MEDICINAL AND AROMATIC CROPS (2+1)

Harvesting, processing and grading

The plants start flowering and bearing fruits from December onwards. The crop is ready for harvest in January- March at 150 to 180 days after sowing. The maturity of crop is judged by drying out of leaves and yellow red berries in the plant standing in the field.

Processing
The entire plant is uprooted for roots which are separated from aerial parts by cutting the stem 1-2 cm above the crown. The roots are then either cut transversely into small pieces (7 to 10 cm) or dried as it is, in the sun. About 350 kg fresh roots can be obtained from one acre of land. On drying, it comes to 180 kg. Berries should be hand plucked separately. They are dried and crushed to take out the seeds. The dried roots, entire or transversely cut into smaller pieces, have to be further cleaned, trimmed and graded. The roots are beaten with a club which removes adhering soil and breaks off the thin, brittle lateral rootlets. Lateral branches, root crown and stem remains on roots are carefully trimmed with the help of knife.

Grading
The entire produce (dried roots) is then carefully hand sorted into following 4 grades.
Grade A: Root piece 7 cm long, diameter 1 to 1.5 cm. Roots should be brittle, solid and pure white from inside.
Grade B: Root pieces 5 cm, diameter 1 cm, roots brittle, solid and white from inside.
Grade C: Root pieces should be solid, 3 - 4 cm long, diameter less than 1 cm.
Lower grade: Small pieces of root, roots are somewhat hollow, yellowish from inside.