The document outlines the process flow of the spice business, emphasizing the significance of spices in enhancing flavor and their medicinal properties, alongside market demand and export statistics. It details the production, cleaning, grinding, and packaging processes essential for maintaining spice quality, while highlighting the importance of quality control and various packaging methods. Additionally, it discusses market opportunities and the need for a robust supply chain to maximize efficiency in the spice trade.

1. Process Flow of Spice
Business

2. INTRODUCTION
■ Spices play an important role in enhancing the flavour and taste of
the processed foods.They are also used in medicine because of
their carminative stimulating and digestive properties.
■ Although spices are traded chiefly in an unprocessed form,
processed form like curry and spice powder have great demand in
market.

3. Basic functions of
spices

4. Chilli
28%
Mint Products
19%
Cumin
Spice oil and
Olepresin
11%
Turmeric
7%
Pepper
3%
Curry powder
and paste
4%
Crdamom
2%
2% CorianderGinger
1%
EXPORT DURING 2018-19
Other spices…
Export of spice commodities
15%
 About 9.1 M T of spice is produced in an area of 3.97 M ha
(2018-19)
 Leading products in export are Chilli, Mint products, Cumin
Spice oil & Oleoresins, turmeric etc. (2018-19)
Area, production and
export scenario of spices

5. MARKET OPPORTUNITIES
■
■
■
■
Spices are essential ingredients imparting taste and flavour to
food preparations.
Have high demand in restaurants, hotels, catering services, food
processing industries, and road side eateries, house holds and so on.
Spices are fast moving consumable items and have large potential there has
to be a wide-spread network of dealers or retailers backed up by
advertisements in local media.
Total export of spices from the country during the year 2009-10, 2010-11
and 2011-12 is estimated to be Rest. 55650 laces, Rest. 684070/- laces and
Rest.
978342/- laces respectively.

6. PRODUCTS
Spice marketing in local territorials

7. PROJECT ECONOMICS (SOURCING)
R AW MATERIAL REQUIRED

8. PROCUREMENT OF SPICES:
 Spices grown on Indian fields provide the finest perfume and flavor. It is
of paramount essence that the quality control process for us begin on
the fields (at the production centers).
 When it comes to producing high-quality spices, drying is an important
step. The results of the other phases in the manufacturing process are
greatly influenced by the level of perfection achieved during the drying
process. Proper drying is key to keeping the fragrance and flavor of the
material. The material is naturally dried by sunlight but roasted if
needed to maintain optimum moisture content.
 All bulk seeds are gathered in a warehouse and mass dried before being
delivered to various places in small and jumbo bags, depending on the
needs. A seed is often packaged in 25 kg bags, 625 kg bulk bags, or 1000
kg jumbo bag. To preserve quality, proper transportation is required. It’s
critical to have the correct supply chain in place.

9. CLEANING OF SPICES
 Before processing, the crop should be cleaned. The first step is to use a
winnowing basket to eliminate dust and grime. Bamboo, palm, or other
leaves can be used to make this. Someone who is used to this type of
labor can swiftly and effectively remove the dust, grime, and stones.
 Contaminants are removed from spices and herbs by washing them with
weak alkaline cleaning solutions and neutralizing agents, then passing
them through concentric zones with counter-current flow, spray rinsing,
and drying.
 Clean and dry material is kept in an intermediate storage silo, a tank, or a
hopper near the process area, and the stored material is pneumatically
delivered to the grinding machine for further processing. A variety
of pneumatic conveying systems can be used depending on the material
to be treated, its qualities, and the desired output.

