SPICES STATISTICS

India is known as the home of spices and boasts of a long history of trading with the
ancient civilisations of Rome and China. Indian spices are the most sought-after globally,
given their exquisite aroma, texture and taste. India has the largest domestic market for spices
in the world. Of the 109 varieties of spices listed by the International Organisation for
Standardisation (ISO), the country produces more than 65. The varying climatic conditions in
India provide ample scope for the cultivation of a variety of spices. Almost all Indian states
produce spices, with the total area under spice cultivation pegged at around 3.15 million
hectares.
India commands a formidable position in world spice trade.
During 2015-16, India exported 8,43,255 tons of spices and spice products valued at
Rs.16,238.23 crores (US$ 2,482.83 million). Exports grew by 9% in terms of rupees and 2%
in terms of US dollars. This has exceeded the target of 808,000 tons in quantity and
Rs.14,014.00 crores (US$ 2,26 million) in terms of value by 104% in terms of volume and
116% in rupee and 110% in terms of US dollar in terms of value. The US is the major
importer of Indian spices by value followed by China, Vietnam, Malaysia, UAE, UK,
Germany, Singapore and Saudi Arabia. Exports to the US stood at Rs 23,523.79 million
followed by China at Rs 16289.68 million in 2013-14.
The spice export basket consists of whole spices, organic, spice mixes, spice blends, freeze
dried, curry powders/mixtures, oleoresins, extracts, essential oils, de-hydrated, spice in brine
and other value added products.
Why India?
India is a prominent producer of different spice oils and oleoresins from spices of
various grades.
During the course of time, India has been successfully manufacturing and exporting
value added spice products
There are stringent quality control measures in place, including pre-shipment
inspection, validation of quality checks and mandatory inspection by the Spices
Board.
There are strict checks on physical, chemical and microbial parameters including
pesticide residues, aflatoxins, heavy metals and other contaminants/adulterants.
Over the years, the Indian spice community has evolved and matured as a technologyled, quality-conscious, customer-centric and market-driven industry. This makeover

has led to a rapidly growing variety of value-added spices in ground, crushed,

cracked, blended, dehydrated forms in bulk, in brine and in consumer packs (curry
mixes, natural food colours, spice extracts, mint oils, menthol crystals, menthol
powder and several spice-based industrial raw materials). Indian spice oils and
oleoresins continue to dominate the international processed food market.
Breakthrough technological developments are throwing open immense potential and
possibilities in every realm, almost every day. Harnessing the technological
developments, Indian spices have unleashed their inherent potential and are spreading
their wellness, healthy goodness and application capabilities to a wide spectrum of
industry verticals like curry blends, pharma industries, medical applications and
industrial applications.
In recent years, organic farming has gained considerable importance. The spices
produced from this type of farming are without any harmful ingredients. Organic
farming ensures that the spices keep their inherent taste, aroma and other health
benefits intact. Exports of spices have been significantly increased due to the major
shift of farming practices to organic methods.
Spice Parks
Major consuming countries of Indian spices like America and members of the EU
have strict quality compliance norms. Indian exporters have been successful in complying
with such strict quality stipulations with the help of various quality improvement programmes
initiated by the Spices Board. The Board has launched special industrial parks for processing
and value addition of spices and spice products called spices parks. The spices are regionally
divided with a very well-conceived approach with integrated operations for cultivation, post
harvesting, processing for value addition, packaging, storage and exports of spices and spice
products which adhere to the quality specifications of the consuming countries.
The basic objective behind the conceptualisation of the spice parks has been the
provision of common infrastructural facilities for both post-harvest activities and processing
of spices and spice products along with backward integration by providing rural employment.
The spice parks have processing facilities which are at par with international standards where
the products undergo cleaning, grading, sorting, grinding, packing and warehousing.
Educative services are also provided to the farming and trading communities at the park.
Training programmes providing information on Good Agricultural Practices (GAP), post
harvest operations, advanced processing practices, global food safety and quality standards

are disseminated to farmers. The spice parks ensure a better pricing for the products as they
help in shortening the channels in the supply chain system. Farmers can utilise the facilities
provided at the spice parks to help them improve the quality of their products and sell directly
to the exporters.
The spice parks which are under the aegis of the Spices Board are:

Chhindwara (Madhya Pradesh)

Puttady (Kerala)
Jodhpur (Rajasthan)
Guna (Madhya Pradesh)
Guntur (Andhra Pradesh)
Sivaganga (Tamil Nadu)
Kota (Rajasthan)
Raebareli (Uttar Pradesh)
The spices processing market in India has seen an increase in volumes, owing to the

huge global demand for processed Indian spices such as oleoresins and seasonings, primarily
from the UAE, the US, the European Union and the Asia-Pacific. The demand for oleoresins
and seasonings has led many players to focus on research and technology to manufacture
innovative products.
Quality Measures
Since quality is an important parameter for export of Indian spices, the Spices Board
established the Quality Evaluation Laboratory in 1989 for monitoring the quality of spices
produced and processed in the country. The laboratory provides analytical services to the
Indian spice industry, including analysis of samples collected for compulsory inspection on
chillies, chilli products and turmeric powder for exports. The laboratory at Kochi has
certifications from the British Standards Institution, UK for ISO 9001:2008 Quality
Management System since 1997, ISO 14001:2004 Environmental Management System since
1999 and Accredited under the National Accreditation Board for Testing & Calibration
Laboratories (NABL) (under the ISO/IEC: 17025:2005) in 2004. The activities of the
laboratory are fully computerised and linked with the network since 1999. The laboratory has
three divisions including chemistry lab, residue lab and microbiology lab which undertake
speedy and efficient handling of the analysis as per the various parameters.

The various quality standards which are applicable are BIS, FSSAI, AGMARK, ASTA,
ESA.
The regional quality evaluation laboratories established across the country are as
follows:
Laboratory (Year of establishment)
Mumbai, Maharashtra (2008)
Guntur, Andhra Pradesh (2010)
Gummidipoondi, Tamil Nadu (2011)
Narela, New Delhi (2012)
Tuticorin, Tamil Nadu (2013)
Codex Alimentarius Commission
The Codex Alimentarius Commission is responsible for the establishment of sound
internationally agreed guidelines for national food control systems based on the criteria of
consumer health protection and fair trade practices by taking into consideration the needs and
special concerns of all countries. It provides member nations with a forum where they can
meet and exchange ideas and information relevant to food safety and trade issues in order to
elaborate food standards to facilitate international trade.
The key issues pertaining to Codex are:
National Food Control System
Private Standards
Ractopamine
Equivalence
Labelling of Genetically Modified Foods
Nutritional Labelling
Exports
Measures to boost export of Spices
Spices Board has implemented several export development/promotion programmes,
which include adoption of upgraded technology in spice processing, setting up of quality
evaluation labs by the exporters, quality certification, packaging development and bar coding,
product development and research for high-end value addition, sending business samples
abroad, setting up of common sterilization units and participation in international
fairs/meetings/seminars. Spices Parks are also in the process of being established for
providing common infrastructure facilities for cleaning, grading, processing, packing, storing,

primarily to promote value addition and quality improvement of spices, alongwith backward
linkages.
12th Plan schemes of Spices Board
Under the 12th Plan, the Spices Board is focusing its initiatives towards the following broad
areas:

Export Oriented Production and Post-harvest Improvement.

