Turmeric and Ginger with their value-added products.

1. Seminar speaker:
Souvick Banik
M.Sc.(Horticulture)
Department of Plantation, Spices, Medicinal and Aromatic Crops
FACULTY OF HORTICULTURE
PROCESSING AND VALUE-ADDED PRODUCTS
OF
TURMERIC AND GINGER

2. Processing
and value-
added
products of
Turmeric

3. Turmeric – A Super Spice
(Family: Zingiberaceae)
Chromosome no. =63
• Turmeric is known as the “golden spice” as well as “spice of life”.
• It is also known as “Indian saffron”.
• Curcuma longa L. (Zingiberaceae)
• Family Zingiberaceae, consists of about 110 species,
• Native of Tropical south Asia (India)
• India – largest exporter (approx. 90%) of Turmeric
SOURCE :https://turmerics.org/turmeric-information/turmeric-the-golden-spice-of-life/[Last accessed : 3
April,2019]

4. World Scenerio and India Scenerio of Turmeric
Source:http://www.commoditiescontrol.com/eagritrader/commodityknowledge
/turmeric/turmeric.htm[Last accessed : 3 April,2019]

5. USES OF TURMERIC
• Anti-oxidant due to phenolic character of curcumin
• Generally used for flavoring & coloring food
• Principal in manufacture of curry powders
• Turmeric oleoresin is used instead of powder in pickles, gelatin,
butter & cheese.
• Colors are use as dye in fabrics. E.g.: curcumins.
• Oil of turmeric is antimicrobial, antiseptic & antibacterial (due to
sodium salts of curcumin & curcuminoids)
• Used as blood purifiers & antibiotics.
Source : https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric#section4 [ Last accessed: 3 April,2019]

6. Chemical structure:
Curcumin is a bright yellow chemical produced by
some plants. It is the principal curcuminoid of
turmeric (Curcuma longa), a member of the ginger
family, Zingiberaceae. It is sold as an herbal
supplement, cosmetics ingredient, food flavouring,
and food coloring. Chemically, curcumin is a
diarylheptanoid, belonging to the group of
curcuminoids, which are natural phenols
responsible for turmeric's yellow colour. It is a
tautomeric compound existing in enolic form in
organic solvents, and as a keto form in water.
Curcumin has no confirmed medical use in spite of
efforts to find one via both laboratory and clinical
research. It is difficult to study because it is both
unstable and not bioavailable. It is unlikely to
produce useful leads for drug development.
Source : https://en.wikipedia.org/wiki/Curcumin[Last accessed : 3 April,2019]

7. Source:https://www.bing.com/images/search?view=detailV2&id=042F3B6B3EF317757DC186AD0648195CEE16AF4A&thid=OIP.kmquGe76zcg0MmQDu5R4vgHa
Fj&mediaurl=http%3A%2F%2Fimage4.slideserve.com%2F7158649%2Fbenefits-of-curcumin-[ Last accessed: 3 April,2019]

8. Harvesting Calendar of Turmeric
Source : National Horticulture Board(2010-11)

9. HARVESTING
• Turmeric crop become ready for harvesting within 8 to 9
½ months after planting depending upon the variety.
• The leaves turn yellow, begin to dry and drop down.
• The stalks are cut at ground level 15 days prior to date
of harvesting.
• One day before harvesting light irrigation is given for
easy digging.
• The rhizomes are dug out with kudali or digging fork.
• The exposed rhizomes are collected and cleaned by
removing soil, roots etc.
• The mother and finger rhizomes are separated and
stored in shade.
• Well mature and disease free mother rhizomes are
stored separately and used for seed purpose.
Source : https://en.wikipedia.org/wiki/Curcumin[ Last accessed: 3 April,2019]

10. PROCESSING OF TURMERIC
Source:https://www.bing.com/images/search?view=detailV2&id=D2A3E978C4703960269DC1D9EBB4229A9FF9EBC4&thid=OIP.PRK4wX5kmhBosAgXnqO1wQHaCa&m
ediaurl=http%3A%2F%2Fwww.rajturnkey.com%2Fimages%2Fginger_processing_plant.jpg&exph=195&expw=600&q=rocessing+chart+of+ginger&selectedindex=8&aja
xhist=0&vt=0&eim=1,6[ Last accessed: 3 April,2019]

