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Chapter 1

INTRODUCTION

Spices are special kind of natural products that offer not only great food/

culinary value in terms of aroma, taste, colour and so on, but also tremendous

nutritive and therapeutic value because of their chemical composition. There

are more than 100 different spices grown across the world and India is

home to most of them.

The story of Indian Spices dates back to 7000 years into the past. It is a

chequered history of lands, discovered or destroyed, kingdoms built or

brought down, wars won or lost, treaties signed or flouted, favours sought or

offered. Today Indian Spices hold the same spell. India’s exports of spice

extracts have shown spectacular growth attaining over 50 percent of the

global market within a short span. Over the past decade, the Indian Spices

industry has made quality the cutting edge of its global game plan.

As on Dec 05, India is the largest producer of spices like Anise and fennel,

second largest producer of garlic and cardamoms and fourth largest producer

of pepper.

As on Dec 07, the country grows 53 of the 75 known spices inthe world.

Indian spices are the most sought after spices due to its exquisite aroma,

texture and taste. India is not only the largest producer and consumer of

spices but also the second largest exporter of spices to the world. India

commands a formidable position in the world spice trade with 45% share in

terms of volume and 30% in terms of value. The country produces a wide

range of spices which can be broadly divided into five categories such as

Major spices, Seed spices, Tree spices, Herbal spices and Miscellaneous

spices. A decade ago, India was exporting spices mainly in bulk form. The

Initiation of value addition in the spice sector in the last decade has achieved

commendable position in the area of exports. As a result, today more than

60% of the total spices exports are in the form of value added products.

The most important of them are Mint products and Spice oils and oleoresins.

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Global scenario

The Spices industry has been witnessing phenomenal growth rates both in

the international and the domestic market. The growth in this sector can be

attributed to the increasing trend towards eating ethnic or oriental foods in

the developed countries and the increasing affluence of consumers in Asian,

Latin American and Middle Eastern developing countries. In the developed

countries, the growth in consumption of ethnic and oriental foods has been

spurred by the larger numbers of people travelling abroad and replicating

their favourite new dishes at home, the influence of their growing ethnic

communities as well as a general trend to eat a greater variety of foods.

The shift in the consumption trend towards natural products has also

contributed to the increased global demand for spices. The demand for

spice derivatives like spice oils and oleoresins is also booming because

these products find applications in a number of industries including

pharmaceutical, medicine, beverages, food processing and personal

hygiene products to name a few.

The import market for spices is highly concentrated with the US and EU

accounting for a share of over 60% in world’s spices imports in 2005. The

high industrial sector use reflects the growing popularity of ready-to-use

spice mixtures. Another reason is the increasing consumption of processed

foods and ready to eat dishes, which often rely on spices and herbs to

retain and enhance food flavour.

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Chapter 2

TYPES OF SPICES

Various spices are hereby listed below for information and reference

1. Turmeric

2. Ginger

3. Tamarind

4. Nutmeg tree

5. Green chilly

6. Dry Ginger

7. Nutmeg

8. Red chilly

9. Vanilla

10. Cinnamon

11. Fenugreek seeds

12. Dill seeds

13. Dehydrated green pepper

14. Cloves

15. Cardamom

16. Garlic

17. Bishop’s Weed

18. Coriander

19. Kelly seed

20. Cumin seed

21. Fennel seed

22. Saffron

23. Cassia

24. Mustard

25. Kokam

26. Basil

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PEPPER

Long pepper, which tastes pungent and sweet at the same time, probably

came to Europe much before the now dominant black pepper. During the

Roman Empire it was priced about three times that of black pepper, as it

was perfect for Roman cookery, especially fond of these two taste

sensations. Its hot and sweet taste goes well with spicy cheese specialties

or wine sauces. In India, the long pepper is mainly used in pickles (achar).

Long pepper is also known and popular in parts of Africa, mostly in the

Islamic regions of North and East Africa. It can be found in the complex

spice mixtures of Morocco. It is also of some importance for the cuisine of

Ethiopia, where long pepper is usually found in the traditional meat stews

together with black pepper, nutmeg, cloves and turmeric. Beriberi, a classical

Ethiopian spice mixture, which resembles Indian masalas, is used to spice

mutton dishes. It is a really hot mixture, the main ingredient of which is long

pepper.

Products developed from pepper broadly fall into four groups: black pepper,

white pepper, green pepper and oil and oleoresin of pepper.

Medicinal uses

Piper Longum differs little in its medicinal values from Piper nigrum as it is

less aromatic and more acrid. It is widely used in Ayurvedic and Unani

systems of medicine particularly for diseases of respiratory tract. The dry

spikes of female types are used in the ayurvedic preparations like Pipalarishta,

Pipplayasava, Panchakola, Pippalayadiluha and Lavanabhaskar churnam. It

is the major constituent of an ayurvedic preparation, ‘Triaktu’ which is

prescribed routinely for a variety of diseases. The root is used for bronchitis,

stomachache, diseases of spleen and tumours. It improves appetite also.

The infusion of root is prescribed after parturition to induce the expulsion of

placenta. Long pepper contains the alkaloid piperine (about 6%), which is

slightly higher than that in black pepper. Piperine has diverse pharmacological

activities including nerve depressant and antagonistic effect on electro-shock

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and chemo-shock seizures as well as muscular inco-ordination. Thippali, as

it is popularly known, also contains one per cent essential oil, which exhibits

antibacterial activities.

Cultivation

Long pepper is successfully cultivated in well-drained forest soils rich in

organic matter. Laterite soils with high organic matter content and moisture

holding capacity are also suitable for cultivation. Areas with high rainfall and

high humidity with an elevation of 100-1000 m is ideal. It grows well under

semi-shady conditions (25-50 per cent shade) in irrigated coconut gardens.

Propagation is through suckers or rooted vine cuttings, 15-20 cm long with

three-five cm nodes. March-April is the best time for raising nursery. The

rooted cuttings will be ready for transplanting in two months. With the onset

of monsoon in June, the field is ploughed well and raised beds of convenient

length and breadth are taken. On these beds, pits are dug at 60 x 60 cm

spacing and well-decomposed organic manure at the rate of 100 g/pit is

applied and mixed with soil. Rooted vine cuttings are then transplanted to

these pits. Heavy manuring at the rate of 20TFYM/ha every year is required.

Crop growth and spike production increases by the application of wood ash.

It is reported that un-irrigated crop after the onset of monsoon grows

vigorously and shows much hardiness that the irrigated crop. A study

conducted at Kerala Agricultural University to find out the optimum spacing

and manorial recommendation revealed that plant height, number of

branches, number of leaves and total dry matter increased with high dose of

organic manure and 30:30:60 kg NPK/ha with an optimum spacing of 50 x

50 cm. In soils with low fertility the growth of the plant is very poor. The

pests like mealy bugs and root grubs, attack the plant particularly during

summer, which can be controlled by drenching with systemic insecticides

like nuvacron or dimecron. The vines start flowing six months after planting

and flowers are produced almost throughout the year. The spikes are

harvested when they are full-grown but yet unripe and become blackish green

in colour and then dried in sun for four-five days. If left without picking they

ripe and their pungency is lost to a great extent. The yield of dry spike is 400

kg/ha during first year, increases to 1000 kg/ha in the third year and decreases

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there after. The green to dry spike ratio is 10:15 by weight. After the third

year, the whole plant is harvested. The stem is cut close to ground and roots

are dug up. Average yield is 500 kg dry roots/ha. Stems and roots are

cleaned, cut into cylindrical pieces of 2.5 - 5 cm length and 0.5 - 2.5 mm

thickness, dried in shade and marketed as piplamool.

Medicinal Properties of Selected spices

Black pepper

Pepper from Piper Nigrum is one of the oldest and world’s most important

spice. Black pepper is the dried fruit of Piper nigrum of Malabar Coast of

South Western India; pepper is also called the King of Spices.

Pepper is used in certain tonic and rubefacient preparations and also used

as flavour ingredient in most major food products including non-alcoholic

beverages, candies, baked foods, meat and meat products, cheese,

condiments and relishes.

The fruits are acrid, bitter, carminative, aphrodisiac, diuretic, digestive and

stimulant. They are useful for arthritis, asthma, fever, cough, dysentery,

dyspepsia and flatulence.

Black Pepper’s aromatic, slightly musty odour comes from the volatile oil

found largely in the flesh and skin and its pungent bite comes from the

alkaloids and resins found mostly in seeds. The oil goes into perfumes and

flavouring. The scaring substance has served many purposes. They have

been used as carminative, reducing stomach and intestinal gas and have

been found to stimulate the activities of the heart and kidneys. Piperine is

also an effective insecticide against houseflies and is also used for spraying

against different types of pests in garden.

Cube berries, the fruits of a closely related cubeb pepper contain substances

that have been used as antiseptics, carminative and diuretics. Ground into

powder and added to cigarettes, they are smoked in the tropical areas. This

variety is grown into tropics since it gives relief from throat inflammation. Oil

of cubeb is a constituent of some throat Lozenges.

