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MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR
COUNTRIES
Literature Review
The market for high quality condiment paprika for the spice and cosmetic
industry is
rapidly increasing worldwide. Historically, India has produced the high quality
condiment
paprika required; however, exports have declined significantly over the last 10
years.
This is partly the result of heavy metal contamination caused by air pollution
and bad
publicity because of some Indian companies selling adulterated paprika. At the end
of 1999
the Indian authorities had to destroy approximately 25,000 tons of
adulterated paprika.
Exports decreased significantly, with the Indians exporting virtually no condiment
paprika
to their traditional customers Czechoslovakia, Japan and Germany by 2006.
The India research organizations tried to restore the reputation of their
product by
producing the famous paprika cultivars in overseas countries such as Israel,
South Africa
and now in Australia. ASAS Pty. Limited successfully negotiated with the
Indian
Vegetable Crop Research Institute Ltd. to obtain the rights to be the sole
licensee of their
famous condiment paprika cultivars for the South Pacific region.
With the help of the Indian cultivars and other genetic material we hope to
establish a
viable condiment paprika industry in Australia. During 1995-96 the total paprika
products
imported into Australia were valued at $5.3 million. If we consider the
Australian,
European, North American, Japanese and South East Asian consumption then
we can
conservatively estimate these markets at 19,000 t y -1 which is a potential
market of $55
million. To exploit this opportunity it requires the development of elite
adapted varieties
and integrated production, harvesting and processing systems.
Capsaicin and oleoresin extracted from condiment paprika for pharmacology
and the
cosmetic industry must also be considered. Due to the restricted use of
artificial coloring
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M.P.BIRLA INSTITUE OF MANAGEMENT
agents allowed in cosmetics and canning industries, demand for the resin is
increasing
rapidly. Demand for the milled paprika product has grown by 42% in the last
five years.
We estimate the current growth is 20% per annum.
This rapid increase in Australian imports reflects current global demand.
European
condiment paprika marketing experts estimated 20% growth in condiment
paprika
consumption in Europe and Asia.
It is interesting to study the world condiment paprika trends. Table I. shows
condiment
paprika production data of selected countries. These data are based on recent FAO
reports
and it is suspected that both in China and North America the hot chili
production is
included as well. However, if we look at the traditional condiment paprika

producing
countries we can observe that Morocco, South Africa, Israel, Slovenia and
Spain have
relatively constant production. India tried to adjust its production to the spice
industry's
requirements. Zimbabwe focused its paprika production for oleoresin
extraction. All their
products were exported to Spain and Germany mainly for oleoresin (pigment)
extraction
and as it can be seen on this table their production has increased year by year
according to
the market requirements. Unfortunately the recent political developments in
Zimbabwe are
greatly hindering and they might significantly reduce their paprika production and
export.
TABLE I. Paprika Production
Country 1999 2000 2002
Morocco 12,000 12,000 12,000
South Africa 11,000 10,000 9,500
Zimbabwe 10,000 22,000 23,000
China 200,000 200,000 200,000
Israel 2,600 2,600 2,600
India 45,323 65,000 48,000
Slovenia 6,100 6,100 6,100
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Spain 6,000 6,000 6,000
North America 56,000 50,000 50,000
Late in 1999 I was privately informed by a wheat breeder colleague of some
problems of
condiment paprika production in India due to the air pollution and adulteration as
explained
earlier. My immediate response was to produce the Indian Condiment Paprika

here in
Australia in cooperation with the appropriate Indian organizations. Dr Norbert
Somogyi
contacted me, a research scientist attached to the Indian Vegetable Crop Research
Institute,
Condiment Paprika Research Unit (later Paprika Unit), India. He and his superiors
liked the
idea and after exchanging many faxes and letters the possibility of a close
cooperation was
suggested.
The Indians provided me with seed of their most popular varieties. These
varieties were
included in a small-scale variety trial at The University Sydney, Plant
Breeding Institute,
Cobbitty. This trial, my earlier experiments and the practical experience of
many market
gardeners demonstrated that Capsicums of Indian origin could be successfully
grown in
this country. The Indian condiment paprika varieties are performing
satisfactorily even at
Cobbitty in spite of the fact that the site is not ideal for paprika production.
It was clear that condiment paprika could not be grown in Australia with the
same crop
husbandry practice as in India and many other paprika producing countries where
the hand
labor is relatively cheap. It was decided that a research program should be initiated
to find
out the best crop husbandry practices and develop cultivars that are suited for
mechanized
production systems.
To achieve these aims an application was made to RIRDC for a grant to assist this
program.
The reasoning for this grant was to introduce and further develop genetic
material of
condiment paprika to produce cultivars with high initial pigment (> 200
ASTA) and dry
matter content suitable for direct seeding and mechanical harvesting. To
develop a
commercially viable integrated production, harvesting and processing system for
identified
markets by 2002. In this Project ASAS Pty Ltd was in cooperation with
industrial/commercial partners, The University of Sydney, Plant Breeding
InstituteMARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR
COUNTRIES
Cobbitty and the Indian Condiment Paprika Research-Development Ltd. A
three-year
research grant was approved. The plant breeding part of the program is proceeding
well as
will be explained further on. Nevertheless, the commercial production and
mechanization
part had major setbacks.
It may be said that it was difficult to decide which is needed first. Should the
production be
established at first then buy the machinery or the reverse. Our industrial
partner tried to
grow paprika without having specialised harvester and drying facility. After two
years they
decided that low yield, harvesting by hand and using batch driers are
uneconomical and
therefore they discontinued their cooperation with us. During the 1999/2000 season
on Mr.
Graham Blight's property at Whitton two hectares of Szegedi 80 paprika
cultivar was
successfully direct sown and had a stand of approximately 220,000 plants per
hectare. With
the help of the NSW Department of Agriculture they identified a pre-emergence
weedicide
(Devanol) that can be successfully used with direct seeded paprika. Mr. Blight also
found
that in the case of direct seeding only furrow or drip-irrigation can be used
because
overhead watering on clayey loams can be detrimental on emergence.
I estimated the yield at 22 tonnes per hectare. Unfortunately due to lack of
availability of
specialised machinery it was hand-harvested and because of the high labour
costs only
approx. 10 tonnes were harvested. The drying was done by a tomato batch-drier,
which also
proved to be very expensive. It was established that agronomically paprika
can be grown
on a large scale, however, without full mechanisation including specialised
driers it is
uneconomical. A specialised harvester costs approx. USD130,000.00 and a mobile
drier is
about the same. Including the machinery, drier and improved research
equipment half a
million dollars initial investment is needed.
In opposition to the commercial production attempts the plant improvement
program
progressed according to plan. Thirteen Indian condiment paprika cultivars were
reselected
in 1997. 102 selections were grown at Cobbitty in 1997/98 and 24
outstanding progenies
were sown in variety and strain trials on two sites at Merriwa and Cobbitty. The
Merriwa
trial averaged a converted plot yield of 23.4 t/h while the Cobbitty trial's
mean yield was
26.1 t/h. The pigment test at Merriwa averaged 143.7 ASTA and at Cobbitty
204 ASTA.
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Both the yield and the pigment tests indicate the lower nutrient status and
weed
competition of the Merriwa site.
Our aim is mechanical harvesting and therefore it is extremely important to
have a
synchronised ripening. From practical point of view the large portion of the yield
should be
available at first harvest. In this regard the standard Szegedi 80' s
performance was
acceptable while a selection of Kalocsai 801.2 was the best, 92.5% of the total yield
came
off with the first harvest (Table b). It was decided in agreement with the Indian
colleagues
that the four outstanding lines be sown for seed increase, to be subjected to
further tests
during the 2000/2001 season and the best line to be submitted for
registration for Plant
Variety Protection. It must be noted that a number of our selections have
reasonably high
pigment (ASTA) content (Table II)
Table II. Proportion of Yield at First Harvest
Cultivars Origin %
Papri Mild USA 58.1
Conquistador USA 50.0
K.801.2 PBI 92.5
K.801.8 PBI 71.0
Sz.80 Indian 80.6
K.121 Indian 80.3
K.57-231 Indian 79.0
Sz.20 Indian 74.9
K.50 Indian 72
SzNFD Indian 65.2

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Table III. Pigment (ASTA) Levels of Selected Cultivars

Cultivars ASTA
Papri Mild 155
Conquistador 130
K.801.8 195
K.801.2 185
K.50 187
Sz.20 180
K.121 205
K.57-231 210
Sz.80 238
SzNFD 320
One of the main aims of our plant improvement work is to develop cultivar
or cultivars
suitable for mechanized production particularly for mechanized harvesting. We
identified
the gene in a wild species, Capsicum chacoense, which allows the fruit to be
detached from
the calyx at full maturity; however, in this species the fruit is soft at this
stage. Earlier it
was believed that the same gene causes both the detachability and the fruit
softening at
ripening. We successfully separated the detachability from the softening gene.
We have
now several early generation lines in our backcrossing program where the
detachability is
combined with the condiment paprika characteristics.

