Processing and Value Addition

Clove

CS 5239 -Processing and Value Addition of Plantation Crop Products

M.M.C.B Ehelamalpe

PGIA/2015/182

Clove is largely used as dried whole buds. Ground clove is used for curry mixtures and clove oil is used for flavoring foods and in pharmaceutical perfumery industry.

They are native to the Maluku Islands in Indonesia, and are commonly used as a spice. Cloves are commercially harvested primarily in Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka and Tanzania.

 The compound eugenol is responsible for most of the characteristic aroma of cloves.

CloveFamily - MyrtaceaeBotanical Name - Eugenia caryophyllata

Flow chart of Manufacturing

Clove Oil

Oil water separator

DistillateCondenserWater Chiller

Oil Distillation tank

Steam GeneratorClove powder/Clove Leaves

Steam

hydrolat

Clove Buds selecting Grading Sun Drying Clove

Manufacturing Process- Clove Oil

Clove consist of about:

• Volatile oil (15-20%)• Eugenol (70-90%)• Acetyl Eugenol• α,β- Caryopyllene• Tannins• Other substances mainly methyl furfural and dimethyl

furfural.

Critical points to consider in manufacturing and processing

Critical points to consider in manufacturing and processing..

In Processing Cloves

• The right stage of harvesting clove buds is when flower petals change their colour from olive green to yellow pink. Clusters of flowers are harvested together with the stalks.

• The flower buds should be separate from the stalks and both buds and stalks are dried in sun or artificial drier until they become dark brown and hard.

• Well dried good quality cloves are in golden brown color and badly dried cloves are soft and pale brown with a whitish mealy appearance which are known as “khuker” cloves.

• Green clove buds of the right stage give about 30% dry cloves. Well dried cloves (8-10% moisture) can be stored in gunny bags without damage by fungus and insects for 1 or 2 years.

In Clove Oil Manufacture..

• Clove oil consists of several compounds such as Eugenol, which is the major component (85-90%) and eugenol acetate (9-10%).

• Eugenol has a boilling temperature of 254 c and can be steam distillated from freshly ground clove.

Organoleptic properties of Clove

COLOUR :- Dark BrownODOUR :-Aromatic, Strong SpicyTASTE :-Aromatic, Pungent, Bitter and SpicySIZE :-Length (12-17mm), Diameter (3-4mm)SHAPE :-Globular, depressed at the base,

pericarp is reticular wrinkled, bears triradiate stigma, with slender stalk about 4 mm long. It contains only one seed. Initially it is white and hollow.

Present Marketable products

• Clove - Dried, fully grown but still unopened flower buds.

• Clove Oil - Obtain from distillation of flower buds

• Clove leaf Oil- Obtain from distillation of leaves

Standard No : SLS 247 Year : 1973

Title : Oil of clove bud

Subject : Chemical technology

Price (LKR) : 300 Price (USD) : 9 ICS No : 71.100.06

Standard Details for clove oil

Grades and SLS standards

Cloves Hand Picked SelectedCloves HPS is the most Superior grade of Cloves. This grade contains Good Size Full Bud Cloves with beautiful color. This grade contains No Headless Cloves or Stems. Moisture is between 12-13% maximum.

Cloves Grade No.1Cloves No.1 is the second best grade in cloves. This grade is mostly Full Bud Cloves with small percentage of Headless cloves. Moisture is between 12-13% maximum.

Cloves FAQCloves FAQ is a mixture of Full Bud Cloves, Headless Cloves and some Stems.

Cloves Stems

Grades

The specifications for clove given by the Sri Lanka Slandered Institute is as follows.

Grade 1 Grade 2 Grade 3

Khuker Cloves max.% by mass 03 05 10

Cloves below 10mm length max.% by mass 13 25 N.A

Extraneous matter max % by mass 01 02 03

Moisture max % by mass 12 12 14

AntisepticCarminative Flavoring agentStimulantLocal anesthetic (Eugenol)SpiceOil in perfumeryUses in toothache, dental preparations and mouth washesClove oil and zinc oxide are used in temporary filling of dental cavities.

Due to the strong aromatic compounds , other chemically and medically important chemical content in cloves create huge product diversification.

Clove use as

Product diversification and reasons

Adulterant

Clove stalks are slender stems of the inflorescence axis that show opposite decussate branching. Externally, they are brownish, rough, and irregularly wrinkled longitudinally with short fracture and dry, woody texture.

Mother cloves (anthophylli) are the ripe fruits of cloves that are ovoid, brown berries, unilocular and one-seeded. This can be detected by the presence of much starch in the seeds. They also contain volatile oil but only about 3-5%.

Brown cloves are expanded flowers from which both corolla and stamens have been separate.

Exhausted clove: Volatile oil is partly or completely removed. as a result buds appear darker in color, withered in form and yields no oil.

Value addition products

• The clove is used in a type of cigarette .• Due to the bioactive chemicals of clove, the spice may be

used as an ant repellent.• They can be used to make a fragrance pomander when

combined with an orange. When given as a gift in Victorian England, such a pomander indicated "warmth of feeling."

Other Value addition products

• Toothpastes• Chewing Gums• Shaving soaps• As organic weed Killer• Perfumes• Insects Repellents

Possible/ developed future products

• Dairy Products can be implemented with Clove.. Such as– Clove Yoguts – Clove Butter– Clove Milk– Clove Cheese– Clove Ice cream

Thank You