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Learning Objective
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Lecture 15 - Processing of plantation crops |
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Objective: This chapter covers processing techniques and methods for major plantation crops like tea, coffee, rubber, coconut, arecanut, oil palm, cashewnut and cocoa. CTC and orthodox method for tea processing, different types of tea, dry and wet method of coffee processing, drying, roasting, grinding, blending steps in coffee processing are also discussed alongwith different types of coffee. Cocoa processing, chocolate processing from cocoa, processing of arecanut into dried nuts, kalipak, scented supari; cashewnut processing, cashew by-products; products from coconut like edible copra, ball copra, coconut milk, coconut oil, shell based and wood based products are discussed in this chapter. Multiple choice quick answer questions are also included at last in this chapter. |
Last modified: Sunday, 4 March 2012, 9:54 AM