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MODULE 2 Transformation and

quality of raw materials

ON-LINE COURSE Handicraft Production of Food Herbal Products


Objectives

Module 2 – Transformation and quality of raw materials

Objectives

The main purpose of Module 2 is to provide useful information and guidance

in order to be able to transform your production and control the quality of

your products .

During this Module you will learn:

• Different harvest methods

• How to identify the right time for harvesting your production

• How to deal with fresh herbs

• Different drying process and their consequences on the quality of the plant

• Post-harvest treatments that can be applied on dried herbs

• The required equipments to store and pack the plants

• How to extract essential oil using steam distillation

• Why you need to control and assess he quality of your production and

facilities: HACCP principles and Goof Manufacturing Practices

• How to build a business plan


Authors

Module 2 - Transformation and quality of raw materials

Authors

The e-learning materials for Module 2 – Transformation and quality of

raw materials were built by:

Forcalquier, 2016 (Beta version)

- Olivier Bagarri

Université Européenne des Senteurs et

des Saveurs

www.uess.fr

http://www.uess.fr/


Contents


Contents

2.1 UNIT 1 - Fresh herb processing

Harvesting, treatment and packaging of fresh herbs

2.2 UNIT 2 - Drying

Objective, ratio, effect on drying, process and facilities, size and price

2.3 UNIT 3 - Dry herb processing

Threshing, Cleaning-sorting, Decontamination, Grinding, Storage and

packaging

2.4 UNIT 4 - Extraction and concentration techniques

Extraction, water and steam distillation, distillery design, extraction yields

2.5 UNIT 5 - Quality management

Quality Management System, HACCP, Good Manufacturing Practices

2.6 UNIT 6 - Raw material transformation organization (planning and

cost control)

Methodology, Constraints, Case study


2.1 UNIT 1 - Fresh herb processing


2.1. UNIT 1 – Fresh herb processing

2.1.1 Plant harvesting method and facilities

2.1.2 Plant harvesting period

2.1.3 Plant harvesting guide

2.1.4 Plant harvesting video

2.1.5 The treatment of fresh herbs

a) Freezing process

2.1.6 Packaging and storage

2.1.1 Plant harvesting method and

facilities






2.1.7 Summary and challenge

2.1.8 Sources of information





a) Summary

This unit allows the learner to know:

• How to harvest fresh herbs.

• When to harvest fresh herbs.

• The treatment process of fresh herbs.

• The packaging and storage of fresh herbs.


facilities








b) Weekly challenge

For each herb listed in the chapter “2.1.3 Plant harvesting guide” (slides

14 and 15), please find the optimum harvesting period (month).

This week, we ask you to do the following challenge:

Share your answers on the forum





Delgado and Sun, 2000

LaBell (1991)

Hsieh and Albrecht (1988)

Fennema et al., 1973

Franks, 1985

Sahagian and Goff, 1996

Persson and Lohndal, 1993

Mallett, 1993

Rahman, 1999

Harrison and Croucher, 1993

ASHRAE, 1994

Sebranek, 1996

MSU, 1999

Brydson, 1982

Harrison and Croucher, 1993

Deutsche Gesellschaft für Technische Zusammenarbeit (GTZ) GmbH,

Manual for sustainable wild collection practices, 2010

Entreprise AgroExpert inc., la Mélisse, 2003

Chambre régionale d‘agriculture du Languedoc-Roussillon, Fiches

techniques plantes médicinales, 2008

FAO, Herbs, spices and essential oils, 2005

Sud&Bio, Plantes aromatiques et médicinales, 2012


facilities











a) Plant harvesting

https://www.youtube.com/watch?v=dXgfVK58_UI

https://www.youtube.com/watch?v=Nfii3NeniHY

https://www.youtube.com/watch?v=YXjUk9zTINo


facilities








https://www.youtube.com/watch?v=dXgfVK58_UI

https://www.youtube.com/watch?v=Nfii3NeniHY

https://www.youtube.com/watch?v=YXjUk9zTINo


2.2 UNIT 2 - Drying


2.2. UNIT 2 – Drying

2.2.1 Objectives and drying ratio

a) Water contained into aromatic herbs

b) Production of dried aromatic herbs / hectare

2.2.2 Effect on drying on the composition of volatile compounds

2.2.3 Process and facilities

a) Natural direct drying (air drying with the aid of sun energy)

b) Solar indirect drying

c) Artificial drying (hot air dryer)

2.2.4 Size and price


2.2.2 Effect on drying on the

composition of volatile compounds









a) Summary


• The ratio of drying of the main cultivated herbs.

