also because it is an indirect index of grape maturity. Brix (Bx for short) is measured in grams per hundred milliliters, so 20Bx means that 100ml of juice contains 20gm of dissolved compounds. There are other common measures of sugar content of grapes, Specific gravity, Oechsle (Germany) and Beaume (France). The French Beaume (Be for short) has the benefit that one Be gives
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approximately one percent alcohol. Also one Beaume is equal to 1.8 Brix, that is 1.8 grams of sugar per one hundred milliliters. This helps with deciding how much sugar to add if the juice is low in sugar; to achieve one percent alcohol add 1.8 grams per 100 ml or 18 grams per liter. This is the process of chaptalization, legal in some countries illegal in others. However, perfectly acceptable for the home winemaker. Generally, for the making of dry table wines a Bx of between 20 and 25 is desirable, this is equivalent to Be of 11 to 14.
A Brix test can be ran either in the lab or out in field for a quick reference number to see what the sugar content is at. Brix is usually measured with a refractometer whilst the other methods use a hydrometer. Generally, hydrometers are a cheaper alternative. For more accurate use of sugar measurement it should be remembered that all measurements are affected by the temperature at which the reading is made, suppliers of equipment generally will supply correction charts.
Volatile acidity test verifies if there is any steam distillable acids in the wine. Mainly present is acetic acid but lactic, butyric, propionic and formic acids can also be found. Usually the test checks for these acids in a cash still, but there are new methods available such as HPLC, gas chromatography and even enzymatic methods. The amount of volatile acidity found in sound grapes is negligible. It is a by-product of microbial metabolism. It's important to remember that acetic acid bacteria require oxygen to grow. Eliminating any air in wine containers as well as a sulfur dioxide addition will limit their growth. Rejecting moldy grapes will also prevent possible problems associated with acetic acid bacteria. Use of sulfur dioxide and inoculation with a low-V.A. producing strain of Saccharomyces may deter acetic acid producing yeast. A relatively new method for removal of volatile acidity from a wine is reverse osmosis. Blending may also help—a wine with high V.A. can be filtered (to remove the microbe responsible) and blended with a low V.A. wine, so that the acetic acid level is below the sensory threshold.
Blending and fining
Different batches of wine can be mixed before bottling in order to achieve the desired taste. The winemaker can correct perceived inadequacies by mixing wines from different grapes and batches that were produced under different conditions. These adjustments can be as simple as adjusting acid or tannin levels, to as complex as blending different varieties or vintages to achieve a consistent taste.
Fining agents are used during winemaking to remove tannins, reduce astringency and remove microscopic particles that could cloud the wines. The winemakers decide on which fining agents are used and these may vary from product to product and even batch to batch (usually depending on the grapes of that particular year)[2].
Gelatin has been used in winemaking for centuries and is recognized as a traditional method for wine fining, or clarifying. Generally no gelatin remains in the wine because it reacts with the wine components, as it clarifies, and forms a sediment which is removed by filtration prior to bottling.
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Besides gelatin, other fining agents for wine are often derived from animal and fish products, such as micronized potassium casseinate (casein is milk protein), egg whites, egg albumin, bone char, bull's blood, isinglass (Sturgeon bladder), PVPP (a dairy derivative protein), lysozyme, and skim milk powder [2] .
Some aromatized wines contain honey or egg-yolk extract.[2]
Non-animal-based filtering agents are also often used, such as Bentonite (a volcanic clay-based filter), Diatomaceous Earth, cellulose pads, paper filters and membrane filters (thin films of plastic polymer material having uniformly sized holes).
Preservatives
The most common preservative used in winemaking is sulfur dioxide. Another useful preservative is potassium sorbate.
Sulfur dioxide has two primary actions, firstly it is an anti microbial agent and secondly an anti oxidant. In the making of white wine it can be added prior to fermentation and immediately after alcoholic fermentation is complete. If added after alcoholic ferment it will have the effect of preventing or stopping malolactic fermentation, bacterial spoilage and help protect against the damaging effects of oxygen. Additions of up to 100 mg per liter (of sulfur dioxide) can be added, but the available or free sulfur dioxide should be measured by the aspiration method and adjusted to 30 mg per liter. Available sulfur dioxide should be maintained at this level until bottling. For rose wines smaller additions should be made and the available level should be no more than 30 mg per liter.
