A native of North Moluccas, the word “clove” has been derived from the French word “clou” meaning nail which is the shape that the bud and stem resemble. Clove is grown in a purely biological way in Madagascar without the use of pesticides or fertilizers. A pungent appetizing aroma known to all, clove adds a strong and distinguishing smell to almost any cuisine. Clove has been known for its medicinal properties and has been a favourite in all kitchens. Its distinctive aroma imparts freshness to the food.

Process of obtaining Cloves:

Clove goes through some detailed processes before it comes to the market. The processes followed to obtain high quality cloves are as follows:

Cloves should be harvested at a very precise stage (brilliant red calyx and
   presence of petals) in order to get the right quality of cloves.

The Cloves are picked by means of large bamboo-made scales and the floral
   buttons are manually separated from peduncles (tendrils).

The fresh cloves are then dried in the sunshine, on a cemented area covered
   with canvas sheet or on mats in the bush.

The growth and harvesting is a long process. There are some processes followed before the cloves are processed and packed. They are first assessed according to quality and then weight.

Process:

RECEPTION IN STORE Assessment of the quality Pricing and Weighing             MECHANICAL SORTING OF THE BATCH SORTING DIFFERENTIAL Baby cloves Items dust     SYSTEMATIC DRYING Of all batches and Standardization at 12% Of humidity         MANUAL SORTING OF THE BATCH SORTING DIFFERENTIAL Dead cloves Headless cloves tendrils       PACKAGING OF THE BATCH INTO JUTE SACK B-120 CONTAINING 50Kg NET STORAGE             LOADING CONTAINER EXPORT HAND PICK (gourmet)   USA – JAPAN – EUROPE PRIMA (spice)   INDIA – EUROPE COURANT (tobacco)   SINGAPORE

Cloves go through the following processes:

Assessed according to quality & weight.

Sorting is done after the assessment.

Systematic drying of the cloves takes
   place.

Manual sorting is followed.

Packaging of the batch into jute sacks
   is done.

Then loaded to containers for export.

Packaging and Stocking:

Clove needs careful packaging to retain its aroma and flavour. To make the cloves retain their aroma and flavour, cloves should be stored in cool dry places. Assessed according to quality & weight Cloves are packed into Jute bags (as 50 Kg bags) before being sent to the markets.

Great care is taken when growing and harvesting the clove crop. If harvested earlier, clove looses its aroma and strength. To maintain optimal quality, clove is harvested at precisely the right stage. A good yield is 10 kg of dried cloves per tree and per year. A good harvesting year is generally followed by two poor harvestings. The harvested clove is dried and then packaged to maintain its aroma and flavour.

Offered Range:

The processed clove derived after the laborious process is then sent for export to the markets.

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