Turmeric:

What is it?, history, cultivation, nutritional value, uses, recipes and more...

Habitat of Turmeric

This plant is mainly found from Polynesia and Micronesia to Southeast Asia.

It is cultivated for its rhizomes, which are used as a spice, and it adapts well to warm and humid areas.

Its cultivation is not demanding in terms of temperature. It requires temperatures between 20°C and 30°C, rainfall between 1500 and 2000 mm per cycle, and can be grown from 0 to 1500 meters above sea level.

The optimal soils for its production are loamy, deep, and well-drained soils that allow proper development of the rhizomes and have high organic matter content. Fertile soils with good natural drainage and free from stones, tree roots, or any other obstacle that may affect the growth of the rhizomes are ideal for its cultivation.

The optimal pH for turmeric ranges from 5 to 6, and the planting distance between these plants can be between 30 to 40 cm.

Distribution of Turmeric

Turmeric is a crop that is spreading worldwide, found in more than 70 countries. It is important to note that 92% of its production was in Bolivia and Peru in 2008, while the remaining 8% was mainly in the United States, Ecuador, Argentina, and Canada.

The main producing countries are Argentina, Bolivia, Ecuador, the United States, Chile, Colombia, and Peru, although its cultivation is spreading to various countries in Europe and Asia, with high levels of yield.

The cultivation of turmeric is expanding, and it is now being produced in more than 70 countries, including France, England, Sweden, Denmark, the Netherlands, and Italy. It is also being successfully developed in Kenya, India, and the United States.

Production Regions: In the Andes of Argentina, Bolivia, Chile, Colombia, Ecuador, and Peru.

In Peru, turmeric is grown in 19 out of the 24 departments; however, the largest proportion of national production has been concentrated in the Puno region since statistical records have been kept.

In the face of the challenge of increasing the production of quality food to feed the world's population in the context of climate change, turmeric is an alternative for countries experiencing food insecurity.

Turmeric Cultivation

Sunlight Requirement: It exhibits various photoperiods, from short-day requirements for flowering near the equator to insensitivity to light conditions for its development in Chile.

Precipitation: Ranges from 300 to 1,000 mm, with rainfall conditions varying depending on the species and/or country of origin. Southern Chile varieties require significant rainfall, while those from the highlands require very little. In general, it grows well with a good distribution of rain during its growth and development, and it can withstand dry conditions, especially during maturation and harvesting.

Altitude: It grows from sea level in Chile and Peru up to 4,000 m in the Andes, but it generally thrives between 2,500 and 4,000 m above sea level.

Low Temperatures: It tolerates a wide range of climates and is not affected by cold temperatures (-1°C). However, the plant's flowers are sensitive to cold, so mid-season frosts in the Andes can destroy the crop.

High Temperatures: The plant tolerates temperatures over 35°C but does not thrive.

Soil Types: It can grow in a wide variety of soils with a pH ranging from 6 to 8.5.

Management Techniques: In the Andes, it is usually broadcasted directly onto the soil. Sometimes it is sown in narrow, shallow rows. The seedbed must be well-prepared and well-drained since the seeds can easily die due to waterlogging. The plant grows rapidly, with a growth period ranging from 90 to 120 days, depending on the varieties planted and the temperature. Mechanized production is becoming very successful in South America. Machinery used for grains and oilseeds can be used for quinoa with minor or no modifications.

Limitations and Diseases: Pests or diseases do not cause significant losses. The main problem is weeds, which grow near the crop.

Harvest: It has extremely variable maturity periods, which make mechanization difficult. That is why harvesting has been done by hand by farmers for many years, and machinery is rarely used. The productivity is approximately 3,000 kg/ha, and sometimes yields reach up to 5,000 kg/ha, comparable to wheat harvest in the Andean region. When harvesting the seeds, they are first threshed, then ventilated to remove the husk, and finally carefully dried since they must be completely dry when stored to prevent rapid germination. The quinoa seeds must be processed to remove the bitter saponins. In home settings, this is done through soaking, washing, and rubbing the seeds. Commercially, mechanical grinding or combined washing and grinding are the most common methods.