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 export 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. |
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
(2000-0 I). 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. |
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. |
|
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. |
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. |
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. |
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. |
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 contains 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. |
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 byanimals, insects or insanitary conditions
in the farm, warehouse, pack age or carrier. The
concern of the importing countries about food
safety and quality is understandable as several
cases of foodborne diseases and food poisoning
occur in these countries as a result of consuming
contaminated food.
|
|
|
| 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 can not 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. |
ASTA
Cleanliness Specifications for Pepper (Effective
April 28,1999) |
| Name
of
spice |
Whole
insect count
By
count/lb |
Excreta
Mammalian
By
Mg/lb |
Excreta
other
By Mg/lb |
Moldy
and/or Insect
infested
%
By Wgt
|
Extraneous
Foreign matter
%
ByWgt
|
Black
Pepper |
2 |
1 |
3 |
5.0 |
1.00 |
White
Pepper |
2 |
1 |
1 |
1 |
0.5 0 |
|
FDA
Defect Action Levels for Pepper comprise of: |
Defect
|
Action
level |
| a. Pepper
Whole |
|
| (I) Insect filth and/or
mold |
Average of 1 % or more
of berries by weight are insect infested
and or moldly |
| (2) Mammalian
excreta |
Average of 1 mg or
more of mammalian excreta per pound |
| (3) Foreign
matter |
Average of 1 % or more
pickings and sifting by weight. |
| (4) Microbial
contamination |
Presence of Salmonella/
Arizona not allowed |
| b. Ground
Pepper |
|
| (1) Insectfilth |
475 or more insect
fragments per 50gm |
| (2) Rodent filth |
2 or more rodent hair
fragments per 50 gm
|
|
| Pesticide
Residue |
| Besides the
above DAL, FDA has surviellance 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. |
|
Tolerance
Limits for certain pesticides |
| Pesticide |
Tolerance Limit |
| Dieldrin |
0.05 ppm |
| BHC |
0.05 ppm |
| Chlordane |
0.1 ppm |
| Heptachlor |
0.0 I ppm |
| Malathion |
0.1 ppm |
| Parathion |
0.3 ppm |
| Aflatoxin |
|
| BI |
2 ppb (Maximum) |
| B I + B2 + G I + G2 |
4 ppb (Maximum ) |
|
| 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 cowdung.
Green pepper contains 75-85% moisture. It is best
to use plastic or aluminium vessels to handle
green pepper. Bamboo trays smeared with cowdung,
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 orfour 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 1 0
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' co°Reratives 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. |
|
| ASTA
CLEANLINESS SPECIFICATIONS |
Name
of spice |
Whole
insect dead by count |
Excreta
Mammalian by mg/lb |
Excreta
other by mg/lb |
Mold
% by Wt |
Insect
defiledl/ infested % by Wt. |
Extraneous
Foreign
matter % by Wt. |
Cardamom
(Whole) |
4 |
3 |
1.0 |
1.0 |
1.0 |
0.50
|
|
|
Besides this, 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.
Most EEC countries have prescribed tolerance levels
for Aflatoxin. German specification for Aflatoxin
B I and B I + B2 + G I + G2 are 2ppb and 4 ppb
respectively. Other European countries specify
and for the presence of Aflatoxin B I which vary
from I ppb to IOppb.
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,
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 45°e 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.
|
|
| ASTA
CLEANLINESS SPECIFICATIONS
(Effective April 28, 1999) |
Name
of spice |
Whole
insect dead by count/lb |
Excreta
Mammalian by mg/lb |
Excreta
other by mg/lb |
Mold
% by Wt |
Insect
defiledl/ infested % by Wt. |
Extraneous
Foreign
matter % by Wt. |
Chillies
(Whole) |
4 |
1 |
8.0 |
3.00 |
2.50 |
0.50
|
|
| In addition to ASTA cleanliness
specifications spices imported to USA should comply
with the Defect Action Levels (DAL) of FDA. At present
FDA Defect Action Levels for Chillies comprise: |
|
Defect |
Action level |
Chillies (Capsicum)
(Pods) |
Insect filth and/ mold
|
Average of more than
3% of pods by weight are insect infested
and / or moldy.
|
Chillies (ground) |
Mold |
Average mold count
is more than 20% |
| |
Insect filth |
Average of more than
50 insect fragments per 25 gm. |
| |
Rodent filth |
Average of more than 6 hairs per 25 gms. |
|
Besides
this, 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 - 250°C. 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 an 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.
|
|
| 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 confirmity 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 flavourant 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. |
AST
A Cleanliness Specification for ginger (Effective
April 28, 1999) |
| Whole
insects
dead
(by count)
|
Excreta
Mammalian
(mgllb)
|
Excreta
other
(mg/lb)
|
Mold
%
(wt)
|
Insect
defiled
infested
( % Iwt)
|
Extraneous
Foreign matter
(% I wt)
|
4 |
3 |
3 |
3 |
3 |
1 |
|
| 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 (AST A) and also the regulations
enforced by the Food and Drug Administration (FDA).
