About the Book
Book 1: Spices
Book 2: Tea
Book 3: Rubber
Book 4: Coffee
Book 5: Coconut And Cashew
Book 1: Spices
Indian spices and spice products are being used by
consumers in over 150 countries around the world by virtue of their special
intrinsic qualities which impart taste, flavour and colour to the main food.
But of late, these are not as favourite as they were
before. This is because in the global market, they could not meet the required
quality standards which included excessive pesticide residue content, microbial
load leading to health hazards. Yet another feature is the low availability of
value added and innovative spice products compared to that provided by other
competing countries. As a matter of fact, India's contribution in the area of
value addition and participation with high quality products in the global
market is not significant. Health consciousness among consumers thus calls for
scientific methods of harvesting, processing and storage and a stage has come
when both producers and consumers go for 'clean spices and not cleaned spices'.
You have already learnt crop production and management
technologies of the major spice crops in Block 1 of Course 2. This block with 4
units, will familiarize you with the various aspects relating to harvesting and
post harvest handling procedures including storage, secondary processing, value
addition, uses of spices and their products and the essentials of quality
maintenance for production of 'clean spice'. Unit 1 on 'Harvesting', takes you
close to the crop to feel its growth rhythm from flowering to fruit maturity
and the pleasure of harvesting, a process of reaping one's fruits of labour.
The significance of Good Agricultural Practices on quality of spices,
harvesting techniques, information of crop yields etc., have
also been discussed.
In addition to projecting the domestic and global
scenario of the Primary Processing of spices with emphasis on Good
Manufacturing Practices, Unit 2 gives you the details of quality regulations in
primary processed produces. An exhaustive presentation of the process of
grading and packaging and a good picture of the use of the different primary
processed products are also provided.
The importance as well as the need for value addition vis-a-vis the current scenario of a shift for high quality value
added products and the demands from the health conscious global market are
highlighted in Unit 3 'Secondary Processing and Value addition' . The techniques of
secondary processing employed for different spices especially pepper and
cardamom, end uses of different value added products
as well as the significant contribution of the spices as neutraceuticals,
also are explained in this unit.
In Unit 4 'Quality Maintenance and Storage', various quality
requirements of spices and the techniques/procedures required for meeting the
same are discussed. Information on quality maintenance, types of contamination
in spices, quality control, principles of scientific storage of the spices
etc., have also been dealt with in this unit.
The material provided in this block is supplemented
with various examples and activities to make the learning process simple and
interesting. We have also provided check your progress questions for self test
at a few places of these units which invariably lead possible answers to the
questions set in those exercises. What perhaps you ought to do, is to go
through units and jot down important points as you read, in the space provided
in the margin. This will help you in assimilating the content. A list of reference
books has been provided at the end of each unit for further detailed reading.
Book 2: Tea
Tea is second only to water being the most consumed
beverage with black tea representing approximately 80 per cent of the total tea
consumed worldwide. Apart from being a beverage, green and black teas are
considered health drinks for their protective roles against many infectious as
well as debilitating diseases including cancer, cardiovascular ailments, blood
pressure, cataract, dental problems etc. The major chemical constituents of tea
leaves the poly phenols are the star players to regulate the immune system
which is the body's natural defense mechanism. Thus, the ancient Chinese proverb "better be deprived of
food for three days than tea for one day" warrants good health for regular
users of tea.
Tea crop consisting mainly of three leaves and a bud
is to be processed into the final product, commercially sold as
"Tea". The three important and popular forms are green,
semi-fermented or oolong and black teas. Each form has characteristic quality
and the processing technology is also different with different machinery to
maximize the tea characters. The importance of post harvest technology along
with the different techniques and machinery employed are detailed in this block
on Tea. The block has '3 units and the details are as follows:
Unit 5 CTC Tea Manufacture: In this unit, the chemical
composition of the shoots to be processed, methods of withering, machines used
for achieving maximum cell rupture like conventional rollers, Rotorvane and CTC rollers, different fermenting procedures
and finally drying to get black CTC tea are described. Grading and biochemical
basis of good quality tea are described. Some of the important grades and the
international standards of tea are also mentioned.
