Reading Manual for Mint and Mint Product Processing Under PMFME Scheme National Institute of Food Technology Entrepreneurship and Management Ministry of Food Processing Industries Plot No.97, Sector-56, HSIIDC, Industrial Estate, Kundli, Sonipat, Haryana-131028 Website: http://www.niftem.ac.in Email:
[email protected] Call: 0130-2281089 PM FME – Mint and Mint Product Processing CONTENTS No Chapter Section Page No 1 Introduction 2 1.1 Mint description 2 1.2 Local names for mint in India 3 1.3 Common varieties 3-4 1.4 Botanical description 5 1.5 Economic importance 5-6 1.6 Agro-climatic condition requirements 6-8 1.7 Harvesting and yield 8-9 1.8 Post-harvest management 9 2 Processing of mint and mint products 10 2.1 Peppermint (Mentha piperita l.) 10-11 2.2 Storage of mint leaves 12 2.3 Drying of mint 12 2.4 Freezing mint 13 2.5 Mint products 13-16 2.6 Mint oils 16-18 2.7 Menthol from mint oil 18 2.8 Peppermint oil extraction 18-19 2.9 Breathmint 19 2.10 Tableted candies and mints 19-21 3 Machineries for spice processing 22 3.1 Drying 22 3.2 Grinding and pulverizing 22 3.3 Mixing 23 3.4 Sieving 23 3.5 Packaging 23 4 Packaging of mint & mint products 24 Factors to be considered while choosing 4.1 24 packaging material Materials used in packaging of mint and 4.2 24 mint products 4.3 Types of packages 26-33 5 FSSAI regulations 34 5.1 Regulation for Spices 34 5.2 Regulation for dried mint 34-35 5.3 ASTA standards 35-36 5.4 ESA quality minima for spices 36 1 PM FME – Mint and Mint Product Processing CHAPTER 1 INTRODUCTION Spices are high value export-oriented crops extensively used for flavoring food and beverages, medicines, cosmetics, perfumery etc.