Recent advances in quality and processing of plantation crops in India, Role of Commodity Boards in Development of Plantation Crops.

Recent advances in quality and processing of plantation crops in India, Role of Commodity Boards in Development of Plantation Crops.
Recent advancements in the quality and processing of plantation crops in India have revolutionized the sector, enhancing both productivity and market competitiveness. Innovations in cultivation practices, irrigation techniques, and pest management have improved crop quality and yield. Additionally, advancements in post-harvest handling, processing technologies, and value-added product development have increased the value of plantation crops in domestic and international markets.

Commodity Boards, such as the Tea Board, Coffee Board, and Rubber Board, play a crucial role in the development of plantation crops in India. These boards provide support to growers through research, extension services, training programs, and quality certification. They also facilitate market promotion, export promotion, and price stabilization measures, ensuring the sustainability and profitability of plantation crop cultivation. Through collaboration with industry stakeholders and government agencies, commodity boards drive innovation, investment, and growth in the plantation sector, contributing to India's position as a global leader in plantation crop production and trade.

1. DOCTORAL SEMINAR ON Recent advances in quality and p rocessing of plantation crops in India, Role of Commodity B oards in Development of Plantation C rops. COURSE NO. - FSC 692 CREDIT HOURS- 1(0+1) Department of Fruit Science, Indira Gandhi Krishi Vishwavidyalaya, Raipur Presented by: Gunja Thakur Ph.D. (Hort.) 1 st year 2 nd semester Department of Fruit Science Seminar In-charge: Dr. Prabhakar Singh Professor and Head Department of Fruit Science

2. Contents Introduction Processing of Plantation Crops (Coconut, Areca Nut, Oil Palm, Palmyrah Palm, Sulphi palm, Tea, Coffee, Cocoa, Cashew Nut) Role of Commodity Boards in plantation crops development Conclusion References Department of Fruit Science, Indira Gandhi Krishi Vishwavidyalaya, Raipur

3. INTRODUCTION Plantation crops- Plantation crops are those which are used or whose product is used only after processing. They have great potential for utilization of waste land like rainfed dry land, hilly, arid and coastal areas to provide nutritional security, earn foreign exchange and to ensure livelihood security. India is one of the largest producers of the plantation crops in the world. These crops are restricted to geographical distribution to tropics mostly between 20 N and 20 S. Characteristics of plantation crops       Grown in a vast area of land. Perennial. High-value crops of greater economic importance. Play a vital role in our national economy. Export potential. Must be processed before use. Known as a commercial crop or cash crop.

4. Coconut ( Cocus nucifera L.) Kalpavriksha and tree of heaven Origin- SE Asia Known as king of Palms Grown in more than 80 tropical countries. Highest area and production is in Kerala and Karnataka. 70% of coconut is used for edible purpose. Chaddha , 2001

5. Coconut consist of :

6. Processing of Coconut Coconut can be processed for different final products- Copra Copra cake Coconut virgin oil Coconut water Coconut milk Coconut cream Toddy vinegar Desiccated coconut Powder Parthasarthy et al. 2006

7. Virgin coconut oil

8. Processing for Copra Storage (in heap and under shade) Husking becomes easier Moisture content of meat decreases and thickness increases Yield of copra and oil increases Improves quality De-husking Usually done with sharp and pointed shard of steel Nut Splitting hard shell is exposed and can be split open into two halves using machine Shanmugavelu et al., 2002

9. Drying- copra is obtained after drying the coconut kernel and reducing the moisture content from 50 to 6%. There are 3 common methods of drying are-

10. Sun Drying Produce good quality products if weather conditions permits. Used for small quantity of products No expense for fuels Cheap method Solar Drying Reduced the drying time up to 50% compared with open sun drying Reduces losses due to sudden rain and windy climate.

