National Turmeric Board
The National Turmeric Board was officially launched on January 14, 2025, by Union Minister of Commerce and Industry, Piyush Goyal, in Nizamabad, Telangana. This initiative aims to enhance the welfare of turmeric farmers and boost the production and export of turmeric, a spice often referred to as India’s “Golden Spice” due to its economic and health significance.
Need for the National Turmeric Board
The establishment of the National Turmeric Board responds to several pressing needs in the turmeric sector:
– Farmer Welfare: Turmeric farming is a vital source of income for farmers across India. The Board aims to improve their livelihoods by focusing on welfare initiatives.
– Research and Development: There is a need for innovation in turmeric cultivation and product development to maintain competitiveness in global markets.
– Export Enhancement: With India holding over 62% of the world’s turmeric trade, there is significant potential for increasing exports, which the Board will facilitate.
– Quality Assurance: Ensuring high-quality standards for both domestic consumption and international trade is crucial for sustaining market demand.
Functions of the National Turmeric Board
The National Turmeric Board has several key functions:
– Promotion of Research: The Board will focus on developing new turmeric varieties and products through research initiatives.
– Market Development: It will explore new international markets for turmeric products and enhance logistics and supply chains.
– Awareness Campaigns: The Board will promote awareness regarding the health benefits and medicinal properties of turmeric.
– Capacity Building: Training programs will be implemented to enhance the skills of turmeric growers, helping them maximize their production potential.
– Quality Standards: Establishing and maintaining quality and safety standards for turmeric production and exports.
Headquarters
The headquarters of the National Turmeric Board is located in Nizamabad, Telangana, a region known for its significant turmeric production.
Turmeric Production in India
India is the largest producer, consumer, and exporter of turmeric globally.
Key statistics include:
– In the 2022-23 agricultural year, approximately 3.24 lakh hectares were under turmeric cultivation in India, yielding about 11.61 lakh tonnes, which accounts for over 75% of global production.
– More than 30 varieties of turmeric are cultivated across 20 states, with major producing states including Maharashtra, Telangana, Karnataka, and Tamil Nadu.
Global Context
India dominates the global turmeric market with substantial contributions to both production and trade:
– India holds a 62% share of world trade in turmeric.
– In FY 2022-23, India exported around 1.534 lakh tonnes of turmeric products valued at approximately $207.45 million. Major export destinations include Bangladesh, the UAE, the USA, and Malaysia.
Importance for Farmers
The establishment of the National Turmeric Board is expected to have a profound impact on farmers:
– By enhancing income through better market access and export opportunities.
– Providing support in terms of research and development to improve crop yields.
– Facilitating training programs that empower farmers with modern agricultural practices.
The creation of this board signifies a strategic move by the Indian government to harness the full potential of turmeric cultivation while ensuring that farmers benefit from their hard work in this lucrative sector.
Turmeric Cultivation
Soil Preparation: 
- Turmeric thrives best in well-drained, loamy soils rich in organic matter. The ideal pH range is between 6.0 to 7.0. Clayey soils with high humus content are particularly suitable
- Land preparation involves deep ploughing (about four times) to achieve a fine tilth. Hydrated lime may be added to improve soil quality, especially in laterite soils
- Turmeric needs consistent moisture; irrigation may be necessary depending on soil type—15 to 23 irrigations for clayey soils and up to 40 for sandy loams throughout the growing season
Planting Time:
- The optimal planting period varies by region but generally occurs after pre-monsoon showers, typically between April and July. In Kerala and other coastal areas, planting can commence as early as April-May
Common Pests Affecting Turmeric
1. Shoot Borer (Conogethes punctiferalis):
– The larvae bore into the pseudostems, damaging internal tissues and leading to stunted growth.
– Management includes monitoring for signs of damage and applying appropriate insecticides.
2. Rhizome Fly (Mimegralla coeruleifrons):
– This pest infests the rhizomes, causing decay and reducing yield.
– Control measures involve using healthy planting material and applying insecticides as needed.
3. Leaf Roller (Udaspes folus):
– Larvae roll the leaves, which can hinder photosynthesis.
