TOPIC

TO STUDY OF “Curcuma longa”

(TURMERIC) AND IT’S
UTILISATION WITH SPECIAL
REFERENCE TO VILLAGERS OF
BALRAMPUR RAMANUJGANJ
DISTRICT.
CONTENTS TABLE :–

S.N. CHAPTER PAGE NO.

1. INTRODUCTION. 1–3
2. LITERATURE REVIEW. 3
2.1. PLANT TAXONOMY. 4
2.2 HISTORY AND GEOGRAPHICAL 4–8
POSITION.
2.3. BOTANICAL DESCRIPTIONS. 9 – 11
2.4. MORPHOLOGY. 11 – 13
2.5. CHEMICAL CONSTITUENTS 13 – 18
3. METHODS AND MATERIALS. 18 – 30
4. PETS AND DISEASE MANAGEMENT 31 – 35
5. UTILISATION. 35 – 37
6. DISCUSSION. 38
7. CONCLUSION. 38 – 39
8. PHOTOGRAPHY. 39 – 40
9. REFERENCE. 41 – 42
 CHAPTER- 1

INTRODUCTION
Kasthuri turmeric (Curcuma aromatica Salisb.) belonging to the family
Zingiberaceae is a medicinal and aromatic plant with multiple uses. Turmeric is
known as the “golden spice” as well as the “spice of life.” It has been used in India
as a medicinal plant, and held sacred from time immemorial. Turmeric has strong
associations with the socio-cultural life of the people of the Indian subcontinent.
This “earthy herb of the Sun” with the orange-yellow rhizome was regarded as
the “herb of the Sun” by the people of the vedic period. No wonder the ancients
regarded turmeric as the Oushadhi, the healing herb, the most outstanding herb,
the one herb above all others. Turmeric has at least 6000 years of documented
history of its use as medicine and in many socio religious practices. Turmeric is
probably a native of South East Asia, where many related species of curcuma
occur wildly, though turmeric itself is not known to occur in the wild. Turmeric is
cultivated most extensively in India, followed by Bangladesh, China, Thailand,
Cambodia, Malaysia, Indonesia, and Philippines. On a small scale, it is also grown
in most tropical regions in Africa, America, and Pacific Ocean Islands. India is the
largest producer, consumer and exporter of turmeric. Several commercially
produced cosmetics and. Ayurvedic preparations contain kasthuri turmeric. Skin
care is the major domain of application of this aromatic plant. Rhizome of
Curcuma aromatica is also used in medicines as a stomachic, carminative and
emmenogogue for skin diseases and recently as a health food in Japan.
Considering the world demand for organic food, the improvement of soil health
and productivity and the availability of local resources, the organic farming
practice can be encouraged. Our farmers can take advantage of this opportunity
presently available in the international market by offering organically produced
spice, aromatic and medicinal products. Use of bio-fertilizers for crop production
is gaining momentum as they are environmentally safe when compared to
chemical fertilizers. Though organic manures have beneficial effects on soil health
and crop productivity, their limited nutrient content and requirement in large
quantity is a constraint for their wider Dwindling availability and huge cost of
bulky chemical. manures warrants the need for reducing their quantity through
appropriate substitutes. As a cost effective supplement to chemical fertilizers and
as a renewable energy source, microbial inoculants can economize the high
investment needed for fertilizer usage of N and P (Pandey and Kumar, 2002).
Microbial inoculants like Azospirillum, Phosphobacteria and Arbuscular
Mycorrhizal Fungi (AMF) are capable of enhancing the fertilizer use efficiently,
soil fertility status and thus help in improving the yield and quality of crops.

As a dried rhizome of a herbaceous plant, turmeric is closely related to ginger.

The spice is also sometimes called “Indian saffron” thanks to its yellow color . The
underground rhizome imparts a distinctive flavor to food but it is also used to
provide food with a deep, indelible orange color. In the form of this fine, dried,
yellow powder, turmeric is mostly sold to customers in developed countries.
Turmeric is used in a wide variety of foods of the cuisines of Southern Asia but
locally it also applies as an antiseptic for skin

GLOBAL PRODUCTION AND TRADE

While there is speculation that turmeric may have originated from South or South
East Asia, its center of domestication is certainly the Indian subcontinent.
Currently, India is the major producer of turmeric, and it is also the major user of
its own production . Turmeric is part of Indian’s culture it is an important
ingredient in curry dishes; it is also used in many religious observances, as a
cosmetic, a dye, and it enters in the composition of many traditional remedies .
 Figure:- Turmeric ( Curcuma longa)

Other producers in Asia include Bangladesh, Pakistan, Sri Lanka,

Taiwan,China,Burma(Myanmar), and Indonesia. Turmeric is also produced in the
Caribbean and Latin America Jamaica ,Haiti, Costa Rica,Peru, and Brazil .

CHAPTER-2

LITERATURE REVIEW
Turmeric (Curcuma longa L.) is a rhizomatous herbaceous perennial plant
belonging to the ginger family, Zingiberaceae. Currently, more than 80% of
turmeric is produced by India and turmeric products are sent to numerous
countries. China also exports turmeric to supply this demand (Wickenberg et al.,
2010), but India still is the biggest consumer, producer and exporter of turmeric
over the world. India planted almost 173 thousand hectares turmeric during the
year 2005-2006 (Bansal et al., 2008). During the ancient India, turmeric was
regarded as a gift from nature, this magic plant provided people food and health.
Now with the development of modern chemical analysis methods, turmeric
offers potential uses in new areas, like pharmacy.
2.1 PLANT TAXONOMY
Kingdom- Plantae
Class- Liliospida
Sub class- Commelinids
Order- Zingiberales
Family- Zingiberaceae
Genus-Curcuma
Species- Curcuma longa

The wild turmeric is called Caromatica and domestic species is called C. longa.

2.2 HISTORY AND GEOGRAPHICAL POSITION

The etymology of turmeric is obscure. The first given name turmeric in Europe
was terramerita as a neo-Latin form (Guthrie, 2015). Then Europe started to
import turmeric powder from India, the homeland of turmeric. Turmeric’s
original name in French was terre merite. Both two forms could be translated as
meritorious earth or deserving earth, but these are just our guess. With the
development of turmeric trade, turmeric got a new name, safran des Indes, which
was common in France until nineteenth century. This name is derived from
saffron, which is another plant, but in the history, for a long time, when Indian
people mentioned saffron, just meant turmeric.

