This document summarizes a study on the status of spice resources in Nigeria. It finds that Nigeria has many indigenous spice resources, with the majority found wild in the southern rainforest region. Some spices like ginger and black pepper are cultivated, but 48% of spices remain wild. The study identifies challenges to developing the spice industry like a lack of domestication and cultivation, as well as destructive harvesting practices. It recommends strategies like protecting wild groves, domesticating wild spices, discouraging overexploitation, and establishing research and market gardens to better develop Nigeria's spice resources and industry.
Spices Industry. Spices and Condiments Processing BusinessAjjay Kumar Gupta
ย
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.
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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
Postharvest Management and Value Addition of Ginger (Zingiber Officinale Rosc...IJEAB
ย
Ginger is an important spice crop and India is one of the leading producer and exporter of ginger in the world. Ginger is widely used around the world in food as a spice both in fresh and dried form which adds flavour to the meal by creating spicy pungent taste. The chemical components of the ginger rhizome vary considerably depending on the location of cultivation and postharvest treatments. Ginger contains polyphenol compounds such as gingerol and its derivatives like zingiberone, bisabolene, camphene, geranial, linalool, borneol and oleoresin (combination of volatile oils and resin) that accounts for its characteristic aroma and therapeutic properties. Fresh ginger are perishable in nature and are spoiled due to improper handling, growth of spoilage microorganisms, susceptibility to rhizome rot, wilting and sprouting, action of naturally occurring enzymes, chemical reactions and structural changes during storage. Keeping in mind the low shelf-life of fresh ginger and inadequate facility for their modern storage leading to distress sale, value addition could be a viable alternative which will fetch remunerative price to the growers. The present scenario, nutritional importance, postharvest management, value added products of ginger have been discussed in detail in the review.
The variety and nature of spices available in India makes the country to stand out of the crowd in the international arena. Undoubtedly the country is one of the leading producers and exporters of spices in the world. Getting proper information on this sector of the economy is sure to benefit many budding entrepreneurs. Featured as one of the best sellers the Handbook on Spices is a book for all those thinking of penetrating into the sector and will act as an additional sources of information that are in this line of trade.
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
Herbal Foods and its Medicinal Values (CARBOHYDRATES, PROTEINS, FATS, MINER...Ajjay Kumar Gupta
ย
Food has been a basic part of our existence. Through the centuries we have acquired a wealth of information about the use of food as a part of our community, social, national and religious life. It has been used as an expression of love, friendship and social acceptance without knowing the medicinal values of such food. India is one of the leading herbal food producer and exporter in the world. Traditional use of herbal medicines is recognized as a way to learn about potential future medicines. Several meticulous researches were conducted and experimented with herbal food.
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https://goo.gl/HdATS6
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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
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Manufacturing of Organic Compost and Organic Farming (Organic Manures, Livest...Ajjay Kumar Gupta
ย
Manufacturing of Organic Compost and Organic Farming (Organic Manures, Livestock and Human Wastes, Industrial Wastes, Organic Farming in Rice, Biomass Production, Chemical Composition of Banana, Organic Nutrient, Processing and Value Addition of Organic Rice, Pest Management and Weed Management in Organic Farming)
In organic farming, requirements for managing the composting process are necessary to ensure that composting results in a reasonably stabilized product that is largely free of pathogens, weed seeds, and toxic residues. Composting is the natural process of 'rotting' or decomposition of organic matter by microorganisms under controlled conditions. Raw organic materials such as crop residues, animal wastes, food garbage, some municipal wastes and suitable industrial wastes, enhance their suitability for application to the soil as a fertilizing resource, after having undergone composting.
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https://goo.gl/m7pgWX
https://goo.gl/8IWEuQ
https://goo.gl/fPbtJc
Contact us
Niir Project Consultancy Services
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
Become an Organic Farmer, How to Start an Organic Farm, How to Start Organic Farming business in India, How to start organic farming, Industrial Project Report, Organic agriculture produce, Organic crops, Organic Farm Start Up, Organic farming and food production, Organic farming business plan in India, Organic Farming Entrepreneur, Organic Farming, Organic Food, Organic fruits and vegetables, Organic fruits, Organic Vegetables, Preparation of Project Profiles, Starting a New Organic Fertilizer Production Line, Starting an Organic Farm, Start-up Business Plan for Organic Farming, Startup ideas, Startup Project for Organic Farming, Startup project plan, Startup, Types of Organic Farming technology book, Science and Technology of Organic Farming, Cultivation of Mushroom, Cultivation of Wheat, Cultivation of Sugarcane, How to make organic compost fertilizer, Composting: a guide to making compost, organic compost making, How to Make Compost Organic Gardening, Organic Composting, How to Make Organic Compost, organic compost business plan, Starting a Composting Business, Organic Fertilizer Production Business Plan, compost business startup, composting business ideas, compost business profit, starting a commercial composting business, how to start a composting business, composting facility business plan, Business guidance for organic compost, Setting up and opening your organic compost Business, How to Start an organic compost industry?, How to start a successful organic compost business, Small scale Commercial organic compost making, organic compost Business, Profitable Small Scale organic compost Manufacturing, Manufacturing of Organic Compost and Organic Farming
Spices Industry. Spices and Condiments Processing BusinessAjjay Kumar Gupta
ย
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
Postharvest Management and Value Addition of Ginger (Zingiber Officinale Rosc...IJEAB
ย
Ginger is an important spice crop and India is one of the leading producer and exporter of ginger in the world. Ginger is widely used around the world in food as a spice both in fresh and dried form which adds flavour to the meal by creating spicy pungent taste. The chemical components of the ginger rhizome vary considerably depending on the location of cultivation and postharvest treatments. Ginger contains polyphenol compounds such as gingerol and its derivatives like zingiberone, bisabolene, camphene, geranial, linalool, borneol and oleoresin (combination of volatile oils and resin) that accounts for its characteristic aroma and therapeutic properties. Fresh ginger are perishable in nature and are spoiled due to improper handling, growth of spoilage microorganisms, susceptibility to rhizome rot, wilting and sprouting, action of naturally occurring enzymes, chemical reactions and structural changes during storage. Keeping in mind the low shelf-life of fresh ginger and inadequate facility for their modern storage leading to distress sale, value addition could be a viable alternative which will fetch remunerative price to the growers. The present scenario, nutritional importance, postharvest management, value added products of ginger have been discussed in detail in the review.
The variety and nature of spices available in India makes the country to stand out of the crowd in the international arena. Undoubtedly the country is one of the leading producers and exporters of spices in the world. Getting proper information on this sector of the economy is sure to benefit many budding entrepreneurs. Featured as one of the best sellers the Handbook on Spices is a book for all those thinking of penetrating into the sector and will act as an additional sources of information that are in this line of trade.
