158

Chapter-V

TURMERIC - PRODUCTION, CONSUMPTION AND EXPORT

Turmeric (Curcuma Longa L.) the ancient and sacred spice of India known as

‘Indian Saffron’ is an important commercial spice crop grown in India. It is also known

as the ‘Golden Spice of life” and is one of the most essential spices used as an important

ingredient in culinary all over the world. Turmeric is a tropical perennial plant, native to

India and Indonesia and is cultivated throughout the tropics around the world. It is an

important commercial spice grown in India. It is part of Indian culture. Indian Turmeric

is considered best in the world. Growing to a height of about three feet, it bears pairs of

lance shaped leaves of alternate sides of the stem. At the base of the stem there is a

knobby rhizome somewhat resembling ginger. It belongs to the family Zingiberaceae.

Commercial part is rhizome or underground stem. Indian vernacular names are pasupu,

haldi, manjal and kunyit in some Asian countries.

Turmeric is grown only in 6% of the total area under spices and condiments in

India and India is the largest producer and exporter of turmeric in the world and accounts

for 78% of world’s total production. Further, Turmeric is second largest foreign

exchange earner among Indian spices. India consumes nearly 80% of turmeric.1

1 Srinivasan, R. Lecturer in Commerce, Sengunthar Arts and Science College, Tiruchengode in his article

Turmeric-The Golden Spice of Life.

159

Global Scenario

India is the largest producer, consumer and exporter of Turmeric. It accounts for

80% of world output. Other major producers are China, Myanmar, Nigeria, Bangladesh,

Pakistan, Srilanka, Taiwan, Burma, Indonesia, Malaysia, Vietnam, Thailand and Central

America etc. Global production is around 8 to 9 lakh tonnes. Indian turmeric industry

contributes about 78% of world production and 60% of the exports of Turmeric. Asian

countries consume much of their own turmeric production nearly 90%.

Table V.1

Table showing % Share of Turmeric in global production

Countries Percentage

India 78%

China 8%

Myanmar 4%

Nigeria 3%

Bangaldesh 3%

Ohers 4%

Figure V.1

Figure depicting the % Share of Turmeric in global production

Percentage

78%

8%

4% 3% 3% 4% India

China

Myanmar

Nigeria

Bangaldesh

Ohers

160

From the above graph, it is seen that major share is taken by India. It accounts for

78% of total world production followed by Chine (8%), Myanmar (4%), and Nigeria and

Bangladesh together and accounting for 6%.

AREA, PRODUCTION AND PRODUCTIVITY OF TURMERIC IN INDIA:

In 2009-10, India’s total area under turmeric was estimated at 0.57 million hectare

(Ha) and total production at 0.88 million tones. Area and production of turmeric has

shown a consistent increase over last five decades from 0.09 million hectares and 0.12

million tons respectively, in 1950-51 to 0.44 million hectares and 0.65 million tons,

respectively in 1990-91, and to the current levels.

Similarly, the average production (productivity) of turmeric has also increased

from 1.22 tons per hectare in 1950-1951 to 1.55 tons per hectare in 2009-2010.

Table IV.2

Table showing Area, Production and Productivity of Turmeric in India

Year Cropped Area

(000 ha)

Production

(000 tonnes)

Productivity

(tonnes/ha)

1950-51 98.0 120.0 1.23

1960-61 125.0 155.0 1.24

1970-71 160.0 203.0 1.27

1980-81 212.0 280.0 1.32

1990-91 333.0 490.0 1.47

2000-01 447.0 654.0 1.49

2009-10 571.0 888.0 1.55

Source: Table of Area, Production and Productivity of Turmeric in India in agri-export

advantage journal.

161

Figure V.2

Figure portraying the rise of Turmeric Cultivated area in India and its production

Note: Area in hectares; Production in ‘000 tonnes.

In India, major share in turmeric cultivation is taken by Andhra Pradesh followed

by Tamilnadu, Orissa, West Bengal and Assam. Andhra Pradesh tops in production of

turmeric in India.

