8-1Spices of the World - Aggie Horticulture of the... · Spices of the World An Overview Spices...
Transcript of 8-1Spices of the World - Aggie Horticulture of the... · Spices of the World An Overview Spices...
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Spices of the World
An Overview
Spices Drove Exploration
Major voyages of exploration in search of spicesPepper and Clove
High demand in EuropeVery valuable commodityFind and control source
Spices Important in World Trade75% of World Trade
PepperCapsicumsCinnamonGingerTurmeric
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Percent of World Trade forImportant Spices
2%Vanilla4%Cardamon6%Ginger8%Turmeric14%Tree spices15%Seed spices22%Capsicum33%Pepper
Weiss. 2002. Spice Crops. CABI Publishing
Tropical Spices imported in theUSA
14,0007,200
1,200
19,500
54,0003,200
USA imports
India (91,000 to Japan)Ginger
IndiaCumin
Indonesia, Madagascar, Sri Lanka, Tanzania
Clove
Madagascar, Indonesia, Sri Lanka, Seychelles
Cinnamon
India, Morocco, Sri Lanka, Tanzania
Chilli
Guatemala, IndiaCardamon
Producing countriesSpice
Tropical Spices imported (tonnes) in the USA
1,900
2,300
42,500
1,500
200
USA imports
MadagascarVanilla
IndiaTumeric
Brazil, India, Indonesia, Madagascar, Malaysia, Sri Lanka
Pepper
Indonesia, Grenada, Sri Lanka, India, Malaysia
Nutmeg
Indonesia, Grenada, Sri Lanka, India, Malaysia
Mace
Producing countriesSpice(Weiss, 2002)
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FAO Production Statistics(FAOSTAT, 2000-2004)
3%3%49%45%6.5Vanilla
<1%28%70%1%74Nutmeg
<1%17%79%3%344Pepper
<1%<1%98%1%121Cinnamon
<1%<1%74%26%118Clove
OceaniaLatinAmerica
AsiaAfricaWorld
% of World Production1,000s MT
Origin of Spices
Vanilla CinnamonPepper
CloveNutmeg
Fleshy herbaecousvine, hot, moistclimate
MexicoVanilla
Evergreen trees, tropical lowland, dioecious
Papua New GuineaMoluccas (Indonesia)
Nutmeg
Tropical woodyvines, wet tropics
Hills of western IndiaPepper
Tree of the wettropics
Sri Lanka, India, SE AsiaCinnamon
Evergreen tree, tropical maritimeclimate
Moluccas (Indonesia)Clove
HabitatOriginSpice
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Clove - Syzygium aromaticum
Evergreen treeUp to 15 mGlossy green leavesFragrant red flowersPurple fruit
HarvestInflorescence
Buds at full size but before they openLeaves
Leaf oil
Clove Branch
Clove Branch and Flower
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AdaptationLower montane forests
Partial shadeBelow 300 m
Precipiation: 2,000 to 3,600 mmDry season needed for best production
Flower bud initiationHigh humidity at flowering reduce yields3 month dry season (60-80 mm) for better quality
Early Trade and Use
Chinese, 200-206 BCFrom Philippines
India, 2nd century AD Egypt, 1st century AD
Regular imports by 2nd century4th century, traded around the Mediterranean
13th centuryMajor source for Europe was VeniceVia Alexandria supplied by Arab sailors
Origin of Clove
CloveArabs
1512 Portuguese
1600s Dutch
Mid 1700s French
1796 British
China 220 BC
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Trade
Arabs – traded with EuropePortuguese – 1512 found MoluccasDutch – early 1600sFrench –
Mauritius, Ile de France, Reunion Island, SeychellesIntroduced to Zanzibar in 1818
BritishOccupation of Moluccas (1796-1802)Penang and other British colonies
020,00040,00060,00080,000
100,000120,000
1950 1960 1970 1980 1985 1995
Clove Production 1950 to 1997 (Weiss, 2002, p 12)
Zanzibar Indonesia Madagascar
Recent Production History of Clove
Propagation
Traditional from seedSeed orchards from selected treesNursery production – 12 months Transplant to field
1-2 seedling per space8-9 m for clove production1 m in row to create hedge for leaf harvest
New plantations needWindbreaksShade
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Harvest
ProductionBegins to bear 4-5 yearsFull production at 20 yearsBear for 100 years
Varies tremendously from year to yearAverage 4-5 kg/tree (0-50 kg/tree)Climatic conditionsShoot and flower initiationFruit set
Harvest
Clove clustersBuds full sizeCalyx base pink flushDo not ripen uniformly5-8 hand harvests per tree25-55 kg of wet cloves per day
Commercial leaf oil production
Hedge row plantingOnly in MadagascarYield 2-3 mt leaves/haPicked every 2-3 weeks
Harvest from clove orchardsCut foliage off and strip off leaves
Top to encourage branchingLower clove yields
Collect fallen leaves every 2-3 weeks
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Processing
ClovesBuds separated from peduncles and pedicelsDried
LeavesOil extracted via steam destillation
Uses
ClovesDomestic cooking – whole cloves
Pies, stews, soups, ham, porkIndustrial food processing – powder
Baked goods, proceesed meats, picklesCigarettes
Indonesian Kretek cigarettes up to 8%
Uses – Oil Main component is Eugenol
SourcesBud, stem, leafBud is highest quality
UsesSeasonings and processed food (bud only)PerfumerySome in pharmaceutical and dental products
Antimicrobial, antioxidant, andinsecticidal activity
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Pepper
Piperaceae
Pipernigrum
PepperPerennial glabrous woody climber
Piperaceae
Piper speciesnigrumnigrum, Black/white pepper
Most importantcubebacubeba, Cubeb pepperlongumlongum, Long pepper
Peperomia and 10 other genera
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Origin of Pepper
Pepper
Native to Wet Tropical Forests
Commercial Production20º of the equator
Temperature25-35 CMinimum 15-18 C
Rain, well distributed and humid2,000 to 3,000If dry season, while berries maturing
Cloudy, partial but not heavy shadeSoil, well drained and slightly acid to neutral
Propagation
Stem cuttings, 4-5 months in the nursery
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Planting and pruning
Planted with a support (3m x 3m)Living or dead, 4-9 m in heightTie 3 climbing vines to support
PruningRepeated head back to cause branchingEvery 10 nodes prune back7-8 prunings to top of supportMaximize # of fruiting branches
Harvest
First harvest18-20 months after plantingFlower to harvest, 4-10 months
Harvest over 3-4 monthsWhite pepper, 1-3 berries ripeBlack pepper, berries still greenHarvest every 2-3 weeks
Yields
Well managed orchard in Sarawak1st picking, 8,000 to 9,000 kg/ha6th – 10th picking, 18,000 kg/ha
Small farmers – primary producersIndia: 900 - 1,000 kg/haSri Lanka: 1,350 - 2,500 kg/haBrazil: 600 – 4,000 kg/ha