PHILIPPINE NATIONAL

STANDARD PNS/BAFPS 120:2013

ICS 67.080.20

Fresh vegetable – Turmeric

Classification and grading

BUREAU OF AGRICULTURE AND FISHERIES PRODUCT STANDARDS

BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines
Phone (632) 920-6131; (632) 455-2856; (632) 467-9039; Telefax (632) 455-2858
DEPARTMENT OF E-mail: [email protected]
AGRICULTURE Website: www.bafps.da.gov.ph
PHILIPPINES
PHILIPPINE NATIONAL STANDARD PNS/BAFPS 120: 2013

Foreword

The development of the Philippine National Standard for Fresh Vegetable – Turmeric or
Luyang Dilaw – Classification and Grading, PNS/BAFPS 120:2013 was undertaken by the
Bureau of Agriculture and Fisheries Product Standards (BAFPS) in order to reflect the recent
technology developments in the industry, and the need for its harmonization with ASEAN
standards and Codex requirements in Heavy Metals, Pesticide Residues and Hygiene.

A Technical Committee and Sub-Committee (SC) were organized by Bureau of Agriculture

and Fisheries Product Standards (BAFPS) through Special Orders No. 260 series of 2012 to
generate and update the data and formulate the PNS for Turmeric or “Luyang Dilaw”.
BAFPS, in collaboration with the TC conducted technical reviews and public consultations in
the three major islands of the country prior to the finalization of the standard.

PNS/BAFPS 120:2013 aims to provide common understanding on the scope, definitions,

minimum requirements, classification, size classification, tolerances, sampling, packaging,
and marking and labeling of Turmeric or “Luyang Dilaw”.
PHILIPPINE NATIONAL STANDARD PNS/BAFPS 120:2013
Fresh vegetable – Turmeric – Classification and grading

1 Scope

This Standard establishes a system of grading and classifying commercial varieties of

turmeric known as yellow ginger or luyang dilaw, Curcuma longa L. or Curcuma domestica
Valeton, of the Zingiberaceae family to be supplied fresh to the consumer. Turmeric for
industrial processing is excluded.

2 References

The titles of the publications referred to in this Standard are listed in the inside back cover.

3 Definitions

For purposes of this Standard, the following definitions shall apply:

3.1
bulbs
primary rhizome of Curcuma longa L. which has well developed, smooth and free from
rootlets, free from pests damage and fungus attack

3.2
clean
practically free from dirt, stains, and other foreign matters or absence of caked dirt on the
rhizome or between segment of the rhizome

3.3
damage
any defects which materially affect the appearance of the edible and shipping quality of
turmeric such as decay, dirt or other foreign matter, mechanical and pest damages, sprout,
shriveling, sunburn, and roots/rootlets

3.4
dry
turmeric rhizomes are free from external moisture

3.5
fingers
secondary rhizome of Curcuma longa L. which has well set and close grained, free from
bulbs, free from pests damage and fungus attack

3.6
firmness
the rhizome is unyielding to moderate pressure and is not shriveled

3.7
foreign matter
shall include, but not limited to dust, dirt, plastic, and stone which are foreign to Curcuma
longa L.
PNS/BAFPS 120:2013

3.8
good skin
is characterized as clean, dry and free from damages

3.9
physiologically mature
is characterized by drying of leaves, softening of the stem neck, rhizome has orange flesh
and firm with prominent ridges

3.10
sound
free of rotting and deterioration

3.11
rhizome
a subterranean stem, horizontally elongated which form roots at lower side of the nodes and
shoots on the upper side, and with bulb and finger

4 Provisions concerning quality

4.1 Minimum requirements

In all classes, subject to the special provisions for each class and the tolerances allowed, the
turmeric must be:

- mature;

- sound;

- firm;

- clean, with good skin, free of any visible foreign matter and smell;

- free of pests affecting the general appearance of the produce;

- free from damages;

- sufficiently dry for the intended use, skin and cuts due to harvesting must be fully
cured; and

- fingers must be at least 3 cm long.

4.1.1 The turmeric must have reached an appropriate degree of maturity in accordance to
the characteristics of the variety and the area in which they are grown.

The development and condition of the turmeric must enable them:

- to withstand transport and handling; and

- to arrive in satisfactory condition at the place of destination.

2
PNS/BAFPS 120:2013

4.2 Classification

Turmeric is classified in three classes defined below:

4.2.1 Extra class

Turmeric in this class must be of superior quality. They must be characteristic of the variety
and/or type. The bulb and fingers must be clean, firm and free of defects with the exception
of very slight superficial defects, provided these do not affect the general appearance of the
produce, the quality, the keeping quality and presentation in the package.