In the making of red wine sulfur dioxide may be used at high levels (100 mg per liter) prior to ferment to assist stabilize color otherwise it is used at the end of malolactic ferment and performs the same functions as in white wine. However, small additions (say 20 mg per liter) should be used to avoid bleaching red pigments and the maintenance level should be about 20 mg per liter. Furthermore, small additions (say 20 mg per liter) may be made to red wine after alcoholic ferment and before malolactic ferment to over come minor oxidation and prevent the growth of acetic acid bacteria.
Without the use of sulfur dioxide, wines can readily suffer bacterial spoilage no matter how hygienic the winemaking practice.
Potassium sorbate is effective for the control of fungal growth, including yeast, especially for sweet wines in bottle. However, one potential hazard is the metabolism of sorbate to geraniol a potent and very unpleasant by-product. To void this either the wine must be sterile bottled or contain enough sulfur dioxide to inhibit the growth of bacteria. Sterile bottling includes the use of filtration.
Filtration
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Filtration in winemaking is used to accomplish two objectives, clarification and microbial stabilization. In clarification, large particles that affect the visual appearance of the wine are removed. In microbial stabilization, organisms that affect the stability of the wine are removed therefore reducing the likelihood of re-fermentation or spoilage.
The process of clarification is concerned with the removal of particles; those larger than 5-10 micrometers for coarse polishing, particles larger than 1-4 micrometers for clarifying or polishing. Microbial stabilization requires a filtration of at least 0.65 micrometers. However, filtration at this level may lighten a wines color and body. Microbial stabilization does not imply sterility. It simply means that a significant amount of yeast and bacteria have been removed.
Bottling
A final dose of sulfite is added to help preserve the wine and prevent unwanted fermentation in the bottle. The wine bottles then are traditionally sealed with a cork, although alternative wine closures such as synthetic corks and screwcaps, which are less subject to cork taint, are becoming increasingly popular.[3]
Winemakers
A winemaker or vintner is a person engaged in making wine. They are generally employed by wineries or wine companies, where their work includes:
Cooperating with viticulturists Monitoring the maturity of grapes to ensure their
quality and to determine the correct time for harvest
Crushing and pressing grapes Monitoring the settling of juice and the
fermentation of grape material Filtering the wine to remove remaining solids Testing the quality of wine by tasting Placing filtered wine in casks or tanks for storage
and maturation Preparing plans for bottling wine once it has
matured Making sure that quality is maintained when the
wine is bottled
Today, these duties require an increasing amount of scientific knowledge, since laboratory tests are gradually supplementing or replacing traditional methods. Hence the vast majority of winemakers have, or are studying for, a Bachelor of Science degree (or similar) majoring in oenology. Winemakers can also be referred to as oenologists as they study oenology - the science of wine.
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Making Wine for Home Use
Karl L. Wilker, Tavis S. Harris, Marilyn B. Odnealand Murli R. Dharmadhikari
If you consider making wine at home, some questions may arise. Wouldn’t it be easier to buy? Isn't it a complicated chemical process? Is it legal? Actually, up to one-hundred gallons of wine may be legally produced in a one-adult household, and up to two-hundred gallons in a two or more adult household (see ATF regulations). Although it may be easier go to the store, winemaking is an interesting scientific and creative process that can become a rewarding hobby. The most important advantage to making wine for home use is the satisfaction of serving your wine to friends and family and reliving your winemaking adventure over a wonderful dinner.
This guide is designed to help you decide if home winemaking is for you and to help you get started. It is a basic platform upon which you can build your own database of suppliers, experience, and styles. Ultimately, you will learn practical winery skills and derive a wine style based on your own preference and technique.
Overview
Wine is traditionally the product of fermented grapes. Although wine can be made from other fruits and even honey, this guide deals only with production of table wines made from grapes. Red and white table wines range from dry to sweet and have less than 14% alcohol.
