With globalisation and liberalized economies, today, quality up-gradation is a must. STCL Limited, with an aim to achieve global excellence, adopted the latest technologies available for processing spices, which soon became a benchmark for quality . Thus began the journey of STCL Limited as a premium processor, exporter and marketer of world-class spices.

With joint participation of the Government of Karnataka and financial assistance from Spices Board, Ministry of Food Processing and APEDA, STCL had put up two processing plants in the state of Karnataka. These projects are intended to promote exports and benefit both growers as well as exporters.

Byadagi Chilly de-seeding plant with cold storage facility at Byadagi.

Objectives- Chilli and pepper processing plants:

• To process the highest quality Chillies and pepper for the food and meat processing industry worldwide.
• To dispense with pesticides and other contaminants, and thus maintain international food safety standards and quality specifications.
• To market branded superior quality Chillies and Pepper directly to the consumers in the domestic and international market.
• To ensure better returns for the farmers by value addition and improve their economic well-being.
• To Provide warehousing and financial assistance to farmers at low cost.

Byadagi Chillies:

Byadagi Chillies are grown in the Dharwad, Gadag, Bellary and Haveri districts of Karnataka in South India. The glowering of Byadagi chilli commences 40 days after transplanting with a peak flower production at 60 to 80 days. The harvesting season for these chillies is from November to January. These blood red chillies measure 3-12 centimeters.

The STCL way of processing Byadagi chillies:

Unlike conventional methods, freshly plucked chillies are first de-stalked and subjected to three shifts of washing to ensure they are free of Aflatoxins, pesticides, dust and other contaminating elements. The washed chillies are then sliced and dried in a steam-heated Fluid Bed Dryer using patented’Swing Technology’. This techonollogy adopts a mechanical de-watering operation which is less energy-intensive compared to any other artificial drying methods, and the moisture content is reduced by almost 80%. STCL follows all international foo safety norms and specifications of importing countries which makes STCL their preferred trading partner. The Byadagi Chilli processing plant is strategically located in a 5 acre plot.

STCL also provides warehousing/cold storage facilities for farmers to ensure quality and to fetch the maximum price for their produce. The Byadagi Chilli Processing Plant is fully automatic, where everything from slicing to packing is done without any human intervention. This improved technique helps retain the color element by an extra 10%. The plant also has a powdering and packaging unit where chillies are packed in consumer packs.

The Market for Byadagi Chilly

Byadagi Chillies are preferred over Paprika for the manufacture of Oil, Oleoresins and extracts. High quality Byadagi Chillies are in great demand among manufactures of curry powders and curry pastes as their color value is higher when compared to other chillies. Chilli flakes made from sliced Byadagi Chillies are used as Pizza toppings and isa common ingredient in take-away foods all around the world. In 2005-06, India produced 10,044,01 MT og Wide varieties of chillies and exported 1,13,174 MT to countries like USA, Sri Lanka, Bangladesh, The Middle East and the Fast East. Other major producers and exporters of Chillies are China, Bangladesh, Ethiopia, Pakistan and Vietnam. Spain is also a leading producer of Paprika Chillies which are popular among manufacturers of Oil and Oleoresins.

Pepper Processing Plant along with Warehousing facility at Kushalnagar, Madikeri

Black pepper is native to the Western Ghats of India, where it occurs naturally in the mountains. This area is the center of origin for the crop, as the soil and environment are highly conducive for cultivating diverse forms of spices . Black pepper spread from India to Southeast Asia in the form of stem cuttings brought by migrating Hindu colonists.

Coorg- The Next Pepper Destination

Coorg, now called KODAGU, is a small picturesque district in Karnatak, and is located in the Western Ghats. It’s popular tourist destination and is also known by the name “The Kashmir of South India”. Kodagu produces some of the finest spices in the world, especially pepper-“The king of spices”, and it’s equally well known for its coffee.

The rich soil and cool climate of Kodagu are highly conducive for the growth of pepper. STCL’s pepper processing plant at Didhapura is set up for processing premium pepper for the international and domestic market. The proposed unit will have a processing capacity of 24MT per day and will include facilities like steam washing and steam sterlization. The plant also has a powdering unit to process grounded pepper.

The harvesting season for Kodagu pepper is from December to March.

STCL way of processing Black Pepper

Fresh pepper received at the facility is first washed to remove all the contaminants. The cleaned pepper is then passed through a conveyor to remove the surface moisture. It is then taken to the drying yard where it is spread on polythene sheets and hygienically dried. The dried pepper is then passed through a dryer to adjust the moisture content to around 10% before being graded and grabled. The plant also has a packaging unit where processed pepper is hygienically packed in consumer and bulk packs.

In order to meet international food safety standards and quality specifications of importing countries pepper is also steam sterilized to get rid of microbial loads, mycotoxins and Afkatoxins. This process also helps to retain a fixed level of moisture.

The Market

India contributes about 25-30% of the world’s pepper production. Indian pepper enjoys an unmatched status in the world spice market., and is considered as the ultimate benchmark in quality. In 2005-06 India produced 90,816 MT of pepper and exported 17,363 MT to countries such as USA, Canada, Russia and Europe where they are in great demand. Indian pepper is much sought after by meat and food processors for its amazing seasoning qualities. Other major producers of pepper are Vietnam, brazil, Indonesia, Sri Lanka and Malaysia.

Indian pepper is widely used to favor neat, poultry, fish, vegetables, soup,stocks,meat sauces and pickles. It has high medicinal value and is used as an important ingredient for skin and body care. It also acts as an astringent, lightener and activates blood circulation.

Construction of Corporate Office

STCL and STCL of India Ltd., have jointly acquired 25,569.85 Sq. Ft. of land from Bangalore Development Authority on 30-years lease at Nandini Layout, Bangalore, which is registered jointly in the names of STCL Ltd., and The STC of India Ltd.,. It is proposed to construct a Corporate office during 2007-2008 for which action has been initiated.