Spice Report: 2024 Turmeric New Crop Assessment

During the annual harvest season from February to March, Rushi conducted an in-depth survey of the turmeric production base in Leshan, Sichuan. This report covers the quality assessment of turmeric raw materials, examining aspects such as planting, seeding, fertilization, harvesting, processing, storage, and food safety control, resulting in the 2024 Turmeric Assessment Report.

Basic Information on Turmeric

Turmeric, a plant belonging to the ginger family (Zingiberaceae) and the genus Curcuma, is also known as yellow ginger or hairy yellow ginger. It is primarily produced in Sichuan (Leshan and surrounding areas), Yunnan, Myanmar, and Vietnam.

Plant Morphology

• Height: 1m-1.7m

• Rhizomes: Thick and developed with multiple branches

• Leaves: Long oval or elliptical with a short pointed tip

• Flowers: Light yellow corolla, few flowers

Appearance

Turmeric appears irregular with a rough deep yellow surface featuring wrinkles and noticeable nodes, as well as circular branching and root scars. It is hard and not easy to break, with a brownish-yellow to golden-yellow cross-section that has a wax-like sheen. The inner cortex has distinct rings, emitting a unique aroma, with a bitter and spicy taste. The cross-section is golden yellow and has a strong fragrance.

Turmeric Cultivation

Environment

• Altitude: 300m-600m

• Terrain: Hilly terraced fields primarily consisting of soil

• Climate: Subtropical humid climate

Seeding and Planting

• Propagation: Mainly through rhizome asexual reproduction

• Seed Selection: Select full, large, bud-dense, and robust rhizomes as seed ginger

• Planting Time: After the harvest period from February to March, planted in moist red or yellow soil

• Planting Method: Each hole contains 1-2 rhizomes, covered with 2-3cm of soil, 30cm apart, with approximately 7000-7500 plants per mu (about 666.67 square meters)

Fertilization

• Types: Urea, compound fertilizers (broadcast method), vegetable residue/cow manure (wrapped around rhizomes and buried)

• Frequency: 1-2 times per year, with late-stage topdressing using wood ash and cow manure (150kg/mu) after rain

Harvesting

• Time: Manually dug and collected in February of the following year

Turmeric Processing and Storage

Processing Steps

1. Washing: Fresh turmeric is mechanically washed with running water to remove surface soil

2. First Drying: Materials are dried in a clean energy drying room, turned after 24 hours, and dried again for another 24 hours (60-70°C, about 48 hours)

3. Cooling: Turmeric is evenly cooled

4. Second Drying: Dried again in the drying room (about 60°C, about 48 hours)

5. First Peeling: Turmeric is put into a rotating peeling machine to remove most of the skin

6. Second Peeling: After the second drying, the remaining skin is removed in a rotating peeling machine with a small amount of water sprayed

7. Final Drying: Removes the water added during the last peeling (about 60°C, about 3-4 hours)

8. Packaging and Storage: Stored in woven bags with inner membranes at room temperature, kept away from light

9.Trading:Turmeric is traded at markets, purchased by middlemen, or processed by factories. 

Food Safety Risks in Turmeric Production, Processing, Storage, and Trading

Traceability Risk

• Base Turmeric: Traceable to individual farmers

• Farmer-Sourced Turmeric: Higher risk due to complex sources and lack of traceability

Pesticide Residue Risk

• General: Low, as turmeric has few pests and diseases and typically does not require pesticides

Storage Risk

• Conditions: Stored at room temperature in woven bags, protected from moisture, insects, and rodents, in clean and hygienic storage locations

Initial Processing Risk

• Heat Source: Risks arise from drying methods; coal or wood used by some farmers can leave sulfur dioxide residues, while more formal processors use biomass pellets or electricity, significantly reducing this risk

Heavy Metal Risk

• General: As a root-based material, there is a risk of heavy metal uptake; however, thorough washing reduces this risk

·       Comprehensive Food Safety Evaluation

·       Clean energy-dried turmeric raw materials are deemed safe based on food safety standards.

Rushi's Risk Mitigation Measures

Preliminary Field Survey

During the harvest season, Rushi organizes personnel to conduct field surveys, sampling, and testing to evaluate raw material quality and food safety, maintaining detailed records.

Procurement

1. Customer Demand: Ensures quality through archived customer requirements

2. Inner Membrane Bag Testing: Conducts semi-annual testing to ensure the safety of packaging materials

Processing

1. Raw Material Sampling: Each batch of purchased raw materials is sampled for internal or external testing, with results recorded in the system

2. Purification: Rushi's purification process removes impurities, foreign matter, and metals from raw materials

Storage

1. Classified Storage: Raw materials are stored separately to avoid cross-contamination

2. Cool Storage: Maintains large-volume storage at 5-15°C to minimize the loss of active ingredients and ensure relatively stable quality

Regular Quality Inspections

Samples from each production area are stored at room temperature and refrigerated, with periodic sensory and physicochemical testing. Monthly data is compiled and archived.

Conclusion

Despite lower rainfall in 2023, conditions have improved significantly compared to 2022. Total production increased by approximately 36% compared to 2023, with improved turmeric quality. If weather conditions remain normal, turmeric production is expected to further increase.

This professional assessment reflects Rushi's commitment to maintaining high standards in turmeric cultivation, processing, and storage, ensuring both quality and safety for consumers.