Talk:Curing of tobacco

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Agriculture

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Article coordination[edit]

This article was originally splintered from Tobacco (agriculture). Since these articles are invariably linked, it is important to coordinate summaries and updates. ChyranandChloe (talk) 01:36, 18 August 2008 (UTC)[reply]

Necessity of Curing[edit]

In what sense is the curing of tobacco "necessary" for its use? Perhaps "customary" would be more accurate. 69.138.238.123 (talk) 13:54, 5 December 2010 (UTC)[reply]

More Information Needed[edit]

Unfortunately, the curing process goes much further than what this article discusses. It's adequate when talking about cigarettes, but cigar and pipe tobacco has a very long and labor intensive curing process that is not talked about. For example, Perique tobacco, which is more of a process than a type of tobacco, is pressure fermented for a year or more after the initial curing process. A typical cigar tobacco is lightly dampened and placed in piles to ferment with the temperature carefully monitored not to exceed 103 degrees F, the piles are then torn apart and allowed to cool and then the pile rebuilt with the leaves that where on the outside placed in the center. Depending on the manufacturer this might go on for a year and then carefully stored to age. - Nice article though, thanks! —Preceding unsigned comment added by 134.163.253.121 (talk) 15:03, 15 December 2010 (UTC)[reply]

The fermentation process was also crucial to the aroma/flavour of many types of the tobaccos used in traditonal chwewing/snuff blends. Including Brazilian Process and double fermented. Thus Curing and Fermenting may be used separately, in conjunction, or in varying proportions depending on the aroma & flavour profile desired - Analogous to the differences in the main varieties of teas. 80.5.219.60 (talk) 08:18, 30 January 2016 (UTC)[reply]

The nicotine content of tabacco is determined by the variety of plant - not by the curing method.