TURMERIC & GINGER - THE TWO COUSINS

India is the land of spices with over 70 varieiteis being grown throughout the length and breadth of the country.  Some of the spices are confined to certain locations necessitated by the requirements of  soil and climatic conditions.  Spices like chillies, ginger and turmeric grow in many of the Indian locations but with varying characteristics. However these spices have a national character due to the national presence in cultivation.
The southern States of India, Kerala, Karnataka, Tamil Nadu and Andhra Pradesh are the principal localities for ginger and turmeric cultivation.  The States of Chaatisgarh, Orissa, Madhya Pradesh, Uttar Pradesh, North Eastern States also grow turmeric and ginger. There is a big market for these spices  in India since these form part of various cuisines apart from being part of the household where it goes as a food ingredient and as a medicinal stuff.
Elsewhere in the world, many countries consume ginger and turmeric for lot many applications.  The developed nations realised the richness in these two spices.  Turmeric is going to emerge as a the spices of this century as it a  panacea for all ills especially for dreaded diseases.  The demand for these in their natural form is growing. Technological innovations have located different applications. To meet the type and nature of the demand, research has lead to development of multitudes of products in their value added forms.
On the crop front perhaps India is the only one  producing country with a strong research and development base for these two crops besides at the upfront an organisation to do international market promotion and support. On the research side, the efforts of the Indian Institute of Spices Research in Calicut, Agricultural Univesities in the major growing States deserve special mention.

Ginger and Turmeric from the common family have commonality in basic character. They have become inevitable commodities for the man for many essential applications.  Both of them are demanded world wide all the time and hence have vast potential.  These two rhizomes hail from South Asia belonging to the ginger family of Zingiber officinale are considered native of India.
The Indian nativity brings in added value to both ginger and turmeric owing to the distinctive features and characters.  Generically these spices have healing and flavour giving properties but instrinsic qualities take their status to much higher levels.  More often Indian ginger and Indian turmeric are valued more as against from other producing countries.
GINGER
Ginger (Zingiber officinale) and Turmeric (Curcuma longa)  get propoated through rhizomes. The soil matters a lot in the upbringing of these crops.  Its bearing on food and medicine make them the very rare cousins with long lasting impact on every day human life.   The soil and the agro climatic conditions contribute to the growth and production of one of the world’s finest and the richest generic varieties.  The historical voyages into India also had in the shopping list the Indian dry ginger and turmeric besides black pepper, cardamom, cinnamon and other hill produces.
Why ginger:  Ginger is used for its pungency, sweet aromatic ordour,  nutrients, and for "zingibain", which is protein-digesting enzyme. There are four main classifications of ginger's anatomy: pungency or taste; fragrance (essential oil); nutrients (macro/micro); and synergists.
It is the presence of acrid compound gingerol in ginger that is yielding the hot and pungent taste besides the health properties. Ginger oil is rich in chemical constituents like a-pinene, camphene, b-pinene, 1,8-cineole, linalool, borneol, y-terpineol, nerol, neral, geraniol, geranial, geranyl acetate, b-bisabolene, and zingiberene.  The oil taken through steam distillation  is used directly and is also blended with other essential oils for scores of other purposes. 
India is the largest producer of ginger in the world, exporting in many forms.  Indian Ginger has been a sought after spice in many of the overseas markets.  There is a general liking for the Indian ginger and ginger products on account of the generic character powered by the soil and climatic conditions in India.  The different agro climatic zones in India produce ginger of varied qualities with less fibre and more fibre.

In the earlier years ginger was exported only in its raw natural forms. However with the advent of technological innovations and establishment of processing lines, the product range in ginger also multiplied. Today India exports Ginger in fresh form, Ginger in brine, Ginger dry, Ginger powder, Ginger flakes, Ginger oil, Ginger paste etc.   
The spice very common in India and China is now used all over the world. It is found in India, Malaysia, Africa, United States, West Indies, and all over the tropics. In India and China ginger is popular in  medicine for many centuries.  It is also named in the Koran, indicating it was known in Arab countries as far back as 650 A.D. Although often called “ginger root” it is actually a dried underground stem of the herbaceous tropical plant grown as an annual crop. The whole plant is refreshingly aromatic and the underground rhizome, raw or processed, is valued as spice. Ginger is a slender perennial herb, 30-50 cm tall with palmate branched rhizome bearing leafy shoots.

