ICAR Research Data Repository for Knowledge Management
Value addition in spices
DSpice at Indian Institute of Spices Research
View Archive Info| Field | Value | |
| Creator |
JAYASHREE, E
ZACHARIAH, JOHN T |
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| Date |
2014-12-30T09:58:24Z
2014-12-30T09:58:24Z 2014 |
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| Identifier |
Indian Journal of Arecanut Spices and Medicinal Plants 16(4): 47-55 (2014).
http://hdl.handle.net/123456789/1209 |
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| Description |
Spices are high value export oriented crops extensively used for flavoring food and beverages, medicines, cosmetics, perfumery etc. Spices constitute a significant and indispensable segment of culinary art and essentially add flavour, color and taste to the food preparations. The farm level processing operations are of utmost importance for value addition and product diversification of spices. It is essential that various operations like washing, threshing, blanching, drying, cleaning, grading, storing and packaging ensure proper conservation of the basic qualities like aroma, flavour, pungency, colour etc. Each of these operations enhances the quality of the produce and the value of the spice. |
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| Format |
9341153 bytes
application/pdf |
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| Language |
en
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| Subject |
Black pepper
Value addition Val ue added products |
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| Title |
Value addition in spices
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| Type |
Article
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