• The impact of drying on quality.

• The several drying process with concrete examples of facilities.

• The size and price of a dryer.








b) Weekly challenge


And share your answers on the forum

According to your project, please describe your best drying process,

adapted to your favorite herb (time of drying, temperature, facility, cost

of drying for 1kg).





a) Objectives and drying ratio

Iteipmai

Sud and Bio

b) Effect on drying on the composition of volatile compounds

Bendl et al. (1988)

Deans et al. (1991)

Iteipmai

c) Process and facilities

E. Stahl-Biskup and Francisco Saez, The genus Thyme, 2002

d) Size and price

https://www.youtube.com/watch?v=jGN8te0yduQ

https://www.youtube.com/watch?v=XylUGccEXvs








https://www.youtube.com/watch?v=jGN8te0yduQ

https://www.youtube.com/watch?v=XylUGccEXvs


2.3 UNIT 3 - Dry herb processing


2.3. UNIT 3 – Dry herb processing

2.3.1 Introduction

2.3.2 Threshing

2.3.3 Sorting and cleaning

2.3.4 Decontamination

a) Irradiation

b) Steam

c) Ozone and other methods of treatment

2.3.5 Grinding

2.3.6 Storage and packaging

a) Principles

b) Storage and packaging of dried herbs

2.3.1 Introduction

2.3.2 Threshing



2.3.5 Grinding








a) Summary


• The post-harvest operations applied on dried herbs

• The facilities used for threshing, sorting, grinding

• The need of decontamination and the main different process

• The storage and packaging requirements

2.3.1 Introduction

2.3.2 Threshing



2.3.5 Grinding




b) Weekly challenge



According to your project, please describe the optimum post harvesting

process in terms of steps and facilities.





a) Introduction

https://www.youtube.com/watch?v=rI93hPRoaqU

b) Threshing

https://www.youtube.com/watch?v=zfQ5KhlSnFo&feature=youtu.be

https://www.youtube.com/watch?v=yBwUHcFJw1Y&feature=youtu.be


c) Sorting and cleaning


Tainter and Grenis (1993)

https://www.youtube.com/watch?v=l8GNggtr2zI

https://www.youtube.com/watch?v=huHVteJSNfk

https://www.youtube.com/watch?v=r2Q8rqSB9dg

https://www.youtube.com/watch?v=ehyqxtqKc44&feature=youtu.be

2.3.1 Introduction

2.3.2 Threshing



2.3.5 Grinding




https://www.youtube.com/watch?v=rI93hPRoaqU

https://www.youtube.com/watch?v=zfQ5KhlSnFo&feature=youtu.be

https://www.youtube.com/watch?v=yBwUHcFJw1Y&feature=youtu.be

https://www.youtube.com/watch?v=ehyqxtqKc44&feature=youtu.be




d) Decontamination


Food and Drug Administration (FDA)

Lilie et al. (2007)

Dubek (1996)

Leife (1992)

Mercati (1992)

