Turmeric Fingers

Overview

Turmeric, or Curcuma longa, is a spice native to India. Historically, turmeric has been used throughout India, Gulf Countries, China and Indonesia as a spice and medicinal agent. Turmeric is a mild spice that enhances the flavor of other spices and foods and is the base of most Indian curries. Traditionally, turmeric has been used topically to heal and reduce bleeding associated with bruises, sprains, leech bites and inflamed joints.

Cultivation

Production & Cultivation: India is a leading producer and exporter of turmeric in the world. India has 185.32 lakh hectares under turmeric cultivation with a total production of 701.66 lakh tonnes. Andhra Pradesh, Tamil Nadu, Maharashtra, Karnataka, Orissa, Meghalaya, Kerala, Assam are some of the important states cultivates turmeric, of which, Andhra Pradesh alone occupies 35.0% of area and 47.0% of production. Andhra Pradesh topped both in area and production with 73.93 lakh hectares and 375.77 lakh tonnes respectively. Tamil Nadu follows with 33 lakh hectares with 158.64 lakh tonnes (As per latest Statistics). Productivity was highest in Tamil Nadu 6118 Kg/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 rain fed 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.

Harvesting

Depending upon the variety, the crop becomes ready for harvest in 7-9 months after planting during January-March. Early varieties mature in 7-8 months, medium varieties in 8-9 months and late varieties after 9 months. The land is ploughed and the rhizomes are gathered by hand picking or the clumps are carefully lifted with a spade. The harvested rhizomes are cleared of mud and other extraneous matter adhering to them.


Processing

Curing Fresh turmeric is cured for obtaining dry turmeric. The fingers are separated from mother rhizomes. Mother rhizomes are usually kept as seed material. Curing involves boiling of fresh rhizomes in water and drying in the sun. The cleaned rhizomes are boiled in water just enough to immerse them. Boiling is stopped when froth comes out and white fumes appear giving out a typical odour. The boiling should last for 15-25 minutes when the rhizomes turn soft. The stage at which boiling is stopped largely influences the colour and aroma of the final product. Over cooking spoils the colour of the final product while under- cooking renders the dried product brittle. The processing of turmeric is to be done 2 or 3 days after harvesting. If there is delay in processing, the rhizomes should be stored under shade or covered with sawdust or coir dust. Drying The cooked fingers are dried in the sun by spreading them in 5-7 cm thick layers on bamboo mats or drying floor.

Manual polishing consists of rubbing the dried turmeric fingers on a hard surface. The improved method is by using a hand operated barrel or drum mounted on a central axis, the sides of which are made of expanded metal mesh. When the drum filled with turmeric is rotated, polishing is effected by abrasion of the surface against the mesh as well as by mutual rubbing against each other as they roll inside the drum. Turmeric is also polished in power operated drums. The yield of polished turmeric from the raw material varies from 15-25%. Double Polishing The colour of the processed turmeric influences the price of the produce.