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
Herbal Foods and its Medicinal Values (CARBOHYDRATES, PROTEINS, FATS, MINER...Ajjay Kumar Gupta
ย
Food has been a basic part of our existence. Through the centuries we have acquired a wealth of information about the use of food as a part of our community, social, national and religious life. It has been used as an expression of love, friendship and social acceptance without knowing the medicinal values of such food. India is one of the leading herbal food producer and exporter in the world. Traditional use of herbal medicines is recognized as a way to learn about potential future medicines. Several meticulous researches were conducted and experimented with herbal food.
See more:-
https://goo.gl/B5sgQQ
https://goo.gl/HdATS6
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: +91-11-23845886
Website : www.entrepreneurindia.co , www.niir.org
Take a look at NIIR PROJECT CONSULTANCY SERVICES on #Street View
https://goo.gl/VstWkd
Manufacturing of Organic Compost and Organic Farming (Organic Manures, Livest...Ajjay Kumar Gupta
ย
Manufacturing of Organic Compost and Organic Farming (Organic Manures, Livestock and Human Wastes, Industrial Wastes, Organic Farming in Rice, Biomass Production, Chemical Composition of Banana, Organic Nutrient, Processing and Value Addition of Organic Rice, Pest Management and Weed Management in Organic Farming)
In organic farming, requirements for managing the composting process are necessary to ensure that composting results in a reasonably stabilized product that is largely free of pathogens, weed seeds, and toxic residues. Composting is the natural process of 'rotting' or decomposition of organic matter by microorganisms under controlled conditions. Raw organic materials such as crop residues, animal wastes, food garbage, some municipal wastes and suitable industrial wastes, enhance their suitability for application to the soil as a fertilizing resource, after having undergone composting.
See more:
https://goo.gl/m7pgWX
https://goo.gl/8IWEuQ
https://goo.gl/fPbtJc
Contact us
Niir Project Consultancy Services
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
Become an Organic Farmer, How to Start an Organic Farm, How to Start Organic Farming business in India, How to start organic farming, Industrial Project Report, Organic agriculture produce, Organic crops, Organic Farm Start Up, Organic farming and food production, Organic farming business plan in India, Organic Farming Entrepreneur, Organic Farming, Organic Food, Organic fruits and vegetables, Organic fruits, Organic Vegetables, Preparation of Project Profiles, Starting a New Organic Fertilizer Production Line, Starting an Organic Farm, Start-up Business Plan for Organic Farming, Startup ideas, Startup Project for Organic Farming, Startup project plan, Startup, Types of Organic Farming technology book, Science and Technology of Organic Farming, Cultivation of Mushroom, Cultivation of Wheat, Cultivation of Sugarcane, How to make organic compost fertilizer, Composting: a guide to making compost, organic compost making, How to Make Compost Organic Gardening, Organic Composting, How to Make Organic Compost, organic compost business plan, Starting a Composting Business, Organic Fertilizer Production Business Plan, compost business startup, composting business ideas, compost business profit, starting a commercial composting business, how to start a composting business, composting facility business plan, Business guidance for organic compost, Setting up and opening your organic compost Business, How to Start an organic compost industry?, How to start a successful organic compost business, Small scale Commercial organic compost making, organic compost Business, Profitable Small Scale organic compost Manufacturing, Manufacturing of Organic Compost and Organic Farming
Turmeric Powder, Coriander Powder and Chilli Powder Processing Industry. Start a Masala Factory. Spices Production Business
With spice, comes flavors and regular foods become luscious in taste. Each spice has a different texture, unique aroma, and enhancing features that bring out the best of the ingredients and make food delectable.
India, known as the home of spices, boasts a long history of trading with the ancient civilizations of Rome and China. Today, Indian spices are the most sought-after globally, given their exquisite aroma, texture, taste and medicinal value. India has the largest domestic market for spices in the world. Traditionally, spices in India have been grown in small land holdings, with organic farming gaining prominence in recent times.
See more
https://bit.ly/2HXvAMh
https://bit.ly/2ERlqL0
https://bit.ly/316hHCR
https://bit.ly/2WhOGAE
https://bit.ly/2ERTw1t
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
#How_to_Start_Spices_Production_Business, #Start_Food_Spicing_Business, How to Start Masala Business, Investment Opportunity in Setting up Spices Processing Business, Spice Processing Plant, Most Profitable Food Processing Project, Spices Processing Industry, Spices Processing, Spice Business Plan, How to Start a Spices Business, Spices Business Plan Pdf, Spices Manufacturing Process, Scope of Spices Business in India, Spices Small Scale Industry, Spices Processing Pdf, Spices Processing PPT, Starting a Spice Business, Masala Powder Manufacturing Plant, Manufacture of Indian Kitchen Spices, Masala Making Unit, #How_to_Start_a_Spice_Manufacturing_Industry, Spices Manufacturing Plant, #Spice_Processing_Unit, Spice Manufacturing Process Flow Chart, Masala Factory Project, How to Start Masala Factory, Masala Manufacturing Process, Whole Spices Processing, Spice Production, Manufacturing Process of Masala, Spice Plant, Spices Unit, Project Report on Masala Manufacturing, Turmeric Processing, #Processing_of_Turmeric, Turmeric Powder Processing Industry, Turmeric Powder Processing Business, Chili Powder Processing, Red Chilli Powder Manufacturing, Red Chilli Powder Manufacturing Plant, Chilli Processing PPT, Chili Powder Manufacturing Process, Chili Powder Manufacturing Project Report, #Dhaniya_Processing_Plant_(Coriander), Dhaniya Powder, Cooking Spices and Masala, Dhania Powder Manufacture, Dhania Processing Plant, Project on Spices, Spices Project Report Pdf, Spices (Masala) Industry, Spices Processing Factory, #Project_Report_for_Setting_up_Spices_Processing_Unit, Business Opportunity for FMCG (Spices), Indian Spices, How to Start Spice Business in India, Spices Business Plan Pdf
Abstract: This case discusses about the export of spices from India. It begins with the definition of trade and types of trade and further discusses about the reason of trading. Further itโs about India as a permier destination of organic spices, which includes the varieties of spices offered, by India, organic farming, Indian Spice Board initiative, Promotion of spices. Apart from this case discusses about cultivation of various spices in India and then the major Export destinations for spices. It further includes key markets for spices of India, various exporting companies, shipping details for exporting and the logistic method used for exporting spices. The report ends up with conclusion and a news article on export of spices.
Agricultural, Allied Products, Agro Processed Products, its
status in Indian Market. Emerging Issues in the business
Agriculture Produces.