Unit 6 Orthodox Tea Manufacture: As the quality-assessment is
different from CTC tea, the extra care to be taken at different stages of
processing namely withering, rolling, ball breaking and sifting, fermentation
and drying are described along with the principle involved in sorting to
different grades of commercial importance and quality terms to describe the
different grades by commercial houses are highlighted.
Unit 7 Green Tea Manufacture: Basic difference between
Chinese 'Pan type' and Japanese 'Steamed Sencha' along with different manufacture procedure and
necessary machines used are described. Different grades of commercially
important green tea are listed. Extra' precautions one has to follow in the
manufacture of' 'Silver tip/white tea in South India also are discussed in
addition to relevant information on various value added products. Different
natural products based on tea like tea extracts, poly phenols used as health
improvers, dyes used for colouring fabrics and tea seeds for extraction of saponins are described in this unit.
The
material provided in this block is supplemented with various examples and
activities to make the learning process simple and interesting. We have also
provided check your progress questions for self test at a few places of these
units which invariably lead Possible answers to the
questions set in those exercises. What perhaps you ought to do, is to go
through units and jot down important points as you read, in the space provided
in the margin. This will help you in assimilating the content. A list of
reference books has been provided at the end of each unit for further detailed
reading.
Book 3: Rubber
Processed rubber, a product earlier meant for export
from India, is now gaining demand for internal consumption also as many large
manufacturing units have come up in the last few decades. In fact, India's
total production of NR (Natural Rubber) is inadequate to meet its requirements
despite the increase in area under cultivation as well as production. Synthetic
rubber still remains a substitute for NR to make good of its deficit. Price of
rubber has been keeping a steady and attractive trend for quite sometime and thus, rubber has become the most remunerative
crop compared to all others in the plantation sector. The rubber scenario by
and large, is healthy and the future prospects are encouraging. Dear learner,
let's now examine the very process of manufacture of different products from
rubber latex which represents the base material, its conversion into marketable
forms as well as their storage and marketing in the three units of this Block on Rubber as stated hereunder:
Unit 8 gives you a detailed account of crop harvesting in
rubber through tapping of. virgin as well as
regenerated bark. Various aspects relating to collection oflatex,
factors influencing latex production, methods to enhance extraction oflatex through yield stimulants without seriously
affecting crop health and production, are also discussed The significance of rainguards and their use for rainy season tapping has also
been explained in this unit.
Unit 9 contains details of latex collection and related
processes leading to the manufacture of different marketable forms of rubber.
Protocols for grading and sorting of the different forms of rubber produced in
the rubber factory are provided besides details of aflluent
treatments available in the processing factory. Information on other types of
rubber such as reclaimed rubber, synthetic rubber etc., potentialities of
rubber wood and other produces from rubber, is also provided in this unit.
Rubber products even after processing,
require special care under storage as they are vulnerable to damage by fungal
infection unlike processed products of other plantation crops. The importance
of proper storage of all rubber products under satisfactory ambient conditions
has been projected in Unit 10. Besides, information on marketing of products by
small and large producers, Government policies for licensing, price regulation
and export- import are also explained in this unit.
The material provided in this block is supplemented
with various examples and activities to make the learning process simple and
interesting. We have also provided check your progress questions for selftest at a few places of these units which invariably
lead to possible answers to the questions set in those exercises. What perhaps
you ought to do, is to go through units and jot down important points as you
read in the space provided in the margin. This will help you in assimilating
the content. A list of reference books has been provided at the end of each
unit for further detailed reading.
Book 4: Coffee
Taking cues from the blossom showers, all flower buds
in coffee bushes burst into flowering (milky white flowers) and the entire
coffee belt in the High Ranges will be filled with a fresh fragrance.
Similarly, the uniformly maturing coffee berries become ripe in
December-January and the crimson red berry clusters present a picturesque scene
throughout. These berries are made into green (clean) coffee through
appropriate processing in the coffee mills.
