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Welcome

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Product diversification in floriculture

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Introduction of greenhouse technology, new cultivars and support for postharvest handling have led to a new wave in growth of floriculture in the Country. Consumption of flowers in most countries is rising, associated with income development.

Among all forms of horti -business activities, floriculture has been identified as one of the possible sector for diversification.

Value addition of flowers also includes dry flowers, floral ornamentals, pot pourri, floral arrangements etc. These ensures high premium to the grower, while providing more acceptable quality products for the domestic and export market.

Introduction

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Need for Diversification

The major components of floriculture industry in the country are production of cut flowers, cut foliages, loose flowers and potted plants.

However , the statistics about cut flower production is not very much encouraging, the only way to make a dent in the floriculture industry both in the domestic and export market, is to think in terms of our opportunities.

Identification of crop specific zones

Utilization of native flowers

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0bjectives

product diversification

In floriculture, value addition takes place at every step to cater the needs of the highly heterozygous consumer.To improve

quality

To enhance selling

To gain higher profit

To minimize post harvest loss

Use of unsold flowers

To increase export

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Table1. Tools for diversification

Flower arrangements Speaking flowers Gulkand, Pankuri

Value added packaging

Aromatherapy Rose hips

Flower ornaments Essential oil, hydrosol Jasmine tea

Dry flower and plants Absolute and Concrete

Lotus products

Skeletenizing Rose water and attar Hibiscus syrup, vodka

Pot pourri Pigments Flower butter

Addition of fragrance Insect repellants Candied flower

Tinting of flowers Edible products Flower honey

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Case studies

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Value added packaging

Efficient and timely packing helps to maintain quality and extended vase life in addition to imparting better appearance and attraction.

The pack house should be covered, to prevent moisture loss.

Packaging should prevents flowers from physical damage, water loss and external factors problem during transport.

Popular Packing materials are cellophane paper, Kraft paper, sleeves or corrugated cardboard sheet etc.

The packaging material should be attractive to attract the customers.

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Table2. Effect of wrapping material and storage duration on vase life of rose cv. First Red cut flowers

Storage duration (days)

Vase life (day)

Wrapping material

News paper Cellophane paper

Kraft paper mean

0 17.67 17.67 17.67 17.67

3 13.58 16.36 14.72 14.89

6 12.14 13.61 12.22 12.66

9 10.00 11.67 10.94 10.87

12 7.00 9.78 8.22 8.33

mean 12.08 13.82 12.76C.D.(p=0.05) for wrapping material - 0.05 storage duration - 0.64wrapping material x storage duration -1.10

( Jain et al., 2006)

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Table 3. Effect of packaging films and cold storage durations on total water uptake in gladiolus spikes . ( Singh et al.,2007)

Treatment(Packaging

film)

Water uptake (ml)Storage duration (days)

5 10 15 Mean

Cellophane 33.8 24.0 19.4 25.8

Polypropylene 45.7 43.8 41.7 43.7

News paper 34.8 30.1 19.2 28.0

Butter paper 34.0 31.2 22.7 29.3

Brown paper 29.8 26.0 17.8 24.6

Plastic coated paper

41.7 39.8 37.7 39.3

Control 24.5 5.6 0.3 10.2

Mean 34.8 28.6 22.6 -

CD (P=0.05), Treatment=0.6, Storage duration= 0.2 and Interaction = 1.7

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Table 4. Effect of packaging films and cold storage durations on total water uptake in gladiolus spikes . ( Singh et al.,2007)

Treatment(Packaging

film)

Floret opening (%)Storage duration (days)

5 10 15 Mean

Cellophane 21.8 (27.83) 18.7(25.55) 2.5(8.37) 14.33(20.58)

Polypropylene 68.7(55.98) 62( 51.96) 42 (40.39) 57.6 (49.45)

News paper 22.5 (28.28) 21.3 (27.49) 2.5 (8.79) 15.3 ( 21.52)