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Pepper In Ayurvedic And Siddha

Kat Rasa, Kat Vipakam, Ushna Veriyam, Vata Kapha haram, Pitta haram,

Tikshnam, Ruksham, Lagu, Dipanam in Swasam, Soolam, Krimi hicca. all

contains black pepper in respective proportions.

Pepper In Unani

The black pepper as a culinary spice and condiment is well known throughout

the world. It removes balgham, carminative, aphrodisiac, used in colic. The

Malabar Pepper is the best and as stimulant and carminative, are prescribed

in cholera, dyspepsia, flatulence, diarrhoea and various gastric ailments. A

popular unani medicine called JAWA RISHAI THURUSH is used for

indigestion and good for curing acidity in stomach, consists of pepper, ginger,

embelia, ribes, black salt, rock salt, sodium chloride one palm each, mentha

sativae two palms, powdered and mixed with juice of 10 Lemons. Dose: ¼

to ½ tola twice a day.

Black pepper is useful in dyspepsia and flatulence, in doses of 10 to 15

grains of the powder and in haemorrhoids, in the form of confection.

Black pepper is occasionally employed as antiperiodic in obstinate fever

either alone or with other drugs preferably quinine. With calumba and bismuth

it is used in dyspepsia and with asafoetida and comphore in flatulency. It is

largely used in cholera pills. It is a useful ingredient in tooth powder.

The ILAJ-UL-GURBA; a pill is recommended for Syphilis is made by black

pepper, root of calotropis gigentia and jaggery. Dose is one such pill twice

daily. Eternally it is applied to bowls in the form of paste, also in cases of

relaxed sore throat, piles, alopecia and other skin diseases. Strong friction

with pepper, onions and salt will make the hair grow again upon the bald

patches left by ringworm of scalp.

Powdered black pepper and sesame oil well mixed and heated over a mild

fire form an efficient application over the affected parts in case of paralysis.

In cholera, the following pills were held in high reputation in Bengal; Black

Pepper, asafoetida and opium, each 20 grams; beat them well together and

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divided into 12 pills; of these one was the dose, repeated every hour or

every two hours, if required.

For diarrhoea pills containing the same ingredients but in different proportions

viz., two, one, ¼ grams respectively in each pills.

A compound powder consisting of pepper, ginger, long pepper, caraway

and rock salt in equal parts is a nice digestive, after food in doses of ½ to

one 1 drachmas.

For piles in aged and debilitated persons a confection made of black pepper

powder of one ounce; caraway powder 1½ ounces and honey 7 ½ ounces,

is useful in doses from one to two drachmas twice or thrice daily. It proves

useful also in cases of old and weak people suffering from descent of the

rectum.

For, Jaundice, ILAJ-UL-GURBA recommends a preparation made up of

equal parts of black pepper and leaves of cassia, accidentals powdered

well and mixed with some water. It is to be prepared and taken twice daily.

Some recommends a preparation for local application in night blindness; it

is prepared out of black pepper, long pepper and kamila all in equal parts.

An infusion of black pepper (one in 80) forms a useful stimulant gargle in

relaxed sore throat and hoarseness dependent there on and in toothache

also.

Piperine is given with many benefits in ague, gonorrhoea, haemorrhoids

etc. in doses of three to ten grains.

It is also useful for intermittent fever, obstinate intermittent fever and flatulent

dyspepsia.

The black pepper drug is also used in Scorpion-Sting. A mixture of a pinch

of pepper powder and a quarter teaspoon of common salt is an excellent

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dentifrice. Their daily use prevents dental caries, foul breath, bleeding from

the gums, painful gums and toothaches.

Periyar Foundation in Kerala received in Mar 08 quality certification for export

of organic pepper from a German Organic Certifying Agency. Spices Board

can be contacted for further details.

To ensure regular supply, Indian companies have set up units in Vietnam for

pepper, as the base would help them.

Fenugreek Remedies

The use of Fenugreek in food is well known. In India use of this spice as a

medicine is many centuries old. From generation to generation, the practice

continues. The continuous use is the best proof of the credibility of Fenugreek

for medical applications.

For Dandruff: Fenugreek seeds made into a paste could be applied over

the scalp. Leave it for an hour, then wash and dry. This could cure dandruff.

Application on the head helps the growth of hair and prevents hair fall.

Fenugreek seed flour is used as a poultice to inflamed parts and is applied

on the skin as a cosmetic.

Fenugreek extracts are used in certain perfume bases as well as in soaps,

detergents, creams and lotions with maximum use level of 0.2% reported in

perfumes.

For Acne: A paste of Fenugreek leaves applied over the face over night

before going to bed could help in preventing pimples and black heads.

World exports of pepper is increasing in conjunction with world pepper

consumption.

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Exports Tons

1998 135,700

2004 288,589

Mint

Out of the total spice exports of Rs.3400 crore in 06-07 mint and mint

products were Rs.1100 crore or 30%. Mint finds use in pharmaceutical,

neutracitical, culinary and chemical industries.

As on Oct 07, India controls 90% of international trade in Menthol (mint oil)

with the US, China and Germany being the main export markets. The Spices

Board is to set up a Mint Park in UP to impart thrust to value addition (pudina/

pudinhara).

The board will collaborate with CIMAP and State governments to set up

testing facilities for establishing quality of mint and mint oil at producing

centres.

Plans are afoot to set up spot electronic exchange platforms at the five

centres namely Barabanki, Sambal, Chandausi, Barielly, and Rampur, along

with warehouses in collaboration with MCX, the national commodity exchange

that has introduced futures trading in menthol.

CARDAMOM

Uses of cardamom in Unani

Checks nausea, vomiting, headache, as a refrigerant, liquefies matter,

resolvent, cardiac stimulant, absorbs moisture, expels wind, helps digestion,

hepatic colic (Therapeutic use).

A compound powder in Ayurveda [traditional Indian medicine] is famous and

known as Eladi Choornum. It has been used In India for 1000 years as a

digestive remedy. Eases stomach pain, carminative, aromatic, warming

digestive stimulant and antispasmatic. It has a lasting reputation as an

aphrodisiac.

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Cardamom is aromatic, stimulating and refreshing. It also enkindles digestive

fire. It refreshes the mind and is a heart stimulant, is slightly astringent, sweet

and little pungent. It relieves gas. Cardamom is a stimulant and it cools the

body in extreme heat and that it aids digestion. Cardamom is used against

urine retention and stomach disorders.

TURMERIC

Turmeric is exceedingly useful in the treatment of obstinate urinary disorders

including diabetes mellitus. Turmeric is beneficial in the treatment of

measeba. Stimulates secretion of bile, anti inflammatory, eases stomach

pain, antioxidant and anti bacterial.

When applied to skin and exposed to sunlight, turmeric is strongly

antibacterial. Turmeric improves the action of the liver and is a traditional

remedy for jaundice in both Ayurvedic and Chinese herbal medicine. To

ease liver complaints and ulcers turmeric is used. Turmeric is aromatic, mild

digestive and in Asian countries it is taken to ease liver complaints and

stomach ulcers. In India, the powdered rhizome is commonly administered

as an agent that rids the body of parasitic worms.

A fresh Juice from the rhizome or a paste prepared from turmeric or decoction

is often used as a local application as well as internally in the treatment of

leprosy, snakes bite, vomiting associated with pregnancy and the offlicluis

of liver.

In case of smallpox and chickenpox, turmeric is applied as a powder or as a

paste to facilitate the process of scabbing. Turmeric powder and alum

powder are mixed in a proportion of 1 to 20 and this is blown in to the ear

which is having a chronic discharge or otorrhoea. The Unani practitioners to

expel phlegm or kapha, opening out the blood vessels to improve blood

circulation use it.

The Spices Board has clarified that imports of Cardamom and

Turmeric are not duty free consequent to the exim policy announcement on

31-3-03.

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Like Chilli, the Spices Board will compulsorily test the export consignment

for Sudan Dye content before releasing for shipment.

As on Jul 09, major buyers of turmeric are:-

Country Qty. in tons

UAE 5910

Iran 5335

Bangladesh 4595

Malaysia 4825

Japan 3090

CHILLI

India is the only country rich in many varieties of chilli with different quality

factors.

The estimated world import of chilli as on 05 to 1.5 lakh tons, and India has

immense potential to grow and export different types of chillies.

Chilli exports 04-05 was 1.38 lakh tons (Rs.499 crore)

CHILLI - QUALITY

A major problem being encountered by the exporters is the presence of

aflatoxins, which crops up during the post-harvesting processing mainly due

to poor drying facilities.

CURRY POWDER

Curry Powder is a careful blend of select spices which add pep and flavour

to the curry.

It is produced by mixing and grounding different spices. Key ingredients are

coriander, turmeric, chillies, cumin, pepper, ginger, cinnamon, cassia and

clove, among others. Common salt and starch are also added. A wide range

of products are covered under the category ‘Curry’. This includes straight

powder, mixed powder, curry powder, curry mixture, masalas and curry paste.

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Indian curry powder in 05 is finding its way into the world’s most diverse

cuisine, China, which will also re-export part of it to SKorea and Japan. As

on May 05, a large export order from China is under way.