The Indian knowledge of Ginger is based on traditional knowledge and experience in applications. The trait of Ginger is considered to be having aphrodisiac powers. Taken in internally or externally, it is also known diaphoretic, meaning it causes one to sweat. The Grandmas’ remedies mainly center round its application as a digestive aid. It contributes to the generation of digestive fluids and saliva.  Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping. Ginger's anti-inflammatory properties help relieve pain and reduce inflammation associated with arthritis, rheumatism and muscle spasms. Ginger's therapeutic properties effectively stimulate circulation of the blood, removing toxins from the body, cleansing kidneys, and nourishing the skin. These are all well understood in Indian situation on account of the age-old practices in societies. Whether it be the North or the South or the West or the East of India, an average knowledgeable Indian will surely acknowledge the values of ginger more specifically its curative properties.
The major ginger growing territories in India are in  Kerala, Karnataka, Meghalaya, Orissa, Sikkim, Arunachal Pradesh, Himachal Pradesh, Andhra Pradesh.  Ginger with less fibre content goes for application like pickling, flakes, syrup and candy preparations.  The Ginger grown  in the North Eastern region are generally found to be having high fibre content.  The Ginger grown in the Southern areas of the country especially in Kerala are having high volatile content and hence is a sought after variety.  Lots of research has taken place in Indian Institute of Research and the Kerala Agriculture University on ginger.

The popular ginger cultivars  proved to be high yielding varieties.  They are:  Varada,  Rejatha [ High oil content] Mahima [ Resistant to root knot  nematode],  Karthika,   Athira and Nadia.  Traditionally three names are spoken about at farmers level which are the local varieties  of Maran , Himachal and Mananthody.

Ginger requires warm and humid climate and thrives well from sea level to an altitude of 1500 mtrs above MSL. A well distributed rainfall (150 to 300cm) during growing season and dry spells during land preparation and harvesting are required for the crop. Though grows on a wide range of soils, lateritic loams are preferred for higher yields. It requires a tropical climate with both a heavy rain season and a hot dry season. Plants shoot in ten days and are harvested after nine to ten months.
Seeing the scope of ginger, new areas are also being brought under its cultivation.  States like Maharashtra., Madhya Pradesh are now getting into the list of ginger growing areas.

Seed materials of improved varieties can be sourced from reliable sources as follows:

IISR- Varada, IISR Mahima, IISR Rejatha varieties can be bought from : IISR Experimental Farm, Peruvannamuzhi - 673 528, Kozhikode District, Kerala.

High Altitude Research Station, Orissa University of Agriculture and
Technology, Pottangi, 764 039, Orissa can be contacted for varieties like   Suprabha, Suruchi, Suravi

Y.S. Parmar University of Horticulture and Forestry, Nauni-solar, Himachal Pradesh ñ 173 230. deals with variety  Himagiri

TURMERIC

Turmeric is called the spice of life. Its astonishing feature in curcumin yields health giving properties besides its sparkling natural colour giving much required natural dye for many essential applications.  It goes as an ingredients in lots of  curry powders and mixes besides as a batter for fish and chips. Turmeric is a mild digestive, being aromatic, a stimulant and a carminative. An ointment base on the spice is used as an antiseptic. Turmeric water is an Asian cosmetic applied to impart a golden glow to the complexion.

There is a divine place for turmeric in Indian culture. Most Indian homes  used to have anointing of front door or Door frames with Turmeric.  It is the anti-aging factor and the capability of turmeric to prevent insects other small creatures that go behind this application.  Turmeric is a mild digestive, being aromatic, a stimulant and a carminative. An ointment base on the spice is used as an antiseptic in Malaysia. Turmeric water is an Asian cosmetic applied to impart a golden glow to the complexion.
Turmeric on account of its generic superiority with lots of attributes is known popularly as Indian saffron also.  Its use will be gaining momentum across the world  in the light of many researchers being able to find out the importance of this spice in health, medicine and food.

Turmeric can be grown in diverse tropical conditions from sea level to 1500 meters above sea level, at a temperature range of 20-35oC with an annual rainfall of 1500 mm or more, under rainfed or irrigated conditions.Though it can be grown on different types of soils, it thrives best in well drained sandy or clay loam soils with a pH range of 4.5-7.5 with good organic status.
In the case of turmeric the Indian Institute of Spices Research in Kohekohe  in Kerala and the Kerala Agriculture University have done pioneering work. There are around 15 top varieties in turmeric. The varieties are IISR Prathibha, IISR  Prabha, IISR Alleppey Supreme, IISR Kedaram ,Suguna, Suvarna, ,Sudarsana , Kanti, Varna, Sobha. The high yielding improved varieties are IISR Prathibha, IISR  Prabha, IISR Alleppey Supreme,  IISR Kedaram.  The popular farmer varieties in Kerala are the Wyanadan and Alleppey varieties.  The other popular varieties are Alleppey, Moovattupuzha, Duggirala, Tekkurpet, Sugandham, Amalapuram, Erode local, Salem, Rajapore, Sangli, Nizamabad   and Lakdong turmeric of Meghalaya.

