In a globally connected market, ensuring the purity and authenticity of spices is more critical than ever. Spices Production to Products: Purity and Authenticity addresses the challenges of spice adulteration and contamination that threaten food safety, public health, forex earnings, and the integrity of global supply chains. Despite advancements in agriculture, processing, and regulations, spices remain vulnerable to fraud and environmental contaminants.
This comprehensive volume explores various adulterants and contaminants compromising spice quality and safety, presenting state-of-the-art detection methods and containment strategies. Combining historical insights with cutting-edge research, it provides a thorough understanding of intentional and unintentional adulteration. and contamination.
Key Features:
In-Depth Analysis: Chapters on testing black pepper, chilli, cardamom, seed spices, ginger, nutmeg, saffron, and turmeric
Advanced Detection Methods: Techniques for identifying mycotoxins, pesticides, and heavy metals
Comprehensive Coverage: Focus on consumer awareness, supply chain management, and sustainability
Global Standards: Insights into regulatory frameworks and harmonization efforts
Practical Strategies: Tools for detection and mitigation tailored to professionals and researchers
This indispensable resource is designed for regulatory agencies, food industry professionals, researchers, policymakers, and informed consumers. Whether detecting adulterants, developing technologies, or advocating for higher standards, this book equips you to address the complexities of spice purity and authenticity.
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für Beruf und Forschung
Professional Reference
Illustrationen
28 farbige Abbildungen, 28 farbige Zeichnungen, 52 s/w Tabellen
52 Tables, black and white; 28 Line drawings, color; 28 Illustrations, color
Maße
Höhe: 260 mm
Breite: 183 mm
Dicke: 27 mm
Gewicht
ISBN-13
978-1-032-73209-1 (9781032732091)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Dr. B. Sasikumar, who holds a Ph.D. in Plant Breeding from Anand Agricultural University, Gujarat, with post-doctoral training in Plant Molecular Biology from the School of Biotechnology, Madurai Kamaraj University, Tamil Nadu, India, as well as the Plant Biotechnology Institute, NRC-Canada, brings 33 years of experience in spices breeding, genetic resources, and adulteration detection of spices using molecular tools. He retired as Principal Scientist and Head, Crop Improvement and Biotechnology Division at ICAR-Indian Institute of Spices Research, Kozhikode, Kerala, India.
Dr. Sasikumar is currently a member of the Scientific Panel on Spices and Culinary Herbs of the Food Safety and Standards Authority of India (FSSAI). A decorated science communicator, he has published 127 research articles, 16 review articles, 16 book chapters, and approximately 400 popular articles on various aspects of spices, including adulteration detection, varieties, genetic resources, and success stories.
He is credited with developing 13 acclaimed varieties of spices, most of which have been well received by stakeholders in India. Dr. Sasikumar is internationally recognized as a spice specialist and has been featured in Stanford University's 2023 and 2024 lists of the world's top 2% scientists. He served as Spices Expert in Guyana, South America, for two years and also visited Vietnam and Nepal for spice consultancy and research.
Dr. S. J. Eapen, an alumnus of Calicut University, is a leading expert in spice research in India, with a career spanning over three decades. He has held prestigious roles, including Principal Scientist and Head at ICAR-Indian Institute of Spices Research and President of the Indian Society for Spices. In these roles, he led initiatives that elevated both the scientific and industrial standards of the spice sector. His expertise covers research management, crop protection, nematology, and bioinformatics, establishing him as a key figure in developing sustainable agricultural practices for spice cultivation.
Throughout his distinguished career, Dr. Eapen has authored numerous research papers, reviews, and book chapters. As a passionate writer, he regularly blogs about science and technology, including the integration of AI in scientific research. His work includes the development of disease-resistant spice varieties, and he holds patents for biocontrol formulations that advance environmentally sustainable pest management strategies in agriculture.
Dr. Eapen's international influence extends beyond India. He has served as a nematology consultant in Vietnam and chaired scientific committees in Malaysia, contributing to the global exchange of knowledge in his field. Currently, he serves as a member of the FSSAI Scientific Panel on Pesticide Residues, shaping national policies on pesticide residues and ensuring their alignment with international standards. As Advisor to the World Spice Organisation, he collaborates closely with the global spice industry, and as a mentor for the Kerala Startup Mission, he guides young entrepreneurs and fosters innovation in the spice and agricultural sectors. His contributions continue to shape the future of spice research and industry both in India and internationally.
1. Historical Perspectives on Adulteration and Contamination of Spices. 2. Introduction to Spice Adulteration and Authenticity Testing. 3. Global Standards and Regulations of Spice Purity. 4. Adulteration and Authenticity Testing in Black Pepper. 5. Adulteration and Authenticity Testing of Chilli. 6. Adulteration and Authenticity Testing of Nutmeg. 7. Saffron (Crocus sativus L.) Analysis: Techniques for Quality Assurance and Authentication. 8. Advances in Adulteration and Authenticity Testing of ginger (Zingiber officinale Roscoe). 9. Advances in Adulteration and Authenticity Testing of Turmeric (Curcuma longa L.). 10. Mycotoxin Contamination in Black Pepper. 11. Mycotoxin Contamination in Cardamom (Elettaria cardamomum (L.) Maton). 12. Mycotoxin Contamination in Ginger (Zingiber officinale Rosc.) and Turmeric (Curcuma longa L.). 13. Contaminants in Nutmeg (Myristica fragrans Houtt.) 14. Mycotoxin Contamination in Seed Spices. 15. Heavy Metal Contamination in Spices: Sources, Safety Regulations and Health Implications. 16. Pesticide Contamination in Black Pepper (Piper nigrum L.): Detection, Implications, and Sustainable Solutions. 17. Pesticide Residues in Chilli (Capsicum annuum L.) - An Indian Perspective. 18. Multi-residue Pesticides in Ginger (Zingiber officinale Roscoe) and Turmeric (Curcuma longa L.): Method of Analysis and Strategy for Residue Management. 19. Multi-Residue Pesticides in Seed Spices: Rationale for Analysis and Management Strategies. 20. Consumer Awareness and Market Demands in Global Spice Value Chains. 21. Sustainability and Ethical Sourcing of Spices.
