This document discusses packaging of spices in India. It provides details on:
- The types of spices grown and exported from India, as well as forms in which they are distributed (whole, powdered, mixes, oils, etc).
- Requirements for packaging spices to prevent spoilage from moisture, aroma/flavor loss, discoloration, and microbial growth.
- Common packaging materials used for spices in bulk, institutional, and consumer packages, including jute bags, woven plastic bags, paper sacks, flexible pouches, bottles, and containers.
- Studies conducted on shelf-life of black pepper packaged in traditional bags vs. flexible plastic materials.
Define your target market: Determine who your ideal customers are, what their needs are, and where they shop for spices. This information will help you focus your marketing efforts and tailor your product offerings to better meet the needs of your target audience.
Create a strong brand identity: Develop a unique brand that sets you apart from competitors. This includes a brand name, logo, packaging design, and messaging that reflects your company's values and mission.
Utilize social media: Use social media platforms like Facebook, Instagram, and Twitter to engage with your customers and promote your products. Share recipes, cooking tips, and photos of your spices to create a loyal following.
Attend trade shows: Attend trade shows and industry events to network with other spice companies and meet potential customers. This is a great way to showcase your products and gain exposure.
Offer promotions and discounts: Offer promotions and discounts to incentivize customers to try your products. This can include a discount on their first purchase, a buy-one-get-one-free offer, or a gift with purchase.
Build relationships with retailers: Work to establish relationships with retailers who will carry your products. Offer them incentives such as volume discounts or free promotional materials to encourage them to feature your products prominently in their stores.
Provide excellent customer service: Provide exceptional customer service to ensure that customers have a positive experience with your company. Respond quickly to inquiries and complaints, and always strive to exceed their expectations.
Ingress Exports to promote green earth products to remove plastics and reduce CO2 emission . This is the first step towards Green Earth cleansing process.
Define your target market: Determine who your ideal customers are, what their needs are, and where they shop for spices. This information will help you focus your marketing efforts and tailor your product offerings to better meet the needs of your target audience.
Create a strong brand identity: Develop a unique brand that sets you apart from competitors. This includes a brand name, logo, packaging design, and messaging that reflects your company's values and mission.
Utilize social media: Use social media platforms like Facebook, Instagram, and Twitter to engage with your customers and promote your products. Share recipes, cooking tips, and photos of your spices to create a loyal following.
Attend trade shows: Attend trade shows and industry events to network with other spice companies and meet potential customers. This is a great way to showcase your products and gain exposure.
Offer promotions and discounts: Offer promotions and discounts to incentivize customers to try your products. This can include a discount on their first purchase, a buy-one-get-one-free offer, or a gift with purchase.
Build relationships with retailers: Work to establish relationships with retailers who will carry your products. Offer them incentives such as volume discounts or free promotional materials to encourage them to feature your products prominently in their stores.
Provide excellent customer service: Provide exceptional customer service to ensure that customers have a positive experience with your company. Respond quickly to inquiries and complaints, and always strive to exceed their expectations.
Ingress Exports to promote green earth products to remove plastics and reduce CO2 emission . This is the first step towards Green Earth cleansing process.
Spices Industry. Spices and Condiments Processing BusinessAjjay Kumar Gupta
Spices Industry. Spices and Condiments Processing Business. Opportunities in Food & Agro Processing Industry. Kitchen Spices and Masala Powder. Grinding, Blending & Packaging of Indian Spices
Spice:
Spices play an important role in enhancing the flavor and taste of the processed foods. In addition, medicine industry is a major consumer of spices. Spice shall mean or to be applied to any dried, fragrant, aromatic or pungent, edible vegetable or plant substance, in the whole, broken or ground form, which contributes flavor; whose primary function in food is seasoning rather than nutrition, and which may contribute relish or piquancy to foods or beverages that is true to name, and from which no portion of any volatile oil or other flavoring principle has been purposely removed, or which no additive or spent spice has been added. Spices may be either the bark, buds, bulbs, flowers, fruit, leaves, rhizome, roots, seeds, stigmas and styles or the entire plant tops.
See more
https://goo.gl/xiD9QF
https://goo.gl/vsgcTZ
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Spice Processing, Spice Processing Plant, Processing of Spices, Small-Scale Spice Processing, Spices Processing Pdf, Spices Processing PPT, Spices Manufacturing Process, Spices Processing Flow Chart, Spices Manufacturing Project Report, Spices Production in India, Investment Opportunity in Setting up Spices Processing Business, How to Start a Spice Business, How to Start a Spice Processing Business, Starting a Spice Business, How to Start a Spice Manufacturing Business, How to Start Spices Production, Masala Manufacturing Business Ideas, Spices Industry, Spices Processing Industry, Opportunities in Food & Agro Processing Business, Industrial Processing of Condiments and Seasonings, Condiments and Sauces, Spices and Condiments, Spices and Condiments, Indian Kitchen Spices, Masala Powder, Spice Cultivation and Processing, Processing of Spices & Condiments, Spices in Pouch Packing, Spice (Chilli) Oleoresin Whole Spices Processing (Cleaning / Grinding & Packaging), Spices and Masala Grinding, Blending and Packing Spice Oil Extraction from Curry Leaves (100% EOU) Spices (Turmeric Powder, Red Chilli Powder, Dhaniya Powder, Garam Masala, Sabji Masala, Popcorn Masala), Spices (Turmeric, Red Chilli, Dhaniya and Jeera Powder) Extraction of Essential Oil and Packing of Ground Spices, Condiments, Spices, Condiments and Seasonings, Chili Sauce Production, Chilli Sauce, Chilli Sauce Production Process Pdf, Chili Sauce Processing Flow Chart, Chilli Sauce Making Business, Garlic Powder, Manufacture of Garlic Powder, How to Make Garlic Powder, Garlic Powder Production
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud, Gloucestershire
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
Food adulteration is the act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient.
Cultivation, Growing, Processing and Extraction of Spice and CondimentsAjjay Kumar Gupta
Cultivation, Growing, Processing and Extraction of Spice and Condiments (Ajowan Or Bishop Weed, Allspice Or Pimenta, Amchur, Anardana, Pepper Black, White And Green, Pepper, Long, Peppermint, Poppy Seed, Rosemary, Saffron, Sage, Savory, Shallot, Spearmint, Star-Anise, Sweet Flag Or Calamus, Tamarind, Tarragon, Thyme, Turmeric, Vanilla)
Spices and Condiments are important high value commodities traded internationally for many centuries. In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods which are either ready to eat or requiring minimal preparation time in the household, migration of large number of people of different ethnicity with their traditional food habits, to meet the changing requirements of industry.
See more
https://goo.gl/R1rv9k
https://goo.gl/gRhM4U
https://goo.gl/7xhMWz
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website : www.entrepreneurindia.co , www.niir.org
Tags
Agro Based Small Scale Industries Projects, Agro-processing of spices, book on spices, Cultivation of spices and condiments, Cultivation of various Spices in India, Extraction of Oleoresins & Essential Oils, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, How to extract oil from spices, How to grow spices from seeds, How to Process Spice, How to Start a Food Production Business, How to Start a Spices Production Business, How to Start Spices Processing Industry in India, How to Start Food Processing Industry in India, Importance of spices in our life, Most Profitable Food Processing Business Ideas, Most Profitable Spices Processing Business Ideas, new small scale ideas in Spices processing industry, Processing of spices and condiments, Processing of Spices and Plantation Crops, Production Technology of Spices, Profitable Spices to Grow, Small Scale Food Processing Projects, Small-scale spice processing, Spice production process, Spices and condiments and their uses, Spices and condiments pdf, Spices and Condiments: processing grading and Value added products, Spices Processing Industry in India, Starting a Food or Beverage Processing Business, Starting a Spices Processing Business, Steam Distillation of Spices
Economic use of plant resources, Medicinal Plants, gardening. All the basic garden plants along with gardening techniques, beneficial plants and their acitve components, cultivation practices, useful plants along with their botanical name and family. Medicinal plants, also called medicinal herbs, have been discovered and used in traditional medicine practices since prehistoric times. Plants synthesize hundreds of chemical compounds for various functions, including defense and protection against insects, fungi, diseases, and herbivorous mammals.Owing to fast paced world that we are living in, we are getting far from the nature. While the lifestyle that we live can have adverse effect on us, it is important to know that by introducing small changes in our daily life can go a long way in keeping us healthy and energetic. Therefore, the importance of Ayurveda holds true in today’s life as it is based on the principal of bringing us close to nature and relying on its natural powers to cure us and keep us healthy without any side effects.
