This document summarizes a seminar presentation on traditional and modern processing methods for turmeric. It describes the traditional method of harvesting, cleaning, separating, cooking, drying, and polishing turmeric rhizomes. It then outlines the CFTRI method for more efficient downstream processing of fresh turmeric rhizomes into hygienic turmeric powder within 24 hours, compared to 30 days for traditional methods. Details are provided on production capacity, machinery required, and estimated fixed and total project costs for a model turmeric powder processing plant.
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
This is a ppt on tea processing. It also include types of tea, and also acknowledge about Orthodox and CTC methods of production of tea. This ppt also include the benefit and medical use of tea.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
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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
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
Cardamom is an important spice commodity of international commerce ever since the ancient Greek and Roman period.It is processed into various products like cardamom seeds,
cardamom powder, cardamom oil, cardamom oleoresin, encapsulated cardamom flavor etc. Processing of cardamom requires close monitoring right from harvest to the drying and final grading.Cardamom having cool and refreshing aroma and pleasant and sweet taste, the food prepared by adding it is likely to become more acceptable to more people in the coming years.
Industrial processing and related technological aspects of these products are covered here.
This is a ppt on tea processing. It also include types of tea, and also acknowledge about Orthodox and CTC methods of production of tea. This ppt also include the benefit and medical use of tea.
Spice Cultivation and Processing (Celery, Cinnamon, Coriander, Cloves, Fennel Seed, Garlic, Ginger, Lemon Balm, Mustard, Onion, Parsley, Savory, Sorrel, Tamarind, Turmeric, Sesame, Sassafras, Rosemary, Poppy Seed, Paprika, Oregano, Lemongrass)
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish. Sometimes, spices may be ground into a powder for convenience. Many spices have antimicrobial properties. This may explain why spices are more commonly used in warmer climates, which have more infectious diseases, and why the use of spices is prominent in meat, which is particularly susceptible to spoiling. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, or as a vegetable.
See more
https://goo.gl/tPVrSj
https://goo.gl/vtT69R
https://goo.gl/7Z7fUU
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
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Process Spice, Ground and Processed Spices, Spice Processing Plant, Spice Processing Machine, Spice Processing, Spices Small Scale Industry, Spices Business Plan, Spice Machinery Plant, How to Start Home Based Spice Business in India, How to Start Spices Business, Starting Spice Business, Start Spice Business in India, Spices Business Plan in India, Masala Business Plan, Masala Business Profitable, How to Start Spices Processing Business, Small-Scale Spice Processing, Cultivation of Spices in India, Spice Growing, Spices Farming, Profitable Spices to Grow, Growing Spices, How to Grow Spices, Spice Cultivation, Spices and Condiments, Cultivation of Spices, Cultivation of Spice Crops, Spices Grown in India, Condiments & Spices, Spices and Condiments Cultivation, Spices and Condiments Processing, Condiment Processing Business, Condiments Industry, Tissue Culture and In Vitro Conservation of Spices, In Vitro Propagation of Black Pepper, Water Management of Spice Crops, Spices in Ayurveda, Medicinal Applications of Spices and Herbs, Bulbous Spices, Dehydration of Onion, Tissue Culture of Garlic, Garlic Cultivation, Commercial Forms of Dehydrated Garlic, Garlic Powder, Garlic Salt, Oil of Garlic, Garlic Oleoresin, Tissue Culture of Celery Seed, Celery Cultivation, Tissue Culture of Coriander, Coriander Cultivation, Coriander Herb Oil, Coriander Oleoresin, Aromatic Tree Spices, Acidulant Tree Spices, Harvesting of Fruits, Balm or Lemon Balm, Curry Leaf Cultivation, Curry Leaf, Vanilla Production Plan By Tissue-Culture Technique, Processed Products, Spice Blends, Seasonings and Condiments, Tissue Culture of Spices
The soft, golden colored and delicate cigar-like rolls of Ceylon Cinnamon has long been an essential part of world cuisine and herbal medication yet claims its' origin to the humble cinnamon groves in the Western coast of Sri Lanka. The crop now grows in South America and the West Indies, Seychelles, and Reunion. The best quality cinnamon is produced in Sri Lanka.
Production
The bushes grow well in shaded places with an average rainfall and without extremes of temperature. The optimum temperature for production is between 27 and 30°C. The soil should not be waterlogged as this produces a bitter-tasting bark. Eight or tenside branches grow on the bush and these are harvested after about three years to obtain the cinnamon bark.
