A. Major Spices Spices – production and importance – stage of harvesting and harvesting methods - processing of major spices – pepper, cardamom, chilli, turmeric, ginger, garlic and onion. - Unit operations involved – equipment – principle and construction. B. Minor Spices Production and importance – stage of harvesting and harvesting methods - processing of minor spices –Herbs, leaves, spartan, clove, coriander, cumin, nutmeg, curry leaves, vanilla, annatto– seeds - unit operations involved – equipment – principle and construction.

Processing of coffee - wet and dry method – fermentation - equipment used – Instant coffee, methods, process and equipment involved– Chicory chemistry - Quality grading of coffee. Processing of tea types - CTC - methods and equipment - grading of tea – methods – grades of tea- Green tea manufacture – Instant tea manufacture – packaging of tea.

Occurrence - Chemistry of the cocoa bean – changes taking place during fermentation of cocoa bean – post harvest technology of cocoa bean – processing of cocoa byproducts Chocolates – Type– Chemistry and technology of chocolate manufacture – Quality control of chocolates

Cashew-Importance - harvesting- products - uses of cashew & CSNL- cashew nut processing - methods of roasting - shelling - grading- packaging- infestation- Hygiene and safety. Coconut harvesting - Processing technology of Virgin Coconut oil- Desiccated Coconut, Milk Cream, Natade- Coco, Packed Tender Coconut Water- Vinegar and Activated Carbon.

Cleaning and grading of spices - specifications - packaging and storage of spices – quality specifications – Extraction, aesthetic value and uses of oleoresins and essential oils – quality analysis of spices and their derivatives – flavor extraction techniques and standard specifications. Functional packaging of spices and spice products – By-products.