This document discusses spice production and processing. It begins with an introduction to spices, their history of use, and major producing regions. It then describes the major divisions of spices and pre-processing steps like cleaning, drying, and grading. Technological aspects of grinding and sterilization methods like ethylene oxide fumigation, irradiation, steam treatment and high pressure processing are explained. Spice oleoresins and conclusions on ensuring food safety through innovative processing are also covered. The document provides an overview of spice cultivation, production processes and technologies used to add value and ensure safety of spices.

1. Spice production and processing
Submitted to – Er Madhu
Submitted by- Anuharsh Gaur
(15/IFT/011) and Tushar Tyagi
(15/IFT/010)

2. Content that will spice you up
• Introduction and history
• The majority division
• The pre processing processes
• The technological aspect
a) grinding
b) sterilization process
• Spice Oleoresins
• Conclusion
• References

3. The “MASALE”
• A spice is a seed, fruit, root, bark, or
other plant substance primarily used
for flavoring, coloring or preserving food.
• Many spices have antimicrobial properties.
• Spices are sometimes used
in medicine, religious
rituals, cosmetics or perfume production, or as a
vegetable.

4. THE “SPICY” HISTORY
• The spice trade developed throughout South
Asia and Middle East by at least 2000 BCE
with cinnamon and black pepper, and in East
Asia with herbs and pepper.
• The word spice comes from the Old French
word espice.

5. cont….
• Spices were among the most demanded and
expensive products available in Europe in
the Middle Ages ,the most common being black
pepper, cinnamon
• Spices were all imported from plantations in
Asia and Africa, which made them expensive.
• The control of trade routes and the spice-
producing regions were the main reasons
that Portuguese navigator Vasco da Gama sailed
to India in 1499.

6. INDIAN SPICES AND HERBS

7. IN INDIA
• With the discovery of the New World came new
spices, including allspice, chili peppers, vanilla,
and chocolate.
• It is the main reason why the BRITISHERS and
PORTUGESE rule us more than 200 years
• A context of spices is seen in early Vedas and
RAMAYANA and is considered as old as human
civilization

8. India and the spices
• Indian spices are known for it’s flavors
• India - Largest consumer, producer, exporter of
spices.
• China second largest producer
• 109 all over the word
• 52 in the India
• India’s world share of spice trade is 45-50%

9. MAJOR PRODUCT
SEGMENTS IN EXPORTS OF
SPICES

10. The SPICE(L) Division
• Major spices- Black pepper, Chilies, Ginger,
Turmeric
• Seed spices- coriander, celery, fennel, cumin
• Tree spices- clove ,nutmeg, kokum
• Herbal spices- thyme, marjoram
• Misc spices- garlic, pepper long, saffron

12. The Growing
• Black Pepper- Growing states : Kerala (95%),
Karnataka, Tamil Nadu
Harvest Period: November to January & January to
March
• Ginger- Growing states: Kerala, Meghalaya, Arunachal
Pradesh, Mizoram, Sikkim, Nagaland, Orisha
Harvest Period: January to February
• Turmeric- Growing states: Andhra Pradesh, Orisha,
Karnataka, Tamil Nadu, Maharashtra etc.
Harvest Period: February to May

13. Cont…….
• Red Chilies – Growing states: Andhra Pradesh,
Maharashtra, Karnataka etc.
Harvest Period: December to May
• Nutmeg - Growing states: Kerala, Tamil Nadu
Harvest Period: May to August
• Cumin - Growing states: Gujrat & Rajasthan
Harvest Period: February to May

14. Pre Processing Processes

15. Cleaning
• The crop should be cleaned before processing.
The first stage is to remove dust and dirt using a
winnowing basket.
• After winnowing the crop needs to be washed in
water
• The water must be changed regularly to prevent
recontamination of spices by dirty water

16. Drying
• This is by far the most important stage in the
process to ensure good quality spices. Inadequately
dried produce will lead to mould growth.
• During the dry season, sun drying is usually
adequate to dry the produce.
• During the wet season or times of high humidity,
which often coincides with the harvest of the spices,
a solar dryer or sun drying cannot be used
effectively. An artificial dryer that uses a cheap
energy sourceis necessary.

17. Cabinet solar
heater

18. Grading
• Spices can be graded by size, density, colour,
shape and flavour. Machines are available for
larger scale production units.

