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SPICES

ChapterCONTENTSPage

1.INTRODUCTION1

2.TYPES OF SPICES3

3.SPICES PRODUCTS17

4.EXPORT STATISTICS22

5.MARKETING24

6.PACKAGING OF SPICES28

7.SPICES BOARD33

8.AMERICAN SPECIFICATIONS36

9.EUROPEAN SPECIFICATIONS38

10QUALITY CONTROL41

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. Indias 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 ofspices 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 than60% 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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3Global scenarioThe 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 worlds 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.

Chapter 2

TYPES OF SPICES

Various spices are hereby listed below for information and reference

1.Turmeric2.Ginger3.Tamarind4.Nutmeg tree5.Green chilly6.Dry Ginger7.Nutmeg8.Red chilly9.Vanilla10.Cinnamon11.Fenugreek seeds12.Dill seeds13.Dehydrated green pepper14.Cloves15.Cardamom16.Garlic17.Bishops Weed18.Coriander19.Kelly seed20.Cumin seed21.Fennel seed22.Saffron23.Cassia24.Mustard25.Kokam26.Basil

PEPPERLong 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 R oman 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 usesPiper 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

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.

CultivationLong 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 x50 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

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 pepperPepper from Piper Nigrum is one of the oldest and worlds 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 Peppers 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.

Pepper In Ayurvedic And SiddhaKat 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 UnaniThe 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 JAW A 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: to 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; BlackPepper, asafoetida and opium, each 20 grams; beat them well together and

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, 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 to one 1 drachmas.

For piles in aged and debilitated persons a confection made of black pepper powder of one ounce; caraway powder 1 ounces and honey 7 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

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 RemediesThe 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 appliedon 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.

W orld exports of pepper is increasing in conjunction with world pepper consumption.

Exports Tons1998 135,7002004 288,589

MintOut 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.

CARDAMOMUses of cardamom in UnaniChecks 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.

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.

TURMERICTurmeric 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.

W hen 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.

T he S pi ces B oard has cl ari fi ed that i m ports of C ardam om andTurmeric are not duty free consequent to the exim policy announcement on31-3-03.

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:-CountryUAEQty. in tons5910

Iran5335

Bangladesh4595

Malaysia4825

Japan3090

CHILLIIndia 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 - QUALITYA 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 POWDERCurry 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.

Indian curry powder in 05 is finding its way into the worlds 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 to1.5 per cent. W orldwide, food trends are changing with a marked healthorientation. 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

consumption of fertilizers and pesticides in India is far below that of developed countries. W hich 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 Boards 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)ITEMSASOTOCTIACARDAMOMCHILLYCHILLYCORIANDER DRY GREENSEEDS

Moisture16.000 gm20.00 gm10.00 gm85.7 gm11.2 gm Protein9.000 gm10.200 gm15.9 gm2.9 gm14.1 gm Fat1.100 gm2.2 gm6.2 gm0.6 gm16.1 gm Minerals7.000 gm5.4 gm6.1 gm1.0 gm4.4 gm Fibre4.100 gm20.1 gm30.2 gm6.8 gm32.6 gm Carbohydrate67.800 gm42.1 gm31.6 gm3.0 gm21.6 gm

Energy297.00 kcal229.00 kcal246.00 kcal29 kcal288 kcal

Calcium690.00 mg130 mg160 mg30 mg630 mg

Phosphorous50. 00 mg160 mg370 mg80 mg393 mg

Iron39.4 mg4.6 mg2.3 mg4.4 mg7.100 mg

Calorific Value(per 100 gm of edible portion)Name of the SpiceCalorific value (energy) (in KiloCalories)

Asafoetida297

Cardamom229

Chillies (Dry)246

Chillies (Green)2 9

Cloves (Dry)286

Cloves (Fresh)159

Coriander Seeds288

Cumin Seeds356

Curry Leaves108

Fenugreek Seeds333

Garlic (Dry)145

Ginger (Fresh)6 7

Mace437

Mint4 8

Mustard Seeds

Nutmeg Fruit541

472

Nutmeg Rind5 2

Bishops W eed363

Parsley8 7

Pepper304

Black (Dry)9 8

Pepper Green408

Poppy Seeds283

Tamarind Pulp349

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 extracts3.curry powder4.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. Indias production of this extract is rising and India aims to capture a fair share of Paprika Oleoresin market in the years to come.

