Agro-Processing and Natural Products (AP&NP) Division

National Institute for Interdisciplinary Science and Technology (CSIR)

Industrial Estate PO, Trivandrum 695019, Kerala, INDIA

Fresh ginger processing / Swing technology is a commercially viable generic technology to process fresh / dry spices to make fresh flavored essential oils, oleoresins and spice powders. Commercial plants have been set up in several north eastern states and the technology has been transferred to worlds top oleoresin companies. Besides, NRDC–National Technology Day award 2003 and CSIR Process Technology award 2004 were bagged by this technology.

DirectorNational Institute for Interdisciplinary Science and Technology –CSIR,Industrial Estate PO, Thiruvananthapuram 695019Phone : 0471 2515226, 0471 2515273 Fax : 0471 2490712, 2495050 Email: director@niist.res.in

Fresh Ginger Processing / Swing Fresh Ginger Processing / Swing TechnologyTechnology

Competitive Advantages

The new technology for the recovery of oil from fresh ginger and other spices/ botanicals offer several advantages over the conventional process of recovery of the oil from dried material.

•30 % more oil yield than conventional process•Reduced process time (4hrs instead of 18hrs)•Reduced energy consumption•Processing cost ~12 % of the total production cost•Superior flavour quality•Possibility for byproducts utilization

Services Offered

•Detailed Project Report (DPR)•Process demonstration•Execution of project on a turn key basis•Engineering Consultancy •Training in quality control and operation of plant•Technical support in marketing of products•Post commissioning trouble shooting and technical support

Drying of Fresh Chilli / Other Botanicals Drying of Fresh Chilli / Other Botanicals

The technology is to make clean value added products free of aflatoxins using the modern Fluid Bed Drying/ Dehumidified drying technology. The fresh farm produce is washed and converted to end product with in 15 minutes. A commercial plant was set up to process 20 Tons Fresh Chilli per day at Byadagi, Karnataka. Technology can be extended to other spices and herbs. The new technology helps in preventing the loss of active ingredients due to over exposure to sunlight.

Competitive Advantages

•Clean end product free of aflatoxins•Higher colour value and capsaicin content in the end product•Drying possible under adverse climatic conditions•Remunerative prices to the farmer depending on colour value and capsaicin content •No distress sale by farmer

Societal Benefits

•Employment to rural labour •Remunerative return for the produce•Spoilage due to lack of

processing prevented

Technology ideal for the North EastTechnology ideal for the North East

Ginger processing plants already set up in Manipur, Meghalaya and Sikkim

.Fresh Chillli plant inaugurated

on March 21, 2008NIIST provided the technical Know how.

End product will h

ave 20 % higher

colour value……..

Business Line, March 20, 2008

Centre will sanction Another Rs. 10

Crore for Spices park …….Mr.

Jayram RameshTimes of India 21//3/08 at Byadagi

Plant

Contact