turmeric

For more details:

Manager, Agricultural Technology Information Centre

ICAR- Indian Institute of Spices Research
Kozhikode - 673 012, Kerala
Phone: 0495-2731410, 2730704 Fax: 0091-495-2730294 ICAR- Indian Institute of Spices Research
email: [email protected] Kozhikode - 673 012, Kerala
Contributors
Jayashree E, Kandiannan K, Prasath D, Sasikumar B, Senthil Kumar CM, Srini-
vasan V, Suseela Bhai R and Thankamani CK

Editors
Lijo Thomas and Rajeev P

Publisher
Director
ICAR- Indian Institute of Spices Research, Kozhikode

Turmeric - Extension Pamphlet

November 2015

Contact:
ICAR-Indian Institute of Spices Research, Kozhikode, Kerala, 673 012
E-mail: [email protected]
Phone: 0495- 2731410

Printed at Printers Castle, Cochin - 682 016

 ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

T urmeric (Curcuma longa) (Family: Zingiberaceae) is used as condiment,

dye, drug and cosmetic in addition to its use in religious ceremonies.
India is a leading producer and exporter of turmeric in the world.
Andhra Pradesh, Tamil Nadu, Orissa, Karnataka, West Bengal, Gujarat,
Meghalaya, Maharashtra, Assam are some of the important states
cultivating turmeric, of which, Andhra Pradesh alone occupies 38.0% of
area and 58.5% of production. During 2013-2014, the country produced
12.29 lakh tonnes of turmeric from an area of 2.34 lakh ha.

Climate and soil

Turmeric can be grown in diverse tropical conditions from sea level to
1500 m above sea level, at a temperature range of 20-35oC with an annual
rainfall of 1500 mm or more, under rainfed or irrigated conditions.
Though it can be grown on different types of soils, it thrives best in
well-drained sandy or clay loam soils with a pH range of 4.5-7.5 with
good organic status.

Varieties
A number of cultivars are available in the country and are known mostly
by the name of locality where they are cultivated. Some of the popular
cultivars are Duggirala, Tekkurpet, Sugandham, Amalapuram, Erode
local, Salem, Alleppey, Moovattupuzha and Lakdong. The improved
varieties of turmeric released from ICAR-Indian Institute of Spices
Research, Kozhikode and their salient features are given in Table 1.

Cultivation
Preparation of land
The land is prepared with the receipt of early monsoon showers. The soil
is brought to a fine tilth by giving about four deep ploughings. Hydrated
lime @ 500 - 1000 kg/ha has to be applied for laterite soils based on the
soil pH and thoroughly ploughed. Immediately with the receipt of pre-
monsoon showers, beds of 1.0 m width, 30 cm height and of convenient
length are prepared with spacing of 50 cm between beds. Planting is also
done by forming ridges and furrows.

Seed material
Whole or split mother and finger rhizomes are used for planting and
well developed healthy and disease free rhizomes are to be selected. The
seed rhizomes are treated with mancozeb 0.3% (3 g/L of water) for 30
minutes, shade dried for 3-4 hours and planted. A seed rate of 2,500 kg
of rhizomes is required for planting one hectare of turmeric.
1
ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