AREA, PRODUCTION AND PRODUCTIVITY OF LEADING TURMERIC

GROWING STATES IN INDIA:

The main turmeric producing states in India are Andhra Pradesh, Tamil

Nadu, Orissa, Karnataka, West Bengal, Gujarat and Kerala. Maximum area under

turmeric cultivation is in Andhra Pradesh (69.9 thousand ha), where production is very

high i.e., 518.5 thousand tones. Then comes Tamil Nadu followed by Orissa and West

Bengal.

Andhra Pradesh is called as ‘Turmeric bowl of India’ as it has highest share of 38% in

total India’s turmeric area followed by Orissa, Tamilnadu, Assam and West Bengal each

0

200

400

600

800

1000

1950-51 1960-61 1970-71 1980-81 1990-91 2000-01 2009-10

Cropped Area Production

162

accounting for 15%, 14%, 7% and 8% respectively. With the highest area, Andhra

Pradesh tops the list of major producing states in India.

In case of production major share is taken by Andhra Pradesh accounted to 58%

of total turmeric production in India, followed by Tamilnadu and Orissa.

Table V.3

Table showing Area, Production and Productivity of Turmeric in different states

State

AREA

(000’ ha)

PRODUCTION

(000’ tones)

PRODUCTIVITY

(tones/ha)

2003-

04

2004-

05

2005-

06

2003-

04

2004-

05

2005-

06

2003-

4

2004-

05

2005-

06

Andhra

Pradesh

58.4 60.3 69.9 320.6 417.8 518.5 5.4 6.9 7.4

Tamil Nadu 16.1 21.6 25.9 67.2 118.4 143.3 4.1 5.4 5.5

Orissa 23.7 23.5 24.0 56.4 55.9 57.0 2.3 2.3 2.3

West Bengal 12.6 12.4 11.8 24.5 24.4 25.0 1.9 1.9 2.1

Karnataka 5.4 5.4 5.4 26.3 26.3 26.3 4.8 4.8 4.8

Gujarat 0.95 1.02 1.4 11.1 14.1 16.5 11.6 13.8 11.7

Kerala 2.7 2.8 3.3 5.6 6.2 8.2 2.0 2.2 2.4

Sikkim 0.51 0.52 0.67 1.7 1.74 3.6 3.3 3.3 5.3

Others 30.3 30.9 35.2 53.8 53.4 48.3 1.7 1.7 1.3

Total 150.7 158.4 177.5 567.2 718.1 846.7 3.7 4.5 4.7

Source: http://www.indianspices.com/pdf/state_prd.pdf

163

Figure V.3

Figure depicting Area, Production and Productivity of Turmeric in different states

Among all states, productivity was highest in Tamilnadu. Turmeric cultivation in

Andhra Pradesh has seen a tremendous growth in last 5-6 years due to rise in acreage

following shift from other crops like Chilli. Remunerative process realized from turmeric

during the previous years had attracted farmers to shift from chilli to turmeric cultivation.

Higher yield levels coupled with prevalence of favorable climatic condition also

supported for rise in turmeric production.

Figure V.4

Figure depicting the share of different states of India in production of turmeric di

0102030405060708090

1987-881988-891989-002000-012001-022002-032003-042004-05

Are

a (

in '0

00

ha

)

Andhra Pradesh Orissa

Tamil Nadu Assam

West Bengal

Share in Production (%)Andhra Pradesh

Karnataka

Maharashtra

Orissa

Tamil Nadu

West Bengal

Gujarat

Assam

Abihar

Mizoram

Meghalaya

Tripura

Nagaland

164

Production and Consumption of Turmeric in Indian Scenario

India has the lion share in production, consumption and export of turmeric in the

world. It accounts for 78% of the world output and 60% of world exports. Indian

turmeric is considered to be the best in the world market because of its high curcumin

content. In India, it is cultivated in the states of Andhra Pradesh, Maharashtra, Orissa,

Tamilnadu, West Bengal, Karnataka and Kerala

India has 1.58 lakh hectares under turmeric cultivation with a total production of

7.18 lakh tons during 2004-2005. Production of turmeric in India is showing an

increasing trend from 1997 to 2001, from 2002 onwards again production level decreased

due to shift in cultivation from turmeric to sugarcane and low remunerative process. In

2003 production and area of turmeric is decreased due to drought occurrence. In India,

increasing trend in last 2-3 years in production concerns on the back of farmers shifting

from chilli and sugarcane cultivation to turmeric, in time favorable rainfall accompanies

by high yields In India average yield of turmeric during 2004-2005 is 3751.5 kilograms

per Hectare.

