Last Updated: 13-August-2026
This report shows the cost structure of steam-sterilized spices production by the process of steam sterilization. In this process, washing, steam heating, and drying are the main steps.
This report shows the cost structure of steam-sterilized spices production by the process of steam sterilization. In this process, washing, steam heating, and drying are the main steps. The spices are cleaned in chlorine-dose water to extract the adhered dust and water-soluble pesticides. The spices are cooked for 3-5 minutes at a high temperature in the range of 102°C and 122°C. This method pasteurizes the spices and decreases the content of harmful bacteria and other microorganisms. Chilies, specifically, are processed in a fluidized hot air dryer at a temperature of 75-80 degree Celsius to remove the moisture left on the spices after the drying and steaming processes.
The project economic analysis provided in the report discusses a Germany-based plant:
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