Table 1. Improved varieties of turmeric

Variety Mean Crop Dry Curcumin Oleoresin Essential
yield duration recovery (%) (%) oil
(fresh) (days) (%) (%)
(t/ha)
ICAR-Indian Institute of Spices Research, Kozhikode
Suvarna 17.4 200 20.0 4.3 13.5 7.0
Suguna 29.3 190 12.0 7.3 13.5 6.0
Sudarsana 28.8 190 12.0 5.3 15.0 7.0
IISR Prabha 37.5 195 19.5 6.5 15.0 6.5
IISR Prathibha 39.1 188 18.5 6.2 16.2 6.2
IISR Alleppey Supreme 35.4 210 19.3 6.0 16.0 4.0
IISR Kedaram 34.5 210 18.9 5.5 13.6 3.0
Tamil Nadu Agricultural University, Coimbatore
Co 1 30.0 285 19.5 3.2 6.7 3.2
BSR 1 30.7 285 20.5 4.2 4.0 3.7
BSR 2 32.7 245 20.0 3.8
High Altitude Research Station, OUAT, Pottangi, Odhisa
Roma 20.7 250 31.0 6.1 13.2 4.2
Suroma 20.0 255 26.0 6.1 13.1 4.4
Ranga 29.0 250 24.8 6.3 13.5 4.4
Rasmi 31.3 240 23.0 6.4 13.4 4.4
Surangi 23.4 180-200 28.0 4.5-6.5 12.7 4.6
Tirhut College of Agriculture, RAU, Dholi, Bihar
Rajendra Sonia 42.0 225 18.0 8.4 10.0 5.0
ICAR Research Complex for NEH Region, Shillong, Meghalaya
Mega Turmeric 1 23.0 310 16.4 6.8 - -
Kerala Agricultural University, Thrissur
Kanti 37.7 240-270 20.2 7.2 8.3 5.2
Sohba 35.9 240-270 19.4 7.4 9.7 4.2
Sona 21.3 240-270 18.9 7.1 10.3 4.2
Varna 21.9 240-270 19.1 7.9 10.8 4.6
Sardarkrushinagar Dantiwada Agricultural University, Jagudan
Sugandham 15.0 210 23.3 3.1 11.0 2.7

Transplanting
Though transplanting in turmeric is not conventional, it is found
profitable. A transplanting technique in turmeric by using single
bud sprouts (about 5 g) has been standardized to produce good
quality planting material with reduced cost. The technology has been
standardized at Horticulture College and Research Institute, Tamil Nadu
Agricultural University, Coimbatore, Tamil Nadu. The technique involves
raising transplants from single sprout seed rhizomes in the pro-tray and
planted in the field after 30-40 days. The advantages of this technology are
production of healthy planting materials and reduction in seed rhizome
quantity and eventually reduced cost on seeds.

2
 ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

Technology
• Select healthy turmeric rhizomes for seed purpose
• Treat the selected rhizomes with mancozeb (0.3%) and quinalphos
(0.075%) for 30 min and store in well ventilated place
• One month before planting, the seed rhizomes are cut into single
buds with small piece of rhizomes weighing 5-7 g.
• Treat the single bud sprouts (mancozeb 0.3%) for 30 min before planting
• Fill the pro-trays (98 well) with nursery medium containing partially
decomposed coir pith and vermicompost (75:25), enriched with
PGPR/Trichoderma 10g/kg of mixture
• Plant the turmeric bud sprouts in pro-trays
• Maintain the pro-trays under shade net house (50%)
• Adopt need based irrigation with rose can or by using suitable sprinklers
• Seedlings will be ready within 30-35 days for transplanting

Planting
In Kerala and other West Coast areas where the rainfall begins early, the
crop can be planted during April-May with the receipt of pre-monsoon
showers. Small pits are made with a hand hoe on the beds with a spacing
of 25 cm x 30 cm. Pits are filled with well decomposed cattle manure or
compost, seed rhizomes are placed over it then covered with soil. The
optimum spacing in furrows and ridges is 45-60 cm between the rows
and 25 cm between the plants.

Manuring and fertilizer application

Farmyard manure (FYM) or compost @ 30-40 t/ha is applied by
broadcasting and ploughing at the time of preparation of land or as
basal dressing by spreading over the beds or in to the pits at the time of
planting. Organic manures like oil cakes can also be applied @ 2 t/ha.
In such case, the dosage of FYM can be reduced. Recommended blanket
nutrient dosage for turmeric for Kerala is 60 kg N, 50 kg P2O5 and 120
kg K2O per hectare. Integrated application of coir compost (@ 2.5 t/ha)
combined with FYM, biofertilizer (Azospirillum) and half recommended
dose of NPK is also recommended.
As the soil fertility will be varying with the soil type, agro ecological
conditions or management systems, site specific nutrient management
based on the soil test results for major nutrient is advocated. The
recommended dose of nutrients for varying soil test values of N, P and
K is given in table 2. The fertilizers are to be applied in 2 - 3 split doses.
Full dose of phosphorus is applied as basal at the time of planting. Equal
split doses of N and K is top dressed at 45, 90 (and 120) DAP.
In zinc deficient soils, basal application of zinc fertilizer up to 5 kg
zinc/ha (25 kg of zinc sulphate/ha) gives good yield. Foliar application of
3
ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