11. CURING
• Jayashree and Zachariah (2016) reported that curing involves boiling
of rhizomes in fresh water and drying it in the sun. No chemical should
be used for processing.
• The cleaned rhizomes are boiled in copper or galvanized iron or
earthen vessels, with water just enough to soak them. Boil till the
fingers/mother rhizomes become soft. The cooked turmeric is taken
out of the pan by lifting the troughs and draining the water into the
pan itself. The same hot water in the pan can be used for boiling the
next lot of raw turmeric which is already filled in the troughs.
• Alternatively, rhizomes may also be cooked using baskets with
perforated bottom and sides. The mother rhizomes and the fingers are
cured separately. The cooking of turmeric is to be done within 2-3 days
after harvest.
Reference : JAYASHREE, E and ZACHARIAH, T. JOHN (2016)Processing of turmeric (Curcuma longa) by different curing
methods and its effect on quality Indian Journal of Agricultural Sciences 86 (5): 696–8, May 2016/Short Communication

12. DRYING
• The cooked fingers/mother rhizomes are spread on bamboo mats or
cement floor under the sun for drying.
• The rhizomes are spread in 5-7 cm thick layers for desirable colour
of the dried product. During night time the material should be
heaped or covered.
• It may take 10-15 days for the rhizomes to become completely dry.
Artificial drying using cross-flow hot air at a maximum temperature
of 60°C is also found to give a satisfactory product. In the case of
sliced turmeric, artificial drying has a clear advantage giving brighter
coloured product than sun drying which tends to suffer from surface
bleaching. The recovery of dry product varies from 20-25%
depending upon the variety and the location where the crop is
grown.
• Dried turmeric has a poor appearance and rough dull colour outside
the surface with scales and root bits. Smoothening and polishing the
outer surface by manual or mechanical rubbing improve the
appearance.
Source : https://agriinfo.in/curing-and-processing-of-turmeric-1358/[ Last accessed: 3 April,2019]

13. POLISHING
• Manual polishing consists of rubbing the dried turmeric fingers
on a hard surface.
• The improved method is by using hand-operated barrel or drum
mounted on a central axis, the sides of which are made of
expanded metal mesh.
• When the drum filled with turmeric is rotated, polishing is
affected by abrasion of the surface against the mesh as well as by
mutual rubbing against each other as they roll inside the drum.
• The turmeric is also polished in power-operated drums. The
colour of the turmeric always attracts the buyers.
• In order to impart attractive yellow colour, turmeric suspension
in water is added to the polishing drum in the last 10 minutes.
When the rhizomes are uniformly coated with suspension they
may be dried in the sun(Suresh and Krishnapura, 2007).
Reference :Suresh D H, Manjunatha and Krishnapura Srinivasa. 2007. Effectof heat processing of spices on the concentrations of
theirbioactive principles: Turmeric (Curcuma longa), red pepper(Capsicum annum) and black pepper (Piper nigrum). Journalof Food
Composition and Analysis20(3-4): 346–51

14. Value-added products
The value-added products of turmeric are divided into two types
1)Primary product:
• Dried rhizome
• Turmeric powder
2)Secondary product :
• Curcuminoids
• Oil and
• Oleoresin.