Butter paper 31.8 (34.33) 26.7 (31.07) 2.3 (8.47) 20.3 (24.62)

Brown paper 21.8 (27.83) 18 (25.07) 2.8 (9.5) 14.2 (20.72)

Plastic coated paper

46.1 (42.80) 41.7 (40) 31.8(34.33) 39.9 (39.05)

Control 15.3 (23.01) 6 ( 13.17) 0.9 (5.11) 7.4 ( 13.76)

Mean 32.60 (34.30) (27.7630.62) 12.13 (16.39)

CD (P=0.05), Treatment=0.6, Storage duration= 0.2 and Interaction = 1.7Figures in parenthesis are arc sine transformed values

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Floral ornaments

Garlands : are prepared by using one type of flower or combination of different flowers.

Veni : Used to decorate long plaits of hair in marriages or dance ceremonies. Made on hard cardboard or tough leathery leaves of 90 cm long and 5-10cm breadth.

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Floral wreath, bangles and crowns :

Floral bangles made out of fragrant flowers like Jasmine or Tuberose. Floral crowns are used in ceremonies.

Gajara : Most common in South

India. Flowers like Crossandra and Barlaria are generally used in Gajara. Made into mini-garland like short chains. Used as hair adornment.

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Boutonnieres and Corsages : Flowers are worn by both men and women on special occasion such as weddings, parties and holiday celebration.

Flowers worn by woman - Corsages. A Corsage is a cluster of flowers, foliage

and accessories that accents women's dress.

Flower worn by men –Boutonnieres. It is usually consists of single flower

with a foliage, but recent trend is using of multiple flowers.Flowers used: Rose, Orchids, Carnation, Daisy, Gomphrena, Tuberose etc.

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Flower Arrangements

Art of arranging flowers in different styles.Two types : Japanese and Western style.Essential factors in flower arrangements :

• Vase• Proportion• Balance• Depth and Rhythm• Emphasis• Contrast• Colour• Space

Japanese style

Western style

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Main components of flower arrangements : Lines, Fillers and Points.

• Western styles : Triangular shape, Round, Oval, L-shape, S-shape and Crescent shape.

• Japanese styles : Ikebana, Moribana, Nageire, Jiyubana and Morimono.

Line

Filler

Points

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Floral Bouquet

A flower bouquet is a collection of flowers in a creative arrangement. Flower bouquets can be arranged for the decor of homes or public buildings, or may be handheld. Handheld bouquets are classified by several different popular shapes and styles, including nosegay, crescent, and cascading bouquets.Bouquets arranged in vases or planters for home decoration. They can be arranged in traditional or modern styles.

www.flower heaven. co.uk

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Floral rangoli

Selected design is drawn on the ground, after that petals, the whole flowers and foliage are arranged with proper colour combination.

Water floral rangoli : simple and elegant look

Flowers used for rangoli :Flower petals of varied colors like Bougainvillea, Jasmine, Marigold, Rose, Crossandra, Cocks comb , Gerbera etc.

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Dry flower and Plants

Form of artistic expression that was very popular during the Victorian age and has once again gained popularity.100 crores industry, globally accepted as natural, ecofriendly, long lasting and inexpensive.Potpourri- main segment (55 crores).60 % raw materials from natural forest and 40% from cultivated flowers.

Product segmentation : Dried flower and plants, Potpourris, Arrangements, Floral handicrafts, Main blooms, Fillers, Liners and Exotics.

(Murugan et al., 2007)

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Drying methodsAir dryingSun dryingOven dryingEmbedded dryingWater dryingMicrowave oven dryingGlycerin dryingFreeze drying Press dryingBleaching, sulphuring, Potpourri and Skeletenizing.Flowers suitable for drying : Helichrysum, Rose, Zinnia, Orchids, Daisy, Carnation, Celosia, Gomphrena, Calendula, Pansy, Gypsophilla, wood rose, Corn flower, Hydrangeas, salvia , tulip, chrysanthemum etc.