Agriculture Marketing: Concept, Definition, Scope and
Objectives, Upcoming Practices in Agriculture Marketing.
Agribusiness-Emerging Branches, Non Conventional Forms
of Agribusiness, Retailing & Merchandising of Agri
Produces, Export Potential for farm products-Supporting
Services.
Role of Agencies for promotion of Exports of Agri Products,
Role of Agencies for marketing of Agri Products, Standards
of Agriculture Produces, Organized Retailing in Agri Inputs
and Outputs.
Marketing Mix of Agriculture Products, Role of Information
and Communication Technology in Agriculture Marketing.
Studies on Antimicrobial Activity of Spices and Effect of Temperature and Ph ...iosrjce
ย
Spices are reported to be antibacterial and have medicinal values. Spices such as garlic (Allium
sativum), ginger (Zingiber officinale), clove (Eugenia caryophyllata), cinnamon (Cinnamomum zeylanicum)
posses antimicrobial effect and has been used traditionally. In this study we studied the antibacterial activity of
spices, effect of temperature and pH on its antibacterial effect. It was tested against four test microorganisms
Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Salmonella typhi by aqueous extracts of spices
using agar diffusion method. On observation, it was found that all the spices showed inhibitory effect and garlic
showed maximum inhibition on Escherichia coli and Bacillus subtilis. On treating the extracts of garlic and
ginger at both room temperature (26ยฐC) and at higher temperature (100ยฐC) it was seen that garlic has
significantly greater zone of inhibition than ginger. Therefore higher temperature reduces the antibacterial
effect of both extract, but garlic retains its antibacterial activity. On treating the garlic extract with different pH,
it was seen that the antibacterial effect was decreasing on increasing with pH but the antibacterial property was
never lost. Therefore garlic can be used as an effective source for food preservation and also as a natural herbal antibiotic with or without boiling.
The stage of maturity is utmost important for the harvesting of any crop. and for horticultural and plantation crops, its like the very life of those crops
Turmeric Powder, Coriander Powder and Chilli Powder Processing Industry. Start a Masala Factory. Spices Production Business
With spice, comes flavors and regular foods become luscious in taste. Each spice has a different texture, unique aroma, and enhancing features that bring out the best of the ingredients and make food delectable.
India, known as the home of spices, boasts a long history of trading with the ancient civilizations of Rome and China. Today, Indian spices are the most sought-after globally, given their exquisite aroma, texture, taste and medicinal value. India has the largest domestic market for spices in the world. Traditionally, spices in India have been grown in small land holdings, with organic farming gaining prominence in recent times.
See more
https://bit.ly/2HXvAMh
https://bit.ly/2ERlqL0
https://bit.ly/316hHCR
https://bit.ly/2WhOGAE
https://bit.ly/2ERTw1t
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
#How_to_Start_Spices_Production_Business, #Start_Food_Spicing_Business, How to Start Masala Business, Investment Opportunity in Setting up Spices Processing Business, Spice Processing Plant, Most Profitable Food Processing Project, Spices Processing Industry, Spices Processing, Spice Business Plan, How to Start a Spices Business, Spices Business Plan Pdf, Spices Manufacturing Process, Scope of Spices Business in India, Spices Small Scale Industry, Spices Processing Pdf, Spices Processing PPT, Starting a Spice Business, Masala Powder Manufacturing Plant, Manufacture of Indian Kitchen Spices, Masala Making Unit, #How_to_Start_a_Spice_Manufacturing_Industry, Spices Manufacturing Plant, #Spice_Processing_Unit, Spice Manufacturing Process Flow Chart, Masala Factory Project, How to Start Masala Factory, Masala Manufacturing Process, Whole Spices Processing, Spice Production, Manufacturing Process of Masala, Spice Plant, Spices Unit, Project Report on Masala Manufacturing, Turmeric Processing, #Processing_of_Turmeric, Turmeric Powder Processing Industry, Turmeric Powder Processing Business, Chili Powder Processing, Red Chilli Powder Manufacturing, Red Chilli Powder Manufacturing Plant, Chilli Processing PPT, Chili Powder Manufacturing Process, Chili Powder Manufacturing Project Report, #Dhaniya_Processing_Plant_(Coriander), Dhaniya Powder, Cooking Spices and Masala, Dhania Powder Manufacture, Dhania Processing Plant, Project on Spices, Spices Project Report Pdf, Spices (Masala) Industry, Spices Processing Factory, #Project_Report_for_Setting_up_Spices_Processing_Unit, Business Opportunity for FMCG (Spices), Indian Spices, How to Start Spice Business in India, Spices Business Plan Pdf
Abstract: This case discusses about the export of spices from India. It begins with the definition of trade and types of trade and further discusses about the reason of trading. Further itโs about India as a permier destination of organic spices, which includes the varieties of spices offered, by India, organic farming, Indian Spice Board initiative, Promotion of spices. Apart from this case discusses about cultivation of various spices in India and then the major Export destinations for spices. It further includes key markets for spices of India, various exporting companies, shipping details for exporting and the logistic method used for exporting spices. The report ends up with conclusion and a news article on export of spices.
Agricultural, Allied Products, Agro Processed Products, its
status in Indian Market. Emerging Issues in the business
Agriculture Produces.
Agriculture Marketing: Concept, Definition, Scope and
Objectives, Upcoming Practices in Agriculture Marketing.
Agribusiness-Emerging Branches, Non Conventional Forms
of Agribusiness, Retailing & Merchandising of Agri
Produces, Export Potential for farm products-Supporting
Services.
Role of Agencies for promotion of Exports of Agri Products,
Role of Agencies for marketing of Agri Products, Standards
of Agriculture Produces, Organized Retailing in Agri Inputs
and Outputs.
Marketing Mix of Agriculture Products, Role of Information
and Communication Technology in Agriculture Marketing.
Studies on Antimicrobial Activity of Spices and Effect of Temperature and Ph ...iosrjce
ย
Spices are reported to be antibacterial and have medicinal values. Spices such as garlic (Allium
sativum), ginger (Zingiber officinale), clove (Eugenia caryophyllata), cinnamon (Cinnamomum zeylanicum)
posses antimicrobial effect and has been used traditionally. In this study we studied the antibacterial activity of
spices, effect of temperature and pH on its antibacterial effect. It was tested against four test microorganisms
Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Salmonella typhi by aqueous extracts of spices
using agar diffusion method. On observation, it was found that all the spices showed inhibitory effect and garlic
showed maximum inhibition on Escherichia coli and Bacillus subtilis. On treating the extracts of garlic and
ginger at both room temperature (26ยฐC) and at higher temperature (100ยฐC) it was seen that garlic has
significantly greater zone of inhibition than ginger. Therefore higher temperature reduces the antibacterial
effect of both extract, but garlic retains its antibacterial activity. On treating the garlic extract with different pH,
it was seen that the antibacterial effect was decreasing on increasing with pH but the antibacterial property was
never lost. Therefore garlic can be used as an effective source for food preservation and also as a natural herbal antibiotic with or without boiling.