15. Dried Rhizome
Turmeric is mostly imported as a whole rhizome, which is then
processed into powder or oleoresin by flavour houses and the industrial
sector. Rhizomes come as fingers, bulbs and splits. Fingers are the
secondary branches from the mother rhizome, the bulb, and splits are
the bulbs cut into halves or quarters before curing. The fingers are 2 to
8 cm long and 1 to 2 cm wide, and are easier to grind than the more
fibrous bulbs and splits, and therefore command a higher price.
Rhizome quality is judged by a clean and smooth skin, uniform skin and
flesh colours, and a clean snap (or "metallic twang" as described by the
Indian Ministry of Agriculture standards, Agmark) when
broken(Doymaz, 2005).
Dried turmeric is made by peeling, boiling, and drying the rhizomes,
which are then sold whole or grounded form. Turmeric loses some of its
essential oils and pungency in the drying process but it can still provide
warmth and color. For the best flavor use whole fingers and grind them
as needed using a microplane or spice grinder. Aroma is often a better
indicator of quality than color, which can vary from yellow to orange.
Store dried turmeric in an airtight container in a cool, dark place for up
to a year.
Reference : Doymaz I. 2005. Sun drying of figs: an experimental study. Journal of Food Engineering 71: 403–7.

16. Turmeric powder is a major ingredient in curry powders and pastes. In the food
industry, it is mostly used to colour and flavour. It is also used in chicken
bouillon and soups, sauces, gravies, and dry seasonings. Recently the powder
has also been used as a colorant in cereals (Buescher and Yang, 2000).
A 4% substitution of wheat flour with turmeric powder showed acceptable
sensory scores which were comparable to wheat bread. Breads containing
turmeric powder can thus be developed as a health-promoting functional food
(Lim et. al., 2011).
The study was conducted to evaluate the influence of different boiling
techniques and low-cost drying methods on the quality of PCT-8 (Suvarna)
variety of turmeric rhizome powder. The turmeric was graded into mother and
finger rhizomes. The rhizomes were boiled using different techniques and open
pan boiling at 100 degrees C for 45-50 min was considered to be the best. After
boiling the turmeric was dried with different methods using sun's energy. The
drying constants for all the drying methods were determined and its value was
higher for solar driers. The dried turmeric was polished manually and ground
into powder. The dehydration of 1 kg of fresh turmeric yielded 170 g turmeric
powder. Mini multi rack solar dryer took least time of 132 and 144 hrs for
drying of fingers and mothers respectively. The oleoresin content was 10.42
and 8.75% and curcumin content was 2.13 and 2.08% for dried fingers and
mothers respectively (Arora, 2010).
Turmeric Powder
Reference :1)Buescher, R. and Yang, L. (2000). Turmeric. In: Natural Food Colorants. Science and Technology. G.L. Lauro, and F.J. Fancis (Eds). Marcel Dekker, New York.
205-226 pp.
2)Lim, H. S., Park, S. H., Ghafoor, K., Hwang, S. Y. and Park, J. Y. (2011). Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in
South Korea. Food Chemistry. 124(4): 1577-1582 pp.
3) Arora, S., Singh, S. and Kumar , S. (2010). Influence of boiling and low cost drying on the quality of turmeric powder. Journal of Research, Punjab Agricultural
University. 47(1/2): 70-75 pp.

17. Turmeric essential oil has little interest in the
Western food industry, and it has no
commercial value, as opposed to oleoresin.
However, there is an increasing literature
showing medicinal activities of turmeric, of
which some are attributable to compounds
present in the volatile fraction. Turmeric
essential oil is obtained by distillation, or by
supercritical fluid extraction of the powdered
rhizome. It is also the product of
curcuminoids purification from oleoresins
(Jayaprakasha et. al., 2001).
Turmeric Oil
Reference :Jayaprakasha, G.K., Negi, P.S., Anandharamakrishnan, C., and Sakariah, K.K. (2001). Chemical composition of turmeric oil - a
byproduct from turmeric oleoresin industry and its inhibitory activity against different fungi. Z. Naturforschung. 56c: 40-44 pp.