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It is important both from hand or machine harvesting point of view that the pedicel
should
easily snap off the stem. We identified a trait, which allows the very easy separation
of the
pedicel. We have several F4 condiment paprika lines having the ' snap off' trait.
To be able to produce hybrid seed in a reasonable price bracket we
designed a system
where the identification of genetic male-sterility in seedling stage is needed and
the malesterile plants are to be propagated with the help of micropropagation. Male
sterile plants
together with the pollen source are planted out in the field where the fertilisation
will take
place with the help of bees. It must be pointed out, that besides import
replacement and
export possibilities of paprika products we see a number of new avenues that may
outweigh
the previously mentioned commercial prospects.
These are:
The hybrid seed production scheme that is under investigation is patentable. This
will also include a protocol of commercial micropropagation of capsicum and a
possible hybrid seed export.
Both of the genes of detachability from the calyx and ' snap off' trait of pedicel
may
be patented. Nevertheless, the protected cultivars possessing these genes will open
up a seed export.
We should not neglect that besides the commercial values a great deal of
scientific
progress will be made serving other crops as well.
Most of the Australian investors look at condiment paprika only as a source of
spice. The
Zimbabwe farmers realised that the spice is only a side product of the
condiment paprika
industry the main application is coming from pigment extraction to be used in the
cosmetic
and food industries. Some of our companies looking at the potential of the paprika
industry
examined only the milled spice side of the trade and found it too small considering
it solely
as an import replacement. Some other representatives of the local spice business
stated that
India rules the oleoresin industry and we do not have a chance to compete with
them. I am
quoting from AIC Market Briefs regarding paprika oleoresins dated 3rd August 2000
when
they state: "However, the Indian product (paprika oleoresin) is generally
regarded as too
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hot for optimal use as a colorant." If I go further and quote from the Kancor Crop
Updates
dated 21 st July 2000: "Oleoresin Paprika. Indian sources of raw material have
almost dried
up except for limited availability of cold storage stock. Zimbabwe situation
continues to be
uncertain. The world supply situation continues to be firm and more buyers are
chasing the
limited supplies. Oleoresin availability is extremely limited and prices are
moving up in
response to the raw material situation - this situation is expected to continue."
Further on I may quote a few $s and cents figures: Under our environment
and with
reasonable crop husbandry we can produce 25 t/ha of raw paprika. Minimum 1/6 th
of the
produce will be milled product and that equals 4166 kg. The store value of
this is after
milling: AUD24,996.00 (@ $6/kg). In general it is estimated that 10 - 14 kg

of dried
paprika is needed to produce 1 kg of paprika oleoresin depending on the pigment
content of
the raw material. If we take the average that is 12kg than from the 25 t/ha
produce we
obtain 347.00 kg oleoresin which has a value of AUD34,022.66 (@ $98/kg)
Using the
petrochemical (Hexane) extraction method the cost of processing is fairly low cc.
$1.50/ kg
of the extract. Mr. Graham Blight did some test marketing as fresh produce
on the
Melbourne and Sydney markets.
He found, particularly in Melbourne, that the public was glad to buy these
new ' sweet
chillies' . We found out with every introduced crop eg. wheat, cotton etc. that the
introduced
cultivars in their original forms do nor perform as well as the locally improved
cultivars at
a later stage. This syndrome is quite obvious in the case of condiment
paprika. For this
reason a further plant improvement program is a must. Up-to-date we are
extremely
grateful to RIRDC for providing us with a research grant during the past
three years. We
reapplied for further support and further two years has been approved.
Unfortunately we
received approx half of the monies we applied for.
This reduction of research monies means that we have to cut back drastically our
research
program. The paprika story is very similar to the cotton. The local farmers except
one were
afraid at the beginning of the cotton growing in NSW. The cotton industry
really started
when on my encouragement two American cotton farmers moved to the
Namoi Valley.

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Maybe our solution is to encourage a few Zimbabwe paprika farmers to come here.
(Derera,
2000)
INTRODUCTION TO THE COMPANY:OILS AND

OLEORESINS
Spices form a major class of natural ingredients used in most food products today.
Indian
food is well acclaimed the world over for its richness in taste and aroma, due to the
variety of
spices that form a distinguishable part of our food. In western countries and indeed
in most
parts of our world, both flavor and color value of spices is utilized to a great extent.
Spice Extracts- Essential oils and Oleoresins:

Spice extracts serve as an alternative to whole and ground spices and provide
stability
required in product formation. Essential; oils are the aromatic, volatile components
present in
most spices that provide the characteristic flavor and aroma to the spice. They offer
a number
of advantages, as they do not impart color to the end product. They are usually
uniform in
their flavoring qualities and free of enzymes.
Oleoresins are viscous-to-tacky material extracted from ground spices with volatile
solvents.
They provide a more complete flavor profile than essential oils. They consist of
essential oils,
soluble resins and other non-volatile items such as heat components. Oleoresins are
hygienic;
being free from bacteria, they can be standardized for flavoring strength. They
contain
natural anti-oxidants, are free from enzymes, have a long shelf life and are less
bulky in
storage.

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SPICE OILS AND OLEORESINS:
Indias production capacity of spice oils and oleoresins is not fully exploited and
there exists
a vast untapped demand, particularly in the emerging markets. Changing food
habits, demand
for natural flavor and color, and the assurance of quality and hygiene is
predominantly
responsible for the increase in demand for spice oils and oleoresins.
India has unique position in the export of spice oils and oleoresins in the world.
Exports of
these products have shown an annual growth of 15 percent in quantity and 41
percent in
value terms over the last five years. The major markets for spice oils and oleoresins
are the
USA, the UK, Germany, France, Canada, Japan and South Korea.
Technology used:
1. At present, steam and distillation and chemical solvent extraction processes are
prevalent in India. The chemical extraction of food materials is being phased out
due
to the health hazards associated with chemicals and solvents used in these
processes.
2. The extraction processes used here is the super critical fluid extraction (SCFE)
method, which makes use of carbon dioxide as solvent. This technology is state-ofthe-art and globally proven; moreover, it is environmentally friendly. It is extensively
used in Europe, the USA and Japan. The price realizations of products obtained from
this process are much higher compared to the products obtained from the
conventional method, as the former do not contain a chemical residue and purity
levels are very high.
3. The liquid carbon dioxide coming out of the pump is heated up to the required
temperature of extraction at 60-70 degrees centigrade, when it reaches a liquid and
gas phase and is admitted into the extractor through a removable basket with
perforated disks at the bottom and top to allow the liquid/gaseous CO2 to pass
through the ground spice material.
4. The gaseous CO2 diffuses the oils and oleoresins present in the spice and liquid
CO2
being under super critical condition absorbs the food materials to be extracted and
oils and oleoresins flow out of the extractor.
5. Before it enters the separators, the pressure is dropped to certain level wherein
the
oleoresins portion is separated in the first separator. On a further drop in pressure,
the
essential oils are separated in the second separator.
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6. The residual CO2 coming out of the second separator is condensed in the
condenser
and returns back to the day tank for recycling. This process continues till the
essential
oils and oleoresins are extracted completely.
After extracting the essential oil and oleoresins from the spices by the SCFE
method, the
residue powder can be utilized as cattle feed and poultry feed for its protein value
and as an
ingredient in bakery products for flavoring.
Raw materials, plant and machinery

The major raw materials required are dry ground spices such as chilies,
ginger, turmeric,
coriander and fine spices and carbon dioxide.
The main plant and machinery required are extractors, separators, circulation
pump, preheaters, and measuring and controlling systems, which can be imported from
Austria. The
others, which need to be imported, are the CO2working tank and condenser from
Germany.
The cooling unit, compressor, etc., can be procured indigenously.
Marketing
The company can sell its entire production in international markets, and it may
initially enter
into a marketing tie up for this purpose. It may enter into an agreement for buy
back of 100%
production of spice oils/oleoresins extracted from ground spices.
Location and capacity
The project is best located in the districts of Guntur, Warangal, or Nalgonda, which
are rich
in chilies, or the districts of Ananthpur and Prakasam, which have abundant
quantities of
coriander and ginger. Depending on the promoters capacity to invests, a project
with an
installed capacity of around 1500 metric tones of spices can be set up to produce
150mt of
spice oils and oleoresins.
In Karnataka Badagi and districts of Belgaum are suited for the cultivation of chilies
and
capsicum.
Business concept
The proposed name of the company is Oleo Rise pvt ltd and EOU which plans to
export the
oleoresins of chili, pepper, turmeric and capsicum to American and European
markets
through personal selling and direct marketing.
The company will have its own web designed to serve its customers.
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As oleoresins market is highly customized the company opts for strong relationships
of its
customers and strives to be differentiated high quality provider of oleoresins in the
market.
Oleo rise pvt company plans to prepare chili, pepper, turmeric and capsicum
oleoresins
grown in Karnataka, Andhra Pradesh, Maharashtra and Kerala for exportation to
USA,
European markets, China and Asia and sells to wholesaler in the domestic markets.
With the
production of 1 ton per day capacity strives to create the differentiation as the best
quality
provider of oleoresins. It will 100% EOU with 100% tax exemption up to 10 years.
Oleo rise
pvt co. plans to buy quality spices and prepares value added extracts packed to
serve the
wholesale markets. The finished product, oleoresin (pepper, chili, capsicum and
turmeric)
packed in 10 liter bottles and sold in the US, European and Asian markets.
Companys
customers would be UK, Sweden, Sri Lanka, Spain, South Africa, Singapore, Poland,
Philippines, Netherlands, Mexico, Malaysia, Korea, Japan, Italy, Indonesia, Denmark,
Canada, and Belgium etc.
The key to success

Establishing and maintaining working relationships and contractual agreements with
American importers, Asian brokers and wholesalers.
Bringing the new facility to maximum production within three years of operation.
Increasing our profit margin with the use of improved technology in the facility
(super fluid
technology)
Effectively communicating, to potential customers, the companys position as a
differentiated
provider of the highest quality value added provider.
Financial needs
To start up the minimum feasible capacity plant of 1 tone per day of raw material,
the
company requires rs3, 00,00,000 which will be financed partly by financial partly by
financial institutions and partly through own funds. The project cost includes the
working
capital margin also.

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Vision statement
To be the highest quality provider of spice oleoresins by procuring highest quality
raw
material and efficient quality management techniques and also to be best managed
company
in the spice sector.
Mission
Oleo Rise Pvt Ltd plans to serve oleoresin importers and enthusiasts by exceeding
minimum
acceptable quality standards and by providing the highest quality at lowest possible
price in
the market. Company will value its relationships with future customers and hope to
communicate its appreciation to them through outstanding, guaranteed product
quality,
personal service, and efficient delivery. The companys commitment to its
customers and
countries of ISA and Asia will be reflected through honest and responsible business.
Objectives
The objectives of oleo Rise pvt ltd production of 210 tons (raw material)
approximately per
year in the first year of operation at the proposed facility and reach maximum
capacity of 300
tons per year-by-year three.
o Increase sales by 10% per annum for 3 years.
o Establish strategic relationships with 10, 15 American importers in Los Angeles,
San
Francisco, and Seattle.
o Increase gross margins from 16 to 20% at the end of year three.
o To achieve the maximum capacity of 80% by the end of year three.