Table 2. Soil test based fertilizer recommendations for fresh rhizome yield target levels

Soil test value for Fertilizer nutrient recommended

available nutrients (kg/ha) (kg/ha) for yield targets
30 t/ha 40 t/ha
Nitrogen
< 150 120 170
150-250 95 125
250-400 50 90
>400 - 25
Phosphorus (P2O5)
< 10 60 90
10-30 18 50
30-50 - -
>50 - -
Potassium (K2O)
< 110 275 325
110-300 230 300
300-500 150 235
>500 - 140

micronutrient mixture specific to turmeric is also recommended (dosage

@ 5 g/L) twice, 60 and 90 DAP, for higher yield.

Mulching
The crop is to be mulched immediately after planting with green leaves
@ 12-15 t/ha. Mulching may be repeated @ 7.5 t/ha at 40 and 90 days
after planting after weeding, application of fertilizers and earthing up.

Weeding and irrigation

Weeding has to be done thrice at 60, 90 and 120 days after planting
depending upon weed intensity. In the case of irrigated crop, depending
upon the weather and the soil conditions, about 15 to 23 irrigations are
to be given in clayey soils and 40 irrigations in sandy loams.

Mixed cropping
Turmeric can be grown as an intercrop in coconut and arecanut
plantations. It can also be raised as a mixed crop with chillies, colocasia,
onion, brinjal and cereals like maize, ragi, etc.

Plant protection

Diseases
Leaf blotch
Leaf blotch is caused by Taphrina maculans and appears as small, oval,
rectangular or irregular brown spots on either side of the leaves which
4
 ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

soon become dirty yellow or dark brown. The leaves also turn yellow. In
severe cases the plants present a scorched appearance and the rhizome
yield is reduced. The disease can be controlled by spraying mancozeb 0.2%.

Leaf spot
Leaf spot is caused by Colletotrichum capsici and appears as brown spots
of various sizes on the upper surface of the young leaves. The spots are
irregular in shape and white or grey in the centre. Later, two or more
spots may coalesce and form an irregular patch covering almost the
whole leaf. The affected leaves eventually dry up. The rhizomes do not
develop well. The disease can be controlled by spraying carbendazim
(0.5 kg/ha) or mancozeb (0.2 %) or copper oxychloride (0.2%).

Leaf blight
Leaf blight is caused by Rhizoctonia solani. The disease is characterized by
the appearance of necrotic patches with papery white centre of varying
sizes on the lamina which spread on the whole surface leaving a blighted
appearance. The disease occurs during the post monsoon season. The
disease can be controlled by spraying Bavistin 0.2% or Bordeaux mixture
1% with the initiation of infection.

Rhizome rot
The disease is caused by Pythium aphanidermatum. The lower leaves of
the infected pseudostem show yellowing, collar region of the pseudo
stem becomes soft and water soaked, resulting in collapse of the plant
and decay of rhizomes. Treating the seed rhizomes with mancozeb 0.3%
for 30 minutes prior to storage and at the time of sowing prevents the
disease. When the disease is noticed in the field, the beds should be
drenched with COC 0.2% or Metalaxyl -mancozeb 0.125%.

Nematode pests
Root knot nematodes (Meloidogyne spp.) and burrowing nematode
(Radopholus similis) are the two important nematodes causing damage
to turmeric. Root lesion nematodes (Pratylenchus spp.) are of common
occurrence in Andhra Pradesh. In places where nematode problems are
common, use only healthy, nematode-free planting material. Increasing
the organic content of the soil also checks the multiplication of nematodes.
Pochonia chlamydosporia can be applied to the beds at the time of sowing
@ 20 g/bed (106 cfu/g) for management of nematode problems.

