Cultivation Practice of Turmeric in Nepal.pptx
- 1. Turmeric
- 2. Turmeric • Scientific name: Curcuma longa L. • Family: Zingiberaceae • Nepali name: Haledo, Beshar • Chromosome no. (2n): 62 • It is a herbaceous perennial spice crop cultivated for the its rhizome. • The rhizome contains curcumin pigment which iswidely used for colouring in food industry. • It is used as condiments and as dye in cosmetic industries. • The value added products of turmeric are oil, oleoresin, curcuminoids and dehydrated turmeric powder.
- 3. The major species of turmeric are: • Curcuma longa – grown at commercial scale • C. angustifolia – root contains high starch • C. aromatica – cochin turmeric • C. amada – having mango like taste and flavor, also know as mango ginger.
- 4. Nutrition content • The nutritional composition of turmeric in 100 g edible portion:
- 5. Status of Turmeric Production in Nepal Major producing districts: • Saptari, Sunsari, Rautahat, Sindhuli, Salyan, Kailali, etc. Origin: • Turmeric is native of tropical South East Asia. Crop Area (Ha) Production (MT) Yield (Mt/Ha) Turmeric 10,847 111,074 10.24 Source: SINA, MOAD,2021/22
- 6. Varieties Registered varieties of Nepal Kapurkot haledo-1, Kapurkot haledo-2 Some exotic varieties are: Saguna, Suvarna, Sudharshana, CO.1, Krishna, Roma, Ranga, Rasmi, etc.
- 7. Climate • Turmeric is a tropical crop requiring a warm and humid climate. • In warm and cooler areas, it requires full sun for proper growth; however, in hot areas it can grow in the shade too. • The temperature range of 20°–30°C is best for its growth and rhizome formation. • Growth ceases when the temperature falls below 20°C, and hence early-planted turmeric gives good yield. • Well-distributed rainfall of 1500 mm or more per annum is good for its cultivation.
- 8. Soil and Field preparation • It is grown on different types of fertile soil from loam and red soils to clay loam, alluvial loam rich in humus and uniform in texture, having well drainage facility. • It cannot withstand water stagnation or alkalinity and requires nearly neutral soil with the pH range 5.5 to 6.5. • Land should be thoroughly ploughed (4-6 times) to bring the soil to a fine tilth. • Proper size raised or flat beds are prepared preferably of 1 meter width and convenient length with spacing of 30 cm between the beds for drainage channels. • In case of irrigated crop, ridges and furrows are prepared and the rhizomes are planted in shallow pits on the top of ridges.
- 9. Manure and fertilizer • 25-30 tons FYM, 125 kg N, 60 kg of each P and K (120:90:90) are recommended for one hectare of land. • 25 kg N and full dose of FYM, P and K are applied during filed preparation. • The remaining N is top dressed in equal splits at 30, 45, 90 and 120 days after planting as top dressing. Sowing time: • Planted with the receipt of pre-monsoon showers. • In general, March-April is optimum time for planting.
- 10. Seed rate and sowing • Healthy and disease free whole or split mother rhizome having the weight of 30-40g and 4-5 cm size with at least two buds are desirable for seed purpose. Seed Treatment • Seed treatment induces early germination and prevents seed borne pathogens and Pests. • Seed rhizomes are also treated in hot water at 48°C for 20 minutes before planting. • The seed rhizome can also be treated with 0.3 % Allagol or Dithane-M-45 @ 2 g/l of water and 0.5% Malathion for about 30 minutes before sowing. Sowing • Seed rhizomes are dibbled in rows with spacing of 30 cm from plant to plant and 30 cm between rows. • Rhizomes are planted to the depth of 5-7 cm. • Seed rhizomes requirement: 20-25 q/ha.
- 11. Irrigation and Interculture • Turmeric is a rain-fed crop. • Beds should be kept moist until the onset of rain. • The crop is irrigated at fortnightly interval. • Critical stages for irrigation are: rhizome formation and rhizome bulking stages • Mulching is generally done to protect the crop from weed infestation and also to conserve soil moisture. • Weeding may be done thrice at 60, 120 and 150 days after planting depending upon weed intensity.
- 13. Harvesting and Yield • It is ready for harvesting in about 7-9 months after sowing depending upon the variety. • Yellowing, withering and drying of leaves are the maturity indices of turmeric • The aromatica types mature in about 7 months and the longa types in about 9 months and the intermediates types in about 8 months. • Dry leaves are cut close to the ground. • The land is irrigated, if necessary and ploughed in between the rows if the crop is planted on ridges. • The rhizomes are then dug up and cleaned. • Yield: 20-25 tones per ha.
