Turmeric, the golden spice or sometimes known as the “Indian saffron” is hailed as a wonder spice due to a variety of health benefits that it provides. Turmeric or Curcuma longa L. is a perennial herbaceous plant belonging to the ginger family Zingiberaceae and its tuberous rhizomes or underground stems are considered the most economic part. Its uses are not limited to traditional medicine or as condiment and colouring agent, but also holds socio-cultural significance especially in India and other southeast Asian countries. Being a potent antioxidant, anti-inflammatory, antimicrobial, anticancer and antimutagenic, turmeric is used in various medicinal and cosmetic preparations. Apart from adding flavour and colour to various culinary preparation, it is also used as an ingredient in preservation, immunity booster and dye. Turmeric is used in its raw, dried, powder as well as oil and oleoresin forms.
The use of turmeric, in its various forms, in India dates back to the Vedic times and holds high cultural, medicinal and economic significance. Being the largest consumer, producer, accounting for over 75 per cent of the global production and exporter with over 62 per cent share in world trade in turmeric, India dominates the global turmeric market. Due to its high curcumin content, Indian produce is high in demand globally. Turmeric is the third largest spice being exported from India. Bangladesh, UAE, USA, Malaysia and Morocco are the major importers of Indian turmeric.
Source: Spice Board
Source: Spice Board
A kharif crop, the sowing of turmeric in India may begin as early as April-May with the receipt of pre -monsoon showers and harvested after 7-9 months as it matures depending on the variety sown. The harvested rhizomes are cleaned for mud and other extraneous matter and cured to obtain turmeric. More than 30 varieties of Turmeric are grown in India, and it is grown in over 20 states in the country. Some of the popular cultivars are Duggirala, Tekkurpet, Sugandham, Amalapuram, Erode local, Salem, Alleppey, Moovattupuzha and Lakdong apart from improved varieties of turmeric released by different research organizations. The largest producing states of turmeric are Maharashtra, Telangana, Karnataka and Tamil Nadu. Nizamabad in Telangana, Duggirala in Andhra Pradesh, Sangli in Maharashtra and Salem, Erode, Dharmapuri and Coimbatore in Tamil Nadu are the major spot market for turmeric in India.
Source: Spice Board
| State-wise Turmeric Production and Area-2023-24 | ||
| State | Area (ha) | Production (T) |
| MAHARASHTRA | 89273 | 325643 |
| TELANGANA | 17843 | 117049 |
| KARNATAKA | 20684 | 129399 |
| TAMIL NADU | 25365 | 114141 |
| MADHYA PRADESH | 23631 | 88649 |
| ANDHRA PRADESH | 20410 | 44902 |
| ORISSA | 31240 | 69096 |
| WEST BENGAL | 18499 | 48659 |
| MIZORAM | 7920 | 29820 |
| ASSAM | 16896 | 21711 |
| GUJARAT | 5177 | 20256 |
| Total including others | 305182 | 1074526 |
Source: Spice Board
Recently, the Government of India have established National Turmeric Board, with headquarters at Nizamabad, Telangana, to facilitate growth and development of the turmeric sector in the country. Apart from representatives from various ministries, representatives from exporters and producers’ bodies are also expected to be the part of the Board. The primary focus of the Board will be on the overall development and growth of the turmeric sector in the country and will provide leadership, augment efforts and facilitate coordination with other Government Departments/Agencies in matters pertaining to the turmeric sector. It will help bring focus to efforts of tapping the vast potential that exists for increasing trade of turmeric and its products, especially in view of the health and wellness benefits of turmeric.