19. The Technological Aspect

20. Degree of Processing
• Spices are produced from large variety of plant
parts such as rhizomes, barks, leaves, fruits,
seeds etc
• Few spices can be incorporated directly into
food.
• The degree of fitness of processed spices depend
on its ultimate use.

21. Grinding
• The word GRIND means reducing the matter to
small particles or powder by crushing it
• Grinding of spices is a process which reduces
the solid matter of spices to small or powdery
form
• Grinding may also add value to the spices

23. Products which can be formed after
GRINDING PRODUCTS
• Straight spice powders (eg. Chilli powder,
Turmeric powder, Coriander powder, Pepper
powder, Cumin Powder, etc.,)
• Culinary Powders (eg. Samabr Powder, Rasam
Powder etc)
• Masala blends (eg. Garama Masala, Chicken
Masala, Meat masala etc)
• Seasonings and Tastemakers (eg. Snacks
seasonings (Masala munch, Green chilli masala,
sour cream onion, mint etc., and Pasta and
noodles tastemakers etc.,)
• Soup mixes blends ( Soup powders)

24. Production level
• For small-scale production (up to 100kg/day)
manual grinders are adequate. Small Chinese
or Indian models designed for domestic spice
grinding are suitable.
• For larger scale production a small, powered
grinding mill is needed and models are
available that can grind 25kg/hour. A grinding
mill needs to be placed in a separate and well
ventilated room because of the dust.

25. Cryogenic grinding can be useful
• It is the process of powdering of spices at sub
zero temperature ranging from -17.77 to -56
degree Celsius
• Spices are frozen with liquid nitrogen
• Normal grinding process do not use cooling
system and can reach up to 93.33 degree Celsius
• Solid materials are reduced to fine particles by
hammer.

26. Advantages
• Higher production rate
• Lower energy consumption
• Fine particle size
• More uniform particle distribution
• Low grinding cost
• No heat generation

27. Problems associated with spice
production
•High microbial load
•losses of valuable compounds
due to enzymes activity
•Losses of valuable compounds
due to conventional processing
and storage

28. Sterilization of spices
•Fumigation with ethylene
oxide(ETO)
•Irradiation
•Steam treatment
•High hydrostatic pressures
 Appearance and flavors are important factors for any
spice and must be remain intact in after any kind of
sterilization.

29. ETO treatment
• Ethylene oxide serves as a disinfectant ,fumigant
and insecticide
• It prevents humans microbial contaminants
such as E.Coli and salmonella
• It is highly effective in reducing and eliminating
pathogens reducing bacterial load yeast and
mold
• It has no major impact on flavour and apperance

30. Disadvantages of ETO
• Ethylene oxide (ETO) is banned in many
countries (e.g., Japan, and some European
countries) due to its reaction with spice
components to form ethylene chlorohydrin and
ethylene bromohydrin
• Ethylene chlorohydrin is a known carcinogen
that persists in the spice for many months
• Ethylene oxide also has been labelled as a
carcinogen by the W.H.O.

31. Irradiation of spices
• Gamma rays, electron beam X-Rays are
important and effective methods for spice
decontamination
• Doses of 3-10kGy is used to ensure the microbial
safety of spices
• Irradiation is allowed for decontamination of
dried herbs, spices and vegetable seasoning
• There may be the formation of low molecular
weight volatile or non volatile radiolysis
products emanating from packaging material.

32. Steam Treatment
• Usually high temperature steam is to whole
spices used before grinding
• The moisture condensed on the surface of the
particle needs to be removed after treatment to
prevent unwanted mould growth
• The treatment may hurt the volatile profile
colour physical state

34. High Hydrostatic Pressure
• High hydrostatic pressures ranging from 100 to
1000 Mpa is used for fruits and vegetable
products
• The inactivation of microorganisms is strongly
dependent on water activity
• Spice samples with water activity less than 0.66
shows no reduction in microbial count

35. Spice Oleoresins
• Ground herbs and spices lack the full,
rounded flavour profiles
• Spice oleoresins are a liquid, semi-solid or
solid residue obtained by solvent
extraction and possessing the full
character of natural spices

36. Conclusion
• Wide variety of flavours and food ingredients
can be produced
• Innovative processes may pivotally contribute to
HACCP concepts in the food industry.
• Decrease the number of food-borne diseases
caused by spices and thus to ensure food safety.
• Success of new processes and products will
ultimately depend on their consumer acceptance

37. REFRENCES
• WIKIPEDIA
• Appropedia.org
• INDIANSPICES.COM
• SLIDESHARE.COM

38. THANKYOU