- 14. Storage of seed rhizomes • Seed rhizomes selected should be free from insect pest and diseases. • Rhizome should be treated with Dithane M-45 or Thiram (3g/litre of water) for 30 minutes before storage. • The seed materials is harvested in dry weather and stored in a pit of 1 meter deep and 0.5 meter with in size. • Fingers are used for curing and mother rhizomes are generally used for seeds. • Seed rhizomes are dried in shade before storing. • The bottom of pit should be filled with 20 cm dry sand and 10 cm perfectly dried grasses before filling the seed rhizomes. • Filled pits should be covered with dry grasses and dry sand at top or sealing the pit by plastering with mud. • The pits should be under shade or under thatched roof to protect the rhizomes from rain and water.
- 15. Processing of Turmeric • The processing of turmeric consists of four stages: 1. Curing: • Fingers are separated from mother rhizomes. • Mother rhizomes are usually kept as seed material. • The fresh turmeric is cured for obtaining dry turmeric. • Curing involves boiling of fresh rhizomes in water and drying in the sun.
- 16. i. In traditional method: • Cleaned rhizomes are boiled in copper or galvanized iron or earthen vessels with water just enough to soak them. • Boiling is topped when froth comes out and white fumes appear jigging out a typical odor. • Boiling lasts for 45-60 minutes when the rhizomes are soft. • Stage at which boiling is stopped largely influences the color and the aroma of the final product. • Over cooking spoils the color of the final product while under-cooking renders the dried product brittle.
- 17. 2. Improved scientific method: • Curing is performed in perforated trough of galvanized iron sheet which is immersed in pan of water. • Then the fingers are boiled till they become soft. • The cooked turmeric is taken out of the pan by lifting the trough and draining the water into pan itself. • The same hot water in the can be used for boiling next set of raw turmeric
- 18. 2. Drying: • Cooked fingers are dried in the sun by spreading in 5-7 cm thick layers on bamboo mats or drying floor. • A thinner layer is not desirable as the color of the dried product may be adversely affected. During night time the materials should be heaped or covered. • It takes 10-15 days for the rhizomes to become completely dry. Artificial drying using cross flow hot air at a maximum temperature of 60ºC. • Yield of dry turmeric varies from 20-30% depending upon the variety and location where the crop is grown.
- 19. 3. Polishing: • Dried turmeric has a poor appearance and rough dull color outside the surface with scale and root bits. • The appearance is improved by smoothening and polishing the outer surface by manual and mechanical rubbing. i. Manual method: • Manual polishing consists of rubbing the dried turmeric fingers on a hard surface or trampling them under feet wrapped with gunny bags.
- 20. ii. Mechanical method: • By using hand operated barrel or drum mounted on a central axis, the sides of which are made of expanded metal mesh. • When the drum is filled with turmeric and rotated, polishing is affected by abrasion of the surface against the mesh as well as by mutual rubbing against each other as they roll inside the drum. • The turmeric is also polished in power operated drums. • Yield of polished turmeric from the raw material varies form 12-25%.
- 21. 4. Coloring: • Dried rhizomes are sometimes coated with turmeric powder in the course of polishing in two ways: i. Dry coloring: • Turmeric powder is added to the polishing drum in the last 10 minutes of polishing ii. Wet coloring: • Turmeric powder suspended in water is sprinkled over the rhizomes at the final stage. • Treatment with emulsions containing alum, turmeric powered, castor seed paste, sodium bisulfate and Sulphuric acid or Hydrocholoric acid.
- 23. A. Insect pests 1. Leaf beetle (Lema praeusta, L. signatipennis) • The leaf beetles completely defoliate the plants Control: • Spraying of white oil (servo agro spray) @ 2-5 mL/L water as soon as the insect is observed in the filed. • Other insect pests are similar to that of ginger
- 24. B. Diseases 1. Leaf spot or Leaf blotch (Taphrina maculans) • Appears as small, oval, rectangular or irregular brown spots on either side of the leaves which soon become dirty yellow or dark brown. The leaves also turn yellow. Control: • Use of healthy planting materials is the most important method to control the • disease • Destruction of diseased plant as soon as noticed in the filed • Spraying of 1% Bordeaux mixture or Dithane M-45 at 10 days interval have been found effective in reducing the spread to some extent.
- 25. 2. Rhizome and root rot ( P. aphanidermatum, P. graminicolum) • Leaves of affected plants exhibit gradual drying along the margins. • This ultimately results in complete drying of all the leaves. • Basal portion of the shoot appears water and soft. Root system is very much reduced and its tissues are also affected. • In advanced stages, the infection spreads to rhizomes which decompose and turn into a decaying mass of tissues. • The development of rhizomes is poor.
- 26. Control: • Use of healthy planting materials is the most important method to control the disease. • Uprooting and burning of diseased plant as soon as noticed in the filed • Water-logging situation should be avoided. • Drench the soil with 0.1% Cerasan. • Treat the rhizomes by steeping in the mixture of Dithane M-45 (0.25%) and Bavistin (0.1%) for 30 minutes before storage and sowing.