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.
Reference Book:
Amalendu Chakraverty, Arun S. Mujumdar, G.S.Vijaya Raghavan and Hosahalli S. Ramasamy. 2010. 1 Handbook of Postharvest Technology – Cereals, Fruits, Vegetables, tea and Spices. Marcel Dekker Inc. New York. 2 Basel. Handbook of Agricultural Engineering. Directorate of Knowledge Management in Agriculture. Indian Council of Agricultural Research. Krishi Anusandhan Bhavan I, New Delhi. 3 Peter, K.V. 2001.Handbook of herbs and spices – CRC press, New York
Text Book:
J.S.Pruthi. 1998. Major spices of India – Crop Management and Postharvest Technology. Indian Council of Agricultural Research, Krishi Anusandhan Bhavan, Pusa, New Delhi. PP. 514. 2 J.S. Pruthi. 1980. Spices and Condiments: Chemistry, Microbiology and Technology. First Edition. Academic Press Inc., New York, USA. 3 S. Gupta. Handbook of Spices and Packaging with Formulae. Engineers India Research Institute, New Delhi.