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Increasing consumer awareness about nutritious diets and enhanced shelf life of dehydrated food products has fueled the economic growth of the dehydrated onions market, which is expected to grow at a CAGR of 5.1 percent during the forecast period of 2021-31.

Why is Organic Dehydrated Onions High in Demand?

The increasing demand for organic dehydrated onions and growing awareness of their health benefits are driving up demand.

Given the increased rates, consumers are willing to pay more for organic goods since they are less likely to involve pesticides and are widely regarded as more nutritious. As customers become more aware of organic products’ health benefits, the dehydrated onions market is expected to grow.

Furthermore, dehydrated onions have various health benefits, including cough and cold treatments, cancer prevention, and diabetes management. These advantages will drive sales prospects in the near future.

Moreover, the longer shelf life of dehydrated vegetables enables logistical advantages. As a result of the various advantages of dehydration technology, the market for dehydrated onions is growing directly in proportion to the market for dehydrated vegetables.

Mahuva – The Production Hub of Dehydrated Onions

Mahuva, which is home to nearly 80% of onion dehydration units, is increasingly catering to domestic needs rather than export demand. Due to an increase in ready-to-eat and fast foods, domestic consumption of Mahuva’s dehydrated products is projected to increase from 25% to 100% very soon.
Growing domestic demand is a boon to the industry, as export market prices have dropped to $1,500-$1800 per tonne, down from $2,000-$2200.

Every year, the town produces 50,000 tonnes of dehydrated onion, with white onion taking precedence for exports. As per Chattariya, 10,000 to 12,000 tonne has been sold domestically in the last few years.

Companies such as Pepsi, Nestle, HUL, ITC, Balaji, and masala maker Suhana buy dehydrated white onion — which, unlike garlic or ginger, requires specialized machinery and cannot be produced by the businesses themselves.

Mahuva’s onion dehydration turnover is roughly Rs 500 crore per year, primarily from exports.

Dehydrated white onion goods are exported to North America, Europe, and Russia in various forms such as kibbled, flakes, sliced, chopped, ground, minced, granules, or power. Because onion harvesting and arrival begin in December, dehydration units can only operate for three to five months.

Mahuva has approximately 63 dehydration units, with an additional five under construction. The first dehydration plant was set up in 1980, but as an industry, it only began to grow progressively after 1984, with a peak in recent years.

The above mentioned are some of the reasons behind Mahuva’s Growing Demand for Dehydrated Onions.

Garlic is an essential ingredient in almost all cuisines around the world. Because of its distinct savory flavors, it’s frequently used to make delectable condiments and seasonings that can elevate any meal.

Dehydrated Garlic also has a relatively substantial and expanding market. They are simple to store for an extended period while retaining their natural goodness.

Dehydrated garlic is produced from various raw fresh garlic that has been dehydrated at different phases. It is dried and renowned as Dehydrated Garlic. Dehydrating is the perfect way to preserve Garlic while retaining its taste at its best.

It is not a new practice to preserve vegetables in a dehydrated state. Even in the past, people dehydrated sun-dried garlic to keep it fresh. However, while natural, the dehydration process was not as sanitary as it is today.

In modern times, dehydration is performed in a sterile and very healthy environment. Several machines are used in the procedure to dehydrate large amounts of vegetables at once.

Dehydrated Garlic vs. Fresh Garlic

Dehydrated Garlic
To start with, dehydrated garlic is simply dry garlic powder extracted from garlic bulbs. It is widely popular due to its delightful and strong flavor (allicin is accountable for this pleasant yet intense flavor). Dehydrated garlic can be used for both medical and culinary purposes. It can be used in baking to flavor pizzas, bread, and rolls.

The most appealing aspect of dehydrated garlic is that it comes in a wide variety of forms, including grits, powdered garlic, slices, and flakes. Garlic slices are available in sizes smaller than 4mm, grits from 0.25mm to 1.25mm, flakes in sizes 1.25mm to 4mm, and powdered garlic in sizes smaller than 0.25mm.

Dehydrated garlic has a sweeter taste and will not have a biting flavor when consumed. At this point, it is important to note that dehydrated and fresh garlic cannot be substituted for each other due to differences in flavor and smell.

Health Benefits of dehydrated garlic products
Dehydrated garlic contains ingredients with powerful medicinal properties, such as:

• Dehydrated garlic is extremely nutritious but low in calories, and it contains trace amounts of other nutrients that our bodies require, such as selenium, fiber, B6, vitamin C, and manganese.
• Garlic can fight sickness, including the common cold, and stimulate immune system function.
• The active ingredients in dehydrated garlic can lower blood pressure and cardiovascular diseases such as heart strokes and attacks.
• Dehydrated garlic helps to improve cholesterol levels, lowering the risk of heart disease.
• It can lower total and LDL cholesterol levels; and improves bone health.

