Professional Documents
Culture Documents
Export of Red Chillies
Export of Red Chillies
ON
MITSOM COLLEGE
PUNE
INDEX
SR NO.
TOPIC
PAGE NO.
INTRODUCTION
4-5
7-8
INSTITUTIONS
9-10
11
QUALITY CONTROL
12-14
15-18
19-21
10
22-26
11
27-39
12
SUGGESTIONS
30
13
CONLUSION
31
14
SOURCE: WEBLIOGRAPHY
32
Page | 2
INTRODUCTION
Red Chilies
India is the world's largest producer, consumer and exporter of chilies in the world. India
also has the largest area under chilies in the world. Chilies are the most common spice cultivated
in India. It is estimated that India produced 1060345 tons of dry chili from an area of 8, 84,183
hectares in 2003-04.
Chilies are valued principally for their high pungency and color. Almost all the states of India
produce the crop. The Indian Chilli growing states are Andhra Pradesh (46%), Karnataka (15%),
Maharashtra, Madhya Pradesh, Orissa, West Bengal, Rajasthan and Tamil Nadu. Indian Chilli
can be grown during the entire year at one or the other partof the country. However, the major
arrival season extends from February to April.
The crop planting starts from August and extends till October. While, the harvesting begins from
December with 5% of the arrivals usually reported in this month. The peak arrivals are reported
in February to March. There are several varieties of Indian Chilli and the most popular among
these are Sannam, 334, 273, Byadgi, Wonder Hot, Mundu, Teja, Yellow Chilies & Tomato
Chilies Chilli is the dried ripe fruit of the genus Capsicum. Capsicum annuum is an annual sub
shrub, the flowers of which are borne singly and fruits usually pendent, which provide red
peppers, cayenne, paprika and chillies and sweet pepper (bell pepper) a mild form with large
inflated fruits.
Capsicum frutescence is a perennial chilly with small sized pods which are highly pungent. It is
commonly known as bird chilly and Tabasco.
India is the largest consumer of Chilli in the world. Around 90% of India's production is
consumed within the country. India exports around 80000 100000 tons of chilies a year. India
exports chilies in the form of dried chilies, Chilli powder, picked chilies and Chilli oleoresin.
Indian Chilli is mainly exported to USA, Sri Lanka, Bangladesh, the Middle East and the Far
East
Page | 3
India has immense potential to grow and export different types of chillies required to
various markets around the world. India has produced around 1014.60 million tones of chilli with
area of 654 million ha. and productivity 1551 kg/ha during 2005-06 (Source: Directorate of
Arecanut and Spices Development). The most important chilli growing states in India are Andhra
Pradesh (46%), Karnataka (15%) Maharashtra (10%), Madhya Pradesh(9%) and Tamilnadu (5%)
which constitute nearly 75 per cent of the total area under chilly.
15
5
46
1
2
3
10
4
15
5
6
In Maharashtra state area, production and productivity of chilli was around 90 million ha., 44
million tonnes and 489 kg/ha respectively during 2003-04 (Source: Directorate of Arecanut And
Spices Development). The present study was undertaken to analyse cost and returns of chilli
production in Amravati district. Achalpur tahsil in Amravati district have emerged as the most
popular for chilli production because of best suited climate, soil, irrigation facilities, skill and
best suited climate, soil, irrigation facilities, skill and this area.
Page | 4
Family name
Commercial part
Page | 5
Solanaceae
Indian Names
Hindi
: Lal mirch
Bengali
: Lanka, Lankamorich
Gujarati
: Marcha
Kannada
: Mensina kai
Malayalam
: Mulaku
Marathi
: Mirchi
Oriya
: Lanka
Punjabi
: Lalmirch
Tamil
: Milagay
Telugu
: Mirapa kaya
Urdu
: Lalmirch
: Puvre de Guinee
German
: Paprika
Arabic
: Filfil Ahmar
Dutch
: Spaanse Peper
Italian
: Peperone
Portuguese
: Pimento
Russian
: Struchkovy pyeret
Japanese
: Togarashi
Chinese
British
: Chillies(Hot) Pepper(Sweet)
Grown in Mizoram & some areas of Manipur Blood red in colour,highly pungent Harvesting
season-October to December Available in Calcutta market ASTA colour value-41.7 Capsaicine0.589%.
