Post-harvest processing, value-addition and by-product utilisation of nutmeg (Myristica fragrans)
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Authors
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E Jayashree
ICAR-Indian Institute of Spices Research Marikunnu Kozhikode 673 012, Kerala
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Alfiya PV
ICAR-Indian Institute of Spices Research Marikunnu Kozhikode 673 012, Kerala
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Anees K
ICAR-Indian Institute of Spices Research Marikunnu Kozhikode 673 012, Kerala
Abstract
Nutmeg (Myristica fragrans), a dual spice-yielding tree producing both nutmeg and mace, holds immense commercial potential through post-harvest processing, value addition, and by-product utilization. This paper reviews traditional and improved drying methods, grading standards, and storage practices crucial for maintaining spice quality. It also explores a wide range of value-added products including essential oil, oleoresin, butter, and powders, as well as by-products like nutmeg rind that are being innovatively processed for food and health applications.
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