Production, handling and processing of nutmeg and mace and their culinary uses


FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

Guido B. Marcelle
Grenada Produce Chemist Laboratory

FAO REGIONAL OFFICE FOR LATIN AMERICA AND THE CARIBBEAN

Santiago, Chile 1995

Copyright

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Contents (101 p.)

Acknowledgements

Foreword

Introduction

Section I - The plant and the environment

1. History and origin
2. Botany
3. Pollination and fruit setting

Section II - Nutmeg cultivation

1. Propagation
2. Planting
3. Pruning
4. Fertilizing
5. Irrigation
6. Weed control
7. Pest, diseases and their control
8. Cultivation practice

Section III - Post harvest handling

1. Harvesting
2. Post harvest handling operations in the field - preparation for marketing to GCNA
3. Yield patterns
4. Handling operations in the receiving and processing station

Section IV - Classes of obtainable products

Section V - Packaging and distribution

Section VI - Composition and constituents of nutmeg and mace

1. Fixed oil
2. Essential oil

Section VII - Utilization of products

Section VIII - Process and recipes

Section IX - Conclusions

References