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Introduction
The processing and trade of spices has always been an important industry. The spice trade still has a significant impact on the economy of many countries eg Grenada, Sri Lanka and Indonesia. Small-scale processing of spices can be economically and socially successful.
Correct harvesting time
It is not possible to produce a good spice product from low quality harvested material. The main obstacle to correct harvesting is the crop being picked immature. This is usually due to fear of theft or the farmer requiring money urgently. However, every effort should be made to wait until the spices are fully mature.
Cleaning
The crop should be cleaned before processing. The first stage is to remove dust and dirt using a winnowing basket. This can be made locally from bamboo, palm or other leaves. Someone used to this work can remove the dust, dirt and stones quickly and efficiently (eg they could clean 100kg of pepper in an eight-hour day). Small machines are available for cleaning but they are rarely cost effective.
After winnowing the crop needs to be washed in water, all that is needed is two or three 15 litre buckets. For larger quantities a 1m³ sink/basin with a plug hole needs to be constructed. This can be made out of concrete. However, the water must be changed regularly to prevent recontamination of spices by dirty water. Only potable water should be used.
Drying
This is by far the most important stage in the process to ensure good quality spices. Inadequately dried produce will lead to mould growth. The sale value of mouldy spices can be less than 50% of the normal value. In addition the growth of food poisoning bacteria on some spices is a real danger if proper washing and drying is not carried out.
Drying during the dry season During the dry season, sun drying is usually adequate to dry the produce. The simplest and cheapest method is to lay the produce on mats in the sun. However, there are problems associated with this method. Dust and dirt are blown onto the crop and unexpected rainstorms can re- wet the crop.
Figure 1: Cabinet solar dryer
A solar dryer avoids these problems. The simplest type is the cabinet solar dryer, see Figure 1, which can be constructed out of locally available materials (eg bamboo, coir fibre or nylon weave).
For larger units (over 30kg/day) an ‘Exell Solar Dryer' could be used, see Figure 2. However, the construction costs are greater and a full financial evaluation should therefore be made to ensure that a higher income from better quality spices can justify the additional expense.
Figure 2: Excell solar dryer
Drying during the wet season During the wet season or times of high humidity, which often coincides with the harvest of the spices, a solar dryer or sun drying cannot be used effectively. An artificial dryer that uses a cheap energy sourceis necessary. This may be a wood or husk burning dryer or a combined wood burning and solar dryer. Figures 3-6 show a combined wood burning and solar drier which is based on the McDowell Dryer and has been used in Sri Lanka.
fiures
The crop should not be overheated (eg the maximum air temperature for drying pepper and cardamom is 50ºC). Neither should it be overdried (the final moisture contents for various spices are shown in Table 1).
| Spice | Maximum final moisture content % (wet basis) | |
| Mace | 6.0 | |
| Nutmeg, cloves | 8.0 | |
| Turmeric, coriander | 9.0 | |
| Cinnamon | 11.0 | |
| Pepper, pimento, chillies, ginger | 12.0 | |
| Cardamon | 13.0
Table 1: Spice moisture content
The drying of certain spices requires special conditions. For example, cardamom has to be dried in the dark so that the green colour is retained.
GradingSpices can be graded by size, density, colour, shape and flavour. Machines are available for larger scale production units.
GrindingGrinding may also add value but must be done carefully as there are difficulties. A whole, intact product can be easily assessed for quality whereas a ground product is more difficult. There is a market resistance to ground spices due to fear of adulteration or the use of low quality spices. This can only be overcome by producing a consistently high quality product and gaining the confidence of customers.
PackagingThe packaging requirements depend on: 1) the type of spice, 2) whether it is ground or intact and 3) the humidity of storage. Most intact spices will store adequately in sacks/boxes if the humidity of the air is not too high. Ground spices can also be stored without special packaging if humidity is low but over long periods there is a loss of flavour and risk of contamination and spillage.
Equipment suppliersNote: This is a selective list of suppliers and does not imply endorsement by Practical Action.
Vadodara - 390 010 India Tel: +91 265 644692/ 640785/ 644407 Fax: +91 265 643178/ 642185 •Mills recommended for smaller equipment of lower throughput capacity or where frequent changeover of product is a criterion.
Kidron Ohio 44636 USA Tel orders: +1 877 438 5346 Tel enquiries: +1 888 438 5346 E-mail: info@lehmans.com Website: http://www.lehmans.com/ •Manual grain mill that adjusts from powder fine to flaky coarse.
Tel: +44 (0) 666 577333 Fax: +44 (0) 666 577339 E-Mail: info@alvanblanch.co.uk Website: http://www.alvanblanch.co.uk/ •Mills and Grinders General for fine or coarse grinding of crops. Capacity: 15-1000 kg/hour. Hand powered and motorised
Ashram Road Ahmedabad - 380009 India Tel: +91 (0) 79 657 9293/5987 Fax: +91 (0) 79 657 7197 A range of mills capable of grinding material to 100 - 250 mesh particle size. Food Groups: Herbs/spices/Cereals Capacity: 5-1000 kg/hour Power: Diesel/Electric
Kalapatty Coimbatore - 641 035 India Tel: +91 (0)422 866108/866205 Fax: +91 (0)422 572640 Email: gondalu@yahoo.com •Roasting equipment used for the roasting of dhal, spices, wheat and all food products that require pre-cooking or pre-roasting. Food Power by gas, battery, electric. •Tray drier used for removing moisture from food products such as spices etc. Contains 12 trays. Capacity: 50 kg/chargePower: Electric
170 West Davis Street PO Box 291 Tiffin Ohio USA Tel: +1 419 448 0791 Fax: +1 419 448 1203 E-mail: sales@csbell.co.com sales@csbell.co.com Website: http://www.csbellco.com/ •No.60 Power Grist Mill. This mill is suitable for use on large and small farms. Adjustable for grinding texture. Includes hopper, feed regulator slide, coarse and fine grinding burrs and 12 inch diameter pulley. Food Groups: Cereals/Oilseeds/Herbs/spices Capacity: 150 kg/hour Power: Electric/Manual •La Milpa Power Mill This machine will grind wet or dry material. It is adjustable for coarse to fine and has a feed auger with 12 inch V-pulleys. Food Groups: Cereals/Herbs/spices/Oilseeds Capacity: 150 kg/hour Power: Electric
Kalapatty Coimbatore - 641 035 India Tel: +91 422 866108/866205 Fax: +91 422 572640 Email: gondalu@yahoo.com •Roasting Equipment/ Automatic Roaster with Electrical Heating Pad Used for removing moisture or the roasting and heat impregnating processes. This system is totally covered and very hygienic. Food Groups: Cereals/Herbs/spices Power: Electric/Battery •Tray Drier Used for removing moisture from food products such as spices etc. Contains 12 trays. Food Groups: Herbs/spices/Vegetables Capacity: 50 kg/charge Power: ElectricMiracle Mills Ltd. Knightsdale Road Ipswich IP1 4LE United Kingdom Tel: (01473) 742325 Fax: (01473) 462773 E-Mail: sales@miracle-mills.co.uk Website: http://www.miracle-mills.co.uk/ Hammer mills & granulators
Nutmeg and Mace, Practical Action Technical Brief Turmeric, Practical Action Technical brief Processing of Black Pepper, ITDG Food Chain No. 3 Spice Plants, M. Borget, 1993, CTA/MacMillan Ground and Packaged Spices: Options and Difficulties in Processing at Origin Marketing Series 7, NRI, 1993 |