The processed coffee beans when roasted and powdered emanate a divine flavour
which is unique and refreshing. Thus Dear Learner, coffee bushes though robust
and bushy but less appealing outwardly, are unique in their performance from
flowering to the final drink, more so the Specialty Coffees which have a distintive taste, personality and excellant
blending qualities compared to commercial brands. You will be exposed to the
aforesaid interesting aspects mainly various steps involved in clean coffee
production as well as the processing procedures in the four units of this Block on Post Harvest Management and Value
Addition in Coffee.
Unit 11 deals with harvesting of ripe coffee berries and
methods of primary processing for preparing parchment and cheny
coffees. The infrastructural facilities for processing at farm estate level and
those for packing and storage of the processed berries are discussed. Good
Agricultural Manufacturing Practices for production of quality coffee have also
been included in this unit.
In Unit 12,
you will come across details of secondary processing and associated activities
to produce quality coffee beans and its packing and storage in the most
congenial conditions. Information on the requirements for establishing coffee
mills, necessity to maintain general hygiene and internal quality checks of the
processed goods etc., is also outlined in this unit.
Specialty Coffees- what is special with these coffees
which are in good demand world 'over- is well presented in Unit 13. The role of variety, soil and agro- climatic factors that help to
develop the intrinsic qualities in these special types and the significant
contributions made by the Indian coffee sector in the development of a number
of Specialty Coffees are explained in this unit along with details of world's
best known specialty coffees and world markets.
Unit 14 Grading and Packaging discusses in detail, how the
processed coffee beans (green/clean coffee) are graded and packed. Details of
the procedures of grading and garbling (sorting) and the facilities including
machinery required for these operations are given along with information on
clean packing, storage and transport. In addition, grade designations and
quality specifications fixed for Indian green coffees including Specialty
coffees of both Arabica and Robusta types are also presented in this Unit.
The material provided in this block is supplemented
with various examples and activities to make the learning process simple and
interesting. We have also provided check your progress questions for self test
at a few places of these units which invariably lead possible answers to the
questions set in those exercises. What perhaps you ought to do, is to go
through units and jot down important points as you read, in the space provided
in the margin. This will help you in assimilating the content. A list of reference
books has been provided at the end of each unit for further detailed reading.
Book 5: Coconut And Cashew
This Block is meant to offer you all relevant features
and information on the processing and value addition of two essentially farmer
friendly crops, coconut and cashew. Harvesting is a regular operation in
coconut as flowering and nut production go non-stop once initiated. The trees
being tall, need skilled personnel and adequate tools
for harvest of the nuts. In cashew since flowering is seasonal, harvest of nuts
is one time spread out for 2-3 months and is less tedious. The nuts of both
however, demand appropriate handling immediately after collection as well as
elaborate processing formalities to develop into consumable and commercially
acceptable products. The immense scope for value added products that could be
developed especially those of coconut, increased demand for their by-products
for industrial uses etc., should be properly taken care of. These and related
aspects are elaborated in the four
units of this block.
Unit 15 'Harvesting and processing of coconut' deals with the
nature of flowering and development of nuts, maturity pattern and the procedure
for regular harvesting and post harvest handling of coconuts. Harvesting
methods, storage of nuts and processing into copra, coconut oil and other
traditional products, are also elaborated in this unit.
An exhaustive coverage with relevant information on a
good number of value added products, byproducts from
tender coconut and coconut water, utilization of toddy, jaggery
etc., has been attempted in Unit 16, 'Product
diversification and value addition in coconut'. Further, details of a number of
useful products from almost all parts of the coconut palm and their diverse
uses are discussed in this unit.
Unit 17 'Harvesting and processing of cashew' gives you
detailed description on all aspects relating to harvesting of cashew nut and
its processing. Under these, maturity of cashew fruits in relation to multiple
flowering phases, post collection practices and quality maintenance,
qualitative aspects of raw nuts meant for processing and details of methods of
processing, infrastructure required for processing and related activities are
highlighted.