Fresh Garlic

First and foremost, fresh garlic is nutritious, as 100 g contains protein, calcium, iron, and selenium.

It also has a significantly greater vitamin C content. Fresh garlic has an obvious pungent flavor and taste, so it must be used in smaller amounts to bring out the pleasant flavor. In addition, using too much fresh garlic can cause digestive upset.

Conclusion
A significant amount of care is taken to ensure that garlic’s natural color, aroma, and taste are preserved during the dehydration process. As a result, nothing is lost.

Furthermore, the shelf life of dehydrated garlic flakes is one year, which is far longer than that of natural garlic. That is why manufacturers of masala, pickle, ready-to-cook, instant foods, and seasoning rely on dehydrated garlic flakes more than anything else.

When you consider Indian cuisine, what comes to mind? Is curry a food or a spice blend for you? What about ginger, cumin, and cardamom? The mere mention of traditional Indian spices makes our mouths water.

India, named ” “the Spice Kingdom,” is the world’s largest producer, consumer, and exporter of spices. Currently, the country produces approximately 75 of the 109 spice varieties listed by the International Organization for Standardization (Ios), accounting for half of the global spice trade.

Given their splendid aroma, texture, taste, and medicinal value, Indian spices are the most sought-after in the world. The global market has an insatiable appetite for pure Indian spices. Indian spices have nourished the global market with fragrance, flavor, and color and have assisted us in boosting and defining our global economy.

When Chef Sanjiv Kapoor asks you in an ad commercial, “Masalon mein swaad kahan se aata hai?” we all never think of it while adding some more to the frying pans. Well, he was correct; it all comes down to the “Essential Oils” found in spices.

History of Indian Spices

Arab merchants delivered Indian spices to the West between the seventh and fifteenth centuries while keeping their source a closely guarded secret. Because Indian spices were in high demand and difficult to obtain, they were even more valuable than gold at the time. They are renowned for spreading fanciful stories to satisfy the curious to protect their market, discourage competitors, and increase prices, such as cinnamon growing in deep glens infested with poisonous snakes, among other things.

Key Highlights of Why India is called as World’s Spice Bowl

• The Indian spice market is poised for fast growth, with an expected CAGR of 4.5 percent by 2026.
• India exported 1.08 billion kgs of total spices worth USD 3.11 billion during the 2017-2018 fiscal year.
• India’s total spice production is 8.12 million metric tonnes. Andhra Pradesh is India’s leading spice-producing state.
• Chilies are the most common spice produced in India.
• The total area under cultivation for spices is 3.21 million hectares.

Now, let’s dig deeper into some typical Indian spices.

Typical Indian Spices

• Fenugreek seeds: Fenugreek is an essential ingredient in Indian cuisine. Small, elongated, and light brown seeds The dried and ground seeds are frequently used in various spice blends.
• Black Cumin: The flavor of black cumin is similar to that of sesame seeds and cumin. The plant is not related to caraway or cumin in this context. This spice is even known as “nigella.”
• Coriander: This spice blends an earthy, peppery flavor to curries. Salads also contain it.
• Chilli powder: Chili powder originated in South America and was introduced to India by the English. The people received the plant well, and the chili has since become a part of Indian cuisine.
• Cardamom: The cardamom plant’s fruit capsules are milled. They are very fragrant because they contain a lot of essential oils. They are frequently used in spice blends.
• Turmeric: Turmeric powder is produced from the root of the ginger plant. Turmeric is a key ingredient in almost every Indian spice blend.
• Cumin seeds: They have a slightly bitter taste and a fragrant aroma.
• Star anise: In Asia, star anise is a popular spice, and it is used in a wide range of curries.
• Ginger: Ginger is one of the most popular spices in the world. Ginger has a unique, aromatic flavor and also benefits one’s health.

Conclusion

As a result, we can now easily assess how deeply spice production is embedded in the Indian production chain. The “Masala Dabba,” or traditional spice box, is a must-have in any Indian kitchen. It typically consists of small cups (usually five or seven) of spices used in everyday cooking.

Spices are extensively used in all parts of the country, across various courses in a meal, vegetarian or otherwise, whether it’s a soupy south Indian Rasam, a magnific dessert in the Bengali Mishti Doi, a snack time Gujarati Dhokla, or the traditional tea in the Kashmiri Kahwa.