RURAL AGRICULTURAL WORK EXPERIENCE PROGRAMME

(R.A.W.E)

B.Sc. (Ag.), Part- IVth, Semester-Ist

2016-2017

INSTITUTE OF AGRICULTURAL SCIENCE

BANARAS HINDU UNIVERSITY

EXT-411

ASSIGNMENT ON

PROUCTION TECHNOLOGY OF

SPICES,MEDICINAL AND AROMATIC PLANTS

SUBMITTED TO- SUBMITTED BY-DR SHREE RAM SINGH MANISH KUMAR

Bsc (Ag) 4th yearR-13023

SPICES

*The term ‘Spices’ was derived from the Latin“species aromatacea”, means ‘Fruit of earth’.

*Spices are referred to the plant product, whichenrich or alter the taste of the food generally givingpungency

*Tropical in origin and perennial in nature.

*Most of the spices are native of India So, it isknown as the ‘Land of spices’.

* Home of spices/Spices bowl of India-Kerala. Thereare 63 spices are grown in India

INTRODUCTION

Different types of spices-

A. Major spices-

Black pepper

Cardamom

GingerTurmeric

B. Seed spices-

Coriander

Fenugreek

Cumin

Fennel

C. Tree spices

Clove

All spices

Nutmeg

Cinnamon

Tamarind

1) Black pepper (Piper nigram)

*Pepper is harvested from December to March inKerela. Generally it takes 180-230 days after floweringto reach full maturity.

*The bulk density of pepper ranges between 425 and 850g/L.

*There are different methods involve in post harvesttechnology-

(c)Despiking

(b)Drying

(a) Drying surface

*Value added product-a) White pepper c) Pepper oilb) Pepper oleoresin d) Piperine

2) Cardamom(Elettaria cardamomum)

*Cardamom are harvested when they are in ripe stage(physiological) .Splitting of capsules is done in maturecapsules.

*Curing– Curing of cardamom is nothing but drying at lowtemperature.

*In this process, moisture of green cardamomis reduced from 80-12% at 50*c so as toretain their green colour to the maximumextent.*It requires about 5-6 days for completedrying.

*Value addition-a) Bleached cardamomb) Cardamom oil

3) Ginger(Zingiber officinale)

*The quality of ginger products depends on variety and itscultivation practice.

*Ginger can be dried on clean bamboo mats or cementfloor. Depending on availability of sunlight full dryingperiod may vary from 7-14 days and desirablemoisture level is 10%.

*Value addition-A) Ginger oil B) Ginger oleoresin C) Gingerpreserve D) Ginger candy

4) Turmeric(Curcuma longa)

*Harvesting should be done at maturity without damage and the rhizomes may be washed. Turmeric should be boiled and dried.

*It may takes about 10-15 days to driedcompletely after boiling and turmeric breaks with ametallic twang.

*Clean terraces or cemented yards or clean bambooare should used for drying.

5) Coriander(Coriandrum sativum)

*Coriander is harvested when 50% seeds turn yellow. The harvested material should be dried in shade to retain seed colour and quality

*If it is not possible then material should be kept in bundles upside down to avoid direct sun rays on seeds which reduce their quality after drying, seeds are separated by light beating with sticks an winnowing

*Clean and dried seeds are filled in bags are stored indamp-free aerated stores.

6) Fenugreek(Trigonella foenum graceum)

*The harvested plants are tied in bundles and allowed todry for 4-6 days.

*Threshing should be done on clean cemented floor ortarpaulin. The grains are separated by beatingfollowed by winnowing or threshing using a mechanicalthresher.

*On commercial scale, grains are cleaned with thehelp of vacuum gravity separator or spiral gravityseparator.

*To get good price and easy marketing the produce shouldbe graded and stored properly.

7) Cumin(Cuminum cyminum)

*Harvested plants are stacked on clean threshing floor ortarpaulin for drying in sun.

*On commercial scale seeds are cleans with the help of vacuumgravity separator or distiner, spiral gravity separator.

8) Fennel(Foneiculum vulgare)

*Harvesting is completed by plucking twice or thrice at 10 daysintervals.

*After ripening umbels are dried in sun for 1-2 days and thenin shade for 8-10 days.

*Clean and dried seeds are filled in bags are stored in damp-free aerated stores..

9) Clove(Syzygium aromaticum)

*The harvested flower buds are separated from thecluster by hand and spread in the drying yard fordrying.

*The correct stage when the stem of the bud becomesdark brown and the rest of the bud lighter brown.

*Well dried cloves are only one-third weight of theoriginal.

*About 11000-15000 dried cloves weigh one kg.

10) Allspice(Pimento dioica)

*Dried berries are major item of commerce volatile oilfrom berry is yellowish to brownish possessing a warm spicyand sweet odour.

11) Nutmeg(Myrisitica fragrance)

*Nutmeg is generally harvested when its fruits split. Afterharvesting nutmegs are dried in their shells either sun orby mechanical drying.

*Oleoresin is extracted with solvents.

MEDICINAL PLANTS

Different types of medicinal plants-

1) Asgand2) Dill3) Henbane4) Isabgol5) Liquorice7) Periwinkle8) Pipali9) Rauvolfia10) Senna

1) Aswagandha(Withania somnifera)

*The roots are dried in the sun (8%moisture) the rootsare wrapped in gunny bags and stored in well ventilatedcool godowns for a long period without loss in quality.