Making Wine for Home Use is designed for the beginner, so the more involved laboratory procedures are not detailed here. Aging in oak barrels is not addressed, however the use of oak chips to impart oak character is. The References section will guide you on to further reading. An informative catalog from a reputable supplier is also a good source of information (see the Sources section).
It is advisable that before you begin to make wine at home, you set up a journal or some record system. A log of your winemaking experience through the
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years is valuable to your personal improvement and your value as a resource to others.
Getting Started
The first decision you need to make is whether you are going to process fresh or frozen grapes, or if you are going to purchase juice or concentrate. If you decide to start with grapes, you will need more equipment and space. If you are not growing the grapes yourself, you need to locate a source of fresh grapes or frozen grapes. You need about 15 pounds of grapes to yield 1 gallon of juice.
The second decision you need to make is how much wine to make. It is legal for a two adult household to make up to 200 gallons of wine. If you decide to make 200 gallons, you need room to process the grapes, work with the wine in 3 to 5 gallon carboys, and store the bottles. The beginning winemaker is best advised to make from 5 to 20 gallons of wine and then expand from that point if desired.
Once these decisions are made, you can begin locating sources and supplies. It is necessary that the home winemaker to be able to measure the percent of sugar in the juice. You will need a hydrometer with a scale to read sugar level (sacchrometer) to do this. A refractometer will also measure sugar level, but is more costly.
The Winemaking Process
Sugar in the grape juice, through the activity of yeast, is fermented into the alcohol in the wine. The equation for this chemical change is: C6H12 O6
2 CH 3 CH 2OH + 2 CO2or literally one molecule of glucose (sugar) is fermented to yield 2 molecules of ethanol (alcohol) and 2 molecules of carbon dioxide gas (bubbles). The alcoholic fermentation also produces heat.
It is necessary to know the level of sugar in the juice you begin with. By multiplying the sugar level (in °Brix) by a factor of 0.55, you can estimate the future alcohol level. You want a final level between 10 and 14% alcohol for table wines so you need to
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start out with a juice that has a sugar level from 20 to 22 °Brix for white wines and from 22 to 24 °Brix for red wines.
The first major step in the winemaking process is to extract the juice from the grapes. This step can be skipped if you begin with purchased fresh juice or juice from concentrate. The second major step is to ferment the juice and clarify and stabilize the wine. The third major step in winemaking is to bottle the wine and store it properly. The last step is to evaluate and enjoy your wine.
Steps in White Wine making
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Steps in Red Wine making
Wine Tasting
A 12 - 15 ounce tulip shaped glass is useful for the tasting and drinking of table wines. Red wines should be served at about 65°F and white wine should be served at about 45 - 50°F. To taste the wine, fill the glass 1/3 or less full and swirl the wine around to get the molecules up in the air. Sniff the wine and savor the aroma and bouquet. To help you describe what you smell, you may want to obtain the wine aroma wheel developed at the University of California at Davis. Taste the wine by taking some in your mouth and rolling it around your tongue. Note the sweet, sour and bitter tastes and
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the balance and body of the wine.
If you decide to grow grapes or make wine from those locally grown, the best way to learn what you like is to visit Missouri wineries and taste the wines in their tasting rooms. Sample, ask questions and take note of what you like. Visit the Wonderful Wines of Missouri website for more information on Missouri wineries or see the listing of Missouri Wineries at the Paul Evans Library of Fruit Science website. You may also wish to join the Missouri Winemaking Society, a non-profit organization of amateur winemakers in the state.
Wine Evaluation
The more you learn about tasting wine, the better you will be in evaluating your finished product. Whatever your level of ability, you need to spend some time critically evaluating your finished product. As your skills in sensory evaluation evolve, you may devise a score pad or evaluation table that you can fill out or each wine you make each and every year.
First, evaluate appearance. Is the wine clear or cloudy. Is the color appropriate? A white wine color of dark amber indicates oxidation is white wine and is not appropriate. Brown color in red wines is also inappropriate.
Second, evaluate the odor or "nose" (aroma and bouquet) of the wine. Do you detect a nice, fruity nose. Do you detect any off-odors?
Third, evaluate the taste. Does the wine taste good? Are the major components in the wine balanced? Is the taste of the wine consistent with its style? A dry, red wine, for example, should not taste overly sweet.
