Value Addition In Spice Crops
Published 2015 · Engineering
Spices are very important horticultural crops and a variety of spices are used in everyday cooking. Value addition is the highest recognition of the value of the product through processing, packaging and marketing. In other words, it is the process of changing or transforming a product from its original state to a more valuable state. Nowadays, many value-added spices are used and they impart a special taste to food preparations. Value addition has several plus points, viz. the value added products are simple to carry, having long-lasting flavours, with low bacterial contamination, having higher income from food industry, used as preservatives and also in pharmaceutical industry. There are many regulatory agencies which control the quality of spices like ASTA, ESA, BIS, etc. Some prominent value-added products accredited globally are black pepper powder, pepper oleoresin, cardamom oil, curcumin, turmeric oleoresin, bleached ginger, garlic paste, onion powder, coriander oleoresin, etc. Big entrepreneurship v to be developed in large scale, and year round production of the value-added product for meeting the international demand is feasible. New product should be developed from different minor and underutilized spice crops, especially from herbal spices. Integrated approach for development, production and marketing strategies should give the new direction towards the value addition in spice crops. This chapter will summarize the current initiatives about the above with scopes and future direction in India as well as the world.