turmeric cultivativation , production technology of turmeric

TURMERIC.Scientific Name : Curcuma longa.
Family :Zingiberaceae,
2n = 3X=63.
Origin place : South East Asia.
Economic part :- dried rhizome.
Curcuma longa an herbaceous perennial herb.
Curcumin (4 -7 %) is the principle colouring pigment in turmeric .
Essential oil content :- 2.5 -7.2 %.Area and production :-
India is the largest producer and exporter of turmeric in the world.
Area :- 180.96 lakh hectares.
Annual production of 7.92 lakh metric tonnes.
Andhra Pradesh stood first contributing 30% of the production followed by Orissa, Tamilnadu.
The productivity of turmeric is 4,400 kg/hectare.

1. CULTIVATION OF TURMERIC By :- Arvind yadav . ID - 721 . Degree program :- Bsc .( hons ).horticulture Batch :-2017. Banda University Of Agriculture And Technology , BANDA

2. TURMERIC Scientific Name : Curcuma longa . Family : Zingiberaceae , 2n = 3X=63. Origin place : South E ast Asia. Economic part :- dried rhizome. Curcuma longa an herbaceous perennial herb. Curcumin (4 -7 %) is the principle colouring pigment in turmeric . Essential oil content :- 2.5 -7.2 %.

3. Area and production :- India is the largest producer and exporter of turmeric in the world. Area :- 180.96 lakh hectares. Annual production of 7.92 lakh metric tonnes. Andhra Pradesh stood first contributing 30% of the production followed by Orissa, Tamilnadu . The productivity of turmeric is 4,400 kg/hectare.

4. Scientific classification 4 King dom Plantae Clade Angiosperms Order Zingiberales Family Zingiberaceae Genus Curcuma Species longa

5. Botany of Turmeric Turmeric is an erect perennial herb, but is grown as an annual. The rhizomes have a distinctive taste and smell. They are brownish and scaly outside and bright orange in colour inside. The leafy shoots are erect, less than 1 m in height, bearing 6-10 leaves with the leaf sheaths forming a pseudostem . Leaf is divided in to three part :- Leaf sheath. Petiole .

6. 3. Leaf blade . From the leaf sheaths, a false stem is formed . The hermaphrodite flower are zygomorphic and threefold. Flower contain three sepals petals& calyx .

7. Varieties IISR Varieties :- Krishna , Suvarna , Suguna , Sudharsana , Rajendra sonia . TNAU Varieties :- Co -1 , BSR – 1. High Altitude research station :- Ranga , Rasmi Roma , suroma , Mutant varieties :- Suroma , BSR-1 , BSR-2 , CO-1, Other varieties :- Surangi , Varna , Sona , Kanti .

8. Climate :- Turmeric prefers a warm and humid climate. An annual rainfall of 100-200 cm is ideal. It can be grown from sea level to 1200 m above MSL. It requires annual temperature range of 15-35°C. Soil :- Well-drained loamy or alluvial soils, rich in good organic matter are well suited. The pH range of 5 to 7.5 is optimum for the crop. The crop cannot withstand water logging. Heavy clay soils are unsuitable for the crop, because of their interference with the development of rhizomes.

9. Cultivation Propagation :- Turmeric is generally propagated by using mother rhizomes, primary and secondary fingers.

10. Land preparation :- The land should be ploughed three to four times thoroughly to a depth of 20-30 cm, Followed by two to three harrowing and bring to fine tillth . Well-rotten FYM or compost at the rate of 40 t/ha should be mixed in the soil. After land preparation is completed, the field is laid out either into beds of 1-1.5 m width, 15- 25 cm height and of convenient length, or by forming ridges and furrows.

11. Planting Healthy and disease-free mother and finger rhizomes are used for planting. Planting in middle of May is ideal. Rhizomes weighing 20-30 grams with two healthy buds are using for planting. Before planting of rhizomes are treated with 0.3 % Dithane M 45. The treated rhizomes are planted at spacing of 25 x 25 cm or 45 x 25 cm in ridges and furrows method. One hectare 2,500 kg rhizome is required.

12. Manures and fertilizers :- A basal dose of FYM @ 30 t/ha is applied at the time of land preparation. Under rainfed conditions, a fertilizer dose of 30:30:60 or 60:30:90 kg of NPK per hectare is recommended, while in irrigated conditions the fertilizer dose up 60:30:90 kg of NPK is recommended under Kerala condition. The fertilizers are applied in three split doses. The whole of P and half the dose of K are applied as a basal dose and N is supplied in two split doses after 45 and 90 days after planting, along with the remaining half dose of K.

13. Irrigation :- In irrigated crop, depending on weather and soil conditions, 15-40 irrigations is required at 7-10 days intervals. Inter-culture :- Weeds should be controlled manually or by the use of herbicides. Usually, weeding is done thrice, at 60, 120 and 150 days after planting, depending upon the weed intensity. Early weeding may be avoided by the use of 2, 4-D as a pre-emergent herbicide. Earthing - up operation is followed immediately after the application of fertilizers at different stages.

14. Harvesting and processing Depending upon variety, the crop becomes ready for harvest in 7-9 months after planting. Yield/ per hectare comes to 20-25 t of green turmeric. Processing Curing Polishing Colouring

15. Curing :- Fresh turmeric is cured to get dried commercial product. Fingers are separated from mother rhizomes. Mother rhizomes are stored for seed purpose. In the traditional method of curing, fresh rhizomes are boiled in water just enough-to immerse them. Copper / galvanised iron vessels are used for the purpose. At this point (about 45-60 minutes) rhizomes turn soft. Over cooking spoils colour of final product while under cooking renders dried product brittle.

16. Draying :- Cooked fingers are dried in sun by spreading them in 5-7 cm thick layers on bamboo mats or on drying floor. During night, rhizomes should be covered with any material. It may take 10-15 days for drying. Artificial drying, using cross-flow hot air at a maximum temperature of 60°C also gives a satisfactory product. Polishing : - Dried turmeric has a poor appearance . Appearance is improved by polishing outer surface by manual or mechanical rubbing. Turmeric is also polished in power operated drums.

17. Colouring :- The colour of turmeric always attracts buyers. Thus, giving the required colour externally to the rhizome is an important step in the processing of turmeric. For this, the boiled, dried and half-polished fingers are placed in a basket, which is shaken continuously in a prepared emulsion. They are later sun-dried. Sodium bisulphate (30 g) and concentrated HC1 (30 ml). Value-added products :- The value-added products of turmeric are curcuminoids , dehydrated turmeric powder, oil and oleoresin.