11. Kiln Drying Two types of kiln dryer used-: Direct types The coconut shells used as fuel burned under the grill To provide heat for vaporization of moisture Copra- Dark, sooty with smoke and scorched. Semi direct types Dryer has a three combustion pit located about 3 feet away from drying bed. The hot combustion product is channelled to the drying bed via an underground tunnel Capacity of 2000 nuts Dries in 24-25 hours with resultant moisture of 6%.

12. Areca Nut ( Areca catechu L . ) Family- Arecaceae C.N. No.- 2n=32 Fruit type- single seeded berry Source of chewing nut, popularly known as betel nut or supari Used in religious practices and social ceremonies Used against cough, leprosy, anaemia and obesity 4 th most commonly addictive substance Gupta et al ., 2018

13. Harvesting Harvested at different stages of maturity (6-7 months and 9 months) In Kerala fresh fruits are generally stored by steeping in water Kernal chewed as both raw and processed. Three main processed product of Areca Nut are as- Parthasarthy et al., 2006

14. Kottapak

15. Kalipak Also known as Kempadike and Kalipakku Harvested at 6-7 months maturity Nuts are soft and finger nail can be pressed into it Outer skin is dark green coloured Good quality products contains crisp chewing feel, glossy appearance and absence of over matured nuts.

16. Tender nuts De-husked Cut into pieces Boiled with water Coated with kali 3-4 times glossy appearance Dried it Flow Chart for processing of Kalipak

17. Scented Supari- Popular in North and Central India Dry Nut Broke into bits Blend with spice, essential oil and flavouring agent Packed in butter paper Sweetening agent used- Saccharine Flavouring agent- Rose essence and Methanol Scented supari made from both Chali and Kalipak

18. Leaf sheath- Manufacturing of Biodegradable plates Its another raw material obtained from Areca nut palm. In a year, a palm sheds 5-6 leaves about 1000 million leaf sheath weighing about 2,33,000 tonnes leaves are available annually in India alone. The CFTRI, Mysore has developed a machine for making cups and throw away plates which can substitute the non-biodegradable plates used now. Annamalai and Nayar , 1982

19. Oil palm- Elaeis guineensis Family- Palmae Native to West Africa Produces most edible oil in the world Highest yielding among oil bearing trees Commercial cultivation started during 1970s To be processed within 24 hours because the quality of oil extracted deteriorates owing to the development of FFA and results in poor quality oil. Shanmugavelu et al., 2002

20. Flow chart for processing of Oil Palm Bunch reception Bunch Sterilization Bunch threshing Fruit digestion Pulp pressing Oil clarification Oil packing Empty Bunches Nut recovery Nut drying Nut cracking Kernal separation Kernal storage Poku , 2002

21. Palmyrah palm- Borassus flabellifer Family- Arecaceae Tree of life and Kalpaga tharu Grows on every type of waste land Adult Palmyrah palm is mostly used for taping of sap Also used as wind break In tropical region adds beauty to the landscape State tree of Tamil Nadu, Since 1978 Davia , 1985

22. Collection of Neera from Palmyrah palm Sap is known as Neera Highly nutritious Transparent, pleasant aroma and sweet in taste Free of sucrose (does not cause diabetes) Poor man’s beverage

23. Collection of Toddy Toddy is a fermented product Sap collected by tip of unopened flowers Sap ooze out and collected in small pots tied underneath In 6-8 hours it is formed as a result of fermentation Alcohol content is estimated in range of 4-6%. Sugar is converted to ethyl alcohol during fermentation

24. Processing of Palm Jaggery

25. Value added products of Palm

26. Sulphi Palm - Caryota urens Family- Arecaceae Native to India, Sri Lanka, Myanmar Also known as Fish tail palm Fast growing feather palm In Ayurveda it has been recommended for seminal weakness and urinary disorders. Sap harvesting started from October and continued to mid June. Sap is harvested 2 times a day i.e. morning and evening.