The name “Termeryte,” first appeared in English. It is close to the universal name
we know, turmeric. The strange point is the different final consonant. Finally,
sometime in 1500s, turmeric occurred and regarded as the universal name
(Guthrie, 2015).
In Sanskrit language turmeric has many synonyms. The interesting thing that
these names relate to different qualities. Like a variety called “Pavitra”, it is for
blessing in Sanskrit. Pavitra just means holy. Similarly, in Chinese, turmeric is
called “Chiang Huang” Chiang is the name of ginger, a relative of turmeric, huang
means yellow. In other word, Chinese defined a plant which looks like ginger with
yellow rhizome, so turmeric has its Chinese name, chiang huang.

Turmeric has been grown at least 2500 years in some Asian countries, especially
in India and Indonesia, and it later appeared in Africa and Caribbean. However,
European and American herbalists had little interests in turmeric until the 20th
century.
It was estimated that turmeric had been cultivated 4000 to 6000 years ago but
documents to prove it are lacking. It can be confirmed that Marco Polo (1280 AD)
referred to turmeric as Indian saffron, which was used for dying cloths and it was
mentioned in the Pent-Sao of the 7th century in China . At first, turmeric was likely
used for yellow dye, then humans found turmeric can make foods yellow and
orange and spice foods. Ancient scientists believed that turmeric can protect
humans from some diseases, and then turmeric was added into therapy as
medicine. The primary coloring substance of turmeric’s rhizomatous tissues was
extracted and named Curcumin nearly 200 years ago (Bansal et al; 2008) . Now
we believe that initial turmeric varieties are selected from old wild turmeric
(Curcuma aromatica) of India, Sri Lanka and the eastern Himalayas .

Some inventions opened a door to cosmetics. Components of turmeric like

curcum can be combined with glycolic acid to create makeup.

• GEOGRAPHICAL POSITION
Turmeric, Curcuma longa Linn. (Haldi) of family Zingiberaceae is native to India
and Southeast Asia. India is the largest producer, consumer and exporter of
turmeric; Indian turmeric has been known to the world since ancient times.
 Turmeric, derived from rhizome contains brilliant yellow orange colour. It has
been used as a dye, medicine and flavouring since 600 BC. Turmeric is closely
related to ginger. With its rich curcumin content, which imparts the distinctive
yellow colour, warm and mellow flavour and other inherent qualities, Indian
turmeric is considered the best in the world. India exports turmeric to discerning
countries like Japan, Sri Lanka, Iran, North African countries, US and UK. In India
over 149,410 hectares are under turmeric cultivation with a total production of
527,960 tonnes.
The state of Andhra Pradesh topped India both in cultivated area and production,
with 56,820 hectares and tonnes, respectively. Tamil Nadu follows with 17,000
hectares area and 64,540 tonnes production. Among the traditional turmeric
growing states productivity is highest in Andhra Pradesh and Karnataka at around
4,900 kg/ha. The compound growth rate of turmeric area is 6.30 and production
is 3.37 when comparing 2000 levels over those of 1970 . It shows that the increase
in area is not having a significant effect on the production rate. As turmeric is an
important crop of India, it is essential to study the distribution of the crop in the
states and to find out the areas of suitability for turmeric cultivation.
Environmental suitability is an important aspect which has a direct impact on the
productivity of the crop. Climatic variables are the principle drivers of geographic
distribution M Agricultural crop distribution is rarely limited to a crop's native
range. Increased crop range is largely the result of the introduction of crops into
new areas which may not provide optimum growing conditions. Land suitability
analysis is a prerequisite for sustainable agricultural crops production. The
process of decision making involves a number of criteria involving the range of
factors that influence crop production. Many factors, such as soil fertility and pH,
vary continuously with space and time, and it is not possible to incorporate them
into a large scale suitability model. The process of land suitability classification is
the evaluation and grouping of specific areas of land in terms of its suitability for
a defined use. The main objective of the land evaluation is the prediction of the
inherent capacity of a land unit to support a specific land use for a long period of
time without deterioration, in order to minimize the socio-economic and
environmental costs Land suitability analysis is an interdisciplinary approach by
including the information from different domains, such as soil science, crop
science, meteorology, social science, economics and management. Being
interdisciplinary land suitability analysis deals with information, which is
measured in different scales including ordinal, nominal and ratio scales. In this
study. 30 years of productivity data across a number of states in India were used
to study the trend of productivity over the environmentally suitable regions of
India and to assess the impact of climatic suitability on production.

Similar models have been used extensively to evaluate the potential impact of
climate change on shifts in the production and growing regions of various
Turmeric can be grown in diverse tropical conditions from sea level to in this
model are 1500 m elevation, at a temperature range of 20-30°C with an annual
rainfall of 1500 kills the plant mm or more, under natural rainfall or irrigated .
Though it can be grown on different types of soils, it thrives best in well-drained
sandy or clay loam soils.

Fig:- Site suitability map of turmeric in India

TABLE – STATEWISE AREA, PRODUCTION AND PRODUCTIVITY Of TURMERIC IN
INDIA.
2.3 BOTANICAL DESCRIPTIONS

The genus Curcuma, one of the most important members of Zingiberaceae family,
is composed approximately 110 species, many of which have been shown to have
various uses (Sasikumar, 2005). It is common in tropical Asia and the Asia-Pacific
areas. The gemus name originated from the Sanskrit ‘kunkuma’ (Sasikumar,
2005). Curcuma longa (L) is the most important and famous species, generally
known as turmeric. Around four or five months after planting turmeric starts
flowering.
Turmeric flowers need 7 to 11 days reach blossoming stage and blossoming
normally continues another 7 to 11 days. For C longa, the flowering season is from
September to December,specific flowering duration is from 118 to 143 days after
planting (Nambiar et al., 1982).