Thanks to the use of natural ingredients and medicinal herbs, Ayurvedic medicines and products today have become a symbol of safety in contrast to synthetic drugs that are considered unsafe and hazardous for overall health.
One way of understanding the basic fundamentals of Indian Ayurved is to spend more time with nature and observe the plants and herbs. Each plant or herb has a specific quality and can be used to treat multitude of ailments and diseases. Medicinal plants like aloe, turmeric, tulsi, pepper, elachi and ginger are commonly used in a number of Ayurvedic home remedies and are considered to be the best aid among fighting ailments related to throat and skin. As a rich source of nutrients, anti-bacterial and antioxidant properties, ayurvedic herbs are non-toxic in nature and so the products or remedies made using them are often recommended for their high therapeutic value.
Treatment with herbal medicinal plants also hold a strong ground because these plants are considered to be safe and have no side effects. Since they are in sync with nature, they hold greater advantage over chemically treated products and synthetic medicines. As opposed to other drugs and medicines, Ayurvedic herbs are known to treat the disease from the root and thus aid in keeping you healthy and fit in the long run.
Title: Traditional Storage of Food Grains Through the Ages
Introduction:
The PowerPoint presentation delves into the fascinating realm of traditional storage methods for food grains, providing a comprehensive exploration of practices that have endured through the ages. This enlightening journey takes us through various techniques employed by different cultures, shedding light on the ingenuity of our ancestors in preserving essential sustenance.
Historical Overview:
To comprehend the significance of traditional food grain storage, it is crucial to embark on a historical voyage. Our ancestors, faced with the challenges of unpredictable climates and seasonal variations, devised ingenious methods to ensure a stable food supply. The presentation meticulously traces the evolution of these techniques, showcasing the diverse approaches adopted across regions and time periods.
Techniques Explored:
The heart of the presentation lies in its detailed examination of each traditional storage technique. From granaries to underground storage pits, every method is dissected to reveal its unique characteristics, advantages, and historical context. The audience gains insights into the cultural, economic, and environmental factors that influenced the choice of these storage methods.
Granaries:
The earliest form of centralized storage, granaries played a pivotal role in ancient civilizations. The presentation illuminates the architectural brilliance behind these structures, emphasizing their capacity to safeguard vast quantities of grains from pests and environmental factors. Anecdotes and case studies add a human touch, providing a vivid picture of daily life in societies heavily reliant on granary storage.
Silo Technology:
As societies advanced, so did their storage techniques. The advent of silo technology revolutionized grain storage, offering a vertical solution that optimized space and enhanced preservation. The presentation explores the engineering marvels of ancient silos, highlighting their durability and effectiveness in protecting against moisture and pests.
Underground Storage Pits:
In regions where climate extremes posed a threat, communities turned to underground storage pits. The presentation investigates the science behind this method, uncovering the natural insulation provided by the earth. Through visuals and expert insights, the audience gains a profound understanding of how these subterranean structures preserved food grains for extended periods.
Traditional Containers:
Beyond architectural solutions, the presentation delves into the variety of containers our ancestors crafted for storing grains. Woven baskets, clay pots, and animal-hide bags each served a purpose, reflecting the resourcefulness of diverse cultures. The intricate details of these containers, often passed down through generations, are brought to life, underscoring their role in maintaining the quality of stored grain
What is Organic Tea? What are the Growing Conditions for Organic Tea?LBTEAS
In today's world where "organic" and "health" are constantly being exported, organic not only represents original ecology, nature and health, but also has unlimited potential and room for growth. Organic is far more than a simple product, it is not a way of life, but a new and systematic production concept, a long period of experience and precipitation.
Spices Industry. Spices and Condiments Processing BusinessAjjay Kumar Gupta
Spices Industry. Spices and Condiments Processing Business. Opportunities in Food & Agro Processing Industry. Kitchen Spices and Masala Powder. Grinding, Blending & Packaging of Indian Spices
Spice:
Spices play an important role in enhancing the flavor and taste of the processed foods. In addition, medicine industry is a major consumer of spices. Spice shall mean or to be applied to any dried, fragrant, aromatic or pungent, edible vegetable or plant substance, in the whole, broken or ground form, which contributes flavor; whose primary function in food is seasoning rather than nutrition, and which may contribute relish or piquancy to foods or beverages that is true to name, and from which no portion of any volatile oil or other flavoring principle has been purposely removed, or which no additive or spent spice has been added. Spices may be either the bark, buds, bulbs, flowers, fruit, leaves, rhizome, roots, seeds, stigmas and styles or the entire plant tops.
See more
https://goo.gl/xiD9QF
https://goo.gl/vsgcTZ
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Spice Processing, Spice Processing Plant, Processing of Spices, Small-Scale Spice Processing, Spices Processing Pdf, Spices Processing PPT, Spices Manufacturing Process, Spices Processing Flow Chart, Spices Manufacturing Project Report, Spices Production in India, Investment Opportunity in Setting up Spices Processing Business, How to Start a Spice Business, How to Start a Spice Processing Business, Starting a Spice Business, How to Start a Spice Manufacturing Business, How to Start Spices Production, Masala Manufacturing Business Ideas, Spices Industry, Spices Processing Industry, Opportunities in Food & Agro Processing Business, Industrial Processing of Condiments and Seasonings, Condiments and Sauces, Spices and Condiments, Spices and Condiments, Indian Kitchen Spices, Masala Powder, Spice Cultivation and Processing, Processing of Spices & Condiments, Spices in Pouch Packing, Spice (Chilli) Oleoresin Whole Spices Processing (Cleaning / Grinding & Packaging), Spices and Masala Grinding, Blending and Packing Spice Oil Extraction from Curry Leaves (100% EOU) Spices (Turmeric Powder, Red Chilli Powder, Dhaniya Powder, Garam Masala, Sabji Masala, Popcorn Masala), Spices (Turmeric, Red Chilli, Dhaniya and Jeera Powder) Extraction of Essential Oil and Packing of Ground Spices, Condiments, Spices, Condiments and Seasonings, Chili Sauce Production, Chilli Sauce, Chilli Sauce Production Process Pdf, Chili Sauce Processing Flow Chart, Chilli Sauce Making Business, Garlic Powder, Manufacture of Garlic Powder, How to Make Garlic Powder, Garlic Powder Production
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud, Gloucestershire
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
Food adulteration is the act of intentionally debasing the quality of food offered for sale either by the admixture or substitution of inferior substances or by the removal of some valuable ingredient.