Insect pests
Shoot borer
The shoot borer (Conogethes punctiferalis) is the most serious pest of
5
ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

turmeric. The larvae bore into pseudo stems and feed on internal tissues.
The presence of a bore-hole on the pseudo stem through which frass is
extruded and the withered central shoot is a characteristic symptom of
pest infestation. The adult is a medium sized moth with a wingspan of
about 20 mm; the wings are orange-yellow with minute black spots.
Fully-grown larvae are light brown with sparse hairs.

Management
• Spray malathion (0.1%) or lamda-cyhalothrin (0.0125%) at 21 days
intervals during July to October.
• Initiate spraying when the first symptom of pest attack is seen on
the inner most leaf.

Rhizome scale
The rhizome scale (Aspidiella hartii) infests rhizomes in the field (at later
stages of the crop) and in storage. Adult (female) scales are circular (about
1mm diameter) and light brown to grey and appear as encrustations
on the rhizomes. They feed on sap and when the rhizomes are severely
infested, they become shrivelled and desiccated affecting its germination.

Management
• Adapt timely harvest of rhizomes
• Before storage, discard severely infested rhizomes
• Treat seed material with quinalphos (0.075%) (for 20-30 minutes)
before storage and also before sowing in case the infestation persists.
Store rhizomes in sawdust along with dried leaves of Strychnos nux-
vomica

Minor pests
Adults and larvae of leaf feeding beetles such as Lema spp. feed on leaves
especially during the monsoon season and form elongated parallel
feeding marks on them. Spraying of malathion (0.1%) undertaken for
the management of shoot borer is sufficient to manage this pest.
The lacewing bug (Stephanitis typicus) infests the foliage causing them
to turn pale and dry up. The pest infestation is more common during the
post monsoon period especially in drier regions of the country. Spraying
dimethoate (0.05%) is effective in managing the pest.
The turmeric thrips (Panchaetothrips indicus) infests the leaves causing
them to roll, turn pale and gradually dry up. The pest infestation is more
common during the post monsoon period especially in drier regions of
the country. Spraying dimethoate (0.05%) is effective for the management
of the pest.

6
 ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

Organic production
Conversion plan
For certified organic production, at least 18 months the crop should be
under organic management i.e. only the second crop of turmeric can be
sold as organic. The conversion period may be relaxed if the organic farm
is being established on a land where chemicals were not previously used,
provided sufficient proof of history of the area is available. It is desirable
that organic method of production is followed in the entire farm; but in
the case of large extent of area, the transition can be done in a phased
manner for which a conversion plan has to be prepared.
Turmeric as a best component crop in agri-horti and silvi-horti
systems, recycling of farm waste can be effectively done when grown
with coconut, arecanut, mango, Leucaena, rubber etc. As a mixed crop it
can also be grown or rotated with green manure/ legumes crops or trap
crops enabling effective nutrient built up and pest or disease control.
When grown in a mixed cultivation system, it is essential that all the
crops in the field are also subjected to organic methods of production.
In order to avoid contamination of organically cultivated plots from
neighboring non-organic farms, a suitable buffer zone with definite
border is to be maintained. Crop grown on this isolation belt cannot
be treated as organic. In sloppy lands adequate precaution should be
taken to avoid the entry of run off water and chemical drift from the
neighboring farms. Proper soil and water conservation measures by
making conservation pits in the interspaces of beds across the slope have
to be followed to minimize the erosion and runoff. Water stagnation has
to be avoided in the low lying fields by taking deep trenches for drainage.