Garcinia Indica (Kokam) and Gancinia Cambogia are two spices widely grown in the slopes and plain of evergreen forests of W estern 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-January2010-11.

Spice OilsSpice oils are the volatile components present in most spices and provide the characteristic aroma of the spices. Spice oil is normally extracted by steam di sti l l ation. S pice oi ls have the maj or 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 OilsIndia 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

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%,

OleoresinsSpice 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

Ilight berries meant for spice oil and oleoresin industry. India accounts for32% of the global trade in coriander.

ORGANIC SPICESIn recent years, organic agri culture 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 ExportsThe Spices Board has already initiated action in promoting cultivation of organic spices. For obtaining certification, it gives financial assistance upto75 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 PepperA 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 PlantsNew export areas for biotechnology companies are in export of aromatic plants.

Exim Banks 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

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 :

BangaloreAPOF - Association for promotion of Organic FarmingSKAL International (India) IMO Control Pvt. Ltd.

Aluva, KeralaINDOCERT - Indian Organic Certification Agency

Gurgaon, HaryanaSGS India (P) Ltd.

Germ anyEcocert InternationalLacon GmbH

Ten percent of the total demand of 570,000 T for conventional spices could be shared by organic spices before 2010.

FLAVOURITThe 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.

Chapter 4

Exports Statistics

Indian spices exports have increased by 29% in rupee value terms to Rs.4165.59 crore ($920.55 million) in April-September of 2011. In dollar terms, 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. Exports of 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 the April-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 was mainly 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 foreign exchange realization, which moved up by 21% to $1,070.10 million ($882.33 million).

During April-December 2011, the country shipped out 12,150 tons of ginger worth Rs.141.08 crore at a unit value of Rs.116.12 a kilogram, as against the target 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.54.68 crore 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) 3 4Chilli 2 3Cumin 1 0

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

SpicesQ (tons)Value (Rs.lakhs)

09-10502750556050.00

10-11148730153384.46

Break-up(09-10)%

Mentholpowder3 4

Chilli2 3

Cumin1 0

Turmeric7Pepper7

Markets for IndiaLargest- SE AsiaSecond largest- US

According to the Spices Board during April-September 2011, a total quantity of 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 Arabia accounting 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 the export 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.