4.2.2 Class I

Turmeric in this class must be of good quality. They must be characteristic of the variety
and/or type. The bulb and fingers must be clean, firm and free from shrivelling and without
evidence of sprouting. Slight skin defects due to rubbing may be allowed, provided, they are
healed and dry, and the total surface area affected should not exceed 10%. These slight skin
defects do not affect the general appearance of the produce, the quality, the keeping quality
and presentation in the package. The defects must not, in any case, affect the flesh of the
produce.

4.2.3 Class II

This class includes turmeric which does not qualify for inclusion in the higher classes, but
satisfies the minimum requirements specified in Clause 4.1 above. The bulb and fingers must
be reasonably firm and the following defects may be allowed, provided these do not affect the
general appearance, the quality, keeping quality and presentation in the package:

- slight defects due to rubbing are allowed, provided they are healed, dry and the total
surface area affected should not exceed 15%;

- early signs of sprouting not more than 10% by weight;

- slight marking caused by pests; and

- healed supersized cracks provided they are completely dry, with very slight traces of
soil and bruises.

5 Provisions concerning tolerances

Tolerances in respect of quality shall be allowed in each package for produce not satisfying
the requirements of the class indicated.

5.1 Quality tolerances

5.1.1 Extra class

Ten percent by weight of turmeric not satisfying the requirements of the class, but meeting
those of Class I or, exceptionally, coming within the tolerances of that class.

3
PNS/BAFPS 120:2013

5.1.2 Class I

Ten percent by weight of turmeric not satisfying the requirements of the class, but meeting
those of Class II or, exceptionally, coming within the tolerances of that class.

5.1.3 Class II

Ten percent by weight of turmeric satisfying the minimum requirements of the class.

6 Provisions concerning presentation

6.1 Uniformity

The contents of each package must be uniform and contain only turmeric of the same origin,
variety and/or type, and quality. The visible part of turmeric in the package must be
representative of the entire contents.

6.2 Packaging

Turmeric must be packed in such a way as to protect the produce properly. The materials
used inside the package must be new1, clean, and of a quality such as to avoid causing any
external or internal damage to the produce. The use of materials, particularly of paper or
stamps bearing trade specifications is allowed, provided the printing or labeling has been
done with non-toxic ink or glue.

Turmeric shall be packed in each container in compliance with the Recommended

International Code of Practice for Packaging and Transport of Fresh Fruits and Vegetables
(CAC/RCP 44-1995).

6.2.1 Description of containers

The containers shall meet the quality, hygiene, ventilation and resistance characteristics to
ensure suitable handling, shipping and preserving of the turmeric. Packages must be free of
all foreign matter and smell.

7 Marking and labeling

7.1 Consumer packages

In addition to the requirements of the Codex General Standard for the Labeling of
Prepackaged Foods (CODEX STAN 1-1985), each package shall be legibly labeled with the
following information:

7.1.1 Name of produce, variety and/or type;

7.1.2 Class;
________________________________
1
For the purposes of this Standard, this includes recycled material of food grade quality.

4
PNS/BAFPS 120:2013

7.1.3 Net content (g);

7.1.4 Name and address of producer, trader, exporter, packer and/or dispatcher
Identification code (optional)2;

7.1.5 Place of origin (farm and, optionally, province where grown or local place name);

7.1.6 Date of harvest;

7.1.7 Official inspection mark and/or product certification mark (optional); and

7.1.8 Product of the Philippines.

7.2 Non-retail containers

Each package must bear the abovementioned particulars, in letters grouped on the same side,
legibly and indelibly marked, and visible from the outside, or in the documents
accompanying the shipment.

8 Contaminants

8.1 Turmeric covered by this Standard shall comply with the maximum levels of the
Codex General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN
193-1995).

8.2 Turmeric covered by this Standard shall comply with the maximum residue limits for
pesticides established by the Codex Alimentarius Commission.

9 Hygiene

9.1 It is recommended that the produce covered by the provisions of this Standard be
prepared and handled in accordance with the appropriate sections of the Recommended
International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969),
Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003), and other
relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

9.2 The produce should comply with any microbiological criteria established in
accordance with the Principles for the Establishment and Application of Microbiological
Criteria for Foods (CAC/GL 21-1997).

________________________
2
In the case where a code mark is used, the reference “packer and/or dispatcher (or equivalent
abbreviations)” has to be indicated in close connection with the code mark.

5
PNS/BAFPS 120:2013

References

The following referenced documents are indispensable for the application of this document.
For dated references, only the edition cited applies. For undated references, the latest edition
of the referenced document (including any amendments) applies.