(Sangama, 2001)

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Methods of dehydration:

Air drying

Press drying

statice flower embedded in silica gel

Oven Method

Microwave oven Freeze

dryingGlycerine drying

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Table 5 . Effect of different duration of microwave drying on flower weight change(g) in carnation var. Cano and Kristina

Treatment Weight of flower (g)

Cano Kristina

Fresh Dried % Decrease Fresh Dried % Decrease

2 minutes(T1) 6.68 2.31 65.42 6.31 2.08 67.04

3 minutes(T2) 6.87 2.05 70.16 6.61 1.88 72.01

4 minutes(T3) 7.13 1.57 77.98 6.33 1.35 78.67

C.D. (P=0.05) 0.133 0.058 2.071 0.169 0.077 2.842

Table6. Effect of different duration of microwave drying on change in moisture content(%) in carnation var. Cano and Kristina

Treatment Moisture content (%)Cano Kristina

Fresh Dried % Decrease Fresh Dried % Decrease

2 minutes(T1) 91.12 20.42 77.59 90.96 19.06 79.05

3 minutes(T2) 91.09 16.98 81.41 90.13 16.13 82.25

4 minutes(T3) 91.21 13.08 85.66 90.96 12.64 86.10

C.D. (P=0.05) NS 2.514 3.519 NS 2.366 3.731

(Biswas and Dhua, 2010)

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Table7. Effect of different duration of microwave drying on decrease in flower diameter (%) in carnation var. Cano and Kristina

Treatment Flower diameter (cm)

Cano Kristina

Fresh Dried % Decrease Fresh Dried % Decrease

2 minutes(T1) 6.47 6.30 2.63 5.63 5.40 4.09

3 minutes(T2) 6.40 5.90 7.81 5.90 5.30 10.17

4 minutes(T3) 6.17 5.33 13.61 5.63 4.83 14.21

C.D. (P=0.05) 0.097 0.158 1.443 0.117 0.169 2.124

Table8. Effect of different duration of microwave drying on change in carotene content (µg/g) in carnation var. Cano and Kristina

Treatment Carotene content(µg/g)

Cano Kristina

Fresh Dried % Decrease Fresh Dried % Decrease

2 minutes(T1) 3.88 3.51 9.54 3.78 3.32 12.17

3 minutes(T2) 3.84 3.15 17.97 3.76 2.78 26.06

4 minutes(T3) 3.87 3.02 21.96 3.78 2.33 38.36

C.D. (P=0.05) NS 0.261 3.308 NS 0.228 3.697

(Biswas and Dhua, 2010)

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Table9. Effect of different duration of microwave drying on quality parameters in carnation var. Cano and Kristina

Treatment Visual quality parameters

Cano Kristina

Colour Texture Appearance Colour Texture Appearance

2 minutes(T1) 3.31 2.81 3.08 3.47 3.38 3.42

3 minutes(T2) 2.66 2.32 2.79 2.79 3.14 2.46

4 minutes(T3) 2.31 2.17 2.22 2.36 2.54 2.44

C.D. (P=0.05) 0.289 0.480 0.575 0.524 0.648 0.648

(Biswas and Dhua, 2010)

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Table 10. Effect of dehydration methods on weight loss (%) of rose cultivars after one month of dehydration. ( Dhatt et al.,2007)

Dehydration method

Cultivar

Gold Medal

Christian Dior

Rio Samba Lord Robbie Queen Elizabeth

Mean

Microwave 3-min

78.10(62.07)

75.57(60.35)

76.39(60.91)

75.01(59.98)

77.38(61.58)

76.49(60.98)

Microwave 4-min

78.41(62.30)

71.81(57.90)

78.03(62.05)

77.39(61.62)

70.30(56.99)

75.19(60.17)

Microwave 5 min

78.69(62.49)

