Seed SpicesPPT

8/8/2019 Seed SpicesPPT

1/20

Dr. Vinod K BhargavDr. Vinod K BhargavCentral Institute of Post HarvestCentral Institute of Post Harvest

Engineering and Technology,Engineering and Technology,LudhianaLudhiana

Quality improvements in SeedQuality improvements in Seed SpicesSpices

throughthrough Post Harvest ManagementPost Harvest Management


2/20

IntroductionIntroduction

The seed spices are used in whole and processed formfor imparting aroma and pungency to food and also forhealth/medicinal benefits.

The major seed spices Coriander, Cumin, Fenugreek and Fennel

The minor seed spices Ajwain, Celery, Dill nigella

Main states-Rajasthan and GujratOther states-Madhya Pradesh, Haryana, Punjab (Celery), UP, Bihar

and AP.


3/20

India commands World Spice Trade

with 45% share in Volume and30% in Value


4/20

Export of raw and value added products from seed spicesExport of raw and value added products from seed spices


5/20

Coriander usedfor producingoil for export

Corianderexported

Year

Totalproduction

tn

Qt,tn % (tn) %

Total qtyprocessed

for

export, tn

Level of processing and

value addition2000-01 235167 2800 1.19 11440 4.86 14240 6.06

2001-02 318700 16094 5.05 13452 4.22 29546 9.27

2002-03 172336 10262 5.95 13929 8.08 24191 14.04

The level of processing in coriander forexport


6/20

Post-harvest activities are an integral part of the foodproduction system, and our aim is to promote bestpractices for post-harvest handling and managementalong the entire food supply chain, focusing on a broadspectrum of operations and stakeholders in traditionaland modern marketing systems. The ultimate goal of thesystem is to deliver high quality, safe food to consumers.

Post production activities are an integral part of the foodproduction system involving a series of operations from

the producer through to the consumer. These activitiesare multidisciplinary in nature, involving harvesting,handling, storage and processing, equipmentmanufacture, as well as food marketing and other off-farm operations.

PHM


7/20

Value addition to seed spicesValue addition to seed spices

The extrinsic qualitysize, appearance, colour, flavour and odour .

The intrinsic qualityMoisture, volatile and fixed oil present

Overall

The spice must be safe, free from healthhazardous substances and contamination.The value addition in seed spices

farm level or catchment areas To provide quality raw material for processors

Processors level To produce high quality end products.


8/20

Value addition at farm levelValue addition at farm level

To enhance the processable character

of farm produce and to achieve thequality and safe raw material forprocessing.

To provide better income to the farmer,Less losses in transport for processingCreation of gainful employment at rurallevel.


9/20

The major unit operations

Harvesting and threshing Drying Cleaning and grading Packaging and on farm storage

cultivation practices like field preparation, sowing method,intercultural operations, harvesting stage

have greater effect on post harvest quality of seed spices.


10/20

Post harvest constraints & requirement at farmers level

The size of seed spices is verysmall and require to place at lowerdepth (1.5cm) during sowing forproper germination. These seeds aredifficult to handle with existing seeddrills.

The broadcasted method of sowingis being adopted and it is verydifficult to use interculture tools and

equipment.Precision threshers designed forseed spices are not available. Thethreshing operation is being done bymanually or existing multicropthreshers. CONT


11/20

The threshing operation in threshing yard is amajor sources of impurities and post harvestlosses. The threshing mechanism need to be

developed for production of quality seed spices

Due to less difference in the physicalcharacteristics of seed and straw of thesespices, the separation is quite difficult.

Cleaning, grading and separation equipment isout of the reach of farmers.


12/20

Harvesting/threshingHarvesting/threshingHarvesting is one of the major important factors

that determine the quality of the produce.Improved method of harvesting at proper stageand drying offers quality produce as well asovercomes the problem of contamination.Adoption of mechanized threshing can improve

the quality and reduce the post harvest losses


13/20


14/20

Thresher:64.75%

Manual :68.26%

Thresher: 4.13%

Manual : 13.08%Thresher: 27.61%

Manual : 22.17%

Sample Collection and Analysis


15/20

CIPHET Initiatives

Seed pelleting

A method of pelletizing was

developed at CIPHET for pelletizingthe small seed of spices at farmlevel to get desire size.

The size of cumin and ajwaincould be enhanced upto 4.85 mmthrough pelleting.

These pelleted seed could be usedin existing seed drill for linesowing of seed.


16/20

Green House Dryer A portable green house dryer was developed for drying

valuable crops to a moisture level suitable forthreshing.

It has 7.5 sq m area and its structure made of foldingtype.

The greenhouse structure is mobile and can be placedat any position. The crop not only dried under this structure but also

protected from dust, rain and other external

contamination . The temperature inside the green house was found to

be 4 to 8 C more than the ambient. The temperatureinside the greenhouse was found to be 38.4 C at 10 AM.At CIPHET Ludhiana.


17/20

b lM bil A P i U i


18/20

Mobile Agro Processing UnitMobile Agro Processing Unitsuggested for primary processing ofsuggested for primary processing of

seed spicesseed spices

Cost: Rs. 2.00 Lakh

Equipment:Thresher, Cleaner-grader,generator, grinding mills, packagingand bagging unit


19/20

Ongoing workOngoing work

1. Design of Primary processing machinery forcoriander and cumin at farm level2. Standardization of grinding process for seed

spices to be used at rural industry level3. Development of pilot plants for production of

dhania dhal at rural catchments

4. Popularisation of mobile agro processing unit incatchment areas

5. PH management and VA of coriander andcumin

6. Singulating and pelleting of some selected seedspices


20/20

Let us work together to preserve andLet us work together to preserve and

process our unique agricultural wealth inprocess our unique agricultural wealth into value added products and bringto value added products and bring

prosperity to rural (real) Indiaprosperity to rural (real) India

Thanks !!!Thanks !!!

Documents

Seed SpicesPPT