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Storing Wine
Home wine cellars can be quite elaborate or very simple. An area with a cool (about 60°F) and even temperature, out of direct sunlight, with relatively high humidity and away from strong odors and vibrations is ideal. Available now are small wine temperature controlled storage units, either free-standing or integrated into kitchen cabinetry. Wine cellars can be large rooms with temperature and humidity controls, a tasting area, and an extensive wine library. Most of us are content to find a cool spot in the home, out of direct sun, to store our wine. Be careful not to put your wine rack on top of a refrigerator or freezer that may vibrate and produce heat.
Corked bottles should be stored horizontally so that the cork is wetted. Screw capped bottles can be stored upright.
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Incense
Burning incense
Incense is composed of aromatic biotic materials. It releases fragrant smoke when burned. The term incense refers to the substance itself, rather than to the odor that it produces.
Many religious ceremonies and spiritual purificatory rites employ incense, a practice that persists to this day. Incense is also used in medicine and for its aesthetic value. The forms taken by incense have changed with advances in technology, differences in the
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underlying culture, and diversity in the reasons for burning it
Some commonly used raw incense and incense making materials (from top down, left to right) Makko powder (抹香; Machilus thunbergii), Borneol camphor (Dryobalanops aromatica), Sumatra Benzoin (Styrax benzoin), Omani Frankincense (Boswellia sacra), Guggul (Commiphora wightii), Golden Frankincense (Boswellia papyrifera), Tolu balsam (Myroxylon toluifera), Somalian Myrrh (Commiphora myrrha), Labdanum (Cistus villosus), Opoponax (Commiphora opoponax), and white Indian Sandalwood powder (Santalum album)
History of incense
Composition of incense
Throughout history, a wide variety of materials have been used in making incense. Historically there has been a preference for using locally available ingredients. For example: sage and cedar were used by the indigenous peoples of North America. This was a preference and ancient trading in incense materials from one area to another comprised a major part of commerce along the Silk Road and other trade routes, one notably called The Frankincense Trail.
The same could be said for the techniques used to make incense. Local knowledge and tools were extremely influential on the style, but methods were also influenced by migrations of foreigners, among them clergy and physicians who were both familiar with incense arts.
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Most recently, incensole acetate was isolated from Boswellia carterii and shown to be a potent TRPV3 agonist and cause anxiolytic-like and antidepressive-like behavioral effects in mice with concomitant changes in brain c-Fos activation, a marker for changes in neuronal activity.
Materials
Natural materials
The following fragrance materials can be employed in either direct or indirect burning incense. They are commonly used in religious ceremonies, and many of them are considered quite valuable. Essential oils or other extracted fractions of these materials may also be isolated and used to make incense. The resulting incense is sometimes considered to lack the aromatic complexity or authenticity of incense made from raw materials not infused or fortified with extracts.
Plant-derived materials
Woods and barks
Agarwood Cedar Sandalwood Cypress Juniper Cassia
Seeds and fruits
Coriander Harmala Juniper Nutmeg Star anise
Vanilla
Resins and gums
Benzoin Copal Frankincense Myrrh Labdanum Dragon's blood Storax Galbanum Elemi Camphor Sandarac Guggul Opoponax
Tolu balsam
Leaves
Patchouli Sage Bay Tea
Roots and rhizomes
Vetiver Orris Calamus Spikenard Galangal Couch Grass
Flowers and buds
Clove Lavender
Saffron
Animal-derived materials
Ambergris Musk
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Operculum
Essential oil fragrances
The following fragrances are but some of the many that can be utilized as essential oils. Incense deriving its aroma primarily from essential oils is usually cheaper than that made from unextracted raw materials.
Patchouli Cedarwood Sandalwood Jasmine Rose Ylang-ylang
Artificial fragrances
Artificial fragrances are normally used in the cheapest forms of incense. They are usually added to a base formed from charcoal powder. Typically, the essential oils from the following plants are not available, and therefore the presence of their aromas is a sign of ingredients derived from chemical synthesis.
