ABSTRACT
Turmeric is intensively cultivated in India, Sri Lanka, parts of China, Pakistan, Bangladesh, Taiwan, Indonesia, Malagasy Republic, and Vietnam. It is cultivated on a small scale in several countries in the Caribbean, Central, and South America among which Jamaica, Haiti, and Peru are important. The chemical and physical characteristics of turmeric differ from region to region, and preferences as to the origin and physical forms are expressed by users for certain applications. In the international market, turmeric is branded according to the geographical origin of the produce. The major types entering the international trade are Alleppey, Madras, and West Indian turmeric. Alleppey turmeric comes from Kerala, especially from the region of Thodupuzha and Muvattupuzha taluks and is characterized by deep yellow to orange yellow in color and has high curcumin, up to 6.5%. U.S. has a special preference to Alleppey Finger Turmeric, where it is used as food colorant. Madras turmeric, exported from Madras, comes from several regional cultivars of Tamil Nadu and Andhra Pradesh. This brand is mustard yellow in color and has a curcumin content of around 3.5%. U.K. has a special preference to Madras turmeric, where it is regarded as superior in quality and flavor. West Indian turmeric comes from the Caribbean, Central, and South American countries and the rhizomes are dull yellowish brown in color and are regarded inferior in quality to Indian turmeric (Purseglove et al., 1981). Other geographical races from India that are popular in trade are “Erode” and “Salem turmeric” (Tamil Nadu); “Duggirala,” “Nizamabad,” and “Cuddappah” (Andhra Pradesh); and “Rajpore” and “Sangli turmeric” (Maharashtra) (http.//finance.indianart. com/markets/commodity/turmeric.html).