– Regular scouting and timely insecticide applications can mitigate damage.
4. White Grub (Holotrichia spp.):
– These beetles feed on roots, leading to poor plant vigor.
– Cultural practices like crop rotation and soil management can help control their population.
5. Thrips (Stenchaetothrips indicus):
– These tiny insects suck sap from leaves, causing discoloration and reduced growth.
– Neem oil or other organic pesticides are effective in managing thrips infestations.
6. Rhizome Scale (Aspidiella hartii):
– Scales attach to the rhizomes, weakening the plants.
– Regular inspection and treatment with appropriate pesticides can control this pest.
Common Diseases Affecting Turmeric
1. Rhizome Rot (Pythium spp.):
– Symptoms include soft, water-soaked lesions on rhizomes, leading to plant collapse.
– Management strategies include using disease-free planting material, treating seeds with fungicides like Mancozeb, and improving drainage.
2. Leaf Spot (Colletotrichum capsici):
– Characterized by dark spots on leaves that can merge and cause significant leaf loss.
– Control involves removing infected leaves, applying fungicides, and practicing crop rotation.
3. Leaf Blotch (Taphrina maculans):
– This disease causes yellowing and blotching of leaves.
– Management includes foliar sprays with fungicides such as Mancozeb or Copper oxychloride.
4. Bacterial Wilt (Ralstonia solanacearum):
– Affects all branches of the plant, causing wilting and yellowing starting from the lower leaves.
– Prevention focuses on using resistant varieties and maintaining good soil health.
5. Dry Rot (Rhizoctonia bataticola):
– Causes wilting and decay of rhizomes; symptoms appear as brown patches.
– Treatment includes soil sterilization and applying fungicides when symptoms are observed.
Turmeric, a staple spice in many cuisines and traditional medicines, comes in various types, each with unique characteristics and benefits. Here’s an overview of the common turmeric varieties, focusing on their features and uses.
Common Types of Turmeric
1. Curcuma longa (Standard Turmeric):
– This is the most widely used variety, recognized for its vibrant yellow color and high curcumin content, which provides numerous health benefits, including anti-inflammatory properties.
– It is commonly found in powdered form and is a key ingredient in curries and other dishes.
2. Lakadong Turmeric:
– Originating from Meghalaya, Lakadong turmeric is renowned for its exceptionally high curcumin concentration, ranging from 7% to 12%.
– It is often considered one of the best turmeric variants globally due to its potent medicinal properties.
3. Alleppey Turmeric:
– This variety comes from Kerala and contains about 5% curcumin. It is well-regarded for its use in Ayurvedic remedies and culinary applications.
– Known for its rich yellow color and strong flavor, it is often used in high-quality curry powders.
4. Erode Turmeric:
– Hailing from Tamil Nadu, Erode turmeric has received a Geographical Indication (GI) tag due to its unique qualities. It typically contains around 3-4% curcumin.
– This variety is sought after for its bright color and flavor, making it popular in both culinary and medicinal uses.
5. Sangli Turmeric:
– Grown in Maharashtra, Sangli turmeric also holds a GI tag and accounts for over 70% of the state’s production. It features a deep-orange color and is often used for medicinal purposes.
6. Sugandham Turmeric:
– This variety is known for its aromatic properties and moderate curcumin content. It is primarily cultivated in southern India.
7. IISR Prabha and IISR Prathibha:
– Developed by the Indian Institute of Spices Research, these varieties are recognized for their high yield (up to 39.1 t/ha) and good curcumin content (around 6%). They are suitable for various climatic conditions.
8. White Turmeric (Curcuma zedoaria):
– Less common than Curcuma longa, white turmeric has a milder flavor and is used primarily in traditional medicine rather than cooking.
9. Wild Turmeric (Curcuma aromatica):
– Known for its aromatic properties, wild turmeric is primarily used in skincare and Ayurvedic treatments rather than culinary applications.
10. Black Turmeric (Curcuma caesia):
– This rare variety has a dark interior and is valued for its medicinal properties, particularly in traditional medicine practices.
Source: PIB
