The document discusses the history, cultivation, processing, and varieties of tobacco. It begins by covering the history of tobacco from its discovery by Native Americans to its introduction to Europe. The document then discusses the cultivation of tobacco, including the ideal climate, leading producing countries, and the multi-year process from planting to shipment. Finally, it outlines the various processing methods like curing, manufacturing, and the different resulting tobacco varieties used for cigarettes, cigars, pipes, and other products.

1. Tobacco Cigars and Cigarettes BAC-1121 Food and Beverage Service : Tobacco Slide 1 / 44 Saturday, May 29, 2010

2. Recap of the Previous session Explain the first 3 stages in Cheese production. What is rennet and what stage is it used in cheese production. What are the different categories of cheese. Name 5 cheese from France in all categories. Name 5 cheese from England in all categories. BAC-1121 Food and Beverage Service : Tobacco Slide 2 / 44 Saturday, May 29, 2010

3. Scope of the Session Introduction and History of Tobacco. Raising Tobacco Varieties of Tobacco Service of Cigarettes Cigars The Cigar connoisseur BAC-1121 Food and Beverage Service : Tobacco Slide 3 / 44 Saturday, May 29, 2010

4. Introduction and History of Tobacco The native American Indians were the first to discover tobacco. Christopher Columbus discovered that they smoked it in their pipes. He brought the seeds to Europe where its medicinal properties were realized. In 1560 Jean Nicot a French Diplomat introduced it in France BAC-1121 Food and Beverage Service : Tobacco Slide 4 / 44 Saturday, May 29, 2010

5. Introduction and History of Tobacco The first hand rolled cigarettes were produced in Spain and France in 1600 A.D. By 1960 researchers found that smoking was injurious to health. Cigarette manufacturers reduced the tar and nicotine content. In the USA many companies have paid huge compensations. BAC-1121 Food and Beverage Service : Tobacco Slide 5 / 44 Saturday, May 29, 2010

6. Raising Tobacco Raising tobacco requires moderate climate and proper soil. The perfect climate is provided by countries like, India, Cuba, Sumatra, Java, Jamaica and Philippines. Leading produces China, India, Brazil and the USA. The time frame from Planting to Shipment is 2 years. BAC-1121 Food and Beverage Service : Tobacco Slide 6 / 44 Saturday, May 29, 2010

7. Phases in Manufacture of Tobacco 1. Planting 2. Harvesting 3. Curing 4. Manufacture BAC-1121 Food and Beverage Service : Tobacco Slide 7 / 44 Saturday, May 29, 2010

8. BAC-1121 Food and Beverage Service : Tobacco Slide 8 / 44 Saturday, May 29, 2010

9. Planting Seed sown in nursery. Later transplanted after 6-8 inches tall. Soil is enriched and fertilized. Pesticides are sprayed or crop is dusted. The plants grow 4-6 feet in height. The plant is pruned of dead stems and leaves. A healthy plant has 9-20 leaves and are about 24-30 inches length. BAC-1121 Food and Beverage Service : Tobacco Slide 9 / 44 Saturday, May 29, 2010

10. Pruning of Plants BAC-1121 Food and Beverage Service : Tobacco Slide 10 / 44 Saturday, May 29, 2010

12. BAC-1121 Food and Beverage Service : Tobacco Slide 12 / 44 Saturday, May 29, 2010

13. Harvesting Harvesting after 70-90 days of transplanting with the precaution of sun burn. Priming: The hand picking technique. Stalk cutting: Cutting close to the root. Separation of leaves for Cigar, Cigarettes and Pipe Tobacco. BAC-1121 Food and Beverage Service : Tobacco Slide 13 / 44 Saturday, May 29, 2010

14. BAC-1121 Food and Beverage Service : Tobacco Slide 14 / 44 Saturday, May 29, 2010

15. BAC-1121 Food and Beverage Service : Tobacco Slide 15 / 44 Saturday, May 29, 2010

16. Curing of Tobacco Curing is a process of drying and removal of the sap. It improves the aroma and heightens the flavor. Methods of Curing Flue Curing. Air Curing. Fire-curing Sun Curing BAC-1121 Food and Beverage Service : Tobacco Slide 16 / 44 Saturday, May 29, 2010

