CULTIVATION, COLLECTION,
CONSERVATION AND
ELABORATION OF
MEDICINAL PLANTS
PRODUCTS
Workbook
Cultivation, collection, conservation and elaboration of
medicinal plants products
Introduction
This handbook includes class notes and exercises to learn everything about
medicinal plants production
Authorship:
Astrid van Ginkel – FITOMON
Proofreading and checking:
Eva Moré – Forest Research Centre of Catalonia
(CTFC)
This material has been produced thanks to the financial assistance of:
Herbal Initiative for Youth – bridging the ocean
Capacity Building Project, Ref. No.: 569353-EPP-1-2015-2-SK-EPPKA2-CBY-ACPALA
www.herbs4youth.eu
Cultivation, collection, conservation and elaboration of
medicinal plants products
INDEX
1.
2.
3.
Cultivation
Collection
Processing
3.1. Primary Transformation
3.2. Product manufacturing
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
Manufacturing
The partial or total manufacturer of aromatic and medicinal herbal products may
be single plant packers or mixtures for infusion, tablet or capsule builder;
packaging makers of extracts or essential oils; liquorists; or work with food
(preserves, prepared food, bread, etc.); cosmetics, veterinary, air fresheners,
ornamentation, etc., until obtaining a final product as it will be presented to the
consumer.
The production facilities must comply with the respective legislation in terms of
facilities, product, staff, etc., depending on the use and final destination of the
products that it manufactures.
Each product depending on whether it is a Food, Drug, Cosmetic, etc., must
comply with requirements of good practices and specific legislation. Complying
with GMP (Good Manufacturing Practices) is the highest standards a
manufacturer can achieve, and must be met in the manufacture of medicinal
products. Foods must comply with HACCP (Hazard Analysis and Critical Control
Points).
https://commons.wikimedia.org/wiki/File:Plantas_medi
cinale.jpg
More information:
WHO Guidelines on good manufacturing Practices (GMP) for Herbal Medicines
http://apps.who.int/medicinedocs/en/m/abstract/Js14215e/
Documento de Mínimos de Calidad de la Asociación Europea para las Especias
http://www.esa‐spices.org/download/esaqualityminimadocument191104final‐trans.pdf
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Seasonings production
Spices and seasonings
It is designated by the name of spice or aromatic seasoning to plants or parts
thereof, fresh or dried, whole, chopped or ground, which by their characteristic
color, aroma or taste are intended for the preparation of food and beverages, in
order to incorporate these characteristics making them more palatable and tasty
and, consequently, achieving a better use of them.
Salt and vinegar are considered natural condiments. The product obtained by the
simple mixing of various spices or seasonings with each other, and / or with other
authorized food substances is understood as seasoning.
Among the spices are cinnamon, vanilla, pepper, nutmeg, cloves, cardamom,
thyme, rosemary, sage, and a long etc. And marigold, mauve, sage, etc. as
examples of fresh flowers to aromatize and decorate.
These spices are often marketed fresh packaged as fourth range, or dried crushed
or powdered, alone or mixed, in glass or plastic jars in small quantities.
https://commons.wikimedia.org/wiki/File:Bengali_spice
s.JPG
More information: http://www.wikihow.com/Match‐Herbs‐and‐Spices‐to‐
Vegetables
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Seasonings production
Flavoured salts
The salt in food is the crystalline product constituted fundamentally by sodium
chloride in conditions that make it suitable for alimentary uses.
Brines for food use are referred to solutions in drinking water of edible salt, with
sugar or not, vinegar, other seasonings, spices and other authorized substances.
A flavoured salt consists of a salt of feed use to which a dry spice or seasoning
has been added in a variable proportion which may range from 5 to 50%, or even
more. Depending on the use and to what food the salt is intended to be added,
different species, alone or mixed, will be used. They are marketed in small
quantities in glass or plastic containers.
https://commons.wikimedia.org/wiki/File:Kraeutersalz‐
Herstellung_mittels_Steinmoerser_23012015_144.jpg
Herb salt: https://youtu.be/4fZLD3BZD_U
How to replace salt with herbs and spices: https://youtu.be/8PRvNxHIQds
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Seasonings production
Aromatic vinegars
Vinegar is the liquid suitable for human consumption resulting from the double
alcoholic and acetic fermentation of agricultural origin products.
There are different types of vinegars: wine, fruit, cider (apple), alcohol, cereals,
malt (barley), etc.
