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Handbook of Asafetida Processing

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Handbook of Asafetida Processing PM Formalization of Micro Food Processing Enterprises (PM-FME) Scheme HANDBOOK OF ASAFETIDA PROCESSING ` TABLE OF CONTENTS Page No. Chapter 1: Introduction 1.1 Indian Spices 3 1.2 Asafetida 4 1.3 Major Component of Asafetida 4-5 1.4 Importance 5-6 1.5 Market Potential 5-6 1.6 Factors Affecting Market Potential 6-8 Chapter 2: Processing of Asafetida 2.1 Asafetida Processing 9 2.2 Manufacturing Process 9-11 2.3 Processing technology of Asafetida 11-12 2.4 Machines Used 12-13 3.1Chapter Characteristics 3: Packaging of Canned of AsafetidaMushroom 19-22 3. 1 Characteristics of Asafetida 14 3.2 Packaging Materials used for Asafetida 14-16 16-19 3.3 Frequently-used plastic-based packaging materials Chapter 4: Project Components 4.1 Land 20 4.2 Power requirement 20 4.3 Man Power 20 Chapter 5: Food Safety Regulations and Standards of Asafetida 32-34 21-22 5.1 Standards 22-24 5.2 Food Safety 5.3 Labeling Standards 24-26 Asafetida Processing Unit 2 ` CHAPTER 1 INTRODUCTION 1.1.Indian Spices Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some example of Indian spices. Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as flavouring — those are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. With spice, comes flavors and regular foods become luscious in taste. Each spice has a different texture, unique aroma, and enhancing features that bring out the best of the ingredients and make food delectable. India, known as the home of spices, boasts a long history of trading with the ancient civilizations of Rome and China. Today, Indian spices are the most sought-after globally, given their exquisite aroma, texture, taste and medicinal value. India has the largest domestic market for Asafetida Processing Unit 3 ` spices in the world. Traditionally, spices in India have been grown in small land holdings, with organic farming gaining prominence in recent times. 1.2. Asafetida Asafoetida, also spelled asafetida, gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum that is from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odor. Asafetida is a hard-resinous gum, grayish-white when fresh, darkening with age to yellow, red and eventually brown. It is sold in blocks or pieces as a gum and more frequently as a fine yellow powder, sometimes crystalline or granulated. In its pure form, it is sold in the form of chunks of resin. The odor of the pure resin is so strong that the pungent smell will be absorbed by other spices and substances stored nearby. Hence, Asafetida has to be stores in an airtight container. The mixture is sold in sealed plastic containers with a hole that allows direct dusting of the powder. Used along with turmeric, it is a standard component of lentil curries, such as dal, curries, and vegetable dishes, especially those based on potato and cauliflower. Asafoetida is used in vegetarian Punjabi and South Indian cuisine where it enhances the flavor of numerous dishes, where it is quickly heated in hot oil before sprinkling on the food. The spice is added to the food at the time of tempering. Early records mention that Alexander the Great carried this “stink finger” to use as a seasoning. It was used as a spice in ancient Rome, and although not native to India, it has been used in Indian medicine and cookery for ages. It was believed that asafoetida enhanced singers’ voices. In the days of the Mughal aristocracy, the court singers of Agra and Delhi would eat a spoonful of asafoetida with butter and practice on the banks of the river Yamuna. Asafetida Processing Unit 4 ` 1.1.2. Harvesting- The gum resin is obtained from incisions in the roots and rhizomes of the plants. Usually plants of sour to five years old develop very thick and fleshy, carrot shaped roots. The upper part of the root is laid bare and the stem is cut close to the crown. The exposed surface is covered by a dome shaped structure made of twigs and earth. A milky juice exudes from the cut surface which soon coagulates when exposed to air. After some days, the exudate gum-resin is scraped off and a fresh slice of the root is cut. Period of harvesting/collection: Tapping is usually done in March and April, just before the plants flower. 