Steps in turmeric processing By Mr Allah Dad Khan

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Transcript of Steps in turmeric processing By Mr Allah Dad Khan

Page 1: Steps in turmeric processing  By Mr Allah Dad Khan
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Steps in Turmeric ProcessingA Lecture

ByMr. Allah Dad Khan

Page 3: Steps in turmeric processing  By Mr Allah Dad Khan
Page 4: Steps in turmeric processing  By Mr Allah Dad Khan
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Name in International Language Name in Regional Language

Spanish Curcuma English Turmeric

French Curcuma, saffron des Indes Hindi Haldi

German Kurkuma gelbwurzel Bengali Holud

Swedish Gurkmeja Gujarati Haldi

Burmese fanwin Kannada Arishina

Arabic Kurkum Malayalam Manjal

Dutch Geelwortel Sindhi Halda

Sinhalese kaha Marathi Halad

Thai kamin Punjabi Haldhor,Haldhar, Haldi

Indonesian kunjit, kunyit Oriya Haldi

Italian Curcuma Tamil Manjal

Portuguese Acafrao-da-India Telugu Pasupu

Russian Zholty Imbir Kasmiri Lidar

Chinese Yu. Chin KonKani Halad, Ollod,Ollodi

India Haldi Sanskrit Haladi,Haridra, Harita

    Urdu Haladi

Other namesTurmeric is known by different names in other languages. Given below, is a list of the popularly known names of this spice.

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Origin

Turmeric, a herbaceous plant, belongs to the rhizome family.. While details about its origin are not clear, it is widely believed that turmeric finds its roots in South East Asia or South Asia where it is still grown extensively. A related species of turmeric , C. xanthorrhiza grows in Java, Indonesia , where it is known as the temu lawak. This species is similar in taste to C.domestica.

InSubcontinent , it has been in use since time immemorial holding a very important place among the spices of India for its proven therapeutic properties. Its vivid, fast yellow colour made it an important dyeing agent in the ancient times and it is once again gaining popularity as a vegetable dye in todays ethnic apparel industry.

For more details on the botanical details of turmeric, please navigate to the Turmeric Botany button

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History

This root is highly revered in Ayurvedic medicine, as well as general South Asian cuisine. Native to Southern Asia, the name curcuma comes from the Arabic word "kurkum", or "saffron", and is an indication of its relationship to the vibrant orange color of both herbs. Since Biblical times, turmeric has been used to spice foods, make perfume and color clothing.

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Characteristics

In accordance to the norms of the Spice Board, the physical characteristics of turmeric are finger like in shape, and forms the secondary rhizomes of the plant Curcuma longa L.

Typical characteristics include: Well set,closely grained, free from bulbs (primarily rhizomes) and ill

developed, porous rhizomes Their shape, length, colour and other characteristics are typical of the

varietyAs stipulated by the Spice Board, good grades of turmeric must conform

to the following specifications: Perfectly dry Free from damage caused by weevils, moisture, over-boiling or

fungus attack In a sample of good grade turmeric, only 1-2% by weight of rhizomes

will be accepted under the damaged or over boiled clause.

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Distribution

Turmeric is a perennial, herbaceous plant that attains a growth rate of 60-90 cm in height. It has a short stem and tufted leaves and is a native of the Indian and Chinese tropical lands. With time, turmeric has become a popular crop across all the tropical nations.

Today, it is cultivated extensively in India, Sri Lanka, parts of China, Pakistan, Halti, Jamaica, Peru, Bangladesh, El Salvador, Thailand, Taiwan and Indo-China.

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HERBAL PROPERTIES AND USES: 

Turmeric has a vast variety of medicinal uses. In traditional medicine, it used to treat liver ailments, ulcers, parasitic infections, skin problems, bruises, joint pain and inflammation, sprains, strains, cold and flu symptoms, as well as a general digestive aid. Scientific research shows that turmeric aids in breaking down liver toxins, strengthens the functioning of the gallbladder, aids in lipid (fat) metabolizing, and stops blood clotting. In general, it is a good anti-inflammatory agent. What is more, recent studies show that turmeric may help prevent colon, breast, lung and other forms of cancers.

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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.

