Harvesting and processing

Harvesting and processing

    The stage at which crop has to be harvested is very important for a good yield and better quality of oil. The first harvest of the crop is obtained after about 5 months of transplanting. It is harvested when the foliage becomes pale-green to light-brown, when the stand emits the characteristic patchouli odour which can be easily smelt by a passer-by, especially in the morning hours. Subsequent harvests can be done after every 3-4 months, depending much upon the local conditions and management practices. The length of cut ¬tops ranges from 40-60 cm. It is necessary to leave 4-6 juvenile sprouting buds at the basal region for rapid regeneration. Harvesting is done with the help of a small, sharp sickle or secateur. The first 2 or 3 harvests of the new plantation give good yield and high-quality oil.

    The crop can be maintained for about 3 years. The harvested material is spread out under the shade in thin layers and is turned periodically to ensure proper drying, which is of great importance for obtaining maximum yield and oil of good quality. Drying normally takes about 3 days. During the process, the material should be frequently turned over in order to promote even and thorough drying and to prevent fermentation. Later, completely dried material is pressed into bales and stored in a cool, dry place till distilled.

    A good crop yields about 2 t/annum of dry leaves and about 50 - ¬60 kg/ha of oil.


Last modified: Friday, 22 June 2012, 5:37 AM