1.3. Major component of Asafetida • Asafoetida has a powerful odour and a bitter acrid taste, due to the presence of sulphur compounds in it. • Asafoetida contains about 40-60 per cent of resin, 25 percent of gum, 10 percent of volatile essential oil and other compounds like ash.The resin consists chiefly of asaresinotennol, free or combined with ferulic acid. • An analysis of asafoetida shows it to consist of carbohydrates 67.8 per cent per 100 gms, moisture 16.0 percent, protein 4.0 per cent, fat 1.1 percent, minerals 7.0 percent and fibre 4.1 percent. Its mineral and vitamin contents include substantial calcium besides phosphorus, iron, carotene, riboflavin and niacin. 1.3.1 Vaue Addition • The milk juice obtained from the root becomes a brown, resin-like mass after drying. Asafoetida is processed and marketed either as lumps or in powdered form. The lump asafoetida is the most common form of pure asafoetida. • The trading form is either the pure resin or so-called “compounded asafoetida" which is a fine powder consisting to more than 50% of rice flour and gum arabic to prevent lumping. The advantage of the compounded sorin is that is is easier to dose. • The gum-resin is also steam distilled to obtain the essential oil known as Oil of Asafoetida. Asafetida Processing Unit 5 ` 1.4. Importance • This spice is used as a digestive aid, in food as a condiment, and in pickling. • It plays a critical flavoring role in Indian vegetarian cuisine by acting as a savory enhancer. Sometimes dried and ground asafoetida (in small quantities) can be mixed with salt and eaten with raw salad. • Asafoetida has long been used as a food flavouring and medicinal herb. It is still sometimes used in modern herbalist where it is especially valued in the treatment of hysteria, some nervous conditions, bronchitis, asthma and whooping cough. • The gum resin is antispasmodic, carminative, expectorant, laxative, sedative. The volatile oil in the gum is eliminated through the lungs, making this an excellent treatment for asthma. • It is used as a flavoring agent and forms a constituent of many spice mixtures. • Asafoetida is useful in the treatment of respiratory disorders like whooping cough, asthma and bronchitis. • It is reputed as a drug which expels wind from the stomach and counteracts any spasmodic disorders. It is also a nervine stimulant, digestive agent and a sedative. 1.5. Market Potential Hing commands 6-8% wallet share in India’s humongous spice market and its presence in Indian curries is not as palpable as perhaps, dry red chili or mustard. Demand for processed hing first shot up in the 1920s across most southern markets, especially around Tanjore in Tamil Nadu. This was when LG & Co, then helmed by Khimji Laljee (Laljee Godhoo’s son), set up its first offsite plant at Nagapattanam. The demand cycle peaked again in the late 1970s and early 1980s when the company set up more processing units in Chennai, Kumbakonam and Nashik, besides a mother plant in Mumbai. The Nagapattanam unit was shut when the Chennai unit started. Hathras has been a large scale producer of Asafoetida or hing for the last 100 years in India. This has given the district a distinct identity. Raw Asafoetida is mainly imported from countries like Afghanistan, Tajikistan, and Uzbekistan among others.Asafoetida as a product is being used since years as an important ingredient. There is a good demand for quality compounded asafoetida in the domestic market and as well as in export market. The precise estimate of domestic market for compounded asafoetida is not available. India has been exporting asafoetida Asafetida Processing Unit 6 ` to UK, Yemen, Belgium, Kenya, Malaysia, Oman, Switzerland, United Arab Emirates and other countries. The price for the good quality asafoetida in the domestic market varies anywhere between Rs.100 to 500/- per kg. It is estimated that about 3500 tonnes of asafoetida is processed and marketed. Asafetida Processing Unit 7 ` CHAPTER 2 PROCESSING OF ASAFETIDA 2.1. Asafetida/Hing Processing The perennial asafoetida plants has several varieties and are native to the region between the Mediterranean region to Central Asia, especially Iran and Afghanistan. The other species, known botanically as Ferula northex, grow abundantly in Kashmir, Western Tibet and Afghanistan. Hing (Ferula alliacea) and Hingra (Ferul foetida) are the two varieties of asafoetida known and recognized in India. With hing, a further distinction is made according to the country of origin, Irani hing from Iran and Pathani Hing from afghanistan.
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