18. Turmeric Oleoresin
Turmeric oleoresins, are obtained by solvent extraction of the
powdered or rhizome. This process yields about 12 % of an
orange/red viscous liquid, which, depending on the solvent used
for extraction and on the turmeric type and cultivar, contains
various proportions of the colouring matter, i.e. the curcuminoids,
the volatile oils which impart the flavour to the product, and non-
volatile fatty and resinous materials (Govindarajan, 1980). The
compounds of interest in turmeric oleoresin are the curcuminoids
(40 to 55%), and the volatile oils (15 to 20%). The curcuminoids,
which consist mostly of curcumin (1,7- bis(4-hydroxy-3-
methoxyphenyl)-1,6-heptadiene-3,5-dione), and also
demethoxycurcumin, and bisdemetoxycurcumin, can be further
purified to a crystalline material, and will be used preferably in
products where the turmeric flavour is undesirable, such as
cheese, ice cream, beverages and baked products (ASTA, 2002).
Reference :ASTA (2002). A concise guide to Spices, Herbs, Seeds, and Extractives. American Spice Trade Association. 48-50
pp.
Govindarajan, V.S. (1980). Turmeric - chemistry, technology, and quality. Crit. Rev. in Food Sci. & Nutr. T.E. Furia, Ed., CRC
Press, Boca Raton, FL. Vol. 12: 199-301 pp.

19. Product Diversification and Reasons
Due to chemically and medically important chemical content in tumeric create huge
product diversification.
Turmeric use as
• Anti-inflammatory compound
• Fights Chronic diseases & Slows Aging.Anti-carcinogenic
• Anti-microbial
• Spice
• As dye in fabrics
• Uses in toothache, dental preparations and mouth washes
• Uses to lower the risk of heart diseases.
Source : https://www.healthline.com/nutrition/top-10-evidence-based-health-
benefits-of-turmeric#section4 [Last accessed: 2 April,2019]

20. MACHINERIES OF TURMERIC
Fig: Turmeric grinding Machine
Fig : Turmeric Polishing Machines
Fig : Turmeric powder making machine
Source : https://dir.indiamart.com/impcat/ginger-paste-machine.html [Last accessed : 3 April,2019]
Rs. 8.5 Lakh/ Unit(s)

21. Processing
and value-
added
products
of Ginger

22. Ginger
(Family: Zingiberaceae)
Chromosome no. =22
• Zingiber officinale Rose. (Zingiberaceae)
• Family Zingiberaceae, Native of Tropical south Asia (India)
• India accounts 70% of total world production and 50%
In world export
• Avg. yield – 15-30t/hac.
• Kerala is the leading producer of ginger

23. USES OF GINGER
• Carminative, Gastro intestinal stimulant.
• Oleoresin used for flavouring soft drinks & in medicine.
• Appetizer, laxative, Indigestion, Asthma, Bronchitis.
• Provides relief in piles, Rheumatism, Head ache
• It reduces opacity of cornea
• Fresh ginger juice is useful for diabetics
• Ginger paste is effective against pains
• Ginger Tea, ginger concoction
• Effective in Cold & coughs
• Warming effect on heart muscles & improves blood supply -CAD
• decreases B.P & prevents internal blood clotting.

24. Source : National Horticulture Board(2010-11)
World Scenerio and India Scenerio of Turmeric

25. FORMS OF GINGER
Ginger is usually available in three different forms;
• fresh (green) ginger
• preserved ginger (export purpose)
• dried ginger

26. Chemical structure
Gingerol, properly as [6]-gingerol, is a chemical
compound found in fresh ginger. Chemically,
gingerol is a relative of capsaicin and piperine, the
compounds which give chilli peppers and black
pepper their respective spiciness. It is normally
found as a pungent yellow oil, but also can form a
low-melting crystalline solid. Cooking ginger
transforms gingerol via a reverse aldol reaction
into zingerone, which is less pungent and has a
spicy-sweet aroma. When ginger is dried or mildly
heated, gingerol undergoes a dehydration
reaction forming shogaols, which are about twice
as pungent as gingerol. This explains why dried
ginger is more pungent than fresh ginger. Ginger
also contains [8]-gingerol, [10]-gingerol, [3] and
[12]-gingerol, collectively deemed gingerols.
Fig : Gingerol
Source : https://www.northamericanherbandspice.com/product/gingerol-1-fl-oz/[Last accessed : 3 April,2019]