Harvesting
Cinnamon bark is harvested twice a year immediately after each of the rainy seasons when the humidity makes the bark peel more easily. The trees are first harvested when they are three years old, one year after pruning. The side stems that are about three years old are removed and the bark is stripped off. Cinnamon bark is only obtained from stems that are between 1.2 and 5cm in diameter.
Processing
Processing accounts for about 60% of the cost of production of cinnamon. This is because the peeling of bark from the stems is labour intensive and is usually done by hand, by skilled peelers. The quality of cinnamon depends on how well the bark is removed from the stems
Drying
The compound quills are placed on coir rope racks and dried in the shade to prevent warping. After four or five days of drying, the quills are rolled on a board to tighten the filling and then placed in subdued sunlight for further drying.
Grading
quality of cinnamon is judged by the thickness of the bark, the appearance (broken or entire quills) and the aroma and flavour.
Packaging
Cinnamon quills are cut into pieces up to 10cm in length and packed into moisture-proof polypropylene bags for sale. The bags should be sealed to prevent moisture from entering. Sealing machines can be used to seal the bags. Attractive labels should be applied to the products.
Storage
Dried cinnamon quills must be stored in moisture-proof containers away from direct sunlight. The stored cinnamon quills should be inspected regularly for signs of spoilage or moisture. If they have absorbed moisture, they should be re-dried to a moisture content of 10%.
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Post harvest management of ginger and turmericChanbichingtham
post harvest practice is very important for the extension of shelf life and quality of the crops. These practices are generally not followed by common people. This presentation views to enlighten the knowledge of post harvest treatments to be followed.
tomato production and their varieties grown in india,current market status, challenges faced by indian companies,import and export of tomato paste, and state wise production in india,market share of different companies, tomato products,puree,paste,sauce/ketchup,dried and powdered tomato powder
Opportunities and Scope for Value addition in Rice based Products for MFEs in...Dr. Poshadri Achinna
Paddy (Rice) Value addition in Telangana.
Webinar related organised by Telangana State Food Processing Society, Hyderabad Under the Pradhan Mantri Formalisation of Micro food processing Enterprises (PM-FME) Scheme for Azadi Ka Amrit Mahotsav (India@75) initiative
Dal Milling Profitable Food Processing Business Idea Dr. Ganesh Shelke
India is the largest producer of pulses
around 14.5 million tones annually.
Pulses commonly known as dal in India are
an important component of both the
vegetarian as well as the nonvegetarian
diet in India.
Among the North Eastern States, Assam
is the largest producer of pulses.
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
The soft, golden colored and delicate cigar-like rolls of Ceylon Cinnamon has long been an essential part of world cuisine and herbal medication yet claims its' origin to the humble cinnamon groves in the Western coast of Sri Lanka. The crop now grows in South America and the West Indies, Seychelles, and Reunion. The best quality cinnamon is produced in Sri Lanka.
Production
The bushes grow well in shaded places with an average rainfall and without extremes of temperature. The optimum temperature for production is between 27 and 30°C. The soil should not be waterlogged as this produces a bitter-tasting bark. Eight or tenside branches grow on the bush and these are harvested after about three years to obtain the cinnamon bark.
Harvesting
Cinnamon bark is harvested twice a year immediately after each of the rainy seasons when the humidity makes the bark peel more easily. The trees are first harvested when they are three years old, one year after pruning. The side stems that are about three years old are removed and the bark is stripped off. Cinnamon bark is only obtained from stems that are between 1.2 and 5cm in diameter.
Processing
Processing accounts for about 60% of the cost of production of cinnamon. This is because the peeling of bark from the stems is labour intensive and is usually done by hand, by skilled peelers. The quality of cinnamon depends on how well the bark is removed from the stems
Drying
The compound quills are placed on coir rope racks and dried in the shade to prevent warping. After four or five days of drying, the quills are rolled on a board to tighten the filling and then placed in subdued sunlight for further drying.
Grading
quality of cinnamon is judged by the thickness of the bark, the appearance (broken or entire quills) and the aroma and flavour.
Packaging
Cinnamon quills are cut into pieces up to 10cm in length and packed into moisture-proof polypropylene bags for sale. The bags should be sealed to prevent moisture from entering. Sealing machines can be used to seal the bags. Attractive labels should be applied to the products.
Storage
Dried cinnamon quills must be stored in moisture-proof containers away from direct sunlight. The stored cinnamon quills should be inspected regularly for signs of spoilage or moisture. If they have absorbed moisture, they should be re-dried to a moisture content of 10%.