Export Development and Promotion.

Export Oriented Research.

Quality Improvement

Spices Parks

TOP EXPORTERS
EXPORTER
SYNTHITE INDUSTRIES LIMITED
Synthite Valley
Kolencherry
Kerala-682311
Tele: 0484 3051200
E mail: mailto:jimmy@synthite.com
JABS INTERNATIONAL PVT. LTD
A 350, TTC Industrial Area
MIDC, Mahape
Navi Mumbai-400708
Maharashtra
Tel: 91 22 27781201, Fax: 9122 27781205
E mail: mailto:jabs@vsnl.com,

Year

Award
Award-Top most exporters for
2009-10
Spice Oil & Oleoresin
2010-11 Award-Oil & Oleoresin
2011-12

Trophy- SPICES/SPICE
PRODUCTS

2011-12

Rolling Trophy- SPICES/SPICE

PRODUCTS

2009-10

Award -for Topmost Exporter of

Cumin Cumin

2009-10

Trophy- for Topmost Exporters

ofSPICES/SPICE PRODUCTS

2009-10

Rolling Trophy- SPICES/SPICE

PRODUCTS

2009-10

Trophy- for Topmost Exporters of

Whole Spices

2010-11

Award -for Topmost Exporter

Cumin

2010-11

Trophy- for Topmost Exporter

SPICES/SPICE PRODUCTS

2010-11

Trophy- for Topmost Exporter

Whole Spices

Rolling Trophy- for Topmost

2010-11 Exporter SPICES/SPICE
PRODUCTS
2011-12 Award -for Topmost Exporter
Cumin

A.V.T. MC CORMICK INGREDIENTS

PVT.LTD
AVT McCormick Ingredients PVT LTD
South Vazhakulam, Marampilly PO, Aluva683107
Tele: 0484 677262, 263, Fax: 0484 677275,
282

BAFNA ENTERPRISES
VII/179, DS Road,
Cochin- 682002
Tel: 0484 2227190, 2227803, 2228451
Fax: 0484 2225834
E mail: mailto:mail@bafnaenterprises.com
KISHOR SPICES COMPANY
VI/37, JEW TOWN,P.O. BOX NO.262
COCHIN,KERALA,Pin:682 002
Phone:0484 2225111,Fax:0484-2223884
Email:kishor@md3.vsnl.net.in
SPG RAMASWAMY NADAR & SONS
77/1, South Car Street
Virudhunagar-626001
Tamilnadu
Tel: 91 4562 243364/ 244164
Fax: 91 4562 244964
Email: mailto:spgr@eth.net,
SHIVANDITTA MAL & COMPANY
384/VI-3, Majith Mandi
Amritsar-143006
Punjab
Tel: 91 183 2541677/ 2541482/ 5018416
Fax: 91 183 2548416
Email: mailto:sndhwani@vsnl.com
MAS ENTERPRISES LIMITED
X-677, Mas Building

2011-12

Award for Topmost Exporter -Other

Seeds & misc spices

2011-12

Trophy- for Topmost Exporter

Whole Spices

2009-10

Award- for Topmost

ExporterGinger

2009-10

Trophy- for Topmost Exporter

Ground Spices

2010-11

Award-for Topmost Exporter

Ginger

2010-11

Trophy- for Topmost Exporter of

Ground Spices

2010-11 Certificate of Merit

2011-12

Award-for Topmost Exporter of

Ginger

2011-12

Trophy-for Topmost Exporter of

Ground Spices

2009-10

Award for Topmost Exporter ofPepper

2010-11

Award-for Topmost Exporter of

Pepper

2011-12

Award-for Topmost Exporter of

Pepper

2009-10

Award for Topmost Exporter of

-Cardamom Small

2010-11

Award for Topmost Exporter of

-Cardamom Small

2009-10

Award-for Topmost Exporter of

Cardamom Large

2010-11 Award-Cardamom Large

2011-12

Award-for Topmost Exporter of

Cardamom Large

2011-12 Award-for top exporter of

Cardamom Small

P.B. No1. Vandanmedu

Vandanmedu,Kerala
Pin:682 036
Phone:04868 277077
Fax:04868 277258
Email:Mail@Masindia.Com
NANDYALA SATYANARAYANA
Santa Market
Tadepalligudem-534102
West Godavari Dist, Andhra Pradesh
Tel: 91 8818 222307, 9848123229 (Mob)
Fax: 91 8818 225113
Email: mailto:nkttpg@yahoo.co.in

2009-10 Award-for top exporter of Chilli

LAXMI ENTERPRISES
170/172, Samuel Street
Mumbai-400009
Maharashtra
Tel: 91 22 4098 5151
Fax: 91 22 2347 8728
Email: mailto:sbslaxmi@vsnl.com

2009-10 Award-for top exporter of Turmeric

P.C.KANNAN & CO.

133/2, Pullalakottai Road
Virudhunagar-626001
Tamilnadu
Tel: 91 4562-243601/245368
Fax:91 4562-244168
E mail: mailto:vgr_pckannan@bsnl.in
TRIMETA COMMODITIES PVT LTD
901, 9th Floor, Bartom Centre
MG Road, Bangalore-560001
Tel: 080 25559325
Fax: 080 25559326
E mail: mailto:trimeta@airtelmail.in
EUROVANILLE INDIA PVT. LTD.
Vadakkipalayam Road R. Poonapuram,
Pollachi Coimbatore 642002 04259-200047
E.mail : drmahendranmd@gmail.com
GRK & COMPANY
VII/324/A , 324/B
Eramalloor, Alleppey District
Kerala
Tel: 0478 2562640, 0478 2565940
mailto:vishwan@md2.vsnl.net.in
KANU KRISHNA CORPORATION
501 Goradia House, 100/104 Kazi Sayed
Street, Mumbai, Maharashtra 400003
Phone:022 4023 7676