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COMPANY PROFILE

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OLEO RISE PVT LTD the proposed name of the oleoresin plant plans to produce I ton
per
day of raw materials to export 96 liters of chili oleoresin in American and European
markets.
Company ownership
Oleo Rise pvt ltd will be a private, family owned preparer and exporter of Indian
grown
spices. It will be owned and operated by Mr.S.S.Patil Padaki.
Company locations and facilities
Oleo Rise pvt ltd will have its main warehouse and office located in Hubli. The
warehouse
will have the capacity to prepare approximately 90 tons of exportable oleoresins.
The
proposed facilities will also handling shipping. The main extraction plant will be
situated in
Saundatti,
Which is the center place for raw materials. The location has the advantage of
availability of
cheap labor, raw material, water and electricity.
It is 150 km away from Guntur and 120 km away from Bagega that are very famous
for high
quality chili.
Products
Oleo Rise pvt ltd deal exclusively in chili, pepper, capsicum and turmeric oleoresins,
grown
in the southern states if India. Spices are purchased directly from growers and are
extracted
and packaged into 10-liter bottle in the Oleo Rise pvt ltd plant. The final product is
suitable
for sale and exportation and is the raw material for pharmaceutical companies, food
processing industry and hotels.
Product specification
Oleoresin Paprika (CAS NO. 465-42-9)
The classic food grade and 100% natural red color is widely used in the food
industry.
Oleoresin Paprika is also a critical input for poultry feed improving the color of meat
and
eggs to enhance market acceptability and fetch premium prices.
Ashian Herbex has been supplying chili color to buyers around the globe for several
years.
The quality of products conforms to the specifications of the American Spice Trade
Association (ASTA) and the US Food and Drug Administration (FDA).
OLEORESIN PARIKA UPTO 1000,000 C.U. OIL SOLUBLE

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Specifications
Description Reddish Viscous liquid
Homogeneity Ensured by uniform emulsification
Solubility Soluble in water
Residual solvent < 30 ppm
Capsinoids <0.2 %
Color value Up to 100,000 cu
Absorbance ratio (r/y) Ratio >0.995%
1) PAPRIKA OLEORESINS (OIL SOLUBLE)

COLOR C.U Physical
appearance
Xanthophylls Absorbance ratio T capsicum
100,000+/-1,000 Deep red liquid 63 gms/kg 0.98 to 1.00 29 to 32 gms/kg
40,000+/-500 Deep red liquid 25 gms/kg 0.99 to 1.00 12.5 gms/kg
20,000+/-500 Deep red liquid 12.6 gms/kg 0.97 to 0.99 6.6 gms/kg
PARRIKA OLEORESIN (WATER SOLUBLE) IS AVAILABLE FROM 20,000 C.U TO

50000 C.U

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Sourcing
The facility will be located in Saundatti, dist Belgaum, in the state of Karnataka. The
place is
very near to Badagi, the source of chili and also near to Andhras Guntur chilies,
other inputs
such as capsicum , pepper and turmeric can be grown in the companies own
irrigated lands.
With additional financing, we would be able to buy larger volumes at lower prices.
The
company plans to establish one or more of six private or grower cooperatives.
Contracts will
be secured six months in advance of harvest.
Procurement
With own procurement office and experienced staff in all the major chili growing
regions of
south India, the company will be positioned to purchase the right quality to meet
the specific
requirements of the buyers. Having the people with wide experience and knowledge
of the
chilies market the company will be in position to offer a whole verity of chilies grow
in
India, each with its own characteristics in colour, pungency, size and shape. The
company
also ship chili Oleoresins with specific capsaicin contents and scoville heat units as
required
by our buyers.
Recognizing the need of supply the customers with the high quality products the
company
should setup cold storage facilities around the chili growing regions. This enables to
supply
chilies with good color and quality not only during the season but right through the
year.
Technology
Improvements in technology will include the use of partially automated selecting
machines,
which will allow for increased production capacity with a lower machine- to-operator
ratio
then normal. Additional storage capabilities will decrease shipping and cargo
charges and
will reduce the need for permanent shipping and cargo employees. High-technology
information systems upgrades will improve all aspects of business;
Especially inventory control, tracking of shipments and cargo, and communication
with
clients in import countries.
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The extraction rocs used will be the Super Critical Fluid Extraction (SCFE)) METHOD,
makes use of carbon dioxide as solvent. This technology is state-of-the-art and
globally
proven; more over, it is environmentally friendly.
Supercritical Fluid Technology:

A Power Tool for the Nutritional Industry
In the last decade, new trends have emerged in the food industry. These
trends include an
enhanced concern for the quality and safety of food products, increased preference
for natural
products over synthetic ones, and broadened regulations related to nutritional
and toxicity
levels of active ingredients. Consumers are more educated and health
conscious than ever
before, and are demanding higher quality products for consumption. These
trends have
driven supercritical fluid technology to become the primary alternative to traditional
solvent
extraction for the extraction and fractionation of a active compounds.
Supercritical fluid extraction is an extraction process using a supercritical fluid as a

solvent.
When a fluid is taken above a particular temperature and pressure (critical
point of the
respective fluid), it exists in a condition called the supercritical fluid state.
The Physiochemical properties of a fluid in the supercritical state are in between those of a
typical gas
and liquid. For example, the density of a supercritical fluid can be changed
by varying the
pressure on the fluid. As a result, a supercritical fluid can have a density that ranges
between
those exhibited by gases to liquid-like values when the fluid is compressed at high
pressures.
Carbon dioxide certainly the most popular fluid because of its physiological
compatibility,
non-toxicity, inflammability, easy availability, convenient critical parameters (Tc=31
degrees
Celsius, Pc=7.38 MPa), inexpensiveness and environmental friendliness.
Supercritical fluid processing shows numerous advantages when compared to
traditional
organic solvent extraction. In traditional extraction, for example, the residual
solvent is
unavoidable and is usually measured in parts per million (ppm). In
supercritical fluid
extraction, however, there is no residual solvent in the final product. This
translates into
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lower operating costs because of the reduction in post-processing steps, clean-up
and safety
measurements.
Extracts processed with CO2 technology are also more desirable than extracts
processed with
other solvents. Supercritical fluid extraction with CO2 delivers the most natural
smelling and
tasting extracts because there are not volatiles removed in a residual solvent
removal postprocessing step. Additionally, because CO2 processing requires low
temperatures, there is
less deterioration of heat-sensitive components in the extract, Furthermore, since
there is no
oxygen in the process, the potential for oxidation of the extract is significantly
minimized.
A broad range of selectivity and dissolving power can be obtained in
supercritical fluid
extraction just by manipulating the operating conditions such as pressure
and temperature
allowing targeting of specific compound
extremely
of interest. This tuning capability is
important because recent trends in the herbal industry indicate an extract is

often more
effective and much safer to use than the whole herb itself. Studies
comparing supercritical
fluid extraction and alcohol extraction indicate that the overall extraction
yield obtained by
alcohol solvents is often higher. However, the reason cited is because unwanted
compounds
such as waxes, tannins and chlorophyll are also extracted. In other words,
the total volume
extracted may be greater with alcohol solvents but the percentage of desired
active
compound in that extract may be lower. Since supercritical fluid extraction is
highly
selective, the purity of the desired active compounds in the total extract is higher
and closer
to the total yield, leaving much less waste and no need for additional processing
steps.
This has benefits for an array of products. For instance, many spices are
known for their
therapeutic value. The active ingredients present in such spices can be

grouped in two
categories. The volatile fraction essential oils is responsible for the flavor of the
spice, while
the non volatile fraction oleoresins contains most of the compounds responsible for
the spices
medical attributes. As opposed to processing with organic solvents or by steam
distillation,
supercritical fluid technology can, in a single step, selectively extract the
oleoresin and
essential oil fractions and then separate them by sequential depressurization.
Furthermore,
most affinities (i.e., the material left over after extraction) have a highly
marketable value
due to the content of fiber and protein, which are not soluble in CO2.
Several spices,
COUNTRIES
including clove, fennel, paprika, ginger, nutmeg and chili, are processed
commercially using
supercritical fluid extraction.
Once important group of bioactive compounds is antioxidants. The
antioxidants used in the
food industry can be grouped into natural antioxidants and synthetic
antioxidants, with the
latter including butylated hydroxyabusike (BHA), butylated hydroxytoluene
(BHT), tertiary
butylhydroquinone (THBQ) and propyl gallate (PG). Both types of anxioxidants play
a very
important role in the food market. The driving force behind their prominent
role is the
demand for natural food ingredients free of chemical additives. Some herbs
and spices
exhibit antixidant properties, including rosemary, sage, oregano, thyme, clove,
allspice and
black pepper.
Traditional extraction methods such as solvent extraction, aqueous alkaline
extraction and
steam distillation are not selective, so antioxidant extracts often show color
(chlorophyll) and
have a strong flavor. Therefore, further purification steps are often required
for the extract
and final food product to remove unwanted residuals. Supercritical CO2
extraction, on the
other hand, inherently increases selectivity and allows for fractionation of the
extract. For
example, the active compound in rosemary can be extracted with supercritical CO2
into two
fractions by modifying pressure and temperature. The first fraction includes the
antioxidants
(carnosol and carsonic acid), which can be enriched by
high
supercritical CO2 to
concentrations without chlorophyll, while the second fraction is mainly essential oils.
In addition to their properties as natural food colors, carotenoids also play an
important role
as food ingredients due to their provitamin A activity and anxtioxidant function.
Carotenoids,
however, may be oxidized in traditional processing. In most cases,
supercritical fluid
extraction reduces the potential for oxidationl Also, since CO2 has a low critical
temperature,
it can effectively process thermolabile cartoenoids.
Lutein obtained from marigold flowers and astaxanthin from algae are two
carotenoid
products on the market utilizing supercritical fluid technology.
Supercritical fluid technology offers tremendous advantages, such as the
absence of any
organic solvent residues and selective extraction and fractionation of different
compounds.
All of those advantages are almost impossible to obtain easily from conventional
processes at

COUNTRIES
low operating costs. Therefore, supercritical fluid technology is an ideal tool
for the
processing of active compounds for use in food products and dietary supplements.
Table 3
Oleoresin yield (% of Pressure
Extracted paprika)
Pigment yild (% of total
pigment)
b
Pigment concen in oeloresin

(g/kg)
1 2
2000
9.0 8.0 9.2 9.4 10.5 14.1 22.9 18.7 14.8 20.2 6.4 11.8 8.4 6.5 10.7
3000 2.5
4000
5000
6000
18.6
2.8
Total
3000
4000
5000
6000
17.9
2.3
1.7
7000
31.1
1.7
23.1
26.0
27.9
26.9
42.1
62.9
66.7
11.5 10.8 11.5 11.1 12.2 32.7 40.9 41.9 40.8 48.2
7.9 8.1 8.5 7.8
2.9
2.8
2.7
14.1
29.5
20.4
31.4 40.6 41.7 34.7

20.6
44.3
31.2
16.4 20.7 20.4 18.4
7000
Total
4000
5000
6000
7000
Total
5000
6000
7000
Total
6000
7000
Total
2.5
25.9
42.6
10.8 10.9 11.2 10.3

