Fresh Turmeric

Fresh Whole Turmeric from Vietnam

Specifications:

• Types: Yellow turmeric (Curcuma longa) – long roots, firm, bright orange-yellow flesh; black turmeric (Curcuma zedoaria) less common.
• Quality: Clean, fresh, smooth skin, no rot, no mold, no pests/diseases, no preservatives; uniform size (length 3–8 cm, diameter 1–3 cm).

Production:

• Mainly grown in central and southern provinces (Quảng Nam, Bình Định, Gia Lai, Đắk Lắk, Đồng Nai); tropical climate with well-drained, fertile soil.
• Harvested after 8–10 months, washed clean, sorted manually or mechanically.

Uses (Culinary & Medicinal):

• Culinary: Provides vibrant yellow color and earthy flavor for curries, soups, rice, turmeric tea.
• Medicinal: Strong anti-inflammatory and antioxidant effects due to high curcumin; supports digestion, liver health, immunity, joint pain relief, wound healing, skin improvement.

Applications in Other Industries:

• Essential Oil & Extracts: Production of turmeric essential oil and curcumin for functional foods and supplement capsules.
• Pharmaceuticals: Raw material for anti-inflammatory drugs, liver support medicines, ulcer treatments, and functional foods (cancer research support).
• Cosmetics & Personal Care: Ingredient in skin-brightening creams, acne masks, anti-aging products, soaps, shampoos (antibacterial, scar-fading effects).
• Food Industry: Natural coloring agent (E100 - curcumin) for confectionery, beverages, margarine, cheese.

Packaging:

• Mesh bags: 10–20–25 kg.
• Cartons or plastic crates: 10–30 kg.
• Custom options: Vacuum-sealed, perforated MAP bags for extended freshness.

Quantity per 20ft Container:

• Reefer container (refrigerated): Approximately 12–15 tons (depending on packaging and stacking).

Certificates:

• Mandatory: Phytosanitary Certificate (Plant Quarantine).
• Commonly provided: HACCP, ISO 22000, GlobalGAP/VietGAP (food safety); Certificate of Origin (C/O) for tariff benefits if required.