2. BYADAGI(KADDI)
Grown in Dharwar Karnataka Red in colour with less pungency or without pungency Harvesting
season-January to May Annual Production-21,000 tonnes Available in Hubli-Dharwad markets
ASTA colour value-159.9 Capsaicine-Negligible.
3. ELLACHIPUR SANNAM-S4 TYPE
Grown in Amaravathi District of Maharashtra Reddish in colour and very hot Annual Production
- 1800 tonnes Harvesting season-September to December Available in
Bombay,Delhi,Ahemedabad and Nagpur ASTA colour value - 70.40 Capsaicine-0.2%.
4. GUNTUR SANNAM-S4 TYPE
Grown in Guntur,Warangal,Khammam Districts of Andhra Pradesh Skin thick,hot and red
Harvesting season - December to May Annual Production - 2,80,000 tonnes Available in Guntur
market ASTA colour value- 32.11 Capsaicine-0.226%
5. HINDPUR-S7
Grown in Hindpur in Andhra Pradesh Red in colour,hot and highly pungent Harvesting seasonDecember to March Available in Hindpur Capsaicine-0.24 ASTA colour value- 33.00
6. JWALA
Grown in Kheda, Mehsana & in South Gujarat Highly pungent, light red in colour,short and the
seeds are compact Harvesting season-September to December Available in Unjha market
Capsaicine-0.4%
7. KANTHARI-WHITE
Grown in Kerala & some parts of Tamil Nadu Short and ivory white in colour with high
pungency Mainly grown as a homestead crop Available in the markets throughout the year ASTA
colour value- 2.96 Capsaicine-0.504%
8. KASHMIR CHILLI
Grown in temperate regions such as Himachal Pradesh,Jammu & Kashmir and also in subtropical regions of North India during winter season Long,fleshy,deep red in colour Harvesting
Page | 7
season- November to February Available in major markets of North India ASTA colour value54.10 Capsaicine-0.325%
9. MADHYA PRADESH G.T.SANNAM
Grown in Indore, Malkapur Chikli and Elachpur areas of Madhya Pradesh Red in colour and
pungent Harvesting season-January to March Annual Production - 7500 tonnes Available in
major markets of Madhya Pradesh.
Page | 8
INSTITUTIONS
Spices Board India
Spices Board (Ministry of Commerce, Government of India) is the flagship organization for the
development and worldwide promotion of Indian spices. The Board is an international link
between the Indian exporters and the importers abroad. The Board has been spearheading
activities for excellence of Indian spices, involving every segment of the industry. The Board
has made quality and hygiene the corner stones for its development and promotional strategies.
Multi faceted activities
Promotion of exports of spices and spice products
Maintenance and monitoring of quality of exports
Development and implementation of better production methods, through scientific,
technological and economic research.
Guidance to farmers on getting higher and better quality yields through scientific agricultural
practices.
Provision of financial and material support to growers.
Encouraging organic production and export of spices.
Facilitating infrastructure for processing and value addition
Registration and licensing of all spice exporters.
Assistance for studies and research on better processing practices, foolproof quality
management systems, improved grading methods and effective packaging techniques.
Production of promotional and educative materials in a variety of media for the benefit of
exporters and importers.
Package of services for importers
Helps importers and exporters in establishing mutual contact.
Identifies competent supply sources for specific requirements of importers
Processes and forwards foreign trade enquiries to reliable exporters.
Organises a common platform for interaction between Indian exporters and international
buyers through the World Spice Congress.
Examines each complaint from importers for corrective and preventive action
Spearheads the quality improvement programme for Indian spices.
