Trart --, a"NTATT | 33 fafra cm-T WTTT yES :DONA [UTILITY PRODUCTS OF LEAVES: PATTAL, TEAAND DON, SPICESI 4 dm-TRCT FTATA qTea (General Introduction) 4TT (Dona-Pattal Business) Ta-TRT 4TAa fY AGF446 AA (Dona-Pattal Business Required Raw Mate- rial) (A)aT-TTA 3UT MRr 4i-TÜ N IUT (Required Machinery and Equipment) (ONA-PATTAL INDUSTRY)
A 3Uarit 3aT-aT-UTM, ATqi TATA | 35 1. PALASH TIIqT A aT TESU OR FoOREST ETHT FIRE) T4 (Common name)-TeTUE/ T Botanical name)-qfA Í (Butea monosperma) aa (Family)-7iFabaceac) (Botanical Characters) Fig. 3-1. Single dye hand pres machine. Fig. 3-2. Hydrolic dona-pattal making machine aaT-RG TTÀ ufanar (Manufacturing Process of Dona-Pattal) Fig. 3-4. Palash tree Fig. 3-3. Dona-pattal made from leaves using dona-pattal making macu
| 37 mt 3tTT 125 1t (A) Leaves (B) Leaves Fig 3-6. Banana plants HA TE}aii (Banana Leaf Technology) (C)Dona (D) Pattal. Fig. 3-5. Palash leaves and dona-pattal made from it. freoT- (Chemical free) 3ir - ara Ecofriendly biomaterial) * IT ZYuTT (Uses of Palash) 2. T (BANANA) 3-7. Preserve banana leaf after 1 year. HIAT Ta (Common name)-*I, T Fig. 3-8. Preserve banana leaf after 3 years aTAA T (Botanical name)-z7 tufefrm (Musa paradisica) FaFarmily)-i (Musaceae) aTa TUT (Botanical Characters)
| 39 ataO fy 3 (Better for environment)-aT Tfarm grAT YF FFT THTI 4.813 f6 (Hygenic) 5. THTYT 3TT (Uses of Banana) Fig. 3-9. Various products made from banana leaves. TTTEer AIY (Eating of Food on Banana Leafis Beneficial) aA Tt Y(Health related benefits) z TE UTds, i 2. FaTR a (Taste enhancement)- ufri t 4 rÅ Ta EM Fig. 3-10. Food on banana leaf Fig. 3-11. Banana
-aT- T, T TATT | 41 (B) T 38T (TEA INDUSTRY) HT4T4 (Common name)-(Cha), TË (A) (Chai) enafT arTeaes (Thayili), èng (Thegka 74 (Botanical name)fA7s (Camellia sinensis) Family)-frrt (Theaceae) fr 3774 (B) (Thea assamica) s4T faerd ëi Tafs iaa r4 uini qet Fig. 3-12. Tea plants : (A) Twig showing flower, fruits and seeds, (B) Tea plat in its habitat, (C)Tea leaves. 11% 4TRT Ta TTITr 2020 T 1255-60 ffr7 AT T 3RT S1E TRTT AUT (Botanícal Characters) TTAT TS4, FTET (Shrub) BtmI TTs feufai uE 91-15 2-ar saT
lea Production in Indi | 43 stt ufa na 2. h.a.it gia (CTC machine) (140-44 T), atFns (69-62 toR OTR ) ta) . r TIT EAT &I TTT 13,256 qTa3u 2. R 3. den gi (Pair of roller) 4. a (DF furnace) 5.TftT(Traditional drier) 6. fet (Humidifier) 7. Ea (Sorter) 8. A HT T (Fibre sorter) 9. TEat ae (Vibro sorter) t ffu MGhar (Tea Leaf Manufacturing Process) 2. ufau na-7E TT FU TT ti20-25% T 4. t-TRT TYI 7% I3IKA SH T ET EI HIFT, TR Rolling Withering Rotorvane process TI Faifees 60% 4T7 faèa TI 40% TT HI fA, T C.T.C. Machine