CAC/GL 21-1997. Principles for the Establishment and Application of Microbiological

Criteria for Foods. Food and Agriculture Organization/World Health Organization
Codex Alimentarius Commission. Rome, Italy.

CAC/RCP 53-2000. Code of Hygienic Practice for Fresh Fruits and Vegetables. Food and
Agriculture Organization/World Health Organization Codex Alimentarius
Commission. Rome, Italy.

CAC/RCP 44-1995. Recommended International Code of Practice for Packaging and

Transport of Fresh Fruits and Vegetables. Food and Agriculture Organization/World
Health Organization Codex Alimentarius Commission. Rome, Italy.

CAC/RCP 1-1969. Recommended International Code of Practice – General Principles of

Food Hygiene. Food and Agriculture Organization/World Health Organization Codex
Alimentarius Commission. Rome, Italy.

CODEX STAN 218-1999, Amend. 1-2005. Codex Standard for Ginger. Food and
Agriculture Organization/World Health Organization Codex Alimentarius
Commission. Rome, Italy.

CODEX STAN 193-1995. Codex General Standard for Contaminants and Toxins in Food
and Feed. Food and Agriculture Organization/World Health Organization Codex
Alimentarius Commission. Rome, Italy.

CODEX STAN 1-1985. Codex General Standard for the Labeling of Prepackaged Foods.
Food and Agriculture Organization/World Health Organization Codex Alimentarius
Commission. Rome, Italy.

PNS/BAFPS 50-2007. Philippine National Standard (PNS) for Fresh Vegetables – Ginger –
Grading and Clasiification. Bureau of Agriculture and Fisheries Product Standards.
Department of Agriculture. Diliman, Quezon City, Philippines.

http://www.herbcompanion.com/health/herb-to-know-turmeric-curcuma-longa.aspx
PNS/BAFPS 120:2013

Annex 1

In-Depth Nutritional Profile for Turmeric

Turmeric
2.00 tsp
4.40 grams
15.58 calories
Nutrient Amount DV Nutrient Density
(%)
manganese 0.34 mg 17.0 19.6 excellent
iron 1.82 mg 10.1 11.7 excellent
vitamin B6 0.08 mg 4.0 4.6 good
fiber 0.93 g 3.7 4.3 good
potassium 111.10 mg 3.2 3.7 good
World’s Healthiest
Foods Rating Rule
excellent DV >=75% OR
Density >=7.6 AND DV >=10%
very good DV >=50% OR
Density >=3.4 AND DV >=5%
good DV >=25% OR
Density >=1.5 AND DV >=2.5%
PNS/BAFPS 120:2013

Fig 1 – Turmeric Plant (Curcuma longa L.)

PNS/BAFPS 120:2013

Fig 2 – Turmeric rhizomes

PNS/BAFPS 120:2013

Fig 3 – Boiling and drying of Turmeric

PNS/BAFPS 120:2013

Fig 4 – Turmeric Rhizomes and Turmeric Powder

PNS/BAFPS 120:2013

Department of Agriculture
Bureau of Agriculture and Fisheries Product Standards

Technical Sub-Committee on Crops

Chair Co - Chair

Dr. Edralina P. Serrano Dr. Rodel G. Maghirang

Postharvest Horticulture Training and Professor
Research Center Institute of Plant Breeding
UP Los Baños UP Los Baños

Members

Ms. Josephine Garcia Dr. Roberto E. Coronel

Bureau of Plant and Industry Retired Professor
San Andres, Malate, Manila Institute of Plant Breeding
UP Los Baños
Dr. Candido B. Damo
Program Coordinator Dr. Pablito P. Pamplona
Corn and Cassava Program Triple P Farm and Nursery
Department of Agriculture Kabacan, Cotabato

Dr. Emma S. Data Dr. Leoncia L. Tandang

Professor VI Dean, College of Agriculture
Philippine Rootcrops Research Benguet State University
& Training Center La Trinidad, Benguet
Visayas State University, Baybay, Leyte

Ms. Ethel R. Calivoso

Crops Section
National Agriculture & Fishery Council
Department of Agriculture

Secretariat

Chair

Mr. Salvador S. Salacup

Assistant Secretary for Fisheries and Agribusiness/
OIC – Director, BAFPS

Members

Ms. Angelina A. Bondad Mr. Mark F. Matubang

Chief Science Research Specialist VI Science Research Specialist II

Bureau of Agriculture and Fisheries

Product Standards (BAFPS)
BUREAU OF AGRICULTURE AND FISHERIES PRODUCT STANDARDS

BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines

T/ (632) 920.6131 / 455.2856 / 467.9039
TF/ (632) 455.2858 / 456.6552
E-mail: [email protected]
Website: www.bafps.da.gov.ph