Physical properties of cashew nut and its nutritive
value are elaborated Unit 18, 'Byproduct utilization and quality of cashew' along with
details on utilization of byproducts like cashew
shell oil, cashew apple etc. This unit also provides pertinent information on
different types reasons of quality deterioration and measures taken against and
a detailed account of grading of cashew kernels.
The material provided in this block is supplemented
with various examples and activities to make the learning process simple and
interesting. We have also provided check your progress questions for self test
at a few places of these units which invariably lead possible answers to the
questions set in those exercises. What perhaps you ought to do, is to go
through units and jot down important points as you read, in the space provided
in the margin. This will help you in assimilating the content. A list of
reference books has been provided at the end of each unit for further detailed
reading.
Contents
|
Block 1 Spices |
|
UNIT 1 |
Harvesting |
7 |
UNIT 2 |
Primary
Processing and Grading |
24 |
UNIT 3 |
Secondary
Processing and Value Addition |
53 |
UNIT 4 |
Quality
Maintenance and Storage |
71 |
|
Block 2 Tea |
|
UNIT 5 |
CTC Tea
Manufacture |
5 |
UNIT 6 |
Orthodox
Tea Manufacture |
23 |
UNIT 7 |
Green
Tea Manufacture |
33 |
|
Block 3 Rubber |
|
UNIT 8 |
Crop
Harvesting |
5 |
UNIT 9 |
Primary
Processing and Grading |
25 |
UNIT 10 |
Storage
and Marketing |
46 |
|
Block 4 Coffee |
|
UNIT 11 |
Primary
Processing |
5 |
UNIT 12 |
Secondary
Processing |
22 |
UNIT 13 |
Specialty
Coffees |
37 |
UNIT 14 |
Grading
and Packaging |
52 |
|
Block 5 Coconut And Cashew |
|
UNIT 15 |
Harvesting
and Processing of Coconut |
5 |
UNIT 16 |
Product
Diversification and Value Addition in Coconut |
22 |
UNIT 17 |
Harvesting
and Processing of Cashew |
38 |
UNIT 18 |
Byproduct Utilization and Quality of Cashew |
52 |
About the Book
Book 1: Spices
Book 2: Tea
Book 3: Rubber
Book 4: Coffee
Book 5: Coconut And Cashew
Book 1: Spices
Indian spices and spice products are being used by
consumers in over 150 countries around the world by virtue of their special
intrinsic qualities which impart taste, flavour and colour to the main food.
But of late, these are not as favourite as they were
before. This is because in the global market, they could not meet the required
quality standards which included excessive pesticide residue content, microbial
load leading to health hazards. Yet another feature is the low availability of
value added and innovative spice products compared to that provided by other
competing countries. As a matter of fact, India's contribution in the area of
value addition and participation with high quality products in the global
market is not significant. Health consciousness among consumers thus calls for
scientific methods of harvesting, processing and storage and a stage has come
when both producers and consumers go for 'clean spices and not cleaned spices'.
You have already learnt crop production and management
technologies of the major spice crops in Block 1 of Course 2. This block with 4
units, will familiarize you with the various aspects relating to harvesting and
post harvest handling procedures including storage, secondary processing, value
addition, uses of spices and their products and the essentials of quality
maintenance for production of 'clean spice'. Unit 1 on 'Harvesting', takes you
close to the crop to feel its growth rhythm from flowering to fruit maturity
and the pleasure of harvesting, a process of reaping one's fruits of labour.
The significance of Good Agricultural Practices on quality of spices,
harvesting techniques, information of crop yields etc., have
also been discussed.
In addition to projecting the domestic and global
scenario of the Primary Processing of spices with emphasis on Good
Manufacturing Practices, Unit 2 gives you the details of quality regulations in
primary processed produces. An exhaustive presentation of the process of
grading and packaging and a good picture of the use of the different primary
processed products are also provided.
The importance as well as the need for value addition vis-a-vis the current scenario of a shift for high quality value
added products and the demands from the health conscious global market are
highlighted in Unit 3 'Secondary Processing and Value addition' . The techniques of
secondary processing employed for different spices especially pepper and
cardamom, end uses of different value added products
as well as the significant contribution of the spices as neutraceuticals,
also are explained in this unit.
