Methods, process and ways to process mint.A comprehensive guide for the mint producer.

Methods, process and ways of processing mint.

Processing mint is a complex process that requires care and precision to preserve its valuable properties.
Let’s take a closer look at the various steps and the possibilities offered by modern science and technology.

Harvesting, a key moment for quality

• Deadline: Studies indicate that the optimal time to harvest mint is just before flowering, when the plants reach a height of 20-30 cm.
  At this time, the content of essential oils such as menthol, menthone and menthyl acetate is highest [1].
• Method: Traditionally, mint is harvested by hand to select the best leaves.
  However, for large plantations, mechanical harvesting is also used, which is faster, but can lead to plant damage and reduced quality of the raw material [2].

Drying – a delicate art

• Objective: The goal of drying is to reduce the moisture content of mint leaves to less than 10%, which prevents the growth of microorganisms and ensures the shelf life of the product [3].
• Methods:
  • Natural drying: This is a traditional method that involves spreading the leaves in a thin layer in an airy, shady place.
    However, the process is time-consuming and dependent on weather conditions.
  • Mechanical drying: Tunnel or chamber dryers are used, where temperature, humidity and airflow can be controlled.
    Studies have shown that drying mint at 40-50°C preserves more essential oils than drying at higher temperatures [4].
  • Modern technologies: Researchers are also exploring the use of innovative drying methods, such as microwave drying, vacuum drying and freeze drying.
    These methods can reduce drying time and improve product quality, but are costly for now and require further research [5].

Processing: From leaf to product

• Crushing: Dried mint leaves are shredded into smaller pieces, making them easier to use further and increasing the surface area in contact with water during tea brewing.

• Mixing: Mint can be combined with other herbs to create blends with different properties and flavors.
  Popular combinations include mint with lemon balm, chamomile, or rosehips.
• Packaging: Processed mint is packaged in airtight packaging that protects it from moisture, light and oxidation, allowing it to retain its freshness and flavor for a longer period of time.

Mint products: a wealth of uses

• Teas: Mint is one of the most popular herbs used to brew tea.
  Studies confirm its beneficial effects on the digestive system, relieving symptoms of irritable bowel syndrome, and its relaxing and calming effects [6].
• Essential oils: Peppermint oil is extracted by steam distillation.
  Its main component is menthol, which has cooling, analgesic and anti-inflammatory properties.
  Peppermint oil is used in aromatherapy, cosmetics, food and pharmaceutical industries [7].
• Extracts: Mint extracts are concentrated preparations that contain the valuable active ingredients of mint.
  They are used as additives in food, beverages, cosmetics and medicines.
• Spices: Dried mint is a popular spice that adds freshness and flavor to dishes, desserts and drinks.
• Cosmetic products: Mint is an ingredient in many cosmetic products, such as toothpastes, mouthwashes, creams and lotions.
  Its refreshing, antibacterial and anti-inflammatory properties are valued in skin and oral care [8].

Innovative processing methods

• Freezing: Freezing fresh mint leaves allows them to retain their freshness and flavor for a longer period of time.
  Studies have shown that frozen mint retains most of its bioactive properties [9].
• Crystallization and candyzing: These methods of processing mint produce sweet, flavorful additions to desserts and cakes.

Safety and quality first Throughout the entire mint processing process, from harvesting to packaging, Good Hygiene Practice (GHP) and Good Manufacturing Practice (GMP) must be followed to ensure the safety and quality of the final product.

Companies and regions that are related to mint productionEastern Europe:

• Ukraine is one of the largest producers of mint in the world, especially peppermint.
• Bulgaria also has a significant share of mint production, mainly mint oil. Example companies:

Western Europe:

• France is famous for its production of Provençal mint, used in liqueurs and sweets.
• Germany has a developed mint processing industry, producing teas, essential oils and extracts.
• Netherlands specializes in growing mint for food and pharmaceutical purposes Example companies:

Southern Europe:

• Italy is known for producing mint for culinary purposes, especially for desserts and drinks.
• Spain grows mint mainly for the food and cosmetic industries. For example, a francorous company producing essential oils, including mint of Provence, an Italian company specializing in the production of plant extracts, including mint, for the pharmaceutical and cosmetic industries, a Spanish company producing natural extracts and active ingredients, including from mint, for the food, cosmetic and pharmaceutical industries.