9.2 9.4 9.2
2.3
2.4
42.0 34.2 41.3
21.6
24.8
23.9
11.5 11.8 12.8

9.0 9.2
27.7
63.7 48.9 65.3
49.6 49.0
18.7
3.8
21.2
68.3 68.3
9.0
53.7
24.3
4.4
22.6
21.4
13.6
22.7 22.0
17.8
19.3
13.4 13.0
18.9 15.1 18.6
39.2
14.7
3.6
4.4
45.6 70.1 62.1 60.6
76.3

COUNTRIES
Pigment Concentrations in Extracted Paprika Oleoresins

Concentration (g/kg)
Capsorubin 3.29 0.71 5.32
Capsanthin 23.30 2.15 39.10
Zeaxanthin 9.01 1.31 14.96
-cryptoxantin 9.20 2.78 8.78
-carotene 4.92 2.01 3.02
Total 56.36 9.47 76.36
Red/yellow ratio 1.30 0.55 1.85
Advantages
SSuperior Product:
SExtracts with delicacy and freshness: close to natural
SNo residual solvent
SHigh Potency of active components
SFree of biological contaminants Longer shelf life
SSuperior technology:
SEnvironment friendly process;
o SCEF uses CO2 as a solvent which generally is regarded as safe gas for
extraction of natural products, thus avoids the use of organic solvents (used in
conventional processes) which are suspected carcinogens.
o The SCFE process is designated to work in a closed loop, resulting in
minimum loss of CO2 to atmosphere.
COUNTRIES
o The CO2 gas used is a by-product of other processes, so the SCFE process is
not a new generator of CO2. Thus SCFE does not increase Co2 emissions that
are growing concern in global warming. On the other hand shifting from
organic solvent use may decreased the total CO2 output.
o Ability to fractionate extract in single step Flexibility to extract multiple
products by changing operating conditions.
o CO2 as solvent: safe for natural products.
Quality
With the advantage of having own procurement offices the company will be able
monitor the
quality of shilies right from the time of purchase to processing and packing thus
ensuring that
the companys customers get only the best product.
The laboratories will be equipped with state of the art equipment like HPLC,
Gas
Chromatographs, spectrophotometers to check for aflotoxin, pesticide residues,
colour,
pungency etc. A strong technical team to identify and solve quality related problems
will also
support the company.
Packaging:20 ltrs. HDPE Pails sealed in corrugate boxes or

200 ltrs HDPE Drums or as per buyers specification.
Labeling:Drum is sealed and labeled as per UN regulations with a label showing

manufacturers
name & address, net wt., gross wt, pkg. No., Batch No. and Hazard label.
Competitive Comparision
In order to differentiate the companys product from the product offering of
competitors, all
products are guaranteed fresh and are exported within seven days of preparation. In
addition,
all of the farms from which OleoRise. Pvt.Ltd purchases spices
to
that adhere
environmentally sound farming practices and avoid the use of pesticides and
chemical sin
crop production.
COUNTRIES
There are approximately 20 Competitors who offer a product similar to the
OleoRise
PVt.Ltd. The research indicates that with the additional capacity the company would
become
one of the top, in terms of quantity, providers. OleoRise Pvt.Ltd, would have the
advantage
of established distribution channels and reputation. In addition, improvements
to the
companys marketing efforts will further separate OleoRise Pvt.Ltd from the
larger market
and from companys close competitors.
Sales Literature
Sales to some extent will be handled through personal selling. Additional sales
literature will
include a website, direct mail to specialty whole sellers, importers, and print
advertising in
several trade publications including Web publication which targets American,
European and
Asian business dealing withissues relevant to the oleoresin industry.
Future Products
By providing the finest species of oleoresins, OleoRise Pvt. Ltd plans to take
the first step
towards a differentiated product. To further distinguish the
products, company
companys
will adhere to higher quality standards than approximately ninety- five percent of
the market.
Also the company plans to produce vanilla concentrates.
COUNTRIES
MARKET ANALYSIS
COUNTRIES

Market analysis summary
Export of spice oleoresins started way back in
the product
1971-72. Around three tonne of
was exported then and fetched Rs.1.41 lakh. From there it has been a success story
and in 9899 touched 2,750 to fetch over Rs.300 crore.
While exports of spices have fallen by nearly 30 per cent, it has been the
exports of valueadded spice products, which have been heartening, and
prospects. And the
point to good
export of these products, curry powder or spice oleoresins or mint oil, has shown a
consistent
and steady growth over the years. And according to sources in the Spices
Board, there will
soon come a time when these value-added products will surpass the export of
spices as such.
It is believed that nearly 90 per cent of the global production of spice oleoresins is
in India.
Exports of value-added spice products, which stood at Rs.358.19 crore in 1997-98,
jumped to
Rs.459.26 crores and in 99-2000 it was around rs.470 core. For the six months of
this fiscal it
has touched Rs.264.34 crore and is expected to surpass the 99-00 figure to touch
the Rs.500
crore plus mark.
Sources point to the case of the seafood exports where value-added products,
which though
not having a major share in the export basket, have been showing consistent rise.
With bulk
export of pepper, depending mainly on the availability of the stock in the
international
market, and countries like Brazil dropping their prices and holding a sway in the
market and
also new producers coming in, there is every likelihood of the market witnessing
severe ups
and downs as is the scene now.

It is in these conditions that there is the need to have a shift and go in for
exporting valueadded products, exporters say. There could be a 50 per cent drop in bulk pepper
exports this
year. However, these falls could be countered with shifts to value-added products,
they add.
Availability of quality material could mean a massive hike in export of valueadded spice
products.
Export of spice oleoresins started way back in in 1971-72. Around three
tonne of the
eproduct was exported then and fetched Rs.1.41 lakh. From there it has been a
success story
and in 98-99 touched 2,750 tonne to fetch over Rs.300 crore.
COUNTRIES
Exports of value-added spices such as curry powder, spices oils and oleoresins
continued to
maintain consistency and showed an upward trend. Curry powder shipments
moved up to
3,250 tonnes valued at Rs.25.07 crore from 2,800 tonnes worth Rs.20.8 crore. Spice
oils and
oleoresins increased to 2,175 tonnes valued
tonnes worth
at Rs180 crore from 2,060
rs.177.04 crore, they said. However, mint products experienced a decline to

4,070 tonnes
valued at Rs.160.18 crore from 4,583 tonnes worth Rs.180.12 crore.
Attributing the drop in exports of chili, fenugreek and cumin to good
production of other
orgins and low prices, Mr. Ramkumar Menon, Chairman, All India Spices
exporters Foru,
told Business Line, we are expecting good crop this season by January or
February which
will make our product competitive and improve the exports.

China is a major competitor in Chili, and they had
this, Pakistan,
a good crop. Added to
which was not in the world market in the past 2-3 years has now entered the chili
market.
There has been a marginal decline in turmeric exports to 15,250 tonnes form
16,000 tonnes.
In this item also India has been enjoying a monopoly and with the new crop
arriving in
January/February exports of this item will also go up, he said. Howeve,r of late,
Burma and
Vietnam are making inroads into the turmeric market and in future they would be
competing
with us, he pointed out.
COUNTRIES
Market Analysis
Potential
Customers
Growth
by
Value
2004 2005 2006 2007 2008
Current
Share
U.S.
Importers
% 14 15% 15.9 17 17.3 15%
European
Wholesalers
% 13 13.08 13.1 12.98 14.2 12

Total % 27 28.08 29 29.98 31.5 27&
Industry analysis
The potential customer groups for OleoRise.Pvt.Ltd are,
USA, UNITED KINGDOM, SWEDEN, SRI LANKA, SPAIN, SOUTH AFRIC,
SLOVAKIA, SINGAPORE, SAUDI ARABIA, RUSSIAN, FEDERATION,
PORTUGAL, POLAND, PHILIPPINES, NETHERLANDS, MEXICO, MALAYSIA.
KOREA, JAPAN, ITALY, INDONESIA, HONG KONG, GERMANY FRANCE,
DENMARK, CANADA, BELGIUM, AUSTRIA, AUSTRALIA and ALGERIA,

COUNTRIES
Trend In Indias Spice Exports
With the efficient working of the Spice Board of India the recent trend in the spice
market is
just out-standing.
Board has formulated and implemented a three-tier quality certification
programmed
conforming to HACCP. Award of Spice House Certificate for good manufacturing
practices,
award of Logo for quality of the product and accreditation under ISO 9000 for
international
acceptance are the three certification systems adopted by the Board. Yet
another area of
activity centered upon by the Board is Value Addition. India can now boast as the
monopoly
supplier of spice oils and oleoresins the world over. In case of curry powders, spice
powders,
spice mixtures and spices in consumer packs, India is in a formidable position. The
consistent
effort of the Board during the last one-decade has improved the share of
the value added
products in the export basket to more than 60%
With the support of the Spices Board, exporters have established adequate
infrastructure for
improving quality on a sustained basis. Exporters take up quality
improvement and
technological upgradation as an on-going programme. These developments are in
tune with
the changing levels of market acceptance. Other areas focused upon by the Board
are export
promotion in identified markets, interaction with policy makers in the
importing countries,
development of new end uses, farm level training for farmers etc.

COUNTRIES
CHART
0 2000 4000 6000 8000
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Series2
Series1
Rest of the
world
India
Rest of the
world
India
(QUANTITY)
(VALUE)

COUNTRIES
Estimated export of spices from India

During APRIL JUNE 2004
Item Quantity
(Tonnes)
Value
(US $ MIL)
Pepper 4,600 9.03
Cardamom (small) 150 1.30
Cardamom (large) 225 0.69
Chilli 51,000 41.41
Ginger 1,450 1.83
Turmeric 16,500 13.74
Coriander 17,750 8.90
Cumin 6,000 9.50
Celery 1,450 1.01
Fennel 3,550 2.62
Fenugreek 6,300 2.58
Other seeds (1) 7,500 3.40
Garlic 400 0.33
Nutmeg & Mace 265 1.09
Vanila 8.83 4.19
Other spices (2) 6,500 5.07
Curry powder 2,750 4.86
Mint Products (3) 2,925 24.24
Spice oleoresin and other oils 1,950 35.34
Total 131,274 171.14

COUNTRIES
1 Include Aniseed, Bishops Weed (Ajwanseed), Dill Seed, Poppy Seed, Mustard etc.
2. Include Tamarind, Asafoetida, Cassia, Saffron Etc.
3. Include Mint Oil, Menthol and Menthol Crystals.
Source: Estimate Based on Dgci &S Data, Shipping Bills from Customs, Last
Years
Export Trend, Consultations.
Recent market analysis attributes the increased consumer demand for natural
food products
and the associated need for flavoring compounds derived form natural sources for
the current
growth of essential oils and oleoresins in the marketplace. Adding to this.
are more venturesome flavor profile and a sought-after healthy focus. For example,
instead of
sprinkling salt, consumers are increasingly using spice or spice blends with which to
season
their food. The report identifies functional food applications and dietary
supplements as the
key development areas for essential oils and oleoresins.
The report also predicts that the US and European markets with previous
years sales of $
653 million for essential oils and oleoresins to climb to $ 796 million by 2009.
Basically this
is imported from India. The report suggests that these sectors represent emerging
markets and
offer manufacturers great potential for future growth, however; this good
news comes not
without warning. One must proceed cautiously. The adoption of an early

positioning
strategy is critical to Bolster performance, as is adherence to new legislation
regarding
regulations for the development of flavors.