27. Tea- Camillia sinensis Family- Theaceae Native to south East Asia Became common beverage during 7 th century in China Planted in large scale at North India This is the only plantation crop grown in Himachal Pradesh Shanmugavelu et al., 2002

28. Processing of Tea The manufacturing of Tea starts from the field at the time of plucking, the process involve in manufacturing are- Withering Done to prepare the leaf for subsequent processes of manufacture. Leaves undergoes a period of dehydration. Artificial withering also done in drum Leaves should not produce cracking sound when squeeze. When leaves are pressed with hand they should form a compact ball. Withered leaf will be like a silk handkerchief to touch and feel.

29. 2 . Rolling Carried out by machine Leaf attain a twist and role. The polyphenol substances comes in contact with the enzymes during breaking of leaves. In presence of oxygen, the polyphenol gets oxidized. Changes to highly coloured substances (theaflavin and thearubigins ) After the first roll the leaves are spread over sifter Done to separate the fine tea from the coarse The fine one is sent to fermentation room The coarse tea is given second rolling Teas are rolled for 30-40 minutes for -3 times.

30. 3. Fermentation Leaves spread to continue bed or aluminium trays Fermentation vary from 2-3 hours Low humidity causes blackening of leaf Usually tea growers judge it by smelling, touching and feeling. 4. Drying Undergoes a process of drying in oven called as driers 136 C – 155 C initially then reduced to 105 C. Leaves are dried for 30-40 minutes. Final drying done at 73.75 C before packing.

31. Cut, Tear and Curl method Two rollers meshing closely against each other. 8-12 teeth per 3 cm Roller crush the leaves Teeth tear the leaves and are finally dried. Bit size 1-1.25 cm

32. Green Tea Preferred mostly in China and Japan Heated quickly after harvesting Cooled, rolled, heated and dried to 4% moisture content. Olive and pale yellow in colours. Black Tea On high demand in Tibet and China Long and tough leaves Coarse leaf heaped on cement floor to generate heat Black fungus grows which is responsible for peculiar taste

33. Coffee- Coffea spp . Arabica coffee- Coffea arabica Chromosome no.- 2n= 44 Origin- Ethiopia Robusta coffee- Coffea robusta Chromosome no.- 2n= 22 Origin- Central Africa

34. Processing Coffee is processed by two methods-

35. Wet method

36. 1. Drying the ripe berries 12-15 days in bright sunlight until the rattling sound is heard when shaken 2. Roasting- begins at 200 C Dry Method:

37. 4. Bagging- greenish grey seeds are graded and are then usually packed for export purpose 3. Grinding-the final step for making the coffee powder

38. Cocoa – Theobroma cacaco Family- Sterculiaceae Native to South America Also known as Gift of god Introduced in India in early 1963 Large scale cultivation started in 1970s

39. Processing of Cocoa The splitting of pods is done within 2-3 days of harvesting. Pods are banged by some hard objects. Opening with knife damage the bean 10-12 pods gives 1 kg wet beans. 3 kg of wet bean gives 1 kg of fermented and dried beans.

40. 1. Tray method 4-5 trays are required for one time. 10 kg of wet beans are required to fill one tray. Top tray covered with leaves. Commercially preferred. 2. Basket method 2-6 g beans can be fermented. Bamboo basket of 20 cm and height of 15 cm are used for wet beans. After 24 hours it is covered with gunny bags and applied weight on it. Beans are fermented in 6 days and on 7 th day they are taken for drying. Dried up to 6-8 % moisture. Best method for small quantity of beans.

41. Value added products of cocoa

42. Cashew nut- Anacardium occidentale L. Family- Anacardiaceae Chromosome no.- 2n=42 Native to Brazil Introduced to Malabar Coast of India in 16 th century Grown in tropical and subtropical region Considered as gold mine of waste land Cultivated on large scale in Brazil, East Africa and India.

