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Post Harvesting

Post Harvesting: 

The harvested fresh cardamom contains 72-85% moisture. The colour of the fresh capsule may be light pinkish, brownish pink or dark pinkish depending on the variety and becomes darker after curing. The retention of natural colour in the course of curing is a positive index of quality. The flavour constituents are highly volatile and easily lost when subjected to direct heat and high temperature. 

Consumers prefer bold capsules with uniform size having its original dark pink colour. The produce should be free from fungal growth, dust particles or any foreign materials. The cardamom should be dried properly. There should not be any smokey smell and charred appearance. In general, clean and hygienic products with good appearance are preferred in the market. The natural colour, flavour and its aroma are lost due to mismanagement and defective ways of handling during the course of harvesting, curing, packing and storing. 

The harvested spikes are heaped and capsules separated and sun-dried. It takes 3-5 days. The cured capsules are rubbed on wire mesh for clearing and removal of calyx (tail).

Curing 
Traditionally cardamom is cured in Bhatti, where the capsules are dried by direct heating. Under this system the cardamom comes in direct contact with smoke which turn the capsules to dark browner black colour with a smoky smell. Improved curing techniques are presently available by which cardamom is processed to give better quality and appearance. One such method is ICRI Spices Board improved Bhatti system of curing in which cardamom is dried by indirect eating at 45-500C.

In Sikkim, the panicles containing ripe fruits are carried to temporary shades for separating fruits out of the panicles and then for drying and curing. The fresh fruits are dried in locally made Bhatti (kiln) consists of smoke proof stone and mud wall at the four sides with a small opening in the front to put firewood. The fresh capsules are spread on the bamboo mat on its top and smoked continuously for 2 to 3 days till the capsules are completely dry. The capsules when dry lose about 30% of its weight. This method gives smoky capsules and fetches lower price.

The Cardamom Board has installed cardamom drying plant one at Pangthang and other at Kabi where cardamom can be dried by passing hot air. This requires less firewood and retains original colour of the capsule. Such drying plants can be installed on a community basis at various important cardamom growing areas. The dried capsules in this method are sold at premium prices.

The following are the important points to be remembered at the post-harvest stages:

  • Remove extraneous matter and wash thoroughly the harvested produce before drying.
  • Adopt flue pipe system of curing to retain the original colour, aroma and flavour.
  • Dry the capsules immediately after harvest.
  • Dried cardamom should not contain more than 10% moisture for better shelf life.
  • Remove tails after drying.
  • Grade according to size and colour and store in moist proof containers.
  • Use polythene lined gunny bags for storing.
  • Store in dry places and in wooden boxes.
  • Take necessary precaution against rat and insect damages

The dried cardamom may be preferably sold soon after drying provided the growers get remunerative price, as long storage may lead to deterioration of quality

Packaging 
The properly dried capsules should be allowed to cool and then packed in polythene lined jute bags. The bags may be stored on wooden platform to avoid absorption of moisture, which may result in fungus growth damaging the stored produce.
 

OR


The cured produce needs to be packed in insect-proof bags, Coal-tar coated and polythene lined gunny bags are effective against insects attack during storage. Curing of capsules to a moisture level of 10% and packing them in air-tight containers also ensure protection against insects. But in any case, these packages as should offer logistic advantages such as light weight, functionality and low cost packaging becomes specific especially when the commodity is exported in any form such as whole capsule, seed or spice powder