Q.1 Could you please tell our readers about turmeric and its place vis-à-vis the spice economy of our country?
Turmeric is one of the most ubiquitous spices in India, finding uses and applications in cuisine, wellness, traditional medicine, and religious ceremonies. You just can’t imagine our land without this unique spice. Turmeric constitutes about 10 percent of the total spice output in India. It is also an important component of the spice export basket with a share of 8.2 percent in value terms of total spice exports. India is the leading producer and exporter of turmeric in the world and we exported turmeric in various forms valued at INR 17764 million during 2019-20. The turmeric sourced from the country reached more than 160 countries around the globe indicating the pan-global presence of Indian turmeric. The crop is cultivated in nearly 2.5 lakh hectares with an annual production of 9.4 lakh tonnes. The lion’s share of turmeric production comes from small and marginal holdings and a strong turmeric economy is important for the spice economy in general and the primary producers of the commodity in particular.
Q.2 As a person associated with research and developments in spices for over three decades, could you outline the interesting trends that you have observed in the turmeric economy?
The turmeric crop has clearly witnessed some very interesting changes over the years. The research infrastructure has definitely played a vital role in enhancing the yield rates in the crop. During the last three decades alone, the productivity in the crop has increased by more than 30 percent at the national level whereas the area and production has more than doubled. This is indicative of the sustained interest of the farming community in this crop. Another interesting trend is the spread and adoption of high curcumin varieties in the country. Along with the traditional varieties with unique quality traits, the high curcumin varieties are also cultivated in significant quantities. The geographic spread of the crop has increased across several agro-climatic zones. The knowledge and awareness of the farming community about the basic cultivation practices and primary processing techniques in the crop have also seen substantial improvement, reflecting in the higher quality of the output. The global demand for turmeric has remained robust in recent decades and the recent pandemic has increased the demand for spice across the globe. The global trends in the wellness industry, increased awareness about the nutraceutical and pharmaceutical applications and properties of turmeric also favor the business environment for the crop.
Q.3 Can you please elaborate on the major turmeric-based research and development activities carried out by ICAR – IISR?
Institute is undertaking research mainly with a focus on developing high-yielding varieties and sustainable production techniques for turmeric cultivation. We have developed eight high yielding and high curcumin) turmeric varieties that are suitable for curcumin extraction industries. We have also developed good agricultural practices (GAP) for turmeric, environment-friendly organic packages, turmeric-based micronutrients for increasing yield and quality, and biocontrol agents for the management of pests and diseases. We extend handholding support and facilities to those engaged in turmeric processing and our incubation facilities can be utilized by small entrepreneurs for the production of turmeric powders and other masala powders. The turmeric-based research activities are further strengthened by research trials and technology testing carried out by the centers under the All India Coordinated Research Project on Spices (AICRPS) located in various parts of our country.
Q.4 How would you describe the current status of the micro food processing environment in turmeric?
The nature of primary processing into turmeric powder has shifted from unorganized and household-level processing to organized small-scale units. The micro food processing units have an increasingly important role to play in the turmeric industry. From our experience, the share of households using branded turmeric powder has increased significantly during the last two decades. The scope of business for micro food processing units has increased commensurately. The micro food processing infrastructure required in turmeric for basic items like turmeric powder is very simple. We are seeing an influx of a new class of entrepreneurs from across the social groups who have successfully ventured into micro food processing in turmeric. It is also heartening to note the entry of farmer collectives like FPO’s into micro food processing initiatives utilizing the available institutional support mechanisms in place. Apart from this, the quantum of value-added products from turmeric, intended for both domestic consumption and export markets has also witnessed robust growth, which also augurs well for units in this sector.
Q.5 Could you please tell us about the branding and marketing support that is provided to by micro-enterprises ICAR IISR? Are there any recent success stories that have come about with such interventions?
Yes, the role of marketing support is vital. Many times, we see that this as the major weakness in many of the micro food enterprises, which are technically competent in other areas of operation. Some of our initiatives are designed to plug this gap. The Business Planning and Development unit provides support in branding and marketing of the products developed by entrepreneurs. Apart from an advisory role, it also offers its authentication stamp, which enhances the product appeal and consumer trust in product quality. One of the successful initiatives that quickly come to mind is the consortium model adopted by the Alagappanagar Cooperative consortium, Thrissur, Kerala. This consortium of primary cooperative societies has successfully linked primary production and processing in a cohesive manner and has launched its own brand of turmeric powder. ICAR-IISR provided the requisite technical support and guidance in all stages of the journey.