Effective 28-05-05, consignments of chilli/chilli products or other food

products containing chilli products in whatsoever form will be cleared for

export to EU, USA/Canada, Japan, the Middle East countries, Australia and

New Zealand only on the submission of analytical report issued by the Spices

Board.

Another crop that is now being promoted is paprika, a kind of chilli which has

high colour value. The high demand for this crop has prompted the Spices

Board to promote its cultivation in the country. Herbal spices are also being

promoted by the Spices Board in a big way. The world demand for health

food based on herbs is fast growing. The spice industry in the south has

found this as a major opportunity. The product category called neutraceuticals

have now come to be recognised as a potential export revenue earner. The

Spices Board has also identified this product as an area where the industry

can do well.

The world demand for organically produced foods is growing rapidly in

developed countries like Europe, USA, Japan and Australia. The current

estimated share of organic foods in these countries is approximately 1 to

1.5 per cent. Worldwide, food trends are changing with a marked health

orientation. Since organic foods are free from chemical contaminants, the

demand for these products should steadily increase in the new millennium.

According to the ITC, UNCTAD/WTO, more than 130 countries produce

certified organic foods. 100 of them are from Asia and Africa. Internationally,

there is a definite shift towards traditional / ethnic medicines. Since spices

form part of many of these medicines, the demand for organically produced

spices should grow.

Organic cultivation is nothing new to India. The country has always been

practising the traditional ways of using indigenous technologies and inputs

mostly in line with modern organic farming principles. The per capita

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consumption of fertilizers and pesticides in India is far below that of

developed countries. Which means, it is very easy for Indian farmers to

embrace organic spice farming in its true sense.

Spice Board of India has taken a major initiative in promoting the production

and export of organic spices in a big way. The Indian Initiative Export of

organic spices from India has started in right earnest. The country at present

exports around 50 tonnes of different varieties of organic spices. Exports

will get a significant boost in the coming years as more farmers switch to

organic methods. Spices Board has prepared a document on production

of organic spices. It features the organic concepts, principles, basic

standards, production guidelines, documentation, inspection and certification.

The document has been published after approval by the National Standards

Committee constituted by the members of IFOAM in India. Research

programmes on organic cultivation of important spices have commenced.

The work is carried out at the Spices Board’s Indian Cardamom Research

Institute at ldukki District in Kerala. Besides organising demonstrations to

educate and motivate prospective organic spice growers, the Board is

simultaneously involved in training programmes to existing spice growers

on organic principles and practices.

Nutritive Value

The nutritive value of some of important spices is indicated

below for information and reference.

(Per 100 grams)

ITEMS ASOTOCTIA CARDAMOM CHILLY CHILLY CORIANDER

DRY GREEN SEEDS

Moisture 16.000 gm 20.00 gm 10.00 gm 85.7 gm 11.2 gm

Protein 9.000 gm 10.200 gm 15.9 gm 2.9 gm 14.1 gm

Fat 1.100 gm 2.2 gm 6.2 gm 0.6 gm 16.1 gm

Minerals 7.000 gm 5.4 gm 6.1 gm 1.0 gm 4.4 gm

Fibre 4.100 gm 20.1 gm 30.2 gm 6.8 gm 32.6 gm

Carbohydrate 67.800 gm 42.1 gm 31.6 gm 3.0 gm 21.6 gm

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Energy 297.00 kcal 229.00 kcal 246.00 kcal 29 kcal 288 kcal

Calcium 690.00 mg 130 mg 160 mg 30 mg 630 mg

Phosphorous 50. 00 mg 160 mg 370 mg 80 mg 393 mg

Iron 39.4 mg 4.6 mg 2.3 mg 4.4 mg 7.100 mg

Calorific Value (per 100 gm of edible portion)

Name of the Spice Calorific value (energy) (in Kilo

Calories)

Asafoetida 297

Cardamom 229

   Chillies (Dry) 246

   Chillies (Green) 29

   Cloves (Dry) 286

   Cloves (Fresh) 159

   Coriander Seeds 288

   Cumin Seeds 356

Curry Leaves 108

Fenugreek Seeds 333

   Garlic (Dry) 145

   Ginger (Fresh) 67

Mace 437

  Mint 48

  Mustard Seeds 541

   Nutmeg Fruit 472

Nutmeg Rind 52

  Bishops Weed 363

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Parsley 87

Pepper 304

Black (Dry) 98

Pepper Green 408

Poppy Seeds 283

Tamarind Pulp 349

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Chapter 3

SPICE PRODUCTS

Spice products are essentially products derived from the whole spices. They

are in the form of powders; extracts like oil, oleoresin, colour or in preserved

forms like freeze dried, dehydrated frozen, in brine, in sugar syrup, etc.

The most popular spice products are extracts, which are widely used in

food, pharmaceutical and toiletry industries. India enjoys a near monopoly in

the field of spice extracts supply. The main spice products include

1. spice oils and oleoresins.

2. natural colour and enriched extracts

3. curry powder

4. green pepper products

According to Spices Board, India supplies around 70 percent of the world

demand

Curcumin in turmeric and Carotenoids in chillies are the natural colour

component extracted for use as natural colours. The natural colours or their

blends have wide applications from food sector to pharmaceuticals, dyes

and cosmetics. India is a large producer of turmeric, and Indian Oleoresin

Industry is one of the largest supply source of a wide range of turmeric

extracts in liquid and dry form. The range of products offered by Indian

industry covers a wide spectrum of purity for the colour user, providing

versatility in application.

India produces two varieties of Paprika type chillies. The color value in this

range from 125 ASTA to 175 ASTA. Kaddi variety is grown in Karnataka and

Tomato variety in Andhra Pradesh. In the last few years India has emerged

as a competitive and effective source of Paprika type Oleoresins. India’s

production of this extract is rising and India aims to capture a fair share of

Paprika Oleoresin market in the years to come.

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Garcinia Indica (Kokam) and Gancinia Cambogia are two spices widely grown

in the slopes and plain of evergreen forests of Western Ghats in South

India. These two spices have distinct medicinal properties for curing obesity.

Hydroxy citric acid is the principal component, which is extracted and enriched

for preparation of pharmaceutical products. Both these varieties of tamarind

have wide applications in pharmaceuticals and therapeautical areas. A range

of branded anti obesity drugs available around the world use Hydroxy Citric

Acid since it is natural and herbal in origin.

Chilli exports constitute 22% of the total vlaue realisations. Chilli exports

registered a growth both in terms of value and volume during April-January

2010-11.

Spice Oils

Spice oils are the volatile components present in most spices and provide

the characteristic aroma of the spices. Spice oil is normally extracted by

steam distillation. Spice oils have the major advantages such as

standardisation, consistency and hygiene. The standard of quality expected

in spice oil will differ depending on its end uses.

Therefore, these oils are custom-made to meet the exact requirement of

the user. Spice oils are mostly used in food, cosmetics, perfumes and

personal hygiene products like toothpastes, mouthwashes and aerosols,

besides in a variety of pharmaceutical formulation. India is a leading exporter

of spice oils to West Europe, USA and Far East.

Mint Oils

India is exporting sizeable quantities of Mint oil. India is now the largest

producer of Mint oil and its derivatives. Because of its cooling effect and

refreshing aroma, Mint oil has wide uses in tooth paste, mouth wash, chewing

gum, candy, hair oil, perfume, cigarettes and cosmetic products. The many

units producing this oil are using the latest know-how to meet customer

requirements.

In the last few years, mint products have emerged as one of the top export

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earners in the spice basket with India overtaking China as the largest producer.

The production of the commodity cultivated mainly in Uttar Pradesh, Bihar

and Uttaranchal has been rising by 10-15% annually. Of the total production

of 35,000 tons, nearly 30% goes for export. Mint oil flavour is the second

popular one in the global market after citrus flavour.

Mint and mint products constituted the biggest component in the export basket

at over 25%. Although the volume of mint and mint product exports registered

a fall of 10% during the period, smart recovery in unit value ensured that the

total realisations appreciated by 34%,

Oleoresins

Spice oleoresins represent the complete flavour profile of the spice. It

contains the volatile as well as non-volatile constituents of spices. Oleoresins

can be defined as the true essence of the spices and can replace whole/

ground spices without impairing any flavour and aroma characteristic.

Oleoresins are obtained from spices by extraction with a non-aqueous solvent

followed by removal of the solvent by evaporation. Spice oleoresins guarantee

superior quality of flavour and aroma. They are complete and balanced,

consistent and standardised. They ensure storage stability in the final product

and are free from contamination. Custom made blends is also offered to

suit the specific requirement of the buyer. Spice oleoresins are mainly used

in processed meat, fish and vegetables, soups, sauces, chutneys and

dressings, cheeses and other dairy products, baked foods, confectionery,

snacks and beverages. India enjoys the distinction of being the single largest

supplier of spice oleoresins to the world.

Spice oils and oleoresins export was the third biggest component in the

export basket at 13%. While there was nominal growth in volume of spice

oils and oleoresins exports, surge in unit value propelled value realisations

by 21%.

