GOOD AGRICULTURAL PRACTICES

• The Clove of commerce is the aromatic, fully grown but unopened dried flower buds of Syzygium aromaticum (also known as Eugenia caryophyllus). It Is one of the ancient valuable spices of the orient, holding a unique position in the international trade. It originated in Moluccas, the so called 'Spice Island' in Indonesia. The islands of Zanzibar and Pemba (now parts of Tanzania), Indonesia, Madagascar, Sri Lanka and Malaysia are the important producers of clove

• As per the estimates for 1988-89, the total area of 1855 hectares under clove cultivation in India spreads over 951 hectares in Kerala, 660 hectares in Tamil Nadu, 181 hectares in Karnataka and 63 hectares in Andaman and Nicobar islands.

Quanitification of clove 1885 ha land 1985-89

• 951 hectares in Kerala 190000 Trees• 660 hectares in Tamil Nadu 132000 Trees• 181 hectares in Karnataka 36200 Trees• 63 hectares in Andaman and

Nicobar islands. 12600 Trees

Total Trees - 3,80,000 Trees

Yield Quantification

• 1 Tree – Dry Unripened buds – 2 Kg• 3.8 Lakh Trees X 2 Kg - 7.6 Lakh Kg

Unripened Buds - 760 M.T. of clove • ( 1160 Mt)

• 1 Kg of Unripened bud – Rs 200• Value of Clove – INR 25 Crore

The production of clove in India during 2009-10 was 1160 t froman area of 2600 ha.

Statisitics

• The production of clove in India during 2009-10 was 1160 t from

• 2600 ha – 5,20,000 Trees• an area of 2600 ha x 400- 450 kg = 1160 Mt• Tamilnadu – 660 ha x 400 kg = 225 MT• Essential Oil 10 % content 22.5 MT • INR – 245 Crore out of 5,20,000 Tress in 2600 ha of

land. • Crude Essential Clove Oil Potential- 500 MT• Eugenol Potential – 100 MT

Clove value addition

• Clove Oil Three essential oils are available from this spice: clove bud oil, clove stem oil and clove leaf oil.

• Clove bud oil, the most expensive and the best quality product, contains eugenol (80 - 90%), eugenol acetate (15%) and beta caryophyllene (5 - 12%).

Clove Bud Oil ( Amazon .com)5ml – Rs 1500/- - 1 litre – 3,00,000/-

Market Price 25-32 $per Kg ( 1900 /kg)

Super Critical Fluid Extraction( 10 % Eugenol recovery)

• The essential oil of 19.56% yield. Twenty three compounds. ( 1Kg- 195 Gm) 5.200 kg – 1 kg of Essential Oil -10 kg of Clove Gives 1.9 Kg of Essential oil

• in which the maximum content of eugenol in extracts is 58.77%, can be extracted from clove buds at pressure of 10 MPa and temperature of 50 °C.( 1 kg of Essential Oil – 580 gm Eugenol –

• 10 kg clove bud -1.9 Kg Essential Oil – 1 kg of Eugenol.• Other procedure hydrodistillation, steam distillation

and Soxhlet extraction.

99 %Crude Eugenol

• Indonesia 4500 MT of clove oil• Per Unit 800 – 1200/ litre

Crude Eugenol

World Spice Market – 50,000 MT

• Indonesia 80% share – 40,000 MT (90,000 -1,00,00 ha)

• Madagascar• Zanzibar• India 3% Share - 1160 MT ( 2600 Ha)

Our Domestic requirement is 4000 MT• Srilanka

• The clove oil is used to prepare microscopic slides for viewing and

• is also a local anesthetic for toothaches. • It is a strong antiseptic and preservative. • It is used to treat flatulence, colic, indigestion

and nausea. Eugenol is used in germicides, perfumes and mouthwashes, in the synthesis of vanillin, and as a sweetener or intensifier

Clove Cigarette

Pomello

Clove Oil as Natural Preservative

• Clove oil at 2000 ppm (0.213% w/w) . 2ml/ Kg.• Preservative cost Rs 2/- per Kg.

IISR

• This would mean interpreting and analyzing with intellectual minds and challenge

• conventional thinking by pushing the boundaries of both conventional and modern sciences

• Activities carried out farm/plantation to ensure safety during pre production, production and post production.

