The document provides an extensive overview of turmeric, detailing its historical significance, nutritional benefits, and cultivation requirements in India, which is the world's largest producer and exporter. It discusses the health benefits of turmeric, its commercial varieties, production costs, and its role in bakery products, highlighting its economic impact and potential in international markets. Additionally, the document emphasizes the importance of maintaining quality standards and increasing productivity to remain competitive in the global spice industry.

1. .
WELCOME
.
WELCOME….!!!!
Presented by
Pallavi B.S
Food science and
technology..

2. pallavi

3. CONTENTS
INTRODUCTION
HISTORY
CULTIVATION REQUIREMENT
 NUTRITIONAL COMPOSITION AND BENEFITS
NATIONAL AND INTERNATIONAL SCENARIO
COMMERCIAL VARITIES
COST OF CULTIVATION
PHH
TURMERIC PRODUCTS AND STANDARDS
EXPORT ASPECTS
TURMERIC IN BAKERY
CONTENTS

4. INTRODUCTION
 . India is the ‘spice bowl’ of the world and according to the
Bureau of Indian Standards, 63 spices, including turmeric, are
grown in the country
 Turmeric the ancient and sacred spice of India known as
‘Indian saffron’ ,”spice of life” and ‘golden spice ‘
• Scientific name :Curcuma longa
• Family :Zingiberaceae
• Genus :curcuma
• Species : C. longa
• Class : Liliopsida

5. CONT…
 . It has anti cancer and anti viral activities and hence finds use
in the drug industry and cosmetic industry.
 'Kum-kum', popular with every house wife, is also a by-
product of turmeric.
 It finds a place in offerings on religious and ceremonial
occasions.
 A type of starch is also being extracted from a particular type
of turmeric.
 The increasing demand for natural products as food additives
makes turmeric as ideal produce as a food colourant.

6. HISTORY OF TURMERIC
• The exact origin of turmeric is unknown but
it is said that it originated in western India. It
has been used in India for 5000 years now.
• Initially, it was cultivated as a dye because
of its bright yellow colour.
• With time people started using it for
cosmetic purposes and then as a medicine.
• Turmeric reached China by 700 AD, East
Africa by 800 AD, West Africa by 1200 AD
and started becoming popular throughout the
world.
• Turmeric is very important spice in India,
which produces nearly entire whole world’s
crop and consumes 80% of it.

8. R

9. NUTRITIONAL COMPOSITION PER 100gm OF TURMERIC
Particulars Cured turmeric Ground turmeric Fresh root
Caloric value 390 354 46
Water 5.8 11.4 88.2
Protein 8.6 7.8 1.2
Total lipids 8.9 9.9 1.8
Carbohydrates 63.0 64.9 7.9
Fibre 6.9 6.7 0.9
Ash 6.80 6.0 0.9
Calcium 0.20 0.182 0.0027
Iron 0.05 0.0414 0.0023

10. HEALTH BENEFITS
• Helps to Prevent Cancer
• Eases Arthritis Symptoms
• Soothes Upset Stomach Because turmeric acts as an anti-
inflammatory
• Helps the Heart Stay Healthy
• It’s a Natural Fat Burner
• Helps in Preventing Alzheimer’s
• Treats Depression
• Helps the Skin
• Helps with Diabetes
• Protects Against Free Radical Damage
• Works as an Antiseptic
• Helps Bowel Disorders
• Headache Remedy
• Acts as an Anti-Inflammatory

11. CONT…..
• Boosts the Immune System
• Lowers Blood Pressure
• Helps with Diarrhoea
• Provides Pain Relief
• Provides Better Digestion and Elimination
• Antibacterial Properties
Other uses of turmeric in traditional system :
In “leech therapy”
Insect and ant repellant
To heal wounds and ulcers of animals

12. International scenario
India is the largest producer, consumer and exporter of turmeric
in the world.
The global production of turmeric is around 11 lakh tonnes per
annum. India dominates the world production scenario
contributing 78 % followed by China(8%), Myanamr(4%) and
Nigeria and Bangala Desh together contributing to 6% of the
global production. India is the global leader in value added
products of turmeric and exports.
United Arab Emirates(UAE) is the major importer of turmeric
from India accounting for 18% of the total exports followed by
United States of America(USA)with 8%. The other leading
importers are Bangaladesh, Japan, Sri Lanka, United Kingdom,
Malaysia, South Africa, Netherland and Saudi Arabia. All these
countries together account for 75% of the world imports and
Asian countries are the main suppliers to the entire world. The
remaining 25% is met by Europe, North America and Central
and Latin American countries.