COUNTRY-WISE EXPORT OF TOTAL SPICES FROM INDIA (QTY IN TONNES, VALUE IN RS.LAKHS

COUNTRYQTY2008-09VALUEQTY2009-10VALUEQTY2010-11VALUEQTY2011-12VALUEQTY2012-13(P)VALUE

U.S.A49425.25112441.4547310.3087265.3342816.1198851.9446046.23160543.5471087.00211572.30

CHINA6064.4333768.058910.1742519.7613057.9663764.9121014.5086806.2325751.31201791.56

VIETNAM2772.144012.265738.347280.395248.777402.2615929.1427712.3460907.9063595.26

MALAYSIA56082.3536172.0664163.3145120.1365414.0650240.4954953.4454327.9164946.7549387.73

U.A.E53205.1433803.3354904.4135470.7046433.7435467.3660945.5458822.5557237.6547713.42

U.K19357.6624164.7622519.8029944.4919417.0033459.9416511.3840106.3822100.8946650.93

GERMANY6698.5020532.966614.0220871.175766.4126615.396426.7236795.467125.2239575.25

SINGAPORE9418.1021914.147726.0617090.726461.6619394.118552.8735615.317926.5736673.94

SAUDI ARABIA14196.0413716.6314917.7320146.7511825.1119193.3921922.2842708.9322350.5535594.83

THAILAND9896.278137.798693.157797.058452.287446.6913627.7815299.4338302.9131870.42

NETHERLANDS5448.2911356.545059.1210470.405000.3512746.115976.3426073.276585.8929694.38

SRI LANKA45458.0122626.0142363.9623690.2541099.5023969.6451034.6135598.9848528.0328743.88

MEXICO2957.524847.243570.944831.329286.8610795.157641.3412075.3815383.0422226.93

BANGLADESH13992.306376.8548077.3823577.3053584.1127123.0135131.0525171.3834193.3221381.62

NEPAL17116.677986.1717482.689241.228453.624564.657237.643123.6126047.4518799.07

BRAZIL3645.987047.336698.8911697.874117.4010629.345507.5315767.536661.1118470.33

INDONESIA12130.467715.4612526.788522.6513723.4110184.0726167.5022231.8722237.1118331.33

PAKISTAN29191.7515360.9515062.229149.0544709.0225285.1434890.6830616.6120671.3718008.88

JAPAN6991.3114369.596982.9214383.397361.9221317.577155.4423873.086628.3417772.70

FRANCE3778.3610017.382784.697651.742954.567849.803232.0410524.193889.5817568.66

EGYPT(A.R.E)17631.8811501.6313171.269538.949217.256646.5711532.0610431.3620911.3617554.56

SPAIN2491.244512.052829.394639.212871.966114.755815.4311110.3811031.2417328.58

SOUTH AFRICA9493.828132.3210728.829972.9310663.6913222.219786.9116305.7112057.7415806.99

AUSTRALIA3838.785718.804020.246558.003574.136656.534686.0111545.425448.0511652.26

CANADA4338.816739.004451.946846.844834.027913.233993.989568.655971.0511613.53

RUSSIA3575.733058.483242.733570.103805.395499.535545.4610639.615881.2310846.34

IRAN7008.602962.286090.444463.693957.495326.456064.246434.7211863.308856.89

HONGKONG1358.773713.431476.124584.131509.936744.731412.816523.972249.488584.72

PHILLIPINES1037.572346.10778.551791.941119.473272.63964.905123.111748.527673.50

KOREA(SOUTH)783.833264.581062.073907.94962.174847.782463.878513.432096.737579.54

TURKEY2154.312875.072210.262423.351183.482412.132084.254821.894582.736765.01

NIGERIA584.881319.40987.772320.862495.035633.241861.633443.862324.816669.80

KUWAIT2854.652447.043251.773672.653132.264078.343557.855273.214810.255639.44

ITALY2728.713702.971796.822489.012166.403685.802227.745917.732365.805615.73

Y.A.R5500.442726.327141.273483.544572.402665.017471.934047.358353.015110.49

BELGIUM2243.754410.912215.235314.081916.224767.581533.625875.341184.445019.15

ISRAEL2186.691886.242037.731875.112250.753230.196183.026754.595263.154790.82

POLAND1370.902637.191013.712581.131381.493990.311357.594194.851115.934591.42

OMAN1464.451608.002442.122635.492555.212726.743385.394444.073755.464415.21

TUNISIA175.8393.54501.09353.641820.752432.695176.534743.055718.554331.53

ALGERIA2254.411607.391657.96834.94413.99231.432217.971697.094611.553830.05

SWITZERLAND102.73719.98136.02704.73133.99743.3373.68892.77245.153797.76

QATAR2390.301818.831737.981703.362336.392265.872565.323509.973562.313626.00

MOROCCO2066.961340.451868.351525.762709.123716.384624.734887.684461.233580.09

DENMARK679.932700.55492.591744.31466.202460.93338.903734.98364.232728.49

TAIWAN923.851263.07946.841569.49976.271862.271003.562864.10921.052415.09

BAHARAIN1725.971601.821918.611788.431988.711954.541987.842278.542208.212065.16

UKRAINE607.44538.83181.44323.491012.51744.931031.291534.721134.212049.07