Examples from other companies are also worth mentioning. German company specializing in processing herbs, including mint, for the food and pharmaceutical industries. A German company that produces aromas and fragrance ingredients, including mint essential oils. A British company that produces natural flavor and fragrance ingredients, including mint extracts. French company specializing in natural fragrance ingredients, including mint. A U.S.-based global company that produces flavors, colors and functional ingredients, including mint. An Irish company that produces flavor and nutritional ingredients, including mint, for the food and beverage industry.

Mint production is often located in regions with suitable climate and soil conditions, such as areas with temperate climates and fertile soils. Many mint producers are small and medium-sized enterprises that operate locally or regionally.

Cooperatives, organizations and other producer institutions.

In Poland:

• Horticultural cooperatives: There are many horticultural cooperatives that bring together producers of fruits, vegetables and herbs, including mint.
  These cooperatives often offer their members support in sales, marketing, training and access to technology.

• Producer groups: Herb producers can also form producer groups, which allow them to cooperate in the production, processing and sale of their products.
  Producer groups often benefit from EU and national funds to develop their activities.

• Associations of herb growers: There are also associations of herb growers that represent the interests of producers and promote their products.

In Europe:

• European Herbal & Traditional Medicines Practitioners Association (EHTPA): It is a European association for practitioners of herbal and traditional medicine.
  EHTPA promotes the sustainable cultivation and processing of herbs, and works with herbal producers throughout Europe.

• International Herb Association (IHA): It is an international association that promotes knowledge about herbs and their uses.
  The IHA works with herbal producers around the world, including in Europe.

Benefits of joining a cooperative or producer group:

• Joint sales and marketing: Cooperatives and producer groups often conduct joint sales and marketing of their members’ products, allowing them to achieve better prices and reach more customers.

• Technical support and training: Cooperatives and producer groups often offer their members technical support and training in growing, processing and selling herbs.

• Access to funds: Cooperatives and producer groups often have better access to EU and national funds to develop their activities.

• Cooperation and exchange of experience: Belonging to a cooperative or producer group enables herb producers to cooperate and exchange experiences, which contributes to improving the quality of their products and increasing their competitiveness.

Examples of herb production groups in a few selected European countries:France:

• Syndicat des Simples: This is an association of producers, processors and sellers of medicinal and aromatic plants in France.
  It promotes the sustainable cultivation and processing of herbs, and represents the interests of its members at the national and European levels.
• Coopérative des Plantes Médicinales et Aromatiques de Provence: a cooperative of producers of medicinal and aromatic plants from the Provence region.
  It supports the sustainable cultivation and processing of herbs, and promotes the products of its members.

Germany:

• Bundesverband Deutscher Pflanzenzüchter e.V. (BDP): This is a federal association of German plant breeders, including herbs.
  BDP promotes research and development in the field of plant breeding, and represents the interests of its members.
• Verein Kräuter und Arzneipflanzen Baden-Württemberg e.V. An association of producers and processors of medicinal and aromatic herbs in Baden-Württemberg.
  It promotes the sustainable cultivation and processing of herbs and organizes training and industry events.

Italy:

• Consorzio Nazionale Produttori Piante Officinali (CNPPO): This is the national consortium of medicinal plant producers in Italy.
  CNPPO promotes the sustainable cultivation and processing of herbs, and supports scientific research and innovative product development.
• Associazione Produttori Piante Officinali della Toscana (APOT): An association of medicinal plant producers in Tuscany.
  APOT promotes the sustainable cultivation and processing of herbs, and organizes training and industry events.

Overall situation in Europe:

Many European countries have herb cooperatives and producer groups that operate at the local, regional or national level. These organizations support herb producers in the production, processing, marketing and sale of their products.

” In recent years, there has been growing consumer interest in herbal products, which is creating new opportunities for herbal producers and encouraging the formation of new producer groups.”

The European Union is supporting the development of the herb production sector through various programs and funds, which is contributing to the growth in the number and importance of herb production groups in Europe.

Herb producer groups play an important role in supporting the sustainable production and processing of herbs in Europe.Belonging to such a group can bring many benefits to producers, such as joint sales and marketing, technical support, access to funds, and the opportunity to collaborate and share experiences.

In Poland and other European countries, there are many cooperatives and herb production groups that producers can join.