13. TurmeriC’s role in the
national economy
India is able to earn foreign exchange of more
than Rs 1500-1600million by exporting 50,000
tonnes of turmeric—dry and fresh turmeric,
turmeric powder, curcuminoids, dehydrated
turmeric powder, oils and oleoresins.
Erode the city of Tamil Nadu is the largest
producer of turmeric and is known as yellow
city of India

14. National scenario
STATE AREA
(000'ha)
PRODUCTION
(000'tons)
PRODUCTIVITY
(tons/ha)
2003-
04
2004-
05
2005-
06
2003-
04
2004-
05
2005-
06
2003-
04
2004-
05
2005-
06
Andhra Pradesh 58.4 60.3 69.9 230.6 417.8 518.5 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 12.7 12.4 11.8 24.5 24.4 25.0 1.9 1.9 2.1
• ,

15. .
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

16. INDIAN PRODUCTION CENTERS

17. 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: CO-11983,
BSR-11986, Krishna, Roma, Suroma, Ranga,
Rasmi, Megha Turmeric-1, Suguna, Sudarshana,
Suranjana, Duggirala, Kodur, Suvarna, Varna,
IISR Prabha, IISR Pratibha, Rajendra Sonia etc

18. COST OF CULTIVATION per hectare
.
SL. Components Holding size Class
Small Medium Large All size
1 Hired human labour 24147 29625 34023 27333
2 Animal labour 0 0 0 0
3 Machine labour 100 995 0 305
4 Seed / seedlings 10896 11906 12220 11392
5 Farmyard manure and chemical fertilizers 11556 9021 6649 10019
6 Plant protection 248 328 0 222
7 Land tax and irrigation Cess 152 879 0 305
8 Repair and maintenance charges of 2981 6997 346 3497

19. .
9. Interest on working capital 4891 5289 5389 3497
10 Other expenses 1966 1016 1002 5082
11 Total Cost ‘A’ (1-10) 56937 66056 59629 1552
12 Interest on fixed capital 10718 8238 1039 59707
13 Cost’B1’ (11+12) 67655 74294 60668 8317
14 Interest on land value 447553 354066 287984 68024
15 Cost ’B’ (13+14) 515208 428360 348652 394837
16 Imputed value of household labour 25353 10770 11987 19252
17 Cost ‘C’ (15+16) 540561 439130 360639 482113

20. Size of holding Cost of
cultivation in
Rs/hectare
Income
In Rs / hectare
Small 540561 643455
Medium 439130 538717
Large 360639 456842
All sizes 482113 582950
Profit
In Rs/hectare
102894
99587
96203
100837

21. Cultivation of turmeric in
India
• Turmeric plant is cultivated and
propagated with the help of its
rootstalk.
• The plant is perennial, with bright
green leaves and yellow conical
flowers.
• It needs a warm and humid climate .
• It generally grows on light black or
red soils that are clayey in nature.
• temperature range of 20-30°C
• rainfall of 1500 mmor under
irrigated conditions.

23. Chain of events (pack house
up to shipment)
.
Harvesting
Curing
Drying
Polishing
Packing
Storage
Shipment

26. GRADING
BULBS :
These are the central “mother” rhizomes
which are Ovate in shape and are of a
shorter length but a greater Diameter
than fingers
FINGERS
These are lateral branches or secondary ,
“daughter” rhizome , which are detached
from central mother rhizome before
curing
The fingers command a higher price than
bulbs and splits
SPLITS
Splits are the bulbs that have been split
into halves or quarters to facilitate curing
and subsequent drying

27. Turmeric major products

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

30. AGMARK standards for rhizomes
Grade Flexibility Broken
pieces fingers
<15mm
Foreign
matter
Defectives Percentage
of bulbs by
weight , max
Not more
than (% by
weight )
Not more
than (% by
weight )
Not more
than (% by
weight )
Alleppey fingers
Good Hard to touch 5 1 3 4
Fair Hard 7 1.5 5 5
Fingers other
than alleppey
Special Hard to touch
metallic twag
on break
2 1 0.5 2
Good Same 3 1.5 1 3
Fair Hard 5 2 1.5 5
http://www.turmeric.8m.com/standards.html

31. Agmark standard for
turmeriC powder
Grade designation Standard General characteristic's
Moisture (% by wt ) 10.0 1.Turmeric powder shall be prepared by grinding
clean, dry turmeric rhizomes.
2. It shall have its characteristic taste, flavour and
be free form musty odour.
3. It shall be free form 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 microne sieve
Total ash (%by wt max ) 7.0
Acid insoluble ash , (% by
wt max)
1.5
Lead (ppm)max 2.5
Starch (% by wt max ) 60.0
Chrome test Negative
Source: http://www.turmeric.8m.com/standards.html

32. 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.
• Turmeric from Orissa and West Bengal finds markets
in Chattisgarh, Jharkhand and Bihar etc.
• Turmeric from Sikkim is distributed in North Eastern
states.