PARAGUAY525.773196.96528.702979.58206.521798.66266.963710.10199.151753.63

SYRIA2916.191139.952710.411169.652867.791660.373442.462680.482348.501657.99

ARGENTINA389.16674.65391.54945.38198.29994.66283.251553.89418.041623.80

JORDAN1435.35708.351296.81667.521355.201028.75389.98348.772399.531617.04

NEW ZEALAND579.16816.04698.321056.95779.171224.42748.101460.61976.451595.24

COLUMBIA1098.941442.61791.461076.99441.71761.21241.71843.17253.921531.27

SWEDEN836.811619.38962.951519.531035.192184.991255.043711.34563.211512.90

BURMA(MYANMAR111.58125.39220.43341.78152.70199.09259.40454.74460.171504.30

ESTONIA460.191026.69326.59827.87350.97828.49430.001716.95215.031483.80

CHILE552.53924.32562.54714.35354.41669.87465.541053.79588.591376.29

ECUADOR491.32564.631331.231538.74320.07422.17658.101044.44757.281248.61

AUSTRIA24.62216.427.6081.6682.14534.3318.11213.7273.481237.70

GREECE481.70510.02397.00448.67386.21543.99535.441324.97777.191235.45

VENEZUELA440.35656.84473.97597.00561.83843.52530.19925.76555.231232.32

GHANA167.35306.14238.76412.82196.16594.32293.151429.43195.451132.74

MAURITIUS969.85686.941033.10872.08852.991083.024957.074913.581083.401042.70

BULGARIA386.39536.53369.76457.55243.90409.27329.69551.80602.35987.85

COUNTRY-WISE EXPORT OF TOTAL SPICES FROM INDIA (QTY IN TONNES, VALUE IN RS.LAKHS)

COUNTRYQTY2008-09VALUEQTY2009-10VALUEQTY2010-11VALUEQTY2011-12VALUEQTY2012-13(P)VALUE

KENYA347.02441.58354.44431.66313.87402.34398.44626.52550.33707.79

GUATEMALA162.66220.13213.23378.0285.84227.98257.65549.21206.63620.95

DOMINICAN REPU42.89133.0557.33179.1648.24206.3983.46525.7866.77564.12

NORWAY196.47649.28150.19397.29179.85494.21159.22691.16118.10556.92

LIBYA503.10267.1013.0014.45154.9190.61296.35194.461051.60555.47

AFGHANISTAN68.6087.1135.97536.48

TRINIDAD341.84291.65297.58382.64427.72552.14495.82752.66419.17513.17

SLOVAK REP22.35183.4522.25150.839.32136.886.19110.0824.46468.59

LEBANON289.41161.50192.60111.00266.27188.56318.69358.74632.45462.16

SENEGAL423.19272.13509.97197.7975.6154.1470.00187.13105.65429.91

IRAQ410.39152.73438.44164.611013.38663.301072.11471.45821.56413.47

PERU1063.211183.651496.491642.48706.86895.2622.17261.0918.81372.48

MALDIVES449.48382.21469.40407.11381.28280.27111.67143.60417.97355.35

HONDURAS211.79250.90574.67657.74311.70330.86141.94212.94255.13329.62

COSTA RICA65.66147.1025.9180.529.4083.1079.19249.29100.29323.99

HUNGARY63.44233.0448.03189.1512.2868.813.2060.7836.63323.31

LATVIA67.1643.02200.68147.79243.35169.70103.80114.83412.24311.20

CZECH REPUBLIC17.30185.5621.84178.2250.94257.9728.52213.2339.75299.74

ROMANIA4.9971.8487.44100.71214.82268.38174.55302.84109.31291.38

FIJI202.79183.97289.04262.27358.40338.33577.94455.19288.93278.76

TANZANIA145.82234.27149.15290.02127.79171.29214.38313.19220.93277.84

SURINAM62.9068.9562.7658.2484.38107.44108.76119.82272.54242.92

GEORGIA121.3092.93116.7383.67169.48135.63167.50216.14249.07222.36

IRELAND139.99320.75187.24444.41136.05427.64110.38290.6362.19216.04

SUDAN105.0778.58141.5286.52453.88194.77664.29240.49521.95200.41

EL SALVADOR28.0032.5656.0053.1325.7231.9256.0078.08169.64187.95

PANAMA6.1654.576.3850.984.9451.099.31130.3342.39179.24

FINLAND115.51334.26178.74507.76133.00497.67125.83614.8751.77152.40

CUBA28.0032.4476.9091.89101.00140.15

GUYANA0.584.010.113.21106.18166.62209.00273.38127.63125.37

UGANDA5.2012.053.059.666.407.842.432.5812.64124.94

TOGO3.734.130.830.581.352.983.227.7310.72124.78

BRUNEI234.82414.5365.1263.0850.72277.0071.0785.56123.88115.00

SERBIA0.759.192.5237.927.12138.145.55137.394.17114.60

PORTUGAL105.4895.6643.8754.5342.3230.18243.761373.21114.77110.72

TOTAL(INCL.OTH

ERS)470520.00 530025.50 502750.00 556050.00 525750.00 684070.70 575270.00 978342.48 726613.13 1211275.80(P) PROVISIONAL.SOURCE : DGCI&S KOLKATA/EXPORTERS' RETURNS/DLE FROM CUST

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 directly by participation in Trade Fairs and Exhibitions and other buyer seller meets organized by different commodity boards and export promotion councils.