Sorting process Fermentation process Firing/ drying process Fig. 3-14. Tea leaf manufacturing process. (B) (A) Fig. 3-13. (A) Tea plantation or tea bagan, (B) Women picking tea leaves. IRa r 3u fq AaT6 AtTA auarU Te HM (Essential Machinery and Materials for Tea Industry) HIE`ErT sfrs frcfin (Physical withering) st ranfs fei(Chemical isthern TR ITt fecfinaa (Withering system) 5I 3 1. R RTA (Rotorvane
2. Tfnzrda |45 (Rolling/Rotorvane)- vfri j Å tint ar 6rr (Types of Tea) 1. (Whíte tea) 2. (Green tea) 3. (Yellow tea) 4.T77 (Red tea) 5. a (Black tea) 6. a (Ooiong tea) 7.e (Herbal tea) 8.4-3R TPu-Erh tea) Ti 7n fera aaa (Camellia sinensis) i|a mt 3. 4T4 t tát vita sTAT (Placing material in CTC f drE aTE 3 I.Axt. machinel (C.T.C. machine: cutting, tearing, curlingme forr 7 ta stt sfkres sTtan (Oxidation) tm tit Withering Drying Pnirying Fresh (often) teaSorting and leaves cleaing 4. fua ufaaT (Fermentation process)- JTETA EA TEi *NNi Rolling withering oliing Short 5. ftT/ A uTaT (Firing/Drying process)-3TT T T TI ai Withering Roiling o S congiu biack ar neaen (broicen biack) Fig. 3-15. Processig chart for some impertaat yps af tea 6. ETET uT (Sorting process)-.å. Tlfn aga rit Tura Ia Va Harm Quality license and registration)-g (A) B) Fig. 3 L6. (A) Creea tea, (B) Black tea
|47 T 3uaT (Uses of Tea) 5. (LEAVES USED AS SPICES) 2. TaT (FENUGREEK SEEDS) PUDINA) arftsTH(Botanical name)PAI TH-T(Trigonella foenumr Family}-t Fabaceae) 3uga (Sub-family-fifraAet (Papilionaceae) a s AT (Botanical Characters) graecn FIHTR T4 (Common name)-Ti Mint or Japanese Mint) aafa TM Botanical name)F7PraMetha arvensis), ~uftaMentha viridis), #en *7E (Mentha spicatà), T7 UEVII (Mentha pipereta) Family)-åfuå adfrgT (Labiateae or Lamiaceae) fs uT (Botanical Charactérs) F faafaa C, B, afsan, aatelsee sf T$ Fig. 3-18. Mint 3. 3T4 4.f Fig. 3 17. Fenugreek seeds.
Y 3Trit 3raq-aT-Aa, aT ETT | 49 3. hiT KARIPATTA) A (Common name)-ia ta aTTH T (Botanical name)T77 5tMurraya FTFamily)-i (Rutaceae) koenigin gT (Botanical Characters) aT TNUT (Botanical Characters) ra RI, T: (6) FT2 zUatT (Uses)) 2.TTI Fig. 3-19. Murraya koenigi. 3uarT (Uses) Fig. 3-20. Alium cepa 5. T (BAY LEAF THTA4 (Common TA name)-àTaI, TE7, TTTM TY (Botanical name)-fH44 T4T TFamily)-tEt (Cinnamomum tamala) (Lauraceac) 6. STveita Ta vatsafafz, ças+KaZ, VAHIEfT, KAHt, fr 4. tI (ONION) HWATMA (Common name)- aT, iI TSi, TT aTA TT (Botanical name)- zfray èn(Allium cepa) Family)- ferrtgit (Liliaceae)
aTTf UT (Botanical Characters) TR 3uatT (Uses) Fig. 3-21. Bay leat. 6. tea T7 3rHrtt1 37THT a aata TA (Long Answer Type Questions) H 3Ti AYA (Short Answer Type Questions)