17. Flue Curing BAC-1121 Food and Beverage Service : Tobacco Slide 17 / 44 Saturday, May 29, 2010

18. Flue Curing In a barn Tiers of Poles hung lengthwise. Flues are ducts that carry heat pumped in at 170 * F which makes the tobacco leaves dry and brittle. The process lasts 4-5 days. The leaves are then separated as firsts, seconds and lugs depending on quality. The seconds form the bulk of the production. The leaves are spread out on the floor and allowed to ferment for 3-4 weeks. Flue cured tobacco is largely for cigarettes. BAC-1121 Food and Beverage Service : Tobacco Slide 18 / 44 Saturday, May 29, 2010

19. Air Curing The process uses air to cure the leaves. The leaves are placed on unsheltered platforms. The barn has ventilators and temperature and humidity is controlled. Temperature of 65-75*F is maintained. Under good conditions 4-5 days are good enough for the curing process to be executed. Chewing tobacco is largely made using this method. BAC-1121 Food and Beverage Service : Tobacco Slide 19 / 44 Saturday, May 29, 2010

20. Fire-Curing method Fire cured tobacco is hung in large barns. or intermittent low smolder and takes between here fires of hardwoods are kept on continuous three days and ten weeks, depending on the process and the tobacco. Fire curing produces a tobacco low in sugar and high in nicotine. Pipe tobacco, chewing tobacco, and snuff are fire cured. Flavored tobacco is also made the same way. BAC-1121 Food and Beverage Service : Tobacco Slide 20 / 44 Saturday, May 29, 2010

21. BAC-1121 Food and Beverage Service : Tobacco Slide 21 / 44 Saturday, May 29, 2010

22. Sun-Cured Tobacco Sun-cured tobacco dries uncovered in the sun. This method is used in Turkey, Greece and other Mediterranean countries to produce oriental tobacco. Sun-cured tobacco is low in sugar and nicotine and is used in cigarettes. BAC-1121 Food and Beverage Service : Tobacco Slide 22 / 44 Saturday, May 29, 2010

23. Sun Cured Tobacco BAC-1121 Food and Beverage Service : Tobacco Slide 23 / 44 Saturday, May 29, 2010

24. Manufacture Freshly cured tobacco has a bitter and sharp aroma. Tobacco is stored in barrels for 2-3 years before the manufacturing. During this some water is added to maintain the moisture content and keeping the leaves brittle. BAC-1121 Food and Beverage Service : Tobacco Slide 24 / 44 Saturday, May 29, 2010

25. Manufacture 4. This process makes the leaves sweeter and the flavor becomes mild reducing the nicotine content. 5. Flavorings can be added like honey, liquorices, menthol, glycerin maybe added to moisten tobacco BAC-1121 Food and Beverage Service : Tobacco Slide 25 / 44 Saturday, May 29, 2010

26. Varieties of Tobacco Group Work Latakia: is a dark and strong variety grown in eastern Europe. This is smoke cured which makes its color change. Perique: Is grown in the USA used for blending with Virginia tobacco. Pipe Tobacco: Cigarette Tobacco: Shisha Tobacco: Snuff Tobacco: BAC-1121 Food and Beverage Service : Tobacco Slide 26 / 44 Saturday, May 29, 2010

27. Cigars The best leaves come from Cuba, Jamaica, Borneo and Java. The plants are grown with all the special care. The aging process is slightly different. Cigar leaves don’t need re-drying. Bales of tobacco are placed in pre-heated rooms or simply hung BAC-1121 Food and Beverage Service : Tobacco Slide 27 / 44 Saturday, May 29, 2010