Turmeric is a highly self-pollinating crop, a few varieties cross breed and can
produce seeds, but the crop is mainly reproduced asexually by planting rhizomes.
Most of varieties of turmeric have been cultivated separately in different places.
The fleshy, branched, interlaced rhizome has primary and secondary rhizomes,
and the shoots mostly come from the mother rhizomes. Its tuber always shows
aromatic property with yellow to brown color and 5 to 8 cm long, 1.5 cm thick,
generally color of inside part is deeper. The primary rhizome is called as “mother
rhizome” or bulb, pear-shaped in the center. The branches of mother rhizomes
are the secondary rhizomes, called "finger rhizomes". Just like ginger rhizome,
turmeric finger rhizome only germinates on a main axis. The shape of the rhizome
is conical, hemispherical and cylindrical (Jayaprakasha et al., 2001). Turmeric has
special cincinnus inflorescence, 1 which the successive pedicels are arranged in a
sort of spiral. But turmeric usually cannot breed real fruit. In fact, turmeric
propagates by its rhizomes.
Both mother rhizomes and finger rhizomes may be used as seed rhizomes, but
finger rhizomes are more commonly used in commercial production than are
mother rhizomes. The top of mother rhizome develops the above-ground parts,
i.e. shoots and leaves. Finger rhizomes sometime enlarge and form branches. The
first-order branches are known as primary fingers; new branches develop from
them and are called secondary fingers; and then there are tertiary fingers. Some
nodes on primary fingers are the future secondary fingers.

Besides the mother rhizome, some fingers also can turn into mother rhizomes
and develop shoots. Others show positive geotropic growth with all secondary
and tertiary fingers. The green leaf stems are nearly 1 m tall, and leaf blade length
usually ranges from 37 to 38 cm with a maximum of 50 cm. The petiole is narrow
but widens at the base of the blade (Maheshwari et al., 2006).

Since the 1930s, T. Suguira (1936) carried out primal chromosome research on
dicotyledonous plants, including Zingiberaceae, over a period of around 10 years.
This is the first available report of cytological studies on turmeric. Turmeric
materials were collected from a Japanese island called “Luchuan”. Suguira (1936)
concluded that Curcuma longa is diploid with 64 chromosomes and published
figures of turmeric chromosomes, clearly showing short rod-like chromosomes.
Similar research conducted later on related species showed that C. amada and C.
aromatica have 42 chromosomes, while C. zedoaria and C. petiolate both have 64
chromosomes (Venkatasubban, 1943: Nair and Sasikumar, 2009).

Other researchers found that turmeric varieties could have different numbers of
chromosomes, ranging from 62 to 64 (Ramachandran, 1969). And based on
already known acknowledge, Ramachandran speculated that triploid C. longa
may be a hybrid between two other species I Zingiberaceae, C. aromatica and
diploid C. longa.

The process growth and development of turmeric may be separated into three
stages. The first two months are the sprouting stage or could be called the growth
of seed rhizome stage. During the next approximately one month, finger rhizomes
appear and the turmeric plant has accumulated abundant nutrient and energy to
develop the shoots and leaves. After that the whole plant has finished all
preparation and then gives the priority to the growth of rhizome. Four or five
months after planting, turmeric could reach the highest LAI (leaf area index).
Under shade, the highest LAI may occur one month later. The highest LAI for a
turmeric variety under these two conditions, ie, open and shade, could be same
or differ significantly, depending on the variety. Li et al. (1997) separated
turmeric growth into two stages. The first stage is from rhizome leaves. At the
maximum point, more than 75% dry matter is in leaves. Then the growth center
gradually moves to the rhizomes. Finally, more than 40% dry matter will be saved
in rhizomes (Li et al., 1997).

2.4 PLANT MORPHOLOGY

Turmeric plants reach about 1 metre (3.3 feet) in height and bear long simple
leaves with long petioles (leaf stems). The leaves emerge from the branching
rhizomes that lie just below the soil surface. Older rhizomes are somewhat scaly
and brown in colour, while young rhizomes are pale yellow to brown-orange.
STEMS
The rhizome is fleshy with an ellipsoidal primary tuber at the base of each aerial
stem, ringed with the bases of old scale slightly curved leaves . when Mature, it
Bears Numerous Straight or Cylindrical lateral Rhizomes, called fingers, which
are In turn fingers, which are in turn repeatedly branched at approximate
right angles, thus forming dense clumps. Bright orange in colour, both inside
and outside, young tips white, a spicy smell is given off when the rhizome is
bruised. When cut, the yellow sap stains fingers and cloth ndelibly.

FLOWER
Tubular , white to yellow White, opening One at a time and borne on erect
Spike-like Inflorescences That are terminal on a central leaf Shoot, appearing
Between leaf Sheaths. Lower Bracts pale green With white Longitudinal Streaks
or white Margins, upper Ones white, Sometimes pink Tipped.
Bracteoles (small bract, especially on the pedicel of a flower) numerous, spirally-
arranged and densely hairy, forming pockets, each with flowers inside.

Fig:- flower of turmeric

RHIZOMES
Turmeric is a rhizome (root) that comes from the plant of the ginger family
(Zingiberaceae) native to India and is used as a spice in cooking. Curcumin is a
component of turmeric that has been most studied for its antiinflammatory
effects.

Fig:- Rhizomes of turmeric

2.5 CHEMICAL CONSTITUENTS OF TURMERIC

In general, the biggest component in turmeric is carbohydrates (69.4%), followed
by moisture (13.1%), based on partially dried weight. There are also some
proteins (6.3%). Fats (5.1%), and minerals (3.5%). All data above are based on dry
weight of turmeric (Bansal et al., 2008). To date, at least 235 compounds have
been extracted from turmeric. These include 22 diarylheptanoids and
diarylpentanoids, 8 phenylpropene and other phenolic compounds, 68
monoterpenes, 109 sesquiterpenes, 5 diterpenes, 3 triterpenoids, 4 sterols, 2
alkaloids, and 14 other compounds.
Before curcumin was isolated, it was known in traditional medicinal systems that
the rhizome of turmeric has valuable characters to cure ailment, but with the
analytical theory development, people know that the main extracts of interest
are curcumin and volatile oil (Tawney and Penzer, 1924: Lal, Now we know
turmeric is a source of omega-3 fatty acid and alpha-linolenic acid (Masuda et al.,
2001). Curcumin makes up two to six percent of turmeric.