Manages a comprehensive and up-to-date data bank for exporters and importers.
Brings together international bodies, exporters and policy makers through contact group
programmes.
Makes Indias presence felt in major international food fairs; conducts food festivals and
cooking demonstrations.
Introduction
Out of the 109 spices listed by the ISO, India produces as many as 75 in its various agro climatic
regions. India accounts for about 45% (2,50,000 tons-2002-03) of the global spice exports,
though exports constitute only some 8% of the estimated annual production of spices at 3.2
million tons (2002). Over all, spices are grown in some 2.9 million hectares in the country. Spice
production in India, as much of the agriculture in the country, is undertaken in millions of tiny
Page | 9
holdings and determine the livelihood of large number of the rural population.
Constitution
QUALITY CONTROL
Page | 10
Our laboratory tests for quality at every stage from raw material, on line and finished product
ensure that every consignment meets customer specification. Our chillies, crushed and ground
are Halal and Kosher certified. Quality Policy " We VPSA Paramasiva Nadar & Co will strive
to provide products & services of quality including reliability safety & statutory requirements,
exceeding the need of our customers. This is achieved by total management commitment, total
involvement of our employees, adopting new technologies and continuous quality improvement
in every activity " Our quest for quality begins right from raw material selection.
Raw chillies are tested for important parameters before commencing production. Testing of
chillies is further undertaken at various stages of production and continues until finished product
dispatch of crushed chilies and ground chillies. This continual monitoring of quality ensures a
superior finished product that offers consistency in pungency, colour and granulation. Our unique
blending system ensures that ground chillies and crushed chillies are blended within a narrow
range. Our in house analytical laboratory is fully equipped to test for all quality characteristics,
such as Total ash, Acid Insoluble Ash, Extraneous matter, Moisture, granulation, pungency,
colour and aflatoxins. Our laboratory is equipped with a HPLC, GC and spectrophotometer.
Our facility is equipped with an in house microbiology laboratory that specializes in tests for
chillies. All necessary microbiological tests are carried out to ensure a safe product.
Photo of HPLC in powder plant and microbiology lab
Page | 11
Pungency
Total Ash
ASTA Color
Crude Fibre
Light Filth
Moisture
Aflatoxin
Non Volatile Ether Extract.
Listeria
Yeast & Mould Analysis
E.Coli
Salmonella
Page | 12
Quantity(tons)
1385
284.4
Page | 13
2010-2011
3838
898.9
2011-2012
7952
909.2
2012-2013
8764
1482.5
2013-2014
18187
2216.3
Page | 14
If the country is able to meet thestrict quality demands of the international market, the exports
can be further improved. Necessary steps have to be taken by the government to encourage the
exporters to maintain the Indian dominance in the world market. The improved quality and
productivity of Indian chillies will enable India to increase exports of chillies and chilli products,
effectively meeting the competition from other producing and exporting countries.
Consignee
ESTRELLA PETROLERA DE CHILES.
Product
Description
RODAMIENTO
Transportation
Type
Customs
AEREO
PUNTA ARENAS
Country of
Origin
ESTADOS
UNIDOS
HS Code
HS Code
Quantity
Embarkation
MIAMI
Unit
Page | 15
84821090
Brand
CAVO-F
Description
P/N 375-410-02
UNIDADES
Incoterms
Total FOB
(USD)
EX-FCA
1012.27
Total Freight
(USD)
74.31
Total
Insurance
(USD)
20.25
Gross Weight
(KG)
38
Transportation
Company
Load Type
LAN CHILE
GENERAL
Variety
ESTACIONARIO
SUPERIOR TC
Package Type
CAJAS DE
CARTON,
LATAS
8
12
38
15
1
2
3
27
4
5
COUNTRY
China
Turkey
Mexico
Spain
USA
Indonesia
Nigeria
Egypt
Korea
Italy
Others
World
AREA ( '000ha)
632.8
88.0
91.7
22.9
36.3
173.8
92.0
29.0
67.0
13.3
486.5
1,739.1
PRODUCTION
('000tons)
13,031.0
1,842.1
1,681.1
1,074.1
893.61
871.0
721.5
460.0
395.2
345.1
4,548.7
25,923.0
PRODUCTIVITY
(tons/ha)
20.59
20.93
18.32
46.90
871.0
5.01
7.84
15.86
5.89
25.88
9.34
14.90
Indian scenario
Analyzing the data given below in table below, we find that the area and production of green
chillies and peppers in India is almost constant for the past three years.There is only a slight
increase in production from 52.16 thousand tons in 2011-12 to 59.19 thousand tons in 2013-14.
