11 Introduction Fennel ( Foeniculum vulgare Mill.) is widely cultivated seed spices throughout the temperate and sub tropical regions of the world. It is a biennial herb mainly grown in the rabi season. But in some parts of south west Rajasthan like Sirohi it is also grown in kharif. The total area under fennel cultivation in Rajasthan is 7500 hectare and 6249 tons production, out of which maximum area is in district Sirohi i.e. 4528 hectare and 4349 tons production (Anonymous 2009). Generally, the crop is harvested at different stages of crop development. Pre mature harvested seeds have higher moisture content which causes microbial infestation and reduces Standardization of primary processing of fennel (Foeniculum vulgare Mill.) in tribal area of Sirohi (Rajasthan) R L Bhardwaj*, U Nandal, D K Sarolia & L Vyas Directorate of Extension Education, Maharana Pratap University of Agriculture & Technology, Udaipur-313 001, Rajasthan, India. E-mail: rajubhardwaj3@gmail.com Received 12 April 2012; Revised 23 July 2012; Accepted 9 January 2013 Abstract An experiment was conducted in a farmer’s field at Sirohi (Rajasthan) during 2009–10 and 2010– 11. Five separate experiments on (i) harvesting time (ii) umbels drying structure (iii) fennel threshing floor (iv) grading stages and (v) packing material of fennel, were laid out in a completely randomized design with four treatments replicated five times. The results revealed that different treatments had significant effect on sensory attributes, geometry and economics of fennel seed quality. The fennel umbels which were harvested at post maturity stage [31-40 days after flower initiation (DAFI)] were superior to rest of the harvesting stages and recorded maximum sensory scores, seed dimensions and highest yield (17.35 q ha -1 ), maximum market rate (Rs. 150.24 kg -1 ) and B:C ratio (4.62). Results also showed that drying of fennel umbels in modified locally made structures gave better quality of seed over other structures, giving good market price (Rs. 135.74 kg -1 ). Threshing on RCC floor was found to be better for maintaining good quality of seed. The grading and packing also improved the quality of seed. The fennel seed which was packed in polyethylene lined gunny bag was found to be better because the quality of seed did not deteriorate in terms of taste, colour, and flavour for longer time. Maximum shelf life of produce along with better quality and higher market price was also obtained in this treatment. Keywords: fennel, flavour, Foeniculum vulgare, processing, quality, shelf life *Present address: SMS-Horticulture, Krishi Vigyan Kendra, Post Box-15, Sirohi-307 001, Rajasthan. Journal of Spices and Aromatic Crops Vol. 22 (1) : 11–19 (2013) Indian Society for Spices www.indianspicesociety.in/josac/index.php/josac