Cultivation, Growing, Processing and Extraction of Spice and CondimentsAjjay Kumar Gupta
Cultivation, Growing, Processing and Extraction of Spice and Condiments (Ajowan Or Bishop Weed, Allspice Or Pimenta, Amchur, Anardana, Pepper Black, White And Green, Pepper, Long, Peppermint, Poppy Seed, Rosemary, Saffron, Sage, Savory, Shallot, Spearmint, Star-Anise, Sweet Flag Or Calamus, Tamarind, Tarragon, Thyme, Turmeric, Vanilla)
Spices and Condiments are important high value commodities traded internationally for many centuries. In modern times, international trade in spices and condiments have increased dramatically which could be attributed to several factors including rapid advances in transportation, permitting easy accessibility to world markets, growing demand from industrial food manufacturers of wide ranging convenience foods which are either ready to eat or requiring minimal preparation time in the household, migration of large number of people of different ethnicity with their traditional food habits, to meet the changing requirements of industry.
See more
https://goo.gl/R1rv9k
https://goo.gl/gRhM4U
https://goo.gl/7xhMWz
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Fax: +91-11-23841561
Website : www.entrepreneurindia.co , www.niir.org
Tags
Agro Based Small Scale Industries Projects, Agro-processing of spices, book on spices, Cultivation of spices and condiments, Cultivation of various Spices in India, Extraction of Oleoresins & Essential Oils, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, How to extract oil from spices, How to grow spices from seeds, How to Process Spice, How to Start a Food Production Business, How to Start a Spices Production Business, How to Start Spices Processing Industry in India, How to Start Food Processing Industry in India, Importance of spices in our life, Most Profitable Food Processing Business Ideas, Most Profitable Spices Processing Business Ideas, new small scale ideas in Spices processing industry, Processing of spices and condiments, Processing of Spices and Plantation Crops, Production Technology of Spices, Profitable Spices to Grow, Small Scale Food Processing Projects, Small-scale spice processing, Spice production process, Spices and condiments and their uses, Spices and condiments pdf, Spices and Condiments: processing grading and Value added products, Spices Processing Industry in India, Starting a Food or Beverage Processing Business, Starting a Spices Processing Business, Steam Distillation of Spices
Economic use of plant resources, Medicinal Plants, gardening. All the basic garden plants along with gardening techniques, beneficial plants and their acitve components, cultivation practices, useful plants along with their botanical name and family. Medicinal plants, also called medicinal herbs, have been discovered and used in traditional medicine practices since prehistoric times. Plants synthesize hundreds of chemical compounds for various functions, including defense and protection against insects, fungi, diseases, and herbivorous mammals.Owing to fast paced world that we are living in, we are getting far from the nature. While the lifestyle that we live can have adverse effect on us, it is important to know that by introducing small changes in our daily life can go a long way in keeping us healthy and energetic. Therefore, the importance of Ayurveda holds true in today’s life as it is based on the principal of bringing us close to nature and relying on its natural powers to cure us and keep us healthy without any side effects.
Thanks to the use of natural ingredients and medicinal herbs, Ayurvedic medicines and products today have become a symbol of safety in contrast to synthetic drugs that are considered unsafe and hazardous for overall health.
One way of understanding the basic fundamentals of Indian Ayurved is to spend more time with nature and observe the plants and herbs. Each plant or herb has a specific quality and can be used to treat multitude of ailments and diseases. Medicinal plants like aloe, turmeric, tulsi, pepper, elachi and ginger are commonly used in a number of Ayurvedic home remedies and are considered to be the best aid among fighting ailments related to throat and skin. As a rich source of nutrients, anti-bacterial and antioxidant properties, ayurvedic herbs are non-toxic in nature and so the products or remedies made using them are often recommended for their high therapeutic value.
Treatment with herbal medicinal plants also hold a strong ground because these plants are considered to be safe and have no side effects. Since they are in sync with nature, they hold greater advantage over chemically treated products and synthetic medicines. As opposed to other drugs and medicines, Ayurvedic herbs are known to treat the disease from the root and thus aid in keeping you healthy and fit in the long run.
Title: Traditional Storage of Food Grains Through the Ages
Introduction:
The PowerPoint presentation delves into the fascinating realm of traditional storage methods for food grains, providing a comprehensive exploration of practices that have endured through the ages. This enlightening journey takes us through various techniques employed by different cultures, shedding light on the ingenuity of our ancestors in preserving essential sustenance.
Historical Overview:
To comprehend the significance of traditional food grain storage, it is crucial to embark on a historical voyage. Our ancestors, faced with the challenges of unpredictable climates and seasonal variations, devised ingenious methods to ensure a stable food supply. The presentation meticulously traces the evolution of these techniques, showcasing the diverse approaches adopted across regions and time periods.
Techniques Explored:
The heart of the presentation lies in its detailed examination of each traditional storage technique. From granaries to underground storage pits, every method is dissected to reveal its unique characteristics, advantages, and historical context. The audience gains insights into the cultural, economic, and environmental factors that influenced the choice of these storage methods.
Granaries:
The earliest form of centralized storage, granaries played a pivotal role in ancient civilizations. The presentation illuminates the architectural brilliance behind these structures, emphasizing their capacity to safeguard vast quantities of grains from pests and environmental factors. Anecdotes and case studies add a human touch, providing a vivid picture of daily life in societies heavily reliant on granary storage.
Silo Technology:
As societies advanced, so did their storage techniques. The advent of silo technology revolutionized grain storage, offering a vertical solution that optimized space and enhanced preservation. The presentation explores the engineering marvels of ancient silos, highlighting their durability and effectiveness in protecting against moisture and pests.
Underground Storage Pits:
In regions where climate extremes posed a threat, communities turned to underground storage pits. The presentation investigates the science behind this method, uncovering the natural insulation provided by the earth. Through visuals and expert insights, the audience gains a profound understanding of how these subterranean structures preserved food grains for extended periods.
Traditional Containers:
Beyond architectural solutions, the presentation delves into the variety of containers our ancestors crafted for storing grains. Woven baskets, clay pots, and animal-hide bags each served a purpose, reflecting the resourcefulness of diverse cultures. The intricate details of these containers, often passed down through generations, are brought to life, underscoring their role in maintaining the quality of stored grain
What is Organic Tea? What are the Growing Conditions for Organic Tea?LBTEAS
In today's world where "organic" and "health" are constantly being exported, organic not only represents original ecology, nature and health, but also has unlimited potential and room for growth. Organic is far more than a simple product, it is not a way of life, but a new and systematic production concept, a long period of experience and precipitation.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Hotel management involves overseeing all aspects of a hotel's operations to ensure smooth functioning and exceptional guest experiences. This multifaceted role includes tasks such as managing staff, handling reservations, maintaining facilities, overseeing finances, and implementing marketing strategies to attract guests. Effective hotel management requires strong leadership, communication, organizational, and problem-solving skills to navigate the complexities of the hospitality industry and ensure guest satisfaction while maximizing profitability.
Water treatment study ,a method to purify waste water
16_spices.pdf
1. 193
PACKAGING OF SPICES
Spices constitute an important group of agricultural commodities, which are considered
indispensable for culinary purposes and for flavouring food. Some of the spices and spice
products are also used for medicinal, perfumery and cosmetic purposes.
Branded Consumer Packs of Ground Spices
India is known as the “Home of Spices” and produces a large variety and quantity of spices.
About sixty-three varieties of spices are grown in the country, which includes Pepper (King of
Spices), Cardamom (Queen of Spices), Chillies, ginger, turmeric, coriander, cumin and many
others.
As most spices grow under specific climatic conditions, annual production level and India’s
share of spices in the world market has varied considerably in the recent years.
