Turmeric - Product #003
Turmeric
Physical Analysis
| Appearance/Color | Bright Yellow to Deep Orange |
| Size | Below 100 or 120 Mesh |
| Odor | Typical of Turmeric |
| Taste/Flavour | Slight Bitter and Slight Pungent |
| Variety | Salem (3.0% - 3.5%), Erode (2.5% - 3.0%) Nizamabad (2.0% - 2.25%), Allepey (Above 5%)Mother or Pocha (Above 6% ) |
| Quality | Premium |
Microbiological analysis
| Total Plate Count (TPC) | 500000 cfu/gm |
| Coliform Germs | 500 cfu/gm |
| E- Coli | 10 cfu/gm |
| Yeast & Molds | 2000 cfu/gm |
| Salmonella | Absent in 25 gm |
| Bacillus Cereus | 10 cfu/gm |
Chemical Analysis
| Moisture | 12.00% |
| Curcumin Content | 2.0% - 6.0%, as per Variety |
| Ash content | 10.00% |
| Acid insoluble ash | 1.00% |
| Foreigh Matter | 1.00% |
Mycotoxins
| Aflatoxin - B1 | 5 PPB |
| Total Aflatoxin (B1, B2, G1, G2) | 10 PPB |
| Sudan Total (I - IV) | Not Detected |
Storage Condition
| Temperature | Store at 5 - 12°C Temperature |
| Humidity | Store in a Dry Place |
| Self-Life | 1 Year from the date of production |