Scientific name: Turmeric longa L.
Family: Zingiberaceae
Gender: Turmeric
Species: Turmeric longa L
1.1-Minimum quality requirements.
In all classes, subject to the special provisions for each class and tolerances
turmeric should be:
- whole, including the main and secondary rhizome.
- fresh; firm:
- clean, virtually free of any visible foreign matter.
- virtually free of odors and/or strange flavors.
- the product affected by rot or deterioration, and which is not fit for consumption is excluded.
- virtually pest-free and damage caused by pests affecting the overall appearance of the product:
- virtually free of mechanical and/or physiological damage; And
- virtually free of surface moisture excluding condensation.
Turmeric should be harvested when it has reached an adequate degree of development according to the
characteristics of the area in which it is grown. The development and condition of turmeric must be
allow them to:
- support transport and handling; And
- Arrive in satisfactory condition at the destination.
3. SIZE PROVISIONS
The size is determined by weight according to the following table:
Calibre Weight in gr
1 200
2 125-200
1.2 Packaging
In corrugated cardboard boxes, homogeneous, properly labeled Conchita brand.
Clean boxes composed of materials that do not cause alterations to the product.
Storage:
- Temperature: + 13 C/55.4 F
- Open ventilation: 10 m3/hr
- Relative humidity 65-67 %
The salt, which often has a pinkish tint due to trace minerals, is primarily used as a food additive to replace� refined table salt, but is also used for cooking and food presentation, decorative lamps, and spa treatments.
