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Full Description
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.
Contents
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.
