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The following table elucidates the stringent trade specifications for whole and ground turmeric.
After harvesting proper care should be taken in consideration with the trade requirements. The major important attributes which should be kept in mind at the time of harvesting and storing are as follows:
Grade designations and definitions of quality of Turmeric Finger :
| Grade Designation | Flexibility | *pieces % by weight (max) | Foreig n % by weight ( max) | Chura and defective bulbs % by weight(ma x) | %of bulbs by weigh t (max) | Admixtur e varieties of turmeric (%) |
|---|---|---|---|---|---|---|
| Special | Should be hard to touch and break with metallic twang | 2 | 1.0 | 0.5 | 2.0 | – |
| Rajapore Special | – | 3 | 1.0 | 3.0 | 2.0 | 2.0 |
| Allepey good | Should be hard to touch | 5 | 1.0 | 3.0 | 4.0 | – |
* Pieces are fingers, broken or whole, 15 mm. Or less in length. Grade designation and definition of quality of Turmeric Ground :
| Grade Designation | Moisture % by weight (max) | Total ash % by weight (max) | Lead as (Pb) parts per million (max) | Starc h % by weigh t (max) | Chromat e test | Acid insolubl e ash, % by weight (max) |
|---|---|---|---|---|---|---|
| Standard | 10.0 | 7.0 | 2.5 | 60.0 | Negativ e | 2.5 |
After allowing for exports, the per capita consumption works out to about 300-320g head per year, barring small quantities used for medical, cosmetic and religious purposes.
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