Another three to seven percent is volatile oil (Bansal et al., 2008). Because of the
volatile oil in rhizomes, turmeric has an aromatic flavor and smell. Turmerone
(11.1%) is the main volatile oil compound, and it has been demonstrated that it
has the properties of neoplasm inhibitor and antivenom (Leong et al., 2008). In
addition, eucalyptol (11.2%), turmerone (11.1%), caryophyllene (9.8%), ar-
turmerone (7.3%) and sesquiphellandrene (7.1%) are all important components.
Unlike curcumin, turmerone should be extracted from fresh rhizomes. On
average, each turmeric plant can yield nearly 7.72 g volatile oil, rhizomes are the
main source, but they are also present in leaves.
The volatile oil from fresh, dried and cured turmeric rhizomes was isolated and
characterized chemically and its functionality with respect to its antioxidant
potential was studied. The volatile oil extracted from dried as well as cured
rhizomes showed a higher antioxidant potential than oil from fresh rhizomes
(Tayyem et al., 2006). It has been reported that extracts from turmeric leaves,
which include volatile oil, are useful to help drive away and kill mosquitos (Leong
et al., 2008).

CHEMICAL AND PHYSICAL PROPERTIES OF CURCUMIN

The chemical structure of curcumin is shown in Figure 1. Curcumin is a major

secondary metabolite of the perennial Asian plant .
 FIGURE – STRUCTURE OF CURCUMIN

Curcumin was identified as the active principle of turmeric in 1815, and its
Structure determined after crystallization in 1870 .Turmeric is only one
representative of more than 80 curcuma species of the ginger family.
Zingiberaceae . Turmeric is widely cultivated in many Asian countries particularly
in India where it is grown mostly for dietary use, and is a major component of the
spice curry. Additionally, turmeric is recognized for its medicinal properties, and
has been used for centuries in the treatment of a variety of ailments including
eczema, arthritis, ulcers, asthma, anemia and many others Resulting from
extensive studies over the last few decades, curcumin has emerged as a
promising anti-cancer agent and has been shown to target multiple and diverse
signaling pathways involved in disease causation and The attractiveness of
curcumin as a therapeutic agent is enhanced by its safety, affordability, and
history of long-term use . The IUPAC name of curcumin, also referred to as
diferuloylmethane,is(IE,6E)-1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6
heptadiene-3,5-dione. Molecular formula of C21H2006, corresponding to a
molecular weight of 368.37.
Curcumin is a yellow-orange crystalline powder with maximum absorbance at
430 nm and melting point of 183 °C . Curcumin exhibits hydrophobic and (slight)
hydrophilic properties owing to its aliphatic heptadienone linker and polar B
dicarbonyl and phenolic groups, respectively. Curcumin is sparingly soluble in
water, but shows greater solubility in some organic solvents such as acetone,
ethyl acetate, acetonitrile and ethanol. Its reported partition coefficient (Log P)
ranges from 2.5 to 3.3

FIGURE :- STRUCTURE OF THE MINOR CURCUMINOIDS

 Curcumin is a bis-a,ß-unsaturated B- diketone, and exists in equilibrium with its
enol tautomer. Studies involving IH, C NMR, and infrared spectroscopy have
shown that the enolate form predominates in alkaline solution Further, the
enolate form is energetically favored since curcumin then exis completely
conjugated and planar structure. In the enolate conforma alkaline conditions, the
phenolic hydroxyl is the major site of curcumin reacti curcumin donates a proton
and an electron from either of its phenolic hydroxyls via the ‘Sequential Proton
Loss Electron Transfer’ (SPLET) mechanism, resulting in a phenoxyl radistructure.

The donation of a phenolic H underlies curetnin’s antioxidant activity and its

instability at alkaline pH. In contrast, under acidic conditions, the bis-keto form
of curcumin predominates and it becomes a potent H donor from the weak
central C-H bond. Up to eight different conformational isomers of the enolic
curcumin have been proposed from crystallization studies, with three crystalline
forms exhibiting varying degrees of solubility identified depending on the type of
solvents used for extraction andpurification. All three crystalline forms exist as
the B-keto-enol tautomer but differ in their hydrogen bonding, molecular
packing, and the relative orientation of theketo enol groups in neighboring
molecules. Form 1, the type typically seen in commercial preparations of
curcumin, has a slightly twisted conformation. Forms 2 and 3 show a linear,
planar conformation and have a slight increase in solubility compared to form 1.

Fig:- Turmeric powder

FIGURE - Enol (pH 8) vursus bis – keto ( pH 3) Tautomers Of Curcumin
and their different site of H – donetion

CHAPTER -3
METHODS AND MATERIALS

Presentation of the study area:-

The farms in which the experiments were carried out were located in the city and
the outskirts of balarampur ramanujganj It is tropical herb which grows in both
tropics and subtropics.It can grow from sea level to 1500m above the sea. It grows
at a temperature range of 20-35°c with an annual rainfall of 1500mm or more.It
requires a humid climatic condition. It is grown under rainfed or irrigated
conditions.
Soil used for Turmeric cultivation should be rich and friable.It grows best in well
drained sandy or clayey loam with a little higher sand content It grows on
different types of soils from sandy loam, light black, clay loams to red soils with a
pH range of 4.5-7.5 and should have a good organic status.

