davanam (artemissia palance)-sereddy

7/28/2019 DAVANAM (Artemissia Palance)-SEREDDY

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Introduction Common Name: Davanam

Botanical Name: Artemisia Pallens Family : Asteraceae

Origin : India

Plant Part : Tender stems withflower panicles


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BOTANY Davana is an annual, erect growing,

branched, aromatic herb, reaching aheight of 45-60 cm height.

Leaves possess a characteristic bluish

green colour.

Inflorescence is sessile or peduncled,axillary with very inconspicuous flowers.


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SOILS Davanam comes up well in rich loamy soil.

It can be grown on sandy soils, red and

alluvial soils, but fertile alluvial soils arethe best.


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Propagation Davana is propagated through seed.

The seeds are very minute (1 gram

contains 6000 seeds). Seeds from current crop are selected for

sowing.

One year-old seeds are more preferable.But seeds older than one year do notgerminate as they have lost their viability.


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Raising a nursery

Raised beds of 2 meters long and 1 meter widthare prepared.

Farm yard manure @ 10 kg per hectare is usedin 500 sq mts area of beds.

This high seed rate is to allow losses due to poorgermination, diseases like damping off. Antmenace and also for the selection of healthyseedlings for transplanting in the mainfield.


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Sowing Seeds being very minute, are mixed with fine

sand at 1:11 ratio and kept moistened in a moist

cloth for 48-72 hours. After 2-3 days, the pre-germinated seeds are

sown on the beds.

The beds are dusted with BHC powder againstants and termites and flooded with water andthen the seeds are sown evenly on the wetbeds.


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Time of sowing

For oil, the seeds are sown in the firstweek of September to October and

transplanted during November toDecember.

By February to March the main crop is

harvested for oil and the ratoon cropextends upto April to May.


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Essential oils occur in manydifferent parts of plants, e.g. roots(vetiver), bark (cinnamon),

heartwood (sandalwood), leaves(bay), herb (peppermint), seeds(nutmeg), flowers ( jasmine).

Raw materials / processing


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The essential oil of a plant consists of

many compounds which generallyboil between 150 300 C.If attempts are made to remove

these compounds by dry distillation

many will decompose and the oil willbe ruined.

However, the compounds are steam

volatile and can be distilled out of thevegetal materials at around 100 C.


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When plant materials are steamdistilled chemical changes inevitablyoccur and the oil obtained will not

have an identical aroma to that of theoriginal plant material.


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The preparation of the raw material, thepacking of the still and the rate/type of

distillation can be determined for aparticular essential oil crop from theexperimental trials


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There are three basic types

of essential oil distillation:

water or "hydrodistillation"

water and steam or "wetsteam"

steam or "dry steam"

Types of distillation


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"- in this method the charge (which is usually comminuted) is immersedtotally in water which is boiled. The stills are of the simplest type (seeFigure 1: Simple still hydrpdistillation) and are used extensively by

smallholder producers of essential oils. Often they are heated over anopen fire. The disadvantages are that the heat is difficult to control andhence the rate of distillation is variable. Also the possibility exists for localoverheating and "burning" of the charge which can lead to a poorerquality oil. Improved distillation control can be obtained by using steam

from a separate boiler, which is passed into a jacket around the still orthrough a closed coil in the bottom of the still, to heat the contents ofthe still. A further disadvantage of this system is that it requires theheating of a large quantity of water adding to costs and time needed foreach distillation. However, it is necessary for certain flower distillations

e.g. rose and ylang. It is also necessary for the efficient distillation ofcertain woody materials e.g. sandalwood and cinnamon bark.

1.Hydrodistillation"


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STEAM BOILER


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this is an improved method, the still contains a grid whichkeeps the plant material above the water level (Fig. 2.

Water/Steam still) The water is boiled below the charge

and "wet" steam passes through the plant material.

Consequently, if an open fire is used the plant material is

protected from direct heat. In Fig. 2 the still is heated by a

steam jacket. It is important in both water/steam and

steam distillation that the still is packed evenly and not

too tightly so that steam can extract from the complete

charge efficiently. Over packing of the still can cause thesteam to force "rat holes" through the charge and leave

other parts of the charge unextracted.

2.Water/steam distillation


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the most advanced type of distillation is by direct steam providedfrom a separate boiler. The still contains a grid plate under whichan open steam pipe is fitted (see Fig. 3. Steam distillation unit).

The advantages of this type of "dry" steam distillation are that it isrelatively rapid, therefore charging and emptying the still is much

faster and energy consumption is lower. The rapid distillation isalso less likely to damage those oils which contain reactivecompounds, e.g. esters

As a general rule all stills should be insulated ("lagged") to reduceheat losses. Their design and losses . Their design and

construction should also facilitate loading and unloading.

3.Steam Distillation -


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Most essential oils can be stored for longperiods under suitable conditions: they

should be dry, not in contact with the air ordirect sunlight and kept cool.

It is important that essential oils do notcome into contact with materials withwhich they might react, e.g. rubber orplastic bungs.

Storage and packaging


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Glass containers are often used for smalleramounts of oil but larger quantities areinvariably stored in metal drums. Mild steeldrums lined with epoxy resin are very popularfor essential oils. If secondhand drums are tobe used, it is important that they arethoroughly cleaned and dried before being

filled with essential oil. Plastic containers, e.g.polythene, should not be used because the oilmay be absorbed by the plastic andcontamination may occur.

STORAGE & PACKING


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To ensure that the oil is not wet it should beleft to stand for some time before beingfiltered into its container. Oils generally showno cloudiness when thoroughly dry.

Freshly distilled oils often possess some "stillodours" which are unpleasant. Thesegenerally disappear after several weeks

storage. Some oils gradually improve instorage and acquire a fuller more roundedaroma, e.g. vetiver and patchouli.

Di till ti f


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Essential oils are aromaticmaterials of vegetable origin,which are used in perfumery

and flavourings.They represent the "essentialaroma" of the plant from which

they are obtained.The majority of essential oilsare produced by the process ofsteam distillation.

Distillation ofessential oils


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Oil uses The leaves and flowers of the plant yield oil

called davana oil, which is used in the

manufacture of perfumes, cosmetics, foodindustries, flavouring tobacco and somebeverages.

The crop is grown for two purposes, for making

garlands and for extracting oil. The crop can bepulled from the field during its second or thirdmonth after planting for making garlands.


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Harvesting About 5-6 tonnes of fresh herbage can be

harvested per acre, which under shade drying,

reduces to 2-3 tonnes of wilted material. Ondistillation, it yields 4-5 kg of oil.

Oil content in davana is maximum in the flowerhead and is much less in the leaf and stem.

Farmers are paid Rs.3,000-3,500 per tonne offresh davana herb.


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THANKU

davanam (artemissia palance)-sereddy

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