AST A 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 can not be removed by reconditioning
the lot may be destroyed or reexported to the
country from where it came.
In addition to AST A cleanliness specifications
dried ginger imported to USA has to comply with
the Defect Action levels for dried ginger comprise
of: |
| Defect |
Action level |
| (I) Insect infested and I or
moldy |
Average of 3% or more of pieces by weight. |
| (2) Mammalian excreta |
Average of 3mg or more per pound |
|
Besides
the above DAL, FDA has also surveillance programmes
to monitor for pesticide residues in spices. (Tolerance
limits of certain pesticides are given below) |
Tolerance
Limits for certain pesticides and aflatoxin |
| Pesticide |
Tolerance Limit |
| Dieldrin |
0.05 ppm |
| BHC |
0.05 ppm |
| Chlordane |
0.1 ppm |
| Heptachlor |
0.0 I ppm |
| Malathion |
0.1 ppm |
| Parathion |
0.3 ppm |
| Aflatoxin |
|
| BI |
2 ppb (Maximum) |
| B I + B2 + G I + G2 |
4 ppb (Maximum ) |
|
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 sharpend 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 cowdung, 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 a 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. |
|
ASTA
Cleanliness Specifications for Pepper (Effective
April 28,1999)
|
| Name
of
spice |
Whole
insect dead
By
count/lb |
Excreta
Mammalian
By
Mg/lb |
Excreta
other
By Mg/lb |
Mold
%
By Wgt
|
Insect
defiled/
infested
%
By Wgt
|
Extraneous
Foreign matter
%
ByWgt
|
Cumin |
4 |
3.0 |
5.00 |
1.00 |
1.00 |
0.50 |
Fennel |
* |
* |
* |
1.00 |
1.00 |
0.5 0 |
|
| * 20% or
more of the subsamples contain any rodent other
excreta, or whole insects, or an average of 3 mg
lib or more mammalian excreta, the lot must be reconditioned. |
In addition to AST A cleanliness specifications,
spices imported to USA has to comply with the Defect
Action Levels (DAL) of FDA. At present FDA Defect
Action Levels for Cumin and Fennel |
FDA Defect Action Levels for Cumin and Fennel
comprise of: |
Defect
|
Action level |
| Cumin |
|
| Sand and grit |
Average of 9.5% or more ash and I or 1.5%
or more acid insoluble ash |
| |
|
| Fennel
|
|
| (1) Insect |
20% or more of subsamples contain insect |
| (2) Mammalian excreta |
20% or more subsamples
contain mammalian excreta or average of
3 mg. or more of mammalian excreta per pound.
|
|
| Besides the
above DAL, FDA has also surveillance programmes
to monitor for pesticide residues in spices. |
| Pesticide
Residue |
| The tolerance
limit for various pesticide residues in cumin and
fennel as per CFR is as follows: |
Tolerance
Limits for certain pesticides |
| Pesticide |
Tolerance Limit |
| BHC |
0.05 ppm |
| Dichlorvos |
0.1 ppm |
|
| 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 reach the consumers becomes imperative. |
| Pre-harvest
operation-some critical aspects |
The
planting material may be treated with suitable
insecticidel 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. Dunnage 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 'produce. 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. |
|
| Pre-Harvest
and Post - Harvest Operations in Turmeric |
The
quality of any product depends upon the quality
of raw. materials aod 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 rp.sidues by the importing
countries. |
| Harvesting-important
points |
Harvest
the crop only when it is fully matured. l'1atUrity
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 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 prcperly 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 consist
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 bgas |
| Storage
precautions |
| Turmeric
should be stored ensuring protection from dampness.
Dunnage 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 gctting access to the premises
where tUrmeric is stored. Stored turmeric should
be periodically exposed to the Sun.
Insects, rodents and othcr animals should bc effcctively
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. |