33. Export
• India has monopoly in turmeric trade at world
level. Although India is the largest producer of
turmeric in the world (846700 tons) but it
exported only 6% of the total production.
India, exported 51500 tons of turmeric during
2006-07. This is substantial compared to
37,644 tons during 2003-04.
Export of turmeric from India

34. Cost estimates for exports of turmeric from India
(as per information collected during 2008)
1.Procurement price*:
Approx. price (Rs. /kg) : 30-40
2. Charges for sorting/grading, processing/grinding, packing,
transport etc. (below in table)
Source : spice board , cochin
Particulars Cost /Kg
Sorting /grading 3.0
Processing /grinding 3.5
Packing 4.0
Loading truck /container 2.0
Transport to port 2.0
Total 14.5

35. 3. Sea freight charges: freight rates for
ordinary container are as follows :
Ordinary containers (rates in US
dollars)
20’ 40’
Dubai /Doha 600 900
Kuala Lampur
/singapore
100 175
Flaxo (Uk) Amsterdam 900 1450
It varies from year to year / season to season ,
capacity of container and distance covered .

36. Measures for enhancing
competitiveness in exports
• It has to maintain its position with
other future competitors like Indonesia,
China, etc.
• India must enhance its product quality,
cleanliness of fingers, etc..
• India must also improve total
productivity
• area under high yielding cultivars
needs to be increased by supplying
micro tubers multiplied through tissue
culture.

37. PRODUCTS FROM TURMERIC

38. TURMERIC IN BAKERY
PRODUCTS
• Today foods are not intended to only satisfy
hunger and to provide necessary nutrients for
humans but, also to prevent nutrition-related
diseases and improve physical and mental well-
being of the consumers.
• In this regard, functional foods play an
outstanding role. Therefore the studies are
designed to examine the effect of addition of
some plant sources as a source of active healthy
components to prepare functional prebiotic
bakery products.

39. BAKERY PRODUCTS
BAGLES
ICE CREAM

40. BREAD
GINGER AND TURMERIC MUFFIN
BUN
MUFFINS
TURMERIC CARROT MUFFINS

41. COST INVOLVED IN MAKING CAKE
INGRIDIENTS QUANTITY g COST /Kg COST INVOLVED
Maida 100 45 4.5
Sugar 100 45 4.5
Butter 100 320 32
Eggs 2 eggs - 12
Cake gel 3 499 1.5
Turmeric 3 345 1.0
Baking powder 2 70 0.14
Total 55.64
We can produce about 15 cup cakes from 100g flour the
amount require is 55.64Rs
If we sold 1 cup cake for 5 /- we can get 75 Rs and the profit
will be 19.36/-

42. CAKE MAKING PROCEDURE
Creaming of butter and sugar
Add eggs
Add dry ingredients(turmeric , baking powder and
wheat flour) and milk
mixing to dough consistency
Baking @ 220 ᵒc for 8-10 min
Cooling and storage

43. CAKE MAKING PROCEDURE
1
2
3 4
5
6

44. Cost of production of biscuits
INGRIDIENTS QUANTITY COST/kg COST INVOLVED
Maida 100 45 3
Sugar 50 45 2.25
Fat (vanaspathi) 50 120 6
Turmeric 5 340 1.7
Baking powder 2 70 0.14
13.09/-
We can produce about 20 biscuits from 100g flour the
amount require is 13.09Rs
If we sold 4 biscuits for 10 /- we can get 50 Rs and the
profit will be 36.91/-

45. BISCUIT MAKING
refined wheat flour hydrogenated fat and sugar
Mixing with turmeric powder creaming
and baking powder
Sieve the mixture cream
Homogenous mass was prepared to form required consistency
Different shaped pieces were cut out using biscuit cutter

46. Cont….
baked at 150ᵒCfor 10-12 min
Biscuits were allowed to cool at room temperature for 8-10 min
Packed in the polyethylene cover and sensory evaluation was
done after 24 hours
(Shanab butool , Malath butool .2013 )

47. Novel products from turmeric
• novel cookies prepared by supplementing with fresh turmeric
flower (Curcuma longa L.) extracts as a value added functional
ingredient
• As the consumers (panellists) are more familiar with the taste
of normal cookies (control batch), this might have hindered
them to accept novel cookies prepared using turmeric flower
extracts.
• Overall, all the formulated cookies were found to be devoid of
any microbial contamination.
• Results generated from this study is envisaged to not only
popularize turmeric flowers as an value added functional food
ingredient in cookies or other bakery based products, but is
also expected to provide a valuable market for formulating
healthy cookies using other flower extracts

48. ANY
QUESTIONS??????

49. REFFERENCE

50. THANK
U....