Food Science Research Journal

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Processing of Medicinal Plants for Entrepreneurship Development Among Rural Youth


Affiliations
1 Krishi Vigyan Kendra (P.A.U.), Sangrur (Punjab), India
     

   Subscribe/Renew Journal


India is gifted with 8000 medicinal and 2500 aromatic herbs, many of which can be mined for natural chemicals and processed for commercial products with export value. Herbs are beneficial for human health as it contains significant amount of micronutrients, vitamins, antioxidants, phytochemicals and fibre content that may help protect against degenerative diseases and micronutrient malnutrition. Still, herbs are considered as alternative medicine and primary source of health care for 80 per cent of the world. Popular fresh herbs include basil, chives, cilantro/coriander, dill, mint, parsley, rosemary, and lemongrass. Product prepared from herbs can be fresh, dried whole or ground, oleoresins and steam distilled oils. Growing demand for products derived from medicinal and aromatic herbs across the world have opened up entrepreneurial opportunities to process these herbs for value added products. Large and small scale value addition through processing can be done by unskilled rural youth and unemployed, educated urban youth. The variety in value addition allows the small-scale farmer to potentially have a diverse portfolio of products that derive from the same crop and so not only have more marketing flexibility, but also more chances of earning income from the diverse products. So, the present paper has been structured to highlight the opportunities in this industry for young, innovative entrepreneurs and farmers for commencing successful, eco-friendly and natural product small scale enterprises.

Keywords

Medicinal Plants, Value Addition, Entrepreneurship, Farming.
Subscription Login to verify subscription
User
Notifications
Font Size


  • FAO (1995). Quality assurance for small-scale rural industries, FAO Agricultural Services Bulletin No. 117, Rome.

  • FAO (1999). The use of spices and medicinal as bio protective protectants for grains, FAO Agricultural Services Bulletin No. 137, Rome.

  • FAO (2005). Herbs, spices and essential oils: post-harvest operations in developing countries, by M. Douglas, J. Heyes & B. Smallfield, Rome.

  • FAO (2011). Processing for prosperity, Second edition, FAO Diversification booklet No. 5, Rome.

  • FAO (2011). Value from village processing, Second edition, FAO Diversification booklet No. 4, Rome.

  • Gupta, E., Sinha, J. and Dubey, R.P. (2012). Utilization of dehydrated herbs in the formulation of value added snack “rice flakes mix”. J. Food Process. Technol., S1-002. doi:10.4172/2157-7110.S1-002

  • Kaefer, C.M. and Milner, J.A. (2008). The role of herbs and spices in cancer prevention. J. Nutr. Biochem., 19 : 347-361.

  • Lai, P.K. and Roy, J. (2004).Antimicrobial and chemopreventive properties of herbs and spices. Curr. Med. Chem., 11: 1451-1460.

  • Lee, K.H. (2000). Research and future trends in the pharmaceutical development of medicinal herbs from Chinese medicine. Public Health Nutr., 3: 515-522.

  • Prakash, P. and Gupta, N. (2005). Therapeutic use of Ocimum sanctum Linn (Tulsi) with a note on eugenol and its pharmacological actions: a short review. Indian J. Physiol. Pharmacol., 49: 125-131.

  • Rubio, L., Motilva, M.J. and Romero, M.P. (2013). Recent advances in biologically active compounds in herbs and spices: a review of the most effective antioxidant and anti-inflammatory active principles. Crit. Rev. Food Sci. Nutr., 53(9): 943-953.

  • Schirley, T., Ayieko, M., Hichaabwa, M., Goeb, J. and Loescher, W. (2009). Modernizing Africa’s fresh produce supply chains without rapid supermarket takeover: Towards a definition of research and investment priorities, The Michigan State University (MSU) International Development Paper series.

  • Shelef, L.A. (1984). Antimicrobial Effects of Spices. J. Food Safety , 6 : 29-44.

  • Suppakul, P., Miltz, J., Sonneveld, K. and Bigger, S.W. (2003). Antimicrobial properties of basil and its possible application in food packaging. J. Agric. Food Chem., 51: 3197-3207.

  • Tapsell, L.C., Hemphill, I., Cobiac, L., Patch, C.S., Sullivan, D.R., Fenech, M., Roodenrys, S., Keogh, J.B., Clifton, P.M., Williams, P.G., Fazio, V.A. and Inge, K.E. (2006). Health Benefits of Herbs and Spices: The Past, the Present, the Future. Medical J. Australia, 185(4 Suppl):S4-S24.

  • Winston, J.C. (1999). Health-promoting properties of common herbs. Am. J. Clin. Nutr., 70: 491-499.

  • Jack, M. (2006). Marketing Manual and Web Directory for Organic Spices, Culinary Herbs and Essential Oils, 2nd Ed., International Trade Centre (ITC); (Available at http://organicconsultants.org/uploader/

  • Winterhalter, J. (2012).Exploring the Health Benefits of Spices and Herbs. Sports, Cardiovascular, and Wellness Nutrition, http://www.scandpg.org


Abstract Views: 148

PDF Views: 0




  • Processing of Medicinal Plants for Entrepreneurship Development Among Rural Youth

Abstract Views: 148  |  PDF Views: 0

Authors

Monika Choudhary
Krishi Vigyan Kendra (P.A.U.), Sangrur (Punjab), India

Abstract


India is gifted with 8000 medicinal and 2500 aromatic herbs, many of which can be mined for natural chemicals and processed for commercial products with export value. Herbs are beneficial for human health as it contains significant amount of micronutrients, vitamins, antioxidants, phytochemicals and fibre content that may help protect against degenerative diseases and micronutrient malnutrition. Still, herbs are considered as alternative medicine and primary source of health care for 80 per cent of the world. Popular fresh herbs include basil, chives, cilantro/coriander, dill, mint, parsley, rosemary, and lemongrass. Product prepared from herbs can be fresh, dried whole or ground, oleoresins and steam distilled oils. Growing demand for products derived from medicinal and aromatic herbs across the world have opened up entrepreneurial opportunities to process these herbs for value added products. Large and small scale value addition through processing can be done by unskilled rural youth and unemployed, educated urban youth. The variety in value addition allows the small-scale farmer to potentially have a diverse portfolio of products that derive from the same crop and so not only have more marketing flexibility, but also more chances of earning income from the diverse products. So, the present paper has been structured to highlight the opportunities in this industry for young, innovative entrepreneurs and farmers for commencing successful, eco-friendly and natural product small scale enterprises.

Keywords


Medicinal Plants, Value Addition, Entrepreneurship, Farming.

References