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Cultivation of Tumeric in Sikkim
Cultivation Of Turmeric In Sikkim
Turmeric is an important condiment and a useful dye, with varied uses in drug and cosmetic Industries. It is used medicinally for external application and taken internally as a stimulant.
Climate and Soil
The crop require a warm and humid climate, rich loamy soils having natural drainage are the best. It is a tropical crop and is grown upto 3500 ft altitude.
Preparation of Land:
1. To reduce the disease, the weeds from the field should be burnt.
2. Free flow of rainwater has to be ensured.
3. Turmeric should not be cultivated in the plain fields. Minimum 15 centimeter or ½ feet high furrowed land is required for Turmeric cultivation.
4. Cultivation of Turmeric should be carried out in small forrowed with ditches in between to flow water.
5. The field should be plough twice thoroughly.
Cultivation
1. Use well rotten/decomposed manure 10-20 tonnes per hectare.
2. Addition of Neem Cake is beneficial, it improves Soil PH.
3. Turmeric should be planted on raised bed under spacing of 45 to 60 cms row to row and 15 to 20 cm plant to plant. For planting whole or split mother rhizomes are used.
4. 2 to 2.5 tonnes seeds are used for planting one hectare area.
5. Mulching of beds are beneficial.
Varieties:
Suroma,Roma and Lakadong are the best varieties for cultivation.
Seed Material:
The fingers are separated from mother rhizomes. Mother rhizomes can Also be used as seed materials.
Harvesting and curing:
1. The crop is ready for harvesting in about 9-11 months after sowing depending upon the variety.
2. The rhizomes are washed, cleaned, cut into thin pieces, dried and powered.
to obtain dry turmeric. The dry recovery varies from 10 to 30% ( Roma 3.1%, Suroma 26%.
3. Curcumin content varies from 3 to 10% depending on varieties. Crystallized curcurmin oil has a good export market.
Marketing:
It is a one year crop, which can be sold as fresh rhizome just after harvest to the market or SIMFED. Some of the farmers make powder & sale in the market at higher price.