For the preparation of an aromatic vinegar, plants and/or parts of aromatic plants
and/or spices and/or fruits must be added: fruit juices, grape must, honey, sugar,
salt or additives authorized for vinegar or raw materials (wine, cider, fruit juices,
distilled spirits of agricultural origin, alcoholic beverages).
They are marketed in glass bottles from 250 ml to 1 litre.
Tarragon Vinegar Recipe
https://commons.wikimedia.org/wiki/File:Goddard%27
s_Pies_chilli_vinegar_bottles.jpg
In a 250ml glass jar, pour 100 ml of white wine or cider, and add 10 g of fresh
spices (one or more, especially tarragon) and half lemon juice. Close. Leave to
macerate at room temperature in a cupboard for 3 months. Filter, pack and label.
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Seasonings production
Flavoured oils
It is an edible vegetable oil to which one or more spices are added, macerating
for a month, or adding a few drops of essential oils.
Care should be taken to ensure that fresh herbs are completely submerged in the
oil because otherwise mould may appear. It is safer to use dry plants.
It is marketed in glass bottles from 250 ml to 1 litre.
Aromatic Oil Recipe
In a glass container of 250 ml:
https://commons.wikimedia.org/wiki/File:Olive_Oil_Inf
used_Rosemary_(5551701707).jpg
Add 100 ml olive oil, or other
Add 10 g of spices (one or more).
Macerate for 45 days.
Shake every 2 days
Filter at the end
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Drinks
Infusions
An infusion is the liquid product obtained by the action of water, at boiling
temperature, on the plant species, in order to extract soluble substances from it.
The plant species for infusions used in food are those that, due to their aroma
and flavour (characteristics of the species to which they belong), are used in food
for their physiological or organoleptic action.
We often find a derivative called "Soluble extract", which is the water soluble
product obtained by the partial or total evaporation of the infusion of the
corresponding plant species.
Among these species we can find tea, chamomile, mint, hibiscus, lemon verbena,
linden or sarsaparilla.
These infusions may be individually sold or blended dried, whole or crushed in a
cellophane bag, paper bag, carton, or in infusion bags.
https://commons.wikimedia.org/wiki/File:Floral_tisane
_with_lemon.jpg
Top healing herbal teas: https://youtu.be/4iSz4Y0gPyk
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Drinks
Non‐alcoholic drinks
Fruit and other vegetables juices and their derivatives and also refreshing or
energy drinks, are considered non‐alcoholic beverages. Guaraná would be one of
the plants considered stimulant due to the caffeine content.
Alcoholic drinks
Alcoholic beverages include aromatic wine, vermouth, beer or spirits. Some are
obtained from cultivated or wild plants (gin), and others are flavoured with
aromatic spices. In the market are multiple distillates, macerated or fermented
with an important base of spices. You can macerate a distillate with cinnamon,
you can macerate a liquor with wine, or you can ferment a beer with ginger.
•Palo: liqueur made by infusion and/or maceration of quinine (bark of Cinchona)
and gentian (Gentian lutea roots) in a hydroalcoholic solution, with addition of
sugar, caramelized sucrose and ethyl alcohol of agricultural origin.
•Peppermint: liqueur with a clear mint flavour, obtained by maceration or
distillation of peppermint alone or associated with other species of this genus, or
extracts thereof, with an alcoholic strength not exceeding 40% vol.
•Curaçao: spirit drink obtained by maceration and/or distillation of oranges
and/or vegetable substances and/or by the addition of extracts thereof.
https://commons.wikimedia.org/wiki/File:Hierbas.jpg
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Vegetable products
A wide variety of vegetable products can use aromatic and medicinal plants. With
them canned, preserves, dried or germinated seeds can be elaborated.
Food supplements
Foodstuffs intended to supplement the normal diet are considered food
supplements (or food supplements). They consist of concentrated sources of
nutrients or of other substances that have a nutritional or physiological effect, in
simple or combined form. They are marketed in dosage form, i.e. capsules, pills,
tablets and other similar forms, bags of powders, ampoules of liquid, bottles with
droppers and other similar forms of liquids and powders to be taken in small unit
quantities.
The ingredients that are part of nutritional supplements are nutrients: vitamins,
minerals, amino acids, fatty acids, enzymes, plants and their derivatives and
other substances.
Food supplements guidelines:
http://www.foodsupplementseurope.org/publications‐guidelines
Food supplements regulation in Europe:
https://ec.europa.eu/food/safety/labelling_nutrition/supplements_en
https://commons.wikimedia.org/wiki/File:Spirulina_t
ablets.jpg
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Medicinal products
A "Medicine" is any substance or combination of substances which possesses
properties for the treatment or prevention of diseases in humans or which may
be used in humans for the purpose of restoring, correcting or modifying
physiological functions by exerting a pharmacological, immunological or
metabolic action, or to establish a medical diagnosis.