27. • Harvesting is done generally from 6th
month onwards for marketing the
produce as green ginger.
• The rhizomes are thoroughly washed
in water two or three times to
remove the soil and dirt and sun dried
for a day.
• For preparing dry ginger, the produce
is kept soaked in water overnight.
• The avg. yield is 15-25 tonnes.
HARVESTING
Source :https://veggieharvest.com/herbs/ginger.html[Last accessed : 3 April,2019]

28. PROCESSING OF GINGER
Source:https://www.bing.com/images/search?view=detailV2&id=D2A3E978C4703960269DC1D9EBB4229A9FF9EBC4&thid=OIP.PRK4wX5kmhBosAgXnqO1wQ
HaCa&mediaurl=http%3A%2F%2Fwww.rajturnkey.com%2Fimages%2Fginger_processing_plant.jpg&exph=195&expw=600&q=rocessing+chart+of+ginger&selec
tedindex=8&ajaxhist=0&vt=0&eim=1,6[Last accessed : 3 April,2019]

29. Ginger oil
• Ginger oil was extracted by two different methods,
namely hydro distillation and solvent extraction. For
hydro distillation, 2 kg of ginger sample were mixed
with 5 L distilled water. The mixture was heated in a
vertical hydro distillation unit to 100 oC and held for
24 hour. The ginger oil was separated from
condensed vapour through an auto oil/water
separator (Natta et al., 2008).
• For solvent extraction, 2 kg of cut ginger were
mixed with 2 L of solvent comprising diethyl ether
and hexane (2:5 v/v). The mixture was left at room
temperature (30±2 oC) for 24 h. The homogenate
was filtered using Wattman No. 4 filter paper. The
solvent was evaporated with a rotary evaporator at
40 oC, 750 m Bar for 45 min (Sa-nguanpuag, 2007).
Reference : 1)Natta, L., K. Orapin, N. Krittika and B. Pantip, (2008). Essential oil from five Zingiberaceae for anti food-borne bacteria. Int. Food Res. J., 15: 337–346 pp.
2)Sa-nguanpuag K. , Kanlayanarat S., Tanprasert K. (2007) APPLICATIONS OF VOLATILES IN GINGER ESSENTIAL OIL CAN REDUCE MICROORGANISMS IN SHREDDED
GREEN PAPAYA-ISHS Acta Horticulturae 804: Europe-Asia Symposium on Quality Management in Postharvest Systems - Eurasia 2007

30. Ginger oleoresin
Ginger oleoresin is obtained by percolating the
powdered rhizomes of ginger. Zingiber officinale with
volatile solvents. Ginger contains 1 to 2% of volatile oil
and 5-8% of pungent oleoresin . Zingiberene is the chief
constituent of oil of ginger. Oil is employed for flavouring
of all kinds of food products and confectionary and finds
limited use in perfume. Oleoresin, commercially is called
Gingering contains pungent principles viz, gingerol and
shogaol apart from the volatile oil of ginger and are use
as an aromatic, carminative, stomachic and stimulant.
In ginger oleoresins extraction was studied using an
aqueous two-phase system, with beta -cyclodextrin,
sodium carbonate, and sodium chloride as extractants.
Results indicated clear mutual separation of the aqua.
Overall distribution coefficient of gingerols, the main
compounds present in ginger oleoresins, was 0.21-0.32,
with an extraction rate of as much as 71.6% (Supardan
et. al., 2011).
Reference : Supardan,M.D.: Fuadi A, Alam,P.N. and Arpi( N (2011) SOLVENT EXTRACTION OF GINGER OLEORESIN USING
ULTRASOUND -MAKARA, SAINS, VOL. 15, NO. 2, NOVEMBER 2011: 163-167

31. Ginger powder
The ginger whole shall be cut into pieces
irregular in shapes and size not less than
20mm. in length or in small cut pieces, pale
brown in colour and fibrous with peel not
entirely removed washed and dried in the
sun. The material may be garbled by
removing pieces that are too lighter and it
may also be lime bleached. The dried
rhizomes may also be ground into powder.
It can be used as pharmaceuticals for the
production of herbal medicines in the
treatment of cold fever. It can be used as
additive for the food supplement. Powder
ginger has very good domestic as well as
export market.
Source : https://www.greneraorganics.in/shop/ginger-powder[Last accessed : 3 April,2019]/