10. Workers working on spice laboratory
PRODUCTS

11. SPICES GRINDING SYSTEM
Seed Spices grinding plant which includes individual processes like
1.Cleaning
2.Grinding
3.Sifting
4.Blending
5.Packing
Features of Grinding System :
 LowTemperature GrindingTechnology: with the help of Heat exchanger cold air is
taken inside the grinding chamber to avoid temperature rise and minimize moisture
&Volatile oil losses
 Cryogenic GrindingTechnology: seeds spices are blanketed in liquid Nitrogen and
then grounded to the required fineness.This helps to keep intact volatile Oil,
Aroma & inherent moisture

12. MIXING
 By pneumatically connecting grinding equipment
to mixers, spice powders can be compressed and
mixed according to customer requirements. As
with the previous process, this is likewise fully
automated and requires no operator interaction.
 The total processing system is designed to operate
continuously, even when mixing is a batch
process. The finished commodities are emptied
into the tiny hopper when the mixing cycle is
done, and the material is pneumatically carried
into the intermediate storage silo/tank.

13. POST-MIXING
 If you want to store the finished spice powders efficiently and
easily integrate them into consumer packaging, 25 kg bags or
jumbo bags or Intermediate Bulk Containers (IBCs) are a great
choice.
 After final mixing, selecting the appropriate automatic bagging
machine for finished goods is vital to guarantee that the material
given to the consumer is weighed correctly in its packing.
 To pick the correct bagging machine, you must first establish the
sort of product for which the machine is required, the material of
the packaging you wish to use, and the throughput, or the
number of bags that need to be filled per minute. The final bags
are then either heat sealed or stitched before being dispatched.

14. QUALITY CONTROL AND
STANDARDS
 Stringent quality control measures and quality
certification from internationally recognized
agencies.
 Pre-shipment inspection and validation of
quality checks
 Spice Board awards- Indian Spices Logo as mark
of genuine, superior quality Indian spices &
Spice House Certificate
 Sample testing with the various international
agencies such as American Spice trade
organization, International Pepper Community
and Erofins Laboratory (Germany)

15. Packaging methods
 Bulk packaging:
• Traditionally jute bags are used for storage of spices in
ware
houses.
• Capacity 10kg to 70kg.
• Jute bags provided with a loose linear bag of
polyethylene.
• Double gunny bags are also used especially for whole
pepper.
• The quality of jute fabric with respect to grammage and
the weave.
• A twill, B twill and DW gunny are used depending upon
the value of the spice, their weave clearances 1-2%, 3-5%
and 4-6%.

16. CONTD…
• In the traditional packages maximum loss of
volatile oils up to 23% over a year.
• But these have the problem of moisture
ingress and sifting.
• In such cases polyethylene lined jute bags or
HDPE/PP woven sacks are used.
• The plastic based packaging materials also used
to overcome the contamination problems
associated with jute.
• For some spices wooden and metal containers
lined with moisture barrier materials are being
used.

17. CONTD…
• The latest trend is to use jumbo bags(Flexible intermediate
bulk containers)(FIBCs) for exports of spices.
• These bags have capacity up to 1 tonne.
• The jumbo bags are sometimes made cloth but mainly
from plastic fabric which can be laminated or provided with
an inner plastic linear bag.
• The bags are provided with filling and discharge spouts
and slings for hanging during loading/unloading operations.
• For designing of jumbo bags factors such as capacity,
product protection requirement, bulk density of the
product, filling and discharge facilities at the users end to
be considered.

18. CONTD…
Intermediate packages:
 Some traders use institutional packs for the requirement of
institutions like railways, educational, air lines, hostels etc., for they
use.
 Capacities ranging from 2kg to 10kg.
 The varieties of packages used include laminated flexible pouches
and plastic woven sacks.
 It will replace the traditional materials like tin plate containers
and jute bags.
Unit or Consumer packages:
• Whole spices are packed in 50 g to 1 kg units in polyolefin pouches.
• Few brands are packed in PET/PE laminate for good printability.

19. CONTD…
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. 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

20. Flexible pouches Glass bottles

21. • The printable flexible pouches have recently become very popular.
• Depending upon the functional and marketing requirements, the laminate/film
can be made to serve a specific need
• The printable flexible pouches are generally laminates of various
compositions. some of the commonly used laminates are
Polyester/metalised polyester/LDPE
BOPP/LDPE
BOPP/metalised polyester/LDPE
Polyester/Al foil/LDPE
• Polyester(10 or 12 microns) and BOPP based laminates are generally more
popular for spice packaging.