Management practices
For organic production, traditional varieties adapted to the local soil and
climatic conditions that are resistant or tolerant to diseases, pests and
nematode infection should be used. All crop residues and farm wastes
like green loppings, crop residues, grasses, cow dung slurry, poultry
droppings etc. available on the farm can be recycled through composting,
including vermicomposting so that soil fertility is maintained at high
level. No synthetic chemical fertilizers, pesticides or fungicides are
allowed under organic system. Farmyard manure may be applied @ 40 t/
ha along with vermi compost @ 5-10 t/ha and mulching with green leaves
@ 12-15 t ha-1 at 45 days intervals. Based on soil test, application of lime/
dolomite, rock phosphate and wood ash has to be done to get required
quantity of phosphorus and potassium. When the deficient conditions of
trace elements become yield limiting, restricted use of mineral/chemical
sources of micronutrients by soil application or foliar spray are allowed
as per the limits of standard setting or certifying organizations. Further,
7
ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

supplementation of oil cakes like neem cake (2 t/ha), composted coir pith
(5 t/ha) and suitable microbial cultures of Azospirillum and phosphate
solubilizing bacteria will improve the fertility and yield.
Use of botanicals, biocontrol agents, cultural and phytosanitary
measures for the management of insect pests and diseases forms the
main strategy under organic system. Spraying Neemgold 0.5% or neemoil
0.5% during July-October (at 21 day intervals) is effective against the
shoot borer.
Selection of healthy rhizomes, soil solarization and incorporation of
Trichoderma, seed treatment and soil application of biocontrol agents like
Trichoderma or Pseudomonas multiplied in suitable carrier media such as
coir pith compost, well rotten cow dung or quality neem cake may be
done at the time of sowing and at regular intervals to keep the rhizome
rot disease in check. To control other foliar diseases spraying of Bordeaux
mixture 1% may be done restricting the quantity to 8 kg copper per
hectare per annum. Application of quality neem cake mentioned earlier
along with the bioagents Pochonia chlamydosporia will be useful to check
the nematode population.

Certification
Under organic farming, processing methods also should be based on
mechanized, physical and biological processes to maintain the vital
quality of organic ingredient throughout each step of its processing. All
the ingredients and additives used in processing should be of agriculture
origin and certified organic. In cases where an ingredient of organic
agriculture origin is not available in sufficient quality or quantity, the
certification programme authorizes use of non organic raw materials
subject to periodic re-evaluation.
Labeling should clearly indicate the organic status of the product
as “produce of organic agriculture” or a similar description when the
standards requirements are fulfilled. Moreover organic and non-organic
products should not be stored and transported together except when
labeled or physically separated.
Certification and labeling is usually done by an independent body
to provide a guarantee that the production standards are met. Govt.
of India has taken steps to have indigenous certification system to
help small and marginal growers and to issue valid organic certificates
through certifying agencies accredited by APEDA and Spices Board.
The inspectors appointed by the certification agencies will carry out
inspection of the farm operations through records maintained and by
periodic site inspections. Documentation of farm activities is must for
acquiring certification especially when both conventional and organic
crops are raised. Group certification programmes are also available for
8
 ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

organized group of producers and processors with similar production

systems located in geographical proximity.

Harvesting and processing

Well managed turmeric crop is ready for harvest in seven to nine months
depending on the variety and time of sowing. The crop is generally
harvested during January to March. On maturity, the leaves turn dry
and are light brown to yellowish in colour. In Kerala, turmeric is grown
in raised beds and harvesting is done either manually or by using a
tractor. In case of manual harvesting, the land is ploughed, the clumps
are carefully lifted with spade and the rhizomes are gathered by hand
picking. Harvesting with a tractor attached to a turmeric harvester is
followed when the raised beds are taken using a tractor. The harvested
rhizomes are collected manually and all the extraneous matter adhering
to them is cleared.

Preservation of seed rhizomes

Rhizomes for seed purpose are generally stored by heaping in well
ventilated rooms and covered with turmeric leaves. The seed rhizomes
can also be stored in pits with saw dust, sand along with leaves of Stychnos
nux-vomica (Kanjiram). The pits are to be covered with wooden planks
with one or two openings for aeration. The rhizomes are to be dipped in
quinalphos (0.075%) solution for 20-30 minutes if scale infestations are
observed and in mancozeb (0.3%) to avoid storage losses due to fungi.

