A modern spice oil and oleoresin plant coming up near Hyderabad in the private sector is making use of the `Swing Technology' developed by RRL-T.

chivalrousslateOil and Offshore

Nov 8, 2013 (4 years and 8 months ago)


A modern spice oil and oleoresin plant coming up near Hyderabad in the private sector is
making use of the `Swing Technolog
y' developed by RRL

Mr M.M. Sree Kumar, Dr C. Arumughan, Ms B. Sankarikutty, Dr M.A. Sumathikutty and Dr K.P. Padmakumari,
scientists at the

Regional Research Laboratory, Thiruvananthapuram, who developed the `Swing Technology'.

THE National Research and Development Corporation (NRDC), New Delhi, has selected the
`fresh flavour ginger oil' technology developed
by a team of five scientists from the Agro
Processing Division of the Regional Research Laboratory
Thiruvananthapuram (RRL
T) for the
National Technology Day Award.

The Vice
President, Mr Bhairon Singh Shekhawat, will hand over the award, which carries a
memento, certificate and a cash component of Rs 40,000 each to the team comprising scientists,
Dr C. Arumughan, Project Co
ordinator, Mr M.M. Sree Kumar, Project Manager, Ms B.
Sankarikutty, Dr M.A. Sumathikutty and Dr K.P. Padmakumari, at a function in Ne
w Delhi on
May 11, the National Technology Day.

The technology was successfully implemented first in Litan, a remote location near Imphal,
Manipur, and was subsequently transferred to two companies, one based in Hyderabad and other
one in Byrnihat, Meghal
aya, Dr D.S. Pai, Director
Charge, RRL
T, told
Business Line

The technology has served to breath fresh life into the predominantly agriculture
economy of the North

Eastern States where lack of a proper price discovery mechanism meant
at ginger, the main crop in many of these States, had to be sold off at ridiculously low prices.

Absence of appropriate processing technology and marketing facilities only compounded the

Neither was drying of ginger practical in these areas due
to unfavourable climatic reasons, which
forced the distress sales of fresh ginger.

But the success of the RRL
T technology has paved the way for generating value
added products
such as oils and oleoresins from fresh spice without necessarily having to und
ergo the drying

The new technology will ensure that the North
Eastern region witnesses an unprecedented
growth in the area of spice processing, sources in the RRL
T said.

The main advantages of the technology is its lower cost of production, enh
anced yields of up to
30 per cent and assured premium quality of the products with fresh aroma.

Ginger is produced in the North
Eastern region through organic methods of cultivation. The
T technology is the only one currently available for producing o
rganic ginger oil.

Though currently restricted to the North
East, the technology would positively have tremendous
potential in Kerala, home to almost 50 per cent of the entire ginger production of the country.
The technology is generic in nature and RRL

has extended the same cover to other fresh spices
like turmeric, chilli, pepper, etc.

The technology is currently protected by four Indian patents. In the case of turmeric, curcumin,
the natural food colorant, is recovered with much ease unlike in the co
nventional process, which
makes use of dried turmeric.

The higher yield of curcumin, the lower energy and solvent requirement make the technology
superior to the conventional technology.

The yield of colour and capsaicin fractions from red chilli/ paprik
a is also higher.

In the case of pepper, the fresh flavour oleoresin is the premium product that can be had by
employing the new technology.

The new generic technology has been branded `Swing Technology' by RRL
T. A modern spice
oil and oleoresin plant c
oming up near Hyderabad in the private sector is making use of this

The plant will be able to simultaneously process fresh as well as dry spices, which will enable
the entrepreneur to have the benefit of a variety of end products and flexibili
ty of operation.

In the larger global context also, this technology is said to be highly relevant, especially given
the fact India is home to all major spices, contributing more than 50 per cent of the world supply.

India would well be the only country w
here value
added products from fresh spices could be
recovered at source, thus giving a major competitive advantage over competitors.

It is even more relevant in the context of liberalised economic regime where benchmarking with
what is international woul
d be the key for survival for spice production, processing and
marketing, the sources said.