COUNTRIES
Item wise exports from India:
QT
Y
VALUE
QTY VALUE QTY VALUE
(M
T)
(Rs. In
lakhs
(MLN
US $)
(MT) (RS.
LAKHS)
(MLN
US $)
(MT) (RS.
LAKHS)
(MLN
US $)
2001-02
2002-03 2003-04 (E)
22877.36 20368.79 42.81 21608.58 17887.98 36.99 16700.00 14350.50 31.2
Om (SMALL) 1030.91 6167.80 12.96 681.83 4707.42 9.73 690.00 3301.00

7.19
OM (LARGE) 1576.84 2391.66 5.03 1449.53 2057.08 4.25 800.00 1107.00
2.41
69997.50 25244.02 53.06 81021.50 31514.68 65.16 81500.00 35511.25
77.39
6464.20 2311.47 4.86 8461.43 2396.59 4.96 5000.00 2340.50 5.10
C 37777.58 9073.71 19.07 32402.30 10337.99 21.37 34500.00 12751.88
27.79
ER 15924.80 4833.87 10.16 18064.95 5564.64 11.51 21000.00 7103.75 15.4
17247.70 14818.03 31.14 10422.07 9326.33 19.28 6700.00 4983.75 10.8
4251.01 1236.59 2.60 3959.95 1225.43 2.53 4400.00 1389.00 3.03
4374.41 1695.82 3.56 4159.63 1783.75 3.69 5200.00 2143.00 4.67
EK 6582.11 1617.14 3.40 13192.82 2551.06 5.27 7500.00 1660.75 3.62
ED SPICES 9978.51 2790.79 5.87 14919.85 3617.36 7.48 10000.00 2324.75
5.07
1105.59 409.78 0.85 1538.77 698.68 1.44 3500.00 1321.13 2.88
& MACE 1346.05 1990.19 4.18 1380.56 2847.36 5.89 1450.00 2731.53 5.95
27.30 1750.61 3.68 25.17 2225.72 4.60 26.32 3606.35 7.86
CE 20529.48 6516.57 13.70 23897.69 7383.12 15.27 24000.00 7663.00 16.70
MIXTURE 6305.41 5052.61 10.62 8491.90 6893.67 14.25 7600.00 6508.13
14.18
PRODUCTS (3) 11295.45 48474.34 101.88 13589.16 56557.94 116.94
11250.00 42505.00 92.63
4510.42 37311.10 78.42 4838.81 39094.23 80.83 4750.00 37206.25 81.08
243202.63 194054.88 407.85 264106.50 208671.02 431.45 246566.32
190508.50 415.

COUNTRIES
Industry Participants:
Exporters of Organic Spices
Peermade Development Society

Kandhamal Appex Spices associations for Marketing (KASAM)
Wynad Social Service Society
Samanwita
Health of People and Environment (HOPE)
Exporters with Spice House Certificate

Accelerated Freeze Drying Co. Ltd., Willingdon, Island.
Akay flavours & Aromatics Ltd., Cochin.
Allkoshys All Spices
Asis Herbex Ltd.
Arjuna Natural Extracts Ltd., Alwaye

AVT Mccormick Ingredients Ltd., Cochin
Bolsts Indian Condiments (P) Ltd, Bangalore.
Cochin Spices Ltd, Cochin

Devon Foods, Kottayam
Dindigul Capsicum resins Pvt. Ltd.
D.V. Deo Aromatics Pvt. Ltd., Cochin
COUNTRIES
D.V. Deo, Cochin,
Eastersn Foods, Adimali
Eastern spices & Exporters, Adimali,
Enjayes Spices and Chemical Oils Ltd., pathanamthitta,
Esquare Food Products Pvt. Ltd., madras,
GDPA Foods Pvt. Ltd.
General Commodities Ltd., Bangalore.
Global Natural Products Ltd., Securnderabad

Global Spices PVt. Ltd., Palakkad.
G.R.K. & Co
Harmony Spices Ltd., Cochin,
Integrated Spices and Foods Ltd
Jain Irrigation Systems Ltd.

Jamandas, Madhavji International Ltd., Bombay
Kancor Flavours & Extractss Ltd., Angamaly
Kays Spices & Agro Industries, Pathanamthitta.
Kedar Spices ltd
Kisher Spices Company
Lanco Pakers, Erode.
Madhur Food Products Ltd.

P. Mittulal Lalah & Sons, Madras
COUNTRIES
M.M. Poonjiaji Spices Ltd.

Mount Sahiya
M.T.R. Foods Ltd
Mas Enterprise Ltd
Naturite Agro Products (P) Ltd., Hyderabad.
Om Oil & Flour Mills, Cuttack,
P.C. Kannan & Co.
Plant Lipids (P) Ltd., Kolenchery
Ramdev exports
Rani Food Products, Kozhikode.

Sami Labs Ltd.
Sanat Products Limited
Sara Spices, Kizhakkambalam
Sark Spices Products Pvt. Ltd., Alleppey.
South India Produce Co
Shree Balaji Gums & Spice Stuff Private Limited, Mumbai
Sipco Masalas, Cochin,
S.P.G. Ramaswamy Nadar & Sons, Tamil Nadu
Sijmack Oils PVt. Ltd., Cochin,
S.V.S. Natarajan & Son
Synthite Industrial Chemicals Ltd., Kolenchery/
Tata Tea Ltd., Cochin.
COUNTRIES
Thekkady Agro Products Exporters.
Uniterd Aromatics Pvt Ltd., Pathanamthitta
Vallabhdas Kanji Ltd., Alleppey
Exporters with Indian Spices Logo

A.V. Thomas & Co. Ltd., Cochin,
Bolsts Indian Condiments (P) Ltd., Bangalore
Devon Foods, Koottayam
Eastern Overseas Limited, Bombay.
Eastern Foods, Adimali
Global Spices Pvt. Ltd., Palakkad
GDPA Foods PVt. Ltd
G.R.K. & Co

Kays Spices & Agro Industries, Pathanamthitta.
Lanco Packers, Salem.
P. Mittulal Lalah & Sons, Madras,
Madhur Food Products Ltd
M.V.J. Foods (India) Pvt. Ltd, Cochin
M.T.R. Foods Ltd.
Ramdev exports, Ahmedabad
COUNTRIES
Sara Spices, Kizhakkambalam
Sipco Masalas, Cohin.
Exporters located in EPZs

Cochin Spices Ltd., Cochin
D.V. Deo, Cochin
Exporters with Brand Names

Agarwal Spices & Food Processors Private Ltd., Orissa
A.G. Exports, Madras
Allanasons Ltd., Bombay,
ADF Foods Ltd.
American Dry Fruit Stores, Bombay
Bolsts Indian Condiments (P) Ltd., Bangalore
Buena Vista International Pvt Ltd., Cochin
Cochin Spices Ltd., Cochin
Cookme (Spice ) Ltd., Calcutta
Concert Spices & Exports Ltd., Cochin
Devon Foods, Kottayam

Eastern Overseas Limited, Bombay
COUNTRIES
Eastern Foods, Admali
Enjays Spices & Chemical Oils, Kottayam, Pathanamthitta.
Esquare Food Products Pvt. Ltd., Madras.
Fibag Spices Pvt. Ltd
GDPA Foods Pvt. Ltd.
G.R.K & Company, Alleppey.
Global Spices (P) Ltd
Hindustan Lever Limited
Indias Spice N Flavor
J.Harkishandas & Co., Bombay
Krishna Chandra Dutta (Spice), Calcutta
Keshav Exports Pvt. Ltd., Bangalroe
Krishnachandra Duta (Cookme) Pvt. Ltd.
Kusum Masala
Lanco Packers, Erode.
P.Mittulal Lalah & Sons, Madras
Madhur Food Products Ltd.

Mahashian-Di-Hatti (P) Ltd., Delhi
M.M. Poonjiaji Spices Ltd., Mumbai
Moolans International
M.S. International, Bombay
COUNTRIES

M.V.J. Foods (India) Pvt.Ltd., ernakulam.
M.K. Agro Exports, Bombay
M.J. Associates
M.T.R. Foods Ltd
Namitha Corportaiton, Cochin.
Nanji Topanbhai & Co., Cochin.
Omni Exports Inc., Cochin.
Orion Traders, Bombay.
Om Oil & Flour Mills, Cuttack.
Parekh Brothers, Calicut.
Parekh Sons, Calicut/Cochin.
Paam Eatables Ltd., Delhi
Pravin masalewale
Rajesh Spices, Cuttack, Orissa
Ramdev exports
Sami Chemicals & Extracts Ltd., Blore
Sara Spices, Aluva.
Shingal Brothers, Cochin
Sipco Masalas (P) Ltd., Cochin.
Spice N Flavour Pvt. Ltd.,
S.P.G. Ramaswamy nadar & Sons, Tamil Nadu.
Sunrise Spices Limited
COUNTRIES
Tata Tea Ltd., Cochin
A.V. Thomas & Co. Ltd., Cochin.
Thadathil Trade And Exports Co., Cochin,
Tsai Tea Enterprises Pvt. Ltd., Bangalore

Taj Spices, Hyderabad
Tit-Bit Foods (India) Pvt. Ltd., Mumbai.
Universal Oleoresins, Cochin.
Vallabhdas Kanji Ltd., Alleppey.
Verma Overseas Pvtl Ltd.
Vimal Spices, Cochin.
Jabs International Pvt. Ltd.