Powerpoint dealing with the processing of Pepper and Cardamom. It deals with the flowchart involving the processing of these spices. It also deals with the various unit operations involved and the kind of equipment which is used to for the unit operations. it deals with all the processing after harvesting to drying, cleaning, packaging, storage etc of the spices
Post harvest management of ginger and turmericChanbichingtham
post harvest practice is very important for the extension of shelf life and quality of the crops. These practices are generally not followed by common people. This presentation views to enlighten the knowledge of post harvest treatments to be followed.
tomato production and their varieties grown in india,current market status, challenges faced by indian companies,import and export of tomato paste, and state wise production in india,market share of different companies, tomato products,puree,paste,sauce/ketchup,dried and powdered tomato powder
Opportunities and Scope for Value addition in Rice based Products for MFEs in...Dr. Poshadri Achinna
Paddy (Rice) Value addition in Telangana.
Webinar related organised by Telangana State Food Processing Society, Hyderabad Under the Pradhan Mantri Formalisation of Micro food processing Enterprises (PM-FME) Scheme for Azadi Ka Amrit Mahotsav (India@75) initiative
Dal Milling Profitable Food Processing Business Idea Dr. Ganesh Shelke
India is the largest producer of pulses
around 14.5 million tones annually.
Pulses commonly known as dal in India are
an important component of both the
vegetarian as well as the nonvegetarian
diet in India.
Among the North Eastern States, Assam
is the largest producer of pulses.
Ginger is obtained from the rhizomes of the plant Zingiber officinale Roso. It originated in
South East Asia and is valued for the dried ginger spice and preserved crystallised ginger.
A Comparative Study of Conventional and Microwave Assisted Extraction Method ...Chandrakanta Misra
Conventional extraction technique such as maceration and novel extraction techniques like Microwave Assisted Extraction method (MAE) were used for the extraction of mucilage from the stem of Abroma augusta. The mucilage content in the extracts obtained using both extraction methods. The conventional and novel extraction techniques were compared on the basis of various parameters like extraction time and extraction yield.
Effect of blanching and drying air temperature on quality of dried amla flakesarshpreetkaur62
Experiments were conducted to assess the effect of blanching and drying air temperature on
the quality attributes of dried amla flakes. The raw amla fruits were subjected to three
different treatments i.e., untreated UT, steam blanching SB and hot water blanching prior to
convective tray drying at temperature of 50°C, 60°C and 70°C and refractive window drying
at temperature of 60°C, 70°C and 80°C. In addition to the evaluation of drying rate of
different combinations of amla pulp in both methods of drying, the dried amla flakes (nearly
7% db) were analyzed for different quality attributes such as moisture content, water activity,
ash content, bulk density, ascorbic acid, antioxidants, total phenolic content, color and overall
acceptability. The data indicated that different quality parameters of dried amla flakes were
significantly affected by blanching and drying type. In addition to increasing the moisture
content, water activity and ash percentage of amla pulp, blanching treatment increased the
drying rates for amla samples. The untreated samples generally had lower drying rates than
those of the treated samples. The flakes blanched had a bright visual appearance as compared
to UT amla flakes. Refractive window drying resulted in minimal loss of overall quality of
amla flakes when compared with convective tray drying. Steam blanched amla flakes
refractive window dried witnessed highest retention of ascorbic acid content, antioxidant
activity and total phenolic content with lower levels of moisture content, water activity and
ash content. Maximum yield recovery (14.13%) was found in steam blanched amla flakes
refractive dried at 60C.
Supercritical fluid extraction of food components in food industries such as ...CaresmaChuwa
Supercritical fluid is a Fluid which is in the state above its critical point (CP), i.e. above its critical temperature (Tc) and critical pressure (Pc) where distinct liquid and gas phases do not exist.
It can be produced by warming a gas or liquid on temperature higher than its critical temperature Tc by simultaneous compression on value higher than its Pc
Above the critical temperature and pressure is the material in one condensed state with properties between gas and liquid
A BUSINESS PROPOSAL FOR SLAUGHTER HOUSE WASTE MANAGEMENT IN MYSORE MUNICIPAL ...prakheeshc
1. EXECUTIVE SUMMARY
There are around 8 Tonne to 10 Tonnes of Slaughterhouse waste produced daily in the slaughter houses which perform slaughtering and dressing in limits of MYSORE Municipal Corporation. Slaughterhouse waste need significant treatment for a sustainable and safe discharge to the environment due tothe high content of organics and nutrients. Therefore, the treatment and final disposal of Slaughterhouse waste are a public health necessity. Slaughterhouse waste has become a major source of pollution in the State of Karnataka. Meat processing effluents are becoming one of the major agribusinesses concerns due to the vast amount of water used during slaughtering, processing, and cleaning of the slaughtering facilities. Slaughterhouse waste management system is very poor and several measures are being taken for the effective management of wastes generated. There are hardly any chicken stalls in the state with their own waste management systems. Scientific disposal of such waste is quite expensive and is the reason why they cannot have their own waste management system. Presently the stall owners pay people to have the waste dumped intorivers, streams, roads side etc. There are groups of people engaged in this activity.