In Unit 4 'Quality Maintenance and Storage', various quality
requirements of spices and the techniques/procedures required for meeting the
same are discussed. Information on quality maintenance, types of contamination
in spices, quality control, principles of scientific storage of the spices
etc., have also been dealt with in this unit.
The material provided in this block is supplemented
with various examples and activities to make the learning process simple and
interesting. We have also provided check your progress questions for self test
at a few places of these units which invariably lead possible answers to the
questions set in those exercises. What perhaps you ought to do, is to go
through units and jot down important points as you read, in the space provided
in the margin. This will help you in assimilating the content. A list of reference
books has been provided at the end of each unit for further detailed reading.
Book 2: Tea
Tea is second only to water being the most consumed
beverage with black tea representing approximately 80 per cent of the total tea
consumed worldwide. Apart from being a beverage, green and black teas are
considered health drinks for their protective roles against many infectious as
well as debilitating diseases including cancer, cardiovascular ailments, blood
pressure, cataract, dental problems etc. The major chemical constituents of tea
leaves the poly phenols are the star players to regulate the immune system
which is the body's natural defense mechanism. Thus, the ancient Chinese proverb "better be deprived of
food for three days than tea for one day" warrants good health for regular
users of tea.
Tea crop consisting mainly of three leaves and a bud
is to be processed into the final product, commercially sold as
"Tea". The three important and popular forms are green,
semi-fermented or oolong and black teas. Each form has characteristic quality
and the processing technology is also different with different machinery to
maximize the tea characters. The importance of post harvest technology along
with the different techniques and machinery employed are detailed in this block
on Tea. The block has '3 units and the details are as follows:
Unit 5 CTC Tea Manufacture: In this unit, the chemical
composition of the shoots to be processed, methods of withering, machines used
for achieving maximum cell rupture like conventional rollers, Rotorvane and CTC rollers, different fermenting procedures
and finally drying to get black CTC tea are described. Grading and biochemical
basis of good quality tea are described. Some of the important grades and the
international standards of tea are also mentioned.
Unit 6 Orthodox Tea Manufacture: As the quality-assessment is
different from CTC tea, the extra care to be taken at different stages of
processing namely withering, rolling, ball breaking and sifting, fermentation
and drying are described along with the principle involved in sorting to
different grades of commercial importance and quality terms to describe the
different grades by commercial houses are highlighted.
Unit 7 Green Tea Manufacture: Basic difference between
Chinese 'Pan type' and Japanese 'Steamed Sencha' along with different manufacture procedure and
necessary machines used are described. Different grades of commercially
important green tea are listed. Extra' precautions one has to follow in the
manufacture of' 'Silver tip/white tea in South India also are discussed in
addition to relevant information on various value added products. Different
natural products based on tea like tea extracts, poly phenols used as health
improvers, dyes used for colouring fabrics and tea seeds for extraction of saponins are described in this unit.
The
material provided in this block is supplemented with various examples and
activities to make the learning process simple and interesting. We have also
provided check your progress questions for self test at a few places of these
units which invariably lead Possible answers to the
questions set in those exercises. What perhaps you ought to do, is to go
through units and jot down important points as you read, in the space provided
in the margin. This will help you in assimilating the content. A list of
reference books has been provided at the end of each unit for further detailed
reading.
Book 3: Rubber
Processed rubber, a product earlier meant for export
from India, is now gaining demand for internal consumption also as many large
manufacturing units have come up in the last few decades. In fact, India's
total production of NR (Natural Rubber) is inadequate to meet its requirements
despite the increase in area under cultivation as well as production. Synthetic
rubber still remains a substitute for NR to make good of its deficit. Price of
rubber has been keeping a steady and attractive trend for quite sometime and thus, rubber has become the most remunerative
crop compared to all others in the plantation sector. The rubber scenario by
and large, is healthy and the future prospects are encouraging. Dear learner,
let's now examine the very process of manufacture of different products from
rubber latex which represents the base material, its conversion into marketable
forms as well as their storage and marketing in the three units of this Block on Rubber as stated hereunder:
Unit 8 gives you a detailed account of crop harvesting in
rubber through tapping of. virgin as well as
regenerated bark. Various aspects relating to collection oflatex,
factors influencing latex production, methods to enhance extraction oflatex through yield stimulants without seriously
affecting crop health and production, are also discussed The significance of rainguards and their use for rainy season tapping has also
been explained in this unit.
