Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                

NUTMEG

Download as pdf or txt
Download as pdf or txt
You are on page 1of 18

NUTMEG

MYRISTICA FRAGRANS
NUTMEG AS A SPICE…….
Taxonomy
 Family - Myristicaceae
 Species -Myristica Fragrans
 Origin: Molluccas in Eastern Indonisia
 Introduced to Sri Lanka: In early 19th centaury.
 Plant: 15 – 20m in height, ever green plant, grown in
wet zone with the elevation about 600m.
 peak harvest comes after 20 years of age.
 Flowers: Generally unisexual.
 bisexual flowers of varying sexual composition can
also be found.

1 - Woody shell
2 - Pericarp
3 - Kernel
4 - Aril (mace)

Fig. 1: Nutmeg fruit anatomy.


 Fruit: Fruit colour turns into yellow during the ripening
and the pericarp splits into 2 halves exposing purplish-
brown, shiny seed surrounded by a net like red aril.

 Main exporters : Indonisia, Grenada, Sri Lanka,


Trinidad, China & India.
 Main importers : Japan, Singapore, UAE
 Average yield is 1500 dry nutmeg/tree/year.
USES
 Culinary purposes, usually in ground or grated form, to
flavor curries and other food products, confectioneries
and bakery products.

 Preparation of beverages and drinks.

 Ingredient in Ayurvedic and Chinese medicine.


HARVESTING
 Harvesting maturity : The ripe
or mature fruit splits open
at the groove while still
on the tree.

 Fruits in higher branches are harvested using bamboo


sticks.
 In some cases farmers let the cracked ripped fruits to
be fallen from the tree, and then collected.
POST HARVESTING PROCESS
 Split fruits are separated manually or heaped
for spontaneous separation.
 Peak production periods - January to March
and June to August
 Sharp knife is used to remove the mace
attached to the seed.
 The seed which is used as the spice is inside
the glossy shell.
 These seeds (with the shell) are then dried till
“tik tak” Or (rattling) sound upon shaking.
PROCESSING OF NUTMEG
 The nuts are dried until the kernel rattles in the
shell.

 Dried nutmeg can be sold as it is or can be shelled


and sold only the kernel.

 Heat shock can be given if the product fails the


microbial specifications.

 Packaging: Should be avoided the moisture


absorption.
NUTMEG DRYING
 Conventional method of drying is sun drying.
 Care should be taken as there’s a potential for case
hardening.
 To avoid case hardening seeds are rolled frequently.
 Mechanical dryers are also used.
EXTRACTION OF NUTMEG OLEORESIN

 Nutmeg oleoresin is a light yellow viscous


liquid.
 Obtained by solvent extraction of dried seeds.

 Specification :

Volatile
oil content (Min): 30 % (v/w)
Residual solvent (max): 25ppm
GRADES – As per the Department of Export
Agriculture

 Number I – With shell


Dark brown, fully matured seeds.

Further graded as;

 Grade I – Best quality seeds

 FAQ – Fairly good quality seeds

 BWP (Broken, Wormy, Punky)

 –Broken seeds with pest infestations


 Number II – Without shell
Light brown, partially mature seeds.
Further graded as;
 Grade II – Best quality without shell
seeds
 FAQ – Fairly good quality seeds
 BWP(Broken, Wormy, Punky)

 –Broken seeds with pest


infestations

 Number III
Pale brown, immature seeds.
STANDARD SRI LANKAN SPECIFICATION
# I – With shell # II – Without
shell
Grade I FAQ BWP Grade FAQ BWP
II

Number of Seeds 160 161- - 220 221- -


per kg (max) 225 275
Rating Nuts 90 75 - NA
% (min)
Inner Fugal 10 10 - 10 10 -
attacks % (max)
Insect 10 10 - 10 10 -
infestations %
(max)
Moldiness & Practically free
insect damage
Extraneous 1 1 - 1 1 -
matter
Shell & dust 0 0 2 0 0 2
particles
CHEMICAL, PHYSICAL & MICROBIOLOGICAL
SPECIFICATION
 Chemical
 Aflatoxin (max) – 5 ppm
 Total Ash (% w/w) - 2.2

 Acid-Insoluble (% w/w) -0.22

 Volatile oil (% w/w) - 11.22

 Physical
 Moisture % (max) – 12 %
 Extraneous matter (max) – 1 %
 Microbiological
 TPC cfu/g (max) = 105

 Yeast & Mold cfu/g (max) =10


3

 E.coli = Nill

 Salmonella / 25g = Absent


VALUE ADDED PRODUCTS
 Nutmeg oleoresin
 Nutmeg jam
 Nutmeg Chutney
 Nutmeg jelly
 Nutmeg powder
 Nutmeg oil
 Nutmeg butter

You might also like