Hosokawa Micron Europe BV

Mc Cormick

Comparison of methods of herbs and spices Decontamination, Agnieszka

BRODOWSKA*, Krzysztof ŚMIGIELSKI – Institute of General Food

Chemistry, Lodz University of Technology, Lodz, Poland; Agnieszka NOWAK

– Institute of Fermentation Technology and Microbiology, Lodz University of

Technology, Lodz, Poland

Continuous Decontamination Plants for Spices and Herbs”, Ventilex

An innovative microwave process for microbial decontamination of spices

and herbs, Basem F. Dababneh

Radiation decontamination of herbs and spices, Andrzej G. Chmielewski &

Wojciech Migdał

2.3.1 Introduction

2.3.2 Threshing



2.3.5 Grinding







e) Grinding


f) Storage and packaging

International Trade Centre (UNCTAD/WTO), 1999. Packaging manual for

dried herbs and spices (ISBN 92-9137-114-9). www.intracen.org

American Society for Testing and Materials. Standard guide (F1640-03) for

packaging materials for foods to be irradiated and a Standard guide (F1885-

04) for irradiation of dried spices, herbs, and vegetable seasonings to control

pathogens and other organisms (www.astm.org).

International Atomic Energy Agency. Packaging approved in the USA and in

the UK, for the packaging and irradiation of food

(www.iaea.org/icgfi/packaging-dat-usa.pdf ,and

www.iaea.org/icgfi/packaging-dat-uk.pdf).

Bakowski and Michalik (1988)

International Trade Centre, Packaging for organic food, 2012

2.3.1 Introduction

2.3.2 Threshing



2.3.5 Grinding




http://www.intracen.org/

http://www.astm.org/

http://www.iaea.org/icgfi/packaging-dat-usa.pdf

http://www.iaea.org/icgfi/packaging-dat-uk.pdf


2.4 UNIT 4 - Extraction and concentration techniques


2.4. UNIT 4 – Extraction and concentration techniques

2.4.1 Extraction of essential oils

2.4.2 Water distillation

2.4.3 Steam distillation

2.4.4 Distillery requirements

a) Site

b) Distillation charge

c) Still

d) Boiler

e) Condenser

f) Oil separator

g) Storage

2.4.5 Extraction yield












a) Summary


• How to extract essential oils.

• How to design a distillation unit.

• The main yields of extraction.

b) Weekly challenge








Could you please describe the process of steam distillation.

Could you calculate the total cost of steam distillation (cost of facility

+ cost of energy) for 1 hectare of herb (you can choose your herb,

the size of the still and the kind of energy).







a) Extraction of essential oils


b) Water distillation


c) Steam distillation

Maria Lis-Balchim, The genus Lavandula, 2002

Extracting Bioactive Compounds for food products, CRC Press, 2009


d) Distillery requirements


e) Extraction yield

https://www.youtube.com/watch?v=G9IbJNHPxfs

https://www.youtube.com/watch?v=5EqIXoZUllM

L’aromathérapie exactement, Pierre Franchomme, 2001








https://www.youtube.com/watch?v=G9IbJNHPxfs

https://www.youtube.com/watch?v=5EqIXoZUllM


2.5 UNIT 5 - Quality management



2.5.1 Quality Management System

a) Quality manual

b) Methodological instructions

c) Job descriptions

d) Quality records

2.5.2 HACCP principles

a) Conduct analysis

b) Identify Critical Control Points (CCPs)

c) Establish target levels and critical limits

d) Establish monitoring system

e) Establish corrective action

f) Establish verification

g) Establish documentation



2.5.3 HACCP steps

2.5.4 Good Manufacturing Practices






2.5.3 HACCP steps

a) Assembling of an HACCP team

b) Description of the product and its distribution

c) Identification of product intended use and consumers

d) Development of process flow diagrams

e) On-site verification of flow diagram

f) Hazard analysis

g) Determination of Critical Control Points

h) Establishment of critical limits for each CCP

i) Establishment of o monitoring system for each CCP

j) Establishment of corrective actions for each CCP

k) Verification of the HACCP plan

l) Establish record keeping and documentation



2.5.3 HACCP steps








a) Personnel

i. Disease control

ii. Cleanliness

b) Education and training

c) Buildings and facilities

i. Grounds

ii. Plant construction and design

d) Sanitary operations

i. General maintenance

ii. Substances used in cleaning and sanitizing

iii. Storage of toxic materials

iv. Pest control

v. Sanitation of food-contact surfaces

vi. Storage and handling of cleaned portable equipment and utensils

e) Sanitary facilities and controls

i. Water supply

ii. Plumbing

iii. Toilet facilities

iv. Hand-washing facilities

v. Rubbish disposal



2.5.3 HACCP steps








a) Summary


• The logic framework of a Quality Management System

• HACCP principles

• How to built a HACCP plan

• What are the main Good Manufacturing Practices to follow

• What are the regulations to respect

b) Weekly challenge



2.5.3 HACCP steps





Share your answers on the forum.