At veterinary level, veterinary medicinal products are considered to be 'pre‐
mixtures for medicated feed' intended for incorporation into feed.
The marketing of herbal medicines implies considerable requirements with
regard to facilities and authorizations.
Herbal medicines can be marketed in the form of capsules, tablets, drops, syrups,
scrubs, ointments, etc.
See: http://www.healingherbsofjamaica.com/
https://commons.wikimedia.org/wiki/File:Karela_caps
ules_2.jpg
LEARNING ACTIVITY
Consult: Regulation the herbal industry in Jamaica. Standards & regulation (2014)
http://src.gov.jm/wp‐content/uploads/2014/11/2REGULATION‐OF‐HERBAL‐
PRODUCTSCopeland.pdf
Find out the difference between a “food”, a “drug”, “herbs”, “herbal material”,
“herbal remedy” and “health food”
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Biocides
Biocidal means any substance or mixture which is composed of or generates one
or more active substances for the purpose of destroying, counteracting or
neutralizing any harmful organism or of preventing its action or exerting on it an
effect of control of another type, by any method other than a mere physical or
mechanical action.
Insect repellents and anti‐mosquito products are in this group. They are within
“Medications” but their legal requirements vary.
Anti‐mosquito products based on essential oils such as geranium (Pelagornium
“citrosum”), citronella (Cymbopogon citratus), basil, clove or mint are marketed
in the form of spray or bracelets. The spray solution can be based on alcohol or
vegetable oil that is applied directly on the skin.
See:
Mosquito repellent recipes:
http://www.theprairiehomestead.com/2013/07/natural‐homemade‐insect‐repellent‐
recipes.html
https://commons.wikimedia.org/wiki/Category:Ci
tronella#/media/File:Citronella_oil_spray.jpg
LEARNING ACTIVITY
Find out which plants are used as biocides in your area and check if there are
commercial products that have it as an ingredient.
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Cosmetic product
It is called a cosmetic product to any substance or mixture intended to be
brought into contact with the superficial parts of the human body (epidermis,
hair and hair system, nails, lips and external genital organs) or with teeth and
mucous membranes, with the exclusive or main purpose of cleaning, perfuming
them, modifying their appearance, protecting them, keeping them in good
condition or correcting body odours.
The market for cosmetic products with plant ingredients is booming. Vegetable
extracts and essential oils are part of perfumes, soaps, bath salts, clays, creams,
balms, ointments and oils for the skin, hair, mouth or nails.
https://commons.wikimedia.org/wiki/File:Cosmetica‐
natural.png
Toothpaste with white clay for oral use
Ingredients:
• 3 tablespoons of white clay.
• Distilled water, sufficient to achieve the desired texture. It may be an infusion of mint
(refreshing) or thyme (disinfectant), or strawberry juice (for children).
• The tip of a coffee spoon of bicarbonate
• 1 drop of Propolis Tincture (antiseptic) or sage tincture (whitening teeth) (optional).
• 1 drop of peppermint essential oil.
Preparation:
• Put the clay in a bowl and add enough water slowly and mix until desired texture is
achieved.
• Add baking soda, tincture and/or essential oil, and mix.
• Pack in a syringe.
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Extracts for agriculture
Extracts for agriculture can be classified into two groups: fertilizers and plant
protection products.
Fertilizer is defined as the product used in agriculture or gardening which,
because of its nutrient content, facilitates the plant growth, increases their yield
and improves the quality of crops or, by its specific action, modifies, as
appropriate, the fertility of the soil or its physical, chemical or biological
characteristics. It must comply with the legal requirements.
Some plant extracts, for example, nettle (Urtica dioica), are very close to a
fertilizer, because they improve the growth of the plant.
Plant protection products (pesticides) are chemical mixtures containing one or
more active substances, the purpose of which is to protect plants and their
products from harmful organisms. Substances that destroy plants, regulate or
inhibit germination are also considered plant protection products.
They contribute to increase yields in agriculture, but at the same time their use
may have adverse effects on plant production and may also pose risks to humans,
animals and the environment, which is a high cost for society.
Video how to make nettle fertilizer:
https://youtu.be/xjgU2xciE‐o
Certain extracts of plants are considered plant protection products: mint, thyme,
citrus.
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Air fresheners
Essential oils intended to be used in the form of environmental diffusion have
special legal requirements. Most are marketed alone or mixed in topaz glass
bottles of 10 to 15 ml.