2010-11 Award-for top exporter of Chilli

2011-12 Award-for top exporter of Chilli

2010-11

Award for top exporter of

-Turmeric

2011-12 Award-for top exporter of Turmeric

2009-10

Award-for top exporter of

Corriander

2010-11

Award-for top exporter of

Corriander

2011-12

Award-for top exporter of

Corriander

2009-10 Award for top exporter of -Vanilla

2010-11 Award-for top exporter of Vanilla

2011-12 Award- for top exporter of Vanilla

2009-10

Award-for top exporter of Nutmeg

& Mace

2010-11

Award for top exporter of -Nutmeg

& Mace

2011-12 Award-for top exporter of Nutmeg

& Mace

email : kkcdipak@bom3.vsnl.net.in
ASIAN FOOD INDUSTRIES
NH No. 8, Opp. Escort Tractors
Dabhan. Tal: Nadiad- 387320
Gujarat
Tele: 0268 281241, 2581242
Fax: 0268 2581243
E mail: mailto:asianfoods2002@yahoo.com

EASTERN CONDIMENTS PVT LTD

PB No. 15, Eastern Valley, Adimali PO,
Idukki District
Kerala- 685561
Tel: 91 4864 222206
Fax: 91 4864 225872, 222662
Email: mailto:eastern@md2.vsnl.net.in

PHALADA AGRO RESEARCH

FOUNDATIONS PVT LTD
No. 92/5, Kannali, Seege Halli Cross
Magadi Main Road
Bangalore-560060
Tel: 91 80 28536762, 28536763, 28536764
Fax: 080 28536760
Email: mailto:info@phalladaagro.com
BERGWERFF ORGANIC INDIA PVT.
LTD
Plot no. C36-38, SEZ Phase 1
Sector 3, Pithamour District
Dhar 454775.
Phone: 07292 420990
Fax: 022 26744903
E.mai: mailto:info@suminter.com

2009-10

Award-for top exporter of Other

Seeds & misc spices

2010-11

Award for top exporter of -Other

Seeds & misc spices

2009-10

Award-for top exporter of Spice

Mixes including Curry Powders

2009-10

Award-for top exporter of Spice &

Spice Products in Consumer Packs

2010-11

Award-for top exporter of Spice

Mixes including Curry Powders

2010-11

Award-for top exporter of Spice &

Spice Products in Consumer Packs

2011-12

Award-for top exporter of Spice

Mixes including Curry Powders

2011-12

Award-for top exporter ofSpice &

Spice Products in Consumer Packs

2009-10

Award-for top exporters of Organic

Spices

2010-11

Award-for top exporters of Organic

Spices

2011-12

Award-for top exporters of Organic

Spices

ARYAN INTERNATIONAL
Award-for top exporters of Women
2009-10
102, Emerald A Block
Entreepreneur
Wilson Manor Apartment 13th Cross, Wilson
Garden, Arekempanahalli
Bangalore-560027
Award-for toip exporters of Women
2010-11
Tel: 080 22225213
Entreepreneur
Fax: 080 22226794
Email: mailto:ace@ace-exports.com
ARJUNA NATURAL EXTRACTS

2009-10 Award-for top exporters of

Bank Road, Aluva-683101

Tele: 0484 2622644, 2622655
Fax: 0484 2622612
Email: mailto:mail@arjunanatural.com

Innovative Spice Products

ARJUNA NATURAL EXTRACTS (Dr.

Benny Antony)
Bank Road, Aluva-683101
Tele: 0484 2622644, 2622655
Fax: 0484 2622612
Email: mailto:mail@arjunanatural.com

2010-11

Award for Innovator of Spice

Products

PLANTLIPIDS (P) LTD.

Kadayirippu, Kolenchery, Ernakulam
Kerala 682311
Tele : +91.484.305.1500 / +91.484.276.0497
/ +91.484.276.0689
email : info@plantlipids.com

2011-12

Award-for top exporters of Spcie

Oils & Oleoresins

2009-10

Award-for top exporters of Value

Added Spices

2010-11

Award-for top exporters of Value

Added Spices

INDIAN PRODUCTS
604, Queens Corner A 3 Queens Road,
Bangalore- 560001
Tele: 91 80 3070 5731
Fax: 91 803070 5738
Email: mailto:seema@jayanti.com

HERBAL ISOLATES PVT LTD.

Puthencruz, Vadavucode Ernakulam 682310,
Kerala, India
Award- for top exporters of Value
2011-12
Telephone : +91 - 484 - 2731596, 2730069.
Added Spices
Fax : +91 - 484 2730596
email : herbal@herbalisolates.com
M D ABDUL HAMID
Kanishal Village, Kanishal P.O.
Karimganj District
Assam 788711
Tel: 03843 2602660
Fax: 03843 262890
Mob: 0943553894
JAMIR UDDIN
Masjid Road
Karimganj-788711
Assam

Award-for top exporters of

2009-10 SPICES/SPICE PRODUCTS from
NE Region

Award-for top exporters of

2010-11 SPICES/SPICE PRODUCTS from
NE Region
Award-for top exporters of
2011-12 SPICES/SPICE PRODUCTS from
NE Region

GUIDELINES ON QUALITY IMPROVEMENT

Importance of Export
Exports form the most important source of foreign exchange for developing countries.
All developing countries, including, of course, India strive to increase their exports as a
means for mobilising resources for their development plans. Indian economy is basically
agrarian and hence exports of food and agricultural products assume crucial significance in
our export efforts. Growth in agro-exports not only brings in additional foreign exchange for
the country but benefits a large number of people involved in the production, processing and
exports of such products.
Export of spices from India
From time immemorial India has been known as the Land of Spices. The Chinese,
Arabs and The Europeans came to the Indian shores lured by the spices grown here. Pepper,
ginger, turmeric and cardamom are the most renowned of Indian spices. We earn Rs. 1612
crores from the export of spices annually (2000-0I). The world consumption of spices is
growing steadily year by year. Expansion of our export of spices to increase or even to retain
our share of world market is imperative. This can be achieved only through increased
productivity and improved quality.
Export and economy of farmers
India is predominently an agrarian country and the prosperity of our farmers brings
prosperity to the nation. While no efforts should be spared to increase productivity from each
hectare of land under cultivation, the marketability of the produce is crucially important. If
there is a fall in demand it leads to a glut in the market and consequently prices become
uneconomic. All agricultural commodities have this inherent problem. When a product
depends upon an export market also, the situation becomes more complex. A setback in the
markets in New York or London affects the farmers in the remote villages in Kerala or
Karnataka and upsets our economy. It is, therefore, a matter of survival for us to increase
productivity and also maintain the marketability of the produce through improved quality.
QUALITY REQUIREMENTS OF FOODS FOR EXPORT
Developed countries are the major markets for our food exports. USA, Japan, Canada,
Australia and the European countries have their own stringent food laws and regulations. The

main objective of the laws is to protect the health and safety of their citizens. They allow
import of food materials only when they conform to the provisions of their food laws and
regulations.

