Port Blair, Apr 22: Spices are amongst the most profitable crops grown in different parts of our islands. Black pepper, clove, ginger, turmeric, leafy coriander (cilantro), Burmese coriander, cinnamon, nutmeg, bay leaf (tejpat) etc. are important spices in these islands. Cultivation of these spices in the interspaces of existing coconut and arecanut plantations are helping the island farmers in getting additional income from available land. Quality of these spices is mainly determined by presence of essential or volatile oils, absence of adulterations, freedom from external matters and pests/ pathogens etc.
Spices such as ginger, leafy coriander, Burmese coriander etc. are cultivated for meeting local demands of the islanders and are sold in fresh forms and no processing is generally adopted. On the other hands, black pepper, clove, cinnamon, nutmeg and bay leaf require primary processing of drying the produce to safe moisture limits so that it could be stored for longer duration. This unique attribute of spices i.e. drying makes them different from most of the other horticultural crops and provide added advantage in marketing of the produce. It is more pertinent for island farmers as they could store the produce and sell it to national markets whenever transportation facilities and market prices are better.
The process of drying of spices in the islands is carried out through sun drying. The produce is generally spread in open sun to facilitate natural drying. Though this procedure is cost effective and requires limited facilities, the final moisture content of the produce should be given appropriate attention to avoid spoilage of produce during storage. Drying process may get influenced due to intermittent rains, due to which the produce does not attain desirable moisture content. Whitish growth on the surface of black pepper and clove or formation of black spots on cinnamon bark quills or tejpat leaves is a common sight, which most of us would have noticed. These are developed as a result of microbial growth on the produce due to improper drying or storage. Many people may try to remove the microbial growth by rubbing with hands or with some clothes. However, considering the ill effects of these microbes, it is advisable to follow proper drying and storage conditions to avoid such spoilage. Following are some of the key strategies which could help the farmers and consumers in maintaining adequate quality of the produce.
It is important to note that incomplete drying might result in infection with pathogens/ pest infestation while excess drying may result in loss of essential oils, which are responsible for peculiar aroma of the spices. Use of solar or electrical dryers instead of sun drying may help in improving quality of produce due to uniform heating and less contact with external environment. The harvested black pepper should be separated from rachis by rubbing. Prior to drying, they should be dipped in boiling water for 4-5 minutes. This help in removing dirt from berry surface, hastens the process of drying and help them getting dark black colour. Such berries should then be spread onto a clean surface, preferably on plastic sheets, to avoid direct contact with soil or cow dung smeared surfaces. Berries when shaken vigorously within hands should produce rattling sound, which is an indication of adequate drying. Further, when crushed between the teeth, berries should be hard to crack.
In case of nutmeg, nuts should be dried till the internal kernel gets separated from the hard seed coat and produce rattling sound. Clove is dried on clean platforms placed under open sun and are turned frequently to ensure proper drying of the produce. A good quality clove is indicated by its bi-color nature. It means, the upper head of the clove should be light brown while the base should be dark brown. In case of cinnamon, peeled bark is dried initially in shade for a day followed by sun drying to reduce the moisture content. Tejpat is however, preferably dried in shade to avoid loss of its aroma and colour. The harvested branches could be hung upside down on a rope in a room provided with a fan.
Appropriate drying could help in getting quality produce; however, it should be accompanied by ideal packing and storage conditions so that the quality is retained till it reaches the consumers. Spices produce should be packed in air-tight containers/ bags to avoid entry of moisture. Further, packing of two or more batches from different harvests has to be avoided. The storage room should be is a cool and dry place with no access to pests/ birds/ rodents. Spices should not be stored with other produce/ chemicals having strong aroma. The room should be well protected from rains.
Farmers should avoid selling the produce which has signs of white or black micorobial growth as detailed above. Consumers also should avoid using such products. In home, spices could be stored in air tight containers and kept in dry areas or in refrigerator. Refrigerated storage is generally appropriate for spices which are in ground forms such as cinnamon powder, nutmeg powder etc. If these things are followed, spices will maintain their quality for long time, which will help the farmers in getting better prices and consumers will get healthier produce for consumption.