Figure V.5: Figure depicting Turmeric Production Area in different states of India

Area under Turmeric in india (2004-05)

7%8%

18%

39%

15%

14%

Assam West Bengal Others

Andhra Pradesh Orissa Tamil Nadu

165

In India, major share in turmeric cultivation is taken by Andhra Pradesh followed

by Tamil Nadu, Orissa, West Bengal, Orissa, West Bengal and Assam. During 2004-05,

Andhra Pradesh topped both in area and production with 0.61 lakh hectares and 4.18 lakh

tones respectively.

Generally in turmeric, surplus is less because of higher domestic consumption,

nearly 90% of the total production, but now it results in glut in the market due to the high

supply and steady demand for indigenous consumption and exports accompanied with

carryover stocks.

Climate Requirements

Turmeric is cultivated up to 1,220 meters above the sea level. It grows in

irrigated and rain fed conditions, black, black clayey looms and red soils having natural

drainage. Crops cannot withstand water logging or alkalinity. Turmeric thrives in tropics

and subtropics where it requires hot, moist climate, 1000-2000 mm rainfall and fairly

light soil. Temperature required varying from 20 to 30 degrees centigrade and has a

greater impact on crop growth.

166

Table V.4

Table showing the temperature required at different stages of turmeric growth

Temperature required Stage of Turmeric crop growth

High temperature 30 to 35 degrees centigrade Sprouting

25 to 30 degrees centigrade Tillering

20 to 25 degrees centigrade Rhizomes

18 to 20 degrees centigrade Enlargement

Source: P J Commodity Ventures Pvt., Ltd., Turmeric the Golden Spice Article.

Adequate soil moisture is most significant factor affecting Rhizome yield.

Seasonality in India

Turmeric is a seasonal crop, which is available in the market, mainly in two

seasons. First season from mid February to May and second season is from mid August

to October. Turmeric crop duration is generally 7 to 9 months depending on variety.

Table V.5

Table showing the seasonality of Turmeric in India

States Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May

Andhra

Karnataka

Maharashtra

Sowing

Growth Stage

Harvesting

Market Arrival

Source: Karvy Comtrade Ltd., - Seasonal Report on Turmeric, PJ Commodity vent.

In major producing states of India sowing takes place in India in June and July. It

will be in the growth stage from almost August to November. Harvesting commences

mostly from October to February. March and April months are peak arrival periods in

167

Turmeric. So at that time price will be less by 8% to 10% than the normal price and

stored product is available throughout the year.

TURMERIC VARIETIES

There are about 30 turmeric varieties grown in India. The important turmeric

varieties grown in India are `Alleppey Finger Turmeric’ (Kerala), `Erode and Salem

Turmeric’ (Tamilnadu), `Rajapore’ and `Sangli Turmeric’ (Maharashtra) and `Nizamabad

Bulb Turmeric’ (Andhra Pradesh). Among them Alleppey and Madras (Perianadan) are

of great commercial importance. Some of improved varieties are CO-11983, BSR 11986,

Krishna, Roma, Suroma, Ranga, Rasmi, Megha Turmeric-1, Suguna, Sudarshana,

Suranjana, Duggirala, Kodur, Suvarna varna, IISR Prabha, IISR Prathibha, Rajendra and

Sonia.

Table V.6

Table showing some of the Commercial and Improved Varieties of Turmeric and

their place of growth in India

Alleppey Highly coloured variety. It is grown in Kerala and is marketed as Alleppey

turmeric.

Duggirala A long duration type (9 months), major variety of Andhra Pradesh.

Rhizomes are bright yellow in colour. Grown mostly in Guntur district.

Yield of raw material 25 tonnes/ha.

Armoor Mostly grown in Nizamabad district of Andhra Pradesh. Medium duration

type. Yield of raw material 25-30 tonnes/ha.