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

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

Spicing up the futureThe turn of the century has ushered in a new era for the Indian spice export sector. Products that have hitherto dominated the export basket are losing their eminence. And the focus is shifting to new crops, products and methods of cultivation.

Spice exports from the country are largely in the primary form. A few commodities like pepper, chillies, spice oils and oleoresins have dominated the 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 a sharp fall in exports. A fall in the international price of pepper and the rise of Vietnam 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 for the first time, the country has lost its status as the leading producer of pepper in the world to Vietnam.

The increase in demand for ground spices from the US is a clear indication that the trend is changing. The trend will shift to spices in retail consumer packs, as we have gained confidence in quality.

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

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. Indias 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 and units in Special Economic Zones) under the Spices Board cess act 1986 and Agri Produce Cess at 0.5 percent of the tariff value fixed from time to time.

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

Traceability - EUTraceability is an important aspect of EUs 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

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

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 mind the 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 oxygen barriers.The packaging material should have a high barrier property to prevent aroma/flavor losses 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 messy package with smudging of the printed matter. The packaging material should therefore be grease and oil resistant and compatible with the product.Besides the above functional requirements, the packaging material should have good machinability, 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-up moisture 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 flavor loss.

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.

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 and blends them for the finished spice product. Some quantity of the ground and blended spices are packed in consumer packs of capacities ranging from 100 grams to 1kilogram. The protection 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 well protected within the cells of the plants material. Powdered species are also traded in bulk quantities and only a small portion is packed in value added consumer packs. In powdered spices, the deterioration is very rapid and much more care is required in selecting a suitable package.

Conventionally spices were exported in bulk packages,however with efforts of Spices Board and the Government of India, exports in branded and value added consumer packages is gradually 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 of polyethylene or may be without a liner. At times double gunny bags are also used, especially for whole black pepper. The double gunny bag is provided with a inner polyethylene liner. The quality 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 the fabric 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 as woven plastic bags which may be laminated or provided with a loose liner bag and multiwall paper sacks with a plastic liner bag. The plastic based alternate packaging materials are used to overcome the contamination problems associated with jute. Moreover, the plastic bags/liners are help in retaining the quality of the spices packed inside for a longer time.

The latest trend is to use jumbo bags (Flexible intermediate Bulk Containers) (FIBCs) for export of spices. These bags have a capacity of up to 1 ton and offer various advantages such as:Bags are flexible, collapsible and durableCan be used for packaging of granules, powder, flakes and any free flowing materialProduct wastage/spillage and tampering can be avoided Since the handling is mechanized, less labour is required Saving in time for loading and unloadingBags are light in weight and, therefore, freight costs are reducedCreates eco-friendly, pollution free working atmosphere

The jumbo bags are sometimes made from cloth but mainly from plastic fabric, which can be laminated or provided with an inner plastic liner bag. The bags are provided with filling and discharge spouts and slings for hanging during loading/unloading operations. For designing a jumbo bag, factors such as capacity, product protection requirement, bulk density of the product, filling and discharge facilities available at the users 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 which replace 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 packaging material/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 moisture pick-up, aroma retention, discolouration etc. (this is more critical in case of powdered spices)Climatic conditions during storage, transportation and distributionConsumer preferencesPrintability 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 plastic caps. The plastic caps have added inbuilt features of tamper evidence, dispensing, grinding etc.Printed tinplate container with/without dispensing systemsComposite containers with dispensersPlastics containers with plugs and caps with dispensing and tamper evidence featuresPrinted flexible pouches-pillow pouch, gusseted pouch, stand-up pouch. Line cartons

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

The printed flexible pouches are generally laminates of various compositions. Some of the commonly used laminates are:Polyester/metallised polyester/LDPE BOPP/LDPEBOPP/metallised polyester/LDPE Polyester/Al foil/LDPE

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

Polyester used for lamination is generally 10 or 12m thick. The film is highly transparent with excellent clarity, gloss and printability thus enhancing the sales appeal. The film has very low moisture and gas permeability and therefore, ensures prolonged shelf life of the contents with 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 film has good machinability as well as printability. The latest printing technologies help in improving sales promotions. The film is free from additives and therefore, does not impart any odour or taint to the sensitive spice product that is packed.