Unit 9 contains details of latex collection and related
processes leading to the manufacture of different marketable forms of rubber.
Protocols for grading and sorting of the different forms of rubber produced in
the rubber factory are provided besides details of aflluent
treatments available in the processing factory. Information on other types of
rubber such as reclaimed rubber, synthetic rubber etc., potentialities of
rubber wood and other produces from rubber, is also provided in this unit.
Rubber products even after processing,
require special care under storage as they are vulnerable to damage by fungal
infection unlike processed products of other plantation crops. The importance
of proper storage of all rubber products under satisfactory ambient conditions
has been projected in Unit 10. Besides, information on marketing of products by
small and large producers, Government policies for licensing, price regulation
and export- import are also explained in this unit.
The material provided in this block is supplemented
with various examples and activities to make the learning process simple and
interesting. We have also provided check your progress questions for selftest at a few places of these units which invariably
lead to possible answers to the questions set in those exercises. What perhaps
you ought to do, is to go through units and jot down important points as you
read in the space provided in the margin. This will help you in assimilating
the content. A list of reference books has been provided at the end of each
unit for further detailed reading.
Book 4: Coffee
Taking cues from the blossom showers, all flower buds
in coffee bushes burst into flowering (milky white flowers) and the entire
coffee belt in the High Ranges will be filled with a fresh fragrance.
Similarly, the uniformly maturing coffee berries become ripe in
December-January and the crimson red berry clusters present a picturesque scene
throughout. These berries are made into green (clean) coffee through
appropriate processing in the coffee mills.
The processed coffee beans when roasted and powdered emanate a divine flavour
which is unique and refreshing. Thus Dear Learner, coffee bushes though robust
and bushy but less appealing outwardly, are unique in their performance from
flowering to the final drink, more so the Specialty Coffees which have a distintive taste, personality and excellant
blending qualities compared to commercial brands. You will be exposed to the
aforesaid interesting aspects mainly various steps involved in clean coffee
production as well as the processing procedures in the four units of this Block on Post Harvest Management and Value
Addition in Coffee.
Unit 11 deals with harvesting of ripe coffee berries and
methods of primary processing for preparing parchment and cheny
coffees. The infrastructural facilities for processing at farm estate level and
those for packing and storage of the processed berries are discussed. Good
Agricultural Manufacturing Practices for production of quality coffee have also
been included in this unit.
In Unit 12,
you will come across details of secondary processing and associated activities
to produce quality coffee beans and its packing and storage in the most
congenial conditions. Information on the requirements for establishing coffee
mills, necessity to maintain general hygiene and internal quality checks of the
processed goods etc., is also outlined in this unit.
Specialty Coffees- what is special with these coffees
which are in good demand world 'over- is well presented in Unit 13. The role of variety, soil and agro- climatic factors that help to
develop the intrinsic qualities in these special types and the significant
contributions made by the Indian coffee sector in the development of a number
of Specialty Coffees are explained in this unit along with details of world's
best known specialty coffees and world markets.
Unit 14 Grading and Packaging discusses in detail, how the
processed coffee beans (green/clean coffee) are graded and packed. Details of
the procedures of grading and garbling (sorting) and the facilities including
machinery required for these operations are given along with information on
clean packing, storage and transport. In addition, grade designations and
quality specifications fixed for Indian green coffees including Specialty
coffees of both Arabica and Robusta types are also presented in this Unit.
The material provided in this block is supplemented
with various examples and activities to make the learning process simple and
interesting. We have also provided check your progress questions for self test
at a few places of these units which invariably lead possible answers to the
questions set in those exercises. What perhaps you ought to do, is to go
through units and jot down important points as you read, in the space provided
in the margin. This will help you in assimilating the content. A list of reference
books has been provided at the end of each unit for further detailed reading.