Suvarna This is a high yielding type released by IISR, Calicut. It has yield potential

of 43 tonnes/ha. It has also high curcumin content of 8.7%

However, the varieties are categorized into three groups based on duration of the crop

168

Table V.7

Table showing different groups of Turmeric based on duration of the crop

Nature of Duration Duration Period Turmeric Variety

Long Duration 9 months Tekurpet, Duggirala, Armur and Mydukur

Medium Duration 8 months Kothapet, Krishna, Kesar

Short Duration 7 months Amalapuram, Dindigram

Source: PJ Commodity Ventures Pvt., Ltd., Turmeric the Golden Spice.

Uses of Turmeric

Turmeric is primary pigment and is used in diversified forms starting from

antiquity as dye, condiment, as a principal ingredient in Indian culinary as curry powder,

as flavouring agent and to colouring agent. The colour of curcumin extracted from

turmeric is used as a colorant. The in-demand for natural products as food additives

makes turmeric an ideal produce as food colourant. Turmeric oleoresin is used in pickles,

to some extent in mayonnaise, relish formulations, in non-alcoholic beverages, gelatins,

butter and cheese etc. It is all due to its original usage as a spice.

Turmeric is also used as a dye in textile industry, in cosmetics, preparation of

medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier

and antiseptic. The aqueous extracts have bio pesticide properties. It is part of Indian

culture which is used in many religious observances and it enters in the composition of

many traditional remedies.

169

It is used mainly as a preservative in pickles, chutneys, squashes and ketchups.

It is also used in pharmaceuticals, ayurvedic medicines and antiseptic creams. Recent

medical research demonstrations in the anticancer, antiviral activities of Turmeric

increased its demand.

It is reported that about 80% of turmeric produced in India is consumed for

domestic kitchen use in food preparations, 8% at hotels and tourist complexes, 6% in

manufacturing of pharmaceuticals, cosmetic products and ayurvedic medicines and 6%

being exported in various forms.

Table V.8

Table showing Consumption and Exports of Turmeric in India

Year Total

Production

Domestic

Kitchen

Hotel

Industry

Pharma

Industry

Export

Quality

1950-51 120 96.0 12.0 7.2 4.8

1960-61 155 124.0 15.5 9.3 6.2

1970-72 203 162.4 20.3 12.2 8.1

1980-81 280 224.0 28.0 16.8 11.2

1990-91 490 392.0 49.0 29.4 19.6

2000-01 654 523.2 65.4 39.2 26.2

2009-10 888 700.0 80.0 50.0 55.9*

Source: Agricultural Situation in India (2010); *DGCIS

170

Figure V.6

Figure depicting Consumption and Exports of Turmeric in India

TRADING CENTERS OFTURMERIC IN INDIA

* Major trading centers in India:

Nizamabad

Duggirala

Sangli

Coimbatore

Salem

Erode

Dharmapuri

Commercially grown varieties

There are about 30 turmeric varieties grown in India. Among them Alleppey and

Madras (Perianadan) are of great commercial importance. Some of the improved

varieties are:

Consumption and Exports of Turmeric India

0

200

400

600

800

1000

1950-51 1960-61 1970-72 1980-81 1990-91 2000-01 2009-10

(oo

o; to

nn

es)

Total Production Domestic Kitchen Hotel Industry

Pharma Industry Export Quality

171

CO-11983, BSR-11986, Krishna, Roma, Suroma, Ranga, Rasmi, Megha

Turmeric-1, Suguna, Sudarshana, Suranjana, Duggirala, Kodur, Suvarna, Varna, IISR

Prabha, ISSR Pratibha, Rajendra Sonia etc.

Reasons for high production last year (2010-2011)

Increase in area under Turmeric cultivation in Erode and Sangli to the extent of 10%–

15%.

Favourable climatic condition and timely rainfall to favour for crop growth.

Remunerative prices.

Increase in yield levels due to use of high yielding varieties and improved crop

management practices.

Sizeable part of Sugarcane farmers in Tamilnadu and chilli farmers in Andhra

Pradesh have switched over to Turmeric cultivation in anticipation of higher prices.

Arrivals

Arrivals to the physical market start from the month of February onwards and

continue till the end of May month in major producing areas. Huge arrivals can be seen

in the months of March and April and slowly decline then onwards. Lean period begins

from August onwards.