About 60% (6750 tons) of the imported pepper in Apr-Jul 10 comprises

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Ilight berries meant for spice oil and oleoresin industry. India accounts for

32% of the global trade in coriander.

ORGANIC SPICES

In recent years, organic agriculture has been gaining considerable

importance. Many farmers today show interest in organic cultivation. Several

of them have begun switching to this traditional method of cultivation as a

means to produce safe foodstuffs and preserve the environment. The

concept of sustainable farming has caught on in India.

Organic Product Exports

The Spices Board has already initiated action in promoting cultivation of

organic spices. For obtaining certification, it gives financial assistance upto

75 percent of the cost. The certification issue is the biggest hurdle for

producers in developing countries trying to access the EU market. The

European buyer want documentary proof for the organic product.

India, being the major producer of herbs, spices, essential oils and

oleoresins, it could easily penetrates the EU market ($ 2 bln in 2002).

Besides, organic tea and coffee could also be cultivated and exported.

Organic Pepper

A farm produce from tribal settlements in Kerala, with quality certification

from an organic certifying agency in Germany, is to be followed by exports

of ginger and turmeric.

Aromatic Plants

New export areas for biotechnology companies are in export of aromatic

plants.

Exim Bank’s study has estimated aromatic plants global trade to be in excess

of $ 60 billion.

The Spices Board has come out with package of practices for organic

21

cultivation of ginger, turmeric, pepper and vanilla. The farmers would have

to ensure the minimum requirements for organic agriculture, which must be

fulfilled for certification programmes with regard to conversion, biodiversity,

seeds and planting materials, conversion period, cropping pattern, fertilisation

policy, soil and water conservation, labelling, food processing and handling,

packaging.

To ensure the quality of the organic products, seven accredited and

inspection agencies operate :

Bangalore

APOF - Association for promotion of Organic Farming

SKAL International (India)

IMO Control Pvt. Ltd.

Aluva, Kerala

INDOCERT - Indian Organic Certification Agency

Gurgaon, Haryana

SGS India (P) Ltd.

Germany

Ecocert International

Lacon GmbH

Ten percent of the total demand of 570,000 T for conventional spices could

be shared by organic spices before 2010.

FLAVOURIT

The Spices Board, as part of its efforts to boost export of spices in consumer

parks in the world market under the brand ‘Flavourit’, introduced 12 spices

in San Francisco.

The response to ‘Flavourit’ brand of premium cardamom, pepper and vanilla

worldwide had been encouraging.

22

Chapter 4

Exports Statistics

Indian spices exports have increased by 29% in rupee value terms toRs.4165.59 crore ($920.55 million) in April-September of 2011. In dollarterms, the increase was 32%. The total exports of spices and spice prod-ucts stood at 2,37,585 tons during the period, a decline of 19% in volumes.

Spice exports have seen risen three-fold in value terms in the last five years.In quantity terms, the increase would be close to 60% in the period. Exportsof spices and spice products stood at Rs.6,030.74 crore during the April-February period of 2010-11. They were at around Rs.2100 crore in theApril-February period of 2005-06.

Spices exports were up 16% in value to Rs.4880.56 crore (Rs.4222.56 crore)during April-December 2010. The increase in the total value realization wasmainly driven by a spurt in the price of spices in the global markets. Meanwhile,export volumes moved up marginally by 3% to 3,91,560 tons (3,78,950 tons)during the period. The most significant growth was registered in foreignexchange realization, which moved up by 21% to $1,070.10 million ($882.33million).

During April-December 2011, the country shipped out 12,150 tons of gingerworth Rs.141.08 crore at a unit value of Rs.116.12 a kilogram, as against thetarget of 10,000 tons valued at Rs.90 crore, according to the Spices Board.Exports during the same period last fiscal were 10,100 tons valued at Rs.54.68crore at a unit value of Rs.54.4 a kilogram.

Export basket of spices and spice products consists of:Oct-Dec 09 %age of total export earningsspice oils, oleoresins, includingmint products (mint oil, menthol crystalsand menthol powder) 34Chilli 23Cumin 10

Apr - May 09 - Spices exports Qty : 82475 tons Value : Rs.827 crore.Apr-Jan (11-12) spices exports were US $ 1647.39.

23

Spices Q (tons) Value (Rs.lakhs)09-10 502750 556050.0010-11 148730 153384.46

Break-up(09-10) %Menthol powder 34Chilli 23Cumin 10Turmeric 7Pepper 7

Markets for IndiaLargest - SE AsiaSecond largest - US

According to the Spices Board during April-September 2011, a total quantityof 1825 tons of cardamom (small) valued Rs.161 crore was exported against335 tons valued Rs.39.84 crore in the corresponding period a year ago.

Apr - Jul 10- Spices exportsQ - 193,857 tonsV - Rs.2085 crore ( 12% rise)

09 - 10 - 1975 tons (Rs.166 crore). Biggest consumer was Saudi Arabiaaccounting for 57% of our exports at 1120 tons.

Chilli Exports - Apr - Oct 10 was Rs.865 crore.Spice oils and oleoresin was Rs.495 crore.Pepper exports was 10500 tons at Rs.187 crore.

FY12 spice exports log 43% rise in valueIndian spice exports clocked a 43% rise in value and a 9% increase in volumeto cross $2 billion for 2011-12. Chilli was the principal commodity in theexport basket, accounting for 42% of the quantity of spices shipped.

Spices exports crossed the $2-billion mark in 2011-12, thanks to the phe-nomenal growth in cardamom exports in value and volume.

24

Chapter 5

MARKETING

The marketing of variety of spices is done through network of Country Agent/ Country Distributor appointed for various countries.

The respective boards help the exporters in locating a buyer either directlyby participation in Trade Fairs and Exhibitions and other buyer seller meetsorganized by different commodity boards and export promotion councils.

As a leading exporter of spices India could get a fair size of the market incompetition to products from china etc.,

The quality control measures adopted by other countries are rigorous bothin the countries in the European sector and the American Sector.

Spicing up the future

The turn of the century has ushered in a new era for the Indian spice exportsector. Products that have hitherto dominated the export basket are losingtheir eminence. And the focus is shifting to new crops, products and methodsof cultivation.

Spice exports from the country are largely in the primary form. A fewcommodities like pepper, chillies, spice oils and oleoresins have dominatedthe export sector, literally for centuries. However, in the last couple of years,the commodity composition of exports witnessed major changes. Pepper,which used to contribute nearly 50% of the total spice exports, registered asharp fall in exports. A fall in the international price of pepper and the rise ofVietnam as a cheaper source of pepper were the main reasons for this. In

fact, in the current year, the production estimated of pepper show that forthe first time, the country has lost its status as the leading producer of pepperin the world to Vietnam.

The increase in demand for ground spices from the US is a clear indicationthat the trend is changing. The trend will shift to spices in retail consumer

packs, as we have gained confidence in quality.

25

We have to promote our cuisine abroad, as Chinese and Taiwanese did for

their foods. Govt, is helping the Spices Board in substantial investment to

promote Indian cuisine in traditional and non-traditional markets.

Spices Board has now identified as a set of new crops and products to

revitalise the Indian spice export sector. Vanilla, herbal spices like rosemary,

thyme, parsley, oregano, saffron and paprika are the new crops that the

board has identified as the future stars of the spices firmament. “There is

scope for increasing the cultivation of vanilla in many parts in the south.”

The demand for vanillin has been estimated at 30,000 tonnes. At present,

only 5% of this is met through natural sources. The supply problems in the

international market have led to a sharp acceleration in the price of vanilla.

The Spices Board is of the view that even if the prices fall, it will still be a

better source of revenue for the growers than many other crops. The board

has identified Tamil Nadu and the north-east as the main areas where herbal

spices can be promoted. Similarly, Tamil Nadu, Karnataka and Andhra

Pradesh have been identified as the areas where paprika, a chilli variety with

high colour value and low pungency, can be promoted. Taking into account

the scope for the export of saffron, new emphasis is being given to increase

production in the existing production centres.

To meet competition from the south-east Asian countries where production

costs are low, a new thrust is being given to organic spices, which command

a premium in the market. For the growers, the focus on these methods of

cultivation is expected to bring in higher revenues. In the value-added

segment, spice oils and oleoresins have emerged as one of the few product

groups to register consistently good export performance. However, other

new products like neutraceuticals have emerged as new potential areas for

export promotion. Several corporates have also joined the bandwagon of

herb-based health supplements. The Spices Board has identified the product

group as one of the thrust areas in the export sector.

But perhaps the most important development in the spice sector today is

the concern for quality. Adoption of hygienic post-harvest technologies is

the need of the hour as far as spice export sector is concerned. At a time

26

when the quality aspect of exports is becoming an important consideration

in importing countries, the main task of the export sector is to create a

perception that the country is the main source of quality spices in the world

market. The foundation for this job has already been laid in the main

production and processing centres in the south.

Today, Indian spices hold the same spell.