CULTIVATION :-
Turmeric needs high temperatures, between 20 and 30°C (68-86 "F), and
sufficient water to grow normally (Mohammad et al., 2009). In turmeric's native
planting area in Asia, it mostly grows in hot south and southeast Asia, and it has
spread to several tropical and subtropical regions (Tawney and Penzer, 1924).
Okinawa prefecture, southern Japan, some field tests showed that turmeric
rhizome seed did not sprout below 10°C or above 40°C (Ishimine et al., 2004). By
increasing the temperature from 15°C to 25°C, sprouting was increased from 76
to 100% and the rate was constantly high between 25°C and 35°C (Figure 2).
Above that point, the sprouting rate rapidly decreased to almost 0% at 40°C .
Researchers have demonstrated that different environmental conditions may
contribute to huge differences varieties were tested in two locations in different
provinces curcumin content. Four India. At one location, one. variety contained
60% of curcumin concentration than it did at another location. Other characters,
like biomass and growth rate also differed by planting locations.
Hence selecting proper variety for each planting area is an important
consideration. Each turmeric rhizome used for planting is about 30 g, giving a
planting rate of about 2000 kg ha’. Both mother and primary lateral rhizomes are
used. The size of seed rhizome usually has important effect on the growth of the
plant i.e. bigger seed always mean stronger plants. But this rule does not always
work very well for turmeric, L.e. bigger seed may not mean better. Thirty grams
is sufficient weight to achieve rapid emergence . But in some states of India, 4
cm is the suggested planting depth. Each planting depth standard should be based
on specific soil type. Earlier emergence enables turmeric grow faster than weeds,
allowing it to grow taller than weeds. Taller nurmeric suppresses surrounding
weeds and that will significantly decrease the biomass of weeds compared to late
sprouting, L.e. milder weed infection . In some countries, it is normal to plant
turmeric with other crops; corn-turmeric intercropping is the most common
planting system , But these planting systems are likely to decrease the yield of
each crop. There is planting pattern which consists of corn and turmeric, corn
grows faster than turmeric, like a big cap and take much light from turmeric,
which makes turmeric cannot get enough light to meet the requirement of
photosynthesis. Besides, stronger corn can also absorb more nutrients and water
from soil. In all, corn-turmeric-intercropping system could bring high benefits in
terms of total field production but may cause some loss in terms of turmeric
production. The competition between weed and turmeric, com and turmeric, but
in the first one turmeric was the winner, in the second one turmeric was defeated
. When just considering turmeric, we just need to find a suitable planting pattern
only for turmeric i.e. monoculture of turmeric .

Figure :- Turmeric Cultivation in india

LOCATION :-

The important states which cultivate turmeric are Andhra Pradesh, Tamil Nadu,
Orissa, Karnataka, Wet Bengal, Gujarat, Meghalaya, Maharashtra and Assam
.Andhra Pradesh solely occupies 35.0% of area and 47.0% of Turmeric
production.

SEASON :-
In India, Turmeric cultivation is done in two seasons i.e., February-May and
August-October.

CLIMATE AND SOIL :-

Turmeric requires a warm and humid climate. It can be grown in diverse tropical
conditions from sea level to 1500mm above MSL within a temperature range of
20-30°C with a rainfall of 1500 mm or more per annum or under irrigated
conditions. Though turmeric thrives in different types of soil ranging from light
black loam, red soils to clayey loams, rich loamy soils having natural drainage and
irrigation facilities are the best. Turmeric cannot stand water stagnation or
alkalinity.

Turmeric can be cultivated organically as an intercrop along with other crops

provided that all the companion crops are also organically grown. In some areas,
turmeric is grown as an intercrop with mango, jack and litchi and on the west
coast with coconut and arecanut. Often castor and pigeon pea are planted on the
borders and on irrigation channels to provide Shade.

LAND PREPARATION :- While preparing the land, minimum tillage operations

may be adopted. Beds of 15 cm height,1 m width and of convenient length may
be prepared giving at least 50 cm spacing between beds. In the case of the
irrigated crop, ridges and furrows are prepared and the rhizomes are planted in
Shallow pits on the top of the ridges. Spacing generally adopted is 45-60 cm
between the ridges And 15-20 cm between the plants. Solarisation of beds is
beneficial in checking the multiplication Of pests and diseases causing
organisms. The polythene sheets used for soil solarisation should Be kept away
safely after the work is completed.

PLANTING MATERIALS :- Carefully preserved seed rhizomes free from pests

and diseases which are collected from organically cultivated farms should be used
for planting. However, to begin with seed material from high yielding local
varieties may be used in the absence of organically produced seeds. For sowing,
both the mother- rhizomes and fingers are used. The fingers are cut into 4-5 cm
long pieces, and the mother rhizomes are planted as such or split into two; each
having at least one sound bud. The seed is sometimes sprouted under moist straw
before sowing.

VARIETIES :-

A number of cultivars are available in the country and are known mostly by the
name of the locality where they are cultivated. The cultivated varieties show
considerable variation in size and colour of the rhizomes and curcumin content.
More than 5 per cent curcumin content and lemon yellow, orange or orange
yellow coloured turmeric powder are preferred in the international market.
There are two dominant types of turmeric found on the world market: ‘Madras’,
and ‘Alleppey, both named after the regions of production in India. The orange-
yellow flesh Alleppey turmeric is predominantly imported by the United States,
where users prefer it as a spice and a food colorant. Alleppey turmeric contains
about 3.5% to 5.5% volatile oils, and 4.0% to 7.0% curcumin. In contrast, the
Madras type contains only 2% of volatile oils and 2% of curcumin. The Madras
turmeric is preferred by the British and Middle Eastern markets for its more
intense, brighter and lighter yellow color.
The Patna variety Is noted for its deep colour. Of the two types cultivated in
Maharashtra, ‘Lokhandi’ has bright coloured hard rhizomes and the other has
light-coloured soft rhizomes. The popular commercial varieties in Andhra Pradesh
are 'Duggirala' of Guntur and Tekurpeta' which has long, stout, smooth and hard
fingers. 'Kasturi Pasupa' of the Godavari Delta, the 'Armoor type of the
Nizamabad area and the 'Chaya Pasupa' are the other important varieties of
Andhra Pradesh. In Orissa important varieties cultivated are Roma, Suroma,
Ranga and Rasmi. Lakadong variety of ginger is grown in Meghalaya and this
variety is popular for high curin content of 5 to 5.05%.

PLANTING :-
At the time of planting 25 g powdered neem cake mix well with soil
is applied in each pit taken at a spacing of 20-25 cm within and between rows.
Seed rhizomes may be put in shallow pits and covered with well rotten cattle
manure or compost mixed with Trichoderma (10 gm compost inoculated with
Tricoderma). A seed rate of 1000 kg rhizomes is required for planting one acre of
land. As an intercrop in a fruit-garden seed rate may be as low as 125-200 kg per
acre. Turmeric can be planted during April-July with the receipt of pre monsoon
showers.
IRRIGATION :-
Turmeric has a long period of growth and high demand of water. In
general, higher level of irrigation always means higher Leaf Area Index (LAI),
tillers and plant height .