PROCESSING OPERATIONS

Processing of farm products leads to enhanced form-utility. Processing helps in

the marketing of farm products by making them more edible, palatable and attractive. In

addition, it adds to convenience in use, storage and transit. It helps extend the availability

of the product over a longer period of time. The government is encouraging the

172

processing industry by providing tax exemptions on processed products, subsidies on

packing costs, assured supply of power and by the creation of ‘Processing Parks’ where

all infrastructural requirements are provided by the government at a subsidized cost.

Turmeric, after harvest, undergoes the following processing operations:

Cleaning: Harvested turmeric rhizomes (75-80%) are cleaned by fresh water

under pressure for removal of soil and other foreign matter.

Curing: Cleaned rhizomes are submerged in hot water in tins and boiled

uniformly. Cured rhizomes are then poured to a bamboo basket to drain the water and

dried in yards. This process gives attractive colour and characteristic aroma to turmeric.

Boiling kill the growth of fresh rhizomes, eliminates the odour, reduces the time of

drying, ensures even distribution of colour and gives better quality product by

gelatinisation of starch in rhizomes.

Drying: Sun drying takes 12-15 days, till it becomes thoroughly hard and brittle,

and can be broken with finger pressure with a metallic sound. The moisture content of

the dried turmeric is kept at 8%-10% for better storage. Artificial mechanical drying

using cross flow heated air dryers at 65 degrees centigrade is also used and found to

provide best products, particularly for sliced turmeric, giving a brighter coloured product

than the sun dried material.

Polishing: Polishing of rhizomes is done by rubbing with hand under several

folds of gunny cloth or using a polishing drum.

173

Colouring: To impart uniform bright yellow colour to the turmeric, the polished

rhizomes are treated with an emulsion or mixture of turmeric powder and alum under

continuous shaking in a basket.

Grading: Grading refers to the process of ‘sorting of products into different lots

on the basis of similar quality’ states S.S. Chinna.2

Turmeric is graded into bulbs and fingers in different fractions, based on their

size. It is done either manually, which is time consuming or using a mechanical

reciprocating type grader. Grading for both rhizomes and turmeric powder is performed

as per India’s Agmark Standards.

Milling: Usually, turmeric is milled on home scale in flour mills. Milling is done

in two stages; namely breaking into small pieces and powdering them to the desired

fineness.

Packaging: Packaging is defined by Acharya and Agarwal as the ‘putting of

content in the market in a size and pack which are convenient for the buyers’.3 Well

cured turmeric is kept in double burlap new gunny bags which are properly fumigated

prior to packaging. Turmeric powder is packed in fibre board drums, multi wall bags and

tin containers.

Storage: Cured turmeric bags are stored in a pit made on a raised ground with

sides and the bottom padded with a thick layer of paddy straw.

Marketing: Turmeric is marketed through terminal markets located in producing

states and other major markets.

2 Chinna, S.S., op.cit., p.74

3 Acharya. S.S. and Agarwal, N.L. (1999). ‘Agricultural Marketing in India’ Oxford & IBH Co. Ltd.

174

Traded Turmeric Products: Besides turmeric powder, cured turmeric is used for

producing several useful products such as, turmeric oleoresin, volatile oils, and curcumin

pigments with high commercial value.

Turmeric Powder: Turmeric is grounded into fine powder up to 60 mesh

fineness, which is commonly used in food preparation and as food preservatives.

Turmeric Oleoresin: Highly viscous containing 30%-35% of curcumin and 15%-

20% volatile oils, mostly used in spice emulsions, aqua-resin and encapsulated water or

oil dispersible powders. Turmeric oleoresin finds application in meat and fish products,

pickles, dairy, bakery and confectionary products.

Volatile Oil: Derived from steam distillation of turmeric rhizomes contains

tumerones (58%) and zingiberene (25%). Volatile oil is mainly used in pharmaceuticals

and therapeutic uses.

Turmeric Pigment: There is a growing interest in water soluble, bland and

stabilized colorants made from turmeric. The pigment is used as an essential herbal

colouring agent in different food products, cosmetics, antiseptics, medicinal preparations,

creams, and food additives, colour, flavor and aromas

Distribution of produce from primary to terminal market

Turmeric grown in southern states like Kerala, Tamil Nadu, Karnataka and Andhra

Pradesh find major markets in states like Maharashtra, M.P, U.P, and further goes to

Delhi, Punjab and Haryana.

