Abstract

Turmeric (Curcuma longa) is a widely recognized spice and medicinal herb with a long history of traditional use. This study aims to comprehensively investigate the turmeric processing procedure, covering various stages from harvesting to the final product. Through a systematic review of literature, field observations, and interviews with experts in the field, this study provides insights into the intricacies of turmeric processing. The study begins with an overview of turmeric cultivation and harvesting practices, highlighting regional variations and key factors influencing crop yield and quality. Subsequently, the processing steps, including cleaning, boiling, drying, polishing, grinding, and packaging, are examined in detail. Each stage is analyzed in terms of its significance, challenges, and technological advancements. Furthermore, the study delves into the socio-economic aspects of turmeric processing, exploring the role of farmers, processors, and traders in the supply chain. It investigates the impact of processing techniques on product quality, market competitiveness, and consumer preferences. Additionally, the study addresses environmental considerations, such as waste management and energy consumption, associated with turmeric processing. Through this comprehensive examination, the study aims to enhance understanding of the turmeric processing procedure and its implications for stakeholders along the value chain. It identifies opportunities for improvement in processing technologies, quality control measures, and market strategies to promote sustainable production and consumption of turmeric products. In conclusion, the study underscores the importance of a holistic approach to turmeric processing, integrating traditional knowledge with modern innovations to optimize product quality, economic viability, and environmental sustainability