In Tamil Nadu, the important varieties cultivated are Erode local, BSR-1, PTS-10, Roma, Suguna, Sudarsana and Salem local. Among these varieties, 70-75% is occupied by the local varieties.  There are approximately 30 varieties have been recognized in the type of Curcuma in which turmeric belongs. Amalapuram, Armour, Dindigam, Erode, Krishna, Kodur, Vontimitra, P317, GL Purm I and II, RH2 and RH10 are some popular Indian varieties among them.

The land is prepared with the receipt of early monsoon showers. The soil is brought to a fine tilth by giving about four deep ploughings. Hydrated lime @ 500 kg/ha has to be applied for laterite soils and thoroughly ploughed. Immediately with the receipt of pre-monsoon showers, beds of 1.0 m width, 15 cm height and of convenient length are prepared with spacing of 50 cm between beds. Planting is also done by forming ridges and furrows. In Kerala and other West Coast areas where the rainfall begins early, the crop can be planted during April-May with the receipt of pre-monsoon showers.

For the farmers interested in venturing into the cultivation of turmeric, it is important that they procure the right type of seed materials.  The following points may be noted as regards supply of quality seed materials:

Varieties like Suvarna, Suguna, Sudarsana, IISR Prabha , IISR Prathibha , IISR Alleppey Supreme,  IISR Kedaram can be sourced from : IISR Experimental Farm, Peruvannmuzhi - 673 528, Kozhikode District, Kerala.

Varieties like Co-1 and  BSR-1 can be bought from Department of Spices and Plantation Crops, Faculty of Horticulture, Tamil Nadu Agricultural University, Coimbatore-641 003, Tamil Nadu.

Variety Krishna is available from the Maharashtra Agricultural University, Kasba Digraj -416 305, Maharashtra.

Turmeric variety Sugandham is supplied by Spices Research Station, Gujarat Agricultural University, Jagudan-382 701, Gujarat.

The High Altitude Research Station, Orissa University of Agriculture and Technology, Pottangi - 764 039, Orissa supplies varieities like Roma, Suroma, Ranga and  Rasmi.

The Department of Horticulture, Tirhut College of Agriculture, Rajendra Agricultural University, Dholi-843 121, Bihar takes care of the variety Rajendra Sonia 15

Allepey Finger Turmeric, Rajapuri, Madras and Erode are some of important exported varieties. Turmeric exported in the processed form is dry turmeric, fresh turmeric, turmeric powder and oleoresin.  Alleppey finger turmeric is known for its high content of curcumin - a yellow colouring substance, which is a best natural colouring source.  The Lakodong turmeric is also rich in curcumin content and is now preferred for extraction of curcumin. India also exports turmeric in powder form and as oleoresin.
Curcuma longa is the most important economically accounting for about 96% of the total area under turmeric and the remaining  four percent is under C. aromatica grown in some small district of Andhra Pradesh and Tamil Nadu.
Though native of India, countries like Pakistan, Malaysia, Myanmar, Vietnam, Thailand, Philippines, China, Sri Lanka, Nepal, East & West Africa are also growing turmeric. Turmeric is a tropical crop cultivated from sea level to 1200 meter MSL. It grows in light black, black clayey loams and red soils in irrigated and rainfed conditions. The crop cannot stand water logging or alkalinity. Turmeric thrives in the tropics and sub tropics where it requires a hot, moist climate and a fairly light soil. It is propagated through division of the rhizome. The roots are boiled, dried for over a week and their rough skins are often polished before sale.
Turmeric is always used in ground form. The powder will maintain its colouring properties indefinitely though the flavour will diminish over time so buy in moderation. Store in airtight containers,  out of sunlight.

Turmeric is used to flavour and to colour foodstuffs. It is a principal ingredient in curry powder. Turmeric oleoresin is used in brine pickles and to some extent in mayonnaise and relish formulations, non-alcoholic beverages, gelatins, butter and cheese etc. The colour curcumin extracted from turmeric is used as a colourant. Turmeric is used extensively in the East and Middle East as a condiment and culinary dye. Turmeric is also used as a dye in textile industry. It is used in the preparation of medicinal oils, ointments and poultice. It is stomachic, carminative, tonic, blood purifier and an antiseptic. It is used in cosmetics. The aqueous extracts have biopesticidal properties.

Spices importers in Europe and other continents have preferred its bright yellow colour. In Middle East, the UK, USA and Japan, some of the well-accepted varieties are: 'Alleppey Finger' and 'Erode turmeric', 'Rajapore' and 'Sangli turmeric' and 'Nizamabad Bulb'.
India is the largest producer, consumer and exporter of turmeric in the world. Other major producers are Thailand, other Southeast Asian countries, Central and Latin America and Taiwan. The global production of turmeric is around 11 lakh tonnes per annum. India dominates the world production scenario contributing 78 percent followed by China eight percent, Myanmar four percent and Nigeria and  Bangladesh together contributing to six percent of the global production.
India is the global leader in production of value added products of turmeric and exports.

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