Post harvest processing

The harvested turmeric rhizomes before entering into the market is
converted into a stable commodity through a number of post harvest
processing operations like boiling, drying and polishing. Boiling of
turmeric is taken up within 3 or 4 days after harvest. The fingers and
bulbs (or mother rhizomes) are separated and are cured separately, since
the latter take a little longer to cook. The dry recovery of the different
turmeric varieties vary widely ranging from 19 to 23%.

Boiling
Boiling is the first post harvest operation to be performed at the farm
level which involves cooking of fresh rhizomes in water until soft before
drying. Boiling destroys the vitality of fresh rhizomes, avoids the raw
odour, reduces the drying time and yields uniformly coloured product.
In the traditional method, a vessel made of galvanized iron sheet is
used for turmeric boiling. Boiling of turmeric rhizomes is carried out till
froth forms and white fumes come out of the pan with a characteristic
odour. Boiling is considered complete by pressing a pointed stick in to the
9
ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

rhizomes with slight pressure. The other indications of the completion of

boiling process are softness and easy breaking of rhizomes when pressed
between the fore finger and thumb and a yellow interior instead of red
one. An effective cooking time of 45 to 60 minutes for fingers and 90
minutes for mother rhizomes is considered essential. Overcooking and
under cooking are found to affect the quality of the rhizome.
Improved turmeric boiler using steam boiling technique is followed
when large quantities of turmeric are to be cured. The TNAU model of
improved steam boiler for turmeric consists of a trough, inner perforated
drums and lid. The outer drum is made of 18 SWG thick mild steel to a
size of 122 x 122 x 55 cm. A lid is provided with hooks for easy lifting and
also provided with an inspection door. For easy draining and cleaning, an
outlet is placed at the bottom of the drum. Four numbers of inner drums
of 48 x 48 x 45 cm size are provided in the outer drum. The capacity of
four inner drum is 100 kg. The inner drums are provided with a leg for
a height of 10 cm, so that the rhizomes will not come in contact with
water filled for about 6-8 cm depth in the outer drum. The outer drum
is placed with more than half of its depth below the ground level by
digging a pit, which serves as a furnace. This furnace is provided with
two openings, one for feeding the fuel and the other one for removing
the ash and unburnt.
After placing the turmeric boiler in the furnace, about 75 litres of
water is added (6-8 cm depth). About 55 - 70 kg of well washed rhizome
is taken in each inner drum and placed in the boiler and the lid is placed
in position. Using the available agricultural waste materials, mostly, the
turmeric leaves, fire is put in the furnace. During the boiling process,
it takes about 25 minutes to produce steam and boil the initial batch of
rhizomes and 10 - 15 minutes for the subsequent batches. Through the
inspection door, the stage of boiling of the rhizome is assessed by pressing
the rhizomes with a hard pin / needle.
Using a long pole, the lid is removed and the inner drums are lifted
one by one. For the next batch, about 20 litres of water is added to the
outer drum, depending on the water lost by evaporation. The next batch
of rhizomes is loaded in all the drums and heating is continued. At the
end of the boiling process, all the drums need to be cleaned free of mud
and soil to avoid damage and enhance the life of the gadget. The capacity
of the boiler is about 100 kg per batch and the fuel requirement is 70 – 75
kg of agricultural waste materials.