COUNTRIES
STRATEGY
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Strategic pyramids
Our main strategy is to communicate the unique and desired attributes of
the companys
products to larger segments of the American and European markets. We sell
a superior
product, yet one that can be considered a commodity. It is therefore
important that we
effectively communicate the unique aspects, which make it ideally suited for a niche
market.
The unique aspects of our products include superior product selection and
preparation,
quality assurance, and efficient distribution. These are things we have done since
we started
doing business. The tactics we will use to communicate these strengths

include, personal
selling, targeted print advertising, and improved communication capabilities via
information
system improvements and a sophisticated website.
As tactics below the pyramid, we have identified three specialty publication
in the United
States and two in Brazil in which we will run print ads, We also plan to
increase personal
selling efforts to additional American importers. Part of the personal selling
will include
invitations to importers to visit our facilities, at our expense.
Competitive Edge
Oleorise Pvt Ltd s competitive edge shall comes from the advantage of
having established
relationships with American importers, and Indian spice growers, spice brokers
and
wholesalers.
In addition, prompt preparation and shipment provides importers with a product
that is up to
one month fresher than sold by many exporters.
Marketing Strategy
Oleorise Pvt Ltd marketing strategy will include the use of targeted print
media advertising
and direct selling to importers in the United States and European union. We will
capitalize on
relationships with importers who will state their willingness to contact their
domestic market
and recommend Oleorise Pvt Ltd.s products. We will position ourselves as a
differentiated
provider of the highest quality oleoresins. The primary goals of all marketing efforts
will be
to communicate this to potential customers.
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Marketing Programs
Our most important marketing program is an increase in personal selling
combined with
targeted direct mail and print advertising. The program is intended to
establish contractual
agreements with, increase brand awareness of our product in the
States, and
United
communicate our position as a provider of the highest quality oleoresins in the

market.
Another key marketing program is the development of a sophisticated Website. The
goal of
this program is to increase our presence on the world wide web and provide
additional means
of communication and customer data collection.
Because Oleorise Pvt Ltd adheres to higher quality standards, the price of
oleoresins is
slightly higher (four to nine percent) than the market average. The important
market largely
determines the price of imported oleoresins in the United States. Spices that
do not meet
Oleorise Pvt Ltd s quality standards are resold on the Indian market at the
current market
price.
The Price list
Chili Oleoresins 20$/Litre
Pepper Oleoresins 125 $ / Litre
Turmeric Oleoresins 75$ / Litre
Garlic Oleoresins 80$ / Litre
Promotion Strategy
Relationships are key to success in the export business. Importers shall have an
authority on
several occasions to visit the Oleorise Pvt Ltds facility, family home, and farms from
which
spice is purchase. Additional accounts and contacts with importers will be

established and
maintained through personal contact. Personal selling will remain our most
important means
of promotion. In addition to personal selling Oleorise Pvt Ltd will identify several
specialty
publications within which print advertisement will run. Direct mail, in the
form of personal
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letters will also be sued to communicate with existing and potential clients.
Our budget for
promotion activities is as follows:
o Personal Selling which includes phone expenses, travel for Oleorise Pvt
Ltds
employees and for importers who we invite to India 1 lakh annually.
o Print Advertising in three specialty publications and direct mail: 12,000 monthly.
o World Wide Web presence:75000 to produce a new site and annually to maintain
the
site.
Distribution Strategy
Distribution is one of the greatest challenges faced by Oleorise Pvt Ltd. Distribution
costs for
internal sales will be absorbed by the customer but distribution costs of
exports will be
absorbed by the company. Increasing the volume of the exports make the company
eligible to
receive reduced fees and helps ensure that trucks and rail cars are running
at maximum
capacity.
Apart from the main selling idea through direct marketing, OleoRise.Pvt L Ltd
will try to
establish strategic alliance with the distributors in different countries who
shall market in
their countries. This reaches to remote and small buyers who are the players in the
domestic
markets.
Sales Strategy
Strategy focuses first on meeting the increased demand from importers with
whom the
company establishes relationships for larger orders. These importers are critical to
our ability
to acquire additional accounts on both the East and West coasts of the United
States without
having to spend a great deal on sales efforts. Secondly we will focus on
increasing the
volume, while maintaining the percentage of sales, the oeoresins sold to the
internal Indian
market. When we have reached maximum sales to existing channels we can
then shift the
majority of our focus to securing additional import accounts. The company plans to
achieve
the sales target of 140 tonnes in the first year.
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As the market is highly customized, the company plans to adopt pull system by
entering into
contracts with the buyers and distributors, estimate the requirements and
produce as per the
requirements.
Hence the sales strategy is to identify the buyers and also try to push extra
units to the
existing customers.
Sales Forecast
The following chart and table show our present sales forecast. We project
sales to grow
approximately forty percent in 1999, increase again by twenty percent in
2000, and reach
maximum for production capacity in 2001 representing a thirty-three percent

growth over the
previous year.
Personal selling
Through personal contact we need to confirm in writing orders for larger
quantities of our
product from American and European importers and wholesalers. In addition
we need to
establish sales agreements with at least six, possibly ten, additional American
importers.
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Sales Forecast
Unit Sales 2004 2005 2006
Export 13440 litres 14784 16262.4
Other 0 0 0
Total Unit sales 13400 14784 16262.4
Unit Prices (per

Kg)
2004 2005 2006
Export $20.0 $22.18 $28.29
Other $0.00 $0.00 $0.00
Sales
Export 2688005 327909.12 460063.3
Other $0 $0 $0
Total Sales 2688005 327909.12 460063.3
Direct Unit Costs 2004 2005 2006

Export 535.71 Rs 563.5 6001
Other $0.00 $0.00 $0.00
Direct Cost of
Sales
2004 2005 2006
Export 37 Rs 41 43
Other $0 $0 $0
Subtotal Direct
Cost of Sales
572.71 Rs 604.5 6044

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Strategic Alliances
Our most valued alliances will be those we shall develop with American
importers. They
have the ability and willingness to purchase larger quantities of our products and
recommend
us to other importers. Additional alliances with trucking contractors and the Spice
Board of
India will of prime importance.

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Research Paper
Condiment paprika research conducted in India with reference to this i
compare this to our
country as it plays very important role before market research as to know the
growing
condition and availability of materials.
Abstract: Indian condiment chilly/capsicum plant improvement research is ages

old. The
production and processing industry is in its infancy. The research is producing
condiment
chilly/capsicum cultivars suitable for a highly mechanized crop husbandry
system, with
genes for early lignifications of the stem, fruits for detachability of the calyx, high
dry matter
and pigment content. A potential hybrid seed production system is discussed.
Introduction
Capsicum is one of the most versatile crops in cultivation. The fruit range from tiny
very hot
Chilies and stocky pimentos through to long cayenne chilies and the giant
Bell capsicums.
Both pungent and non-pungent variants are used as foods, spices, medicines and a
source of
Pigments. In some countries capsicum is a national food used in many ways;
raw, smoked,
cooked, stuffed and as a salad and spice.
[1]. The condiment form is a highly valued spice and the extract of the
spice, oleoresin, is
used in the small goods and canning industries. More recently the cosmetic
industry is
making use of it as a source of natural pigment. Several capsicum types are
grown
throughout India. Commercial production is on a market garden scale and is
restricted to
table capsicums for salads and cooking. Chilies are mainly grown in domestic.
[2]. Recently some oleoresin was also imported for the food and cosmetic industries.
The problem has been the relatively large amount of capital required to
establish
economically sound production. Without mechanized planting, harvesting and
drying
systems, the industry will not survive in India . India has produced very high
quality
condiment paprika (Capsicum) unparalleled on the world market: its bouquet, taste
and color
are supreme. Nevertheless, Indian paprika exports have declined significantly
during the past
years. This was partly due to heavy metal contamination caused by air pollution
originating

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from the use of leaded petrol. Some unscrupulous companies were selling
adulterated paprika
that created bad publicity for the industry. The Indian authorities had to
destroy
approximately 25,000 tons of adulterated paprika and the paprika export
industry declined
significantly as a result. Exports to their traditional customers such as Czech
Republic, Japan
and Germany had nearly stopped ten years ago
[3]. More recently, both local sales and exports of whole paprika and paprika
products had to
be stopped due to aflatoxin contamination. This was caused by dilution of the Indian
product
with paprika imported from South America. In 1994, the senior author
received a private
communication from a Indian wheat breeder colleague advising him of the problems
that the
Indian condiment paprika industry was facing. The Indian Vegetable Crop Research
Institute,
the Condiment Paprika Unit and the family company of the senior author,
ASAS Pty Ltd.
This authorized ASAS Pty Ltd to be the sole representative of the Paprika Unit in
Australia
and in the South Pacific region.
The Indians provided us with their most popular cultivars. These cultivars were
included in a
small-scale field trial at The University of Sydney, Plant Breeding Institute Cobbitty,
NSW.
This trial, our earlier experiments and the practical experience of many
market gardeners
demonstrated that Capsicum cultivars of Indian origin can be successfully
produced on the
Australian continent. However it became clear that condiment paprika could not be
produced
economically with the same crop husbandry methods as in India and other
condiment paprika
producing countries where manual labor is comparatively inexpensive. The
imported
cultivars also expressed quite a degree of variability due to genotypeenvironment
interactions. For these reasons, it was decided to initiate a research program to find
the most
suitable crop husbandry systems and develop cultivars that were suitable for
highly
mechanized production techniques. To achieve these objectives a request was
lodged to the
Australian Government Rural Industries Research & Development Corporation
(RIRDC) for
research funding to assist the project. Subsequently, research co-operation
was established
with The University of Sydney Plant Breeding Institute, ASAS Pty Ltd, The Indian
Paprika
Unit, Szeged, and the Rural Industries.

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Research & Development Corporation.

