ABSTRACT
Spice consumption is increasing world-wide. In 1998, the United States per capita consumption of spices and herbs increased to 3.6 pounds or 1.64 kilos per person. Total consumption (imports and domestic production, minus exports) reached a record 968,000,000 pounds (440,000,000 kilos). U.S. 1998 imports totaled 292,700,000 kilos. Major spice supplying countries include Canada, India, Indonesia, China, Mexico, Guatemala, and Turkey. If the current trend continues, the U.S. can break the billion pound mark by the beginning of the new millennium.
Along with increased consumption has come heightened concern for spice cleanliness. The health conscious consumer, tougher environmental regulations, intense competition in the area of manufactured foods, and a changing global economic structure have led to major changes in the spice industry and the food industry in general. The trend in spice usage has gone from a consumer base to an industrial base. Over 60% of the United States spice usage is industrial/food service (catering). Retail sales account for less than 40%. The trend in Europe is similar. In addition, the clear trend in the industrialized countries is one of increased legislation and inspection with regard to spice sanitation and contamination. In the U.S, there is a major emphasis on food safety and the reduction of microorganisms in imported foods. There are at least two bills pending in the United States Congress to have stricter controls on imported products. Spices are present in almost every manufactured food in the United States. Many of these foods are prone to spoilage from microbiological contamination. The impact of spices on processed foods is great.
The American Spice Trade Association has been working with major spice and seasoning companies and with growers in source countries to improve spice quality and cleanliness. New technologies and practices are evolving regularly in both traditional source countries and most noticeably, in some of the newer producing areas to help ensure better and cleaner products. Since spices are an agricultural commodity, and it is not possible to grow a perfect spice, some contamination often occurs. After many years of testing, irradiation has proven to be an important means of reducing microbial contamination in spices. Commercial ionizing radiation treatment of spices has been in place since the mid- 1980s. In the early years, production was low. However, since 1991, the sales of irradiated spices, herbs, and vegetable seasonings have increased steadily. Approximately 34 million kilos of product were irradiated in North America in 1997. The poundage for irradiated product for 1998 is estimated to be about 38.6 million kilos. Many years of testing have shown that spices, herbs, and vegetable seasonings respond well to irradiation doses up to 30 kGy. Levels of microorganisms are greatly reduced, and the spice products retain their sensory qualities. Spices treated with irradiation can be shipped, stored or eaten immediately after processing. The irradiation process kills harmful bacteria while providing consumers with a safe wholesome product.
