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Tobacco

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Streamlined information for Hospitality Management students

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Tobacco

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

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