Cannabis Strawberry Opium Queen of the Night Lily of the valley Watermelon
Methods of making incense
Incense is available in various forms and degrees of processing. However, incense can generally be separated into direct burning and indirect burnings types depending on how it is used. Preference for one form or another varies with culture, tradition, and personal taste.
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Indirect burning
Indirect burning frankincense on a hot coal
Peganum harmala seeds used as incense
Indirect burning incense, also called non-combustible incense, is simply a combination of aromatic ingredients not prepared in any particular way or encouraged into any particular form, leaving it mostly unsuitable for direct combustion. The use of this class of incense requires a separate heat source since it does not generally kindle a fire capable of burning itself and may not ignite at all under normal conditions. This incense can vary in the duration of its burning with the texture of the material. Finer ingredients tend to burn more rapidly, while coarsely ground or whole chunks may be consumed very gradually as they have less total surface area. The heat is traditionally provided by charcoal or glowing embers. The incense is burned by placing it directly on top of the heat source or on a hot metal plate in the censer or thurible. In Japan a similar censer called a egōro (柄香炉?) is used by several Buddhist sects. The egōro is usually made of brass with a long handle (柄 e?)) and no chain. Instead of charcoal, makkō powder is poured into a depression made in a bed of ash. The makkō is lit and the incense mixture is burned on top. This method is known as Sonae-kō (Religious Burning).
The best known incense materials of this type, at least in the West, are frankincense and myrrh, likely due to their numerous mentions in the Christian Bible. In fact, the word for "frankincense" in many European languages also alludes to any form of incense.
Whole: The incense material is burned directly in its raw unprocessed form on top of coal embers.
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Powdered or granulated: The incense material is broken down into finer bits. This incense burns quickly and provides a short period of intense smells.
Paste: The powdered or granulated incense material is mixed with a sticky and incombustible binder, such as dried fruit, honey, or a soft resin and then formed to balls or small cakes. These may then be allowed to mature in a controlled environment where the fragrances can commingle and unite. Much Arabian incense, also called Bukhoor or Bakhoor, is of this type, and Japan has a history of kneaded incense, called nerikō or awasekō, using this method.
Recombined: Within the Eastern Orthodox Christian tradition raw frankincense is ground into a fine powder and then mixed with various sweet smelling essential oils. Floral fragrances are the most common (rose being among the most popular), but citrus such as lemon is not uncommon. The incense mixture is then rolled out into a slab approximately ¼” thick and allowed to dry for a week or so, until the slab is quite firm. It is then cut into small pieces resembling in many ways, the original raw frankincense. For use, one or two pieces at a time are placed on a hot coal inside a censer which is swung by the priest in order to venerate the altar, the icons, the clergy and the congregation during church services. To the Orthodox, incense represents the prayers of the faithful rising to heaven.
Direct burning
Incense sticks at Po Lin Monastery, Hong Kong
Incense coils hanging from the ceiling of an East Asian temple
Direct burning incense also called combustible incense, , generally requires little preparation prior to its use. When lit directly by a flame (hence the appellation) and then
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fanned out, the glowing ember on the incense will continue to smolder and burn away the rest of the incense without continued application of heat or flame from an outside source. This class of incense is made from a moldable substrate of fragrant finely ground (or liquid) incense materials and odorless binder.[1] The composition must be adjusted to provide fragrance in the proper concentration and to ensure even burning. The following types of direct burning incense are commonly encountered, though the material itself can take virtually any form, according to expediency or whimsy:
Coil: Shaped into a coil, the incense is able to burn for an extended period; from hours to days.
Cone incense Cone: Incense in this form burns relatively fast. Cone incense containing mugwort
are used in Traditional Chinese medicine for moxibustion treatment. Cored stick: This form of stick incense has a supporting core of bamboo. Higher
quality varieties of this form have fragrant sandalwood cores. The core is coated by a thick layer of incense material that burns away with the core. This type of incense is commonly produced by the Indians and the Chinese. When used for worship in Chinese folk religion, cored incensed sticks are sometimes known as Joss sticks.
Solid stick: This stick incense has no supporting core and is completely made of incense material. Easily broken into pieces, it allows one to determine the specific amount of incense they wish to burn. This is the most commonly produced form of incense in Japan and Tibet.