• Environment• Safety of workers

• Economic• Environment • Social Sustainability

For Fullfillment of

• Trade• Government Regulation

• Market Access• Reduction in non compliance risk in particular

to pesticide residue, microbial contaminant

• Consumer driven• Traceability requirement as part of food safety

measures.

Mycotoxin

• Aflotoxin – Carcinogen• Growing Control • Avoid contact with Soil

• Spice manufacturers should adhere to ASTA’s Cleanliness Specifications and Food

• and Drug Administration (FDA) Defect Action Levels (DALs) for extraneous

• matter and filth in spices.

FILTH

• “objectionable matter contributed by insects, rodents, and birds;

• decomposed material; and miscellaneous matter such as sand, soil, glass, rust, or

• other foreign substances” (FDA 2009 Defect Levels Handbook).

Develop supply chain approval and re-evaluation programs• Adhere to Good Manufacturing Practices (GMPs) during processing and storage of spices, particularly those concerning pest control, worker personalhygiene, sanitation, grounds maintenance, and inspection of incoming rawmaterialsImplement product- and process-specific Hazard Analysis Critical ControlPoint (HACCP) plans as outlined in the ASTA HACCP Guide for Spices andSeasonings Encourage suppliers to adhere to prerequisite programs• – Good Agricultural Practices (GAPs)• Use clean and uncontaminated sources for water, especially water to• be used for cleaning and rinsing spices• Do not use untreated waste as fertilizer

• ƒ Incorporate manure into soil at least two weeks before planting, and do not harvest within 120 days of• application; short-season crops require properly composted manure• ƒ Do not allow animals, including livestock, poultry or pets, to roam in crop areas, especially near harvest• time• ƒ Exclude rodents, insects, and other pests from growing areas where possible• ƒ Provide appropriate hand-washing instructions and clean toilet facilities for field workers• ƒ Clean and sanitize harvest containers before use• ƒ Drying of raw materials should be accomplished on clean, elevated racks, concrete floors, or mats and

not • on the bare ground• ƒ Utilize mechanical versus open air drying when possible to limit exposure of raw spices to pathogens

and • filth. If open air drying is utilized, covers should be installed to prevent contamination from birds flying• overhead.• ƒ Exclude field debris from packing and storage facilities by cleaning the outsides of harvest bins and • requiring workers to wear clean clothes in these areas• ƒ Use new, unused bags to pack product for further transport and sale• – Good Manufacturing Practices (GMPs)• – Hazard Analysis Critical Control Point (HACCP) plans for each supplier in the supply chain

• 2. Prevent environmental contamination, cross-contamination, and postprocessing contamination duringProcessing and storage

• ・ Reduce the risk for entrance of pathogens into the facility by developing supplier approval and re-evaluation• programs that emphasize adherence to GAPs, GMPs, and their own supplier HACCP plans • ・ Practice strict moisture control• ・ Do not allow livestock, pets, rodents, insects, and birds to enter processing or storage facilities• ・ Establish and enforce personal hygiene codes for workers• ・ Food contact surfaces should be constructed of appropriate, easy to sanitize materials. For example, wood is • inappropriate for many food contact applications because it is difficult to sanitize.• ・ Adhere to GMPs, including clear designation of pre-lethality areas (i.e., low-risk) and post-lethality (i.e., high-risk) • areas• – Construct physical barriers between pre-lethality and post-lethality areas• – Use dedicated equipment for the pre-lethality and post-lethality areas• – Restrict movement of personnel and vehicles (e.g., forklifts, pallet jacks) between pre-lethality and post-lethality • areas• – Maintain the post-lethality area under positive air pressure relative to adjacent areas and ensure that ventilation • systems do not allow air or dust to travel from the pre- to post-lethality area • – Establish stringent worker hygiene controls, particularly in areas adjacent to the post-lethality area ・ Adopt sanitation

standard operating procedures (SSOPs) that include written instructions describing each• sanitation procedure, how to properly complete the task, the frequency with which each procedure is performed,• and the identity of the person(s) responsible for the implementation and maintenance of the SSOP• ・ Protect food-contact packaging materials during shipment, storage, and use• ・ Implement product- and process-specific HACCP plans as outlined in the ASTA HACCP Guide for Spices and • Seasonings• ・ Implement traceability programs to allow for the determination of product sourcing

• If open air drying is utilized, covers should be installed to prevent contamination from birds flying

• overhead.