Turmeric is a brightly orange-colored spice that is commonly used in Indian cuisine. It has a
warm and bitter taste. Turmeric we use is mainly the root part of the plant. It is thought to have
many medicinal properties and therefore it is used to make medicines and has become
increasingly popular worldwide as a dietary supplement and ingredient in cosmetic products.
Turmeric is native to southwest India and cultivated in tropical regions worldwide. Curcumin, also
known as Diferuloylmethane (CAS no: 458-37-7) gives turmeric its therapeutic properties. The
rhizome (underground stem) of the plant is dried and ground into powder to make turmeric spice.
The raw turmeric contains curcumin to the extent of 2 – 5%.
Worldwide turmeric cultivation is estimated at 1.15 million hectares with a total production of 6.4 million tonnes The largest producers of turmeric are India with over 90% share in global turmeric production followed by China, Taiwan, the Philippines, Indonesia, and Thailand India accounts for more than 80% of the world’s consumption of turmeric followed by Bangladesh, Saudi Arabia, Burma, Pakistan, and others.
Turmeric is used for its aromatic roots, which are dried and made into a powder to use as a spice
or as a yellow dye. India is the world’s largest producer of turmeric and also the largest exporter.
The other major producers are India, China, Indonesia, Taiwan, Nepal, Thailand, and Vietnam.
India produces around 90% of the world’s turmeric and is currently exporting around 95% of the
total export market share. India’s exports have been increasing in volume over the years. In
value terms, Indian exports were valued at US$ 1.1 billion in 2011-12 which increased to US$ 1.8
billion in 2016-17 (source: Export Import Data Bank). The major importers of turmeric from India
are the United States, Bangladesh, Sri Lanka, the UK, Malaysia, and UAE.
In value terms, Bangladesh is the largest importer of Indian turmeric followed by the United
States. In volume terms, however, the United States is the largest importer of Indian turmeric
with a 42% share followed by Bangladesh with 26% share in 2015-16.
The first turmeric was traded at Nizampatnam, near Guntur in Andhra Pradesh. The state is the
main producer of turmeric in the country and accounts for over 80% of the total production.
Turmeric grows best in a hot and humid climate, well-drained loamy soils, with a pH range of 5.5
to 6.8.
The crop was introduced into India by Portuguese traders from Brazil in the 16th century. The
Portuguese introduced red variety turmeric in India and the yellow variety was developed by the
local farmers in Andhra Pradesh within 100 years.
The United States (USA) is the largest importer of spice and accounts for 17 percent of total
global imports. The other major importing countries are the United Kingdom (only 6 percent),
Germany, Netherlands, and Canada.
India is the largest exporter of Turmeric accounting for about 80 percent of total exports.
Bangladesh is the second-largest exporting country accounting for only 3 percent of global
exports.
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