The stage of maturity is utmost important for the harvesting of any crop. and for horticultural and plantation crops, its like the very life of those crops
Ginger is a common herb, used as vegetable and medicine both. It is a very potent medicine in many kinds of disorders. An effectve household remedy of various ailinf conditions
Antimicrobial Properties of Spices by Komal BhadoriaKomal Bhadoria
ย
The antimicrobial activity varies widely, depending on the type of spice or herb, test medium, and microorganism. Spices should not be considered as a primary preservative method. However, the addition of herbs and spices are expected to aid in preserving foods held at refrigeration temperatures, at which the multiplication of microorganisms is slow.
Ginger Cultivation, Ginger Processing and Ginger Value Added Products, Ginger...Ajjay Kumar Gupta
ย
Ginger Cultivation, Ginger Processing and Ginger Value Added Products, Ginger Oil, Ginger Glazing & Preservation, Extraction Of Oil (Jeera, Ajwain, Ginger, Cardamom Oil), Ginger Powder, Spice Oil Or Oleoresins, Dry Ginger From Green Ginger, Ginger Glazing & Preservation, Spice Oleoresin (Ginger), Ginger Processing (Peeling, Drying, Grinding, Bleaching Of Ginger), Ginger Cultivation & Storage, Ginger Oil (Super Critical Co2 Process), Ginger Paste In Pouch, Black Container, Ginger & Garlic Composite Plant (Flake, Powder & Oil), Ginger Products (Ginger Paste, Powder & Oil), Ginger Storage, Washing Of Ginger, Cultivation & Super Critical Oil Extraction Of Chilli, Ginger & Large Cardamom, Instant Ginger Powder Drink, Turmeric & Ginger Oil Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost and Revenue, Plant Economics, Production Schedule, Working Capital Requirement, Plant Layout, Process Flow Sheet, Cost of Project, Projected Balance Sheets, Profitability Ratios, Break Even Analysis
Ginger is one of the excellent spice crops cultivated in Asia and India accounts for 40% of the worldโs ginger production. Ginger root has high demand in national and international markets due to its excellent uses and benefits.
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Formulation, Evaluation and Various Pharmacological Properties and Uses of Thymeijtsrd
ย
Medicinal plants have played an essential role in the development of human culture. Medicinal plants are sources of new drugs and many new medicines are produced directly from plants by various processes. During studying medicinal plants helps to understand plant toxicity, use long with protect human and animals from natural poisons. This paper reviews studies conducted to explore the physiological and pharmacological properties of thyme plant โThyme vulgaris-ย. Thymus vulgaris L. T. vulgaris a significant aromatic plant with around 100 species in the world is widely used for medicinal purposes as well as in culinary dishes. It is obtained from European countries, along with France, Spain, Italy, Bulgaria, Portuguese Republic and Ellas. Thymus vulgaris L. is also known as Thyme, Pahari, Pudina, Mountain Thyme . The genus Thymus are important medicinal plants, highly recommended due to a wide variety of therapeutic properties of their essential oils, and the oil normally known as Thyme oil. The biological active components of thyme vulgaris such as flavonoids, luteolin, carvacrol, eugenol, thymol as well as aliphatic phenols, tetramethoxylated flavones and saponins that attribute to thyme pharmacological properties. Ganesh J. Pimple | Priyanka G. Tale | Sandhya S. Sonsale | Prachi B. Raut | Amol G. Jadhao | Prashant A. Patil | Vaishali B. Magar "Formulation, Evaluation and Various Pharmacological Properties and Uses of Thyme" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-5 | Issue-5 , August 2021, URL: https://www.ijtsrd.com/papers/ijtsrd46282.pdf Paper URL: https://www.ijtsrd.com/pharmacy/other/46282/formulation-evaluation-and-various-pharmacological-properties-and-uses-of-thyme/ganesh-j-pimple
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Pepper Market Outlook: Global Trends and Forecast Analysis (2023-2032)PriyanshiSingh187645
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The global demand for Pepper was valued at USD 7514.2 million in 2023 and is expected to reach USD 9804.3 million in 2032, growing at a CAGR of 3.00% between 2024 and 2032.
Scientific researches and innovations have been the stepping stone for development of the world. It is then very important to engage in research today, especially for developing countries. Plants have been instrumental in the hands of scientific researchers today and used to improve the health systems of the world. Thus, the purpose of this review is to explore the medicinal potentials of the commonly known Waterleaf (Talinum trianguare), which has been extensively used in local communities in Nigeria and beyond, to treat/manage various human ailments which include regulation of blood sugar level, dropsy, oedema and body weight management, as well as for food and feed. This research will help to promote the utilization and cultivation of Waterleaf by the public, and as well serve as a vital tool on which further researches can be based upon and used to explore the different parts of the plant.
A B S T R A C T
Sixteen types of common culinary spices available in local market were procured and analyzed to observe the level of contamination of pesticide residues with special reference to organochlorines (OCs) and synthetic pyrethroids (SPs). A total twenty-four pesticides, i.e., fourteen types of OCs and ten OPs were analyzed using Quick, Easy, Cheap, Effective, Rugged and Safe: QuEChERS method. Method validation was performed satisfactorily prior to analysis. The percent (%) recovery, limit of detection (LOD) and retention time (RT) of 24 pesticides in 16 different spices sample matrix were also assessed. The level of pesticide residues in various spices were also compared with their maximum residues limit (MRL) as per food safety act/Codex guidelines. Maximum spice samples (90%) were found free from pesticide contamination. ฮณ-HCH, endosulfan and dicofol were detectable amongst OCs in a limited number of samples of turmeric, coriander, red chilli, cumin and nutmeg. Isomers of cypermethrine as well as cyfluthrin were significant OPs observed in traces in a few samples of turmeric and aniseed. Contaminations of pesticide residues may occur during harvesting of post harvesting practices including prolong storage conditions. A periodic monitoring and assessment are needful for safe commercial and domestic uses of culinary spices.
Similar to Status assessment of spice resources in nigeria (20)
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Sustainability has become an increasingly critical topic as the world recognizes the need to protect our planet and its resources for future generations. Sustainability means meeting our current needs without compromising the ability of future generations to meet theirs. It involves long-term planning and consideration of the consequences of our actions. The goal is to create strategies that ensure the long-term viability of People, Planet, and Profit.
