Author(s):

Reshma H Mirjanaik and Dr. YC Vishwanath

Abstract: Turmeric (Curcuma longa L.) is a tropical perennial rhizomatic spice crop belonging to the family Zingiberaceae and triploid species (2n = 3x = 63) commonly used as a spice, cosmetics and natural food dye. Turmeric is one of the most important ancient spices grown in India which plays an important role in the national economy. India is hub of spices as well as the largest producer and exporter of turmeric in the world and accounts for more than 46 per cent of the world trade. The highest genetic diversity is concentrated in India and Thailand, with at least 40 species in each area, followed by Burma, Bangladesh, Indonesia and Vietnam. Because of existing variability among cultivars, genotypes its increasing demand in both the food and pharmaceutical industries, Since knowledge of the production practices, processing and genetic variation in the turmeric is essential to increase in quantity and quality yields and the efficiency of selection in breeding programs, as well as to direct conservation strategies in germplasm collections. To achieve these goals with relation to sustainable production, we tend to review an outline of morphology, biology and cultivation production practices of turmeric in this paper.

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