turmeric

Commodity Code - 39
Commodity Name - Turmeric(Whole)
Commodity Scientific Name - Curcuma longa L
wheat

 

DUGGIRAL, LOCAL, PHULE SWARUPA (DTS-222), PUNJAB HALDI- 2, PUNJAB HALDI-1, RANGA, ROMA, SONA, VARNA

  AP I AP II AP III AP IV AP V AP VI AP VII
Grades Organic Extraneous Matter Percent By Mass (Max) Inorganic Extraneous Matter Percent By Mass (Max) Defective Rhizomes (Max) Moisture (Max) Curcuminoid Content On Dry Weight Basis, (Minimum) Insect Damaged Matter (Maximum) Lead Chromate Test
Special 0.3 0.1 3 11 3 0.2 neg
Standard 0.7 0.3 5 12 2 0.5 neg

General Characteristics:-

  1. The turmeric whole is the primary or secondary rhizomes of Curcuma longa L.

  2. The rhizomes shall be well dried , well developed and shall have the shape ,colour characteristic of the variety

  3. It shall have all characteristic odour and flavour of the turmeric

  4. The cured rhizomes shall be in natural state or polished

  5. It shall not be treated with any artificial colour, including lead chromate and shall also be free from added starch and harmful substances

  6. It shall be free from mould growth, living and dead insects, insect infestation, insect fragments and rodent contamination

  7. It shall be free from mustiness and rancidity

  8. It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified in the Food Safety and Standards (Contaminants, Toxins and Residues) Regulations, 2011 and the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 or any other Regulation notified under the Food Safety and Standards Act,2006 for domestic trade.

  9. It shall comply with restrictions in regard to Aflatoxins, Heavy Metals, Insecticide or Pesticide residue, naturally occurring toxic substances, Microbial load or other food safety requirements as specified by the Codex Alimentarious Commission or importing Countries requirements for exports.

Turmeric shall be-

  1. Clean, dried, wholesome, having characteristic odour and flavor, reasonably uniform in size, shape and colour characteristic to the variety.
  2. Free from obnoxious smell and fungus infestation.

Criteria for Range designation

S.no. Tradable parameters Range-1 Range-2 Range-3
A Essential
i Moisture(% by wt) Max 10.0 11.5 12.0
ii Foreign matter(% by wt) Max 1.0 1.5 2.0
iii Defective Rhizomes(% by wt) Max 5.0 7.0 10.0
iv Damaged matter (% by wt) Max 1.0 2.0 3.0
B Optional (Industrial/Processors)
i Curcuminoid content % (m/m) Not less than 2.0

Sampling

  • 5 % or minimum one container shall be randomly selected for sampling.

  • 250 gm shall be drawn from each selected container and shall be mixed homogenously, called as primary sample.

  • 250 gm shall be drawn from primary sample called as Laboratory sample.

Definitions

  • Defective rhizomes” means Shriveled fingers and or bulbs, internally damaged, hollow or porous rhizomes, rhizomes scorched by boiling and other types of damaged rhizomes.

  • Foreign matter includes dust, dirt, stones, lumps of earth, chaff, stems or straw, food grains including oil seeds of any other verity or any other impurity

  • Damaged fruits are sprouted or internally damaged as a result of heat, microbe, moisture or weather and mechanically injured fingers or bulbs.

Optional parameters are voluntary and may be analyzed as per buyer-seller agreement.

Shelf Life - 12 Months

Initial Validity of e NWR - 6 Months

Extension of e NWR Validity - 3 Months

Number of Extensions - 2x3 Months

Weight Tolerance - Loss or gain equivalent to 70% of the decrease or increase in the moisture content during storage