Why food quality?

The developed countries give top priority to the health of their citizens. The laws with
respect to items of food are meant to protect the consumers from food of inferior quality, or
those which are likely to be contaminated by impurities or poisonous substances. Therefore
any food item that we export, be it marine products, cashews, pepper, cardamom or ginger, it
is important that the product conforms to the quality standards demanded by the importing
country. In the context of thousands of people getting infected with foodborne diseases or
even dying of food poisoning, it is only just and reasonable that countries which depend on
imported food stuffs should take such extreme precautions. Food materials that have become
rotten, spoiled, infected with micro-organisms or contaminated by other impurities are either
destroyed by the import inspection authorities or sent back to the exporting country. This not
only results in loss of market but also damages the exporting country's reputation.
Factors affecting the quality of food products
Right from the initial stages of production to the time till the produce reaches the
consumer, the farmer has to combat many unfavourable circumstances. Among these are
pests, micro-organisms which infest the farmland, foreign matter which may be dangerous or
otherwise, poisonous substances or impurities which get into products from materials used in
processing, micro-organisms and dirt introduced into the product through unhygienic
practices of the people who handle the produce, as well as loss of quality that results from
short-comings in storage practices.
What is adulterated food?
The word 'adulterated' has a different connotation in the developed countries. Items of
food affected by pests, microbes or fungi become impure and unfit for human consumption.
The presence of foreign matter, moisture content above permissible levels, residues of
pesticides, presence of other chemicals etc., also make food unfit for human consumption.

Importing countries like USA and Japan detain imported foods when they have evidence that
these were produced and processed under unhygienic conditions, and subject to further action
depending on the degree of contamination.
The consumer and the contaminants in food stuffs
Pathogenic organisms which get into food stuffs cause diseases to the consumer.
Toxins produced by the microbes cause food poisoning. The excreta of rodents and birds
contain millions of microbes. These can cause deadly diseases as well as poisoning due to
toxin. Rodent excreta contain chemicals which may cause cancer. Toxins secreted by certain
fungi also have been proved to cause cancer. Food stuffs processed in dirty and unhygienic
conditions are rejected by the consumers. They also begin to suspect any product originating
from countries which have been guilty of exporting such contaminated products. Moreover,
the consumers organise themselves and apply pressure on the government for stringent
measures. Such a situation seriously affects the export trade of the producing countries.
New trends in the international market
Stringent health and food laws exist in all developed countries. These countries often
revise such laws in the light of new scientific findings. For example, it might so happen that
monitoring to find out the presence of certain disease causing organisms in food stuffs is
made mandatory all on a sudden. Similarly, changes are often made in the tolerance levels of
pesticide residues. These countries are also steadily bringing down the permissible levels of
other impurities. Thus scientific and technological advancement brings forth new challenges
in the export trade. The health and food laws which are increasingly becoming stringent
reflect the grave concern of the respective government for the safety and welfare of their
people.
A new consciousness is growing all over the world about disease-causing organisms,
poisonous substances and impurities. Parallel to this, the degree of excellence which
consumers expect from foods is also growing. Exporting countries are thus constrained to
maintain quality standards set by the importing countries. According to projections made by
the Food and Agriculture Organisation, food exports will register significant growth in the
next decade. Increasing our share in this expanding market offers opportunity as well as a
challenge.

We export spices mostly to developed countries like USA, UK, Germany, other
European Countries, Japan, Canada etc. These countries have very stringent food laws and
regulations to ensure that foods which include spices, are safe, whole - some and produced
under sanitary and hygienic conditions. Hence spices exported into these countries should be
free from bacterial contamination, mold, mycotoxins, harmful chemicals including pesticide
residues and other pollutants, insect infestation and filth contributed by animals, insects or
insanitary conditions in the farm, warehouse, package or carrier. The concern of the
importing countries about food safety and quality is understandable as several cases of food
borne diseases and food poisoning occur in these countries as a result of consuming
contaminated food.

GUIDELINES ON QUALITY IMPROVEMENT of some spices are given below:

Black Pepper
Limit of contaminants stipulated by importing countries
Pepper exported to USA shou Id conform to the cleanliness specification stipulated by
the American Spice Trade Association (ASTA) and also the regulations enforced by the Food
and Drug Administration (FDA), ASTA cleanliness specifications set limits for criteria such
as number of dead insects in the sample analysed, amount of mammalian excreta, other
excreta, percentage of weight of berries with mold and / or insect infestation and the extent of
foreign matter present. Pepper imported into USA failing to meet these cleanliness
specifications will be detained and subjected to reconditioning (cleaning to remove the
defect) If defects cannot be removed by reconditioning the ot may be destroyed or sent back
to the country of its origin. In addition to ASTA cleanliness specifications pepper imported to
USA has to comply with the Defect Action Level of FDA as and when prescribed.
Pesticide Residue
FDA has surveillance programme to monitor for pesticide residues. The tolerance
limits for pesticide residues are established by Environmental Protection Agency (EPA), FDA
is responsible for enforcing safe levels ot pesticide residues in foods.

IMPORTANT STEPS TO BE TAKEN IN THE HARVESTING, PROCESSING AND

STORAGE OF PEPPER
The quality of product depends on the quality of raw materials, the methods used in
processing and the packaging and marketing practices. Therefore, in order to ensure quality
of the product, constant care should be maintained from the time of harvesting till the time it
reaches the consumer.
Harvesting - some critical aspects
Only fully ripe pepper should be plucked from the vines for marketing of dried
pepper. Only clean, cement or concrete floors should be used for threshing the plucked
pepper spikes. Never do the threshing on floors smeared with cow dung.
Green pepper contains 75-85% moisture. It is best to use plastic or aluminium vessels
to handle green pepper. Bamboo trays smeared with cow dung, old gunny bags etc. are sure
sources of contamination.