I. The groundwork
ASAS Pty Limited was the applicant and later the grantee for the research project
under the
title Condiment Paprika Breeding, Harvesting and Commercialization. The
aim of this
project was to introduce and further develop genetic material of condiment

paprika to
produce cultivars with high initial pigment (>200 ASTA) and dry matter
content (>18%)
suitable for direct seeding and mechanical harvesting. Later aims were to
develop a
commercially viable integrated production, harvesting and processing system for
identified
Markets. Initial pilot tests strongly indicated that under Australian environmental
conditions,
Indian cultivars generate considerably higher pigment content in their fruits
than in their
country of origin. Whereas most of the Indian milled paprika on the world market is
around
120-130 ASTA (American Spice Trade Association method 20.1) the same
cultivars grown
in Australia were producing on a semi commercial scale 180-250 ASTA in milled
product.
The first two samples were received by the senior author while visiting India. The
above
Figures clearly show large differences. The question may be asked why there
are such big
differences between the imported and the Australian grown milled product. The
answer was
simple in the case of samples collected from supermarkets in Australia.
Importers were
buying the cheapest available product.
The retail sample 5 may have been botanically derived from Capsicum, but
was in fact a
residue of milled product from which the oleoresin had been extracted! The
quality of this
imported product was inferior. Australians are not generally known to be
paprika
connoisseurs; only those immigrants familiar with better grades of milled paprika
would
Know the difference and would wish to purchase a high quality product.
The differences between Indian and Australian grown paprika are not simple. We
Examined the crop husbandry methods used in both countries to ascertain
whether Indian
agronomic conditions may be more advantageous for paprika production.
There is one
obvious major difference between the environments of the two countries: namely
the number
of sunshine hours and sunshine intensity to which the crop is exposed
during cultivation.
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Table 2 demonstrates the differences. Major paprika producing or potential
producing
regions are shown.
One of the most important goals was to find genotypes that could provide a base to
create
Cultivars suitable for a mechanized farming system. Most capsicum genotypes
have an
indeterminate growth habit, with the plants flowering and bearing fruit
continuously.
Therefore, several harvests are needed to obtain a full yield. It is essential to find
genotypes
that allow a large part of the potential yield to be harvested in one operation. An
obvious
option was to look for variants with a determinate growth habit.
A number of Indian cultivars have a determinate or semi-determinate habit. It was

found that
the cultivar Kalocsai 801 produced an acceptable yield and a large proportion of the
fruit can
be removed at the first harvest operation. This trait was utilized in our breeding
program. To
be able to use a mechanical harvester efficiently the plants must stand erect
with a strong
main stem. Most paprika cultivars have a relatively weak stem, and with a heavy
production,
the plants lodge easily. It is very difficult to harvest a lodged crop
mechanically. It was
paramount to find genes that ensure strong upright plants and if possible an
early
lignifications of the stem. While a number of wild Capsicum species have a strong
lignified
stem, we found Capsicum chacoense had an early lignification of the stem,
and fruit that
were detachable from the calyx at ripening. This latter trait would be a
great advantage for
mechanical harvesting. Finally, the paprika pigment quality should be discussed.
Besides the
taste and bouquet, color is very important in all paprika products. Capsicum species
contain
unique carotenoids, eg. keto- carotenoids, capsanthin, capsorubin and
cryptocapsin. The
major contributors to the red colour of paprika are capsanthin and
capsorubin, whereas the
yellow-orange colour is from betacarotene and violaxanthin.
Pigment content is usually expressed on a scale specified by the American

Spice Trade
Association (ASTA method 20.1). Extractable pigment, which measures total
pigment
content, is measured using a spectrophotometer and designated in ASTA
units with higher
numbers indicating brighter color. We are determining the extractable color in
paprika by
measuring the absorbency of an acetone extract by a spectrophotometer capable of
accurately
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measuring absorbency at 460nm. Our results obtained this way are
acceptable for breeding
and the correlation between the BRI Australia Ltd, an accredited laboratory,
results and our
tests gave a correlation coefficient of r = 0.85. Milled paprika and its
extract, oleoresin, are
used as a natural coloring source in a wide variety of foods, cosmetics and drugs.
Oleoresin is
extracted from milled paprika using organic solvents, eg. hexane, supercritical
CO2 and
petroleum ether. When oleoresin is extracted from pungent capsicums or chillies it
is called
Capsicum Oleoresin. Besides the food industry it is mainly used by security
organizations
for crowd control. When the oleoresin is extracted from non-pungent paprika it is
labeled as
Paprika Oleoresin.
The extracted Paprika Oleoresin has a concentrated flavor and aroma of the
original milled
product. It can be diluted according to the end use requirements. The great
advantages of the
oleoresin over the original milled product are It is free from pathogens and
microbiological
infections; it is a sterile extract It isacleanproduct; it isIreeoIphysical
contaminants. 7KH
concentrate can be easily distributed in media such as oil or water. It has also a
longer shelf
life than the milled product and is free from deterioration caused by pests or moulds
because
oleoresin has such a large advantage over the traditional milled product it
was decided that
for India we should concentrate on creating cultivars with high pigment
content and the
ability to produce high pigment yield per unit area.
Farmers want plants that establish quickly, with the highest possible yield,
free of diseases
and high ent. One of the options to achieve these aims is the utilization of hybrid
vigor using
hybrid seed. Hybrid seed of paprika is extremely expensive because it is produced
by manual
labor. Private seed companies produce hybrid seed worldwide in locations mainly
determined
by the availability of cheap labor and good growing conditions.
II. Agronomic considerations
During the 1997/98 season, selected cultivars from India and USA were
tested at two field
sites. Indian environmental conditions. In all field trials, randomised complete block
designs
with four blocks were used Nearly all introductions showed variability due to
genotypeenvironment interaction; this was particularly evident in the Indian cultivars. As we
intended
to base our paprika production on the high quality of the Indian paprika we
decided to
reselect the Indian cultivars that showed a
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high degree of variability. The Cobbitty trial was subjected to a simple weighted
analysis to
be able to find the types that best suited our aims. In this weighted evaluation,
pungency was
considered as our goal was to have paprika production. The Indian
introductions performed
satisfactorily but were difficult to harvest mechanically because of their
relatively weak
stems, uneven ripening, and, in some cases, the difficulty in breaking the pedicel
away from
the stem.
Effect of sowing depth on yield This result confirmed the Indian and the New
Mexican
recommendations on depth of sowing, and also emphasized the importance of soil
types and
moisture conditions. The extension workers of strongly recommended covering the
row with
a 7-10 cm cap which is removed with a dragging harrow before the
seedlings emerge
(crook stage). This method reduces the drying out of the seedbed. Post sowing
watering can
cause problems and should be avoided.
The results again supported overseas advice showing that the second sowing,
mid-October,
was the optimum sowing time. Obviously, the soil temperature must have
been above the
optimum level of around 15degreeC. At the third sowing time the seed
emergence was
significantly lower than at the second, but still acceptable. Both the first and fourth
sowings
gave significantly lower yields than the second and third sowings. They were
not different
from each other.
The most favorable sowing time at India was in the second half of October
with a sowing
depth between 15 mm and 30 mm depending on soil type. Our practical experience
and the
experimental data indicated that the Indian and New Mexican crop husbandry
practices could
be adopted in India. However, plant improvement had to be given wide-ranging
attention.
Influence of sowing time to yield III. Genetic improvement of paprika In order
to develop
paprika cultivars suitable for Indian
mechanized
climatic conditions and utilizing a highly
production system, we had to consider among other factors, high germination

energy, a
strong upright stem, fruit setting well above the ground, synchronized
flowering together
with a semi-determinate growth habit, snap-off pedicel
with detachable calyx, fruits with high dry matter (18% +), very high
pigment content
(ASTA 200+), high yield and disease resistance. The paprika cultivar development
was based
mainly on the classical pedigree method, and to save time and space, it
was combined with
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single seed descent (SSD; Fig. 1) [10]. The SSD method is widely applied in cereal
breeding
programs and the senior author successfully used it earlier in
wheat and ornamental Capsicum improvement work. With this system, two or
three
generations could be advanced in one year. We are using negative and
positive selections
while using the SSD method. In overseas condiment paprika breeding
programs, the
mechanization requirements were neglected; therefore we had to build completely
new plant
types. The foundation was available in reasonably high quality Indian cultivars;
nevertheless,
they were not suitable for a mechanized production system and their pigment
contents could
be further improved.
Schematic Illustration
The collection was tested to find the appropriate traits to help build the new type of
paprika.
Most of the traits that we needed were represented in the collection, not in
one given
genotype but dispersed over several varieties and wild species. Therefore, we had
to establish
an ongoing crossing program to combine the appropriate genes into an
acceptable breeding
population. A number of interspecific crosses were required as well.
Although most of the interspecific combinations were impossible to achieve
according to the
literature, we found a way to establish such combinations. Some of them
needed several
years to accomplish (e.g. detachability came from a wild species). Some
Indian cultivars
displayed high yield potential and satisfactory pigment content. However, as
they had
variable levels of capsaicin content, low dry matter and inferior taste they were not
suitable
for the production of the Indian type of paprika. They were used as parents
in the crossing
program to improve the performance of the Indian paprika. Special breeding lines
were also
created to increase the numbers of fruits produced per plant. The interspecific
combinations
being used involved Capsicum chacoense, C. chinense, C. baccatum and
various other C.
annuum cultivars to achieve lignifications of the stem, and fruit detachability from
the calyx.
The program concentrated on backcrossing to maintain the Indian paprikas
quality traits
with an improved yield but with easy detachability of the fruit from the calyx.
According to
the literature easy detachability of the calyx is associated with excess softening of
the fruit at
maturity. The program used intermating of interspecific hybrids to find
recombinants that
were easily detached from the calyx while the ripe fruit remained firm. The earlier
indication
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that these two characteristics are determined by common genes is incorrect; they
are closely
linked and with appropriate selection can be separated. Capsicum chacoense
crosses, to
achieve detachability, were successful, but the F1 plants were sterile males and to
obtain seed
from them, they had to be pollinated with a fertile male cultivar. The
unrestrained
detachment of the fruit from the calyx was found to be a simply inherited
incompletely
dominant characteristic as it was reported.
Paprika fruits with the detachability gene. The current selection program
Selection is
conducted partly in the field and partly in the laboratory; in the field for
phenotypic
characteristics, and in the laboratory for dry matter and pigment content.
Selection is
repeated until the progenies show uniformity, usually in the seventh to tenth
generations after
the last cross. When some of the advanced lines are sufficiently uniform they are
subjected to
a rigorous program of at least three years of field testing, starting with
three row plots and
finishing with twelve row plots. When the performance of a line is acceptable, it is
submitted
for variety protection. This is followed by large-scale regional field tests on
commercial
properties and industrial tests before commercial release.
Outcomes:
During 2004 Indians
namely
submitted three selections for plant variety protection,
Sunired, Earlysuni and Cerise Sweet. The first two cultivars are
reselections from
introduced cultivars, which showed variability where first grown in India.
Cerise Sweet
originated from old Indian breeding material of the senior author; Sunired
produced 89%
of its total yield in the first harvest, and is therefore a good candidate for
mechanical
harvesting; Earlisuni is fast maturing with good dry matter and pigment
content; Cerise
Sweet (Fig. 4) is a constantly high dry matter and pigment (over 280 ASTA)
producer. In
our experiments, Cerise Sweet gave the highest pigment production per
unit area. Due t o
the selection process all three cultivars have the snap off gene that allows
an easy
separation of the pedicel from the stem.
This crop produced fruits with 328 ASTA Fifty of our advanced lines are
entering in our
first year Variety and Strain trials.
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Capsicum Hybrid Seed Research underway is attempting to produce
condiment paprika
hybrid seed in an economically acceptable price bracket. Currently hybrid
paprika seed is
sold by seed number, not by weight. Capsicum is a facultative open-pollinated crop
in India
due to the activity of native bees, but is a facultative self-pollinated crop in
Europe.
Honeybees are not attracted to Capsicum because the nectar content in the flowers
is low. As
a consequence, in Europe, 300 metres [20] is the compulsory separation