Dipped or Hand-dipped: This form simply dips Incense Blanks in any kind of essential or fragrance oil. It was made popular in American Flea markets by vendors who wanted their own style.
Direct burning incense of these forms is either extruded, pressed into forms, or coated onto a supporting material.
With extruded or pressed incense using water soluble binders like makko (抹香・末香). small quantities of water are combined with the fragrance and incense base mixture and kneaded into a hard dough. The incense dough is then pressed into shaped forms to create cone and smaller coiled incense, or forced through a hydraulic press for solid stick incense. The formed incense is then trimmed and slowly dried. Incense produced in this fashion has a tendency to warp or become misshapen when improperly dried, and as such
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must be placed in climate controlled rooms and rotated several times through the drying process.
Coating is used mainly to produce cored incense of either larger coil (up to 1 meter in diameter) or cored stick forms. The supporting material, either thin bamboo or Sandalwood slivers, are soaked in water or a thin water/glue mixture for a short time. The sticks are evenly separated then dipped into a tray of incense powder, consisting of fragrance materials and occasionally a plant based binder. In India a resin based binder called Jigit is used. In Nepal, Tibet, and other East Asian countries a bark based powder called Laha or Dar is used. Three to four layers of powder are coated onto the sticks, forming a 2 mm thick layer of incense material on the stick. The coated incense is then allowed to dry in open air. Additional coatings of incense mixture can be applied after each period of successive drying. Incense sticks that are burned in temples of Chinese folk religion produced in this fashion can have a thickness between 1 to 2 cm.
Traditional methods
A spirit tablet with incense
Drying cored stick incense, Vietnam
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Indian incense
Indian incense can be divided into two categories: masala and charcoal. Masala incenses are made of dry ingredients, while charcoal incenses contain liquid scents. Masala incenses have several subgroups.
Masala
Masālā is a word in Hindi (and other Indian languages) meaning "spice mixture". It is commonly used when referring to curries or other food dishes. Masala incenses are made by blending several solid scented ingredients into a paste and then rolling that paste onto a bamboo core stick. These incenses usually contain little or no liquid scents (which can evaporate or diminish over time).
Dubars
Dubars are a sub-group of masala incense. They often contain ingredients entirely unfamiliar in the West and contain very complex scents. They are usually very slow-burning and are quite sweet and spicy in scent. They contain both solid and liquid perfumes in a binder which never quite dries out, making the incense sticks soft to the touch.
Champas
Champas are a sub-group of durbars. They contain a natural ingredient indigenous to India called "halmaddi". Halmaddi is a grey semi-liquid resin taken from the Ailanthus Malabarica tree. It smells like the flowers of the plumeria tree. Plumeria flowers are known as champa flowers in India, hence the name of the incense group. Halmaddi is hygroscopic which means it absorbs moisture from the air. This can cause champa incenses to have a wet feeling to them. Nag Champa is probably the most famous incense of the champa group.
Dhoops
Dhoops are another masala sub-group. They are an extruded incense, lacking a core bamboo stick. Many dhoops have very concentrated scents and put out a lot of smoke when burned. The most well-known dhoop is probably Chandan Dhoop. It contains a high percentage of Sandalwood.
Charcoal
Charcoal incenses are made by dipping an unscented "blank" (non-perfume stick) into a mixture of perfumes and/or essential oils. These blanks usually contain a binding resin (sometimes sandalwood) that holds the sticks' ingredients together. Most charcoal incenses are black in color.
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In the Temple in Jerusalem
The Ketoret was the incense offered in the Temple in Jerusalem.
Tibetan incense
Tibetan incense refers to a common style of incense found in Tibet, Nepal, and Bhutan. These incenses have a characteristic "earthy" scent to them. Ingredients vary from the familiar such as cinnamon, clove, and juniper, to the unfamiliar such as kusum flower, ashvagandha, or sahi jeera.
Many Tibetan incenses are thought to have medicinal properties. Their recipes come from ancient Vedic texts that are based on even older Ayurvedic medical texts. The recipes have remained unchanged for centuries.