BOPP films may be heat sealable or non heat sealable. The film has high yields, is stable under climatic changes and has excellent moisture barrier. The film is smooth, glossy, crystal clear and has high mechanical strength and non-contamination property for food contact applications.

The sealant layer of LD-HD or LDPE can be replaced by LLDPE or cast PP, Co. Extruded films can also be used. PVDC, EVOH and EVAL based flexible materials also need to be studies 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 the factors mentioned earlier, is the compatibility of the contact layer of the packaging substrate with that of the product packed inside. This needs to be viewed critically for spice powders of turmeric, chilli, ginger, pepper as well as spices mixes containing these spices. The volatile oils present in these spices can react with the contact layer and cause stickiness and can also affect the printing. De-lamination of the substrates may also occur. For these products, it is best to avoid the use of LDPE (low density polyethylene) as the heat sealant or the food contact 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.

The types of pouches from flexible plastic based materials could be variable: Centre sea formationThree 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 the heat seal layer is very important. Even if the film structure has been designed with exceptional properties, with excellence in interlayer lamination, if the sealing of the pouch fails, 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 of different shapes are reported to be suitable for a shelf-life of about 180 days for masala mixes. PET containers have the advantage of being clear, light in weight and have the desired barrier properties.

ConclusionSpices are distributed in whole, ground and paste form in consumer as well as in bulk packs. Most traditional materials used earlier like paper, tinplate containers and jute bags are being replace by plastics materials for packaging of these products. Plastics are preferred 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 of moisture will facilitate fungus growth as well as destroy the aromatic qualities of the oleoresins and other key ingredients of the spices, thus rendering them useless. Hence the ideal packaging for spices must have an excellent barrier against moisture, water vapour, excessive heat, light and oxygen. Excessive heat and light may also discolour certain spices, especially when they are in the ground form. The retail packings must also be attractive.

For retail packings, paper and paper board cartons and one side laminated duplex board cartons are often used. Plastic or wax coating on the outer surface of cartons results the entry of moisture and imparts more strength to the package. Flexible packaging materials are also used for certain spices such as garlic powder and the contents are vacuum packed with the right mixture of nitrogen and carbon dioxide. Green and red peppers are also 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 are commonly used. For some spices such as green cardamom, the wooden chests and lined with tin foil or polyethylene to increase the shelf life as well as to retain its natural odour and qualities.

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 HouseCertificate.Spices Board OfficesWebsite : www.indianspices.com

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.com Email : mail@indianspices.com Website : 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 Karnataka Tel: 08173 44007

18/G, Bryant Nagar,

II Street, Tuticorin - 628 008 TN

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

Spices boards Flavourite brand premium Indian spices was launched inOct 05 in US.

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 earn more out of exports.

To achieve exports of $10 billion in 2017, Spices Board is finalising the setting up of Spices Parks as below:Cardamon, Pepper ParksKeralaChilli ParkAndhra Pradesh Mint ParkUttar Pradesh Sweet Spices ParkRajasthanGarlic, Coriander Leaf ParkMadhya Pradesh Organic Spices ParkMeghalaya, Assam Turmeric ParkTamil Nadu

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

Alleppey finger turmeric, Cochin ginger, Sikkim cardamom, Guntur Sanam Chilli, Erode turmeric, Ramanadu Mundu chilli, Lakadong turmeric, Kanpur coriander etc feature in the Boards 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, Alleppey green cardamom and Coorg green cardamom.

Spices Boards implementation programmes in 11th Plan period are:-Adoption of hi-tech in spices processing and technology process upgradation in existing unitsSetting up of quality testing and certification laboratoriesPackaging 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 replacing the old and senial pepper plants.

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

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 2010 with focus on garlic and chillies. The dehydration and extraction units in Chhindwara is proving to be beneficial to onion and garlic growers, who can now wait for higher prices. The dehydrated commodities can be stored 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 all stakeholders in the spice sector, the farmers, processors, researchers, and end users, came into existence at Kochi on 10th May 2011. The need to 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 safety and sustainability the WSO planned to work with its members in undertaking social responsibility programmes so that they can benefit as a whole and enable them to meet the challenges that they faced. As a commitment to Corporate Social Responsibility, the WSO planned to launch several private-public-participation projects.