According to the document references, please list all the regulations

and requirements that you will be constraint to follow in the frame of

your project.





a) Quality Management System

World Health Organization Good Manufacturing Practices guidelines.

ISO 9001.

European Herb Growers’ Association (Europam) Good Agricultural Practices

Directive 93/43/EEC

http://www.fao.org/docrep/005/Y1579E/y1579e03.htm

b) HACCP principles

UESS, Master ANSENS

c) HACCP steps

UESS, Master ANSENS

Guidelines for Good Agricultural and Wild Collection Practice (GACP) of

Medicinal and Aromatic Plants, Europam



2.5.3 HACCP steps




http://www.fao.org/docrep/005/Y1579E/y1579e03.htm




d) Good Manufacturing Practices

Quality Minima Document, European Spice Association

Guidelines for Good Agricultural and Wild Collection Practice (GACP) of

Medicinal and Aromatic Plants, Europam

Good manufacturing practices: updated supplementary guidelines for the

manufacture of herbal medicine, World Health Organization

Guideline on good agricultural and collection practice for starting materials of

herbal origin (GACP), European Medicine Agency

Regulation (EC) n°178/2002 of the European Parliament and of the Council

of 28 January2002 laying down the general principles and requirements of

food law, establishing the European Food Safety Authority and laying down

procedures in matters of food safety

Commission regulation (EC) n°2073/2005 of 15 November 2005 on

microbiological criteria for foodstuffs


of 29 April 2004 on the hygiene foodstuffs


of 29 April 2004 on official controls performed to ensure the verification of

compliance with feed and food law, animal health and animal welfare rules



2.5.3 HACCP steps





2.6 UNIT 6 - Raw material transformation organization

(planning and cost control)


2.6. UNIT 6 – Raw material transformation organization (planning and cost

control)

2.6.1 Methodology

a) Investment cost

b) Production cost

c) Variable costs

d) Fixed costs

e) Product price determination

2.6.2 Constraints

a) Pluriannual plants

b) Several harvests per year

c) Removal cost

2.6.3 Case study

a) Organic savory

2.6.1 Methodology

2.6.2 Constraints

2.6.3 Case study






control)


a) Summary


• How to establish your business plan

• What are the specificities and constraints related to herbs to take into

account

• How to built and present your business plan

b) Weekly challenge

2.6.1 Methodology

2.6.2 Constraints

2.6.3 Case study



This week, we ask you to do the following challenge


According to your project, please establish the business plan of your

company.



a) Methodology

Cost-Benefit Analysis of Spear Mint Cultivation for Herbal Production, 2014

b) Constraints

International Journal of Recent Research in Commerce Economics and

Management (URRCEM). Vol.1, issue 3, pp: (83-88), Month: October-

December 2014, available at. www.paperpublications.org

c) Case study

Chambre d’agriculture de Lorraine, plantes aromatiques et médicinales,

2005

Chambre d’agriculture de Rhône-Alpes, fiches technico-économiques

Herb Production, Value Addition & Marketing, 2014

Coûts de production et éléments techniques du safran de Provence, 2014

http://kouprod.com/accueil-1.html

http://oad.arvalis-infos.fr/coutproduction/coutproduction.asp



control)

2.6.1 Methodology

2.6.2 Constraints

2.6.3 Case study



http://www.paperpublications.org/

http://kouprod.com/accueil-1.html

http://oad.arvalis-infos.fr/coutproduction/coutproduction.asp

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