Although India exports spices to 130 countries in the world, of the total spices produced in the
country, (with the exception of pepper) only a small quantity of about 6-7% is exported. The
rest is consumed in the Indian market, as there is an immense domestic demand. A steady
increase is observed in the export of value added spices. There is also a good scope to increase
export earnings from spice oils and oleoresins as the global industry is increasingly leaning
towards natural flavours.
The export performance of spices and spice oils for the last two years is shown in Table 1.
Product Profile
Spices are aromatic substances of vegetable origin and are derived from various parts of
plants like leaves, bark, fruit, flower buds, stems, roots, seeds etc. Spices are used as
condiments and seasonings and form an essential part of food preparations as they add
flavour, taste and colour. Spices have good anti-oxidant and preservative properties as
well as good anti-microbial and antibiotic properties and therefore, are also used for
medicinal purposes.
Packages of Spices
2. 194
TABLE 1
Estimated Export of Spices from India During April ’02 to March ’03
as Compared with April ’01 to March ’02.
April’ 02 – March’ 03 * April’ 01 – March’ 02
Qty Value Unit Qty Value Unit Value
Item (’000 (Rs. Value (’000 (Rs. (Rs./kg)
Tonnes) Million) (Rs./kg) Tonnes) Million)
Pepper 20.00 1661 83.05 24.00 2119 88.30
Cardamom(s) 0.55 376 683.68 0.90 559 620.69
Cardamom(l) 1.30 185 142.15 1.25 204 163.04
Chilli 83.00 3015 36.33 75.00 2558 34.11
Ginger 8.50 241 28.34 8.00 250 31.29
Turmeric 32.00 994 31.05 35.00 846 24.18
Coriander 15.50 478 30.87 15.00 450 30.03
Cumin 10.00 762 76.15 14.00 1233 88.10
Celery 4.25 135 31.66 4.5.00 136 30.16
Fennel 4.20 167 39.68 4.00 163 40.70
Fenugreek 11.25 250 22.22 6.00 151 25.17
Other Seeds (1) 12.25 292 23.87 5.00 177 35.34
Garlic 1.25 57 45.64 1.10 39 35.19
Nutmeg & Mace 1.40 264 188.21 1.35 199 147.42
Other Spices (2) 26.00 1332 51.21 35.65 1623 45.53
Curry Powder 6.75 464 68.73 6.25 405 64.77
Mint Oil 8.50 3606 424.19 3.60 1276 354.56
Spice Oleoresins
and other Oils 4.25 3623 852.44 4.40 3865 878.36
Total 250.95 17900 245.00 16254
Value in
Million US $ 370.10 341.60
[Source: Estimate Based on DGCI & S Data, Shipping Bills /
DLE from customs and last year’s Export Trend.]
(*) Includes Menthol Crystal under Mint Oil.
(1) Includes Mustard, Aniseed, Bishops Weed (Ajwanseed), Dill Seed, Poppy Seed etc.
(2) Includes Vanilla, Tamarind, Asafoetida, Cassia, Saffron, Curry Leaf, Cambodge etc.
3. 195
Spoilage Factors
In order to select a suitable packaging material/type of package for spices, it is essential to know
the factors which affect the quality of spices.
Moisture Content
Spices, specifically spices in powder form, are hygroscopic in nature and pick-up moisture from
the atmosphere resulting in sogginess and caking/lumping of the powder. Pick-up of moisture
also results in loss of free-flowing nature of the spice powder.
Loss of Aroma / Flavour
Spices contain volatile oils, which impart the characteristic aroma/flavour to the product. Loss
in the volatile oil content or oxidation of some aromatic compounds result in aroma and flavour
loss.
Discolouration
Some of the spices like green cardamom, red chillies, turmeric, saffron contain natural
pigments. Light can affect the pigments resulting in loss or fading of colour and
deterioration.
Insect Infestation
Spices are prone to spoilage due to insect infestation, which can be further accelerated due to
high humidity, heat and oxygen.
Microbial Contamination
In high humidity condition of 65% and above, moisture absorption occurs. Beyond a certain
level of moisture content, spoilage due to microbial growth sets in.
Packaging Requirements
In order to maintain the quality of the spices during handling, transportation, storage and
distribution, the packaging material to be used is to be selected with care, keeping in mind the
functional as well as the marketing requirements. The packaging requirements for spices, in
general, are listed below:
• To protect the product from spillage and spoilage.
• To provide protection against atmospheric factors such as light, heat, humidity and
oxygen. The selected packaging materials should have high water vapour and oxygen
barriers.
• The packaging material should have a high barrier property to prevent aroma/flavour
losses and ingress of external odour.
• The volatile oil present in the spice product has a tendency to react with the inner/
contact layer of the packaging material, at times leading to a greasy and messy package
with smudging of the printed matter. The packaging material should therefore be
grease and oil resistant and compatible with the product.
• Besides the above functional requirements, the packaging material should
4. 196
have good machinability, printability and it should be easily available and
disposable.
Forms of Spices
In India spices are distributed and traded in a number of forms such as:
• Whole spices (cardamom, black pepper, clove, turmeric, ginger, cinnamon, cassia)
• Seed spices (celery, fennel, cumin, fenugreek)
• Powdered or ground spices (turmeric, chillies, ginger)
• Spice mixes (curry powders and masalas)
• Paste (curry paste, vindaloo paste, ginger-garlic paste)
• Concentrates (tamarind concentrate)
• Oils and oleoresins
Whole spices are generally traded in bulk quantities and the processor grinds them and blends
them for the finished spice product. Some quantity of the ground and blended spices are
packed in consumer packs of capacities ranging from 100 grams to 1kilogram. The protection
required by whole spices is from moisture ingress / pick-up and insect infestation. The loss in
flavour during storage in whole spices is negligible as the volatile oils are well protected within
the cells of the plant material. Powdered spices are also traded in bulk quantities and only a
small portion is packed in value added consumer packs. In powdered spices, the deterioration
is very rapid and much more care is required in selecting a suitable package.
Conventionally spices were exported in bulk packages, however with efforts of Spices
Board and the Government of India, exports in branded and value added consumer
packages is gradually on the increase.
Packaging Materials / Systems for Spices
Bulk Packaging
The traditional method is to use gunny/jute bags for packaging of whole spices, with
capacities ranging from 10kg to 70kg. The jute bags may be provided with a loose liner
bag of polyethylene or may be without a liner. At times double gunny bags are also
used, especially for whole black pepper. The double gunny bag is provided with an
inner polyethylene liner. The quality of the jute fabric used with respect to the grammage
and the weave (ends/picks) varies from one trader to the other. There is no standardisation
on the type and quality of the fabric used. A variety of jute fabrics such as hessian, light
weight DW, A-twill, heavy Cee etc. are used.
Recently, some of the spice traders/packers use alternate bulk packaging media such as
woven plastic bags which may be laminated or provided with a loose liner bag and
multiwall paper sacks with a plastic liner bag. The plastic based alternate packaging
materials are used to overcome the contamination problems associated with jute.
Moreover, the plastic bags / liners also help in retaining the quality of the spices packed
inside for a longer time.
5. 197
The latest trend is to use Jumbo bags (Flexible Intermediate Bulk Containers) (FIBCs) for
export of spices. These bags have a capacity of up to 1 tonne and offer various advantages
such as:
• Bags are flexible, collapsible and durable
• Can be used for packaging of granules, powder, flakes and any free flowing material
• Product wastage / spillage and tampering can be avoided
• Since the handling is mechanised, less labour is required
• Saving in time for loading and unloading
• Bags are light in weight and, therefore, freight costs are reduced
• Creates eco-friendly, pollution free working atmosphere
The jumbo bags are sometimes made from cloth but mainly from plastic fabric, which can
be laminated or provided with an inner plastic liner bag. The bags are provided with
filling and discharge spouts and slings for hanging during loading/unloading operations.
