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Tobacco
 

Tobacco

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Streamlined information for Hospitality Management students

Streamlined information for Hospitality Management students

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  • www.bourbonstreet-tokyo.com/contents/bar/cigarscigars.about.com/.../blpages/blcigartobacco.htm
  • onyx-cigars.com/.../08/24/the-anatomy-of-cigars/
  • Fire cured tobacco is hung in large barns. where fires of hardwoods are kept on continuous or intermittent low smolder and takes between three days and ten weeks, depending on the process and the tobacco

Tobacco Tobacco Presentation Transcript

  • Tobacco
    Cigars and Cigarettes
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 1 / 44
    Saturday, May 29, 2010
  • Recap of the Previous session
    Explain the first 3 stages in Cheese production.
    What is rennet and what stage is it used in cheese production.
    What are the different categories of cheese.
    Name 5 cheese from France in all categories.
    Name 5 cheese from England in all categories.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 2 / 44
    Saturday, May 29, 2010
  • Scope of the Session
    Introduction and History of Tobacco.
    Raising Tobacco
    Varieties of Tobacco
    Service of Cigarettes
    Cigars
    The Cigar connoisseur
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 3 / 44
    Saturday, May 29, 2010
  • Introduction and History of Tobacco
    The native American Indians were the first to discover tobacco.
    Christopher Columbus discovered that they smoked it in their pipes.
    He brought the seeds to Europe where its medicinal properties were realized.
    In 1560 Jean Nicot a French Diplomat introduced it in France
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 4 / 44
    Saturday, May 29, 2010
  • Introduction and History of Tobacco
    The first hand rolled cigarettes were produced in Spain and France in 1600 A.D.
    By 1960 researchers found that smoking was injurious to health.
    Cigarette manufacturers reduced the tar and nicotine content.
    In the USA many companies have paid huge compensations.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 5 / 44
    Saturday, May 29, 2010
  • Raising Tobacco
    Raising tobacco requires moderate climate and proper soil.
    The perfect climate is provided by countries like, India, Cuba, Sumatra, Java, Jamaica and Philippines.
    Leading produces China, India, Brazil and the USA.
    The time frame from Planting to Shipment is 2 years.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 6 / 44
    Saturday, May 29, 2010
  • Phases in Manufacture of Tobacco
    1. Planting
    2. Harvesting
    3. Curing
    4. Manufacture
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 7 / 44
    Saturday, May 29, 2010
  • BAC-1121 Food and Beverage Service : Tobacco
    Slide 8 / 44
    Saturday, May 29, 2010
  • Planting
    Seed sown in nursery.
    Later transplanted after 6-8 inches tall.
    Soil is enriched and fertilized.
    Pesticides are sprayed or crop is dusted.
    The plants grow 4-6 feet in height.
    The plant is pruned of dead stems and leaves.
    A healthy plant has 9-20 leaves and are about 24-30 inches length.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 9 / 44
    Saturday, May 29, 2010
  • Pruning of Plants
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 10 / 44
    Saturday, May 29, 2010
  • BAC-1121 Food and Beverage Service : Tobacco
    Slide 12 / 44
    Saturday, May 29, 2010
  • Harvesting
    Harvesting after 70-90 days of transplanting with the precaution of sun burn.
    Priming: The hand picking technique.
    Stalk cutting: Cutting close to the root.
    Separation of leaves for Cigar, Cigarettes and Pipe Tobacco.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 13 / 44
    Saturday, May 29, 2010
  • BAC-1121 Food and Beverage Service : Tobacco
    Slide 14 / 44
    Saturday, May 29, 2010
  • BAC-1121 Food and Beverage Service : Tobacco
    Slide 15 / 44
    Saturday, May 29, 2010
  • Curing of Tobacco
    Curing is a process of drying and removal of the sap.
    It improves the aroma and heightens the flavor.
    Methods of Curing
    Flue Curing.
    Air Curing.
    Fire-curing
    Sun Curing
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 16 / 44
    Saturday, May 29, 2010
  • Flue Curing
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 17 / 44
    Saturday, May 29, 2010
  • Flue Curing
    In a barn
    Tiers of Poles hung lengthwise.
    Flues are ducts that carry heat pumped in at 170 * F which makes the tobacco leaves dry and brittle.
    The process lasts 4-5 days.
    The leaves are then separated as firsts, seconds and lugs depending on quality.
    The seconds form the bulk of the production.
    The leaves are spread out on the floor and allowed to ferment for 3-4 weeks.
    Flue cured tobacco is largely for cigarettes.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 18 / 44
    Saturday, May 29, 2010
  • Air Curing
    The process uses air to cure the leaves.
    The leaves are placed on unsheltered platforms.
    The barn has ventilators and temperature and humidity is controlled.
    Temperature of 65-75*F is maintained.
    Under good conditions 4-5 days are good enough for the curing process to be executed.
    Chewing tobacco is largely made using this method.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 19 / 44
    Saturday, May 29, 2010
  • Fire-Curing method
    Fire cured tobacco is hung in large barns. or intermittent low smolder and takes between here fires of hardwoods are kept on continuous three days and ten weeks, depending on the process and the tobacco.
    Fire curing produces a tobacco low in sugar and high in nicotine. Pipe tobacco, chewing tobacco, and snuff are fire cured.
    Flavored tobacco is also made the same way.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 20 / 44