Processing - One minute in boiling water

If, before drying, the harvested green pepper is subjected to a processing technique
developed by the Central Food Technological Research Institute in Mysore, the colour
and quality of the product can be improved significantly. Any farmer can quite easily
adopt this technique.
Boil water in a suitable vessel. Put the green pepper into a basket in the boiling water.
Keep the pepper in the boiling water for one minute. Dipping in boiling water causes
certain chemical changes in the pepper. Disinfection also takes place simultaneously.
The pepper treated thus can be dried in three or four days if there is enough sunlight.
This processing technique has several advantages:
One: the dried pepper gains uniform black colour; Two: the pepper is rid of microbes;
Three: the pepper can be dried in 3-4 days as against 5-6 days required when

following the traditional practice; Four: the pepper treated in this manner is free from
dust.
Why control the moisture content
The moisture content in well-dried pepper is never more than 11 %. Scientists of the
Central Food Technological Research Institute stipulate that the optimum moisture
content is 10.5%. If the moisture content is too high pepper will be susceptible to fungal
attack. Poisonous substances secreted by the fungi render the pepper will be susceptible to
fungal attack. Poisonous substances secreted by the fungi render the pepper unfit for human
consumption.
Hygiene - environment and personal
Premises used to dry and store pepper should be clean and hygienic and free from
dust, cobwebs, undesirable foreign matter like excreta of animals and birds, bits of
stone etc. It is essential that the premises be cleaned daily.
The premises should be fenced off using nylon or other netting to keep off birds. The
storage area should be closed off by plastered walls of suitable height to avoid the
entry of rodents. Openings in the walls should be covered with metal grills.
Persons engaged in threshing, sifting etc of pepper should clean their hands and feet
with soap and water before they start their work. Vessels and utensils used in
processing and storage should always be kept clean. They should never be allowed to
be soiled by dust or other impurities or contaminated by pests.
Gutters and other water outlets connected to platforms used for drying pepper should
always be maintained in a clean condition.
Only clean bamboo trays should be used for sifting pepper. These trays should never
be smeared with cowdung.
Precautions should be taken to see that the clean and sifted pepper is not
recontaminated by dust and other impurities.

Points to be observed in the storage of pepper

Only pepper whose moisture content is between 10 and 11 % should be packed in
sacks for storage. The sacks should be new, clean, dry and free from any
contamination.
Other substances should not be stored in store-rooms or godowns where pepper is
kept.
Graded or garbled pepper should be kept separately. This means that ungraded pepper
should not be kept in godowns where sorted pepper is stored.
While stacking pepper-filled sacks in godowns, wooden planks should be used on the
floor as dunnage. This is to prevent moisture from the floor affecting the pepper. The
sacks should be kept at least 30cms away from the walls.
If any of mechanical device is used to clean and sort pepper, care should be taken to
see that ejected dust, pieces of stone etc do not get into pepper that has already been
cleaned and graded.
Doors, windows and ventilators of rooms in which pepper is kept should always be
kept closed. No cracks should be left unattended, as rats and other pests are capable of
getting into store rooms even through the smallest openings. It is better that the steps
leading upto the storage area are of removable type. The use of stairs that can be put
up and removed as and when required can effectively prevent the entry of rats. It is
desirable to have rodent repellent devices in the godowns.
Pests control practices should be followed systematically. Use of pesticides and
chemical fumigants should be limited to the correct dosage and should be applied
only under the supervision of experts.
If residues of pesticides a-re found in the pepper, such lots will be rejected by
importing countries and the exporters will have to bear the heavy cost of
reconditioning/cleaning such consignments.

 Gunny bags used to pack pepper should not only be clean, but also have been
subjected to proper treatment against infestation.
The need to improve the quality of our pepper is not a matter that just concerns only
the farmer and the trader, but is of great importance to the entire nation. It is a
question of our image in the global market. We cannot afford to jeopardize the fame
and reputation that we have built up over the centuries through spice trade.
Apart from private entrepreneurs, public sector concerns are also now engaged in the
export of pepper from India. Export of pepper is an area into which farmers'
coReratives too can venture. The Apple growers of California otter us a good model
in this regard. The Co-operatives can easily install common infrastructural facilities
for processing, cleaning and packing of pepper for export. In this regard farmers may
be able to mobilise support from the government too.
CARDAMOM
FDA also administers, Surveillance programmes to monitor for pesticide residues in
Spices, the US Environmental Protection Agency (EPA) prescribes tolerance levels for
pesticide residues and the FDA enforces them through compliance programmes. EEC
countries constitute a major market for Indian Spices. Most EEC countries import spices in
accordance with prevailing food laws. The Netherlands have specifications for various
quality parameters of spices. Germany has prescribed tolerance levels for pesticides residues.
The German specifications are supposed to be the most stringent. The Dutch law also
prescribes maximum residues for pesticides in spices. The food industry and spice processers
in U.K. follow the limit for pesticides prescribed in the German specifications.
In all EEC countries, specifications for Salmonella in spices are absence in 25 gms.
The food processing industry and spice grinders specify microbial load for each spice blend
depending upon the end use.
Pre-Harvest, Harvest and Post-Harvest Operations
The quality of any commodity depends upon the inputs used and the practices adopted
in its cultivation, processing, packing, storing and transportation. In the case of agriculture
products, therefore, constant care right from the pre-harvest operation till the product reaches

the consumers becomes imperative. The following are the important points to be remembered
at the various stages.
Pre-Harvest
1. Use planting materials of only high yielding varieties with desirable capsules
characteristics dark green colour and uniform bold size such as Njallani, ICRI-I,
ICRI-2, ICRI-3, CCS-I, Pv-I, Mudigere PI, NGG etc.
2. Control of thrips and other pests may be carried out with minimum use of
recommended insecticides. As far as possible use bio-pesticides. Pesticides banned in
the importing countries should never be used.
3. For obtaining good green colour to the capsules, shade regulation has to be carried out
properly and in time. If there is thick shade due to dense branches and bigger leaves,
chopping of branches should be done to provide filtered light of 40 to 60% of the
open area.
Soil application of potasium (180 g/plant) or megnesium sulphate (lOg/plant) during
June increases green colour of capsules.
Harvest
1. Harvest only capsules which are just short of full ripeness (touch and drop stage) to
get maximum green colour during drying. Harvest at this stage gives marginal
increase in litre weight of capsule and crop increase by about 13%. It also helps in
preventing splitting of capsules during the process of curing and for damages by birds
and squarrels in the field. Harvesting of immatured and over matured capsules should
be avoided. The insecticide spray may be adjusted in such a way as to spray after the
harvest or atleast 20 days before harvest.
2. Use baskets with proper aeration for harvest. Preferably bamboo/cane baskets. Do not
use pesticide/fertilizers bags for collection of green capsules after harvest.
3. Ripening of capsules in creeping panicles (Malabar) is faster requiring closer picking
intervals.
Post - Harvest