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1. Develop a comprehensive understanding of the fundamental principles and concepts that form the foundation of sustainability within corporate environments.
2. Explore the sustainability implementation model, focusing on effective measures and reporting strategies to track and communicate sustainability efforts.
3. Identify and define best practices and critical success factors essential for achieving sustainability goals within organizations.
CONTENTS
1. Introduction and Key Concepts of Sustainability
2. Principles and Practices of Sustainability
3. Measures and Reporting in Sustainability
4. Sustainability Implementation & Best Practices
To download the complete presentation, visit: https://www.oeconsulting.com.sg/training-presentations
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Kseniya Leshchenko: Shared development support service model as the way to make small projects with small budgets profitable for the company (UA)
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HR recruiter services offer top talents to companies according to their specific needs. They handle all recruitment tasks from job posting to onboarding and help companies concentrate on their business growth. With their expertise and years of experience, they streamline the hiring process and save time and resources for the company.
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This 60-minute webinar, sponsored by Adobe, was delivered for the Training Mag Network. It explored the five elements of SPARK: Storytelling, Purpose, Action, Relationships, and Kudos. Knowing how to tell a well-structured story is key to building long-term memory. Stating a clear purpose that doesn't take away from the discovery learning process is critical. Ensuring that people move from theory to practical application is imperative. Creating strong social learning is the key to commitment and engagement. Validating and affirming participants' comments is the way to create a positive learning environment.
1. Journal of Biology, Agriculture and Healthcare www.iiste.org
ISSN 2224-3208 (Paper) ISSN 2225-093X (Online)
Vol.3, No.9, 2013
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Status Assessment of Spice Resources in Nigeria
Olife, Ifeyinwa Chidiogo*; Onwualu, Azikiwe Peter;
Uchegbu, Kenneth Iheanacho and Jolaoso, Moyosore Adedapo
Raw Materials Research and Development Council, Maitama, Abuja.
*E-mail: ifeeolife@yahoo.com
Abstract
Spices and condiments are defined as โvegetable products or mixtures, free from extraneous matter, used for
flavouring, seasoning or imparting aroma in foodsโ. They are used for flavour, colour, aroma and preservation of
food or beverages and may be derived from many parts of the plant: bark, buds, flowers, fruits, leaves, rhizomes,
roots, seeds, stigmas and styles or the entire plant tops. The most important spices traditionally traded throughout
the world are products of tropical environments. In terms of world trade value, the important spice crops from
the tropical regions are pepper, capsicums, nutmeg/mace, cardamom, allspice/pimento, vanilla, cloves, ginger,
turmeric, cinnamon and cassia. Coriander, cumin, mustard seeds, sage, oregano, thyme, bay and the mints are the
most important spice crops from the non-tropical environment. Spices are popular among Nigerians, although
most of the Nigerian spices grow in the wild. Spices are generally found in four agro ecological zones of the
country namely: Forest (including mangrove and rainforest), Dried Savanna, Guinea Savanna and Sudan
Savanna. The bulk of the spices identified in Nigeria are found in the Southern rainforest zone of the country,
while others such as garlic and ginger are found predominantly in the dry Northern zone. This study was carried
out to identify major spices indigenous to Nigeria, their level of domestication and utilization, processing
methods and market potentials. The findings indicate that wild spices constitute about 48% of all the spices of
local origin and they face threat of extinction because of human activities. The yield of the wild spices is
unreliable, unpredictable, has low quality and therefore, does not presently encourage commercialization.
Domesticated spices in Nigeria are cultivated mostly as mixed crops with most staple crops under rain-fed or
irrigated conditions. The study identifies the challenges of developing Nigerian indigenous spices for the local
and international markets to include lack of domestication and cultivation, influx of exotic spices into the
country, destructive methods of harvesting, low quantity and quality of harvest, bush burning/deforestation, lack
of appropriate processing technology and low level of investment in research and development. Strategies to
achieve optimal exploitation and utilization of the spices were identified to include protection and maintenance
of wild groves, domestication and cultivation of wild spices, establishment of research and market gardens,
organizing spice farmers into cooperatives, establishment of processing clusters and marketing outlets.
Keywords: Spices, seasoning, indigenous, wild, domestication, utilization
1. Introduction
A spice is a dried seed, fruit, root, bark or vegetative substance primarily used for flavouring, colouring or
preserving food (Parry 1969; Dziezak, 1989; Iwu, 1993 Manandhar, 1995). Plants used as spices and condiments
are usually aromatic and pungent (Achinewu, et al, 1995). Spices can also be used to hide other flavors and
many of them have antimicrobial properties. Spice may have other uses, including medicinal, religious ritual,
cosmetics or perfume production (Iwu, 1993; Macmillan, 1984 and Dziezak, 1989).
A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried.
The flavour of a spice is derived in part from compounds that oxidize or evaporate when exposed to air. Spices
lose their colour, taste and aroma over time after harvesting. Processed spices lose flavour more easily than
whole ones. This is because spices that have been cut or ground into powder have more surface area exposed to
air and so lose flavour more rapidly than whole spices, therefore, all processed spices have shelf lives. Flavour is
maximized by storing a spice whole and grinding when needed. A whole dried spice has the longest shelf life, so
it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. The shelf life of a
whole spice is roughly two years; of a ground spice roughly six months. However, the "flavor life" of a ground
spice can be much shorter. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh
spices are more expensive. Nutmeg, in particular, is affected by grinding and the flavor degrades noticeably in a
matter of days. In order to preserve optimal flavour and colour, spices and herbs should be stored in a cool, dry
place, away from light, heat, moisture and air (Tainter and G.A.A, 2001; Marcelle, 1995).
Some flavor elements in spices are soluble in water; many are soluble in oil or fat. As a general rule, the flavors
from a spice take time to infuse into the food so spices are added early in preparation. Because they tend to have
strong flavors and are used in small quantities, spices tend to add few calories to food, even though many spices,
especially those made from seeds, contain high portions of fat, protein, and carbohydrate by weight. Many spices,
however, can contribute significant portions of micronutrients (e.g. Vitamin A, iron, magnesium, calcium, etc) to
the diet. Most spices have substantial antioxidant activities. These antioxidants can also act as natural
2. Journal of Biology, Agriculture and Healthcare www.iiste.org
ISSN 2224-3208 (Paper) ISSN 2225-093X (Online)
Vol.3, No.9, 2013
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preservatives, preventing or slowing the spoilage of food, leading to a higher nutritional content in stored food
(Tainter and G.A.A., 2001; Marcelle, 1995).