    Saturday, May 29, 2010
  • BAC-1121 Food and Beverage Service : Tobacco
    Slide 21 / 44
    Saturday, May 29, 2010
  • Sun-Cured Tobacco
    Sun-cured tobacco dries uncovered in the sun.
    This method is used in Turkey, Greece and other Mediterranean countries to produce oriental tobacco.
    Sun-cured tobacco is low in sugar and nicotine and is used in cigarettes.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 22 / 44
    Saturday, May 29, 2010
  • Sun Cured Tobacco
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 23 / 44
    Saturday, May 29, 2010
  • Manufacture
    Freshly cured tobacco has a bitter and sharp aroma.
    Tobacco is stored in barrels for 2-3 years before the manufacturing.
    During this some water is added to maintain the moisture content and keeping the leaves brittle.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 24 / 44
    Saturday, May 29, 2010
  • Manufacture
    4. This process makes the leaves sweeter and the flavor becomes mild reducing the nicotine content.
    5. Flavorings can be added like honey, liquorices, menthol, glycerin maybe added to moisten tobacco
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 25 / 44
    Saturday, May 29, 2010
  • Varieties of Tobacco Group Work
    Latakia: is a dark and strong variety grown in eastern Europe. This is smoke cured which makes its color change.
    Perique: Is grown in the USA used for blending with Virginia tobacco.
    Pipe Tobacco:
    Cigarette Tobacco:
    Shisha Tobacco:
    Snuff Tobacco:
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 26 / 44
    Saturday, May 29, 2010
  • Cigars
    The best leaves come from Cuba, Jamaica, Borneo and Java.
    The plants are grown with all the special care.
    The aging process is slightly different.
    Cigar leaves don’t need re-drying.
    Bales of tobacco are placed in pre-heated rooms or simply hung
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 27 / 44
    Saturday, May 29, 2010
  • BAC-1121 Food and Beverage Service : Tobacco
    Slide 28 / 44
    Saturday, May 29, 2010
  • Cigar Contents
    1. Cigar filler Tobacco: Which is used inside the body of the cigar. Constitutes 85% of the cigar.
    2. Cigar Binder Tobacco: The one that holds the filler tobacco leaf, constitutes 10% of the cigar.
    3. Cigar wrapper Tobacco: Used for outer wrapping representing 5% of the cigar.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 29 / 44
    Saturday, May 29, 2010
  • BAC-1121 Food and Beverage Service : Tobacco
    Slide 30 / 44
    Saturday, May 29, 2010
  • BAC-1121 Food and Beverage Service : Tobacco
    Slide 31 / 44
    Saturday, May 29, 2010
  • Selecting a Cigar
    Judging a Cigar:
    A good quality cigar produces grey ash, lasts longer, A white ash cigar denotes a mildness while dark ash denotes strong cigar.
    Cigars are also judged by their appearance, touch, shape and aroma.
    A crude way of judging a cigar is by pressing it between fingers.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 32 / 44
    Saturday, May 29, 2010
  • Filling and Rolling a Cigar
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 33 / 44
    Saturday, May 29, 2010
  • Smoking test
    Smoking the Cigar
    The cigar should be smoked slowly and gracefully.
    The ‘V’ –Shaped end should be in the mouth.
    The end should be pierced or cut with care and never bitten.
    The tip of the other end should be lit with a match stick and not with a cigarette lighter.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 34 / 44
    Saturday, May 29, 2010
  • Cigar Piercer and Cutter
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 35 / 44
    Saturday, May 29, 2010
  • Cigar production
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 36 / 44
    Saturday, May 29, 2010
  • Service of Cigars
    Cigars should be offered in their own boxes and allow the guest to choose his own.
    The box should have the print of the type of cigar.
    After the guest chooses the cigar remove the cigar wrapper band.
    Offer the piercer or cutter and the matchbox.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 37 / 44
    Saturday, May 29, 2010
  • Service of Cigars
    38
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 38 / 44
    Saturday, May 29, 2010
  • Storage of Cigars
    All tobacco should be stored in a dry place and at even temperature.
    Usually stored in a glass case inside a restaurant.
    Cigars are best preserved in their boxes made of cedar wood .
    The best temperature should be around 65-70 *F.
    Cigars should never be refrigerated.
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 39 / 44
    Saturday, May 29, 2010
  • Choice of Cigars
    On Strength:
    C Colorado Strong
    CC Colorado Claro Medium
    CCC Claro Light
    On Length:
    9.5 “ Corona
    4.5” Half Corona
    4.5” Grown Corona
    4.5” Petit Corona
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 40 / 44
    Saturday, May 29, 2010
  • Popular Havana Brands of Cigars
    Bolivar
    Larranga
    Romeo
    Romeo and Juliet
    Upman
    La Corona
    Bock
    Havana
    Henry Clay
    J. S. Murais
    Chana
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 41 / 44
    Saturday, May 29, 2010
  • Questions??????
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 42 / 44
    Saturday, May 29, 2010
  • Group Work open Presentation
    Cigarette Manufacturing Companies and brands of the USA-KillaDelphia
    Cigarette manufacturing companies and brands of Europe-Tequila
    Snuff and Shisha tobacco producing companies and brands-Les Bijou
    Pipe Tobacco manufacturers and Indian Cigarette producers and brands-Flaming shots
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 43 / 44
    Saturday, May 29, 2010
  • Questions

    Comments
    BAC-1121 Food and Beverage Service : Tobacco
    Slide 44 / 44
    Saturday, May 29, 2010