Syllabus

Module 1: Classification, composition, structure and characteristics. Production status of spices in India: major spice-producing area in India and worldwide, export potential of processed and raw spice product
Module 2: Processing of major spices: Preservation and processing of major spices of India, the functional role of spices, the quality specification for spices
Module 3: Processing of minor spices: Preservation and processing of major spices of India, the functional role of spices, the quality specification for spices
Module 4: Processing of whole spice, spice powder, paste and extracts production and processing of spice mixtures spice oils and oleoresins
Module 5: Tea Pro-cessing: Composition and production of tea leaves processing of tea leave CTC tea, black tea, green tea and Oolong tea, grading and packaging processing of instant tea.
Module 6: Coffee Processing: Production and processing of coffee cherries by wet and dry method processing technology for coffee preparation of brew processing technology for instant coffee and decaffeinated coffee
Module 7: Cocoa processing: Cocoa bean- introduction, history and composition processing of cocoa bean processed products of cocoa.

To gain knowledge about the processing of Spices, Condiments and Plantation crops

To learn about different products derived from spices and plantation crops

To learn about the different rules and regulations for the spice trade

To train the students to present on topics of their interest related to spices for enhancing public speaking and clarity on the topic.

CO1: Detailed knowledge gained about the processing of Spices, Condiments and Plantation crops.
CO2: Detailed knowledge gained about the business models of Spices, Condiments and Plantation crops.
CO3: The course helps them in securing internship opportunities in spice processing companies.
CO4: The scheduled presentations increase student confidence in public speaking, which benefits both academic and non-academic purposes.

IS Singh and Vinod Singh, Major spices of India-Crop Management – Post Harvest Technology, Indian Council of Agricultural Research, New Delhi.

N Kumar, Introduction to spices, plantation crops, medicinal and aromatic plants, AVI Publishing, Co

T Yamamoto, L R Juneja, D-chi Chu ad M. Kim, Production, handling and processing of Spices, CRC Press

Palli Venkata Santhosh Kumar and V. Sudha vani, Post-Harvest handling and processing of plantation crops, NIIR Board of Consultants & Engineers