32. Ginger candy
Peel the ginger root and slice into 1/8-
inch thick slices using a mandolin. Place
into a 4-quart saucepan with the water
and set over medium-high heat. Cover
and cook for 35 minutes or until the
ginger is tender. Transfer the ginger to a
colander to drain, reserving 1/4 cup of
the cooking liquid.
SOURCE:(https://www.google.co.in/search?newwindow=1&espv=2&q=ginger+candy+recipe&sa=X&ved=0ahUKEwjQo_H
Iwq3QAhVCO48KHXVwDU0Q1QIInQEoAA&biw=1366&bih=613) [Last accessed : 3 April,2019]

33. Encapsulated Ginger
It is prepared by converting the liquid oleoresin into
powder form by spray drying. It involves two-unit
operations viz., emulsification of the water insoluble-
flavouring component, followed by dehydration. The
advantage of powder flavours is that they can be easily
incorporated into dry mixes to effect a uniform and
homogenous distribution. Besides, the flavour strength
and quality is fully protected from evaporation and
oxidative deterioration.
Source : https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4131259/[Last accessed : 3 April,2019]

34. Salted Ginger
The freshly cut rhizomes are preserved in
brine-vinegar solution with or without
preservative. The ginger in syrup is
prepared by immersing the cleared and
dried ginger in syrup of increasing
concentrations (Achary,1994). Improved
techniques involving harvesting of ginger
rhizomes 4-5 months after planting and
soaking them in brine and citric acid for 14
days, then washing and preserving of these
rhizomes was developed by IISR, Calicut.
Reference :Achary, K. S. (1994). Processing and preservation of spices. Spice India, 7(2): 6-12 pp.

35. Ginger paste
Ginger is one of the most important spices, which is produced by
cultivation process. It is one of the agro based products, which
has good commercial as well as industrial value. It is basically
used mostly in all of the houses as spice. Ginger can be
preserved by food preservation process. It is processed by
making paste and sterilized to keep it for long time. For making
ginger paste, there is basic plant machineries required, are
grader, screening, paste making machine, sterilizer, automatic
filling, weight and packing machine etc. There is good quality
control laboratory necessary for making good products for
increasing the self-life of product. There is pollution, produced
from the plant, which can be solved by proper precaution. It has
fair market growth. New entrepreneur may be successful by his
hard work ship and by his marketing intelligence. As a whole it is
totally a fair project (Ravindran et. al., 1999).
Reference :Ravindran, P. N., Babu, K. N., Shiva, K. N. and Kallupurackal, J. A. (1999). Advances in Spices Research. Agrobios (India). 402-425 pp.
Source :https://www.shanfoods.com/product/paste/ginger-paste/

36. Dried ginger
Dried ginger spice is produced from the
mature rhizome. As the rhizome matures
the flavour and aroma become much
stronger. Dried ginger is exported, usually in
large pieces which are then ground into a
spice in the country where it is used. Dried
ginger can be ground and used directly as a
spice and also for the extraction of ginger
oil and ginger oleoresin (Huang et al.,
2012).
Reference :Huang, B. K., Wang, G. W., Chu, Z. Y. and Qin, L. P. (2012). Effect of oven drying, microwave drying, and silica gel drying methods on
the volatile components of ginger (Zingiber officinale Roscoe). Drying Technology. 30(3): 248-255 pp.

37. MACHINARIES OF GINGER
Fig: Ginger Paste Making Machine Fig : Ginger Dryer Machine Fig : Ginger Peeler
Fig : Ginger Washing MachineFig : Oil Extraction System
Source : https://dir.indiamart.com/impcat/ginger-paste-machine.html [Last accessed : 3 April,2019]
@ Rs. 2 Lakh/ Piece @Rs. 1.4 Lakh/ Piece Rs 2.25 Lakh/Piece