Conventional and alternative processes for spice production – a review

Conventional production of spices implicates a number of hygienic problems which can pose tremendous risks for farmers, producers and consumers. Furthermore, food quality may also be adversely affected. Only few conventional technologies exist for the sanitation of spices, however, some applications such as the fumigation with ethylene oxide are restricted and even banned by law in the European Union. As a consequence, there is a need for the development of innovative technologies for the production of high quality spices. This contribution summarizes the major problems associated with conventional spice production and provides a review of alternative technologies developed very recently.