Ginger

Botanical name : Zingiber officinale

Family: Zingiberaceae

Origin: South East Asia

Plant parts used – Rhizome

Ginger is one of the fine most important major spices of India. India is the largest producer of dry zinger in the world, accounting for more than 60% of world production. 1/3rd of the production of Ginger in the country is exported.

Kerala is the largest producer of ginger accounting for more than 40% of the total countries production. In Andhra Pradesh, it is cultivated in Nellore, East and West Godavari, Medak, Visakhapatnam and Srikakulam districts. Dried rhizomes scraped or peeled are greatly esteemed for their aroma, flavour and pungency.

 

 

Uses: Ginger is used as a spice.

It is used for the preparation of Ginger oil and oleoresin.

It is used in the preparation of soft drinks, alcoholic beverages.

Green Ginger is used in the culinary preparations. Preserved Ginger is used for the manufacture of processed food. It is used as carminative and stimulant.

Botany:

It is a herbaceous perennial plant but largely grown as annual. Height varies from 30- 90 cm. The under ground stem (Rhizome) grows horizontally, thick, flattened, branched, covered with small scale leaves and fibrous roots.

Varieities: Varieties are named after their places. They are mainly clones. The following are some of the clones grown in the respective states.

Assam: Jorhat, Nadia, Maran.

Andhra Pradesh: Narsipatnam, Siddipet and Tuni.

Kerala: Wyanad local, Ernad, Kuruppampadi, Thoduphuza.

Exotic varieties:

China: Introduced from China. This variety has got 3.43% fibre. It has too much moisture. The yield of dry Ginger from green ginger is 13- 15%. Rio-de-janeiro: This variety was introduced from Brazil. It has 5.19 % fibre. It consists more moisture. The yield of dry to green ginger is 16-18%. It became more popular where Ginger is used in green form. High Altitude Research Station, Pottangi has released the following varieties.

1. Suprabha: It is a clonal selection from Kanduli local. Rhizomes have plumpy fingers and bright grey skin. It yields about 3.4 tonnes per ha. It has got 4.4% fibre.

2. Suruchi: It is a clonal selection from Kanduli local. The Rhizomes are greenish yellow. Its yield is 2.7 tonnes per ha. It has 3.8% fibre.

3. Surari: It was developed as a mutant. Fingers are cylindrical. Yields about 4 t per ha. Durations of the above varieties vary from 220 to 230 days.

Propagation:

Propagated by seed rhizomes. Rhizomes are cut into small pieces (setts) of 2.5 to 5.0 cm. They may weigh about 15 – 20 grams having one or two buds.

Climate:

It requires warm humid climate. It grows upto 1500 m above MSL. It requires moderate rainfall from sowing to sprouting. It requires fairly heavy and well distributed rains during crop growth period. It requires dry weather from 28 – 350C for about a month before harvesting. Prevalence of high humidity and shade are necessary during crop growth period.

Soil:

It requires deep, well drained, humus rich soil. It is sensitive to water logging. It can be grown well on sandy loams, clay loams and laterite soils.

Preparation of land: The land is ploughed repeatedly for 5 to 8 times thoroughly to achieve fine tilth.

Planting:

i) Season: In Andhra Pradesh, first fortnight of May. Early planting is beneficial.

ii) Seed rate : 1500 – 1800 kg per ha.

iii) Spacing : 45 x 15 cm

iv) Sowing : Treat with Dithane M 45 0.3 percent for 30 min. After treating, seed rhizomes are kept in moist gunny cloth for 2 – 3 days to promote early sprouting. The crop is mulched after sowing. Sprouting starts within a week and continues for another 3-4 weeks.

Systems of cultivation / planting technique: Ginger is raised by 2 methods viz. bed and ridge system depending upon rainfall and soil type. Heavy rainfall areas : Beds or ridges.

Low rainfall areas : Flat beds or ridges.

