CULTIVATION ASPECTS OF TURMERIC (CURCUMA LONGA L.): A COMPREHENSIVE REVIEW OF PRODUCTION TECHNOLOGIES, CROP MANAGEMENT, YIELD AND QUALITY

Abstract

Turmeric (Curcuma longa L.) is an economically important rhizomatous spice and medicinal crop of the Zingiberaceae family. The crop is valued for its fresh and dried rhizomes, curcuminoids, essential oils, natural colour, culinary applications and expanding nutraceutical and pharmaceutical uses. Productivity and quality are determined by the interaction of genotype, planting material, climate, soil, crop geometry, nutrition, water availability, weed competition, pests, diseases and post-harvest handling. This review consolidates current knowledge on turmeric cultivation, beginning with agro-climatic and soil requirements and extending through propagation, seed-rhizome management, planting, nutrient and water management, mulching, weed control, integrated pest and disease management, sustainable production, harvesting and post-harvest processing. Particular emphasis is placed on the importance of disease-free planting material, balanced nutrition, efficient irrigation and drainage, organic matter management, biological inputs and quality-oriented production. Emerging approaches including rapid multiplication, precision irrigation, fertigation, bio stimulants, microbial inoculants, digital crop monitoring and mechanization are also discussed. The review further considers major production constraints, climate-related risks and research priorities for improving resource-use efficiency, yield, curcuminoid quality and farm profitability. Integration of site specific agronomic practices with improved planting material and quality-conscious post-harvest management offers a practical pathway towards sustainable and commercially competitive turmeric production.