43. Processing of Cashew Nut Sun drying Cleaning and grading Roasting Shelling Peeling Packing

44. Value added products of Cashew Nut

45. Coconut development Board is statutory body established by the Government of India which came into existence on 12 th January, 1981. Functions of the board Adopting measures for the development of coconut industry. Imparting technical advice to those engaged in coconut cultivation and industry. Providing financial and other assistance for the expansion of area under coconut. Encouraging adoption of modern technologies for processing of coconut an its products. Adopting measures to get incentive prices for coconut and its products. Recommending measures to for improving marketing of coconut an its products. Fixing grades, specifications and standards for coconut and its products. Coconut Development Board

46. Coffee Board The Coffee Board is a statutory organization constituted under Section (4) of the Coffee Act, 1942 and functions under the administrative control of the Ministry of Commerce and Industry, Government of India. Objectives of the scheme To enhance the quality of coffee product and achieve value addition through introduction of improved technologies in coffee roasting, griding and packaging.

47. Rubber Board The Rubber Board is a statutory body constituted by the government of India, under the Rubber act 1947 , for the overall development of the rubber industry in the country. The functions of the board as defined under the act are: To promote by such measures as it thinks fit the development of the rubber industry. Undertaking, assisting or encouraging scientific, technological or economic research. The collection of statistics from owners of estates, dealers and manufactures. To advise the central Governmental on all matters relating to the development of the rubber industry, including the import and export of rubber.

48. Tea Boards Tea Board was set up as a statutory body on 1st April, 1954 as per Section (4) of the Tea Act, 1953. As an apex body, it looks after the overall development of the tea industry.  Functions of Tea Board I ncreasing production and productivity Improving the quality of tea, market promotion, W elfare measures for plantation workers and supporting Research and Development. Collection, collation and dissemination of statistical information to all stake holders Board exerts control over the producers, manufacturers, exporters, tea brokers, auction organizers and warehouse keepers through various control orders

49. #Case Study -1

50. #Case Study -2

51. Conclusion Plantation agriculture is the source of employment. It source of government revenue through taxes and other levies. Plantation agriculture provide foreign exchange to the economy. Leads to industrial growth through provision of raw materials especially to A gro -based industries Plantation agriculture encourage agricultural research and development Plantation farms provide a market for the out-grower’s produce Plantation farms provide a market for the out-grower’s produce The quality of planation crops depends upon the processing methods. The new techniques, methods and improved machineries plays a important role in enhancing the quality i.e. Improved drying methods machineries and optimized storage period.

52. Afoakwa 2008. Cocoa fermentation: Chocolate flavour quality. Cashew Handbook 2011- A Global perspectiv e. Commercial production technology of plantation crops. K.V. peter. Das D., Saha A., and Bhattacharjee H. Rubber Processing is detrimental to environment, 2016. International Journal of Scientific & Engineering Research, Volume 7, Issue 7, July-2016 ISSN 2229-551. Guehi , T.S., Dadie , A.T., Koffi , K.P.B., Dabonne , S., Ban- Koffi , L., Kedjebo , K.D., Nemlin , G.J., 2010. Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans. Int. J. Food Sci. Technol. 45 (12), 2508–2514. K.S.V. Selvaraj, R. Rajendran, T. Saraladevi and H.P. Maheswarappa , “Evaluation of Coconut Hybrids Developed for High Nut and Copra”. Agricultural Research & Technology: Open Access Journal. Vol.5, Issue.4, pp.1, 2017. Kumar, N. 2018. Introduction to Spices, Plantation, Medicinal and Aromatic Crops second edition. pp. 121-263. Ministry of commerce and industry. https://Commere.gov.in Official website of Rubber Board of India, www.rubberboard.org.in. O sh and Venkatachalapathy , 2014 Processing and Drying of Coffee – A Review international Journal of Engineering Research & Technology. Processing of horticultural crops. https://ecourseonline.iasri.res.in Soumitra Banerjee, S. and Shrivastava S. L. Economic Analysis of Cashew Nut Processing in India 2014. Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur-721302, India. Symposium report transitional research in oral Optimizing chocolate production through traceability. A review of the influence of farming practices on cocoa bean quality. Food control. 45-60c good quality in sun drying. TNAU Agri tech portal. https://agritech.tnau.ac.in/horticulture/horti_schemes References: