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Rainfed Turmeric Cultivation Brings Handsome Return in Sikkim Condition

B. A. Gudade*, S. S. Bora, S. K. Bhat and T. Bhutia

Scientists, Indian Cardamom Research Institute, Regional Research Station, Spices Board, Tadong Gangtok-737102, Sikkim, India

*Email of corresponding author: [email protected]

Introduction India is known as world hub of spices since time immemorial. The varied agro-climatic conditions provide a suitable condition for cultivating different spices crops. In India, turmeric is one of the important spice crops and plays a vital role in the national economy (Roy et al., 2011). India produces more than 5.73 million tons of spices from an area about 3.03 million ha and holds a top position in spice production in the world. Among the spice crops, turmeric has unique position in Indian homes for its use in culinary and medicinal purpose. Turmeric is a rhizomatous herbaceous plant botanically known as Curcuma longa and comes under the family of Zingiberaceae. Turmeric is native of Tropical south Asia (India). Turmeric is known as Golden Spice which is widely cultivated in different countries such as India, China, Myanmar, Nigeria, Bangladesh, Pakistan, Sri Lanka, Taiwan, Burma and Indonesia. India occupies first position in acreage and production. The states like Andhra Pradesh, Tamil Nadu, Karnataka, Orissa, West Bengal, Assam, Maharashtra and Kerala are the major turmeric-producing states in India amongst the 18 states where it cultivated. Turmeric constituents include the three curcuminoids: curcumin (diferuloylmethane; the primary constituent and the one responsible for its vibrant yellow color), demethoxy curcumin and bisdemethoxy curcumin, as well as volatile oils (tumerone, atlantone, and zingiberone), sugars, proteins, and resins. Turmeric has a long history of use in Ayurvedic medicine as a treatment for inflammatory conditions. While having numerous pharmacological activities, curcumin has also been attributed to antioxidant and antimicrobial properties. Indian turmeric is considered as the best in the world because of its high

India is famous for spices and condiments. Among spices crop cultivated in India, turmeric is a major spice well known for its culinary and medicinal property. In the recent years, the trend of the spices cultivation and export had increased by many folds because of its intrinsic quality. India is having highest acreage under turmeric cultivation in the world and also major producer, consumer and exporter of turmeric. Very good national and international markets are available for turmeric. In Sikkim, turmeric being cultivated organically having very potential niche market for organically produced turmeric powder as well as fingers. This is a good sign for turmeric cultivators in Sikkim and may contribute significantly to uplift their economic condition.

Popular Kheti Volume -3, Issue-3 (July-September), 2015

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ISSN: 2321-0001

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curcumin content. Indian turmeric fetches a premium price due to its superior quality in the international market. India is the major exporter of turmeric and occupied around 60 per cent of the world trade. Apart from India, China, Myanmar and Bangladesh also exported a sizable quantity. Sikkim is under convergence to organic state where uses of fertilizers and chemical pesticides are totally restricted. Only organic inputs are permitted to use for cultivation of crops. Sikkim being emerging as India’s organic hub, there is tremendous potential for organic market at National and International level for its organically produced turmeric.

Uses of Turmeric The use of turmeric dates back nearly 4000 years to the Vedic culture in India, when turmeric was the principal spice and also has religious significance. The rhizome of turmeric has a rich history in India as spice, food preservative, and colouring agent (Chattopadhyay et al., 2004). Turmeric is mainly used as spice, cosmetic and drug. It is a principal ingredient in curry powder. It is used in a wide variety of foods of the cuisines of Southern Asia but locally it also applies as an antiseptic for skin abrasions and cuts. Turmeric has been used since ancient period for medical purpose. It has several medicinal properties like stomachic, carnivative, tonic, blood purifier, vermicide and antiseptic. The active constituent of turmeric is curcumin, which has a wide range of therapeutic effects. Because it is a strong antioxidant and anti-inflammatory, it protects against free radical damage and accomplishes this by reducing histamine levels and possibly by increasing production of natural cortisone by the adrenal glands. Curcumin also protects the liver from a number of toxic compounds. It avoids platelets from clumping together, which improves circulation and helps protect against atherosclerosis. Curcumin has proved its potential against major diseases like cancer and Alzheimer.

Varieties Selection of varieties primarily depends on their adaption to soil and climatic conditions and preferably on their having resistant / tolerance to pests and diseases. There are many varieties released for cultivation in different areas. Popular varieties of turmeric grown in Sikkim are Suroma, Kranti, Krishna, Ranga, Sobha, Sudarsana, Suguna, Roma, Lakadang and Dzongu local.