75.23(60.14)

74.72(59.81)

75.80(60.50)

75.47(60.29)

75.98(60.65)

Inverted hanging

79.40(63.05)

80.72(61.28)

76.95(59.81)

79.75(63.24)

80.68(63.92)

79.50(63.08)

Silica gel embedding

83.61(66.10)

79.74(63.24)

87.26(69.15)

75.68(60.42)

60.80(51.23)

77.42(62.03)

Mean 79.64(63.20)

76.71(61.11)

78.67(62.64)

76.72(61.51)

72.92(58.80)

LSD (P=0.05) Cultivar=1.61; Treatment= 1.61; Cultivar x Treatment =3.61.

Figures in parenthesis are transformed values.

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Table11. Effect of dehydration methods on colour of rose cultivars after one month of dehydration. (Dhatt et al.,2007)

Dehydration method

Cultivar

Colour retention score

Gold Medal

Christian Dior

Rio Samba Lord Robbie

Queen Elizabeth

Mean

Microwave 3-min

2.00 3.33 1.00 1.33 1.00 1.73

Microwave 4-min

2.66 3.33 1.33 1.00 2.00 2.06

Microwave 5 min

2.33 3.0 1.00 1.00 1.00 1.66

Inverted hanging

2.00 3.00 1.33 1.00 1.00 1.66

Silica gel embedding

4.00 4.00 3.00 1.00 1.00 2.60

Mean 2.33 3.33 1.53 1.06 1.20 -

LSD (P=0.05) Cultivar=0.20; Treatment=0.20; Cultivar x Treatment =0.46.

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Table 12. Effect of dehydration methods on shape retention of rose cultivars after one month of dehydration. ( Dhatt et al.,2007)

Dehydration

method

Cultivar

Shape retention score

Gold Medal

Christian Dior

Rio Samba

Lord Robbie

Queen Elizabeth

Mean

Microwave 3-min

2.00 3.00 2.00 1.33 1.66 2.00

Microwave 4-min

3.00 4.00 1.33 1.33 2.00 2.33

Microwave 5 min

2.00 3.00 1.66 1.33 1.66 1.93

Inverted hanging

2.00 4.00 2.66 1.00 1.66 2.26

Silica gel embeddin

g

4.00 4.00 3.66 3.33 1.73 3.33

Mean 2.60 3.60 2.26 1.66 1.73 -LSD (P=0.05) Cultivar=0.29; Treatment= 0.29; Cultivar x

Treatment =0.65.

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Table 13. Effect of different temperatures and embedding media on moisture content (%) in the zinnia flowers. (Singh et al.,2004)

Drying temp.After 24 h

Embedding mediaMoisture content (%)

M1

(Sand)M2

(Borax)M3

(Silica gel)

T1 (400 C) 12.2(20.5)

11.53(19.8)

10.6(19.1)

T2 (450 C) 11.8(20.1)

11.1(19.4)

9.8(18.3)

T3 (500 C) 11.4(19.8)

8.2(16.6)

6.2(14.4)

CD @ 5%T=0.908, M=0.908 and TXM= 1.573.

Figures in parenthesis are arc sine transformed values.

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Skeletenizing

Rinse in cold water+ scrape the green pulp +

dry

Boil leaves 40 min +1 quart water + 2 table

spoon of lye

Leathery leaves /Fibrous leaves

(Murugan et al., 2007)

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Pot pourri

A mixture of dried, sweet scented plant parts including flowers, leaves, seeds, stems and roots.

Principle: presence of aromatic oil within the plant.

It is a special floral arrangement and it is very popular as decorative cut pieces and natural room fresheners.

Two types : dry and moist.

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Addition of fragrance

Fragrance is added to dry flowers when used in pot pourri.

Natural materials : crushed clove, all spice, orange peel.

Synthetic perfumes.