Comparing drip and flooding irrigation, drip irrigation systems provide durable
and light irrigation near the root. More water is absorbed directly by the root and
quickly. Contributing to less water loss. In addition, the low availability of soil
water between turmeric plants makes it harder for weeds to grow, thus
suppressing weeds likes mulch. In terms of water productivity, drip irrigation
system needs about 20 cm water less than the check basin method.

The first overhead irrigation should be applied at planting. After that, irrigation
could be scheduled. Turmeric has different water needs when grown different
environments. The irrigation water /cumulative pan evaporation (IW/CPE)
system could be used to get a higher water productivity . Suggested depth of drip
irrigation is about 40 to 50 mm. From several experiments, irrigating at 1.2
IW/CPE schedules can give good results in terms of higher growth and yield. The
ratio of 1.2 IW/CPE means that for each month the amount of irrigation water
should be 20 % higher than average evaporation water. But during the first two
months the ratio of IW/CPE could be increased appropriately. Actual weather and
other environmental conditions should be considered together with
recommended irrigation standard .

MANURE AND FERTILIZERS :-

Farmers use natural fertilizers, animal dung for a good crop and for the maximum
output and avoid using other harmful pesticides and chemicals.
While planting rhizomes in the pits application of well rotten cow dung and
compost from their own farm at 2-3 tonne/acre should be given as a basal dose.
Fertilizer can be divided into two types, chemical fertilizers such as urea, and
organic manures such as poultry manure. Some experiments showed that proper
rate and amount of chemical fertilizers can give pretty good yield , but other
studies showed that conjunctive use chemical fertilizers and organic fertilizers
can get better results. These two fertilizers have different characteristics and
should be combined. Specifically, chemical fertilizers contain higher nutrient
concentrations and are more available and readily absorbed. On the other hand,
organic fertilizers can improve physical, chemical and biological properties of soil.
Organic fertilizers provide plants a comprehensive friendly environment that
enhances the absorption of water and plant nutrients. One experiment showed
that use of manure to provide 75 % of substitutable N resource and normal
amount of P and K resource can get obvious increase. Vermicompost, goat
manure and poultry manure could be suitable sources of organic fertilizer.
Inoculation of nitrogen fixing bacteria into vermicompost increased availability
of N. These bacteria could increase turmeric yield, biomass and microbial
population. Available bacteria source could be Arthrobacter, Klebsiella. Serratia
and so on (Ponmurugan, 2012). In addition, vermicompost has a remarkable
difference on the development of mycorrhizae . Application of poultry manure or
combination of poultry manure and NPK fertilizer significantly increased soil
chemical composition and enhanced growth parameter and vigor during two
seasons. During different phases of the growth cycle, turmeric has different
nutrient demands. During the rapid growth phase, turmeric needs to uptake
more nutrients. Specifically. turmeric needs more potassium during the first three
months, nitrogen during the first four months, and phosphorus during the first
five months. After that, the demand will decrease gradually (Ravindran et al.,
2007). Common deficiencies often occur for macronutrients like nitrogen,
phosphorus and potassium. The use of organic fertilizers may cost more than use
of chemical fertilizers due to more labor needed, but more economic benefit
which higher yield brings can easily cover Although micronutrients are not so
abundant as macronutrients, some of them also are essential for plants. For
example, iron involves various physiological processes like photosynthesis and
electron transportation.
The deficiency of iron, zinc and boron are the most common problem (Babu,
1989). The typical symptom of iron deficiency is chlorosis, which always appear
in young leaves first. The leaves could be entirely white due to the absence of
chlorophyll, which could be destructive. Iron is key because it is the central
element to synthesis of chlorophyll. Iron deficiency is a common deficiency in
some calcareous and alkaline soil. Too much phosphate in acid soil could also
induce iron deficiency. To prevent this deficiency and help turmeric grow, farmers
could apply FeSO (30 kg-ha") as a foliar spray of 0.5 % FeSO, in the third, fourth
and fifth month after planting .
Zinc deficiency is also very common in turmeric planting and it was regarded as
the most widespread micronutrient disorder of food crops in India and the world,
particularly in arid and semiarid regions where alkaline soils predominate. The
data showed that 47% of Indian soils were found to be deficient in zinc. The main
symptoms are light green, yellow and white tissues between the veins of leaves
in older leaves. In addition, it could result in narrow leaves, early dropping of
leaves and stunted growth. To prevent this deficiency and help turmeric grow,
farmers could apply ZnSO4(15 kg/ha)

HARVESTING AND CURING :-

The crop has to be harvested at the right maturity and is ready for harvesting in
about 7 to 9 months after sowing depending upon the variety. The aromatic types
mature in about 7 months,The intermediate types in about 8 months and the late
types in about 9 months. Usually the land is ploughed and the rhizomes are
gathered by hand picking or the clumps areCarefully lifted with a spade Harvested
rhizomes are cleaned of mud and other extraneous matter Adhering to them. The
average yield per acre is 8-10 tonnes of green turmeric.

Fingers are separated from mother rhizomes. Mother rhizomes are usually kept
as seed material. The green turmeric is cured for obtaining dry turmeric. Curing
involves boiling of rhizomes in fresh water and drying it in the sun. No chemical
should be used for processing. The cleaned rhizomes are boiled in copper or
galvanized iron or earthen vessels, with water just enough to soak them. Boil till
the fingers/mother rhizomes become soft. The cooked turmeric is taken out of
the pan by lifting the troughs and draining the water into the pan itself. The same
hot water in the pan can be used for boiling the next lot of raw turmeric which is
already filled in the troughs Alternatively, rhizomes may also be cooked using
baskets with perforated bottom and sides. The mother rhizomes and the fingers
are cured separately. The cooking of turmeric is to be done within 2-3 days after
harvest.

The cooked fingers/mother rhizomes are spread on bamboo mats or cement floor
under the sun. for drying. The rhizomes are spread in 5-7 cm thick layers for
desirable colour of the dried product. During night time the material should be
heaped or covered. It may take 10-15 days for the rhizomes to be completely dry.
Artificial drying using cross-flow hot air at a maximum temperature of 60°C is also
found to give a satisfactory product. In the case of sliced turmeric, artificial drying
has a clear advantage giving brighter coloured product than sun drying which
Tends to suffer from surface bleaching. The recovery of dry product varies from
20-25% depending upon the variety and the location where the crop is grown.
Dried turmeric has a poor appearance and rough dull colour outside the surface
with scales and root bits. Smoothening and polishing the outer surface by manual
or mechanical rubbing improves the appearance.