Spices stimulate appetite, add flavour and texture to food and create visual appeal in meals. The world demand
for organically produced food is growing rapidly in Europe, USA, Japan and Australia. Therefore, food
professionals continually search for new and unique spice flavour because of the growing global demand for
authentic ethnic and cross-cultural cuisines. Consumers are also seeking for foods with natural preservatives for
healthy lifestyle (RMRDC, 2013).
The global market for spices is valued at USD2.3 billion and the import is growing at an average of 8.5%
annually. The USA is the largest importer of spices, followed by Germany and other parts of Europe and Middle
East. India exports spices to more than 150 countries worldwide. World major producers of spices include, India
(1.6million tonnes/annum), China (99,000 tonnes/annum), Bangladesh (48,000 tonnes/annum), Pakistan (45,000
tonnes/annum), Nepal (15,000 tonnes/annum) (FAO, 2005). Major spice crops in world trade are pepper, chili
peppers and paprika, nutmeg, cardamom, allspice, vanilla, clovers, ginger, cinnamon and cassia, turmeric,
saffron, coriander, thyme, bay, mints, cumin and mustard seed (UNIDO and FAO, 2005, UNCTAD/WTO, I.T.C,
2002).
Spices are popular among Nigerians, although most of the Nigerian spices grow in the wild. The bulk of the
spices identified in Nigeria are found in the Southern rainforest zone of the country, while others such as garlic
and ginger are found predominantly in the dry Northern zone. Spices are generally found in four agro ecological
zones of the country namely: Forest (including mangrove and rainforest), Dried Savanna, Guinea Savanna and
Sudan Savanna (Adelaja, et al., 2008). Nigeria has several indigenous spices resources namely: Aframonum
longiscarpum (K.Schum), Allium cepa L and A. Sativum L, Anona senegalensis Pers, Arachis hypogeal L,
Asystasia gagentica (T. Anders), Capiscum annum L and C. frutescens L, Cymbopogon critrates L, Diociecia
reflexa, Gnetum africanum, Gongronema latifolium, Keayodendron brideliode, Mondora myristica, ocimum
gratissimum L, Parkia biglobose L, Xylopia aethiopica, among others (Adelaja, et al., 2008).
Nigerian farmers cultivate spices such as curry (Murraya koenigii), sweet basil (Ocimum basilicum), bushtea
(Ocimum gratissimum), ginger (Zingiber officinale), guinea pepper (Xylopia aethiopica), African black pepper
(Piper guineense) and turmeric (Curcuma longa). Ginger and African black pepper are the major Nigerian spices
in international market, the rest are consumed locally (RMRDC, 2013). Black pepper is the largest traded spice
worldwide, attracting the highest amount per tonne followed closely by chili pepper (Ravindran, 2000).
Nigeria, with a population of over 150 million people, has a huge potential market for spices. If the country is to
take advantage of the ever expanding world spice market, attention should be given to domestication and
processing of indigenous wild species that abound in Nigeria. Therefore, this study was carried out to identify
major spices indigenous to Nigeria, their level of domestication and utilization, processing methods, market
potentials, challenges and strategies for optimal production, exploitation and utilization.
2. Methodology
Questionnaires were administered to farmers, local processors and marketers of imported and local spices. Thirty
six States of Nigeria and the Federal Capital Territory (FCT) were covered. Information was also gathered
through interviews with stakeholders. A total of 200 questionnaires were distributed (100 farmers, 40
processors/marketers and 60 marketers of imported spices. Details can be found in RMRDC (2013). Secondary
data were sourced from relevant literatures.
3. Results and Discussion
3.1 Production and processing of spices
The study revealed that domesticated spices in Nigeria are cultivated mostly as mixed crops with most staple
crops under rain-fed or irrigated conditions. There is large scale farming of ginger, onions, pepper, chilies and
garlic, while black pepper, guinea pepper, African nutmeg, turmeric, cumin, etc, are mostly in the wild. Table 1
shows a list of some domesticated spices in Nigeria. Most (48%) of the other indigenous spices have not been
domesticated and are therefore harvested from the wild. With urbanization and depletion of forests for
agriculture, the habitat for these wild plants is fast disappearing.
Various methods are used in spice processing depending on the type of spice and the desired form of the product.
The study identified processing unit operations for indigenous spices to include cleaning, dehulling, nut cracking,
shelling, dehusking, milling, grating, slicing, boiling, toasting, roasting, etc. Table 2 shows list of spice
processors and marketers in Nigeria and Tables 3 shows some imported spice brands into the country.
3.2 Challenges facing spice production
The findings indicate that a lot of factors militate against the optimal exploitation and utilization of Nigeriaโs
indigenous spices. These factors include lack of domestication and cultivation, influx of exotic spices into the
country, destructive methods of harvesting, low quantity and quality of harvest, bush burning/deforestation, lack
3. Journal of Biology, Agriculture and Healthcare www.iiste.org
ISSN 2224-3208 (Paper) ISSN 2225-093X (Online)
Vol.3, No.9, 2013
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of appropriate processing technology and low level of investment in research and development. The wild spices
constitute about 48% of all the spices of local origin but they face threat of extinction because of human
activities. The depletion of these spices from their natural habitats has been accelerated by the annual clearing of
forest for farming activities. The yield of the wild spices are also unreliable, unpredictable and of low quality and
therefore, does not encourage commercialization presently.
3.3 Opportunities for investment in spices value chain
The global market for spices is large. However, more spices are being imported into Nigeria than is exported.
This has lead to minimal development in the processing, packaging and marketing of Nigerian indigenous spices
both locally and in the international market. Very few companies are currently involved in indigenous spice
processing and trade in the country (Table 2). The wild spices constitute about 48% of all spices of local origin.
The bulk of the spices identified were found in the Southern rainforest zone of Nigeria, however, others such as
ginger and garlic were predominantly found in the dry Northern zone. The market prices vary depending on the
time of the year.
The most traded and cultivated spices (pepper, ginger and onions) are grown in the Savanna regions of the
Northern zone where large scale irrigation farming take place. The unique but lesser known spices occurring in
the forest belt of the Southern zone are traded locally in small quantities. Ginger and African black pepper are
the only Nigerian spices in the international market, the rest are consumed locally.
This means that there are significant investment opportunities in the spices value chain (fig 1). Great
opportunities exist in the various components of the chain including cultivation, handling, processing and
packaging, marketing, exports and local utilization in restaurants and for medicinal use.
