 |
|
Herbs&Spices
Cultivation
• Growing
methods for herb & spice plants include direct
seeding, potting, shoot transplant, root transplant,
and branch transplant.
• A growing
cycle for herbs&spices is usually between
6 to 10 weeks.
Harvest
Method
• Possible
plant parts to harvest are roots, beats, barks,
leaves, flowers, fruit, seeds, and the whole plant.
• Harvest
time could begin as early as 50 days until as
late as 10 years.
Classification
of Herbs&Spices
• Physical
classification of herbs&spices include tree,
shrub, herb, and climber.
•
Classification by usage divides herbs&spices
into essential oil, consumable medicine, external
medicine, health food, cosmetics, and insecticides.
Herbs&Spices
Environment
• Herbs&spices
usually grow naturally, according to the suitability
of the environment.
• In
cultivation, lighting, temperature, land area,
and irrigation must be adjusted to suit the growing
environment.
|
| |
|
|
Herb&
spice production
•
Total volume of spices around the world has been
increasing gradually since 1998. And the biggest
amount of spice came from India.
•
Overall amount of spice in Thailand has been decreasing
gradually as a result of the reducing of cultivating
areas across the country.
Processing
•
After each harvest, herbs&spices must be stored
under a dry and cool area, away from sunlight.
•
Processing begins with the sifting and filtering
process.
Packaging
• Commercial
packaging of herbs&spices before domestic
and international distribution are jute sacks,
plastic sacks, plastic bags, and corrugated paper
carton.
Distribution
• For
domestic distribution, herbs&spices merchants
use trucks as transportation.
•
There are three initial channels of herbs &
spices distributions: wholesalers, local merchants,
and exporters.
|
| |
|
|
Category
dilemma
•Are herbs&spices
food or medicine? Most herbs & spices
used in cooking also have medicinal properties.
|
|
 |
|
Thailand's
Herb Trade
• In
1999, Pakistan, Japan,
United Kingdom are Thailand's top three export
markets in terms of values.
•
As of July 2000, Japan has surpassed Pakistan
as Thailand's number one export market.
•
Thailand's herbs&spices imports demonstrate
an upward trend, with Burma, USA, and UK as the
top three markets.
•
As of July 2000, imports from Japan and China
show the strongest growth, surpassing Burma, USA,
and UK.
Domestic
price
•
The decreased prices of spice in each year in
Thailand shows the gloomy situation of Thai spices.
|
|
|
Global
Standard for Herbs&Spices
• The World Health Organization (WHO) provides
a set of standards for herbs&spices in order
to ensure consistent and qualified manufacturing
practices.
Import
regulations for Herbs&Spices
•
The importation of herbs&spices is controlled
by each country's import regulations, as applied
to consumable products.
•
The United States of America, Japan, Australia,
and New Zealand impose one of the most restrictive
regulations on the importation of agricultural
products.
Export
Diagram / Procedure (Thailand)
• Thailand imposes no specific export
regulations on herbs&spices.
•
Importer countries may require a specific set
of documents, such as an import permit or a phytosanitary
certificate.
Thailand's
Export & Import Tariff / Regulations
• Herbs&spices
exports are exempted from export tariff.
•
Import tariff applies as a fraction of the CIF
(Cost Insurance and Freight) value or as per unit
value of the goods.
|
| |
|
|
Types
of Products
• Products
of herbs&spices could come in the form of
drinks, traditional medicine, seasonings, and
cosmetics.
Herbs&Spices
Nutrition
• Red hot pepper
is the best source of vitamin C, per 100g.
•
Leech lime and cumin have the highest level of
Sodium, per 100g.
• Cardamom
leaves, white pepper, and mace provide the highest
energy level, per 100g.
Storage
for consumption
• Three
enemies of herbs&spices are air, moisture,
and light.
• An ideal
storage for dried herbs&spices is a glass
bottle with screwed top, in a cool and dark place.
|
|
