Packaging and Storage of Spices

In India, spices are distributed and traded in a number of forms such as whole spices (cardamom, black pepper, clove, turmeric, ginger, cinnamon, cassia), seed spices (celery, fennel, cumin, fenugreek), powdered or ground spices (turmeric, chilies, ginger), spice mixes (curry powders and masala), paste (curry paste, vindaloo paste, ginger-garlic paste), concentrates (tamarind concentrate), oils, and oleoresins. Whole spices are generally traded in bulk quantities, and the processor grinds them and blends them into the finished spice products. Some quantities of the ground and blended spices are packaged in consumer packs of capacities ranging from 100 grams to 1 kilogram, depending on the consumption pattern, both wholesale and retail. Spices are high-value ingredients used in a wide variety of food preparations. Several factors are responsible for post-harvest losses of spices such as environmental factors, type of storage structure, length and purpose of storage, method of storing, etc. The environmental factors include temperature, moisture content of spices or spice products, pH, humidity, etc. Other biological factors are insects, pests, microorganisms, and rodents. Traditional storage structures and modern storage structures/practices, which include refrigerated storage, controlled/modified atmosphere storage technology, and hermetic storage methods, are followed. The protection required by whole spices is from moisture ingress/pick-up and insect infestation. The loss in flavor during storage in whole spices is negligible as the volatile oils are well protected within the cells of the plant material. Powdered spices are also traded in bulk quantities, and only a small portion is packaged in value-added consumer packs. In powdered spices, the deterioration is very rapid, and much more care is required in selecting a suitable package. Conventionally spices were exported in bulk packages; however, with efforts of Spices Board, Government of India, export in branded and value-added consumer packages is on the increase. Most traditional materials used earlier like paper, tinplate containers, and jute bags are being replaced by plastic materials for packaging of these products. Plastics are preferred due to their properties such as light weight, easy availability, compatibility, hygienic nature machinability, printability, heat sealability, and selective barrier properties. Nowadays polypropylene/high-density polyethylene (HDPE)-woven sacks are being preferred over jute due to their properties such as light weight, easy availability, compatibility, hygienic nature, machinability, printability, heat sealability, and selective barrier properties. Other standardized rigid and laminated packaging materials such as plastic, glass, and tin containers are used to retain the fragrance and property and extend higher shelf-life to all products. The latest trend is to use flexible intermediate bulk containers (FIBC) for export of spices. These bags have a capacity of up to 1 ton and offer various advantages such as flexibility, collapsibility, and durability, spillage avoidance, mechanized handling, light weight, freight saving, eco-friendliness, etc. The spice traders also use institutional packs of capacities ranging from 2 kg to 10 kg. The variety of packages used includes laminated flexible pouches and plastic-woven sacks which replace traditional material like tinplate containers and jute bags. In general, flexible packaging materials such as plastic film, pouches, woven bags, paper, and jute bags with plastic liners are used for raw and whole spice packaging in the case of consumer and institutional packages. The printed flexible pouches have recently become very popular in unit packaging of spices and spice products. Also, depending upon the functional and marketing requirements, the laminate/film can be tailor made to serve a specific need. Effective spice packaging pouches must preserve the spice’s rich aroma and great taste while keeping the product fresh and safe from outside elements. These pouches are available in different forms, viz., standup pouches, sample packets, foldover pouches and shaped pouches. Rigid packaging materials such as lined carton boxes, plastic, glass, and lined metal containers are used for powdered spice products and its extracts in unit packaging. Printed flexible pouches have recently become very popular due to their easy availability, excellent printability, light weight, machinability, and cost-effectiveness. Also, depending upon the functional and marketing requirements, the laminate/film can be tailor made to serve a specific need. Effective spice packaging pouches must preserve the spice’s rich aroma and great taste, while keeping the product fresh and safe from outside elements. These pouches are available in different forms, viz., standup pouches, sample packets, foldover pouches, and shaped pouches. Standup pouches can be considered for green and red pepper in brine solution, and vacuum and inert gas packaging of spice products in high barrier materials assure quality product even after 1-year storage. Proper use of indigenously produced materials and the possibility of cost reduction by introduction of refill packs, single-use packs, etc. are to be worked out. Similarly, for bulk packaging, the use of plastic lined jute bags or woven sacks will help in minimizing spoilage and spillage during storage and transportation. Different types of packaging and sealing equipment are widely used for packaging spice products with various capacities. Form, fill and seal machines have gained broad acceptance worldwide for packaging on extensive array of products. There are different filling methods available based on the product nature. Vacuum packaging is the simplest and most common means of modifying the internal gaseous atmosphere in a pack. Seals and sealing machines, like fillers, are constantly being refined, and speed has been improved to the current production rate of 120–150 pouches per minute. Sealers incorporate either one of many common satisfactory sealing methods, namely, band sealer, hot bar, impulse sealing, and induction sealing. These methods create a fused seal, while the pouch material is clamped between opposing jaws, thereby welding the opposing seal surfaces by applying heat and pressure. Exact pouch sealing conditions depend on the materials and machinery used, but monitoring of seal temperature, jaw pressure, and dwell time is essential. The process involves packaging the product in film of low oxygen permeability and sealing it after first evacuating the air. The various quality standards of BIS, FSSAI, AGMARK, ASTA, and ESA applicable for spices, spice powders, concentrates, and oleoresins are followed by the processors, traders, and exporters.