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CELERY

INTRODUCTION

The dried fruit of a perennial herbaceous plant, celery seed has a pleasingly crisp texture and subtle flavour. The odour of the green stalk and leaves is distinctly different from that of the seed, which has a characteristic warm and slightly bitter taste. Celery seed is widely used in foods, beverages, drugs and perfumery.

Celery requires sandy loam soil with a good content of organic matter and plenty of moisture. Thanks to the ideal soil and climatic conditions and organic cultivation methods, India produces abundant crops of high-quality celery seeds.

Mostly produced in Punjab, followed by Uttar Pradesh, Indian celery dominates the world market. Several commercial grades of celery, besides its essential oils, are exported to USA, Singapore, France, Japan and the UK.

 


Celery

 

BOTANICAL NAME
Apium graveolens L.

FAMILY NAME
Apiaceae

NAME IN INTERNATIONAL LANGUAGES

Spanish : Aipo
French : Celeri
German : Sellerie
Swedish : Selleri
Arabic : Karafs
Dutch : Selderij
Italian : Sedano
Portuguese : Apio
Russian : Syel'derey
Chinese : Chin
Japanese : Serorii

COMMERCIAL PART
Dried fruit

GRADE SPECIFICATIONS

Grade designations and definitions of quality of Celery seeds

Special characteristics
Grade Designation Extraneous matter percentage by weight maximum Moisture percentage by weight maximum
Special* 1.0 10.0
Good 3.0 10.0

General characteristics:

Celery seeds shall:

  1. Be the dried mature fruits of the plant botanically known as (Apium graveolens L.)
  2. Be free from visible mould, live or dead insects, any harmful foreign matter and musty odour;
  3. Generally conform to the characteristic size, shape, colour, taste and aroma of the variety/type.

Definitions:

'Extraneous matter' means dust, dirt, stone, earth, chaff, stalks, stems, straw or any other foreign matter.

Note:- Special grade shall be free from rodent filth and bird and animal excreta.

PRODUCTION
Highest Yearly Production : 4400 Tonnes

HARVESTING SEASON
August to September

MARKETING SEASON
October to September

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