Within the past one decade, the international trade in spices has grown by

leaps and bounds. An estimated 5,00,000 tonnes of spices and herbs valued

at $1,500 million are now imported globally every year. An impressive 46%

of this supply comes from India. India’s exports of spice extracts have shown

spectacular growth, attaining over 50% of the global market within a short

span.

Over the past decade, the Indian spices industry has made quality the cutting

edge of its global game plan.

From traditional commodity exports. Indian spices have evolved into a state-

of-the-art industry. Absorbing technology, broad basing its products range,

developing value added products, identifying niche markets, forging strategic

alliances clinching global collaborations and joint ventures.

Spice exports are subject to payment of export cess at 0.5 percent ad-valorem (except with respect to 100 percent Export Oriented Units andunits in Special Economic Zones) under the Spices Board cess act 1986and Agri Produce Cess at 0.5 percent of the tariff value fixed from timeto time.

Certain exports are subject to compulsory pre-shipment inspection viz.

pepper exported to USA.

Traceability - EU

Traceability is an important aspect of EU’s general food law. This is in force

from 1st Jan 05. Traceability is about being able to identify the origin of food

and feed ingredients and food sources, particularly when products are found

27

to be faulty. The traceability requirements entails that any European business

in the food chain, whether farmers, food processor, transporter, importer,

distributor or retailer, should be able to identify the immediate supplier of the

product (one step back) and the immediate buyer (one step forward). Only

retailers selling food to end consumers are exempted.

If this tracing system works properly, the EU believes it will be able to facilitate

the quick withdrawal of foods found to be faulty and to provide consumers

with targeted and accurate information on the food products they consume.

Indian Spices are quite the flavour in the mergers and acquisitions market.

The idea behind entering a tie-up with a foreign partner, says Melam, a Kerala-

based spice firm, is to carry its brand name overseas and market its produce

abroad.

The price of spices, condiments, spice oils and oleoresins in foreign markets

is often 10-20 times those prevailing in India. The quality controls are far

more stringent. It is a very costly venture and only those with very deep

pockets would be able to establish and survive.

But the rewards are equally alluring. Export of value-added products such

as curry powder, mint products, spice oils and oleoresins accounted for

less than 40% of th country’s spice export earnings. And even these would

have been exported in bulk, to be re-packed in small packs for the international

consumer.

Direct packing, marketing and sales would make a huge difference with

realisations likely to go up by 10 to 20 times, trade sources said.

Of the Rs.6,209 crore realised from spices export between April and

November 2011, over 60% was from bulk exports with very low value addition.

28

Chapter 6Packaging of Spices

Packaging RequirementsIn order to maintain the quality of the spices during handling, transportation, storage anddistribution, the packaging material to be used is to be selected with care, keeping in mindthe functional as well as the marketing requirements. The packaging requirements for spices,in general, are listed below.

• To protect the product from spillage and spoilage.• To provide protection against atmospheric factors such as light, heat, humidity and

oxygen. The selected packaging materials should have high water vapour and oxygenbarriers.

• The packaging material should have a high barrier property to prevent aroma/flavorlosses and ingress of external odour.

• The volatile oil present in the spice product has a tendency to react with the inner/contact layer of the packaging material, at times leading to a greasy and messypackage with smudging of the printed matter. The packaging material should thereforebe grease and oil resistant and compatible with the product.

• Besides the above functional requirements, the packaging material should have goodmachinability, printability and it should be easily available and disposable.

Spoilage FactorsIn order to select a suitable packaging material type of package for spices, it is essential toknow the factors which affect the quality of spices.

Moisture ContentSpices, specifically spices in powder form, are hygroscopic in nature and pick-up moisturefrom the atmosphere resulting in sogginess and caking/lumping of the powder. Pick-upmoisture also results in loss of free-flowing nature of the spice powder.

Loss of Aroma/FlavourSpices contain volatile oils, which impart the characteristic aroma/flavour to the product. Lossin the volatile oil content or oxidation of some aromatic compounds result in aroma and flavorloss.

DiscolourationSome of the spices like green cardamom, red chillies, turmeric, and saffron contain naturalpigments. Light can affect the pigments resulting in loss or fading of colour and deterioration.

Insect InfestationSpices are prone to spoilage due to insect infestation, which can be further accelerated dueto high humidity, heat and oxygen.

29

Microbial ContaminationIn high humidity condition of 65% and above, moisture absorption occurs. Beyond a certainlevel of moisture content, spoilage due to microbial growth sets in.

Forms of SpicesIn India spices are distributed and traded in a number of forms such as:

• Whole spices (cardamom, black pepper, clove, turmeric, ginger, cinnamon, cassia)• Seed spices (celery, fennel, cumin, fenugreek)• Powdered or ground spices ( turmeric, chillies, ginger)• Spices mixes (curry powders and masalas)• Paste (curry paste, vindaloo paste, ginger-garlic paste)• Concentrates (tamrind concentrate)• Oils and oleoresins

Whole spices are generally traded in bulk quantities and the processor grinds them andblends them for the finished spice product. Some quantity of the ground and blended spicesare packed in consumer packs of capacities ranging from 100 grams to 1kilogram. Theprotection required by whole spices is from moisture ingress/pick-up and insect infestation.The loss in flavour during storage in whole spices is negligible as the volatile oils are wellprotected within the cells of the plants material. Powdered species are also traded in bulkquantities and only a small portion is packed in value added consumer packs. In powderedspices, the deterioration is very rapid and much more care is required in selecting a suitablepackage.

Conventionally spices were exported in bulk packages,however with efforts of Spices Boardand the Government of India, exports in branded and value added consumer packages isgradually on the increase.

Packaging Materials/Systems for SpicesBulk PackagingThe traditional method is to use gunny/jute bags for packaging of whole spices, with capacitiesranging from 10kg to 70kg. The jute bags may be provided with a loose liner bag ofpolyethylene or may be without a liner. At times double gunny bags are also used, especiallyfor whole black pepper. The double gunny bag is provided with a inner polyethylene liner. Thequality of the jute fabric used with respect to the grammage and the weave (ends/picks)varies from one trader to the other. There is no standardization on the type and quality of thefabric used. A variety of jute fabrics such as Hessian, light weight DW, A-twill, heavy Cee etc,are used.

Recently, some of the spice traders/packers use alternate bulk packaging media such aswoven plastic bags which may be laminated or provided with a loose liner bag and multiwallpaper sacks with a plastic liner bag. The plastic based alternate packaging materials areused to overcome the contamination problems associated with jute. Moreover, the plasticbags/liners are help in retaining the quality of the spices packed inside for a longer time.

30

The latest trend is to use jumbo bags (Flexible intermediate Bulk Containers) (FIBCs) forexport of spices. These bags have a capacity of up to 1 ton and offer various advantagessuch as:

• Bags are flexible, collapsible and durable• Can be used for packaging of granules, powder, flakes and any free flowing material• Product wastage/spillage and tampering can be avoided• Since the handling is mechanized, less labour is required• Saving in time for loading and unloading• Bags are light in weight and, therefore, freight costs are reduced• Creates eco-friendly, pollution free working atmosphere

The jumbo bags are sometimes made from cloth but mainly from plastic fabric, which can belaminated or provided with an inner plastic liner bag. The bags are provided with filling anddischarge spouts and slings for hanging during loading/unloading operations. For designinga jumbo bag, factors such as capacity, product protection requirement, bulk density of theproduct, filling and discharge facilities available at the user‘s end, are to be considered.

Institutional PackagesThe spice traders also use institutional packs of capacities ranging from 2kg to 10kg.Thevariety of packages used include laminated flexible pouches and plastic woven sacks whichreplace traditional material like tinplate containers and jute bags.

Consumer PackagesThe options available to the traders/exporters of spices in the selection of a consumer packfor domestic and export market are quite wide. However, the selection/choice of the packagingmaterial/system depends upon a number of factors, which are broadly listed below:

• Shelf-life period i.e. the degree of protection required by the product against moisturepick-up, aroma retention, discolouration etc. (this is more critical in case of powderedspices)

• Climatic conditions during storage, transportation and distribution• Consumer preferences• Printability and aesthetic appeal

The package types generally used as consumer packs are:

• Glass bottles of various sizes and shapes with labels and provided with metal or plasticcaps. The plastic caps have added inbuilt features of tamper evidence, dispensing,grinding etc.

• Printed tinplate container with/without dispensing systems• Composite containers with dispensers• Plastics containers with plugs and caps with dispensing and tamper evidence features• Printed flexible pouches-pillow pouch, gusseted pouch, stand-up pouch.• Line cartons

31

The printed flexible pouches have recently become very popular due to their easy availability,excellent printability, light weight, machinability and cost –effectiveness. Also, depending uponthe functional and marketing requirements, the laminate/film can be tailor made to serve aspecific need.

The printed flexible pouches are generally laminates of various compositions. Some of thecommonly used laminates are:

• Polyester/metallised polyester/LDPE• BOPP/LDPE• BOPP/metallised polyester/LDPE• Polyester/Al foil/LDPE

Polyester and BPOP based laminates are generally more popular for spice packaging dueto certain advantageous characteristics of each of these two films.