Book 5: Coconut And Cashew
This Block is meant to offer you all relevant features
and information on the processing and value addition of two essentially farmer
friendly crops, coconut and cashew. Harvesting is a regular operation in
coconut as flowering and nut production go non-stop once initiated. The trees
being tall, need skilled personnel and adequate tools
for harvest of the nuts. In cashew since flowering is seasonal, harvest of nuts
is one time spread out for 2-3 months and is less tedious. The nuts of both
however, demand appropriate handling immediately after collection as well as
elaborate processing formalities to develop into consumable and commercially
acceptable products. The immense scope for value added products that could be
developed especially those of coconut, increased demand for their by-products
for industrial uses etc., should be properly taken care of. These and related
aspects are elaborated in the four
units of this block.
Unit 15 'Harvesting and processing of coconut' deals with the
nature of flowering and development of nuts, maturity pattern and the procedure
for regular harvesting and post harvest handling of coconuts. Harvesting
methods, storage of nuts and processing into copra, coconut oil and other
traditional products, are also elaborated in this unit.
An exhaustive coverage with relevant information on a
good number of value added products, byproducts from
tender coconut and coconut water, utilization of toddy, jaggery
etc., has been attempted in Unit 16, 'Product
diversification and value addition in coconut'. Further, details of a number of
useful products from almost all parts of the coconut palm and their diverse
uses are discussed in this unit.
Unit 17 'Harvesting and processing of cashew' gives you
detailed description on all aspects relating to harvesting of cashew nut and
its processing. Under these, maturity of cashew fruits in relation to multiple
flowering phases, post collection practices and quality maintenance,
qualitative aspects of raw nuts meant for processing and details of methods of
processing, infrastructure required for processing and related activities are
highlighted.
Physical properties of cashew nut and its nutritive
value are elaborated Unit 18, 'Byproduct utilization and quality of cashew' along with
details on utilization of byproducts like cashew
shell oil, cashew apple etc. This unit also provides pertinent information on
different types reasons of quality deterioration and measures taken against and
a detailed account of grading of cashew kernels.
The material provided in this block is supplemented
with various examples and activities to make the learning process simple and
interesting. We have also provided check your progress questions for self test
at a few places of these units which invariably lead possible answers to the
questions set in those exercises. What perhaps you ought to do, is to go
through units and jot down important points as you read, in the space provided
in the margin. This will help you in assimilating the content. A list of
reference books has been provided at the end of each unit for further detailed
reading.
Contents
|
Block 1 Spices |
|
UNIT 1 |
Harvesting |
7 |
UNIT 2 |
Primary
Processing and Grading |
24 |
UNIT 3 |
Secondary
Processing and Value Addition |
53 |
UNIT 4 |
Quality
Maintenance and Storage |
71 |
|
Block 2 Tea |
|
UNIT 5 |
CTC Tea
Manufacture |
5 |
UNIT 6 |
Orthodox
Tea Manufacture |
23 |
UNIT 7 |
Green
Tea Manufacture |
33 |
|
Block 3 Rubber |
|
UNIT 8 |
Crop
Harvesting |
5 |
UNIT 9 |
Primary
Processing and Grading |
25 |
UNIT 10 |
Storage
and Marketing |
46 |
|
Block 4 Coffee |
|
UNIT 11 |
Primary
Processing |
5 |
UNIT 12 |
Secondary
Processing |
22 |
UNIT 13 |
Specialty
Coffees |
37 |
UNIT 14 |
Grading
and Packaging |
52 |
|
Block 5 Coconut And Cashew |
|
UNIT 15 |
Harvesting
and Processing of Coconut |
5 |
UNIT 16 |
Product
Diversification and Value Addition in Coconut |
22 |
UNIT 17 |
Harvesting
and Processing of Cashew |
38 |
UNIT 18 |
Byproduct Utilization and Quality of Cashew |
52 |