In the same period productivity has increased from 9.21 tons/ha to 10.27 tons/ha.
YEAR
AREA('000 ha)
PRODUCTION
PRODUCTIVITY
('000 tons)
(tons/ha)
2011-12
5.66
52.16
9.21
2012-13
5.76
53.19
9.23
2013-14
5.76
59.19
10.27
Area, production and productivity of green chili and pepper in India
Page | 17
Rank
Exporter
Code
Exporter Name
N426
NANDYALA SATYANARAYANA
S2016
RE08
Page | 18
P090
V653
C317
CHILEXOUSE PVT.LTD
SG22
J612
J.KISHORE EXPORTS
J528
S. JAYAVEL EXIM
10
A1266
11
J286
12
N418
NADIA EXIM
13
S396
14
T562
F.A.TRADING
15
M962
16
D267
17
K786
K.N.FOODS
18
A1207
Page | 19
19
S1954
20
A1269
AVE IMPEX
21
J604
22
A834
23
C482
24
A989
ACE EXPORTS
25
R1042
26
K081
KRISHNA TRADERS
27
B459
28
I209
ITC LIMITED
29
T508
30
J357
31
L122
LAKSHMI EXPORT
32
K422
33
N551
NAVIN IMPEX
Page | 20
34
A136
A.M.AHAMED&CO
35
I188
COMPANY PROFILE:
Chillies Export house Limited was established in the year 1963 as a Public Limited Company.
The company was promoted by the Virudhunagar chamber of commerce. Since 1963, Chillies
Export house Limited has been actively involved in the Merchant export and Import of whole red
chillies, chillies (Stem less), crushed chillies, chilli Paste, chillies powder and other spices and
mixed seasoning. In the year 1983, the oleoresin division of Chillies Export House began its
operations. The factory at Virudhunagar began manufacturing Oleoresin Capsicum and Oleoresin
paprika for the export market.
With the help of its dedicated R&D team new products like capsaicin powder, Xanthored
powder, turmeric oleoresin, OC meat marinade etc. were added to its production line. At present,
Chillies Export House can proudly claim to be a truly global company, serving satisfied
customers in over 30 countries including USA, UK, Mexico, Brazil, Germany, Switzerland,
Spain, Belgium, Netherlands, Russia, China, South Korea, Taiwan, Indonesia, Malaysia and the
Philippines.
Quality Policy
"To achieve customer satisfaction by providing consumer safe food ingredients by continually
improving product quality and process efficiency"
Page | 21
CAPSICUM FRUTESCENCE
India is one of the major red chilli pepper exporting countries in the world. There are many
varieties of red chilli pepper grown across the country. Each of these varieties differs from each
other in pungency and color. The naga jolokia and the birds eye chillies are among the hottest
chillies in the world and the bydagi chillies are known for their bright red color. Please refer to
the pungency and color value chart for comparison of the different varieties of red chilli
peppers.
Page | 22
Red chilli peppers are mostly consumed as a whole or in powdered or flaked form. The red
chilli paste is also many a chefs loyal companion in the kitchen.
Red chilli peppers are rich in carotenoids and capsaicinoids. The carotenoids are extracted to be
used as a food coloring agent and the capsaicinoids are extracted for use in pharmaceuticals
mainly because of their anti inflamatory properties.
