Turmeric processing opening new avenues for Punjab farmers: PAU experts

Turmeric, long celebrated as the ‘golden spice’ in Indian households, is finding renewed interest because of income potential through scientific post-harvest processing, say experts from Punjab Agricultural University (PAU).

They highlight how value addition using modern techniques can transform turmeric from a perishable crop into a stable product with strong market demand.

“Scientific processing enhances the colour, aroma and purity of turmeric. It also ensures farmers can compete in pharmaceutical and cosmetic industries, where quality standards are critical,” said Gurveer Kaur, from the Department of Processing and Food Engineering at the PAU.

The department has developed machinery and methods that address key challenges faced by farmers, including limited shelf life and low market prices.

Washing, boiling, drying, polishing, grinding and packaging are being streamlined with PAU-designed equipment, enabling farmers to improve quality, reduce losses and get better returns.

The PAU’s washing and polishing machine, solar dryers and hammer mill grinders are tailored for small-scale operations, making them accessible to rural entrepreneurs. Farmers can get about 20 kg of powder from 100 kg of fresh turmeric fingers, the experts say, adding that it sells at nearly double the cost of production in wholesale markets, and even higher in retail.

Sajeev Rattan Sharma from the same department said, “By adopting these technologies, farmers can convert turmeric into a profitable enterprise. Farm-level processing, supported by custom hiring and small-scale machinery, offers a practical path for rural entrepreneurship across the state.”

The experts add that turmeric cultivation has strong potential, but profitability lies in embracing scientific post-harvest practices. “With improved packaging and marketing strategies, the golden spice could become a cornerstone of rural income diversification,” they said.