1. Recent trends in value addition of spices, plantation and
medicinal crops

2. Value added products from spices
Individual and combined spice powders, oleoresins, essential oils, pastes, concentrates, candies, pickles, spiced fruit beverages, alcoholic beverages (ginger brandy, ginger wine), colouring agents (turmeric, paprika and saffron), flavouring agents in sauces, chutneys, soups, confectionery products, bakery products, sweetmeats and savory dishes.

3. Value added products from tea
Black tea
Green tea
Oolong tea
Iced tea
Instant tea.

4. Value added products from coffee
Coffee powder
Iced coffee
Soluble coffee

5. Value added products from cocoa
Cocoa powder
Cocoa butter
Chocolate

6. Value added products from cashew apple
Cashew apple squash
Cashew cordial
Cashew jam
Cashew chutney
Cashew apple candy
Cashew pickles
Alcoholic drink - feni.

7. Value added products from lemon grass
Whey and water → Heating at 45◦ c → Sugar → Mango pulp → pH adjustment → filtration → Lemongrass distillate → Bottling → In bottle sterilization → Cooling (room temperature) → Storage at 7 ± 1◦ c.

8. Value added products from mint leaves
Used in flavouring meat, fish, sauces, soups, stews, vinegar, teas, tobacco and cordials.
Used in beverages, fruit cups, apple, sauce, ice-cream, jellies, salad, sauces for fish and meats; also to flavour vegetables, chutneys etc.
The essential oil - mint contains the compound menthol which is used for the preparation of peppermint.
Dementholized oil is employed for flavouring mouth washes, toothpastes and pharmaceutical preparations.

9. Preparation of stevia - mint - tea
14.9% dried stevia leaves, 17.9% dried mint leaves, 56.0% arjuna tree bark and 11.2% safflower petals.
The herbal tea formulation was added in freshly boiled water, covered and kept for 7 min., strained and served.

10. Pudina instant chutney powder
Pudina leaves were washed and dried (moisture 18 %).
Roasted sesame seeds (26 g), red chillies (10 g), deskinned garlic (5 g) and cumin seeds (5 g) were fried in a small quantity of oil (6 g) at 165°C for 2-3 min.
All the fried materials along with shade dried leaves, salt (12 g) and citric acid (3 g) were ground in an electrical grinder sieved (30 mesh)

11. Value added products from senna
Herbal drink
Herbal tea

12. Value added products from aloe - vera
Aloe - Vera juice, squash, health drink, sports drink, soft drink, diet drink, ready - to - serve drink, laxative drink, sherbets, candies, jam, jellies, bar, munch etc.
Aloe - vera pulp can be incorporated to dairy products e.g. yoghurt, curd, lassi, ice - creams etc as dairy alternative

13. Preparation of Aloe Vera juice
Harvesting → Cleaning → Base and tip is cut → Leaf cut into sections → Ground into slurry → Chemical treatment (addition of pecteolytic enzyme) → Juice press → Press filter → Series of filter → Final purification →Aloe - vera juice