Polyester used for lamination is generally 10 or 12m thick. The film is highly transparent withexcellent clarity, gloss and printability thus enhancing the sales appeal. The film has very lowmoisture and gas permeability and therefore, ensures prolonged shelf life of the contentswith aroma, flavour and taste retention. The very high mechanical strength (tear, puncture,burst and flex) minimizes damage to the contents during handling and transportation. The filmhas good machinability as well as printability. The latest printing technologies help in improvingsales promotions. The film is free from additives and therefore, does not impart any odour ortaint to the sensitive spice product that is packed.

BOPP films may be heat sealable or non heat sealable. The film has high yields, is stableunder climatic changes and has excellent moisture barrier. The film is smooth, glossy, crystalclear and has high mechanical strength and non-contamination property for food contactapplications.

The sealant layer of LD-HD or LDPE can be replaced by LLDPE or cast PP, Co. Extrudedfilms can also be used. PVDC, EVOH and EVAL based flexible materials also need to bestudies as they are now in the market and these materials have high barrier properties.

A very important aspect to be considered in the selection of flexible laminate, besides thefactors mentioned earlier, is the compatibility of the contact layer of the packaging substratewith that of the product packed inside. This needs to be viewed critically for spice powders ofturmeric, chilli, ginger, pepper as well as spices mixes containing these spices. The volatileoils present in these spices can react with the contact layer and cause stickiness and canalso affect the printing. De-lamination of the substrates may also occur. For these products, itis best to avoid the use of LDPE (low density polyethylene) as the heat sealant or the foodcontact layer. The better option for sealant or contact layer could be co-extruded film of LD-HDPE (with HDPE in contact with the product) or cast polyproplylene. Alternatively, ionomer(surlyn) or EZZ (primacor) can also be considered as the sealant layers.

32

The types of pouches from flexible plastic based materials could be variable:• Centre sea formation• Three sides seal formation• Four sides seal formation• Strip pack formation

The vital link in the performance of the pouch is the seal integrity. The performance of theheat seal layer is very important. Even if the film structure has been designed withexceptional properties, with excellence in interlayer lamination, if the sealing of the pouchfails, the product may get contaminated and in some cases become unfit for consumption.

Among the semi-rigid packages, plastics containers, especially of stretch blown PET ofdifferent shapes are reported to be suitable for a shelf-life of about 180 days for masalamixes. PET containers have the advantage of being clear, light in weight and have thedesired barrier properties.

ConclusionSpices are distributed in whole, ground and paste form in consumer as well as in bulkpacks. Most traditional materials used earlier like paper, tinplate containers and jute bagsare being replace by plastics materials for packaging of these products. Plastics arepreferred due to their properties such as light weight, easy availability, compatibility,hygienic nature machine-ability, printability, heat salability and selective barrier properties.

Most of the spices are hygroscopic in nature and highly sensitive to moisture. The entry ofmoisture will facilitate fungus growth as well as destroy the aromatic qualities of theoleoresins and other key ingredients of the spices, thus rendering them useless. Hencethe ideal packaging for spices must have an excellent barrier against moisture, watervapour, excessive heat, light and oxygen. Excessive heat and light may also discolourcertain spices, especially when they are in the ground form. The retail packing‘s mustalso be attractive.

For retail packing‘s, paper and paper board cartons and one side laminated duplex boardcartons are often used. Plastic or wax coating on the outer surface of cartons results theentry of moisture and imparts more strength to the package. Flexible packaging materialsare also used for certain spices such as garlic powder and the contents are vacuumpacked with the right mixture of nitrogen and carbon dioxide. Green and red peppers arealso packed in metal can or glass bottles for export. The contents are kept in 2% to 10%brind depending on the final use.

For bulk packing of spices, wooden crates, aluminum containers and PVC jerry cans arecommonly used. For some spices such as green cardamom, the wooden chests andlined with tin foil or polyethylene to increase the shelf life as well as to retain its naturalodour and qualities.

33

Chapter 7

SPICE BOARD

Spice Board with HQ in Kochi, has the offices as detailed below.

Also given in Annexure are forms for Spices Logo and Spice House

Certificate.

Spices Board Offices

H.O.: Sugandha Bhavan, N.H. Bypass,P.B. No. 2277, PALARIVATTOM P.O.KOCHI - 682 025Tel : (0484) 33 3610, 331429Tlx : 0885 - 5088/5089Email 1 : spiceboard@vsnl.comEmail : mail@indianspices.comWebsite : www.indianspices.com

Unit 1, Plot 9 & 10, Banking Complex,Bldg II, Near Commodity Exchange,Sector 19A, Vashi, Mumbai - 400 703Tel : (022)765 3093Fax : (022)765 116Email : resbbom@bomz.net.in

P.B. No.85, Diesal Power House RoadGangtok - 737 101Tel : 03592 22230Tlx : 26213 ELAM IN.

P.B. No.12, Laxmipuram Extn.Saklespur - 573 134 KarnatakaTel : 08173 44007

18/G, Bryant Nagar,

6th Bylane, Rajgarh Road,Guwhati - 781 003,AssamTel : 0361 54 2617

A - 111, Defence ColonyNew Delhi - 110 024Tel : (011) 461 1510

(011) 462 3597Fax : (011) 462 1359Email : sbrodel@giasd101.vsnl.net.in

25, 1st Floor, East Abhirama PuramMylapore, Chennai - 600 004Tel : 044 4991418Tlx : 044 4997474Email : sbrochn@vsnl.com

195A, Park StreetKolkata - 700 017Tel : 033 2804340Fax : 033 2479736Email : sbrocal@gias101.vsnl.net.in

22/1, Rest House RoadBangalore - 560 001Telefax : 080 5320354Email : sbro@vsnl.com

II Street, Tuticorin - 628 008 TN

Website : www.indianspices.com

Spices board’s ‘Flavourite’ brand premium Indian spices was launched in

Oct 05 in US.

34

Since the average farm-gate price in India is 10% of the retail price,Spices Board is urging exporters to do value addition and branding to earnmore out of exports.

To achieve exports of $10 billion in 2017, Spices Board is finalising thesetting up of Spices Parks as below:Cardamon, Pepper Parks KeralaChilli Park Andhra PradeshMint Park Uttar PradeshSweet Spices Park RajasthanGarlic, Coriander Leaf Park Madhya PradeshOrganic Spices Park Meghalaya, AssamTurmeric Park Tamil Nadu

To make the chilli farmers aware of the seriousness of aflatoxin problem inchillis, the Spices Board, in Mar 08, launched a campaign.

Alleppey finger turmeric, Cochin ginger, Sikkim cardamom, Guntur SanamChilli, Erode turmeric, Ramanadu Mundu chilli, Lakadong turmeric, Kanpurcoriander etc feature in the Board’s GI registration list.

The Board is in the final stages of obtaining GI registration for ByadgiChilli. Board has already taken GI registration for Malabar pepper, Alleppeygreen cardamom and Coorg green cardamom.

Spices Board’s implementation programmes in 11th Plan period are:-n Adoption of hi-tech in spices processing and technology process

upgradation in existing unitsn Setting up of quality testing and certification laboratoriesn Packaging development and bar coding.

Under the National Horticulture programme, the Board encourages farm-ers to plant new hybrid varieties of pepper as also to replant by replacingthe old and senial pepper plants.

Certificate of Registration as export of spices issued by Spices Boardshall be treated as RCMC (Registration cum Membership Certificate).

35

Spice ParksThe Board is planning to spend Rs.200 crore to set up, as on Oct 10,parks specific to spices available in the region.

The chhindwara Spice Park in MP was the first to start operations in 2010with focus on garlic and chillies. The dehydration and extraction units inChhindwara is proving to be beneficial to onion and garlic growers, whocan now wait for higher prices. The dehydrated commodities can bestored for a long time.

These parks will have common facilities such as cleaning, grading, sorting,steam, sterlisation, warehouses and banks.

World spice organization launched in Kochi

The World Spice Organisation (WSO), a common platform for allstakeholders in the spice sector, the farmers, processors, researchers,and end users, came into existence at Kochi on 10th May 2011. The needto educate farmers and the industry on healthy and responsible practices,and sustaining development in the sector brought about the organization.

To enable the spice industry is dealing with issues relating to ‘food safetyand sustainability’ the WSO planned to work with its members inundertaking social responsibility programmes so that they can benefit as awhole and enable them to meet the challenges that they faced. As acommitment to Corporate Social Responsibility, the WSO planned tolaunch several private-public-participation projects.

Spices Board workshop to focus on increasing exports and improvingqualityExport figures for April-August 2011 indicate that there has been a hike inexport value of spices by 26%, while quantity-wise there was a decline of23%. While 32% of the quantum and 40% of the value targeted for exporthas been achieved, the question as to why there is a fall in quantity remains.

36

Chapter 8

AMERICAN SPICE ASSOCIATION SPECIFICATIONS

CLEANTERIN SPECIFICATION FOR HERBS AND SPICES

For purpose of specifications extraneous Matter in defined as everything

foreign to the product itself and includes but is not restricted to stones, dist,

mite, string, stems, sticks, mantonix foreign seeds, extract manure and

animals contain bacteria.