Product Specifications **
Appearance
Moisture
10% Max.
20,000 - 90,000
40 160
Extraneous Matter
1% Max
4% Max
Loose Seeds
4% Max
** Other Specific Quality Parameters such as Aflatoxins and Residual pesticides can also be
met depending on requirements of Customer.
GROUND CHILLIES / RED CHILLI POWDER
Red chilli powder is a major food ingrediant in indian and international cuisines. It brings its
characteristic bright red color and pungency to any preparation it is used in.
Product Specifications **
Appearance
Moisture
10% Max.
15,000 - 90,000
40 160
Sieve Size
20 60 Mesh (US)
Ash Content
Less Than 8%
0.05 - 1.13
12.5% MIN
Page | 23
Crude Fibre
Moisture
Less Than 12 %
40 100
Ash Content
Less Than 8%
0.05 - 1.13
12.5% Min
Crude Fibre
Particle Size
Page | 24
Product Specifications **
Appearance
Odour
Added Preservative
1%
Salt
15 16%
Pungency
20-22%
4.5 5.0
Acidity
0.6 0.9%
Moisture
65 70%
Company Type
Public Company
Founded
1963
Page | 25
Industry
Country
India
Est. Employees
200
Est. Revenue
$0 - 1M
COMPANY PROFILE
Rajendra Spice Products has scaled new heights of success from the time of its inception in the
year 1975, in Guntur, Andhra Pradesh. Timely shipment, quality products and excellent aftersales services are the working principles of the company. At each stage, the company ensures
that only superlative Dry Red Chilli and Red Chilli Powder are supplied to the market. Under the
determined headship of its CEO, Mr. Mahaveer Kumar Bhandari, the firm has established as a
name of repute in the Chilli and Chilli Powder manufacturing and exporting.
Quality
The company adapts rigid quality control procedures from the very start of selecting herbs / raw
spices to the final shipment of finished products. The entire process is monitored by a team of
Page | 26
assiduous quality inspectors ensuring delivery of only quality products. The raw material for
processing the Dried Red Chilli and Red Chilli Powder, is procured from the companies own
farms / trustworthy agents. The continued existence of the company as a market leader since
1975, itself is a testimony of the excellent quality products it produces for the clients.
Network
The company has nurtured a strong business association for distributing quality range of
products in the international market. The presence of the alliance in countries like India,
Bangladesh, Malaysia, Los Angeles, etc. has aided in traversing the farthest section of the market
by opportune and proficient delivery of consignment.
Main Objectives
Sophisticated infrastructure toughened with advanced technology for processing
Team of experts to monitor the manufacturing process
Superlative quality products manufactured adopting rigorous quality test policies
Competitive prices of the products
Established business network with clients based across the globe
About Payment
The payment should be made in advance and full payment is accepted. We do not accept any
LC and revocable LC, no cheques as advance and any other non-reliable payment mode will
not be accepted.
Name of CEO
Establishment Year
: 1975
Nature of Business
Number of Employees
: 20-40
Annual Turnover
Market Covered
Page | 28
Red Chilli Powder we Manufacture and Export is used extensively as a rich seasoning i.e.
coloring / flavoring agent. Red Chilli Powder, which we deliver to the clients, is a basic
ingredient of almost every Indian cuisine. Red Chilli Powder is also used as an ingredient /
seasoning in many continental dishes. Customers are offered the Red Chilli Powder in
hygienic packs at market leading rates.
SUGGESTIONS
Page | 29
CONLUSION
Page | 30
SOURCE: WEBLIOGRAPHY
http://www.agrocrops.com/red-dry-chillies.php
http://en.wikipedia.org/wiki/Chili_pepper
http://www.agriwatch.com/spices/red-chilli/
http://www.spicesboard.in/
http://www.safalsales.in/index.php?itemID=87363#Indian-Red-Chillies
http://www.rajendraspiceproducts.com/
http://www.chilexouse.in/
Page | 31