Seed Selection

• Variety Selection: Choosing high-quality sesame varieties is crucial. There are different varieties of sesame, and the choice depends on the climate and soil conditions of the growing region. The seeds selected for roasting should have a good oil content and a pleasant flavor.
•  
• Seed Treatment: To protect the seeds from pests and diseases, the seeds are often treated with fungicides or insecticides before planting.

Planting

• Timing: Sesame is typically planted during the warm season, as it requires a warm climate with temperatures between 25-35°C for optimal growth. The best planting season is usually after the last frost in the spring.
•  
• Planting Method: Seeds are planted using either manual sowing (hand planting) or mechanical seeders, depending on the scale of cultivation. The seeds are placed in rows, usually 2-3 cm deep, with a spacing of 20-30 cm between each plant for proper growth.
•  
• Row Spacing: Sesame is generally planted in rows with enough space between them to allow for proper air circulation and growth.

Harvesting

• Timing 

• Sesame plants are usually ready for harvest when the seed pods begin to turn yellow and the lower leaves start to shed. It is crucial to harvest at the right time to avoid seed loss.
•  

Manual or Mechanized Harvesting:

•  
•  
  • Manual Harvesting: Farmers may cut the plants by hand, gathering them into bundles and then threshing them to extract the seeds.
  •  
  • Mechanical Harvesting: In large-scale farming, mechanical harvesters are used to cut and thresh the plants in a more efficient way.

Threshing

• Threshing Process: The sesame pods are shaken or beaten to release the seeds. This can be done manually or through mechanical threshers. In a factory, threshing machines are commonly used to separate the seeds from the pods.
•  
• Cleaning: Once separated, the seeds are cleaned of debris, sticks, and other impurities using screens, air blowers, and vibrating machines.

Drying

• Initial Drying: After harvesting, the sesame seeds are usually moist, so they need to be dried. This can be done by laying them out in the sun or using mechanical dryers to ensure the moisture content is reduced to a level suitable for storage and roasting.
•  
• Moisture Content: Ideally, sesame seeds should have a moisture content of around 8-10% before roasting.

Sorting and Grading

• Sorting: The cleaned and dried sesame seeds are sorted to remove any damaged or discolored seeds. This step is usually done using sieves or gravity tables.
•  
• Grading: Seeds are graded by size, with smaller and larger seeds separated. Higher-quality seeds are selected for roasting and packaging, while lower-quality seeds may be used for oil extraction.

Roasting Process

• Preheating: The seeds are preheated to a specific temperature (usually between 160°C to 180°C) before the actual roasting process.
•  
• Roasting in Industrial Roasters: In factories, sesame seeds are roasted in large industrial ovens or roasters. The seeds are placed in a rotating drum or tray, where hot air circulates to evenly roast them.
  • 1.Continuous Roasters: Some factories use continuous roasting machines, where sesame seeds are moved along a conveyor belt through the heated chamber.
  • 2. Drum Roasters: Other factories may use drum-style roasters that rotate, ensuring even roasting and preventing burning.
  •  
• Time and Temperature Control: The roasting time typically lasts 10-15 minutes, depending on the desired level of roasting and the equipment used. Careful temperature and time management is critical to avoid over-roasting, which can result in bitterness or burning.