The handholding support and multi-institutional collaboration for tribal farmers involved in turmeric cultivation in Paderu Integrated Tribal Development Agency area of Vishakhapatnam district is another example. The model interventions have transformed the turmeric cultivation and value addition profile of the region and also improved the standard of living of tribal population.
Q.6 What are the major challenges in enhancing the availability of turmeric in a sustainable manner in the country?
One of the prerequisites for a vibrant micro food processing environment in turmeric is the assured availability of good quality raw material at reasonable prices. In ensuring this, the challenges before the crop research and development institutes working in turmeric are manifold. The diversity in the agro-climatic regions of crop production and the multitude of crop-specific biotic and abiotic stresses is definitely a major challenge. Another significant challenge is that of equipping the spice producers with the requisite knowledge and inputs to adopt good agricultural practices throughout the production and post-harvest handling operations to deliver high-quality produce. The disaggregated production systems and the prevalence of smallholders in spice crops make this task more difficult. Efforts for technology dissemination, which was until recently focused on enhancing output should focus on emerging areas of concern like sustainability, quality of the produce, efficiency of resource use, etc. Addressing the technical constraints in rapid field level measurement of quality parameters in turmeric like the curcumin content can significantly enhance the efficiency of the value chains in turmeric.
Q.7 Could you please suggest some measures through which the PMFME Scheme can enhance its effectiveness and impact in supporting micro food processing enterprises operating in turmeric?
The PMFME Scheme has the potential to play the role of a game-changer in turmeric micro food processing. The Scheme should give special attention to enabling the entrepreneurs to prepare comprehensive business plans and projects with a keen focus on economic viability aspects. Both technical and financial assistance for marketing needs to be given special consideration right from the initial stages of the project. The Scheme can also think about providing customized market intelligence for its clientele for accessing more market opportunities at the global level. The global pandemic has increased the concerns and awareness about food safety across export destinations. The role of food safety management systems has increased and this aspect needs to be given more focus in capacity-building programs for potential entrepreneurs.
Q.8 What would be your vision about the turmeric processing industry of the future and the innovation of the ecosystem in the crop?
I have a feeling that the turmeric industry and micro food processing sector associated with the crop is set to witness a rapid realization of its true potential in the immediate future. As an institute, ICAR IISR would wish to see functional and effective collaboration between public-funded research institutions a vibrant industrial sector to take forward the initiatives in turmeric. Along with product traceability and food safety, new product development and innovation would hold the key in the emerging scenario. We would also like to see innovative and diverse strategies for the aggregation of smallholder spice producers and processors into economically viable units which can respond quickly to market signals of demand and supply. With the dedicated efforts from all stakeholder communities, we would like to design and establish a smart ecosystem in turmeric, which would attract the best entrepreneurs, create a diverse product range, ensure the sustainability of commercial ventures and establish India as the destination of choice in all matters related to the crop.
About the guest
Dr. J. Rema has more than 36 years of experience in the field of Horticulture and contributed to the development and release of four nutmeg varieties. She completed her professional degree courses M.Sc (Horticulture) and Ph.D. (Horticulture) from the IARI, New Delhi. She was subsequently selected by Agricultural Research Service in 1987 and started her scientific career at National Research Centre (NRC) for Spices, Kozhikode. Later the NRC for spices was upgraded to ICAR- Indian Institute of Spices Research on 1st July, 1995. Since 2017, she is the Head, Division of Crop Improvement & Biotechnology, ICAR -IISR and was appointed as Director (Acting) of ICAR-IISR from January 2021. Presently she is also the chairperson for Restructured Weather-based Crop Insurance Scheme - National Crop Level Technical Subcommittee on Turmeric. Her main areas of research interest are Conservation of Biodiversity in spices, crop improvement of spices, propagation of spices, micropropagation, high-density planting, rootstock evaluation and crop architecture studies. She has published more than 85 research papers in leading national and international journals, 130 technical bulletins, 30 book chapters, and 110 other publications.
(Content shared by ICAR-Indian Institute of Spices Research, Kozhikode, Kerala)
Disclaimer: The views and opinions expressed are those of the above guest and do not necessarily reflect the official policy or position of the Ministry of Food Processing Industries.