a. LAWS
Slaughterhouse without waste management system will not be issued license as per the new food safety standard Act. Hotels are not permitted to buy meat from unlicensed stalls. In such a situation, a number of slaughterhouse will have to shut their shops. To avoid this, centralised poultry waste management system is the only solution. Dry rendering plants (Dehydration System) for every district will be a proper solution.
b. DEHYDRATION SYSTEM
The waste including the feathers undergoes process of hydrolysis by which it is cooked and broken down. Being processed under high pressure and at high temperature renders the waste free of any microbes. Cyclone separator, condenser, scrubber, ETP (Effluent treatment plant), Bio filter and chimney ensure that there is no environmental pollution.
The processing of a batch takes about 4 to 5 hours and 4 such batches can be processed per day totalling to 15 Tonnes waste can be processed per day.
2. COMPANY PROFILE AND QUALIFICATIONS
Company Name SLICE UP ORGANIC PRODUCT PVT LTD.
Company Category Company limited by Shares
Company Sub Category Non-govt company
Date of Incorporation 20-11-2021
Registered Address SLICE UP ORGANIC PRODUCT PVT LTD.. Muttil
North, Wayanad.
ABOUT US
We started our journey in the field of Rendering plant focused on poultry rendering plants since 2021 as a Private Limited Company. As of now we had supplied poultry meal to almost many companies all over India. Company is running 2 rendering plants at Wayanad and Kollam .
Qualifications of the Company
1. Our Company and its teams are experienced in the field of Installation, Maintenance, Running of the Rendering Unit.
2. Our Company Slice Up Organic Product PVT LTD is an Innovator who strives to int
Value Addition to Ethnic Meat Products PremDabriwal
A presentation on student innovation idea for 1st Northeast Farmers Producers Organisation Meet 2023, whilst I was persuing my Bachelor's in Veterinary Science and Animal Husbandry
Parboiling presentation by eshfaq bhattBhatt Eshfaq
Parboiling means, precooking of rice within the husk without disturbing its size and shape.
A hydrothermal treatment resulting partial cooking (gelatinization of starch) of paddy (rough rice).
The process consists of soaking rough rice in water until it is saturated, draining the excess water, and then steaming or otherwise heating the grain to gelatinize the starch
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. Seminar
On
By
Katke S.D.
(Reg. No. 2018T01P)
Submitted to
Dr. Kshirsagar R.B.
Professor & Head
Dept. of Food Engineering,
College of Food Technology, VNMKV, Parbhani
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53. TURMERIC COOKING
Polishing
Fresh Rhizomes
Harvested lot
Pre-cleaning
Separation of fingers & bulbs
Cooking in water (40-60 min)
Heaping
Spreading for sun drying
Polishing & Bagging
Traditional Processing of Turmeric
54. Production of Turmeric Powder
Fresh turmeric rhizomes
Grading/separation
Slicer/dicer
Turmeric slices
Drying
Dried turmeric slices
Down stream processing time
for production of hygienic
Turmeric powder starting from
freshly harvested turmeric
rhizomes isvery low (with in 24 h) compared
to traditional methods, which
takes minimum of 25-30 days.
PowderingHigher curcumin and volatile oil
content in the finished product.
Turmeric Powder
process forPatent “A
production
powder
of turmeric
from fresh
turmeric rhizomes
250/del/2013” filed
55. CFTRI METHOD
RAW MATERIAL : Fresh turmeric rhizome
PRODUCTION CAPACITY
Suggested economic capacity : 2000 kg/shift/day (fresh rhizome)
395kg/day (Turmeric powder)
Working : 120 days/ annum
Optimum capacity utilization : 70%
PLANT AND MACHINERY
Weighing machine, Weigh Bridge, Slicing machine, Drier, Grinding mill, Shifter, Bag sealer,
High pressure washer, Inspection conveyer and Miscellaneous
PROJECT COST – FIXED COST – (Estimated for a model project)
Particular Cost (Rs.)
a) Land & Land development (600 M2) 600.00
b) Building & civil construction (400M2) 1600.00
c) Plant and machinery 8685.00
d) Miscellaneous fixed assets 50.00
e) Pre-operative expenses 650.00
Total fixed capital 11585.00
Working capital margin 680.00
Total Project cost 12265.00