Turmeric grown in Gujarat is distributed in nearby markets of Rajasthan.

175

Turmeric from Orissa and West Bengal finds markets in Chhattisgarh, Jharkhand and

Bihar etc.

Turmeric from Sikkim is distributed in North Eastern states.

Exports

Export of Agricultural commodities has been a major source of foreign exchange

earnings for India. Exports add to the demand for agricultural products and provide an

opportunity for the better utilisation of natural resources and also help the farmer realize a

higher price for his produce.

Agricultural and Processed Foods Export Development Authority (A.P.E.D.A) is

the apex body coordinating all government efforts for promotion of agricultural products

in India. It is the autonomous body attached to the Ministry of Commerce, Government

of India, formed with the main objective of building up ‘links between the Indian

producers and the global markets’.

Among spices, turmeric is ranked second in export earning in India. Turmeric

from India is mostly exported as fresh and dried whole root (rhizome), in powdered form,

and processed form, such as oil and oleoresin, mainly to UK, USA, Japan, the

Netherlands, Iran, UAE, Bangladesh, France and South Africa.

India has monopoly in turmeric trade at world level. Although India is the largest

producer of turmeric in the world (888,000 tons), the country exported only 6% of its

total production in 2009-10. Total exports of turmeric from India in 2009-10 stood at

176

56,397 tones by volume and US$ 80.2 million by value, registering a y-o-y growth of

0.81% by volume, and 47% by value, over the previous year.

Asia as a region is the leading export destination for Indian turmeric, followed by

EU, America and Oceania. With respect to individual countries, in 2009-10, UAE was

the leading export destination followed by Bangladesh, Iran Malaysia and USA.

Figure V.7

Figure showing Exports of Turmeric from India by Region

Source: DGCIS.

Exports of Turmeric from India by Region

28%

16%

12%

10%

2%

32%

Asia (excl. Middle

East)

Middle East

Europe

Africa

America

Oceania

177

Table V.9

Table showing India’s top 10 Export Destinations of Turmeric

Name of the

Country

2008-09 2009-10

Qty million

Kgs

Val US$

million

Qty million

Kgs

Val US$

million

UAE 5.8 5.27 6.1 8.73

Bangladesh 4.6 3.21 4.9 4.53

Iran 5.1 4.46 4.6 6.74

Malaysia 4.1 4.38 4.3 6.42

USA 4.4 4.17 4.0 4.15

Japan 3.5 4.76 3.1 6.78

Sri Lanka 3.2 2.01 3.0 4.34

UK 3.1 3.11 2.9 4.30

South Africa 2.1 2.26 1.7 2.38

Egypt 2.5 2.26 1.7 2.38

World 55.9 54.06 56.4 80.15

Source: DGCIS

Export Potential

Though India is the largest exporter of turmeric in the world, potential lies in

expanding in many other markets, such as Kuwait, Qatar and Oman in the GCC: Algeria,

Turkey, Jordan, Kenya and Yemen in Middle East; Philippines in the ASEAN, South

Korea and Australia in the Pacific; and Russia, Poland and other east European countries

in the Europe and CIS.

Present exports and export potential of turmeric, region wise can be discussed as:

(i) GCC Countries:

In GCC countries, UAE imports maximum quantity of turmeric followed by Saudi

Arabia and Kuwait. Export potential should be further exploited by exploring exports

to Bahrain, Oman and Qatar.

178

(ii) Middle East Countries:

Exports of Turmeric are mainly to Iran, Egypt, Morocco, Israel etc. India must

explore the opportunity of exporting to Turkey, Algeria, Kenya, Yemen, Jordan etc.

(iii)European Countries:

Largest importers were UK, Netherlands, Germany, France etc. Turmeric

was also exported to the East European Countries like Russia and Poland. Export of

turmeric needs to be explored in remaining European countries as there is huge potential

for export.

(iv) ASEAN countries:

Some amount of turmeric is also exported to ASEAN countries comprising Malaysia and

Singapore. Export needs to be pursued in Philippines also. There is no scope of

exporting to Indonesia.

