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Why process tamarind fruits?
⇒ The fruit is high in protein, carbohydrate, potas-sium, phosphorus and calcium and is a source of iron, vitamin C, thiamine and niacin
⇒ Processing increases the shelf-life of the fruit ⇒ Processing adds value and increases income
Tamarind (Tamarindus indica): Processing and Product Information
Packaging and Storage Pack in well-sealed clean glass or plastic bottles and store in a dark, cool place.
Advantages Easily dispersible in water, and can be used for many pur-poses, such as in ketchups, sauces, soft drinks, dairy products and as a souring agent.
Packaging and Storage Store in airtight plas-tic or glass bottles or cans, in the dark, for over a year.
Jam/jelly
Candy
Fruit leather
Juice/nectar
Pickles/chutney
Paste/concentrate
Powder concentrate Fruit-puree/pulp
Potential processed products
Packaging and Storage Seal in polythene bags or pack in tightly capped, clean glass or plastic jars/bottles. Store in a cool, dark place for several months.
Add nuts, spices and other flavourings (optional)
Dry
Spread in a thin layer on greased paper
Prepare either: - Citric acid or lemon juice dip - Sulphite dip: dissolve 6 g metabisulphite in 10 l of water
Puree pulp and heat to 90ºC to inactive enzymes
Adjust the sweetness and acidity by adding sugar and citric acid or lemon
juice
Tamarind pulp
Dip in acid or sulphite
Packaging and Storage Pack rolls of leather, interleaved with greaseproof paper in mois-ture-proof, heat-sealed bags. Store in a cool, dark place for up to 9 months.
How to store fresh pods or pulp? ⇒ Pods: - for several weeks at 20ºC ⇒ Pulp: - for 4-6 months below 10ºC in a dry place
by packing in high density polythene - for about one year when stored mixed with salt
- for a longer period after drying or steaming
How to process tamarind fruits?
1. Pre-processing: De-hulling and cleaning
Sun dry or use small-scale dehydrators
Dried pods
Crack and separate pulp and fibres from the broken shells
Mature pods
Cleaning to remove the seeds
Pulp
Fresh fruits
Mix with sugar (1:1), salt and
spices
Cook for 20 min while stirring
Cook for 20 min while stirring
Pour into bottles while hot
Tamarind pickle
Pour into bottles while hot
Mix with salt and spices
Tamarind pulp
Grind and mix spices: coriander, cumin, cardamom, chillies, cloves, cinnamon, caraway seeds, mustard oil and black pepper
Tamarind chutney
2. Processing from the pulp
Pour into bottles and seal
Heat pasteurise in bottles
Cool rapidly to room temperature in cold water
Tamarind pulp
Boil in water
Filter juice to remove pieces of pulp
Pickles + Chutney
Concen-trate
Juice
Leather
Tamarind pulp
Soak in water and boil
Separate fine pulpy matter using a filter
Press the residue
Mix this matter with the extract
Concentrate the filtered extract by
evaporation under vacuum
Fill containers, cool and seal
Fruits for the Future
This publication is an output from a research project funded by the United Kingdom Department of International Development for the benefit of developing countries. The views expressed are not necessarily those of DFID [R8399 Forestry Research Programme].
Prepared and published by the International Centre for Underutilised Crops (ICUC), School for Civil Engineering and the Environ-ment, University of Southampton. Southampton, SO17 1BJ, UK. Tel: +44-23-80594229 Fax: +44-23-80677519 Email: [email protected] Website: http://www.civil.soton.ac.uk/icuc © 2004 International Centre for Underutilised Crops, UK
References: Gunasena, H.P.M. and Hughes, A. (2000) Tamarind. Tamarindus indica L. Fruits for the Future 1. Editors: A. Hughes, N. Haq and R.W. Smith. ICUC, Southampton, UK. ICUC (2001) Tamarind. Tamarindus indica L. Fruits for the Future 1. Field manual for extension workers. ICUC, Southampton, UK. Morton, J. (1987) Tamarind (Tamarindus indica). In: Fruits of warm climates. Editor: J.F. Morton, Miami, Florida, USA: 115-121.
Roy, S.K. and Joshi, G.D. (1995) Minor fruits – Tropical. In: Handbook of fruit science and technology. Production, composition, storage and processing. Editors: D.K. Salunkhe and S.S. Kadam. Marcel Dekker, Inc., New York, USA: 563-591. Yahia, E.M. (2002) Tamarind. In: The commercial storage of fruits, vegetables, and florist and nursery stocks. Agricultural Hand- book Number 66. Editors: K.C. Gross, C.Y. Wang and M. Saltveit. http://www.worldagroforestrycentre.org Please contact ICUC for further references.