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Tinting of flower

Flowers used :Jasmine , Tuberose, Lily ,White rose, Gladiolus and Carnation. Edible colours are: Red, green and yellow. Chemical dyes concentration : 0.025-0.3%.

Boromocersol green

Bromophenol blue

Phenol red

Erythrosin red

Ammonium purpurate

Eosin (Rajeevan and Valsalakumari, 2001)

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Tinting

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Effect of different edible dyes on flower colouring of tuberose (Polianthus tuberosa ). Cv. Single Local and Double Local

Dhaduk and Naik , 2003

Four different time of immersion, viz., 3, 6,9 and 12 hoursThree different dye concentration, viz., 0.20, 0.25 and 0.30 % .Dye: Carmosine Red, Tartrazine Yellow and Phalsa Blue

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Table14. Number of florets opened per day in tuberose on 3rd day of immersion in colouring edible dyes

TreatmentsRed Yellow Blue

Single Local

Double Local

Single Local

Double Local

Single Local

Double Local

T1C1 10.48 3.79 9.97 8.39 9.21 8.57

T1C2 11.49 3.62 11.29 8.29 9.22 8.68

T1C3 10.70 3.79 9.93 7.31 9.27 8.62

T2C1 11.95 3.69 11.09 8.06 9.20 8.33

T2C2 11.34 3.82 11.34 8.07 9.30 8.27

T2C3 10.39 3.70 9.82 7.03 9.02 8.36

T3C1 11.54 3.80 9.61 7.07 9.27 8.66

T3C2 11.50 3.85 11.42 6.96 9.08 8.63

T3C3 11.35 3.64 11.11 8.65 9.19 8.65

T4C1 11.85 3.31 10.76 7.10 9.26 8.53

T4C2 10.79 3.51 9.55 6.97 9.05 8.57

T4C3 10.99 3.27 9.99 8.28 9.73 8.50

Control 10.99 3.50 10.10 7.99 9.20 8.50

S.Em 0.072 0.088 0.080 0.100 0.019 0.017

CD at 5% NS NS NS NS NS NS

(Dhaduk and Naik , 2003)

Value Addition by Speaking Flowers

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It is the most recent method to convey the message.

The message conveyed is printed on the flowers itself

The message is printed on flowers by using floral printers.

Flowers cost very high price (25-50 Rs/flower)

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Aroma therapy

Use of volatile plant oil, including essential oil for the physiological well being is called as aroma therapy.

Methods: Inhalation and application of diluted oil to the skin.

Flowers : Rose, Jasmine, Lavender, Salvia, Viola etc.

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Flowers for aromatherapyCrop Species Source Aromather

apy classMedicinal

uses

Geranium Pelargonium graviolens

Leaves, stems, flowers

Soothing Skin refresher, astringent

Jasmine Jasminum sambac

Flowers Soothing, balancing

Antiseptic

Lavender Lavendula angustifolia

Flowering tops

Calming, balancing, soothing

Antiseptic, anti inflammatory,

muscle relaxant, skin conditioners,

astringent

Rose Rosa damascena

flowers Cooling, balancing,ca

lming, toning

aphrodisiac, astringent

Salvia Salvia officinalis

Leaves, flower Stimulating Soothing agent

Viola Viola odorata leaves Calming, balancing

Soothing agent, skin conditioner

Table 15

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Essential oil

Essential oil is a concentrated hydrophobic liquid containing volatile aroma compounds from plants. Essential oils are also known as volatile oils.Uses :Aromatherapy, Medicines, Perfumes, Soaps, Cosmetics and Confectionary etc.Methods : Solvent extraction, Distillation, SCFE, Maceration, Enfleurage and Expression.Suitable flowers : Jasmine, Rose, Tuberose, Marigold, Lavender, Champaka, Scented geranium etc

(Rajamani, 2003)

Species Yield (%)