28. BAC-1121 Food and Beverage Service : Tobacco Slide 28 / 44 Saturday, May 29, 2010

29. Cigar Contents 1. Cigar filler Tobacco: Which is used inside the body of the cigar. Constitutes 85% of the cigar. 2. Cigar Binder Tobacco: The one that holds the filler tobacco leaf, constitutes 10% of the cigar. 3. Cigar wrapper Tobacco: Used for outer wrapping representing 5% of the cigar. BAC-1121 Food and Beverage Service : Tobacco Slide 29 / 44 Saturday, May 29, 2010

30. BAC-1121 Food and Beverage Service : Tobacco Slide 30 / 44 Saturday, May 29, 2010

31. BAC-1121 Food and Beverage Service : Tobacco Slide 31 / 44 Saturday, May 29, 2010

32. Selecting a Cigar Judging a Cigar: A good quality cigar produces grey ash, lasts longer, A white ash cigar denotes a mildness while dark ash denotes strong cigar. Cigars are also judged by their appearance, touch, shape and aroma. A crude way of judging a cigar is by pressing it between fingers. BAC-1121 Food and Beverage Service : Tobacco Slide 32 / 44 Saturday, May 29, 2010

33. Filling and Rolling a Cigar BAC-1121 Food and Beverage Service : Tobacco Slide 33 / 44 Saturday, May 29, 2010

34. Smoking test Smoking the Cigar The cigar should be smoked slowly and gracefully. The ‘V’ –Shaped end should be in the mouth. The end should be pierced or cut with care and never bitten. The tip of the other end should be lit with a match stick and not with a cigarette lighter. BAC-1121 Food and Beverage Service : Tobacco Slide 34 / 44 Saturday, May 29, 2010

35. Cigar Piercer and Cutter BAC-1121 Food and Beverage Service : Tobacco Slide 35 / 44 Saturday, May 29, 2010

36. Cigar production BAC-1121 Food and Beverage Service : Tobacco Slide 36 / 44 Saturday, May 29, 2010

37. Service of Cigars Cigars should be offered in their own boxes and allow the guest to choose his own. The box should have the print of the type of cigar. After the guest chooses the cigar remove the cigar wrapper band. Offer the piercer or cutter and the matchbox. BAC-1121 Food and Beverage Service : Tobacco Slide 37 / 44 Saturday, May 29, 2010

38. Service of Cigars 38 BAC-1121 Food and Beverage Service : Tobacco Slide 38 / 44 Saturday, May 29, 2010

39. Storage of Cigars All tobacco should be stored in a dry place and at even temperature. Usually stored in a glass case inside a restaurant. Cigars are best preserved in their boxes made of cedar wood . The best temperature should be around 65-70 *F. Cigars should never be refrigerated. BAC-1121 Food and Beverage Service : Tobacco Slide 39 / 44 Saturday, May 29, 2010

40. Choice of Cigars On Strength: C Colorado Strong CC Colorado Claro Medium CCC Claro Light On Length: 9.5 “ Corona 4.5” Half Corona 4.5” Grown Corona 4.5” Petit Corona BAC-1121 Food and Beverage Service : Tobacco Slide 40 / 44 Saturday, May 29, 2010

41. Popular Havana Brands of Cigars Bolivar Larranga Romeo Romeo and Juliet Upman La Corona Bock Havana Henry Clay J. S. Murais Chana BAC-1121 Food and Beverage Service : Tobacco Slide 41 / 44 Saturday, May 29, 2010

42. Questions?????? BAC-1121 Food and Beverage Service : Tobacco Slide 42 / 44 Saturday, May 29, 2010

43. Group Work open Presentation Cigarette Manufacturing Companies and brands of the USA-KillaDelphia Cigarette manufacturing companies and brands of Europe-Tequila Snuff and Shisha tobacco producing companies and brands-Les Bijou Pipe Tobacco manufacturers and Indian Cigarette producers and brands-Flaming shots BAC-1121 Food and Beverage Service : Tobacco Slide 43 / 44 Saturday, May 29, 2010

44. Questions  Comments BAC-1121 Food and Beverage Service : Tobacco Slide 44 / 44 Saturday, May 29, 2010