Premium Pulman Spices Processing Equipment & Plants/Systems
The term spices refers to naturally occurring agricultural products used to enhance the flavor of food and beverages. Their unique aroma and taste come from volatile oils present in the plant material.
Currently, the spice trade in India is valued at nearly ₹6,000 crores, highlighting its global significance. Historically, spices were so valuable that they triggered major trade routes and even wars in Europe.
Spices can be derived from any part of the plant containing volatile oils, such as:
- Leaf Spices – Mint, Basil, Oregano, Bay Leaf
- Stem Spices – Cinnamon, Cassia
- Flower Spices – Cloves, Saffron
- Fruit Spices – Chilli, Paprika, Cardamom
- Seed Spices – Mustard, Nutmeg
- Root Spices – Turmeric, Ginger
Processing of Spices
Spice processing involves a series of steps to preserve quality and retain essential volatile oils, which directly influence the flavor and market value of the final product.
Key Processing Steps:
- Harvesting
- Primary Processing
- Pre-Cleaning
- Final Processing
- Sterilization
While harvesting and primary processing are usually carried out on farms, the remaining steps are performed at industrial facilities. With stricter regulations from bodies like the US FDA, AIB, and HACCP, modern spice processing increasingly relies on automation and strict quality standards.
- Harvesting
In India and other developing countries, spices are often harvested by hand-picking. This traditional method can result in wastage, bruising, and microbial contamination, raising risks such as Aflatoxin formation.
- Primary Processing
Involves removal of unwanted parts, drying, and basic preservation. Techniques vary by spice type and regional practices.
- Pre-Cleaning
This stage eliminates contaminants like stones, mud, twigs, animal waste, and bird droppings. Common equipment includes:
- Aspirators
- Vibrating screens
- Static rollers
- Intended drum separators
- Final Processing
Spices are further refined into usable forms, such as:
- Ground spices
- Oleoresins (via solvent extraction)
Mechanical grinding and solvent-based extraction are common methods.
- Sterilization
Sterilization ensures spices are safe for consumption. Methods include:
- Heat sterilization
- Steam sterilization
- ETO sterilization
- Irradiation
While each method has pros and cons, industry standards (ASTA, AIB) now encourage naturally sterilized spices. Many companies and cooperatives are setting up model farms to train farmers in modern harvesting and processing techniques.
Premium Group – Specialists in Spice Processing
All machinery produced by the Premium Group is specifically designed for spice processing.
The selection of equipment is based on the processing needs and the characteristics of the material being handled. Below is a summary of the types of equipment and their typical applications:
Industrial Pulverisers
- Miracle Mills & Universal Mills – Ideal for coarse grinding and pre-cutting tasks, such as with chillies.
- Wizcon Mills – Suitable for starchy materials like turmeric and ginger.
- Roller Mills – Used for milling non-fibrous spices such as pepper.
- Micro Pulverisers – Designed for fibrous materials like coriander and cumin.
- Turbo Classifier Mills – Effective for fine grinding of medium-oil-content fibrous materials like chilli.
Industrial Separators
- Vibrating Screens, Air Classifiers, Precleaners, Gravity Separators, and Destoners – Used in the initial cleaning stages.
- Gyro Screens and Roto Sifters – Used for final product separation and refinement.
- Pulse Air Jet Filters – Applied in pollution control systems.
Process and Material Handling Equipment is also utilized to automate the spice processing lines.