Some of the problems associated with ground spices have resulted in the currently widespread use of preparations based on solvent extracted oleoresins. In concentrated form, these oleoresins maybe either dispersed or “dry-soluble” spices or more recently encapsulated spices. These are standardized as to their flavoring effect and are very hygienically acceptable. The compositions of such products vary among suppliers and find advantage in large scale manufacturing of processed foods. The food manufacturer has now a wide range of processed spices for soups and meat products. In spite of this, the food manufacturer is constantly in search for the best flavoring product to improve his current lines or for development of new products.
A number of papers concerned with various aspects of spice extraction were presented at the International Conferences on Spices in April l972 organized by the TPI.
Current World Trends in Spices
In l970, the USA imported some 265 m lbs of all spices valued at about $l06M. Of these, l4% were processed into essential oils and oleoresins. About 90% of the spics handled by only a few companies involved the processing of pepper, paprika, capsicum, celery, ginger, turmeric, cinnamon and clove. On the American Spice Market in l972, about $l50 lM of spices were imported to the USA each year. In the USA, there is now an import and domestic inspection program, the analysis being run by competent laboratories recognized by the ASTA and FDA.
The exports of spices in Ceylon formed l% of its total export value in l950 to l960 and has increased to about 2-=3% during l965-l970. Its major spice crop is cinnamon and provides about 60% of the world’s supply of these spices. agricultural diversification has been directed at replacing rubber and tea, and Ceylon now has several private producers of cardamom, nutmeg, pepper, ginger and turmeric. Essential oil production is expected to increase with the attention given now to the growing of these spices.
Improved distillation techniques and methods of quality control are now being developed at CISIR and attempts are being made to use instrumental methods for this program. The chemistry of the constituents of the main spices are being studied as a prerequisite to their proper quality assessment. The Ceylon Bureau of Standards is formulating specifications for all essential oils and spices produced in their country. Particular attention is being paid to the cultivation of chilies as this spice is at present being imported. Effects are also being made to improve the growing aspect, distillation technique and assessment of quality of cardamom, cinnamon and pepper.
For more information contact:
Dept. of Science and Technology
Rm. 303 DOST Bldg., DOST Complex,
Gen. Santos Ave., Bicutan, Taguig City 1631
Telephone Nos: (632) 837-20-71 to 82