Drying and fermenting cigarettes

According to statistics, there are more than 1 billion people are smoking worldwide, there in 10 million cigarettes has been consuming every minute, and 5000 billion cigarettes are produced annually. Despite damages to health, it is undeniable cigarettes bestow benefits from tax for governments and improved poverty reduction. For instance, tax from production and consumption of cigarettes contributed to 50% of budget income of Yunna province, where is the fifth largest of income contributor for Chinese government. Meanwhilst, the special consumption tax to 65% for releasing and value-added tax to 10% for consumption also devotes to huge budget income for Vietnamese government. Specifically, the 13000-hectare cigarette plant area, where mainly distributed in Cao Bang, Bac Kan, Lang Son, Gia Lai, Dak Lak, Dong Nai, Tay Ninh provinces… precipitates huge economic benefits boosting poverty reduction for people. Nevertheless, the current natural drying method without standardised fermentation room dwindle quality and aroma of cigarette ingredients.

Here are following stages recommended by DeAir to elaborate efficiency for cigarettes:

- Drying and fermenting cigarettes: after the tobacco ingredients have been collected, they are inducted to drying room for drying and fermentations in congruence with 3 following stages:

• Stage 1: take place within 48 hours under condition that temperature range is 37-38°C and humidity range is 85-90% with an eye to discolouring the cigarettes. 

• Stage 2: occurs within the next 48 hours of drying and fermenting with condition of 47-57°C temperature range and 37-50% humidty range to exsiccate cigarretes.
• Stage 3: transpires within the next 48 hours of drying and fermenting with condition of 70-73°C temperature range and 18-20% in order that cigarette humidity achieved 10-12%.
• Second fermentation: after drying and first fermentation, the next step is second fermentation of cigarettes throughout 30 to 90 days in order that maturation amplifies aroma and drops nicotine, tar, and acid. It requires ambient temperature range within 25-25°C and humidity range 65-68% during second fermentation period so that tobacco humidity keeps stably from 12% to 16%. Hence, cigarettes characterise softer structure and more homogeneous colours. Noted that temperature and humidity must be strictly controlled in this period to minimise negative effects for cigarettes.
• Storage: after second fermentation, the cigarette are stored at warehouse where temperature is under 24°C and humidity maintained within 60 - 70%. As absorbed moisture heavily, fermented tobacco stored at spaces where humidity above 70% probably cause mildew on the product. Meanwhilst, temperature above 25°C engender afresh fermentation which diminishes quality of tobacco components.

Thus, contact us now to get consultancy and order leading humidity control unit for tobacco after collection!!!