*The roots are graded for marketing.

*Alkaloids- withanine and somniferine

*Uses– immuno modulator, anti stress, improve the malepotency

2) Dill(Anethum graveolens)

*The seed crop is harvested is at full ripe, grey-greenmaturity stage.

*It is kept in field for withering and seed is thusseparated and dried in shade for another 3-5 days.

*The seed yields 2.5-3% of essential oil.

*The seed crop can be easily stored for 1– years inpolythene lined gunny bags in cool, dry and ventilatedgodowns.

3) Henbane(Hyocyamus niger)

*The herb is dried in the shade for 3-5 days. Then it is packedin polythene bag and stored in dry cool godowns.

*Major alkaloids content- Hyoscyamine

*Uses– treatment of asthma, whooping cough and intestine

4) Isabgol(Plantago ovata)

*The plants are cut at the ground level after that the bundledand transported to threshing shed.

*These are allowed to dry for 2-3 days and then thrashed withthe help of bullocks or a tractor.

* Husk and seed are economic part.

5)Liquorice(Glycyrrhiza glabra)

*They are sun dried for 7-10 days when moisture 85% of theirmoisture lost.

*Artificial drying through hot blast of air (40*C).the produce ispacked in gunny bags for storage in dry cool place.

6) Pipali(Piper longum)

*The roots and thick basal stems are separated, cut into 2-5cm pieces are dried. These are called pipalamool in trade.

*The dry spikes can be stored in moisture proof containers fora few years

7) Periwinkle(Catharanthus roseus)

*The crop is dried in shade for 7-10 days, frequentlyturning is all over to avoid mould formation.

*The foliage, stem, root lose 80%, 70%, and 60% ofmoisture respectively during drying.

*Root is cut into 15-20 cm pieces before drying.

*The dry roots are wrapped in gunny bags and stored in acool, dry, ventilated godown up to 1-2 years.

9) Senna(Cassia angustifolia)

*The harvested produce should be sprayed in thin layersin open sun for 6-10hr. It is further dried in wellventilated drying sheds for 3-5 days.

*It should have not more than 8% moisture at storage.

*It is recommended to store in cool, dry place afterreducing the bulk under hydraulic press and wrapped ingunny bags lined with polythene particularly for longdistant transportation.

*Grading of the produce is common for marketing.

8) Sarpagandha(Rauvolfia serpentina)

*The roots are dug out both the tap root and its lateralbranches besides attached fibrous roots are collected.These are washed and dried in the sun.

*It loose 60% of its weight on drying due to loss ofmoisture.

*The roots are cut into 12-15cm pieces for convenienceof drying and storage.

*It can be stored for 2-3 years in godown without loss inpotency.

AROMATIC PLANTS

Different types of aromatic plants

1) Ambrette seed2) Celery3) Chamomile4) Davana5) Indian basil6) Java citronella7) Lemon grass8) Palmorosa oil grass

1) Ambrette seed or muskdana(Abelmoschus moschatus)

*The pods are dried in shade, thrashed through beating withsticks and winnowing to separate husk from seed.

*The seeds should also be dried in shade before storing in gunnybags.

*The seed oil is extracted through solvent extraction which allows an improved recovery of odoriferous principles (over hydro-distillation procedures)

2) Celery(Apium graveolens)

*The plants are cut at the ground level and dried overthrashing floor for a few days before thrashing and winnowingseeds are graded through sieving and stored in gunny bags in acool dry places.

3) Chamomile(Matricaria chamomilla)

*The harvested fresh flower are spread in thin layer over dryingsheds in shade for rapid drying at 20-24*C. these are distilledin a steam distillation unit producing blue oil.

*The oil has high chamazulene content, which imparts the oil itsblue colour.

4) Lemon grass(Cymbopogan flexuosus)

*The crop is cut at 20cm above the ground and left forwithering for 4-6 hrs in the field .It is cut into small pieceslater and distilled in a steam distillation.

*It has 0.5– 0.8% oil.

4) Davana(Artemisia pallens)

*Davana produces fresh herbage which is spread in thin layer onthrashing floor in shade and dried for several days constantlyturning the plant to avoid fermentation.

*Thus air-dried herbage is chopped in small pieces and distilledin a steam distillation unit at atmospheric pressure for 5-8 hrs.

*The oil improves in odour on maturation during storage.

5) Indian basil(Ocimum basilicum)

*After harvested it is wilted in the sun for 4-8 hr. Itsthicker stems are removed and balance herbage choppedinto small pieces and distilled in stem distillation unit.

*The fresh herb has 0.4%-0.5%.

6) Java citronella(Cymbopogon wintrianus)

*The harvested produce is wilted in open sun for 4-6hrs,chopped into small pieces and distilled in a steam distillationunit.

*The oil contains 85-90% total alcohol as gereniol and 35-45%aldehydes as citronellal.

7) Palmarosa oil grass(Cymbopogon martini var motia)

*The crop is wilted in sun for 6 hrs before chopping into small pieces for steam for steam distillation.

*Distillation takes 3hr to exhaust the semi dry herb