1. TECHNOLOGY FOR THE PRODUCTION OF VALUE ADDED PRODUCTS FROM PATCHOULI (Pogostemon cablin) DR. SUNIL KUMAR Assistant Professor (Floriculture) College of Horticulture & Forestry CAU, Pasighat, Arunachal Pradesh

2. Arunachal Pradesh Area- 83,573 square kilometers latitude 26  30' N and 29  30 ' N and longitude 91  30' E and 97  30' E altitude of 530 meters above MSL Rainfall- 1000mm to 5750mm, spread over 8-9 months Population- 10,91,117 East Siang District Area- 4005 sq.km. North latitude 27º 43' and 29º 20' and 94º 42' and 95º 35' East longitude Agro-climatic Sub-Regions- Prehumid Hyperthermic Total area under cultivation : 26,285 Ha

3. Objectives: –Standardization of techniques for extraction and blending of patchouli oil –Disseminate improved knowledge of post- harvest practices for patchouli –Sensitize the rural youth for encouragement of self entrepreneurship –Improve human resource capabilities scientifically in terms of cultivation, processing, marketing etc.

4. Technical programme: Methodology CULTIVATION PRACTICES : Indonesian cv. collected from NEDFi, Guwahati will be transplanted in March at spacing of 45cm x 45cm on raised bed. HARVESTING: By selection method at 90–100 days after transplanting after ensuring the sign of maturity as 1-2 lower leaves turning yellowish and mature leaves start to emanate characteristic patchouli odour. DRYING: Drying normally requires 3-6 days. To ensure proper drying the harvested material will be spread over on bamboo mats or tarpaulin under shade in thin layers and will be turned periodically. For higher recovery and good quality of oil, moisture content of herbage should be between 2.5 and 8.3%. It, however, depends much on available sunshine and atmospheric humidity. Besides, mechanical drier will also be used for comparison of oil recovery and quality.

7. DISTILLATION & VALUE-ADDED PROCESSING : To get maximum oil yield and better quality like moisture free, clear dark orange to amber colour, dried leaves of patchouli will be subjected to steam distillation, separation and clarification. PRODUCTS OTHER THAN OIL : To develop most suitable blended product the patchouli oil will be blended with essential oils like jasmine, sandalwood, rose, lavender, bergamot Mint, clary sage, rosemary, geranium, cardamom, clove, lemon, cinnamon etc. in different proportions.

10. OBSERVATIONS TO BE TAKEN: A.Quality Control Parameters: a.Physical Analysis 1.Specific Gravity 2.Optical Rotation 3.Refractive Index 4.Viscosity 5.Melting Point 6.Emulsion Stability 7.Colour

11. b.Wet Analysis 1.Acid Number 2.Saponification Number 3.Iodine Number 4.Hydroxyl Number 5.Carbonyl Number 6.Moisture Content 7.Essential Oil Content 8.Extraction Yield

12. a. Odour 1.Nasal 2.Retenonasal (Taste) b. Taste 1.Sweet 2.Salty 3.Sour 4.Bitter c. Trigeminal Perceptions 1.Pungent 2.Cooling d. Visual Appearance 1.Colour 2.Turbidity 3.Viscosity 4.Particle Size 5.Free Flowing B. Sensory Analysis Parameters:

13. Budget requirement

14. NON- RECURRING BUDGET (A):

15. RECURRING BUDGET (B): Grand Total (A + B) Rs. 74, 45, 000/-

16. Details of Financial Outlay Year wise

17. Work Detail Year wise:

18. Training on preparation of soft wood cutting for propagation of patchouli crop during Training Programme on ‘Nursery Management & Plant Propagation for School Drop- Outs’ held from 10th September to 9th October, 2007’

19. Training Programme on ‘Production Technology on Patchouli (Pogostemon cablin)’ at Yagrung Village held on 6th August, 2007

20. Demonstrating the techniques to make the ideal cutting of patchouli crop for nursery production during Training Programme on ‘Production Technology on Patchouli (Pogostemon cablin)’ held on 6th August, 2007