Japanese incense
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Stacks of incense at a temple in Japan
Agarwood (沈香 Jinkō) and Sandalwood (白檀 Byakudan) are the two most important ingredients in Japanese incense. Agarwood is known as "Jinkō" in Japan, which translates as "incense that sinks in water", due to the weight of the resin in the wood. Sandalwood is one of the most calming incense ingredients and lends itself well to meditation. The most valued Sandalwood comes from Mysore in the state of Karnataka in India.
Another important ingredient in Japanese incense is kyara (伽羅). Kyara is one kind of agarwood (Japanese incense companies divide agarwood into 6 categories depending on the region obtained and properties of the agarwood). Kyara is currently worth more than its weight in gold.
Uses of incense
Incense, being an article familiar to humanity since the dawn of civilization, has meant different things to the different peoples who have come to use it. Given the wide diversity of such peoples and their practices, it would be impossible to form an all-inclusive list of the ways in which incense has come to be used, since the methods and purposes of employment are as diverse and nuanced as those who have employed it.
Practical use of incense
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Mosquito-repellent used in China, India, Canada, and Japan are usually manufactured in coil form and burned in a similar manner as incense
Incense fragrances can be of such great strength that they obscure other, less desirable odors. This utility led to the use of incense in funerary ceremonies because the incense could smother the scent of decay. Another example of this use, as well as of religious use is the Botafumeiro, which, according to tradition, was installed to hide the scent of the many tired, unwashed pilgrims huddled together in the Cathedral of Santiago de Compostela.
The regular burning of direct combustion incense has been used for chronological measurement in incense clocks. These devices can range from a simple trail of incense material calibrated to burn in a specific time period, to elaborate and ornate instruments with bells or gongs, designed to involve and captivate several of the senses. [8]
Incense made from materials such as citronella can repel mosquitoes and other aggravating, distracting or pestilential insects. This use has been deployed in concert with religious uses by Zen Buddhists who claim that the incense that is part of their meditative practice is designed to keep bothersome insects from distracting the practitioner.
Incense is also used often by people who smoke indoors, and do not want the scent to linger.
Aesthetic use of incense
Incense can be, like art for the eyes, music for the ears, or fine cuisine for the palate, an indulgence for the sense of smell. Many people burn incense to appreciate its smell, without assigning any other specific significance to it, in the same way that the forgoing items can be produced or consumed solely for the contemplation or enjoyment of the refined sensory experience. This use is perhaps best exemplified in the kōdō (香道?), where (frequently costly) raw incense materials such as agarwood are appreciated in a formalised setting. Also, it is considered by some to be an aphrodisiac.
Religious use of incense
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Incense burning at a temple in Taipei
Use of incense in religion is prevalent in many cultures and may have their roots in the practical and aesthetic uses considering that many religions with not much else in common all use incense. One common motif is of incense as a form of sacrificial offering to a deity.
Incense and health
Research into the effects of incense burning and health are unclear at this time.
Research carried out in Taiwan in 2001 linked the burning of incense sticks to the slow accumulation of potential carcinogens in a poorly ventilated environment by measuring the levels of polycyclic aromatic hydrocarbons (including benzopyrene) within Buddhist temples. The study found gaseous aliphatic aldehydes, which are carcinogenic and mutagenic, in incense smoke.
A survey of risk factors for lung cancer, also conducted in Taiwan, noted an inverse association between incense burning and adenocarcinoma of the lung, though the finding was not deemed significant.
In contrast, a study by several Asian Cancer Research Centers showed: "No association was found between exposure to incense burning and respiratory symptoms like chronic cough, chronic sputum, chronic bronchitis, runny nose, wheezing, asthma, allergic rhinitis, or pneumonia among the three populations studied: i.e. primary school children, their non-smoking mothers, or a group of older non-smoking female controls. Incense burning did not affect lung cancer risk among non-smokers, but it significantly reduced risk among smokers, even after adjusting for lifetime smoking amount." However, the researchers qualified the findings by noting that incense burning in the studied population was associated with certain low-cancer-risk dietary habits, and concluded that "diet can be a significant confounder of epidemiological studies on air pollution and respiratory health."
Boswellia incense has been shown to cause antidepressive behavior in mice.
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