Fresh Whole Turmeric

Fresh Whole Turmeric from Vietnam

Specifications:

• Types: Yellow turmeric (vỏ nâu vàng, ruột cam vàng tươi sáng, thơm nhẹ); red turmeric (vỏ nâu đỏ, ruột đỏ cam, ít phổ biến hơn).
• Quality: Clean, fresh, smooth shiny skin, firm roots, no rot, no pests/diseases, no pesticide residues; uniformly graded (length 3–10 cm, diameter 1–4 cm).

Forms: Fresh whole roots (roots trimmed, skin intact), fresh sliced (slice), frozen whole roots or sliced.

Production:

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

Uses (Culinary & Medicinal):

• Culinary: Provides vibrant yellow color and earthy mild spicy flavor for curries, rice, soups, teas, pickled dishes.
• Medicinal: High curcumin content; strong anti-inflammatory, antioxidant; 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 extracts for functional foods and supplement capsules.
• Pharmaceuticals: Raw material for anti-inflammatory medicines, liver support drugs, ulcer treatments, cancer research support functional foods.
• Cosmetics & Personal Care: Ingredient in skin-brightening creams, acne masks, anti-aging products, soaps, shampoos (antibacterial, scar-fading).
• Food Industry: Natural food coloring (E100 - curcumin) for confectionery, beverages, margarine, cheese, mustard.

Packaging:

• Mesh bags: 10–20–25 kg.
• Cartons: 10–20–30 kg (ventilated, lined with moisture-proof paper).
• Custom options: Vacuum-sealed or MAP bags to preserve freshness and color.

Quantity per 20ft Container:

• Reefer container (refrigerated): Approximately 12–15 tons (depending on packaging and stacking; stored at 10–13°C with high humidity to prevent drying and color loss).

Certificates:

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