3.4 Interventions of RMRDC in Spice Development in Nigeria
In order to address the challenges identified above and maximize the opportunities, the Raw Materials Research
and Development Council (RMRDC) has been working in partnership with entrepreneurs and researchers to
improve spice production, processing and marketing in Nigeria. To increase indigenous processing, RMRDC
entered into a joint venture agreement with Ireyeeorise Dry Spices FSP Multipurpose Co-operative Society
limited (IDS), Warri, Delta State and upgraded their packaging technology. RMRDC also provided a hammer
mill for processing spices to Tripartite Farmers International Owerri, Imo State. The spice research laboratory at
the Federal University of Technology Owerri was equipped with modern technology by RMRDC. RMRDC is
also collaborating with Tiger Foods Ltd, Onitsha in local sourcing of raw materials.
Furthermore, under its crop boosting programme, RMRDC distributed ginger rhizomes to farmers associations in
selected States of the Federation in the early 1990s, and in 2006, it further distributed improved varieties of
pepper and onion to farmers associations in all the Local Government Areas of Plateau State in Nigeria.
RMRDC also sponsored the development and fabrication of ginger splitting machine at National Root Crops
Research Institute (NRCRI), Umudike to add value to local ginger farmers. Ginger drying equipment was also
fabricated in collaboration with Farm Industries, Owerri. These machines have been installed for Mbaitoli Local
Government Area Ginger Growers Association in Imo Sate.
Three Small and Medium Enterprises (SMEs) involved in production of various spices from the Moringa crop
were also empowered with packing machines and skills. The SMEs are Life Builders International, Ibadan,
Grace Fellowship, Biu, Borno State and Avuco Nigeria Ltd, Kaduna; their products are now in the market. The
Council also hosted a number of training workshops for operators in the value chain for spices in various
locations in Nigeria. Prominent among these include the workshop on โEnhancing the Revival, Propagation and
Utilization of Disappearing Food and Medicinal plants for Healthy Livingโ hosted in collaboration with Centre
for Igbo Arts and Culture (CIAC) at Enugu (RMRDC, 2012) and the seminar hosted by RMRDC, Imo State
Office on Ginger.
3.5 Strategies for optimal exploitation and utilization of spices in Nigeria
Nigeria, with a population of over 150 million people, has a huge potential market for spices. If the country is to
take advantage of the ever expanding world spice market, the following strategies have to be implemented:
Protection and maintenance of wild grooves
Wild species should be protected in their natural habitat. This can be achieved by applying cultural methods that
promote plant growth. This involves clearing bushes around wild spices to reduce competition from other wild
plants, weeding, cutting off diseased branches, tilling, adding fertilizers or manure and staking vines and
creepers.
Domestication and cultivation of wild spices
Efforts should be made to domesticate wild spices through research and development of modern propagation
techniques. Also, awareness campaign is necessary for the conservation of natural spice populations by the local
communities for future exploration.
Discouraging over exploitation of wild species and bush burning
This involves harvesting spices at a rate that does not jeopardize the wild population. This can be achieved by
4. Journal of Biology, Agriculture and Healthcare www.iiste.org
ISSN 2224-3208 (Paper) ISSN 2225-093X (Online)
Vol.3, No.9, 2013
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harvesting only the matured and consumable parts without killing the plants. Bush burning should also be
discouraged.
Establishment of research and market gardens
This should be monitored by relevant government agencies like the Raw Materials Research and Development
Council (RMRDC), National Horticultural Research Institute (NIHORT) and National Root Crops Research
Institute (NRCRI).
Organization of spice farmers into cooperatives
Spice farmers should be encouraged and organized into cooperatives to ensure efficient and cost-effective
delivery of support. If spice farmers can aggregate their products through cooperatives, spice traders and
processors will find it gainful to do business with cooperatives. This will facilitate provision of support services
and input supply to farmers and ultimately increase their income.
Supply of improved spice varieties to farmers
Farmers should be supplied with early maturing, disease-resistant and high-yielding varieties to improve the
quality and yield of the spices.
Establishment of processing clusters
Public Private Partnership should be explored to establish spice processing clusters. This will not only generate
more revenue for the farmers but also generate employment for the teaming population of Nigeria. A platform
for promotion of raw materials processing clusters is currently being implemented by RMRDC. The programme,
called the Ward Based Cluster Programme (WBCP) is aimed at establishing SME based industrial cluster of
processors in each of the 9,555 wards in Nigeria (Onwualu, 2011; Onwualu and Obasi, 2008).
Maintenance of standards
Best practices for handling and processing of spices should be employed so that spices produced in Nigeria can
meet international standards and compete favourably with products from the developed countries. The standards
should be monitored by Standards Organization of Nigeria (SON) and National Agency for Food and Drugs
Administration and Control (NAFDAC).
Funding of research and development
Research and development of Nigerian indigenous spices should be well funded with special emphasis on
domestication of wild species and product development from available spices.
4. Conclusions
The wild spices constitute about 48% of all spices of local origin. The process of domesticating these wild spices
will involve a shift from extraction of the spices from the natural forest under common property regimes to
domestication on private lands. The progressive phases include: Controlled utilization of the wild species
(harvesting the produce at a rate that will not jeopardize the wild population and discouraging destructive harvest
and over exploitation); Protection and maintenance of the wild strands (the wild plants should be protected in
their natural habitat); Propagation of the wild species in a modified habitat (research and development into these
wild spices should be taken seriously); and Establishment of domestication research garden.
Nigeria is among the most naturally endowed nations in the world, with an estimated population of about 150
million people, a land mass of 937,000km2
and vast agricultural resources. The country with land mass spanning
from rainforest through the Savannas to some high land with temperate climate can grow more spices than the
current output.
For Nigeria to take advantage of the ever expanding world spice market, more entrepreneurs should be
encouraged to invest in indigenous spice processing and marketing. Spice farmers should be organized into
Cooperatives to facilitate access to funds and technology. Public Private Partnership (PPP) is necessary to
develop local spices in Nigeria through the formation of indigenous spices processing clusters.
