TURMERIC AND ALL ITS DETAILS AND VIDEOS. VALUE ADDITION AND PRODUTS AND PROCESSING.

1. TURMERIC
T H E H O LY S P I C E
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2. C O L L E G E O F D A I R Y A N D
F O O D T E C H N O L O G Y
N A M E – A N U S H A U PA D H YAY
C L A S S - I I Y E A R F O O D T E C H N O LO G Y
R O L L N O. – 5
S U B J E C T - P R O C E S S I N G T E C H . O F S P I C E S A N D P L A N TAT I O N
C R O P S
S U B M I T T E D TO – D R . ( M R S . ) N I K I TA WA D H AWA N M A’A M
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3. “ THE SPICE OF LIFE ”
IN THE SOUTHERN SOIL OF INDIA
THRIVES A THICK BELOVED PLANT
LEAVES OF GOLD ARE TIPPED WITH HUES
AND ITS OIL ENHANCES CHANTS
SOMETIMES CALLED CURCUMA LONGA
IT’S ROOTS PROMISE LOVE & HEALTH
FRAGRANT CURRIES HEALING POWDERS
‘INDIAN SAFFRON’ AND SIGN OF WEALTH !
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4. CONTENTS:-
• HISTORY
• INTRODUCTION
• COMPOUNDS
• PROCESSING
• PRODUCTS AND BY PRODUCTS
• OIL AND OLEORESINS
• HEALTH BENEFITS
• SUMMING UP
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5. HISTORY
The use dates back
nearly 4000 years to
the Vedic culture in
India,
Used as a culinary
spice and had some
religious significance.
Probably reached
China by 700 A.D. ,
East Africa by 800 A.D.
, West Africa by 1200
A.D. , and Jamaica in
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6. BOTANY
B.N: Curcuma
longa & Curcuma
aromatica
Family:
Zingiberaceae
Origin: South East
Asia (INDIA)
Plant part: Rhizome6

7. INTRODUCTION:
• Underground rhizome is used
as condiment, dye stuff, drug
and cosmetic
•Rhizome, brown on out side
• dull orange coloured inside.
•Leaves are broadly
lanceolate with long leaf
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11. PRODUCTION:
• India is the largest producer.
• A.P., leads in Area and Production.
• In A.P., there are five agro-climatic
zones.
• Yield: Indian average yield is 20,000
to 22,000 kg per ha
• Turmeric ranks 4th as foreign
exchange earner among the spices
after Pepper, Cardamom and
Ginger.
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13. MAJOR TRADING
CENTERS IN INDIA:
• Nizamabad ( Andhra Pradesh
• Dugirala ( Andhra Pradesh )
• Sangli ( Maharashtra )
• Coimbatore ( Tamil Nadu )
• Salem ( Tamil Nadu )
• Erode ( Tamil Nadu )
• Dharampuri ( Tamil Nadu )
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14. SOIL AND CLIMATE
• Climate: Tropical herb. Grows well 1200 m above MSL.
Requires warm and moist climate. Rainfall 100 to 200
cm. Temperature range 20 to 30 DEGREE C
• Soils: grown on various soils. Thrives best in well
drained, friable, rich sandy or clay loam soils. Crop
stands neither water logging nor alkalinity.
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15. PROPERTIES:
 Anti-oxidant due to phenolic
character of curcumin
 used for flavouring & coloring food
 manufacture of curry powders
 oleoresin used in pickles, gelatin,
butter & cheese
 Colourants & extracts E.g.: curcumins.
 E.oil : antimicrobial, antiseptic &
antibacterial.
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16. PRE-HARVEST STAGES :
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17. HARVEST:
TIME : JAN TO MARCH
PERIOD: 7 TO 9
AFTER SOWING.
Harvest and post- harvest management
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19. PROCESSING STEPS INCLUDE:
turmeric powder plant
watch the video
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20. powder making
Extract making video
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21. IMPORTANCE OF TURMERIC WASHING
• REMOVES DIRT
• TO MAINTAING HYGIENIC COMDITIONS
• REDUCES LABOUR COST
• PODS ARE REMOVED EASILY
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22. ROTARY WASHER :
DESIGNED BY CFTRI STUDENTS :
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23. COOKING :
REDUCES RAW ODOR
REDUCES DRYING TIME
UNIFORM COLOR
REMOVES RAW COLOR
INDUCES FLAVOR BY
CURING – COLOR AND
AROMA DEVELOPMENT
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24. DRYING : SUN & ROTARY
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TURMERIC SUN DRYING
 10 TO 15 DAYS
 5 TO 7 MM THICK
 ON BAMBOO MATS / CONCRETE
FLOORS
PROBLEMS
 NOT HYGIENIC
 PATHOGENIC COMTAMINATS
AND DUST .
ROTARY DRYER:
 LESSER TIME
 LESS CONTAMINATION
 MORE PRODUCTION
 HIGH QUALITY
 ASSISTS IN POLISHING
 REDUCES POLISHING TIME