Types of natural air fresheners:
•
Incense stick
•
Wooden objects
•
Scented Candles
•
Cardboard Strips
•
Diffuser of essential oil
•
Aromatic sachets
•
Potpourri
Ver:
http://www.wikihow.com/Make‐Incense‐Sticks
http://www.wikihow.com/Make‐Scented‐Candles
http://www.wikihow.com/Make‐Potpourri
Video car fresheners: https://youtu.be/lKZ‐oClRGek
Video lavender scent pouch: https://youtu.be/DDBrPoxcZbw
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Quality control
Quality Control is all the measures that are taken to ensure that raw materials
and manufacturing processes meet the guarantees of quality and purity required.
Quality control refers to sampling, specifications and testing, as well as to the
organization, documentation and approval procedures which ensure the actual
execution of the necessary and relevant tests until their quality has been
considered satisfactory for the raw materials, conditioning material and products
(released for distribution and sale).
Pharmacognosy is the science responsible for the study and characterization of
plant drugs, through botanical classification (macroscopic drug morphology,
histology and powder microscopy), chemical and physical‐chemical
identifications, etc. of the active principles and qualitative and quantitative
determination.
A drug is altered when it is in a defective state of preservation, without having
undergone any artificial manipulation.
It is considered an adulteration to add a foreign matter to a drug, either harmful
or harmless, or the extraction of its active ingredients (with which the drug is
annulled).
https://commons.wikimedia.org/wiki/File:Ardabil_scho
ol_of_pharmacy‐laboratory.JPG
A counterfeit entails the total or partial replacement of one drug for another.
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Types of Quality Controls
1) IDENTITY CONTROL:
• Nomenclature. Systematics, family, Latin name
• Macroscopic examination: Morphological and organoleptic.
• Microscopic examination: Histological sections, disintegrated tissues, vegetable
powders, diagnostic elemental organs, application of histochemical reagents.
• Quantitative Microscopy: Methods with spores of lycopodium, number of
stomas, stomatal index, palisade ratio, number of islets.
• Qualitative phytochemical tests.
2) PURITY CONTROL:
https://commons.wikimedia.org/wiki/File:ZeaStemcs
100x4.jpg
• Strange plant elements
• Moisture control: Loss of mass by drying, methods based on distillation,
chemical methods.
• Mineral charge control: Total ash, sulfur ash, ash insoluble in HCl.
• Control of heavy metals.
• Control of pesticide residues: organophosphates, organochlorines and
pyrethroids
• Pollution control by radionuclides.
• Control of microorganisms: Total viable aerobes, specific microorganisms.
• Pollution control by radionuclides.
• Control of microorganisms: Total viable aerobes, specific microorganisms.
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Types of Quality Controls
3) WEALTH AND ACTIVITY CONTROL:
• Extractive materials.
• Index of swelling.
• Foam index.
• Determination of essential oils.
• Determination of chemical indices.
• Assessment of active ingredients.
• Biological assays and evaluations: bitter index, hemolytic activity, astringent
power.
4) STORAGE CONTROL:
• Bacterial and fungal contamination.
• Attacks by arthropods.
• Deterioration by rodents.
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Identity Control of a plant drug
For a correct identity control of a plant drug is performed a:
Observation with magnifying glass of different structures of a medicinal herb:
glands filled with essential oil, hairs, etc.: Thyme leaves (Thymus vulgaris),
flowering summit of mallow (Malva sylvestris), basil leaves, others.
Identification under microscope of structures characteristic of herbs (trichomes,
glands, starch, calcium oxalate crystals, stone cells, fibres, tracheids, vessels,
epidermal cells, etc.: roots of Valeriana officinalis, thyme leaves, others. A
sufficient amount of POWDER sample is dispersed on a slide, chloral hydrate and
a cover are added and observed through a light microscope with magnifications
of 4x, 10x and 40x.
Identification by thin layer chromatography.
Rapid identification of active substances by chemical reagents that produce
coloration and/or precipitation in extracts of different drugs, allows us to
determine the presence/absence of them.
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Identity Control of a plant drug
Chemical reagents
1. ALKALOIDES + Mayer y Dragendorff = brown or orange precipitate
1 g of the drug powder, erlenmeyer, add a sufficient volume of 5% hydrochloric
acid to cover the sample; heat in a water bath for 10 minutes, cool and filter.
Place approximately 0.5 ml of the acidic filtrate in two test tubes. Add to each of
the tubes previously labeled with the name of the sample and the reagent 2
drops of the reagents of: Dragendorff, Mayer.