Drying
The cooked fingers are dried in the sun by spreading in 5-7 cm thick
layers on the drying floor. A thin layer is not desirable, as the colour
of the dried product may be adversely affected. During night time, the
10
 ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

material should be heaped or covered. It may take 10-15 days for the
rhizome to become completely dry. The bulbs and fingers are dried
separately, the former takes more time to dry. Turmeric should be dried
on clean surface to ensure that the product does not get contaminated
by extraneous matter. Care should be taken to avoid mould growth on
the rhizomes. Rhizomes are turned intermittently to ensure uniformity
in drying.
Solar tunnel driers covered by UV stabilized semi-transparent
polyfilm sheet of 200 microns thickness can also be used for drying of
turmeric. The solar radiation is transmitted through plastic sheet, which
has a transmissivity of 90%. The UV sheet is transparent to the short wave
radiations and opaque to long wave radiations. During the sunshine hours
the short wave radiations are entrapped through the UV sheet, heated by
the black absorber at the bottom and is converted into long wave radiation.
This conversion of short wave radiation to long wave radiation causes an
increase in the temperature inside the drier. Heat is transferred from the
absorber to the air above the absorber. The heated air from the bottom
while passing over the products absorbs the moisture. Solar radiation
which passes through the transparent cover of the drier, also heats the
products in the drier. This enhances the temperature and drying rate of
the produce inside the drier than in the ambient condition.
The yield of the dry product varies from 20-25% depending upon the
variety and the location where the crop is grown. The starch gelatinized
during boiling shrink and during the drying process intercellular spaces
increase, enhancing water diffusion and reducing the drying time.

Polishing and colouring

Dried turmeric has poor appearance and rough dull outer surface with
scales and root bits. The appearance is improved by smoothening and
polishing the outer surface by manual or mechanical rubbing. Polishing
is done till the recommended polish of 7-8% is achieved. Usually 5 to 8%
of the weight of turmeric is the polishing wastage during full polishing
and 2 to 3% during half polishing. Polishing of dried turmeric also helps
in removing the wrinkles.
Manual polishing consists of rubbing the dried turmeric fingers on a
hard surface. Manual polishing gives rough appearance and dull colour
to the dried rhizome. Sometimes, undesirable colouring materials are
added during polishing to improve the colour and appearance. But this
is not recommended. In an improved method, polishing is done by using
hand operated barrel or drum mounted on a central axis, the sides of
which are made of expanded metal screen. When the drum filled with
turmeric is rotated, polishing is effected by abrasion of the surface against
each other as they roll inside the drum. The turmeric is also polished in
11
ICAR-Indian Institute of Spices Research, Kozhikode, Kerala

power operated drums.

Large scale polishing units with capacity to polish 500 to 1000 kg
per batch is used for polishing turmeric rhizomes at commercial units.
It takes about 45-60 minutes per batch and about 4% is wasted as dust.
The colour of the processed turmeric influences the price of the
produce. Hence, to obtain attractive product, turmeric powder is
sprinkled during the last phase of polishing.

Cleaning, grading, packing and Storage

Although Indian turmeric is considered to be the best in the world, about
90% of the total produce is consumed internally and only a small portion
of the production is exported. Turmeric of commerce is described in
three ways:
Fingers: These are the lateral branches or secondary ‘daughter’ rhizomes
which are detached from the central rhizome before curing.
Fingers usually range in size from 2.5 to 7.5 cm in length and
may be over 1 cm in diameter.
Bulbs: These are central ‘mother’ rhizomes, which are ovate in shape
and are of shorter length and having larger diameter than the
fingers.
Splits: Splits are the bulbs that have been split into halves or quarters
to facilitate curing and subsequent drying.

Turmeric being a natural produce, is bound to gather contaminants

during various stages of processing. The spice is also cleaned to remove
such foreign materials. A sifter, destoner, and an air screen separator will
help remove materials such as stones, dead insects, excreta, and other
extraneous matter. Cleaned and graded material is packed generally in
new double burlap gunny bags and stored over wooden pallets in a cool,
dry place protected from light. The stores should be clean and free from
infestation of pests and harborage of rodents. It is not recommended to
apply pesticides on the dried/polished turmeric to prevent storage pests.

12
 turmeric

For more details:

Manager, Agricultural Technology Information Centre

ICAR- Indian Institute of Spices Research
Kozhikode - 673 012, Kerala
Phone: 0495-2731410, 2730704 Fax: 0091-495-2730294 ICAR- Indian Institute of Spices Research
email: [email protected] Kozhikode - 673 012, Kerala