Turmeric (Curcuma longa L.) is one of the spices produced by smallholder farmers in Ethiopia. It becomes one of income sources and acceptable for diversification of coffee. Turmeric and ginger have wider adaptation, perform in similar ecologies. Reports indicated that 3962.03 t produced in Ethiopia in three years, and values of USD 1.26 million, export of 1233 MT rhizomes in different seasons. Turmeric becomes best alternate as ginger devastated by wilt disease and demand increased. Also, more processing centers are emerging in Southwestern Ethiopia as approved promising business. On other hand, there are two released varieties: Dame and Tepi-1, with production package. However, still the production is low and not such satisfactory. Therefore, the objective of this review paper is to organize/present all pre and postharvest practices (variety development, planting materials, land selection, land preparation, planting date, seed rhizome storage, spacing/seed rate, nutrient management, weed management and intercropping of turmeric with another crop) that help improve production/productivity. It also focused on post-harvest practices (washing, boiling, drying and polishing rhizomes) responsible for quality improvement. Products and end uses and factors affecting the quality of turmeric are also discussed to support optimization of yield and quality of turmeric and benefit producers.
Key words: Coloring, harvesting, turmeric, quality, yield, rhizomes, seed.
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