The level of continuation must fall below those shown on the following table

SPICE WHOTE EXCTRA EXCTRA EXTRANCE

INSTUCTION MANUMATI OTHER FOREIGN

BY COINT ON BY MOLD BY MATTER BY %

Mg/Lb Mg/Lb & Wt

All spice 2 5 5 1 0.50

Anise 4 3 5 1 1

Swat Basil 2 1 2 1 0.50

Craway 4 3 10 1 0.50

Cardamom 4 3 1 1 0.50

Cassia 2 1 1 5 0.50

Cumin man 2 1 2 1 0.50

Celery Seed 4 3 3 1 0.50

Chillies 4 1 8 3 0.50

Cloves 4 5 8 1 1.00

Coriander 4 3 10 1 0.50

Cumin Seed 4 3 5 1 0.50

Dill Seed 4 3 2 1 0.50

Fumed Seed 2 2 2 1 0.50

Ginger 4 3 3 3 1.00

Lausel Leaves 2 1 10 2 0.50

Mare 4 3 1 2 0.50

Marjoram 3 1 10 1 1.00

Nutmeg (broken) 4 5 1 4 0.50

Nutmeg (Whole) 4 0 0 5 0.00

37

Nutmeg 3 0.5 12 6.5 0.50

Chain Powder 5 0.5 6 0 0.50

Pepper Black 7 1.5 12 2 0.50

Pepper White 3.5 0.3 12 1.5 0.50

Rose Mary 8 1 10 1 0.50

Saffron (Whole) 8 1 12 0 1

Saffron (Ground) 8 1.5 10 0 0.50

Tarragon 12 15 8 0.5 0.50

Turmeric 8 2 2 2.5 0.50

Whole Ground 9 10 10 1.5 0.50

38

Chapter 9

EUROPEAN SPICE ASSOCIATION SPECIFICATIONS OFQUALITY MINIMA FOR HERBS AND SPICES

Extraneous Matter

Herbs 2 %

Spices 1 %

Sampling

(For routine sampling) Square root of units/lots to a maximum of

10 samples. (For arbitration purposes) Square root of all containers. e.g.

1 lot of pepper may = 400 bags, therefore

square root = 20 samples.

Foreign Matter

maximum 2%

Packaging

Should be agreed between buyer and seller. If made of jute and sisal, they

should conform to the standards set by CAOBISCO Ref C502-51 -sj of 20-

02-95 (see AnnexII). However, these materials are not favoured by the

industry, as they are a source of product contamination, with loose fibres

from the sacking entering the product.

Treatments

Use of any EC approved fumigants in accordance with manufacturers’

instructions, to be indicated on accompanying documents. (Irradiation should

bot be used unless agreed between buyer and seller.

Microbiology

Salmonella absent in (at least) 25 g.

Yeast & Moulds 105/g target, 106/g absolute maximum

E Coli. 102/g target, 103/g absolute maximum

Other requirements to be agreed between buyer and seller.

Shall be free from off odour or taste.

39

Infestation

Should be free in practical terms from live and / or dead insects, insect

fragments and rodent contamination visible to the naked eye (corrected in

necessary for abnormal vision).

Aflatoxins

Should be grown, harvested, handled and stored in such a manner as to

prevent the occurrence of aflatoxins or minimise the risk of occurrence. If

found, levels should comply with existing national and / or EU legislation.

Packaging

Should be agreed between buyer and seller. If made of jute and sisal, they

should conform to the standards set by CAOBISCO Ref C502-51 -sj of 20-

02-95 (see AnnexII). However, these materials are not favoured by the

industry, as they are a source of product contamination, with loose fibres

from the sacking entering the product.

Treatments

Use of any EC approved fumigants in accordance with manufacturers’

instructions, to be indicated on accompanying documents. (Irradiation should

bot be used unless agreed between buyer and seller.

Microbiology

Salmonella absent in (at least) 25 g.

Yeast & Moulds 105/g target, 106/g absolute maximum

E Coli. 102/g target, 103/g absolute maximum

Other requirements to be agreed between buyer and seller.

Shall be free from off odour or taste.

40

ESA QUALITY MINIMA

PRODUCT ASH % W/W AIA % H20 % W/W VIO % MAX W/W MAX MAX W/W MIN

Ani Seed 9 2.5 12 1

Basil 16 3.5 12 0.5

Bay 7 2 8 1

Cardamom 9 2.5 12 4

Cassia 7 2 14 1

Culery Seed 12 3 11 1.5

Chilly 10 1.6 11 0

Cinnaman 7 2 14 0.4

Cloves 7 0.5 12 1.4

Coriander 7 1.5 12 0.3

Cumin 14 3 13 1.5

Dill Tops 15 2 8 0

Dill Seed 10 2.5 12 1

Fennel Seed 9 2 12 1.5

Dutch Caraway 8 1.5 13 2.5

Femu Greek 7 2 12 0

Garlic Powder 6 0.5 7 0

Ginger 8 2 12 1.5

Mace 4 0.5 10 5

Marjoram 10 2 12 1

Black Pepper 2 1 5 6

White Pepper 2 1 1 7

Poppy Seed 2 3 3 1

Rose Mary Leaves 2 1 4 1

Tarragon 2 1 1 1

Turmeric 3 5 5 3

41

Chapter 10

QUALITY CONTROL

Quality Specifications

The consumers of spices the world over are becoming more and more

quality conscious. The importing countries are stipulating more stringent

quality requirements year after year. The Board has launched various

programmes for educating farmers, traders and exporters for improving

quality of Indian spices to meet the requirements of the consumers.

The Spices Board had set up the Quality Evaluation & Upgradation Laboratory

in 1990.

The Laboratory has been awarded the Certificate of Registration by the

British Standards Institution (BSI) for the Quality Management System

adopted by the laboratory as per the requirement of ISO 9002:1994. Well

equipped with instruments like GC-FTIR, HPTLC, HPLC, GC, UV-Vis,

Spectrophotometer, atomic absorption spectrophotometer etc. to undertake

the analysis of spices and spice products to meet international standards,

this laboratory offers analytical services to the exporters for the analysis of

spices and spice products for physical, chemical and microbial contaminants.

The Quality Evaluation Laboratory adopted ISO 14001 Environmental

Management System for its activities in the laboratory. The system has been

established to minimize the release of chemical, microbiological or other

wastes to the environment. The laboratory is committed in the process of

continuous improvement to prevent pollution wherever practical and cost

effective. The system established in the laboratory has been certified by

British Standards Institution, U.K. (Certificate No. EMS 52774).

The Spices Board has evolved two major concepts for quality improvement.

One is the introduction of the Indian Spices Logo, the other The Spice House

Certificate

42

Training programme for quality improvement

To improve the quality of spices at the farmers, traders and exporters level,

the Board organises a series of quality upgradation programmes. To educate

the farmers, traders and exporters on the production of quality spices, Board

conducts a series of training programmes at various levels. The training

programmes are conducted by the Board jointly with Export Inspection

Agency, Directorate of Marketing & Inspection, Agricultural Universities and

Department of Horticulture/ Agriculture in spice growing states.

Spices Board also sponsors Indian technical personnel for training abroad

to improve understanding of regulations, testing methods etc.

SL.NO ANALYSIS MIN QTY NO. OF DAYS

RQDFER REQD.

ANALYSIS

(GM)

1 Agmark Specification 500 3

2 ASTA Specification 500 x 10 No.s 1

3 Acid Insoluble 250 4

4 Aflatoxin 250 6

5 Alcohol Soluble Extract 250 4

6 Bacillus Leveus 100 6

7 Bulksensity liter weight 1000 1

8 Calcuim Cao 250 5

9 Chromate Test Camalitative 100 2

10 Clostridium perfingens 100 6

11 Cold Water Soluble Extract 100 4

12 Common Salt 100 5

43

SPICES LOGO

The global food market is flush with all kinds of branded spices in consumer

packs. All of them bombard the consumer with claims and counter-claims

for visibility and attention. But then, the packs seldom reveal the source of

origin of the product; nor do they offer a clue as to the quality associated

with it. The result is that the consumer is totally confused. The Indian Spices

Logo is a major effort to overcome this impasse. The international consumer

is by and large aware of the intrinsic qualities and acquired superiority of

Indian spices.

The logo - a fresh green leaf inside an elliptical ring (denoting freshness,

growth and excellence) is prominently displayed on all packs cleared and

approved by the Spices Board India, so that you can easily spot the pack

that spells Indianness and quality. The Board awards the logo selectively to

exporters who have certified processing and quality control capability and

maintain a high level of hygiene and sanitation at all stages.

Quality parameters

The developed importing countries have set stringent quality standard in

MRL ( maximum residue level ). This is applicable only to foods whose daily

average intake is much more than spices. Therefore, seperate MRLs need

to be set for spices. This has been taken up by AISEF (All India Spice

Exportes Federation) thro’ CODEX.

As on May 05, EU authorities are keen to impose strict checks on all spices

for any dye that could be harmful if consumed by humans. EU authorities

are asking all member-states to follow the British lead and ensure that all

categories of spices sold in European supermarkets are subjected to checks

for banned dyes such as “Sudan 1”.

