include processing and value addition of Clove

1. Processing and Value Addition
Clove
CS 5239 -Processing and Value Addition of Plantation Crop Products
M.M.C.B Ehelamalpe
PGIA/2015/182

2. Clove is largely used as dried whole buds. Ground clove is used
for curry mixtures and clove oil is used for flavoring foods and in
pharmaceutical perfumery industry.
They are native to the Maluku Islands in Indonesia, and are
commonly used as a spice. Cloves are commercially harvested
primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri
Lanka and Tanzania.
The compound eugenol is responsible for most of the
characteristic aroma of cloves.
Clove
Family - Myrtaceae
Botanical Name - Eugenia caryophyllata

3. Flow chart of Manufacturing
Clove Oil
Oil water separator
DistillateCondenserWater Chiller
Oil Distillation tank
Steam GeneratorClove powder/Clove
Leaves
Steam
hydrolat
Clove Buds selecting Grading Sun Drying Clove

4. Manufacturing Process- Clove Oil

5. Clove consist of about:
• Volatile oil (15-20%)
• Eugenol (70-90%)
• Acetyl Eugenol
• α,β- Caryopyllene
• Tannins
• Other substances mainly methyl furfural and dimethyl furfural.
Critical points to consider in manufacturing
and processing

6. Critical points to consider in manufacturing
and processing..
In Processing Cloves
• The right stage of harvesting clove buds is when flower petals change their colour
from olive green to yellow pink. Clusters of flowers are harvested together with the
stalks.
• The flower buds should be separate from the stalks and both buds and stalks are
dried in sun or artificial drier until they become dark brown and hard.
• Well dried good quality cloves are in golden brown color and badly dried cloves are
soft and pale brown with a whitish mealy appearance which are known as “khuker”
cloves.
• Green clove buds of the right stage give about 30% dry cloves. Well dried cloves
(8-10% moisture) can be stored in gunny bags without damage by fungus and
insects for 1 or 2 years.

7. In Clove Oil Manufacture..
• Clove oil consists of several compounds such as Eugenol,
which is the major component (85-90%) and eugenol acetate
(9-10%).
• Eugenol has a boilling temperature of 254 c and can be steam
distillated from freshly ground clove.

9. Organoleptic properties of Clove
COLOUR :- Dark Brown
ODOUR :-Aromatic, Strong Spicy
TASTE :-Aromatic, Pungent, Bitter and Spicy
SIZE :-Length (12-17mm), Diameter (3-4mm)
SHAPE :-Globular, depressed at the base,
pericarp is reticular wrinkled, bears
triradiate stigma, with slender stalk
about 4 mm long. It contains only one
seed. Initially it is white and hollow.

10. Present Marketable products
• Clove - Dried, fully grown but still
unopened flower buds.
• Clove Oil - Obtain from distillation of
flower buds
• Clove leaf Oil- Obtain from distillation of leaves

11. Standard No : SLS 247
Year : 1973
Title : Oil of clove bud
Subject : Chemical technology
Price (LKR) : 300
Price (USD) : 9
ICS No : 71.100.06
Standard Details for clove oil
Grades and SLS standards

12. Cloves Hand Picked Selected
Cloves HPS is the most Superior grade of Cloves. This grade
contains Good Size Full Bud Cloves with beautiful color. This grade
contains No Headless Cloves or Stems. Moisture is between 12-13%
maximum.
Cloves Grade No.1
Cloves No.1 is the second best grade in cloves. This grade is mostly
Full Bud Cloves with small percentage of Headless cloves. Moisture
is between 12-13% maximum.
Cloves FAQ
Cloves FAQ is a mixture of Full Bud Cloves, Headless Cloves and
some Stems.
Cloves Stems
Grades

13. The specifications for clove given by the Sri Lanka Slandered Institute is as
follows.
Grade 1 Grade 2 Grade 3
Khuker Cloves max.% by mass 03 05 10
Cloves below 10mm length max.% by mass 13 25 N.A
Extraneous matter max % by mass 01 02 03
Moisture max % by mass 12 12 14

14. Antiseptic
Carminative
Flavoring agent
Stimulant
Local anesthetic (Eugenol)
Spice
Oil in perfumery
Uses in toothache, dental preparations and mouth washes
Clove oil and zinc oxide are used in temporary filling of
dental cavities.
Due to the strong aromatic compounds , other chemically and medically
important chemical content in cloves create huge product
diversification.
Clove use as
Product diversification and reasons

15. Adulterant
 Clove stalks are slender stems of the inflorescence axis that show
opposite decussate branching. Externally, they are brownish, rough, and
irregularly wrinkled longitudinally with short fracture and dry, woody
texture.
 Mother cloves (anthophylli) are the ripe fruits of cloves that are ovoid,
brown berries, unilocular and one-seeded. This can be detected by the
presence of much starch in the seeds. They also contain volatile oil but only
about 3-5%.
 Brown cloves are expanded flowers from which both corolla and stamens
have been separate.
 Exhausted clove: Volatile oil is partly or completely removed. as a result
buds appear darker in color, withered in form and yields no oil.

16. Value addition products
• The clove is used in a type of cigarette .
• Due to the bioactive chemicals of clove, the spice
may be used as an ant repellent.
• They can be used to make a fragrance pomander
when combined with an orange. When given as a
gift in Victorian England, such a pomander
indicated "warmth of feeling."

17. Other Value addition products
• Toothpastes
• Chewing Gums
• Shaving soaps
• As organic weed Killer
• Perfumes
• Insects Repellents

19. Possible/ developed future products
• Dairy Products can be implemented with
Clove.. Such as
– Clove Yoguts
– Clove Butter
– Clove Milk
– Clove Cheese
– Clove Ice cream

20. Thank You