Manual polishing consists of rubbing the dried turmeric fingers on a hard surface.
The improved method is 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 filled with turmeric is rotated, polishing is effected 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. The
colour of the turmeric always attracts the buyers. In order to impart attractive
yellow colour, turmeric suspension in water is added to the polishing drum in the
last 10 minutes. When the rhizomes are uniformly coated with suspension they
may be dried in the sun.

STORAGE :-
The preservation of rhizomes is one of the most essential things for
planting Turmeric because most famers will use about 15 to 20 percentage of
rhizomes harvested As “seed”. The quality of rhizome is the first importan
challenge for all crops that farmers need to face because the yield of crop always
is the most important target. It is important to understand the reasons why
storage is so important for seed Rhizomes. Jayakumar et al. (2001) found that the
content of some essential substances Including protein, RNA and nucleic acids
increased gradually starting at 15 to 30 days After stored. And this process
enhanced rapidly around 75 days during storage. These Substances play a
dominant role in sprouting in other rhizome and tuber plants .
This finding may also apply to turmeric but has not been proven (Jayakumar et
al., 2001).
The following methods of turmeric rhizome storage has been reported in the
lecture:-

1.) Stored in pots lined with saw dust in shade in specially made cubicles to avoid
Heat and light (John and K, 1992);
2) A pit of 60 cm deep and large enough to hold the seed rhizomes is dug in a
cool, Shady, dry location. Covered lightly with loose, dry soil and turmeric,
banana, or other Leaves (Ravindran et al., 2007).
3.) Seed rhizomes stored under shade and covered with turmeric leaves plastered
together with mud and cow dung (Ravindran et al., 2007)
4.) Turmeric seed rhizomes could be stored in zero energy chamber with
minimum storage losses due to physiological loss in weight, rotting, and insect
damage.
5.) Rhizomes for consumption and processing may be dried and be stored under
Ambient room conditions in polyethylene bags with 0.5 % ventilation in a dry and
cool Room; If under field conditions, rhizomes may be stored in pits lined with
wheat straw.Some experiments have demonstrated that the content of the most
iimportan Constituents, curcumin and volatile oil, didn’t change or only changed
slightly regardle Of how long or short duration of storage under suitable storage
processes .

Preservation of seed :-
Rhizomes for seed are generally heaped under the shade of trees or in well-
ventilated sheds and covered with turmeric leaves. Sometimes, the heap is
plastered over with earth mixed with cow dung. The seed rhizomes can also be
stored in pits with sawdust. The pits can be covered with wooden planks with one
or two holes for aeration.
Yield :-
The yield of pure crop varies from 8000 to 10000 kg per acre. Under
exceptionally favourable conditions, viz. abundant manuring and copious
irrigation it may be as high as 12000 kg per Acre.

PRODUCTION OF TURMERIC IN CHHATTISGARH :-

Total area, production and productivity of the turmeric crop in Chhattisgarh
(2010-11 to 2019-20) is presented in table 1. It reveals that the area of turmeric
crop increased from 8635.83 (9747.25, 10791.) ha in 2010-11 to 10933 ha in 2013-
14, while it is decreased in year 2015-16 and 2016-17, and again increasing from
year 2017-18. The calculated compound growth rate in area of turmeric shows a
significant growth rate of 2.69 per cent. The similar trand was found in production
of turmeric which registered a positively significant compound growth rate of
2.62 per cent. Productivity of the turmeric shows significantly negative growth
rate (-0.06 per cent.) which is the state where paddy is grown as main Kharif crop.

Table :- Area Production and productivity of turmeric in Chhattisgarh

 CHAPTER – 4
PESTS AND DISEASES MANAGEMENT

PESTS :-
If shoot borer incidence is noticed, such shoots may be cut open and larve picked
out and Destroyed. If necessary neem oil 0.5% may be sprayed at fortnightly
intervals.

DISEASES :-
No Major disease is noticed in turmeric. Leaf spot and leaf blotch can be
controlled by restricted use of Bordeaux mixture 1%. Application of Trichoderma
at the time of planting can check the incidence of rhizome rot.

• Leaf Spot ( Colletotrichum Capsici)

PATHOGEN
Causal organism - Colletotrichum capsici

Symptoms
• In affected leaves, elliptical or oblong spots with yellow halo are seen.
• The centre of spots are greyish white and then with numerous black dots in
centre.
• As the disease advances, the leaves dry up and give a Scorched appearance.
Management

• Field sanitation.
• Spray with Mancozeb 0.25% or copper oxy chloride 0.25% immediately
after the appearance of symptom and at 15 days inte

• RHIZOME ROT
Causal organism :- Pythium aphanidermatum

Symptoms
• In infected pants, basal portion of the shoots appear watery and soft.
The root system is very much reduced.
The leaves exhibit gradual drying along the margin.
Infected rhizomes soft, rotted, colour changes into different shades of brown.
Management
Use disease free planting material.
Providing good drainage facilities.
• Rhizome dip in copper oxy chloride or zineb ( 0.3%) for 30 minutes before
planting
• Soil drenching with copper oxy chloride (0.25%) in and around affected plants
application of Pseudomonas fluorescens talc formulation (2.5 kg/ha)

• Leaf Blotch-Taphrina maculans

Symptoms
This disease usually appears on lower leaves in October and November.
The individual spots are small 1-2 mm in width and are mostly rectangular in
shape. The disease is characterized by the appearance of several spots on both
the surfaces of leaves, being generally numerous on the upper surface. They are
arranged in rows along the veins. The spots coalesce freely and form irregular
lesions. They first appear as pale yellow discolorations and then become dirty
yellow in colour. The infected leaves disort and have reddish brown appearance.

