Grade Designations and Definitions of Quality of a variety of turmeric commercially known as Alleppey Finger Turmeric produced in India.
Special Characteristics :
Grade Designation
1
Good
Flexibility
2
Should be hard to touch
* Pieces, percentage by weight maximum
3
5
Foreign matter percentage by weight maximum
4
1.0
Chura and defective bulbs percentage by weight maximum
5
3.0
Percentage of bulbs by
cut bulbs weight max.
6
4.0
General Characteristics
7
The Turmeric fingers shall be secondary rhizomes of the plant Curcuma longa L.
(a) They shall be well set and closely grained and by free from bulbs (primary rhizomes) and ill-developed porous fingers.
(b) Have the shape, length wrinkles colour and other characteristics of the variety.
(c) Be perfectly dry and free from damage caused by weevils, moisture over-boiling or fungus attack except that 1.0 percent and 2.0 percent by weight of rhizomes damaged by moisture and over boiling shall be allowed in grades Good and Fair respectively.
Not have been artificially coloured with chemicals or dyes.
* Pieces are fingers, broken or whole, of 15 mm. or less in length.
Note : Foreign matter includes chaff, dried leaves, clay particles, dust, dirt and any other extraneous matter. Length shall be reckoned from one tip of the finger to the other tip longitudinally. Colour of core and flexibility shall be reckoned form fingers freshly broken with hands. Chura and defective bulbs include immature small fingers and/or bulbs, internally damaged, hollow and porous bulbs, cut bulbs and other types of damaged bulb except weevilled bulbs. Non-specified. Thisi is not a grade in its strict sense, but has been provided for the produce not covered by the other grades. Turmeric fingers under this group shall be exported only against a firm order.