1. Remove extraneous matters from the capsules and wash thoroughly with clean water
the harvested produce before drying.
2. Soaking of freshly harvested green cardamom capsules in 2 percent washing soda
solution for 10 minutes before drying helps in retaining better green colour.
3. Adopting scientific methods of curing to retain the original green colour. Rapid drying
(When moisture removal rates exceeded 5 to 6% per hour on wet weight basis)
positively reduced the degree of colour retention and increased the percentage of split
and yellow capsules. Rate of moisture removal exceeding 6 to 7% hour during the
second and third phase of curing (3 to 9 hrs) was found to reduce the green colour
retention. The rate of moisture loss was observed to be almost static around 10% over
a wide range of temperature (15-60) and air flow rates (1.83 - 3.5 m-I) studied.
Maximum retention of green colour was observed at curing temperature of 45e all
through the curing process. Increasing the temperature to 500e during the last phase of
curing did not affect the colour retention to any appreciable degree; however, it helped
to reduce the curing time by a couple of hours. Higher temperature during the early
phase of curing (0 to 6 hrs.) distinctly affected the green colour of capsules. A strong
interaction between air flow retention was observed. The results indicated that for a
given curing temperature the air flow rate should be optimum; higher and lower air
flow rates affected the colour retention and duration of curing, respectively. A relative
humidity varying for cardamom curing during the initial and later stages of curing. A
strong interaction between moisture pick up and loss of green colour was observed. At
room temperatures, a RH of 55, to 65% was found to be the optimum for safe storage
of cured cardamom capsules.
4. Polishing of capsules give shining to the produce Grade according to size and colour.
5. Store in moist proof containers. Jute bag with 100 gauge LOPE lining is observed to
be the most cost effective packaging material for cardamom.
6. The dried produce may be preferably sold soon after drying provided the growers get
remunerative price.
CHILLIES
FDA also administers Surveillance programmes to monitor for pesticide residues in
spices, the US Environmental Protection Agency (EPA) enforces them through compliance
programmes. EEC Countries constitute a major market for Indian Spices. Most EEC

Countries import spices in accordance with prevailing food laws. The Netherlands have
specifications for various quality parameters of spices. Germany has prescribed tolerance
levels for pesticide residues. The German specifications are supposed to be the most
stringent. The Dutch law also prescribes maximum residues for pesticides in spices. The food
industry and spice processers in U.K. follow the limit for pesticides prescribed in the German
specifications in the absence of U.K. Specifications.
Most EEC countries have prescribed tolerance levels for Aflatoxin. German
specification for Aflatoxin B 1 + B2 + G 1 + G2 are 2 ppb and 4 ppb respectively. Other
European countries have prescribed the limits for Aflatoxin B 1 which vary from 1 ppb to 10
ppb.
In all EEC countries specifications for Salmonella in spices is absence in 25 gms. The
food processing industry and spice grinders specify microbial load for each spice blend
depending upon the end use.
PRE-HARVEST AND POST - HARVEST OPERATIONS
The quality of any product depends upon the quality of raw material used and the
practices adopted in its processing, packing, storing and transportation. In the case of
agricultural products, therefore, constant care right from the pre-harvest operation till the
product reaches the consumers becomes imperative.
Pre-harvest operation
Care should be taken to select seed material free from pests and diseases. In areas
prone to fruit-rot or dieback disease, seeds may be treated with suitable fungicide under the
recommendation and supervision of experts. The site for raising seedlings should be well
drained and with facilities for irrigation.
In case the crop is affected by insect pests use biopesticides as far as possible in place
of chemical pesticides. To control fungal disease suitable fungicides may be used in
consultation with agricultural experts. Pesticides banned in the countries importing chillies
should never be used. It has to be borne in mind that buying countries check imported spices
for pesticide residues.

Harvesting - Important Points

Harvest the crop only at the right time. When the pods are well ripened and partially
withered at the plant itself they would have superior pungency and colour retention
properties.
Post-harvest handling - things to remember
The harvested pods have to be kept in heaps either indoor or in shade away from
direct sunlight for 2-3 days so as to develop uniform red colour. The ideal temperature is 220
- 250C. Subsequent to this, pods should be dried in the sun by spreading them out on clean,
dry mats, cemented or concreted surfaces/terraces etc. ensuring that the product does not get
any contamination from the drying yard or premises. The drying surface/mats should not be
smeared with mud/cowdung. Pods have to be spread out in thin layers for uniform drying
with frequent stirring which is essential for preventing mold growth and discolouration. The
material should be heaped and covered by clean gunny bags/tarpaulin at night. Unless the
pods are dried properly they may lose their colour, glossiness and pungency. The safe
moisture level of dried chilli pods is below 15 per cent. Instead of conventional sun drying
method, improved drying system could be used to ensure cleanliness and uniformity of colour
of the product.
STORAGE PRECAUTIONS
Well dried pods after removing plant parts and foreign matter should be packed in
clean, dry gunny bags and stored ensuring protection from dampness. Dunnage has to
be provided to stack the packed bags to prevent moisture ingress from the floor. Care
should be taken to stack the bags 50 to 60 cms away from the wall.
The product may be preferably" sold soon after drying provided the farmer gets
remunerative price as long storage may lead to deterioration. However, if cold storage
facilities are used the product may be stored for 8- 1 0 months.
Insects, rodents any other animals should be effectively prevented from getting access
to the premises where materials is stored. Stored product should preferably be
exposed to sun periodically. If care is taken during all stages of cultivation,
harvesting, post harvest handling, processing, packing, storage and transportation by

following good practices and sound methods we will be able to effectively prevent
contamination and arrest deterioration of quality in any farm produce and ensure
consumer satisfaction.
Conformance to the quality requirements of the buying countries, meeting the
consumers expectations and ability to maintain price competitiveness are the key
factors which determine our survival in the international market. Improved
productivity and quality will enhance the farmers income and increase the country's
foreign exchange earnings.
DRIED GINGER
Export of ginger
One of the oldest known spices, ginger, has been used by man since several centuries
not only as a spice but as medicine also. Its origin has not been established with conformity
but India is supposed to be the home of this unique spice. In the Indian system of medicine
(Ayurveda) ginger is a time - renowned cure for digestive disorders. Ginger in its fresh
(green) as well as dried forms find innumerable uses in culinary and medicinal preparations.
India and China are the world's largest producers and exporters of ginger. India
exported 6580 tonnes of ginger valued at Rs. 2295 lakhs (2000-0 I). Other important
producers are Jamaica, Nigeria, Sierra Leone, Thailand and Australia, Major portion of the
ginger produced in India is consumed domestically in the raw (green) form. Ginger is
exported mainly in dry form. USA, United Kingdom, Germany, Japan, Saudi Arabia,
Singapore, Hongkong and Canada are the major importers of ginger. While India exports
ginger mostly in the dried form, exports of ginger oil and oleoresins have also commenced
recently. Efforts are also under way to popularise ginger products like ginger in brine/syrup,
ginger candy, etc. The popular uses of ginger are as flavouring in food products,
pharmaceutical preparations, soft drinks, alcoholic beverages, confectionery, pickles, etc.
The world market for ginger
India's ginger exports face stiff competition from other producing and exporting
countries in the world especially China which in recent years has emerged as a major
producer of ginger. China offers ginger in the world market at very low prices threatening