References
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states of Nigeria 1: Antioxidants Properties. J. African Med. Plants 18:135-139
Adelaja, B.A., Adebayo, O.S., Adejoro, M.A. and Nwanguma, E.I. (2008). First Stakeholders Workshop on
Spices, NIHORT, Ibadan, Nigeria
Dziezak, J.D. (1989).Innovative food trends: Species. Food Technology 43(1): 102 โ 116
FAO ( 2005). Food and Agricultural Organization Statistics
Iwu, M.M. (1993) Handbook of African Medicinal Plants. Boca Raton CKC Press. p435
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Manandhar, N.P. (1995). Substitute spice in Nepal. J. of Herbs, Spices and Medicinal Plants 3: 71-77
Marcelle, G.B. (1995). Production, handling and processing of nutmeg and mace and their culinary uses. FAO
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Table1. List of some domesticated spices in Nigeria
Common name Scientific name Hausa Igbo Yoruba
Scent leaf (Basil) Ocimum basilicum Daidoya Nchanwu Efirin
Ginger Zingiber officinale Citta Jinja Ataile/Ataile pupa
Small chili pepper Capsicum annum Borkwono Ose nkiri Atawewe
Bird chilies Capsicum frutescens Borkwono Ose Tatase/ Atarodo
Curry leaf Ocimum canum Doodaya Nchanwu Efirin oso
Alligator pepper Aframomum melegueta Kanin fari Ose oji Atare
Ethiopian pepper Xylopia aethiopica Kimba Uda Eeru
Black pepper Piper nigrum Mosoro Uziza Iyere
Locust bean Parkia clappertoniana Dawadawa Ogiri-igala Iru/Tokoro
Garlic Allium sativum Tarfanuwa Galiki Aayu
Onions Allium cepa Alibasa Yabasi Alubosa
Benth Gongronema latifolium Daniya Utazi Madumaro/
Arokeke
Pepper fruit Dennettia tripetala Daniya Mmimi Ata igbere
Welw Gnetum africanum - Okazi Ajakobale
Moringa Moringa oleifera Zogale Odudu
oyibo
Ewe ile
6. Journal of Biology, Agriculture and Healthcare www.iiste.org
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Vol.3, No.9, 2013
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Table 2. List of Spices Processors and Marketers in Nigeria
Company Products Business
Tiger Foods Ltd, Onitsha Garlic powder, Ginger powder, Nutmeg
powder, Thyme, Dried onion, Euroma
herbs & spices, Curry powder, Bay leaves,
Mixed spices, Ehuru (African nutmeg),
Pepper soup seasoning,
Processing/Packaging/
Marketing
Sosaco Nigeria Ltd, Sango
Ota
Gino Curry powder, Turmeric, Ginger,
Fennel, Coriander, Salt, Cumin,
Fenugreek, Nutmeg and Garlic
Packaging of imported
spices/Marketing
Niven Foods Nigeria Ltd, Jos Ginger, Salt, Nutmeg, Cayenne, Pepper,
Cloves and Garlic
Processing/Marketing
Win Foods Ltd, Lagos Turmeric, Cumin, Fenugreek, Iodized salt,
Pepper, Ginger, Coriander
Processing/Marketing
Aisha Supermarket, Kano Thyme, Curry, White ginger, Turmeric,
Crayfish, Nutmeg
Marketing
Nestle Nigeria Plc, Lagos Ginger, Garlic, Iodized salt, Onion, Clove,
Pepper
Processing/Marketing
Unilever Nigeria Plc, Lagos Curry powder, Thyme Processing/Marketing
Ajinomoto Seasoning Co Ltd,
Lagos
Curry powder, Red pepper, Garlic, Onion Packaging of imported
spices/ Marketing
Maritels Industries Ltd, Aba Salt, Onion powder, Turmeric Marketing
Ireyeesorise Dry Spices
Multipurpose Cooperative
Society Ltd, Warri
Chilies, Bitter leaf, African nutmeg,
Pepper soup spices
Processing/Marketing
Zaki Foods Cottage Industry
Technological Centre, Jos
Bitter leaf Processing/Marketing
Tisco Industries Ltd, Akure Curry powder, Coriander, Turmeric,
Fenugreek, Cumin, Salt, Ginger, Cayenne,
Pepper, Nutmeg, Fennel, Thyme
Packaging of imported
spices/ Marketing
Elijayflow Ventures Ltd,
Obosi
Coriander, Chili, Cumin, Fennel,
Turmeric, Pepper, Cinnamon, Clove
Packaging of imported
spices/ Marketing
Chi Ltd, Lagos Coriander, Turmeric, Cumin, Paprika, Salt,
Ginger, Pepper, Nutmeg, Fennel, Garlic
Packaging of imported
spices/Maarketing
Gold Showers International
Ltd, Aba
Curry powder, Nutmeg, Turmeric, Black
pepper, Onion, Garlic, Cinnamon,
Coriander, Clove
Marketer
New Comex Trading
Company, Lagos
Pepper, Garlic, Onion, Caramel Marketer
Tripartite Farmers
International, Owerri
African nutmeg, Guinea pepper, Black
pepper, Scent leaf, Ginger, Chili pepper
Processor
D & S Trading Co.ltd,
Oshodi, Lagos
Rosa, Turmeric, Cloves Processing
Super Spices Company, Kano Dried thyme, Curry powder Processing/Marketing
Trisure Industries Nig. Ltd,
Lagos
Dried Thyme, Curry Powder Marketer
Life Builders International,
Ibadan
Moringa roots powder, Moringa leaves
powder and Moringa seeds
Processing/Marketing
Grace Fellowship Biu, Borno
State
Moringa roots powder, Moringa leaves
powder and Moringa seeds
Processing/Marketing
Avuco Nigeria Ltd, Kaduna Moringa roots powder, Moringa leaves
powder and Moringa seeds
Processing/Marketing
7. Journal of Biology, Agriculture and Healthcare www.iiste.org
ISSN 2224-3208 (Paper) ISSN 2225-093X (Online)
Vol.3, No.9, 2013
18
Table 3. List of some imported spice brands in the Nigerian Market
Brand Name Company Products
Spice supreme GEL Spice Co. Inc Bayonna, USA Jollof rice spices,
Nora spices Nora Foods, South Africa Mixed spices, Spice for fried rice,
Curry powder, Thyme, Red chili
Napa Valley Anhui Qiang Wang Flavouring
Food Co. Ltd, Jieshou City, Anhui
Jollof rice spice, Chicken flavour
seasoning
Ducros McCormick and Company Inc.,
Sparks, Maryland, USA/ France
Dried Thyme, Curry powder
McCormick Walmart Foods Ltd, Arkansas,
USA
Minced onion, Onion powder,
Garlic powder, Chili powder, Curry
powder, Thyme
Dynasty Jining Dynasty Intโl Trade Co., Ltd
Shandong, China
White garlic
Rochana Royal A V Thomas and Co Ltd, Cochin,
India
Black pepper, Turmeric
My Hanoi Hanoi Food Farm Ltd, Vietnam Dried Kaempferia galangal powder
ZTY Qingdoa Zhengtianyu Foods
Company, Ltd, China
Sweet Paprika powder
Omni Omni Export Inc. Pallimuku,
Kochi, India
Cumin seeds powder, Chili powder,
White pepper, Ginger powder,
Turmeric powder
Sure Malabar Spices Company, Ltd,
Kerala, India
Dried thyme, Curry powder, Garlic
powder
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