Species with alkaloids: Trigonella foenum‐graecum, Datura inoxia, Erythroxylon
coca, Atropa belladona, Papaver somniferum, Nicotiana tabacum, etc.
See alkaloids isolated from plants at https://en.wikipedia.org/wiki/Alkaloid
2. SAPONINS + water + agitation = foam
3 g of the sprayed drug, add water to cover the sample, filter, pass 4 ml of the
filtrate to a test tube and shake vigorously for one minute, if abundant stable
foam is formed for approximately 5 minutes, is presumptive proof of the
presence of Saponins in the sample. With vanillin sulfuric it is blue‐violet or
yellow.
Species with saponins: Cassava (Manihot esculenta), ginseng (Panax ginseng),
etc. Ver https://en.wikipedia.org/wiki/Saponin
https://commons.wikimedia.org/wiki/File:Positivo_A
lcaloides(Dragendorff).JPG
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
Chemical reagents
3. TANNINS + ferric chloride (III) = blue or green colour
To 1 g of the sprayed drug add water to cover the sample, heat in water bath for
10 to 15 minutes, filter while hot. Take 1 ml of the filtrate in a test tube and add
two (2) drops of ferric trichloride solution (1% FeCl3). The appearance of a green,
blue or black colour is positive (+) test for phenolic compounds. To the filtrate 2
add a few drops of gelatin salt, if there is turbidity formation or precipitate the
test is considered positive for tannins. Species with tannins: Caesalpinia spinosa,
Schinopsis sp.
4. Valepotriates + acetic acid: HCl (2: 8) + heat = brown or blue
To 1 g of the sprayed drug add dichloromethane to cover the sample, heat in a 5‐
minute water bath, filter while hot. Species with valepotriates: Valeriana
officinalis L.
5. Mucilages + water + agitation = gelation
Add to 1 g of different vegetable drugs crushed 10 ml of water (test tube). Shake
every 5 minutes for 1 h. See if you have increased volume. Species with
mucilages: linseed (Linum usitatissimum), chia (Salvia hispanica), marshmallow
(Althaea officinalis)
https://commons.wikimedia.org/wiki/File:Positivo_A
lcaloides(Dragendorff).JPG
6. Coumarins + UV365 = yellow‐green‐blue fluorescence
Add to 1 g of different vegetable drugs crushed 10 ml of methanol. Heat in a
water bath (60°C) for 5 min. Filter and evenly distribute the filtrate in test tubes,
5 ml each. Look at the UV. Species with coumarins: Galium odoratum, Verbascum
spp.
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
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t,_Dubai_(8667317177).jpg
Marketing
In the marketing phase of the elaborated products it is necessary to take into
account a series of elements, realizing a correct planning:
• Elaboration of a business plan, market study and interaction studies with
users. Budgets
• Development of a sales plan with the communication of the benefits, and
market positioning. Product life cycle analysis
• Benchmarking and technological foresight.
• Development and registration of the product name and brand.
Registration of trademarks.
• Selection of the packaging (according to the form of use and application),
and labeling or serigraphy.
• Design of etiquette, texts, packaging.
• Define PV, PVD and PVP price
• Dissemination products: web, brochures, etc.
• Search for potential distributors or customers
• Comply with norms and legal requirements of commercialization
• Elaboration of technical documents and supporting argument for the sale
and promotion of the cosmetic product.
See: Spices and herbs for home and market
http://www.fao.org/docrep/015/i2476e/i2476e00.pdf
Cultivation, collection, conservation and elaboration of
medicinal plants products
3.2. Processing: Product manufacturing
3.2.1. Food manufacturing
3.2.2. Manufacture of medical products
3.2.3. Manufacture of cosmetics
3.2.4. Manufacture of agricultural
extracts
3.2.5. Manufacture of air fresheners
3.2.6. Quality control
3.2.7. Marketing
LEARNING ACTIVITY
Define a food product based on aromatic herbs, and plan the production:
• Ingredients needed
• Packaging Materials
• Formulation
• Applications
• Calculate production costs
Prepare the commercialization of manufactured products:
• Define the target market
• Calculate the distribution costs (where you have to transport it)
• Design the label, texts, packaging.
• Prepare dissemination and information of the products: web, leaflets,
etc.
• Calculate the sales price
Concepts:
Marketing mix
https://en.wikipedia.org/wiki/Marketing_mix
Business model canvas:
https://en.wikipedia.org/wiki/Business_Model_Canvas
https://commons.wikimedia.org/wiki/File:Guaranae2.JP
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