|
INTRODUCTION
The fruit of a tropical tree, tamarind is
an indispensable spice in most south Indian kitchens. Today, India is the
only producer of tamarind on a commercial scale. A large part of India's
production of tamarind is exported to West Asia, Europe and America, where
it is used in such food specialities like Worcestershire sauce. The spice
also comes in the forms of pulp and juice concentrates which mainly go into
the preparation of cool drinks, seafood and a range of sophisticated cuisine.
BOTANICAL NAME
Tamarindus indica L.
FAMILY NAME
Cesalpiniaceae
COMMERCIAL PART
Pods
GRADE SPECIFICATIONS
Grade designations and
definition of quality of Dried Tamarind
| Special characteristics |
| Grade designation |
Seed content percentage by weight (max) |
Fibres percentage by weight (max.) |
Rind percent by wt. (max.) |
Insect damaged percent by wt. (max.) |
Moisture percentage by weight (max.) |
| Special |
35.0 |
6.0 |
3.0 |
2.0 |
15.0 |
General characteristics:
The dried Tamarind shall be:
- Obtained after removing the rind from the
mature, ripe and dried fruit of Tamarindus indica
- Free from live insects, visible mould fungus,
rodent excreta, artificial colouring and polishing, obnoxious odour, deleterious
substances and other impurities except to the extent provided under special
characteristics.
Definitions:
- Fibres: shall be the thread like tissues
found in dried Tamarind.
- Rind : shall mean dried external covering
skin of the fruit.
- Insect damaged: shall be the Tamarind damaged
by the insects / weevils.
Grade designations and
definition of quality of Dried Tamarind
| Special characteristics |
| Trade Name |
Grade Designation |
Moisture percent by weight |
Seed content percent by weight |
Foreign Matter percent by weight |
| Organic |
Inorganic |
| Light red to tinged brown colour |
Special |
15.0 |
5.0 |
4.0 |
1.0 |
| Black colour or mixed colour |
Special |
15.0 |
5.0 |
4.0 |
1.0 |
General characteristics:
- The Tamarind pulp shall have been obtained
from the mature fruits of Tamarindus indica by removing first the rind
and then the fibrous Skeleton enclosing the pulp and the seeds.
- The pulp shall be well dried and compressed
into cakes.
- The pulp shall be free from insect infestation
or live insects, mould, rodent contamination and deleterious substances.
- In case of red to tinged brown colour tamarind,
the colour of the cake shall be light red to tinged brown and, for black
colour or mixed colour tamarind, the colour of the cake shall be light
to dark black or mixture of light red to tinged brown and black colours
or vice versa.
- The pulp shall have the characteristic taste
and flavour and shall be free from any obnoxious odour.
Notes:
* Organic foreign matter: will consist
of other parts of fruit such as fibre and rind.
**Inorganic foreign matter: means stones, dust, dirt and any other foreign
material of inorganic nature.
Salt: Salt content in Seedless Tamarind,
if present, shall not exceed 2%.
PRODUCTION
Highest Yearly Production : 250000 Tonnes
HARVESTING SEASON
March to April
MARKETING SEASON
May to June
|
