turmeric-finger

Turmeric (Curcuma longa) is a tropical Ethiopian spice that has been used for millennia in Ayurvedic medicine as well as Southeast Asian cuisines. The yellow-orange turmeric root develops underground, and the plant’s turmeric finger is collected. Turmeric fingers get their name from the cylindrical, pointed shape of their origins, and they are more popular than the more typical powder version. The turmeric finger is harvested after it has reached maturity and begun to turn blackish; otherwise, these fingers may lose their flavor or become too hard for culinary usage.

Turmeric finger is widely produced as a commercial crop in several regions of the world, mainly India and Ethiopia. It is exported to other parts of the world as a significant component in different traditional meals. Because of its global popularity, the presence of this distinctive spice in foreign markets has increased tremendously in recent years.

This article will focus on how producers may package turmeric fingers for successful export by outlining the processes that must be taken, market restrictions, and best practices.

Step 1: Inspecting & Sorting

Before packing, producers must thoroughly check each piece of harvested turmeric under bright ambient light or natural sunshine to verify that it is clear of contaminants like dirt or molds. They must also eliminate spoiled pieces before separating them into different sizes. Depending on their length, thickness, and color maturity meticulously arrange them on trays until all sorting requirements are completed before proceeding with the packing step.

Step 2: Washing & Drying

Almost every harvest procedure, mainly when dealing with organic crops like finger turmerics. Removing any remaining dirt or soil particles from its skin is critical. Running tap water or a vegetable washer, depending on the type of machine you have access to, is advised for washing purposes, ideally without any detergents in them so that it does not lose its texture before moving to the drying process.

Step 3: Packaging & Labelling

Once you’ve finished drying/cleaning. I recommend getting your hands on a few checkpoints. When you start figuring out the surrounding variables, elements like moisture exposure, temperature, the quantity of sun exposure, and so on play a big effect. Choosing the type of materials to use I suggest a double pp bag. Also as well as determining which type of bag system would serve the finest purpose, is the first step. Apart from everything else, necessities have to be completed in the early phases. Thus choosing the proper sort of material is critical. Keeping contents safe, secure, neat, and orderly is a definite method to double the shelf life of items by labeling them appropriately in each confined packaging, with the same care for weight content size and ingredient labeling.