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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
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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.
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