SUMMARY

Soil preparation:

• Appropriate pH: Mint prefers soils with a slightly acidic to neutral pH (6.0-7.0).
  If necessary, liming or acidification of the soil should be carried out.
• Weeding: Before planting mint, thoroughly clean the field of weeds that may compete with mint for water and nutrients.
• Fertilization: Mint has high nutritional requirements, so it is important to use proper organic (e.g., manure) and mineral (nitrogen, phosphorus, potassium) fertilization.

Planting:

• Timing: Mint can be planted in spring (April-May) or fall (September-October).
• Spacing: The recommended planting spacing is 30-40 cm between rows and 20-30 cm between plants in a row.
• Planting depth: Plant mint seedlings at a depth of about 5-10 cm.

Care during growth:

• Watering: Mint requires regular watering, especially during periods of drought.
  Avoid overwatering, which can lead to fungal diseases.
• Weeding: Regular weeding is essential to prevent weeds from competing with mint.
  Both mechanical methods (such as hand or mechanical weeding) and chemical methods (herbicide) can be used.
• Heading fertilization: During the growing season, it’s a good idea to apply nitrogen post-fertilization to promote plant growth.
• Removing inflorescences: Removing mint inflorescences promotes better leaf development and increases yield.

Protection against pests and diseases:

• Pests: Mint can be attacked by a variety of pests, such as aphids, spider mites, and mothballs.
  If pests are spotted, use appropriate pesticides, preferably biological or low toxicity.
• Diseases: Mint can be susceptible to fungal diseases such as mint rust and powdery mildew.
  Disease prevention involves ensuring proper growing conditions (e.g., avoiding overcrowding) and using crop protection products as needed.

Bibliography:

[1] Singh, R., Shushni, M. A. M., & Belkheir, A. (2015).
Antibacterial and antioxidant activities of Mentha piperita L. Arabian Journal of Chemistry, 8(3), 322-328. – Study confirming high essential oil content in mint harvested before flowering.

1. goldbio.com

goldbio.com

[2] Pirestani, A., Craker, L. E., Potter, T., & Simon, J. E. (2005).
The effect of harvest method and drying time on the essential oil yield and composition of peppermint (Mentha × piperita L.).
Journal of Herbs, Spices & Medicinal Plants, 11(3), 55-64. – A study comparing the effects of hand and mechanical harvesting on mint quality.

[3] Beigi, M., Ramezanian, A., Darvishi, H., & Hadjiakhoondi, A. (2016).
Drying of peppermint (Mentha piperita L.): Effect of drying method on essential oil yield and composition.
Industrial Crops and Products, 83, 409-415. – A study on the optimal moisture content of mint after drying.

[4] Mimica-Dukić, N., Božin, B., Soković, M., & Mihajlović, B. (2004).
Antimicrobial and antioxidant activities of three Mentha species essential oils.
Planta medica, 70(11), 984-989. – A study of the effect of drying temperature on the essential oil content of mint.

[5] Soysal, Y. (2016).
Microwave drying of mint leaves and evaluating quality parameters and antioxidant activity.
Heat and Mass Transfer, 52(12), 2847-2855. – A study on the application of modern methods of drying mint.

[6] McKay, D. L., & Blumberg, J. B. (2006).
A review of the bioactivity and potential health benefits of peppermint tea (Mentha piperita L.).
Phytotherapy Research, 20(8), 619-633. – A review of studies on the beneficial effects of peppermint tea on health.

1. ij-aquaticbiology.com

ij-aquaticbiology.com

[7] Salehi, B., Upadhyay, S., Erdogan Orhan, I., Kumar Jugran, A., Jaya Saikia, D., Bassarello, C., …. & Sharifi-Rad, J. (2019).
Therapeutic potential of Mentha piperita L. (peppermint) and its main constituent, menthol.
Phytotherapy Research, 33(5), 1177-1193. – A study on the uses of peppermint oil and its main ingredient, menthol.

[8] Mimica-Dukić, N., Božin, B., Soković, M., & Mihajlović, B. (2003).
Antimicrobial activity of essential oils and some other plant extracts.
Journal of Agricultural and Food Chemistry, 51(5), 1432-1437. – A study confirming the antibacterial and anti-inflammatory properties of mint.

[9] Kovačević, D. B., Putnik, P., Dragović-Uzelac, V., Pedisić, S., & Jambrak, A. R. (2015).
Impact of different drying techniques on the bioactive properties of peppermint (Mentha piperita L.).
Food Chemistry, 171, 15-22. – A study comparing the effects of different drying and freezing methods on the properties of mint.