Tamil nadu, kerala and karnataka
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- Processing Improved method of processing Cleaning
| Harvesting and curing Time of harvest depends upon variety and usually extends from January to March. Harvest early varieties at 7-8 months, medium varieties at 8-9 months and long duration varieties at 9-10 months after planting Processing Improved method of processing Cleaning: Harvested turmeric rhizomes are cleaned off mud and other extraneous materials adhering to them and subjected to curing within 2-3 days after harvest so as to ensure the quality of the end product. Boiling: Fingers and mother rhizomes will have to be boiled separately. Boiling is usually done in MS pans of suitable size. Cleaned rhizomes (approximately 50 kg) are taken in a perforated trough of size 0.9 m x 0.55 m x 0.4 m made of GI or MS sheet with extended handle. The trough containing the rhizomes is then immersed in MS pan (1 m x 0.62 m x 0.48 m) containing clean water sufficient to immerse the rhizomes. The whole mass is boiled till the rhizomes become soft. The correct stage of cooking can be judged by piercing a wooden needle through the rhizome. If the rhizomes are properly cooked, the needle will pass through the rhizome without resistance. The cooked rhizomes are taken out of the pan by lifting the trough and draining the solution into the pan. Drying: The fingers are then dried in the sun by spreading them as a thin layer on bamboo mats or drying floor. Artificial drying at a maximum temperature of C gives a bright coloured product than that of sun drying especially for sliced turmeric. Polishing In order to smoothen the rough and hard outer surface of the boiled dried turmeric and also to improve its colour, it is subjected to polishing. There are two types of polishing, hand polishing and machine polishing. |