Disease cycle
It has been widely acknowledged that synthetic fertiliz ers, pesticides and
fungicides are more effective and regularly use for the management of crop for
yield all

over the world. However, these chemicals are harmful to the ecosystem and it
also reduces development of micro bial activities in the soil. Considering all
these facts and overcome theses problem, alternative method of crop
management using traditional practices is also equally effective tool for crop
management. Furthermore, indig enous practices are more popular among
tribal farmers in the state. It might be due to low cost and locally availa ble
materials. The yield and quality of turmeric under traditional methods of
cultivation appears to be enhanc ing by increased microbial activities in the soil
and im proved nutritional status in the root zone as well as in the plant system.
Higher yield and quality under tradi tional methods of cultivation has also been
recorded in turmeric (Swain et al, 2007).
Management
Select seed material from disease free areas.
• Treat the seed material with Mancozeb @ 3g/litre of water or
Carbendazim 1 g/litre of Water for 30 minutes and shade dry before
sowing.
• Spray mancozeb @ 2.5 g/litre of water or Carbendazim @ 1g/litre; 2-3 sprays at
Fortnightly intervals. The infected and dried leaves should be collected and burnt
in order to reduce the Inoculum source in the field.
Spraying Cpper oxychloride at 3 g/l of water was found effective against leaf
blotch. Crop rotations should be followed whenever possible.
Minor diseases
a. Dry rot – rhizoctonia bataticola
b. Leaf spot – Cercospora curcuma
c. Leaf Blight – Rhizoctonia Solani
d. Brown rot - It is a complex disease caused by the nematode Pratylenchus
sp, associated with Fusarium sp.

CHAPTER – 5
UTILISATION

Uses of Turmeric :-
Turmeric is used not only as a spice, but it also widely used in
the treatment of certain ailments such as arthritis, joint pain gallbladder diseases
and other kidney problems.
Turmeric is often applied topically to the skin to treat pain, ringworm, bruising,
infections and other inflammatory skin conditions. The essential oil present in
turmeric is used in the cosmetic industry as an ingredient in scented soaps and
perfumes. In food and manufacturing, the resin obtained from turmeric is used
as a flavor and color component in foods.
You can consume turmeric in a different way to get its nutritional benefits. Make
turmeric tea or add some turmeric powder in milk for wound healing. Numerous
health benefits of the single herb and used in cooking also all over the world.
Turmeric herb plays important role in Ayurveda therapies and hold powerful
medicinal properties. Mentioned below are the best health benefits of using
Turmeric.

Medicinal Uses :-
1. Anti-inflammatory properties of turmeric :-
Curcumin, the main component in turmeric, has excellent anti-inflammatory
properties. In fact, studies have found that it is so powerful that it is capable of
matching the effectiveness of anti-inflammatory drugs. Curcumin targets
multiple steps in the inflammatory pathway, at the molecular level. It blocks NF-
kB, a molecule that travels into the nuclei of cells and turns on genes related to
inflammation. Turmeric can thus help combat inflammation.

2. Turmeric helps in prevention of cancer :-

Curcumin present in turmeric has been found to be very effective in interfering
with cancer development in the body. It can also help boost the effects of
chemotherapy. It has been noted that this cancer prevention ability of turmeric
becomes even stronger when used in combination with freshly ground black
pepper.

3. Turmeric for arthritis and joint pain relief :- anti-inflammatory properties

have been instrumental in treating osteoarthritis and rheumatoid
 arthritis. Turmeric also contains anti-oxidants which destroy the free
radicals in the body that damage the cells and lead to arthritis. People
suffering from arthritis are advised to take turmeric on a daily basis.

4. Turmeric boost your immune system :-

Lipopolysaccharide is a substance present in turmeric which has anti-bacterial,
anti-fungal and anti-viral properties which help stimulate the human immune
system. Not only does it improve the functioning of the immune system, but it is
also very helpful in treating colds and coughs. Drink turmeric milk or tea to your
boost immunity power.

5. Use turmeric for liver detoxification :-

Turmeric is capable of increasing the production of certain vital enzymes which
detoxify the blood in the liver by breaking down and reducing the toxins. By
improving blood circulation too, turmeric is instrumental in promoting good liver
health.

6. Turmeric for skin whitening :-

Turmeric keeps skin healthy in more ways than one. It helps reduce oil secretion
by the sebaceous glands, thus inhibiting the growth of pimple-causing bacteria.
Long-term usage of turmeric on the skin can also clear scars caused by acne.
The antioxidants present in curcumin has been known to fight signs of aging such
as wrinkles and pigmentation by curbing the growth of free radicals.

7. Benefits of turmeric in wound healing :-

Turmeric has excellent antibacterial and antiseptic properties. This makes

it extremely useful when used for the purpose of quick and efficient
wound healing. Studies have found that turmeric is capable of healing
wounds completely within a very short period of time.
 CHAPTER -6
DISCUSSION

It has been widely acknowledged that synthetic fertilizers, pesticides and

fungicides are more effective and regularly use for the management of crop for
yield all Over the world. However, these chemicals are harmful to the ecosystem
and it also reduces development of micro bial activities in the soil. Considering all
these facts and overcome theses problem, alternative method of crop
management using traditional practices is also equally effective tool for crop
management. Furthermore, indig enous practices are more popular among tribal
farmers in the state. It might be due to low cost and locally availa ble materials.

The yield and quality of turmeric under traditional methods of cultivation

appears to be enhancing by increased microbial activities in the soil and im
proved nutritional status in the root zone as well as in the plant system. Higher
yield and quality under tradi tional methods of cultivation has also been recorded
in turmeric (Swain et al, 2007).

CHAPTER - 7

CONCLUSION

Turmeric is one of the most precious and powerful plant on earth and is being
used as a natural wonder by the ancient people of India. Turmeric is proving
beneficial in the treatment of many different health conditions from cancer to
Alzheimer’s disease. Studies at Jawaharlal Nehru Centre for Advanced Scientific
Research in Bangalore, India shown that turmeric may play a vital role in fighting
HIV/AIDS, particularly HIV, Type 1 10. Consequently, agents that can modulate
multiple cellular targets are now attractive objects of research. As this review has
shown Curcumin is one such agent and has potential to treat various diseases.
More extensively well controlled clinical trials are now needed to fully investigate
its potential. Regardless of all these Curcumin has established as a foodstuff and
also a natural medicine because of its low cost, proven chemopreventive and
therapeutic potential and potent pharmacological activities of turmeric at in-vivo
and in-vitro which made it a nature’s precious drug. Curcumin is rapidly moving
from kitchen shelf toward the clinic.

CHAPTER – 8
PHOTOGRAPHY
 CHAPTER – 9
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