La industria Minera en el Contexto Nacional

Turmeric crop is usually ready for harvest after about 6 to 9 months of growth, depending upon the variety. At maturity, the leaves turn yellow, fade, and, subsequently wither and dry. Maximum rhizome yield and dry rhizomes are obtained at this stage. At harvest, the leaves and stems are cut close to the ground to maximize the removal of vegetative material. Because the rhizomes are dug by manual labor, the fields are irrigated prior to digging to ease and speed the harvesting process.

Rhizomes are subsequently cleaned, and fingers are separated from mother rhizomes.

Although the harvest period varies for different areas, in most of the regions of India, harvests begin in December or January and continue through March. The main harvesting period is February to April in Andhra Pradesh, the end of February in Maharashtra, from January to March in Kerala and Tamil Nadu, and January to February in Madhya Pradesh.

Harvesting of turmeric rhizome is labor intensive, requiring skilled labor to dig out the crop.

The nonavailability of such skilled labor, the high wages demanded by them to harvest the crop, and the higher field losses and damage to the crop by manual harvesting, necessitate the need to develop a suitable mechanical harvester for turmeric. A prototype harvester with optimized design parameters is being evaluated for its performance and the further line of work is in process (Kathirvel and Manian, 2002).

About 15 to 20% of the harvested rhizomes is retained by the farmers as seed material.

Preservation of seed rhizomes is one of the most important aspects in the cultivation of turmeric.

At the time of harvest, a requisite quantity of sound, undamaged, well-developed turmeric fingers must be carefully selected and cleaned for preserving as seed. From the time of harvesting of rhizomes (January to February) and till subsequent planting of the crop (May to June), the seed rhizomes are to be stored (90 to 105 d) in healthy and viable conditions. Generally, a pit of 60 cm deep and large enough to hold the seed rhizomes is dug in a cool, shady, dry location. The seed rhizomes are placed in the pit and covered lightly with loose, dry soil and turmeric, banana, or other leaves. Ilyas (1978) observed that the seed rhizomes stored under shade and covered with turmeric leaves plastered together with mud and cow dung. In this manner, the seed rhizomes are preserved in good condition until needed for planting. Gorabal et al. (2002) concluded on the basis of their experiment that the turmeric seed rhizomes could be best stored in a zero energy cool chamber with minimum storage losses due to physiological loss in weight, rotting, and insect damage. Under ambient conditions, rhizomes could be stored in polyethylene bags with 0.5% ventilation in a dry and cool room, and under field conditions, they could be stored in pits lined with wheat straw.

5.21 CONCLUSION

Turmeric is a tropical rhizomatous crop having its importance as a spice, flavoring agent, colorant, and its use in most of the systems of medicine in the treatment of various illnesses. Tropical regions especially India, where more than 90% of the world’s turmeric is produced, processed, consumed, and exported, enjoy a competitive advantage in terms of variability, in the availability of germplasm, production and processing technologies with an effective marketing linkage with the farmers, and the traders with the government support in the field of research, development, quality assurance, and export.

Turmeric has been used for centuries as a food additive, spice and food colorant. The medicinal properties of this spice were recognized in Indian folklore medicine and in Ayurveda, which is an ancient Indian traditional system of medicine. Though large number of studies unequivocally identified the numerous pharmaceutical actions of curcuminoids (Khanna, 1999; Chattopadhyay et al., 2004; Joe et al., 2004, Aggarwal et al., 2004), its acceptance as a “wonder compound” is slowly forthcoming. Because curcumin is a constituent of the diet, it is nontoxic in nature. Curcumin has a plethora of beneficial effects and certainly qualifies for serious consideration as a cosmetic, pharmaceutical/nutraceutical/phytoceutical agent.

Rapid and dramatic technological changes have occurred in the food and agricultural sector throughout the world during the last 15 years. These include increased global competition, the advent of biotechnology and precision production, changes in intellectual property rights, increased product differentiation/value addition, greater demand for ecosystem services from agriculture, and changes in farm and market structure. The ITC, Geneva has estimated an annual growth rate of 10% in the world demand for turmeric. To meet increasing world demand for turmeric, it is of utmost importance to increase the productivity with the desired quality parameters at an affordable cost. Many of the key issues related to the agronomical aspects of turmeric have been highlighted throughout this chapter mainly based on the work done in India. It is expected that this review will be a basis for the other countries to pick up the thread in pursuing the purpose of improving the productivity in their respective regions.

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Narain, P., Singh, R.K., Sindhwal, N.S. and Joshie, P. (1997a) Agroforestry for soil and water conservation in the western Himalayan valley region of India. 1. Runoff, soil and nutrient losses. Agroforestry

Narain, P., Singh, R.K., Sindhwal, N.S. and Joshie, P. (1997a) Agroforestry for soil and water conservation in the western Himalayan valley region of India. 1. Runoff, soil and nutrient losses. Agroforestry

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