|Turmeric is a
rhizome with commercial value due to its properties as a
Colorant, Flavoring and Nutraceutical .Contains zingiberene, ar-turmerone,
ar-curcumene, sabinene, 1,8-cineol, pinene and beta-sesquiphellandrene.
There are many American, Japanese & world patents on Turmeric
pertaining to clinical & culinary uses. |
There are two types of turmeric produced in central India. One has solid and dark color and the other long, soft and light color. In ayurvedic system of medicine, therapeutical value of turmeric has been well recognized.
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|Processing of Turmeric|
|The process followed: Washing,
Boiling, Blanching ,Cooking, Drying, Polishing, Coloring, Grading, Packing
and Storage. Turmeric Oleoresin: Turmeric oleoresin is the organic extract
of turmeric, a ground powder from the root of the Curcuma plant, and is added to food items as a spice
and coloring agent. Supercritical CO2 extraction and molecular
distillation-to extract and separate turmeric is the latest high
technology process followed to get quality product.
Quality depends on the pigment (curcumin) content, the organoleptic character, the general appearance, size and physical form of the rhizome.
|Status of Industry|
|India, Bangladesh, Taiwan and
China are the countries producing Turmeric.|
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In India Andhra Pradesh, Tamil Nadu, Orissa, West Bengal and Assam are Turmeric growing states.
The major producing centres in Tamil Nadu are Coimbatore, Dharmapuri, Salem( Athur, Omaloor and Tiruchengodu) Erode (Bhavani, Gopichettipalayam, Sathyamangalam and Kodumudi), Namakkal and Villupuram.
India has 185.32 lakh hectares under turmeric with a total production of 701.66 lakh tonnes. India exported 21,265.29 tonnes of dry turmeric (Rs 42.10 crore) and 13,734.71 tonnes of turmeric powder (Rs 42.52 crores) taking the total to Rs 84.63 crores during 2001/2
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