Project, Trade Technology Information - Contents on CD ROM

• Shelf life is determined by safety, acceptability, and nutritional content
• Heat, light, and moisture are the enemies of dried spices. Heat causes flavor loss, light fades colors, and moisture causes ground spices to cake
• Members of the red pepper family, including paprika and chili powder, will retain their color & remain fresher when stored in the refrigerator
• SHELF LIFE: If you follow simple storage and usage guidelines, your spices and herbs should retain
  their freshness for the following lengths of time:
  · Ground spices – 2-3 years
  · Whole spices – 3-4 years
  · Herbs – 1-3 years
  · Seasoning blends – 1-2 years
  · Extracts – 4 years
• Spice Grinding generates heat & causes temperature rise in the grinder to the extent of 95 degree C which is responsible for a loss of volatile oil in the tune of about 30% and also produces dark colour powder.

Basic Information

• Shelf life of food products

• Packaging Food

• FAQ

• Modified Atmosphere Packaging

• Herbs spices and essential oils Post-harvest operations

Companies & Products

• Flavor Technologies

• Company - Technology solutions

• Company with test Lab

• Food Irradiation
• Food Safety Tool
• Spices, Herbs & other vegetables
• Spice sterilisation
• Technology Source
• Retention of Flavour & Properties
• Irradiation of Spices
• Research Institute
• Labeling of Paprika
• Shock Wave Power Technology
• Electron Beam Accelerator
• Microbiological Survey of Commercial Herbs and Spices

• Spices Packaging System
• Onion & Spice Mix
• Sterilization of Spices & Herbs
• Sterilization
• Gamma Irradiation

Project Data

• Shelf-life extension
• Project proposal
• Project Information
• Value Chain in Major Seed Spices for Domestic and Export Promotion
• Toxicological Issues

Products & Quality

• Quality Parameters

• Quality minima document

• Quality Evaluation

• Quality Spices

• Coriander quality

• Coriander specification

• Laboratory Equipments

• Standards conformity assessment

• Disinfectant Deodoriser Spice

• Codex requirements

• Code of Hygienic Practice for Spices and Dried Aromatic Plants

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