Method I Method II Mean

Rosa damascena 0.045 0.024 0.035

Tagetes minuta 0.745 0.345 0.545

Tagetes erecta 0.347 0.147 0.247

Mean 0.379 0.172 -

CD(p=0.5)Method -0.0178Species - 0.0218M X S- 0.030

(Verma et al., 2001)Method I-hydro distillation, method II- Steam distillation04/22/2023 44

Table16. Effect of species and methods of extraction on yield of oils

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Concrete

An extract of fresh plant part by the use of a hydrocarbon solvent. It is rich in hydrocarbon soluble compounds and devoid of water soluble components.It is generally a waxy semi solid dark coloured material. 250-350 gm of concrete is obtained from 100 kg of Jasmine flowers.

Concrete recovery in famous crops : • Jasmine :0.28 -0.34%.• Tuberose- 0.06-0.09%

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Hydrosols

Hydrosol : Water that remains after producing an essential oil via steam or water distillation.

Uses : Facial toners, skin care products and even used in finger bowls for special dinners.

Commonly available hydrosols : Lavender, Jasmine, Rose etc.

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Rose water

Water distillation of

flowers

Storage (2-3 months) for maturation

Dilute with distill water

Hydrosol portion of the distillate of rose petals.

Uses: Cosmetics, medical preparations, preparation of rose syrup, bakery products and religious purposes.

phenyl ethyl alcohol is responsible for the typical odour

of rose water

(Khouzani et al., 2007)

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Gulkand and Pankuri

Gulkannd : It is prepared by mixing equal quantities of rose petals and sugar.

• Considered as ayurvedic medicine, mainly used to control eye inflammation and redness, acidity, nose bleeding and vomiting.

- National Institute of Ayurvedic Medicine, 2008.

Pankuri : Dried rose petals .They are used for preparation of cool drinks.

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Natural colours are the colours which are derived from natural edible vegetables, flowers, fruits, spices etc.. E.g. Anthracenes, Carotenoids and Flavonoids.

Flowers can be used to extract dye, which can be used as natural floral dye for colouring textile fiber , lipstick, soaps, fabrics, paints, varnishes, Inks, papers, food, drinks, cosmetics, medicines and toothpaste.

These natural dye are cost effective, ecofriendly and has no allergic action on skin.

Floral natural colours

(Rajamani, 2003)

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Flowers for natural dyes

Flower Colour of the dye

Anthemis nobilis Deep yellow

Bougainvillea sps Yellow/orange /brown

Butea monosperma Yellow/ orange red

Calendula officinalis yellow

Chrysanthemum sps yellow

Cosmos sulphureus Orange red

Crocus sativus Deep yellow

Dahlia sps Orange/ peach

Impatiens balsamiana Brown/orange

Solidogo odora yellow

Tagetus sps Yellow , brown

(Rajamani,2003)

Table 17.

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Screening of African Marigold cultivars for flower yield and

Carotenoid pigments

51

(Chandrashekara et al. ,2005)

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Cultivar Total carotenoids(mg/g of fresh petals)

Pusa Narangi Gainda 2.69

Orange Double 2.66

Hybrid local Sel.-1 1.07

Pusa Basanti Gainda 1.37

African Tall Double Orange 1.87

Hybrid local Sel.-2 0.20

Hybrid local Sel.-3 0.64

Hybrid local Sel.-4 0.32

Yellow Double 0.87

Lemon Yellow 0.55

CD @ 5% 0.03

Table 18. Carotenoid content in different African marigold cultivars.

(Chandrashekara et al. ,2005)

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Table 19 . Dyeing of cotton with Marigold flower (using different Mordant)

Mordant 1-Alum,

Mordant 2-

coppersulphate,

Mordant 3-ferrous

sulphate,

Mordant 4-stannous

chloride,

(Papita and Siddhartha , 2004)

Mordanting samples are immersed in dye bath

Temp 80oC for 2 hr

Dried and allowed to aged for a fixed time

Soaped with 2g/l non ionic soap at room temp. for 10 minutes

Rinsing and line dying

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Value added poultry feed

Carotenoid (Xanthophylls) pigment is used in feed for intensification of yellow colour of egg yolks and broiler skin.