Spices Board workshop to focus on increasing exports and improving qualityExport figures for April-August 2011 indicate that there has been a hike in export 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 export has been achieved, the question as to why there is a fall in quantity remains.

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

SPICEWHOTE INSTUCTION BY COINTEXCTRA MANUMATI ON BY Mg/LbEXCTRA OTHER MOLD BY Mg/LbEXTRANCE FOREIGN MATTER BY %& Wt

All spice25510.50

Anise43511

Swat Basil21210.50

Craway431 010.50

Cardamom43110.50

Cassia21150.50

Cumin man21210.50

Celery Seed43310.50

Chillies41830.50

Cloves45811.00

Coriander431 010.50

Cumin Seed43510.50

Dill Seed43210.50

Fumed Seed22210.50

Ginger43331.00

Lausel Leaves211 020.50

Mare43120.50

Marjoram311 011.00

Nutmeg (broken)45140.50

Nutmeg (Whole)40050.00

Nutmeg30.51 26.50.50

Chain Powder50.5600.50

Pepper Black71.51 220.50

Pepper W hite3.50.31 21.50.50

Rose Mary811 010.50

Saffron (Whole)811 201

Saffron (Ground)81.51 000.50

Tarragon1 21 580.50.50

Turmeric8222.50.50

Whole Ground91 01 01.50.50

Chapter 9

EUROPEAN SPICE ASSOCIATION SPECIFICATIONS OF QUALITY MINIMA FOR HERBS AND SPICES

Extraneous Matter Herbs 2 % Spices 1 %

Sampling(For routine sam pli ng) S quare root of uni ts/l ots to a m axim um of10 samples. (For arbitration purposes) Square root of all containers. e.g.1 lot of pepper may = 400 bags, therefore square root = 20 samples.

Foreign Mattermaximum 2%

PackagingShould 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.

TreatmentsUse 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.

MicrobiologySalmonella absent in (at least) 25 g.Yeast & Moulds 105/g target, 106/g absolute maximumE Coli. 102/g target, 103/g absolute maximumOther requirements to be agreed between buyer and seller. Shall be free from off odour or taste.

InfestationShould 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).

AflatoxinsShould 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.

PackagingShould 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.

TreatmentsUse 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.

MicrobiologySalmonella 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.

ESA QUALITY MINIMA

PRODUCTASH % W/W MAXAIA % W/W MAXH20 % W/W MAXVIO % W/W MIN

Ani Seed92.5121

Basil163.5120.5

Bay7281

Cardamom92.5124

Cassia72141

Culery Seed123111.5

Chilly101.6110

Cinnaman72140.4

Cloves70.5121.4

Coriander71.5120.3

Cumin143131.5

Dill Tops15280

Dill Seed102.5121

Fennel Seed92121.5

Dutch Caraway81.5132.5

Femu Greek72120

Garlic Powder60.570

Ginger82121.5

Mace40.5105

Marjoram102121

Black Pepper2156

White Pepper2117

Poppy Seed2331

Rose Mary Leaves2141

Tarragon2111

Turmeric3553

Chapter 10

QUALITY CONTROL

Quality SpecificationsThe 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

Training programme for quality improvementTo 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.NOANALYSISMIN QTY RQDFER ANALYSIS (GM)NO. OF DAYS REQD.

1Agmark Specification5003

2ASTA Specification500 x 10 No.s1

3Acid Insoluble2504

4Aflatoxin2506

5Alcohol Soluble Extract2504

6Bacillus Leveus1006

7Bulksensity liter weight10001

8Calcuim Cao2505

9Chromate Test Camalitative1002

1 0Clostridium perfingens1006

11Cold Water Soluble Extract1004

1 2Common Salt1005

50

51SPICES LOGOThe 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 parametersThe 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.

Sudan and para red variety are particularly blamed for adulterated dyesthat 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. The stringent norms have led to the rejection of a few consignments of chilli and chilli products from the country. Consequently, consignments are being detained because even a minute variation can cause problems. Some supplies have been rejected as they did not conform to the strict norms of Europe 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 spices products exported from India. The training centre assumes importance in the context of most of the countries especially the US and EU bringing in stringent legislations regarding the standards of spices imported to respective countries. This will give producing countries like India, an edge over the other competitors on the export front.