Turmeric Processing Plant & Machinery Solutions

Harvested rhizomes are fed from a hopper and washed to remove field soil, loose roots and stones. Damaged fingers and foreign matter are taken out before the material goes for curing.

Cleaned rhizomes are boiled or steamed until they soften, which gelatinises the starch and spreads the colour evenly through the finger. Curing also shortens the drying time and gives the cooked aroma associated with turmeric.

Cured rhizomes are dried in warm air until the moisture is low enough for storage and milling. Even drying prevents case hardening, where the outside sets hard while the core stays wet.

Dried fingers are polished so the rough outer skin is rubbed away and the smooth, bright surface buyers look for is exposed. Polished turmeric is then graded by size and separated by colour.

Polished fingers are milled into turmeric powder, with the mill kept under extraction because the powder is fine and strongly staining. Sieving returns oversize particles to the mill so the finished mesh stays consistent.

Powder is filled into consumer pouches or bulk bags, coded and passed through metal detection before dispatch.