International Journal of Horticulture, 2017, Vol.7, No.30, 275-287
285
Country of Origin
Lot Number or Code
Instructions for Use
Date of Manufacturing
Date of Expiry of the Product
Nutritional Information (Optional)
The above aspects of post harvest and value addition measures if practiced scrupulously, the product quality
could be ensured and it fetches higher consumer acceptance both in the regional, national and international
markets.
Table 11 Steps Involved in Post Harvest Processing of Moringa Leaves
Steps Sequence of Operations
01
Cut Big Branches of Moringa Tree
02
Strip the Leaves off the Branches before Transporting to the Processing Centre
03
Freshly Harvested Leaves should be Transported to the Processing Centre as Quickly as Possible
04
Wash the Leaflets in Troughs using Clean Potable Water to remove dirt and impure materials
05
Wash the Leaves again in One per cent saline solution for 3-5 Minutes to remove Microbial load if any
06
Drain Each Trough after Wash
07
Spread the Leaflets on Trays made with food grade mesh and leave to drain for 15 Minutes before taking them to the Dryer
08
Try to Use Solar Drying or Room Drying. Do not expose the leaflets to sun drying. Use electric or gas hot –air dryers.
Drying temperatures should range between 50 degree Celsius to 55 degree Celsius
09
10
Dry the leaves and see that the Moisture level is less than 10 Per cent.
Ensure the Chlorophyll Content to the level of 6 to 7 Per cent. Higher the Chlorophyll Content of leaves will have higher
acceptability in Export Markets.
11
Mill dry leaves using a stainless steel hammer Mill.
12
Sieve the leaf powder if needed. Recommended particle Sizes are Coarse (1.0 MM to 1.50 MM); Fine (0.50 MM to 1.00
MM) and Very Fine Powder (0.2 MM to 0.50 MM)
13
Dry the Leaf Powder immediately after Milling. The Drying may be performed at 50 degree Celsius for 30 Minutes to
reduce Moisture content to the level below of 7.50 per cent.
14
Do Packing and Store the produce free from Bacteria and Fungi as it could attract these two.
15
Maintain Personal Hygiene by wearing Head Caps, Nose Masks, Disposable Gloves etc.
16
Do Labeling and Branding of the Value Added Produce
17
Get the FSSAI Certification from Government of Tamil Nadu
18
Get HALAL certification to highlight the vegetable origin.
19
Get Good Management Practices Certification also from the technical firm nearby to build the confidence among the
consumers
6.3.4 Composition of nutrients in Moringa produce
The Moringa leaves or greens of Moringa, the pods of Moringa contain high levels of energy contributing
Vitamins, Minerals, Proteins and Carbohydrates. The people who are regularly taking Moringa in their diet were
of the opinion of energy gaining as reported by Ponnuswami during the year 2012. The details of energy
contributing Vitamins and Minerals are delineated in Table 12.
Table 12 outlined that the Moringa leaves contain high level of energy contributing vitamins and minerals. In that
Vitamin – A acts as a shield against eye disease to the human, skin disease, heart ailments, diarrhea and many
other diseases. Similarly Vitamin – C is capable of fighting a host of illness including Colds and Flu. The
Calcium which is present in the Moringa is able to build Strong bones and teeth and helps prevent Osteoporosis.
Potassium is an essential element for the functioning of Brain and Nerve cells (Ponnuswami, 2012) and the
Proteins, the building blocks of all our body cells and hence every consumer must take the produce of Moringa in