25. POLISHING
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SHINY APPEARANCE
NO SCALES OR ROOT BITS
BETTER COLOR
REMOVES SURFACE ROUGHNESS, SCALES , DRIES PARTICLES AND ALL EXTRANEOUS MATTER

26. CONVENTIONAL POLISHING
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DESIGNED BY CIAE AND
ACHARYA NG RANGA
AGRICULTURAL UNIVERSITY

28. GRADING: HAND OR MACHINE DRIVEN
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29. PACKAGING & STORAGE
• The storability of the ground turmeric for longer time
and its quality over the period of storage is not
known but like other commodities this also gets
deteriorated.
• Domestically stored in poly packs, glass bottles,
plastic wares, steel jars etc.
• Study by CFTRI
• for long time storage the materials suitable are laminates of
cello / poly, metallised polyester / poly and paper / foil
offer shelf-life of 200 days, one yr or more.
• mono films of 200-gauge polypropylene or high density
polyethylene can be considered for short term storage of
about 90 days. 29

30. Detailed flow chart :
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31. PRODUCTS
1. Turmeric fresh
2. Turmeric dry
3. Ground turmeric
4. Turmeric oil
5. Turmeric oleoresin
6. Curcumin
7. Curry powder
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32. CURRY POWDER
• Curry powder is a spice mix
originating from the Indian
subcontinent.
• Popular hindi name is GARAM
MASALA.
• Invented by the British(for Indian-
flavor)
• Includes curry leaves, coriander
,turmeric, fenugreek ,cumin and many
other spices( nutmeg , black pepper ,
clove , cardamom , fennel) in 32

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34. DRIED TURMERIC & POWDER
•Rhizomes dried  ground  turmeric powder
•Coarse: 98% passes through 500 micron sieve
•Fine: 98% through 300 micron sieve
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35. TURMERIC EXTRACT
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36. OIL AND OLEORESIN
• Extraction methods:
• 1. Steam distillation
• 2. Vacuum distillation
• 3. Chlorinated solvent Extraction
• 4. Enzymatic treatment & fermentation
• 5. Supercritical fluid Co2 Extraction.  Co2 at 500 bar & 35-
, no residual solvent , Eco-friendly ,Low batch time (2-4 hr).
Steam
distillation
Vacuum
distillation
Chlorinated
S.E.
ENZYMATIC
TR. & FERM.
S.C.F.E.
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39. VAUE ADDED PRODUCTS
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CURCUMIN SUPPLEMENT

43. HEALTHY- HALDI :
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48. R E F E R E N C E S :
www.webmd.com
www.seriousseats.com
www.slidesharenet.com
www.agritech.tnau.ac
www.iaritoppers.com
www.academia.com
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49. THANK YOU!
E AT H E A LT H Y H A L D I   
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