Climate and Soil Turmeric can be grown in diverse tropical conditions from sea level to 1600 m above msl (mean sea level). It requires a warm and humid climate. It can tolerate dry weather conditions and can successfully be cultivated in partial shade. It thrives well at temperature range of 20-30°C. It is mostly cultivated in rainfed conditions. Well-distributed rainfall of 1500 mm or more per annum is good for its cultivation. It is one of the best cash crops for dry land marginal areas of the Himalayas. It is grown on different types of soils viz. light black, loamy, red soils to clay loam, alluvial loam rich in humus and uniform in texture, having well-drainage facility. Acidic to slightly alkaline soil are ideal for its cultivation. Turmeric cannot stand water stagnation as it leads to root destruction. However, it thrives best in a well drained sandy or clay loam soils. Like other tuber crops, turmeric also requires deep friable soil and heavy manuring for high yields.


Gudade et al., 2015, Pop. Kheti, 3(3): 48-52

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Field Preparation and Planting The land should be thoroughly ploughed (3-4 times) to bring the soil to a fine tilth. Raised beds are prepared preferably of 1 meter width and convenient length with spacing of 30 cm between the beds for drainage channels. It is generally propagated by vegetative means. The planting material should be free from pests and diseases to get higher yield. Seed requirement for 1.0 ha area is around 2000 kg. The best time of planting in Sikkim condition is March to April. For sowing both the mother-rhizomes and fingers are used. The fingers are cut into pieces each 4-5 cm long, and the mother rhizomes are planted as such or split into two; each having at least one sound bud. The seed is sometimes sprouted under moist straw before sowing. Mulching the bed with green leaves is an important practice beneficial to this crop when planting is done in raised beds.

Fig. 1 & 2: Field preparations and planting of turmeric

Aftercare The crop is mulched immediately after planting with green leaves @ 1 kg/m2. It may be repeated for a second time with the same quantity of green leaves after the second fertilizer application. It is mainly done with dry grasses or straw or dry forest leaves or sometimes green leaves to protect from heavy rains and direct sunshine. First earthing up should be given 50-60 days after planting and the next after 45 days. It cannot withstand prolonged water logging and also does not tolerate heavy shade. A basal dose of farmyard manures (FYM) around 20 tonnes/ha may be incorporated at the time of land preparation.

Fig. 3 & 4: Turmeric cultivation at farmer’s field



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Weed Management Mulching is generally done to protect the crop from weed infestation and also to conserve soil moisture. Weeding may be done thrice at 60, 120 and 150 days after planting depending upon weed intensity.

Harvesting, Yield and Storage The main harvest season begins from the end of January and it extends up to March. Turmeric is harvested when leaves turn yellow and start drying up. In harvesting, the whole clump is lifted out with the dry plant, then the leafy tops are cut off, the roots are removed, all the adhering mud particles are shaken or rubbed off and the rhizomes are then washed well with water. The fingers, sometimes called the daughter rhizomes, are separated from the mother rhizomes and kept in shade for 2-3 days. The yield of the pure crop approximately 12,000 kg per ha based on the agronomic practices adopted. The cured produce is 20 to 25 per cent of the fresh rhizomes by weight.

Fig. 5 & 6: Harvesting of turmeric at farmer’s field

Table 1: Average yield and net return of turmeric under rainfed condition in Sikkim Days taken for harvesting Yield (kg/ha) Benefit: Cost ratio Net return (Rs./ha) 240-270 days (Depends on variety)

12000 1.5 : 1 1,80,000/-

Storage of Seed Turmeric The seed rhizomes are selected free from insect pest and diseases. The seed material is harvested in dry weather and stored in a pit of 1 meter deep and 0.5 meter wide in size. The seed rhizomes are dried in shade before storing. The bottom of pit should be filled with 20 cm dry sand and 10 cm perfectly dried grasses before filling the seed rhizomes. The filled pits should be covered with dry grasses and dry sand at top. The pits should be under shade or under thatched roof to protect the rhizomes from rain and water etc.



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Fig.7& 8: Fresh harvested turmeric rhizomes and seed turmeric

Conclusion Turmeric is an important spices commodity. It is a high value and export-oriented crop. Despite of challenges, it contributes significantly in Indian economy, fetching foreign currency every year. Recent increase in demand in the world market had created a good scope for turmeric cultivation in Sikkim. The North-Eastern India is an important traditional belt for wide genetic diversity, thus requires considerable attention in this respect.

References Roy S, Verma SK, Hore DK, Misra AK, Rathi RS and Singh SK. 2011. Agro-morphological diversity

in turmeric (Curcuma longa) accessions collected from north-eastern India. Indian Journal of Agricultural Sciences, 81(10): 898–902.

Chattopadhyay I, Biswas K, Bandyopadhyay U and Banerjee RK. 2004. Turmeric and curcumin: Biological actions and medicinal applications. Current Science, 87: 44–53.



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