India's position. It is, therefore, imperative that we improve the productivity of our crop to
make our prices competitive. Indian ginger has, of course, the advantage of superior intrinsic
quality. However, contamination from external sources during harvesting, post-harvest
handling, processing and storage often makes the Indian product unacceptable to importing
countries who insist on 'clean spices'. To meet this challenge we have to make intensive
efforts to prevent contamination of the produce and preserve its intrinsic quality. This can be
achieved only with the collective efforts of the markers and traders. Improved quality and
improved productivity of India ginger will enable us to successfully withstand the
competition from other producing countries.
Limit of contaminants stipulated by importing countries
Dried ginger exported to USA should conform to the cleanliness specification
stipulated by the American Spice Trade Association (ASTA) and also the regulations enforced
by the Food and Drug Administration (FDA). ASTA cleanliness specifications set limits for
criteria such as number of dead insects in the sample analysed, amount of mammalian
excreta, other excreta, percentage by weight of pieces with mold and I or insect infestation
and the extent of foreign matter present. Dried ginger imported into USA failing to meet these
cleanliness specifications will be detained and subjected to reconditioning (cleaning to
remove the defect). If defects cannot be removed by reconditioning the lot may be destroyed
or exported to the country from where it came.
PRE-HARVEST AND POST-HARVEST OPERATIONS IN GINGER
The quality of any product depends upon the quality of raw materials and the
practices adopted in processing, packaging storage and transportation. In the case of
agricultural products it becomes, therefore, imperative that constant care is taken right from
pre-harvest operations till the time the products reach the consumers.
Pre-harvest operation - some critical aspects
The planting material may be treated with suitable insecticide I fungicide if necessary,
but only at the recommendation and supervision of experts. Pesticides banned in the countries
importing ginger from India should never be used. In case the crop is affected by diseases or
insects. Apply insecticides or fungicides, only after consulting exports and at the dosage and

schedule recommended by them. Remember: importing countries check for pesticide residues
in ginger we export.
Harvesting-important points
The rhizomes should be harvested carefully to avoid injury to them. The harvested
rhizomes should be washed to remove the soil sticking to them. This helps in getting uniform
colour for the dried product. If rhizomes are kept in heaps for long they are liable to ferment.
Processing - things to remember Peeling
The rhizomes have to be cleaned of adhering soil or dirt by washing to avoid
extraneous matter getting deposited on the scraped surface. While scraping, extreme care
should be taken not to rupture the oleoresin cells lying just below the outer skin. Destruction
of oleoresin cells will affect the intrinsic quality of ginger. It is preferable to use sharpened
pieces of wood or bamboo or other suitable material to peel the rhizomes. Iron knives leave
black stains on the peeled surfaces affecting the appearance of rhizomes. Care should be
taken to collect peeled rhizomes in clean receptacles only. Any dirt or extraneous matter that
happens to stick to the wet scraped surface of the rhizome will get adhered to it on drying.
Drying
Ginger should be dried only on clean surfaces to ensure that the product does not get
contaminated by any extraneous matter. Only clean bamboo mats not coated with cow dung,
or cement! concrete surfaces properly cleaned by washing or other suitable clean surfaces
should be used for drying ginger. Ginger should be dried to a safe moisture level of 8-10%.
Wherever possible improved drying methods using solar or artificial driers may be used. Care
should be taken to avoid mold growth on the rhizomes during the drying operation.
Improperly dried ginger is susceptible to mold growth. The white fungus known as
"Aspergillus flavus" that grows on ginger produces "Aflatoxin" highly injurious to health.
Care should be taken not to mix well dried ginger with improperly dried lots as both the lots
might become liable for mold infestation. Bulk of ginger exported from India is in the peeled
and dried form (unbleached). Some quantity is exported mainly to the Middle East Countries
in the 'bleached' form.
Bleached ginger processing

Bleached ginger is prepared by dipping scraped fresh ginger in slurry of slaked lime.
As the water adhering to the rhizomes dries off they are again dipped in the slurry. This
process is repeated till the rhizomes get uniform white colour. Ginger dried by ordinary
method also can be bleached by this method. Bleached ginger has longer keeping quality;
however USA, Europe, Canada and Japan prefer unbleached ginger as bleached ginger
contains calcium beyond permissible limits.
Packing
Only new and clean bags should be used for packing dried ginger. It is preferable to
use polythene laminated gunny bags for packing dried ginger.
Storage - some precautions
Dried ginger should be stored ensuring protecting it from dampness. Dunnage of
wooden crates should be used to stack the packaged bags to prevent moisture ingress
from the floor. Care should be taken to stack the bags SO to 60 cms. away from the
walls.
No insecticide should, under any circumstances, be used directly on dried ginger.
Only authorised persons should be entrusted with the work of fumigation in case
ginger is stored for longer time.
Insects, rodents and other animals should be effectively prevented from getting access
to the premises where ginger is stored. Stored ginger should be periodically exposed
to the sun. Prolonged storage of ginger would result in deterioration of its aroma,
flavour and pungency.
If care is taken right from cultivation, harvesting, post harvest handling, processing,
packing, storage and transportation by adopting good cultivation practices, good
harvesting practices, good processing practices and good packing, Storage and
transportation practices we will be able to prevent contamination in any farm produce
including spices and protect it from all sources of contamination till it reaches the
consumer.
THE FUTURE OF INDIA'S GINGER EXPORT

 Only dried ginger conforming to the requirements of the buying countries will have
demand in the world market which is now a 'buyers' market'. Conformity to the
quality requirements of the buying countries and price competitiveness are the key
factors which determine our survival in the international market today.
The present production of ginger (1999) is 2.9 lakh tonnes of which we need to
promote exportable varieties.
India will be able to achieve this target or perhaps exceed it, if we are able to increase
productivity and improve quality. In other words to achieve this objective we have to
maintain price competitiveness and quality consistency. Improved productivity and
quality will enhance the farmers' income and increase the country's foreign exchange
earnings much needed for our prosperity and progress. Come; let us join in this
mission of strengthening the nation's economy and keeping up India's glory as the
land of Spices of impeccable quality.
Cumin & Fennel
FDA has also surveillance programmes to monitor for pesticide residues in spices.
Pesticide Residue
With the formation of European Union (EU) this market has adopted harmonised
standards for all foods imported including spices. Germany is at present monitoring for the
presence of aflatoxin and pesticide residues in spices. The unified European market is likely
to adopt the requirements enforced by Germany.
Pre-Harvest and Post Harvest Operations
The quality of any product depends upon the quality of raw materials and the
practices adopted in processing, packing, storing and transportation. In the case of
agricultural products, therefore, constant care right from pre-harvest operations till the
product reaches the consumers become imperative.
Pre-harvest operation-some critical aspects

The planting material may be treated with suitable insecticidal fungicide, but only at
the recommendation and supervision of experts. Pesticides which are banned in the importing
countries should not be used in cumin and fennel. In case the crop is affected by diseases or
infested by pests, apply fungicides or insecticides, only after consulting experts and at the
dosage and schedule recommended by them. It is to be borne in mind that cumin and fennel
are being checked for the presence of pesticide residues by the importing countries.
Harvesting /important points
Harvest the crop only when it is fully matured. Maturity is indicated by the drying up
of the plant including the base of the stem. While harvesting, care should be taken not to
cause any damage to the seeds.
Processing- things to remember
Processing of cumin and fennel consist of drying and cleaning. Sun drying is done on
clean cemented yards or other suitable clean surfaces. The material is occasionally turned
over to ensure uniform drying. The material should be heaped and covered during night time
to ensure protection from rain. No colouring material should be used to improve the
appearance of the product as chemicals and artificial colours are highly objected to by the
importing countries.