distance for two
cultivars of seed production; in contrast in India we may need 2-3 km or
even greater
distances due to the activity of the native bees. It is important to reduce
the cost of hybrid
seed. We thus seek to use a designed system of sterile male paprika lines
where the
identification of sterile male plants is easy, and can be determined in the seedling
stage. The
selected sterile male plants can be propagated by micro-propagation or as
cuttings. These
male sterile plants would be planted in the field together with the pollen
source and
pollination would take place by native bees. The improvement programs are based
mainly on
exploiting natural sources of germplasm by means of selection and
hybridisation. Heterosis
breeding has received considerable attention in crop production. The heterosis
effect in
capsicum manifests itself in higher early (yield at first harvest) and total
yields, improved
chemical composition, as well as other morphological features of the fruits.
There is also
significant heterosis for seed production in capsicum hybrids made by using
male sterile
systems.
In male sterile Capsicum plants versus fertile ones the anthers are absent or
shrunken, and
contain either no pollen or only a small amount of viable pollen. As in may
other species;
there are two different types of male sterility in Capsicum, genetic and cytoplasmic.
Genetic
male sterility is conferred by nuclear genes inhibiting the normal development of
anthers and
pollen, usually single recessive (ms) factors. Cytoplasmic male sterility is

determined by
mutant genes in cytoplasmic organelles, and is transferred only through the
egg. The action
of cytoplasmic genes for male sterility may be modified by the action of
fertility restoring
genes in the nucleus: it is the interactive system that is exploited in hybrid
production in
many crops.

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Male sterile (a) and male fertile (b) paprika flower
A wide range of methods have produced male Sterility in Capsicum. The most
widely used
Treatment for induction of male sterility is ionizing Radiation, such as
gamma- or X-rays.
There have Been several investigations to Determine the optimal conditions for
mutagenesis
By chemical agents. Chemically induced male sterility mutants were
incomplete in many
cases, climate dependent, and invariably accompanied by unfavourable effects
on the
development of plants, and also caused high ovular sterility. Gametocides can
induce a
temporary male sterility in several crops, including Capsicum. The use of a
gametocide
requires uniform plants in the same developmental stage. Weather events
can influence the
timing of application and the effect of gametocides at the optimal treatment
stage. There is
also the added problem of gaining a license for the use of gametocides. Interspecific
hybrids
between species of Capsicum can be made with varying degrees of success. The
hybrids can
be sterile in paprika due to chromosomal or plasmon-genome incompatibility.

There are
several known male sterile lines used in research programs. These differ from each
other in
agronomic characters, growing time, combining ability, plant growth habit and
fruit type.
They carry various male sterility genes.
Type and range of male sterile lines used in the breeding program To generate male
sterility
in condiment paprika we collected known male sterile Capsicum lines from
around the
world. This collection consisted of cytoplasmic and genetic sterile male lines.
We
backcrossed these lines into condiment paprika and during the selection
program we
established sterile male lines of paprika. Gamma irradiation of seeds was
also used to
generate male sterility in the Longum group type of Capsicums. Seeds were
soaked in
distilled water for 0, 48 and 96 hours prior to irradiation at 3, 5, 7, 9, 12,
and 15 Krads.
Seeds, soaked for 0, 48 and 96 hours, not exposed to radiation were used
as controls.
Controls did not produce male sterile plants. The overall frequency of male
sterility among
the irradiated materials was 0.3% (Table 7). The percentage of sterile male plants
increased
with increasing radiation dose. Induction of male sterility was more successful
with
increasing soaking periods. The mutants were incorporated into our breeding
program. Plant
material was grown in flying insect proof isolation tunnel houses. Certain
phenotypic
/physiological characteristics, e.g. shrunken anthers of male sterile flowers, plant
height and

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flowering time were found to be markers for male sterility though male sterility can
only be
detected at the flowering phase. Our aim is to select sterile male plants at the
seedling stage,
so that only sterile male plants would be planted into the field along with the pollen
source.
The production field would show a uniform pattern (number of male sterile rows
alternating
with a certain number of rows of pollen source) ensuring the efficient usage of
available land
and other resources. In order to identify a genotype with a unique trait that
cannot be
observed at a particular growth stage, markers can be used. These can be
phenotypic or
molecular. Since no phenotypic markers for male sterility were apparent at seedling
stage we
decided to use the Amplified Fragment Length Polymorphism (AFLP) method
to find
molecular markers linked to the ms3 male sterility gene, which is widely
used in our and
other research/breeding programs. We have one candidate primer combination
, which
potentially allows us to select for male sterility at the seedling stage. The
validation of this
possible marker is underway. Sterile male plants can be propagated with the
help of micropropagation [38, 39] or as cuttings . Different explant types can be used to
propagate sterile
male lines in vitro. Several media have been tested, and that with the highest
multiplication
rate will be used for propagation. Cutting-derived young plants are produced
in the
greenhouse and then tested under field conditions to compare to seed derived
seedlings.
AFLP DNA fingerprints of sterile and fertile parents and bulks of the 2-primer
combination
which produced polymorphism. Arrows indicate the polymorphic bands, present in
the fertile
parent and progenies of fertile bulks. M - 25bp ladder, Ps - Sterile Parent, Pf - Fertile
Parent,
Bf - Fertile Bulk, Bs - Sterile Bulk, M - 25bp ladder.
It is planned that male sterile plants will be planted with a pollen source, with
pollination
taking place by insects, mainly native bees (genera Trigona, Austroplebeia,
Xylocopa, and
Amegilla) . These sting-less native bees are found across Australia and are known to
be good
crop pollinators even for Solanaceae, where buzz pollination is required [42].

COUNTRIES
Rooting percentage of cuttings derived from male sterile lines during field
trials a cost
benefit study will be carried out to determine the economics of hybrid
paprika seed
production in India using this system. This will enable us to determine the
most efficient
method of large-scale hybrid paprika seed production within a reasonable price
bracket.
Findings and Conclusion
As per the report findings and market analysis data analysed the company
can is viable to
market its product in India. The projected market of the company represent
the market
feasibility.
The major strength is the upcoming market and many of foreigners entering
India for
business and leisure.
Initially to cope up with the customer needs and pattern of the production,
the capacity
utilization is only 40%. That is the reason the company will show the
negative market
entrance.
The location is such that all the resources are readily available at cheaper rate.
It is challenging task to bring the product into the market initially.
As many huge players are already present, the company will initially have to
struggle to
complete and position itself in the market.
Though there are many huge players, what makes the company viable is the
USP of the
company to sell high quality oleoresins. Here is a huge demand for highest quality
oleoresins,
which very some companies manage to deliver to the market.
Conclusion
We believe that by applying this system we should be able to produce paprika
hybrid seed in
an economically acceptable price bracket. If so, the product would be
marketable
worldwide because of the increasing demand for paprika as a spice and
natural coloring
agent. This could open up a new avenue for the Indian industry as an
exporter of paprika
products and hybrid seed of our improved cultivars that are both fit for
highly mechanized
production and have a high pigment and dry matter content.

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MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

included as well. However, if we look at the traditional condiment paprika

earlier. My immediate response was to produce the Indian Condiment Paprika

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

Table III. Pigment (ASTA) Levels of Selected Cultivars

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

milling: AUD24,996.00 (@ $6/kg). In general it is estimated that 10 - 14 kg

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

INTRODUCTION TO THE COMPANY:OILS AND

Spice Extracts- Essential oils and Oleoresins:

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

Raw materials, plant and machinery

Canada, and Belgium etc.

The key to success

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

OLEORESIN PARIKA UPTO 1000,000 C.U. OIL SOLUBLE

1) PAPRIKA OLEORESINS (OIL SOLUBLE)

PARRIKA OLEORESIN (WATER SOLUBLE) IS AVAILABLE FROM 20,000 C.U TO

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

Supercritical Fluid Technology:

Supercritical fluid extraction is an extraction process using a supercritical fluid as a

of interest. This tuning capability is

important because recent trends in the herbal industry indicate an extract is

therapeutic value. The active ingredients present in such spices can be

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

Pigment concen in oeloresin

31.4 40.6 41.7 34.7

16.4 20.7 20.4 18.4

10.8 10.9 11.2 10.3

42.0 34.2 41.3

11.5 11.8 12.8

18.9 15.1 18.6

45.6 70.1 62.1 60.6

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

Pigment Concentrations in Extracted Paprika Oleoresins

Red/yellow ratio 1.30 0.55 1.85

Packaging:20 ltrs. HDPE Pails sealed in corrugate boxes or

Labeling:Drum is sealed and labeled as per UN regulations with a label showing

M.P.BIRLA INSTITUE OF MANAGEMENT

1971-72. Around three tonne of

and downs as is the scene now.

at Rs180 crore from 2,060

rs.177.04 crore, they said. However, mint products experienced a decline to

will make our product competitive and improve the exports.

a good crop. Added to

% 13 13.08 13.1 12.98 14.2 12

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

Estimated export of spices from India

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

without warning. One must proceed cautiously. The adoption of an early

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

QTY VALUE QTY VALUE

2002-03 2003-04 (E)

22877.36 20368.79 42.81 21608.58 17887.98 36.99 16700.00 14350.50 31.2

Om (SMALL) 1030.91 6167.80 12.96 681.83 4707.42 9.73 690.00 3301.00

MARKET ANALYSIS OF OLEORESIN IN INDIA COMPARISON WITH OTHER MAJOR

Peermade Development Society

Exporters with Spice House Certificate

Arjuna Natural Extracts Ltd., Alwaye