The British authorities have proposed that all imports of spices from global

suppliers be subject to checks for presence of banned dyes. Items including

chilli powder, paprika, cayenne pepper and turmeric, may now face rigorous

new tests after recent revelations that they contain illegal dyes linked to

cancer.

44

Sudan and para red variety are particularly blamed for “adulterated dyes”

that add more colour to the products, widely sold in supermarket chains.

The European authorities have identified two more varieties of textile dyes

which are linked to cancer, and it is alleged that they are used illegally in

food and spices. The authorities are trying to identify the scale of the problem

and it is agreed that only independent tests in the EU countries can finally

contain the suspected health challenge.

The export consignments certified by laboratories qualified by Spices Board

are found to be wanting when it comes to stringent norms of the European

Union, particularly in spices like chillies. India is a leading producer of chillies,

accounting for 25% of the global output. So the consignments are subjected

to quality tests again at foreign ports. The Spices Board has already taken

up the matter with the EU authorities and is trying to get the laboratories in

India approved by EU. China, Brazil and Turkey have got such approval

from EU for their laboratories. Once this is through, then only a random

sampling will be done on export consignments.

US Safety RegulationsAs part of its food safety laws, the US has started prescribing zero tolerancelevels for food contaminants like aflatoxins and pesticide residues. Thestringent norms have led to the rejection of a few consignments of chilli andchilli products from the country. Consequently, consignments are beingdetained because even a minute variation can cause problems. Somesupplies have been rejected as they did not conform to the strict norms ofEurope and the US, the principle markets for value-added chilli exports.

Spices Board joins hands with CII, USFDA for training centreThe Spices Board has decided to partner with CII and USFDA to set up acollaborative training centre for food safety and supply chain management.This is to clear apprehension and concern on quality of spices and spicesproducts exported from India. The training centre assumes importance inthe context of most of the countries especially the US and EU bringing instringent legislations regarding the standards of spices imported to respectivecountries. This will give producing countries like India, an edge over theother competitors on the export front.

45

APPENDIX

Application for the Award of Spices Board Logo

To

The Director (Marketing) Spices Board, Cochin,

Sir,

Please carry out an inspection of our processing unit for the award of Spices

Board Logo under the Spices Board (Quality Marking) Regulations, 1992.

We furnish below the information regarding the facilities available in our unit

for the processing of spices and spice products:

1. Name and Address of processing unit

2. Name and Address of the owner

3. Items of spices dealt with or exported (A separate statement

showing details may be attached in support of the above.)

4. Whether manufacturer, exporter or merchant exporter(Annual production capacity)

5. Certificate of registration No. with Spices Board.

6. Brand Name(s) Trade Mark(s) registered with Spices Board, with

Regn. No.

7. Is the godown your own or hired

8. Furnish the details of facilities available at factory (space,

machinery, lighting, storage and sanitation).

9. Is the premises approved by Directorate of Marketing and

Inspection or Export Inspection Agency.

10. Number of technologists with their names qualifications andexperience

11. Do you possess a quality control laboratory in your own premises?12. If not available mention the name of the laboratory where the

quality testing of the products will be performed.

46

We hereby declare that we comply with the provisions of the Spices Board

(Quality Marking) Regulations, 1992 and that the details furnished above are

true to the best of our knowledge and belief and nothing has been concealed

therein. We also agree to allow the authorised officer to enter and inspect

the processing units and laboratory approved for award of logo and sample

the consignments for export at all reasonable times (8 a.m. to 5 p.m.) on all

working days without any notice.

Yours faithfully

Place: Date:

Signature : Name : Designation : (with seal)

FORM-IV

(See Rule 15 A)

APPLICATION FOR GRANT OF SPICE HOUSE CERTIFICATE

1. (a) Name of the applicant

(in block letters) :

(b) Exporter Registration No. & Date :

(c) Status (individual/firm/company/society/ Association/Govt.

undertaking) :

2. (a) Address in full

(Address of Principal Office and branches if any, should be given)

with Phone, Telex, Fax etc. :

3. Particulars of Facilities :

(a) Whether the premises owned or rented or leased (attach proof)

(b) Address in full of the premises

4. Details of available facilities

(Please read the schedule attached before giving the details) :

47

(a) Cleaning (Equipment details)

(i) Washing :

(ii) Removal of extraneous matters :

(iii) Equipments for removal of stone or dust :

(iv) Magnetic separator or other separator :

(v) Other systems or equipments :

(b) Processing (Equipment details) :

(i) Crushing

(ii) Pulverising

(iii) Drying

(iii) Separators

(iii) Other systems or equipments

Other technology, Process or equipments for

(i) Spice Oils and leoresins manufacture

(ii) Curry Powder or encapsulation paste manufacture

(iii) Other value added products

Foreign collaboration if any in process, products or equipments(c) Grading

(i) Sieving

(ii) Weighing

(iii) Counting

(iv) Other system or facilities

(d) Warehousing

(i) Address and location of the warehouse

(ii) Covered Area

(iii) Specification of the building

(iv) Type of construction

(Specify by a Mark)

Floor Wall

Cemented

RCC

Others

48

(e) Packaging

(i) Capacity of packaging with machinery details

(ii) Packaging material used (HDPE/LDPE/Glass/Jute/any other)

(iii) Units of package

(iv) Automatic or manual

(f) Other facilities

(i) Washing facilities for hands or feet

(ii) Toilet facilities for ladies and gents

(iii) Washing facilities with soap etc.

(iv) Headgears for workers

(v) Facilities for disposal of waste material

(vi) Any other facilities

(g) Other relevant information

DECLARATION

I/We, declare that the information given above are true to best of my/our

knowledge and belief. I/We have carefully read the provisions of the Spices

Board Rules, 1986, and shall abide by them.

Place:

Date: SIGNATURE WITH SEAL

SCHEDULE OF FACILITIES TO BE MAINTAINED BY AN EXPORTER

OF SPICES FOR GRANT OF SPICE HOUSE CERTIFICATE

Processing Unit

Cleaning: Shall have facilities for washing, removal of extraneous matters,

stone, dust manual or automatic

Processing: Facilities for processing spices, spice mix, spice powders,

oils, oleoresins or any other value added item.

49

Drying: Shall have facilities for drying spices. The drying yards shall have

cemented floors without crevices, provided with skirting all around and nets

for preventing entry of birds.

Details of other processing technology and equipments. : A laboratory

capable of analysing raw materials and the finished products.

Grading: Shall have facilities for grading spices using sieves mechanically

or manually operated or for grading the spices by sorting machines or by

manual means.

Warehousing: Shall have store houses/storage area separate for raw

materials and finished products. Storage premises shall have cemented

floors without crevices provided with ceiling and doors to prevent entry of

rodents and birds shall be provided with wooden pallets/wiremesh and kept

clean to avoid entry of rodents, insects, spiders etc.

Packaging: Shall have facilities for packaging spices (manual or automatic)

Other Facilities: The unit shall be provided with washing facilities for hands

and feet at the entrance of the unit, toilets facilities separate for ladies and

gents, washing facilities with soap, head gears for workers. The surroundings

of the unit shall be maintained free of weeds and dumped waste materials

have facilities for disposal of waste material.

50

Spice Board Publications

Spices Board Act & Rules 30/-

Directory of Importers of Spices Board 150/-

Agmark Grade Specifications for spices 50/-

Official Analytical methods of Spices Board 1000/-

5th World Spice Congress Proceecdings 2000 300/-

National Standards of Organic Spices - Malayalam 50/-

Guidelines for production of Organic Spices 100/-

Gourmet Cooking 20/-

From the Indian Kitchen 35/-

Great Recipes 15/-

Flavourfully your’s Indian Spices English & Hindi 125/-each

10/- US$

Vanilla status paper 75/-

Vanilla the princess of spices 100/-

( Prices inclusive of postal charges )

COMPUTER DISKETTES Rs.

Compendium of Indian Spices 1000/-

Catalogue of Indian Spices 500/-

Destination Spice World 250/-

Flavourfully Your’s Indian Spices 125/-

Proceedings of 5th World Spice Congress 300/-

Spice Bazar (Importers Directory) 250/-

VIth World Spices Congress 250/-

SPICES

Chapter CONTENTS Page

1. INTRODUCTION 1

2. TYPES OF SPICES 3

3. SPICES PRODUCTS 17

4. EXPORT STATISTICS 22

5. MARKETING 24

6. PACKAGING OF SPICES 28

7. SPICES BOARD 33

8. AMERICAN SPECIFICATIONS 36

9. EUROPEAN SPECIFICATIONS 38

10 QUALITY CONTROL 41

11. APPENDIX 45

912

Students and Exporters must please note that they should check with the

authorities regarding the functioning of any of the various schemes

enumerated in the following chapters. This is because additions, deletions

and amendments to such promotional schemes are quite common.The

general procedure for exports which are common for all export categories

such as documentation, marketing, finance, etc have not been covered

here, as they are given in greater detail in the main course materials.