For designing a jumbo bag, factors such as capacity, product protection requirement, bulk
density of the product, filling and discharge facilities available at the user’s end, are to be
considered.
Institutional Packages
The spice traders also use institutional packs of capacities ranging from 2kg to 10kg. The
variety of packages used include laminated flexible pouches and plastic woven sacks which
replace traditional material like tinplate containers and jute bags.
Consumer Packages
The options available to the traders/exporters of
spices in the selection of a consumer pack for
domestic and export market are quite wide. However,
the selection/choice of the packaging material/
system depends upon a number of factors, which are
broadly listed below:
• Shelf-life period i.e. the degree of protection
required by the product against moisture pick-up,
aroma retention, discolouration etc. (this is more
critical in case of powdered spices)
• Climatic conditions during storage, transportation
and distribution
• Type/sector of market
• Consumer preferences
• Printability and aesthetic appeal
The package types generally used as consumer packs
are:
• Glass bottles of various sizes and shapes with
labels and provided with metal or plastic caps.
Unbranded Consumer Packs of
Ground Spices
6. 198
The plastic caps have added inbuilt features of
tamper evidence, dispensing, grinding etc.
• Printed tinplate container with/without dispensing
systems
• Composite containers with dispensers
• Plastic containers with plugs and caps with
dispensing and tamper evidence features
• Printed flexible pouches – pillow pouch, gusseted
pouch, stand-up pouch.
• Lined cartons
The printed flexible pouches have recently become very popular due to their easy
availability, excellent printability, light weight, machinability and cost-effectiveness. Also,
depending upon the functional and marketing requirements, the laminate/film can be tailor
made to serve a specific need.
The printed flexible pouches are generally laminates of various compositions. Some of the
commonly used laminates are:
• Polyester/metallised polyester/LDPE
• BOPP/LDPE
• BOPP/metallised polyester/LDPE
• Polyester/Al foil/LDPE
Polyester and BOPP based laminates are generally more popular for spice packaging due to
certain advantageous characteristics of each of these two
films.
Polyester used for lamination is generally 10 or 12µ
thick. The film is highly transparent with excellent
clarity, gloss and printability thus enhancing the sales
appeal. The film has very low moisture and gas
permeability and, therefore, ensures prolonged shelf-
life of the contents with aroma, flavour and taste
retention. The very high mechanical strength (tear,
puncture, burst and flex) minimises damage to the
contents during handling and transportation. The film
has good machinability as well as printability. The
latest printing technologies help in improving sales
promotions. The film is free from additives and,
therefore, does not impart any odour or taint to the
sensitive spice product that is packed.
BOPP films may be heat sealable or non heat sealable. The film has high yields, is stable under
climatic changes and has excellent moisture barrier. This film is smooth, glossy, crystal clear and
has high mechanical strength and non-contamination property for food contact applications.
Composite Containers
Plastic Pouches for Whole Spices &
Powders
7. 199
The sealant layer of LD – HD or LDPE can be
replaced by LLDPE or cast PP. Co-extruded films
can also be used. PVDC, EVOH and EVAL based
flexible materials also need to be studied as they
are now in the market and these materials have
high barrier properties.
A very important aspect to be considered in the
selection of flexible laminate, besides the factors
mentioned earlier, is the compatibility of the
contact layer of the packaging substrate with that
of the product packed inside. This needs to be
viewed critically for spice powders of turmeric,
chilli, ginger, pepper as well as spice mixes containing these spices. The volatile oils present
in these spices can react with the contact layer and cause stickiness and can also affect the
printing. De-lamination of the substrates may also occur. For these products, it is best to
avoid the use of LDPE ( low density polyethylene) as the heat sealant or the food contact
layer. The better option for sealant or contact layer could be co-extruded film of LD-HDPE
(with HDPE in contact with the product) or cast polypropylene. Alternatively, ionomer
(surlyn) or EAA (primacor) can also be considered as the sealant layers.
The types of pouches from flexible plastic based materials could be variable:
• Centre seal formation
• Three sides seal formation
• Four sides seal formation
• Strip pack formation
The vital link in the performance of the pouch is the seal integrity. The performance of the
heat seal layer is very important. Even if the film structure has been designed with
exceptional properties, with excellence in interlayer lamination, if the sealing of the pouch
fails, the product may get contaminated and in some cases become unfit for consumption.
Among the semi-rigid packages, plastic containers, specially of stretch blown PET of
different shapes are reported to be suitable for a shelf-life of about 180 days for masala
mixes. PET containers have the advantage of being clear, light in weight and have the desired
barrier properties.
Studies Conducted at IIP
Packaging of Whole Black Pepper
Traditionally black pepper was packed and traded in bulk quantities in gunny bags. A
market study carried out indicated that the product would have better acceptability in the
domestic as well as export market with improved packaging method, specially, by
introducing a shift in the packaging trend from the practice of bulk packaging to modern
concept of value addition through consumer packaging.
Spices Packed in Pouch-in-Carton
8. 200
In the above context, the Institute had carried out an extensive study on shelf-life / storage
of whole black pepper. The study involved evaluation of the traditional consumer
packaging system in jute and cotton bags and comparing the performance of these
packaging systems with modern flexible plastic based materials with respect to the keeping
quality of the product.
Since it was observed that the whole black pepper exported by various exporters have
different levels of moisture content at the time of packing, it was decided to conduct shelf-life
studies of MG1
grade black pepper at three different levels of initial moisture contents i.e.10%,
11% and 12%.
It is, however, to be noted that as per BlS and AGMARK specifications, MG1
, grade black
pepper should have a maximum moisture content of 11.50%. The studies conducted
indicated that at this stage (11.5%), there was no apparent visual or organoleptic change
in the product. When the product attained a moisture level of about 14%, fungus growth
was detectable.
The shelf-life of black pepper (MG1
– at three different moisture content levels) was carried
out in the laboratory, at four different storage conditions.
The shelf-life / storage studies were carried out with eight different flexible packaging
materials, which included the traditional cotton and jute bags. The parameters considered
for the determination of shelf-life were moisture content, loss of aroma and appearance of
fungus growth.
The results of the studies indicated that the conventional jute and cotton bags offer a
lower shelf-life, particularly at accelerated and cyclic conditions of storage. Under these
conditions there was loss of aroma, as well as moisture loss / gain beyond the acceptable
limits. At the test conditions, where the relative humidity was high, the moisture pick-
up was very rapid leading to fungus growth and deterioration of the product. In these
packs, the shelf-life at normal conditions was 3 to 4 weeks.
From the results of the studies, it was concluded that the packaging materials which could
offer the product a shelf-life of around one year and more at normal climatic conditions
(27°C ± 1°C and 65% ± 2% RH) in order of performance are:
a) 40 gsm paper / 0.12mm Al foil / 25µ LDPE
b) 12µ metallised polyester / 50µ LDPE
c) 25µ BOPP / 40µ LD – HD
d) 12µ polyester / 50µ LDPE
e) 90µ LD – Tie – Nylon – Tie – LD
The above materials (a, b, c & d are laminates and e is a co-extruded film) as well as other
materials with similar barrier properties were recommended for use as consumer pack
materials. These materials could be used as flat pillow pouches, gusetted pouch or stand-up
pouches.
9. 201
It is to be noted that over the period of years, the traditional packaging materials have
been replaced by plastics based materials, recommended above as well as similar
materials.