(v) Pacific Rim countries and China:

India exports Turmeric to Japan as per APEDA database. There are no authentic figures

about exports of Indian Turmeric to South Korea and Australia. Exports to these

countries need to be tried but there is no potential of exporting to China, as this country is

itself an exporting country.

(vi) U.S.A and Canada:

India exports turmeric to USA and Canada. Efforts for further enhancement of exports

must be made.

CONCLUSION:

Since India is exporting only 6% of its total production, therefore adequate

campaign needs to be launched highlighting healing properties of turmeric for boosting

179

exports of turmeric. Export of turmeric needs to be further explored in Central and South

American countries.

DOMESTIC STRENGTHS FOR EXPORTING TURMERIC

1. India is a largest producer of turmeric in the world.

2. India has bred improved and high yielding cultivars of turmeric.

3. India is in dominant position as far as production, trade etc of turmeric is concerned.

4. There is a strong research support for cultivation of turmeric on scientific lines, as

Indian Institute of Spices Research is located in Calicut and also State Agricultural

Universities in various states.

5. More than 80% of turmeric is cultivated in Andhra Pradesh and Tamil Nadu states.

6. APEDA has sanctioned an Agri Export Zone for turmeric in Orissa state to enhance

export of turmeric from the state.

To maintain its dominant position and safeguard itself from competitors, such as

Indonesia and China, India needs to enhance the competitiveness in export of turmeric

by:

Enhancing its product quality and processing of fingers;

Improving total productivity to remain in dominant position, so that is continues to

supply at most competitive prices. For this, the area under high yielding cultivars

needs to be increased by supplying micro tubers multiplied through tissue culture.4

4 APEDA.

180

Good Agriculture Practices (GAP)

.Use of improved cultivars namely, Suvarna, Suguna, Sudharshana, Prabha and Pratibha.

For control of shoot border namely, application of insecticides and bio-pesticide

(Bacillus thuringiensis product) need to be used.

Proper technologies for the storage of seed rhizomes, seen treatment with fungicides

and insecticides and use of leaf mulches should be adopted.

Arrival Pattern

Turmeric is available in the markets almost throughout the year.

Concentrated pockets

The details of concentrated pockets of turmeric in different states are given below

in table V.12

Table V.10

Table showing concentrated pockets of Turmeric in India

State Districts

Andhra Pradesh Cuddapah, Adilabad, Medak, Nizamabad, Guntur.

Gujarat Kheda, Anand, Sabarkantha

Kerala Wayanad, Palakkadu, Idukki, Kollam, Kozhikode

Tamil Nadu Karur, Villupuram, Coimbatore, Salem, Dharmapuri,

Krishnagiri, Erode

Orissa Gajapati, Kalahandi, Keonjhar, Koraput,

Belasore,Mayurbhanj, Phulbani, Nayagarh, Cuttak

181

Table V.11

Table showing the details of catchment areas of market of turmeric in leading states

States Districts Blocks

Andhra

Pradesh

Cuddapah Jammalamadugu, Proddatur, Muddanaru, Kamalapuram,

Lakkireddipalle, Rajampet, Rayachoti, Koduru.

Medak Dubak, Mirdoddi, Siddipet, Sadaseopet, Zanirabad,

Sangareddi, Narsapur.

Nizamabad Madnur, Bodhan, Banola, Banswada, Kamareddi,

yelareddi.

Guntur Piduguralla, Prattipadu, Ponnuru, Pallaptla, Repalle,

Mangalagiri, Puru, Vinukonda, Durgi.

Gujarat Kheda, Kapadwanj, Balasinor, Tharsa, Madhudha, FMehmedabad,

Matar.

Anand Sojitra, Umrath, Khambhat, Borsad, Sarsa, Tarapur, Undel,

Vadtl.

Sabarkantha Khedbrahma, Vijaynagar, Vadali, Idar, Bhiloda,

Himatnagar, Prantij, Meghraj, Malpur, Bayad, Dhansura.

Kerala Wayanad Thavinhal, Valatl, Hatika, Puthady, Kalpetta, Chegual,

Thariode, Vallarimela, Koltappadi, Vayittri.