Dry petals of marigold- 60 % Carotenoid.

The dried petals are finely ground into powder form and added to the poultry feed.

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Insect repellants from flower crops

Crops Species Principle constituen

t

Effect

Marigold Tagetus minuta, Tagetus patula

Limonene Repellent for flies and mosquitoes

Chrysanthemum

Dendranthemum cinerarifolium,

Dendranthemum coccineum

Pyrethrum Effective on Lepidoptera

insects

Periwinkle Catheranthus roseus Rotenone type

Caterpillar and beetles

Sabadilla lily Schoenocaulon officinale

Sabadilla Contact and stomach poison for caterpillars, Leaf hoppers,

thrips and bugs,

Table 20

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Edible products

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Rose hips

Ripe berries of rose.

Important food for all native tribes.

Rich in vitamin C , Vit-A and anti -oxidants.

Used for preparation of jam, jelly, syrup, soup, beverages, bread, wine and marmalade.

Used to treat cold, Influenza and rheumatoid arthritis ( because of its anti oxidant property)

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Jasmine tea

Green tea leaves are mixed with fresh jasmine flowers.

Most popular drink of Japan.

It reduces cholesterol level.

Flowers used for preparation: Jasminum officinale and J. sambac

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Lotus products

Rhizomes are consumed as vegetable either roasted or in curry form.

Frozen rhizomes –Pickle

Dry rhizome slice – curry or fried chips.

Tender leaves, petioles and flowers - vegetables.

nuts embedded in the fruit receptacle are edible and nutritious.

Fresh rhizomes: protein 2.7%, fat 0.11%, reducing sugars 1.10% and Ca 0.06 %.

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Hibiscus products

Hibiscus preserve : It contains anti- oxidant, that helps to control cholesterol level, liver problems, hypertension and heart diseases.

Hibiscus vodka

Hibiscus syrupHibiscus preserve

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Flower flavours

Carnation – spicyDaisy-crisp and sweet English daisy-grassy and tangyOrchids-warm- pepperyPrimrose-sweetTulip-crisp and cucumberViolets- sweetChrysanthemum- bitter

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Blue Yellow Orange Blue and Yellow

Blue and Orange

Yellow and

Orange

All three colours

-6

-4

-2

0

2

4

6

8

Blue Yellow OrangeBlue and yellow Blue and Orange Yellow and OrangeAll three colours

Flower colours

Util

ity

Consumer preference for edible flower (Pansy) colours

(Kelly, 2001)

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Other edible products from flowers

Flower honey.Flower butter.Candied flower.Floral liquor

Flowers used : Rose, Pansy, Scented geranium, Orchids, African violets etc.

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ConclusionSl no.

Particulars Name of best method/ cultivar/ factor

1. Wrapping material for Rose Cellophane paper for 3 days storage

2. Wrapping material for Gladiolus Polypropylene packing (10 days storage)

3. Drying method (Carnation) Silica gel embedding method ( 2 min)

4. Drying method for Rose ( cv. First Red)

Silica gel embedding ( cv. Christan Dior)

5. Drying method for Zinnia Silica gel embedding ( 40 degree C)

6. Essential oil extraction yield from rose and marigold

Hydrodistillation method (0.74 % oil yield)

7. Highest xanthophyll content cv. Pusa Narangi Gainda

8. Dyeing of cotton with marigold flower

Alum mordant best result

9. Consumer preference for pansy colour

All three colours ( blue, orange and yellow)

Table 21

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ConclusionValue added floriculture is a process of increasing the

economic value and consumer appeal of floriculture commodity.

Value additition ensures high premium to the grower, while providing more acceptable quality products for the domestic and export market, and it provides the most important aspects of marketing and gives the customers a reason to buy such products

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Thank you