Processes
Curing and subsequent aging allow for the slow oxidation and degradation of carotenoids in the tobacco leaf. This produces various compounds in the tobacco leaves that give cured tobacco its sweet hay, tea, rose oil, or fruity aromatic flavor that contributes to the "smoothness" of the consumed product. Non-aged or low quality tobacco is often artificially flavored with these otherwise naturally occurring compounds. Tobacco flavoring is a significant source of revenue for the international multi-million dollar flavor and fragrance industry.
The aging process continues for a period of months and often extends into the post-curing harvest process.
After tobacco is cured, it is moved from the curing barn into a storage area for processing. If whole plants were cut, the leaves are removed from the tobacco stalks in a process called stripping. For both cut and pulled tobacco, the leaves are then sorted into different grades. In colonial times, the tobacco was then "prized" into hogsheads for transportation. In bright tobacco regions, prizing was replaced by stacking wrapped "hands" into loose piles to be sold at auction. Today, most cured tobacco is baled before sales are made under pre-sold contracts.
Read more about this topic: Curing Of Tobacco
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