The SWOT analysis of the turmeric sector clearly shows that a large domestic market in the country itself is one of the favourable things for turmeric and the growing awareness about the medicinal effects of turmeric not just in common health problems like cough and cold, bruises but also in advanced diseases like cancer with scientific backing will increase the penetration of turmeric into the masses not just as spices but also as a health supplement. But the threats to the market of turmeric would need to be addressed properly at all the levels ranging from policy to institutional level by taking into confidence all the stakeholders involved in the process. From the study we are also able to answer some of the very existential questions such as “Whether turmeric should be cured or not.” From the literature it is clear that the curing improves the qualitative properties of turmeric by enhancing the antioxidant capacity, oil and curcumin content. But still more works needs to be undertaken to quantify the changes which will be part of my MTP-2 Another question which we find an answer in the literature is the impact of time duration of curing on the curcumin content. We see that the prolonged curing not only results in over cooked rhizomes but also significantly reduces the curcumin content. In the next part of the project we will try to find out the impact of different curing process on quality parameters of turmeric. Also as turmeric is susceptible to disease that can lead to a reduction in yield by as much as 80%. It is also susceptible to abruptly fluctuating prices due to changing trade relations and competing turmeric production in a number of countries. Since a sustainable turmeric economy is only possible when these risks are minimized, a number of policy measures are needed considered in India including healthy seed production, quarantine regulations to restrict transporting seed from one state to another when disease is a problem, and education of farmers regarding post-harvest technology and the importance of keeping varieties separate since Alleppey and Madras turmeric are considered to be of higher quality than some others. (Engels, 2009).