Palakkad Tudikki, Mukkali, Korgad, Pallavur, Chittadi, Mudarachal,

Parambikolam, Elattodu, Kollangod, Naitala, Chittur.

Idukki Painavu, Nadunkandam, Devikulam, Todupulai, Piramad.

Kollam Tekku, Todi, Karupra, Veliyam, Kanur, Anchal, Pallinam.

Kozhikode Chekkiad, Valayam, Mariyur, Kottur, Pudipaddi, Vavad,

Kuruvattur, Mavur, Olavanna.

Tamil Nadu Karur Paramatti, Muntipalavau, Thantoni, Mayanur, Panjapatti,

Kadavur, Kulittatai, Kadavur, Kulitatai,

Krishnarayapuram.

Villupuram Avalurpetai, Gingee, Sankarapuram, Kallakkurichchi,

Ulundurpettai, Tirukkovilur, Vlundurpetti, Vanum,

Vallam.

Coimbatore Muttuppalaiyam, Avinashi, Tirupur, Palladam,

Udumallaippettai, Pollac.

Salem Mettur, yercaud, Idappadi, Omalpur, Attur, Gangavalli,

Sankagiri.

Dharmapuri Pennagaram, Harur, Pappireedipatti, Palakkodu,

Pochampalli.

Orissa Kalahandi Dharamgarh, Bhawanipatna, Lanjigarhk, Jayapatna

Koraput Kotapad, Boriguma, Jaypur, Machakund, Nandapur,

Singpuru, Bagra, Rayisingi, Jalaput, Gupteshwar.

Mayurbhanj Hemagiri, Banel, Panposh, Raj Gangpur,

182

Criteria and description of grades

AGMARK standards for rhizomes

Table V.12

Table showing the AGMARK standards for turmeric rhizomes

Grade Flexibility Broken

Pieces,

fingers<1

5m

Foreign

matter

Defectives Percentage

of bulbs by

weight,

max.

No more

than (% by

weight)

No more

than (% by

weight)

No more than

(% by weight)

Alleppey

fingersb

Good Hard to touch 5 1 3 4

Fair Hard 7 1.5 5 5

Fingers, other

than Alleppey

Special Hard to touch,

metallic twang

on break

2 1 0.5 2

Good Same 3 1.5 1 3

Fair Hard 5 2 1.5 5

“Rajapore”

Fingersc

Special Hard to touch,

metallic twang

on break

3 1 3 2

Good Same 5 1.5 5 3

Fair Hard 7 2 7 5

Non specified - - 4 - -

Bulbs

Special - - 1 1 -

Good - - 1.5 3 -

Fair - - 2 5 - ahttp://www.turmeric.8m.com/standards.html

bFigures shall be of secondary rhizomes of Curcuma longa L. shall be well set and close gained; free from

bulbs; be perfectly dry and free from weevil damage and fungun attack; not be artificially coloured with

chemicals cSame as (b); have the characteristics of the variety; admixture of varieties of turmeric allowed at a

maximum of 2%, 5%, 10% and 10% in the four grades, respectively. dBulbs shall be primary rhizomes of Curcuma Longa L. shall be well developed, smooth and free from

rootless, have the characteristic of variety; be perfectly dry and free from weevil damage and fungus attack;

not be artificially coloured with chemicals.

183

Agmark standard for turmeric powder

Table V.13

Table showing the Grade designation and definitions of quality of Turmeric Powder

Special

Characteristics

Grade

designation

Moisture

% by wt

max

Total

ash

% by

wt

max

Acid

insoluble

ash, %

by wt

max

Lead

(ppm)

max

Starch

% by

wt

max.

Chrom

ate test

General

Characteristics

Standard 10 7 1.5 2.5 60 Negati

ve

1. Turmeric

powder shall be

prepared by

grinding clean,

dry turmeric

rhizomes.

2. It has

characteristic

taste, flavor and is

free from musty

odour.

3. It shall be free

from dirt, mould

growth & insect

infestation.

4. It shall be free

from any

colouring matter

such as lead

chromate,

preservatives and

extraneous

material such as

cereal or pulse,

flour or any

added starch.

5. It shall be

ground to such a

fineness that, all

of it passes

through a 300

micron sieve.