The study also concluded that if the upper moisture limit is 11.5%, then, at the time the
product is packed, the moisture content should not be more than 10%. It is also
significant to specify upper moisture levels/limits at the time the product is
manufactured and packed, not only in the case of black pepper and spices, but also for
all hygroscopic / moisture sensitive products.
Specifications Details for Packaging of Spices
Based on in depth studies conducted at the Institute, a set of packaging specifications
have been drawn up for consumer packs, intermediate packs and bulk packs, in respect of
different packaging materials that are suitable. Specification details with respect to some
of plastics based packages are given in appendix Tables 2A, 2B, 2C and 2D (at the end of
the article) for consumer packs and in appendix Tables 3A and 3B (at the end of the article)
for bulk packs.
Studies Conducted at CFTRI
Spice Powders
CFTRI, Mysore has carried out detailed storage studies for spice powders like pepper,
turmeric, cumin, coriander and chilli. The studies were carried out in 100 gram capacity
pouches of flexible packaging materials at accelerated storage conditions of 38°C, 92%
RH and standard conditions of 27°C, 65%R.H. The approximate shelf-life of different
spice powders under the two storage conditions is given in appendix Tables 4A and 4B
(at the end of the article).
The results of the study indicate that for long time storage at standard conditions of 27°C,
65% R.H. the materials which are suitable are laminates of cello / poly, metallised
polyester / poly and paper / foil / poly which offer shelf-life of 200 days, one year and
over one year respectively. Pouches of mono films of 200-gauge polypropylene or high
density polyethylene can be considered for short term storage of about 90 days.
Dry Herb Powders
Culinary herbs are traded internationally as dried herbs. Ground herbs are sensitive and
are prone to various types of changes such as loss of volatile oil, free flow property, microbial
spoilage and insect infestation. Light and oxygen bring about discolouration. Losses of
essential oils can also occur resulting in deterioration in the quality of herb powders.
Studies on powders of dehydrated rosemary, curry leaves and marjoram were undertaken
to determine the storage life of these products. The storage studies were carried out in
three rigid containers made of glass, high density polyethylene (HDPE), polyethylene
terepthalate (PET) and also using a flexible Al foil laminated pouch at accelerated conditions
10. 202
of 38°C, 92% RH and standard conditions of 27°C, 65% R.H. The herb powders were analysed
at fixed intervals of time for quality parameters such as:
• Moisture content
• Volatile oil content
• Chlorophyll content
• Colour
The results of the study indicate that for a long shelf-life of more than 6 months, the suitable
packages are glass bottles and pouches of Al foil laminate. For a shorter storage life of 3 to
6 months at standard conditions, PET and HDPE containers are suitable.
“ Guntur“ and “Byadigi” Varieties of Chillis
Chillis are cultivated as one of the most important cash crops in India. During 1999-2000
India earned Rs. 2166 millions from export of 61,253 tonnes of chillis (Spices Board 2000).
Chillis are valued for their colour and pungency (the active principle of pungency is
capsaicin). CFTRI , Mysore had undertaken studies to see the effect on the quality
with respect to colour and capsaicin in “Guntur” and “Byadigi” dried whole chillis
packed in 75µ high density polyethylene (HDPE) and 12µ metallised polyester / 37µ
LDPE pouches of 250 grams capacity. The studies were carried out at three different
conditions – accelerated (38°C, 90 ± 2% R.H.), ambient (27°C, 65% R.H.) and controlled
(4-5°C). The unit packs were withdrawn at intervals of 45 days and assessed for quality
with respect to parameters like:
• Surface colour
• Texture
• Mold Attack
• Moisture content
• Colour Retention
• Capsaicin content
Appendix Tables 5A & 5B (at the end of the article) indicate the mean values obtained
during the study.
The result indicated that the “Guntur” and “Byadigi” chillis (250g each) packed in
HDPE and metallised polyester / LDPE pouches had better colour even after 180 days
at 4-5°C than at ambient conditions. However, the retention of colour in metallised polyester
/ LDPE pouches was better than HDPE pouches at 4-5°C and at ambient conditions,
irrespective of the chilli variety. Under accelerated conditions (38°C, 90% RH), shelf-life for
“Guntur“ and “Byadigi” chillis in both the packages was less than 45 days (data not included
in the tables). The discolouration of red pigment of chillis during storage was highly
influenced by moisture and temperature. The capsaicin content showed a decreasing trend
irrespective of storage conditions, packaging material and chilli varieties. Under identical
storage conditions and packages, “Guntur” chillis had better shelf-life than “Byadigi” chilli.
[Sources: Reference numbers 3, 6 and 7]
Packaging of Spice Oil and Oleoresins
11. 203
Oleoresins and volatile oils are obtained from ground dried spices and have a good potential in
the export trade. These products are sensitive to light and are highly volatile in nature and
therefore need to be suitably packed and protected. The spices mainly used for extraction are
pepper, chillies, turmeric and ginger. These products are packed in epoxy coated narrow mouth
aluminium container of 1 to 5 litres capacity. Stretch blown PET bottles are also being used
because of their excellent barrier properties to oxygen and volatile oils and compatability
with the product. 5 litres food grade HDPE Jerry cans and 25kg wide mouth HDPE containers
with high thickness are also used.
Conclusion
Spices are distributed in whole, ground and paste form in consumer as well as in bulk packs.
Most traditional materials used earlier like paper, tinplate containers and jute bags are being
replaced by plastics materials for packaging of these products. Plastics are preferred due to
their properties such as light weight, easy availability, compatibility, hygeinic nature
machineability, printability, heat sealability and selective barrier properties.