Storage precautions
The material should be stored ensuring protection from dampness. Tonnage should be
provided to stack the packed bags to prevent moisture ingress from the floor. Care
should be taken to stack the bags 50 to 60 cms. away from the wall.
No insecticide should, under any circumstances, be used directly on the dried
material. Stored material should be subjected to periodic fumigation for which only
authorised persons should be engaged.

 Insects, rodents and other animals should be effectively prevented from getting access
to the premises where the material is stored. Stored product should be periodically
exposed to the sun.
If care is taken in all stages of cultivation. Harvesting, post harvest handling.
Processing, packing, storage and transportation by following sound methods and
practices, we will be able to prevent contamination and deterioration of quality in any
farm produce and ensure consumer satisfaction.
Conformity to the quality requirements of the buying countries and price
competitiveness are the key factors which determine our survival in the international
market today. Improved productivity and quality will enhance the farmers' income and
increase the country's foreign exchange earnings much needed for our developmental
activities.
The maxim produces process and prosper' holds true in the case of exports of spices
from India. The message is eloquent - we have to produce more cumin and fennel
through higher production and improved productivity to meet the demands of the
domestic and export markets and should process at adopting good processing
practices creating value addition and of course have to export the product meeting the
requirements of the importing countries which in turn would lead to significant
growth in exports.
Turmeric
Pre-Harvest and Post - Harvest Operations in Turmeric
The quality of any product depends upon the quality of raw. Materials and the
practices adopted in processing. Packing, Storing and transportation. In the case of
agricultural products. Therefore constant care right from pre harvest operations till the
products reach the consumers become imperative.

Pre-harvest operation-some critical aspects

The planting material may be treated with suitable insecticide / fungicide. But only at
the recommendation and supervision of experts. Pesticides banned in the countries importing
turmeric from India should never be used. In case the crop is affected by diseases or infested
by pests apply fungicides or insecticide, only after consulting experts and at the dosage and
schedule recommended by them. It is to be borne in mind that turmeric is being checked for
the presence of pesticide residues by the importing countries.
Harvesting-important points
Harvest the crop only when it is fully matured. While harvesting, care should be taken
not to cause any damage to the rhizomes. The leafy stems are then cut off, roots removed to
the adhering earth shaken off. The rhizomes are washed well with water to remove the mud
and dirt adhering to them. The fingers are separated from the bulbs.
Processing - things to remember
Processing of turmeric consists of cooking, drying and polishing. The bulbs and
fingers of turmeric are thoroughly cleaned and separately cooked. Cooking is done by putting
raw rhizomes in suitable vessels and filling with water sufficient to cover the bulk and
boiling. While boiling, water should be added to cover the rhizomes ensuring uniform
heating. Cooking at the optimal level is important as overcooking spoils the colour and
undercooking renders the product brittle resulting in breakage of rhizomes during drying and
polishing. Once the water in the vessel starts boiling it may take 45-60 minutes to complete
the cooking. Cooking at optimal level is indicated by the frothing of the liquid and the release
of the characteristic turmeric aroma.
Sun drying of cured turmeric is done on clean cemented yards or other suitable clean
surfaces. The material is occasionally turned over to ensure uniform drying. The material
should be heaped and covered during night time to ensure protection from rain. If the
rhizomes are affected by rain during the process of drying the yellow colour might change to
orange red, Drying may take 10-15 days. When properly dried, rhizomes become hard.
Almost horny and brittle and have uniform yellow colour. Dried turmeric is marketed as such
or after polishing. Polishing improves the appearance of product. Dried rhizomes are polished

using manual or mechanical means. Manual polishing consists of rubbing the dried turmeric
fingers on a hard surface or trampling them under feet wrapped in gunny bags. The improved
method is by using hand operated barrel or drum mounted on a central axis, the sides of
which are made by expanded metal mesh. When the drum filled with turmeric is rotated,
polishing is effected by abrasion of thi3 surface against the mesh as well as by mutual
rubbing against each other as they roll inside the drum. The turmeric is also polished in
power operated drums.
No colouring material should be used during polishing or after to improve the
appearance of the product as chemicals and artificial colours are highly objected to by the
importing countries.
Packing
Only new and clean bags should be used for packing dried turmeric. It is preferable to
use polythene laminated gunny bags.
Storage precautions
Turmeric should be stored ensuring protection from dampness. Tonnage should be
provided to stack the packed bags to prevent moisture ingress from the floor. Care
should be taken to stack the bags 50 to 60 cms. away from the walls.
No insecticide, should, under any circumstances, be used directly on dried turmeric.
Stored turmeric should be subjected to periodic fumigation for which only authorised
persons should be engaged.
Insects, rodents and other animals should be effectively prevented from getting access
to the premises where turmeric is stored. Stored turmeric should be periodically
exposed to the Sun.
Insects, rodents and other animals should be effectively prevented from getting access
to the premises where turmeric is stored. Stored turmeric should be periodically
exposed to the sun. If care is taken in all stages of cultivation, harvesting, post harvest
handling, processing, packing, storage and transportation by following sound methods

and practices we will be able to prevent contamination and deterioration of quality in

any farm produce including turmeric and ensure consumer satisfaction.
Conformity to the quality requirements of the buying countries and price
competitiveness are the key factors which determine our survival in the international
market today. Improved productivity and quality will enhance the farmers income and
increase the country's foreign exchange earnings much needed for our developmental
activities.
The maxim 'produce, process and prosper' holds true in the case of exports of spices
from India and turmeric is an excellent example. The message is eloquent - we have
to produce more turmeric through higher production and improved productivity to
meet the demands of the domestic and the export markets and should process it
adopting good processing practices creating value addition and of course have to
export the product meeting the requirements of the importing countries which in turn
would lead to significant growth in exports.