By Muluken Yewondwossen
Ethiopian spice exporters are expressing worry over the potential negative impact on the generation of foreign exchange caused by the decision to forgo the use of a drying system for turmeric. Turmeric holds significant promise as an export commodity for Ethiopia, as industry experts and exporters recognize its potential. Ethiopia specifically cultivates the highly valued Alleppy variety of turmeric, known for its robust flavor, deep orange-yellow hue, and curcumin content of approximately 5 percent.
Unfortunately, the export of turmeric has faced a decline due to various reasons, including challenges in post-harvest processing. Addisu Alemayehu, the General Manager of the Ethiopian Spices, Aromatic and Herbs Growers and Exporters Association, as well as a researcher in the spice industry, acknowledges that although the country produces high-quality spices, the sector encounters difficulties. Around seven years ago, Ethiopia generated revenue exceeding six million dollars from turmeric exports, but since then, the figures have deteriorated due to several factors.
One of the main issues identified by Addisu is a quality problem associated with post-harvest processing. The traditional method of boiling and drying turmeric spices employed by farmers has proven to be a hindrance. “It is an outdated technique that often results in overcooking or undercooking the turmeric, thereby compromising the product’s quality and diminishing its value in the global market,” explains the spice researcher.
Drawing inspiration from Vietnam, a prominent turmeric supplier, Ethiopian researchers have reversed-engineered a slicing machine as an alternative to boiling. Addisu, who also leads Dabase Business Groups and DA Business Consultancy and Commissioning Plc, two companies involved in spice exportation and consultancy, highlights the advantages of this new machine. It not only helps preserve forests by eliminating the need for boiling turmeric but also addresses health concerns such as sunstrokes that affect women involved in the boiling process. Additionally, this innovation alleviates worries about overcooking or undercooking turmeric, which can impact its curcumin content.
According to Addisu, the traditional method of boiling turmeric can take up to 21 days to dry, whereas using the slicing method enables the spices to dry in less than four days. “This significantly reduces processing time,” he asserts, further noting that the improved technique allows for the processing of 12 quintals of turmeric per hour, compared to a mere 75 kilograms with the traditional system.
The general manager of the Bench Maji Coffee Farmers’ Cooperative Union, Getahun Tekle, affirms that the new technology can uphold international quality standards. “Preparing raw turmeric takes less time than boiling it,” he added.
Getahun told Capital that the new technique also supports ecological preservation by eliminating the need for deforestation to boil turmeric.
Experts emphasize that Ethiopian turmeric has a high concentration of curcumin, an antioxidant known for its health benefits, including cancer prevention and anti-inflammatory properties. The market for turmeric has grown by 10 percent annually over the past decade, with worldwide export revenue exceeding $500 million.
Addisu informs that the new machine has undergone testing and has been distributed to 138 farmers in the South Western region, the primary spice producer. These farmers have received training on utilizing the technology to maintain curcumin content and boost the demand for turmeric in Ethiopia.
However, they encountered an unexpected obstacle when the local authority prohibited farmers from using the coffee drying facility for preparing sliced turmeric. Addisu states that they have been attempting to persuade the regulatory authority by clarifying that there will be no impact on coffee quality due to the time gap between processing turmeric and the upcoming coffee harvesting season.
“We will have the drying facility ready before the coffee season arrives,” he declares.
Addisu explains that they have indicated that the turmeric drying process will not affect the quality of coffee, which is another important crop in the region. They argue that the coffee drying facility will only be utilized after the conclusion of the coffee harvest and processing period.
The coffee harvest and drying season typically lasts from September to mid-December, while the turmeric harvest begins in late December and ends in March. Addisu assures that drying turmeric in the same facility will not impact coffee quality, as the coffee drying facility remains empty for over five months before the next coffee season commences.
“The drying plant will be closed for five months until the next coffee harvest season after turmeric processing. If there are concerns about the test effect, there is ample time to clean it,” he explains.
Addisu further mentions that Vietnam, a major coffee producer, has a similar program, and they are open to accepting scientific arguments from those who opposed their use of the drying facility.
Despite a warning from the local coffee and spice office, producers are preparing to implement the plan.
Getahun stated, “We have completed the pilot, so we will proceed with drying turmeric on the same facility to ensure that farmers do not lose their business during the expected harvest season.” He suggests conducting a thorough investigation to provide scientific arguments at the Tepi Spices Research Center, which specializes in agricultural research on spices, and expresses hope that the problem will be resolved smoothly.
While a solution has not yet been reached, the Ethiopian Coffee and Tea Authority (ECTA), the relevant regulatory body for the spices industry, has been informed about the situation, according to Getahun.
Moges Ashenafi, the team leader for Spices Extension and Production at ECTA, acknowledges that although his department primarily focuses on the agricultural development of spices, he is aware of the recent developments related to the post-harvest issue. He further explains that the authority is in communication with relevant government bodies in the region to find a solution.
Despite efforts being made to redirect the sector, Moges highlights that government neglect has had an impact on the spices industry. To alter the course of the industry, a long-delayed directive was ratified and became applicable in March of the previous year. The challenges, which span from production and productivity to post-harvesting and marketing, have not received sufficient attention.
A researcher in the spices industry estimates that up to 75,000 households engage in agriculture each year, cultivating turmeric on over 10,000 hectares of land.
While the South Western region is the country’s largest producer of spices, there are potential areas in the western section of the country where commercial coffee farmers, particularly those around Metu and Agaro in the Oromia region, are making efforts to cultivate and export turmeric.
“Our study suggests that turmeric exports, which is indigenous to Southeast Asia and the Indian subcontinent, could bring in more than $33 million for the nation,” explains Addisu. India, which holds a 75 percent market share and is the world’s largest exporter of spices, is one of Ethiopia’s top export markets. Other key markets include Bangladesh, Pakistan, Turkey, the United Arab Emirates, Saudi Arabia, Yemen, and neighboring countries.
Experts emphasize that some of the largest importers of Ethiopian turmeric, such as India, reprocess it before shipping it to the major Western market, which is experiencing growing consumption due to its health benefits.
In the market where India dominates, Ethiopia is listed as the sixth-largest participant, with an annual production of 490,000 quintals.
They state, “If we improve the quality and packaging, we have the potential to access new and high-value markets like the US.”
In addition to the Alleppy variety, there is another type of turmeric known as Madras turmeric. However, this variety is less popular in the market due to its lower curcumin content, approximately 2.5 percent.