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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 ploughing. Hydrated lime @ 500 kg/ha has to be applied for laterite soils and thoroughly ploughed. Immediately with the receipt of pre-monsoon showers, beds of 1.0 m width, 15 cm height and of convenient length are prepared with spacing of 50 cm between beds. Planting is also done by forming ridges and furrows

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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. 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. A seed rate of 2,500 kg of rhizomes is required for planting one hectare of turmeric.

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Manuring and fertilizer application

Farmyard manure (FYM) or compost @ 30-40 t/ha is applied by broadcasting and ploughed 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. Zinc @ 5 kg/ha may also be applied at the time of planting and organic manures like oil cakes can also be applied @ 2 t/ha

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Time of Sowing

February and March

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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 45 and 90 days after planting after weeding, application of fertilizers and earthing up.

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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 soil conditions, about 15 to 23 irrigation's are to be given in clayey soils and 40 irrigation's in sandy loams

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Harvesting

Depending upon the variety, the crop becomes ready for harvest in 9-10 months after planting during January-March. Early varieties mature in 8-9 months, medium varieties  in 9-10 months and late varieties after 10 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. The whole plant is removed from the ground. Care needs to be taken to prevent the rhizomes being cut or bruised.

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Yield of Turmeric

The Yield of pure crop varies from 8000 to 10000 kg/ acre

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Processing of Turmeric

The processing of turmeric is to be done 2 or 3days after harvesting. If there is delay in processing, the rhizomes should be stored under shade or covered with sawdust or coir dust.

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Sweating

The leaves are removed from the plant and the roots carefully washed to remove soil. Any leaf scales and long roots are trimmed off. The side (lateral) branches (which are known as the fingers) of the rhizomes are removed from the main central bulb (known as the mother). The mothers and fingers are heaped separately, covered in leaves and left to sweat for one day. The ‘mothers’ are the preferred material for planting the following year. 

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Curing and Boiling

Curing involves boiling of fresh rhizomesin water and drying in the sun.In the traditional method of curing, 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 45-60 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.

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Curing and Boiling

The present practices recommended are:

The rhizomes are placed in shallow pans in large iron vats.

Water is added to a level at 5-7cm above the rhizomes.

Add 0.05 - 0.1% alkali (eg sodium bicarbonate).

The rhizomes should be boiled for between forty to forty-five minutes (as is done in India) and six hours (as is done in Hazare in Pakistan) depending on the variety.

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Drying

The cooked fingers are dried in the sun by spreading them in5-7 cm thick layers on bamboo mats or drying floor. A thinner layer is not desirable, as the colour of the dried product may be adversely affected. During night time, the rhizomes should be heaped or covered with material which provides aeration. It may take 10-15 days for the rhizomes to become completely dry. The rhizomes are removed and dried in the sun immediately to prevent over cooking. The final moisture content should be between 8 and 10% (wet basis). When a finger will snap cleanly with a metallic sound it is sufficiently dry.

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Polishing

Dried turmeric has a poor appearance and a 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.Manual polishing consists of rubbing the dried turmeric fingers on a hard surface. 

Turmeric is also polished in power operated drums. The yield of polished turmeric from the raw material varies from 15-25%.

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Colouring

The colour of the processed turmeric influences the price of the produce.For an attractive product, turmeric powder (mixed with little water) may be sprinkled during the last phase of polishing.

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Grading

Quality specifications for turmeric are imposed by the importing country. They refer to the cleanliness of the product rather than on the eating quality. Bulk rhizomes are graded into fingers, bulbs and splits

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Packaging

Dried rhizomes and rhizome pieces are packed in jute sacks, wooden boxes or lined corrugated cardboard boxes for shipping. Ground turmeric should be packaged in moisture proof, air-tight polyethylene packages. The packages should be sealed and labelled with attractive labels.

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Storage

The bulk rhizomes are stored in a cool and dry environment, away from direct sunlight. The bright colour of ground turmeric will fade when it is left in the light for a long period of time. Therefore the packets should be stored in a cardboard box, away from the sunlight. The storage room should be clean, dry, cool and free from pests. Mosquito netting should be fitted on the windows to prevent pests and insects from entering the room. Strong smelling foods, detergents and paints should not be stored in the same room.

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Standard

US Government requirements and ASTA

Moisture (%) <9.0

Curcumin (%) 5-6.6

Volatile oil (%) <3.5

Extraneous matter (% by weight) 0.5

Mould (% by weight) 3.0

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