پی دی اف گیاهان دارویی عطاری آنلاین عطارمارت

شبكه خبرى آموزشى گياهان دارويى
■ Product quality and safety
Good practice in cultivation,
harvest, and particularly post-harvest
operations, is critical in ensuring a
good quality and a safe end-product.
The main quality problems include:
• Contamination with pesticides/
herbicides
• Infestation by pests
• Contamination by foreign matter
– stones, hair, etc.
• Microbiological quality
• Mechanical damage to the
product – splits, bruising
• Rots and mouldy product
• Compaction caused by
overfilling/over-stacking of
containers
Adequate facilities and layout
Consideration needs to be given
to the facilities to be used for the
processing and storage of the crop.
For small scale ‘cottage’ industry
crops may be stored domestically, but
for larger scale operations, in order to
avoid cross-contamination, separate
areas should be maintained for the
processing of raw materials and
storage of finished product. Attention
must be given to the hygiene
standards of the buildings, equipment
and personnel. The Code of Hygiene
Practice for Spice and Dried Aromatic
Plants 1995 (Codex Alimentarius
Commission) CAC/RCP42 gives
detailed advice on production and
harvesting, the design of facilities,
personal hygiene of operatives,
hygiene methods for processing and
end-product specifications.
Best practice systems
The Hazard Analysis and
Critical Control Point (HACCP)
methodology is used to identify
potential areas where quality and
safety may be compromised and
to ensure adequate controls are
in place to prevent this. Records
of the production of batches of
product need to be maintained to
facilitate traceability to enable any
poor quality product to be clearly
identified and segregated if required.
Training and advice in HACCP
should be included in extension
training programmes. Information
on the application of HACCP
principles in spice production can
be found in a handbook published
by The American Spice Trade
Association (ASTA). Further details
can be found in the Selected further
reading section of the booklet.
Preventing product contamination
Good practice in harvest and postharvest
operations is fundamental in
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