12. 204
APPENDIX TABLE 2A
Specification Details for Whole and Ground Spices – Consumer Packs
Flexible Pouch Systems
(A) Ground Spices
(i) Other than Chilli powder, Turmeric powder, Curry powder and Masala powder
Laminates / Co-extruded films Laminates / Co-extruded films
(up to 500 grams capacity) (up to 1000 grams capacity)
12µ PET / 37.5µ LDPE 12µ PET / 50µ LDPE
12µ MET PET /37.5µ LDPE 12µ MET PET / 50µ LDPE
12µ PET / 37.5µ PP 12µ PET / 50µ PP
12µ MET PET / 37.5µ PP 12µ MET PET / 50µ PP
10µ PET / 9µ Al. foil / 37.5µ LDPE 10µ PET / 9µ Al. foil / 50µ LDPE
12µ Al. foil / 37.5µ LDPE 12µ Al. Foil / 50µ LDPE
25µ BOPP / 37.5µ LDPE 25µ BOPP / 50µ LDPE
25µ MET BOPP / 37.5µ LDPE 25µ MET BOPP / 50µ LDPE
25µ BOPP / 25µ BOPP 30µ BOPP / 30µ BOPP
30µ LDPE – 7.5µ Tie - 25µ PA – 7.5µ Tie - 30µ LDPE – 7.5µ Tie - 30µ PA – 7.5µ Tie -
30µ LDPE 30µ LDPE
The Innermost and Outermost The Innermost and Outermost
Layer of LDPE could be LLDPE Layer of LDPE could be LLDPE
or EAA or EAA
13. 205
APPENDIX TABLE 2B
Specification Details for Whole and Ground Spices – Consumer Packs
Flexible Pouch Systems
(A) Ground Spices
(ii) Chilli powder, Turmeric powder, Curry powder and Masala powder
Laminates/Co-extruded films Laminates/Co-extruded films
(up to 500 grams capacity) (up to 1000 grams capacity)
12µ PET / 37.5µ LD-HD (30% HD) 12µ PET/50µ LD-HD (30% HD)
12µ MET PET / 37.5µ LD-HD (30% HD) 12µ MET PET / 50µ LD-HD (30% HD)
12µ PET / 50µ PP 12µ PET / 62.5µ PP
12µ MET PET / 50µ PP 12µ MET PET / 62.5µ PP
10µ PET / 9µ Al. foil / 37.5µ LD-HD (30% HD) 10µ PET / 9µ Al. foil / 50µ LD-HD (30% HD)
12µ Al. foil / 37.5µ LD-HD (30% HD) 12µ Al. foil / 50µ LD-HD (30% HD)
25µ BOPP / 37.5µ LD-HD (30% HD) 25µ BOPP / 50µ LD-HD (30% HD)
25µ MET BOPP / 37.5µ LD-HD (30% HD) 25µ MET BOPP / 50µ LD-HD (30% HD)
35µ BOPP / 25µ BOPP 35µ BOPP / 35µ BOPP /
30µ LD – 7.5µ Tie - 25µ PA – 7.5µ Tie - 30µ LD – 7.5µ Tie - 30µ PA – 7.5µ Tie -
30µ LD-HD (30% HD) 40µ LD-HD (30% HD)
The LD or LD-HD layer could also be The LD or LD-HD layer could
LLD (outer) or LLD-HD (inner or outer) or also be LLD (outer) or LLD-HD
EAA layer (outer) (inner or outer) or EAA layer (outer)
14. 206
APPENDIX TABLE 2C
Specification Details for Whole and Ground Spices – Consumer Packs
Flexible Pouch Systems
(B) Whole Spices
(i) Other than Pepper and Cardamom
Laminates / Co-extruded films Laminates / Co-extruded films
(up to 500 grams capacity) (up to 1000 grams capacity)
50µ HD – LD 62.5µ HD – LD
50µ HD – LD – HD 62.5µ HD – LD – HD
12µ PET / 37.5µ LD 12µ Polyester / 50µ LD
25µ BOPP / 37.5µ LD 25µ BOPP / 50µ LD
12µ PET / 37.5µ PP 12µ PET / 50µ PP
25µ LD – 7.5µ Tie – 25µ PA – 7.5µ Tie – 30µ LD – 7.5µ Tie – 25µ PA – 7.5µ Tie –
25µ LD 30µ LD
The LDPE Inner and Outer layers The LDPE Inner and Outer
could also be LLDPE or EAA or layers could also be LLDPE or
LD-HD EAA or LD-HD
15. 207
APPENDIX TABLE 2D
Specification Details for Whole and Ground Spices – Consumer Packs
Flexible Pouch Systems
(ii) Pepper and Cardamom
Laminates / Co-extruded films Laminates / Co-extruded films
Up to 500 grams Up to 1000 grams
12µ PET / 37.5µ LD 12µ PET / 50µ LD
12µ MET PET / 37.5µ LD 12µ MET PET / 50µ LD
25µ BOPP / 37.5µ LD 25µ BOPP / 50µ LD
50 gsm paper / 9µ Al. foil / 37.5µ LD 50 gsm paper / 9µ Al. foil / 50µ LD
35µ BOPP / 25µ BOPP 30µ BOPP / 25µ BOPP
30µ LD – 7.5µ Tie – 25µ PA – 7.5µ Tie 30µ LD – 7.5µ Tie – 25µ PA - 7.5µ Tie –
30µ LD 30µ LD
The LDPE Inner and Outer layers The LDPE Inner and Outer
could also be LLDPE or EAA or layers could also be LLDPE or
LD-HD EAA or LD-HD
Note:
For all flexible pouch systems
While the above are indicative types of laminates and co-extruded films that are recommended,
any other flexible laminates or co-extruded films comparable to the barrier and strength
properties of above type of laminates or co-extruded films would also be acceptable.
1. Tolerances (Lower level permissible)
Polyester films (-5%)
Polyethylene films (-10%)
Polypropylene films (-10%)
BOPP films (-5%)
Al. foils (-5%)
Co-extruded films (-10%)
2. The laminate / co-extruded film could be transparent / opaque / coloured as per the
requirement of the importer.
3. All the materials used shall be of food grade and pass the prescribed Indian standard /
standards, if and as demanded by importing countries.
4. Printing requirements shall conform to as demanded by Spices Board and export
requirements.
16. 208
APPENDIX TABLE 3A
Specification Details for Whole and Ground Spices – Bulk Packs
Whole Spices/Seed Spices Direct Bulk
Product: Chillies, Ginger, Turmeric, Capacity : 40 kg/
Fenugreek, Coriander, 50 kg/
Cumin Seeds 70 kg/
1. Type of fabric/material : HDPE Woven flat or HDPE or PP woven circular
fabric. (*Loose liner bag optional)
2. Denier : 1000
3. Ends/dm : 50 ± 5
Picks/dm : 50 ± 5
4. Breaking load (kgf)
Warpway : 85 ± 5
Weftway : 85 ± 5
5. Seam Strength (kgf)
Bottom : 39 ± 2
Side : 35 ± 2
6. Stitching : Shall be 10 mm from the edge. The number of stitches
per 10 cm shall be between 9 and 11.
* Instead of using a loose liner bag, the woven sack could also be laminated with low density
polyethylene.
NOTE: Wherever tolerances are not indicated, the value to be considered as minimum value.
HDPE – High Density Polyethylene
PP – Polypropylene
17. 209
APPENDIX TABLE 3B
Specification Details for Whole and Ground Spices – Bulk Packs
Ground Spices Direct Bulk
Product: Curry Powder, Curry Mixes, Capacity : 50 kg
Chilli Powder, Coriander Powder
Turmeric Powder
1. Type of fabric/material : HDPE Woven flat or HDPE or PP woven circular
fabric with a loose liner bag *
2. Denier : 1000
3. Ends/dm : 50 ± 5
Picks/dm : 50 ± 5
4. Breaking load (kgf)
Warpway : 85 ± 5
Weftway : 85 ± 5
5. Seam Strength (kgf)
Bottom : 39 ± 2
Side : 35 ± 2
6. Stitching : Shall be 10 mm from the edge. The number of stitches
per 10 cm shall be between 9 and 11.
* Instead of using a loose liner bag, the woven sack could also be laminated with low density
polyethylene.
NOTE: Wherever tolerances are not indicated, the value to be considered as minimum value.
HDPE – High Density Polyethylene
PP – Polypropylene
18. 210
APPENDIX TABLE 4A
Probable Shelf-life of Ground Spices in Different Flexible
Pouches in 100g. Consumer Packs at 92% RH & 38°C
(Accelerated Storage Condition)
Sl. Pouch Packaging Pepper Turmeric Cumin Cori- Chilli
No. Material ander
S.L.* % S.L.* % S.L.* % S.L.* S.L.*
loss** loss** loss**
Initial Moisture
Content (% by wt.) 9.5 9.5 6.0 6.0 6.0
Critical moisture
content (% by wt.) w.r.t.
caking & lumping 11-12 11-12 10-11 10-11 10-11
1. 200 g*** (LDPE) low 30 80 25 35 70 75 80 —
density polyethylene
2. 350 g LDPE 50 75 45 30 — — — 60
3. 200 g (HDPE) high 60 75 — — — — — 70
density polyethylene
4. 200 g Polypropylene 40 50 35 30 70 50 — —
(PP)
5. 350 g PP 60 60 50 20 — — — —
6. 300 MXXT 25 10 30 5 — — 70 —
Cellophane
7. Double pouch of 35 50 45 20 — — 80 —
glassine gusset
inside + 250 g LLDPE
8. Double pouch 40 10 45 15 80 10 80 —
of 300 MSAT
cellophane
inside + 250 g LDPE
9. Glassine / — — 20 5 — — — —
150 g Polyamide
10. Saran coated cello / — — 40 5 — — — 50
poly laminate
11. Metallised polyester 120 20 120 10 120-150 30 150-180 150-180
12µ / 150 g
LDPE laminate
12. Paper / 9µ Al / expected 21 expected 5 expected — expected expected
foil / 150 g poly 1yr. 1yr. 1yr. 1yr. 1yr.
