Farmers historically domesticate wheat in Narmadapuram, Madhya Pradesh. However Kanchan Verma’s determination to transition to turmeric farming resulted in elevated revenue. She makes use of natural strategies and in addition sells powdered turmeric for larger returns.
Situated on the financial institution of the Narmada river, Narmadapuram in Madhya Pradesh is known for its fertile black soil that yields high-quality wheat. In reality, the place is claimed to be competing with your complete state of Punjab for wheat manufacturing. With good canal irrigation amenities, the farmers, nevertheless, additionally domesticate crops of soybean, sugarcane, gram, and paddy.
Making an attempt one thing new, a progressive farmer Kanchan Verma ventured into turmeric farming within the division. “Though I didn’t face any losses cultivating conventional crops, I wished to discover new crops for higher returns. As a farmer, we should always preserve experimenting within the discipline,” she tells The Higher India.
“By cultivating conventional crops, we have been capable of earn Rs 1.5 lakh in an acre. Whereas, we’ve got doubled our revenue to Rs 3 lakh by rising turmeric,” provides Kanchan, who lives in Somalwada Khurd village.
Final 12 months, Kanchan received a bountiful harvest of 400 quintals, incomes an revenue of Rs 12 lakh. We sat down with the farmer to find out how she was capable of reap large income by switching to turmeric cultivation.
Previous discipline, new crop, large success
Coming from an agricultural background, Kanchan turned to farming quickly after her marriage. Alongside cultivating greens, wheat, and maize, the BA graduate sowed turmeric for the primary time in 2020.
“As soon as, I noticed a programme on tv that showcased the benefits of taking on turmeric farming. To be taught extra about it, I went to the close by KVK (Krishi Vigyan Kendra) and undertook a coaching programme of seven days,” she shares.
Kanchan opted for the Sangli number of turmeric which has excessive curcumin turmeric and is usually used for medicinal functions. Along with its deep-orange color and wealthy aroma, Kanchan says, this selection produces large roots in comparison with different indigenous varieties.
She procured eight quintals of kachhi haldi (seed) from KVK at Rs 40 per kg. “Thereafter, we began tilling the farmland to take away weeds and scale back the soil compaction [relieve the tightness of soil], and stage the soil. After seedbed preparation, we added 4 trolleys (1 trolley includes 40 quintals) of cow dung within the soil. We then sowed germinated kachhi haldi within the beds. The method is much like sowing any tuber crop like potatoes,” she informs.
In turmeric farming, the soil is normally mounded across the base of a plant to get giant rhizomes. At first, Kanchan says she didn’t know the precise time to earth up the plant. She later discovered that it was finished a month after planting the crop.
Whereas the sowing interval is between June and July, the crop is prepared for harvest by February-end. She factors out that it is vitally vital to remember the type of soil used for cultivation. “Our area is known for black soil that’s appropriate for wheat cultivation. Nevertheless, a well-drained sandy loam soil wealthy in humus content material works properly for rising turmeric,” she informs.
“Additionally, black soil is gentle when moist however varieties laborious blocks when it will get dry. So, we’d like a sandy loamy strong that’s well-drained. In our district, just a few blocks together with our Kesla block have such soil,” she provides.
Speaking in regards to the fertilisers and pesticides required for reinforcing turmeric development, she says, “We solely use cow dung and jeevamrut (liquid natural manure) to spice up the fertility of the soil. Moreover, as turmeric in itself is antiseptic and natural, there are fewer possibilities of pest assault. Even when pests assault the crop, we use Trichoderma biopesticides to manage the assault,” she says.
As she wished to watch out of rising a brand new crop, Kanchan sowed and used solely an acre of land to sow eight quintals of turmeric root. After eight months, she harvested bumper produce of 100 quintals.
Processing uncooked turmeric for good returns
After harvesting the rhizomes, Kanchan processes your complete produce to promote it in powdered kind. “As soon as we wash the roots, we boil them in water and dry them utterly beneath the daylight. Thereafter, we peel the roots and grind them. It takes about 15 days to course of the kachhi haldi (uncooked turmeric) into powder,” she says.
“In a batch of 100 quintals, solely 20 quintals are left after processing. However this step is extraordinarily advantageous as powder turmeric will get larger returns,” she provides.
Final 12 months, Kanchan earned Rs 3 lakh in opposition to the enter prices of Rs 50,000. Presently, she has expanded turmeric cultivation on 10 acres of land. “This season, we count on an revenue of Rs 30 lakh,” she says with delight.
Apparently, Kanchan makes 1 kg packets of powdered turmeric and sells whole produce on the farm itself. “We don’t must go to the native market as we’ve got earned nice demand on the native stage. By the point any exterior buyer reaches us, we’ve got normally offered all our produce. Additionally, we promote our natural turmeric at Rs 150 per kg in comparison with Rs 240 per kg within the native market. We shouldn’t have any challenge decreasing the value as our value of manufacturing turns into much less with natural strategies,” she says.
Kanchan claims she is the primary such farmer to apply turmeric farming on this area.
“Native farmers right here have been reluctant to develop turmeric because it has an extended rising season however they ignored the truth that it provides definitive and large returns. Apart from having the ability to earn double revenue, it provides me immense contentment that I develop the produce organically. The extra we minimise using chemical pesticides, the extra toxin-free meals might be there for our children to eat,” she shares.
Edited by Pranita Bhat. All photographs: Kanchan Verma.