* Shelf-life (in days) with respect to caking and lumping.
** % loss of volatile oil at the end of 180 days.
*** g: gauge
19. 211
1,2,3,4 & 5 are
good moisture
Barriers but
poor volatile
Barriers
6. fairly
moisture proof,
good V.O.
barrier
7. moisture
proof, fair
barrier to V.O.
8. good barrier
to both
moisture &
V.O.
APPENDIX TABLE 4B
Probable Shelf-life of Ground Spices in Different Flexible
Pouches in 100 g Consumer Packs at 65% RH & 27°C
(Indian Standard Condition)
Sl. Pouch Pepper Turmeric Cumin Cori- Chilli Remarks
No. Packaging S.L.* % S.L.* % S.L.* % ander S.L.* on Packaging
Material loss** loss ** loss ** S.L.* Materials
of V.O. of V.O. of V.O.
Maximum 10.0 11.0 9.0 10.0 11.0
moisture
content (% by
wt. of the
product in an
atmosphere
of 65% RH &
27°C
1. 200 g*** LDPE 60 80 30 50 60 75 80 90
2. 350 g LDPE 60 75 30 50 60 — 60 90
3. 200 g HDPE 90 75 60 — 90 — 90 120
4. 200 g 90 65 60-90 40 90 45 120 150
Polypropylene
(PP)
5. 350 g PP 120 60 60-90 20 120 — 150 200
6. 300 MXXT 200 10 200 10 200 — 200 200
Cellophane
7. Double pouch 120 50 120 15 120 — 150 150
of glassine
gusset
inside + 250 g
LDPE
8. Double pouch 200 10 200 10 200 20 200 200
of 300 MSAT
cellophane
inside + 250 g
LDPE
20. 212
APPENDIX TABLE 4B
Probable Shelf Life of Ground Spices in Different Flexible
Pouches in 100 g Consumer Packs at 65% RH & 27°C
(Indian Standard Condition)
Sl. Pouch Pepper Turmeric Cumin Cori- Chilli Remarks
No. Packaging S.L.* % S.L.* % S.L.* % ander S.L.* on Packaging
Material loss** loss ** loss ** S.L.* Materials
of V.O. of V.O. of V.O.
9. Glassine / 120 — 120 15 120 — 120 150
150 g poly
10. Saran coated 200 — 200 10 200 — 200 200
cello/poly
11. Metallised 1 yr. 10-20 1 yr. 20-30 1 yr. 10 1 yr. 1 yr.
polyester
12 µ /
150 g LDPE
12. Paper / 9 µ 1 yr. 5 1 yr. 10 1 yr. — 1 yr. 1 yr.
Al foil/150 g
poly
* Shelf-life w.r.t. overall quality refers to probable quality changes due to considerable loss in
volatile oil, colour & flavour leading to overall loss – freshness of ground spices.
* As the product attains the maximum moisture content which is slightly below the critical
level of moisture, the shelf-life with respect to lumping or caking is not a problem at and
below 65% R.H. & 27°C
** % loss of volatile oil at the end of 120 days
*** g: gauge
11. good
moisture &
V.O. barrier
12. very good
moisture &
V.O. barrier
9. 10. Fairly
moisture
proof, good
Barrier to V.O.
21. 213
APPENDIX TABLE 5A
‘Guntur’ Chillis – Statistical Significance of Mean Values
for effect of Packaging, Temperature and Storage Period
Storage Packaging Temperature Overall Mean
Period, Days HDPE MPP Refrige- Ambient Storage Period
rator (Significance)
Moisture, %
45 9.20 9.20 9.20 9.20 9.20a
90 9.55 9.20 9.20 9.55 9.38b
135 9.45 9.25 9.15 9.55 9.35b
180 9.45 9.10 9.00 9.55 9.28b
Overall mean 9.41m
19.19l
9.14x
9.46y
SEm
= 0.0577
(significance) (32 df)
Colour Value
45 2267 2716 2631 2352 1176d
90 2034 2276 2372 1938 969c
135 1941 2168 2255 1854 927b
180 1895 2134 2228 1802 90a
Overall mean 2034l
2324m
2372y
1986x
SEm
= 0.9000
(significance) (32 df)
Capsaicin, %
45 0.38 0.38 0.35 0.40 0.38d
90 0.32 0.34 0.35 0.30 0.33c
135 0.32 0.32 0.35 0.28 0.32b
180 0.28 0.28 0.32 0.24 0.28a
Overall mean 0.32l
0.33l
0.34y
0.31x
SEm
= 0.0006
(Significance) (32 df)
SEm (df) – Standard error of the means (degree of freedom). Any two means corresponding
different superscirpts, l, m or x, y in rows and a,b,c,d in columns differ significantly (P≤0.05).
22. 214
APPENDIX TABLE 5B
‘Byadigi’ Chillis – Statistical Significance of Mean Values
for effect of Packaging, Temperature and Storage Period
Storage Packaging Temperature Overall Mean
Period, Days HDPE MPP Refrige- Ambient Storage Period
rator (Significance)
Moisture, %
45 9.90 9.90 9.90 9.90 9.90b
90 10.95 9.95 9.80 10.20 10.00b
135 9.60 9.50 9.65 9.50 9.55b
180 9.55 8.70 9.30 9.05 9.12a
Overall mean 9.78m
9.51l
9.66x
9.63y
SEm
= 0.2387
(significance) (32 df)
Colour value
45 4879 5580 5321 5138 5230b
90 3368 3798 3989 3177 3583a
135 3228 3744 3915 3057 3486a
180 3199 3680 3900 2978 3439a
Overall mean 3670l
4200m
4280y
3590x
SEm
= 120.20
(significance) (32 df)
Capsaicin, %
45 0.26 0.24 0.26 0.24 0.25d
90 0.20 0.20 0.20 0.20 0.20c
135 0.18 0.18 0.19 0.16 0.18b
180 0.14 0.15 0.15 0.14 0.15a
Overall mean 0.20l
0.19 l
0.20y
0.19x
SEm
= 0.0006
(Significance) (32 df)
SEm (df) – Standard error of the means (degree of freedom). Any two means corresponding
different superscirpts, l, m or x, y in rows and a,b,c,d in columns differ significantly (P≤0.05).
23. 215
References
1. Packaging India, Feb-Mar ’93, Flexible Packaging Media for Spices
2. Packaging India, Oct-Nov ’95, Bulk Packaging of Spices
3. Modern Food Packaging, Trends in Packaging of Spices and Spice Products
4. Packaging of Spices
5. Indian Food Packer, Nov – Dec ’01, Research Article on Storage Stability of Dehydrated Curry
Leaf (Murraya koenigii L.), Rosemery (Rosmarinus offcianlis L.) and Marjorm (Majorana
hortensis M.) in Different Packaging Materials by S. K. Ramalakshmi, A.R. Indiramma,
G. Sulochanamma and B. Raghavan
6. Journal of Food Science and Technology, ’01, Vol. 38, No. 3, 227 – 230. Packaging and Storage
Studies on Commercial Varieties of Indian Chillis (Capsicum annum L), by J. Pura Naik,
S. Nagalakshmi, N. Balasubrahmanyam, S. Dhanaraj and N.B. Shankaracharya
7. www.food-irradiation.com/spices.htm