Irrigated crop : Ridges & Furrows 40 – 45 cm apart to a height of 30 cm Rainfed crop : Raised beds of convenient length and 100 cm wide are prepared with an inter space of 30-40 cm in between the beds for irrigation and drainage

v) Mulching:

In ginger cultivation, mulching the field is an important operation. Mulching has several advantages 1. Source of organic manure 2. Prevents washing of soil 3. Conserves soil moisture 4. Smoothers weed growth. 5. Improves the physical properties of soil 6. Protects the setts and sprouts from hot sun 7. Provides favourable conditions for the sprouting of the setts.

First mulching is to be done at planting with 10-12 tonnes of green leave per ha. Second mulching is done at 40-60 days after first mulching with 5 tonnes of green leaves. Farm yard manure is spread over the green leaves. In irrigated crop – raise cow pea and black gram as live mulches. Remove the mulches 60 days after sowing during rains. Castor seeds are sown on bunds at 9 m intervals, to serve as wind breaks.

Irrigation:

Irrigate at 4- 10 day interval. During mid September to 3rd week of December irrigate at fortnightly interval.

Manuring:

At the time or before planting 25 – 30 tonnes of cattle manure 50 kg P2O5; 25 kg K2O are applied as basal dressing. At 60 and 90 days after planting Nitrogen is applied in two splits @ 37.5 and 37.5 kg per ha along with 25 kg K2O. Basal dose: 15-20 tonnes of FYM per ha : 60 kg P2O5; 30 kg K2O per ha.

Top dressing: 120 kg Nitrogen (40 + 40 + 40 ); 60 kg K2O (20 + 20 + 20) per ha is applied in three equal splits at 40, 80, 120th day after planting. The plants are earthed up after each application of fertilizers.

Weed control: Reduce competition by weeds.3-4 weedings are necessary between June to September. After each weeding, mulch is to be replaced. Clumps are removed and earthed up in September.

Harvesting: For Green Ginger: 6 months after planting. For Dry Ginger: 8 months after planting, when leaves turn yellow and start drying between 245 to 260 days. Preserved Ginger: 7 months after planting. Before they fully mature, after which they become more fibrous. Light irrigation is given before harvesting. Dig the plants carefully. Soak them overnight. Wash thoroughly. Sundry for a day or two before marketing as green ginger.

Yield: Average yield under rain fed condition is 10-15 tonnes per ha. Average yield under irrigated condition is 15 – 25 tonnes per ha.

Processing:

I. Dry Ginger: Preparation of commercial dry zinger involves a series of steps.

Fully developed rhizomes are harvested after 8 months of planting for preparation of Dry Ginger.

1. Soaking in water: The rhizomes are soaked overnight in cement tubs for easy removal of skin.

2.Trampling: The rhizomes are trampled under feet in the tub. Avoid damage to epidermal cells containing flavouring oil.

3. Peeling: The skin is peeled off, with sharp bamboo knives. Don’t rupture epidermal cells. This step hastens drying process.

4.Washing and Drying: The peeled rhizomes are wahsed and sundried for 3-4 days on cement floors.

5.Polishing: After drying the rhizomes are polished by rubbing with a coarse cloth to remove all bits of skin or dirt. These are called unbleached ginger. To get bleached Ginger, peeled rhizomes are soaked in 2% lime water for 6 hours, fumigated with sulphur for 12 hours.

Yield of dry Ginger is 16 to 25% of the fresh Ginger.

II. Preserved Ginger: Ginger is harvested at 7 months after planted for preparing the Preserved Ginger. It is preserved in syrup or brine.

Rotations and mixed cropping:

Continuous Ginger cultivation – promote exhaustion of fertility and favour the incidence of diseases.

In Irrigated lands – Ginger is rotated with betelvine, banana, turmeric, Onion, Garlic, Chillies, Vegetables, Sugarcane, Maize etc Ginger can be grown as intercrop in Coconut, Arecanut, coffee, Mandarin, Mango, Guava and Grapes.

Preservation of seed rhizomes:

1. Ginger rhizomes are harvesting during December – January.

2. They are to be planted during April – May. Hence, there is a need to preserve the seed rhizomes for a period of about 4 -5 months.

3. The selected healthy rhizomes are treated with a solution of 0.1 % Quinolphos and 0.3% Dithane M 45 for 30 min.

4. The rhizomes are stored in pits dug in a cool and protected place.

5. Pits of 1 m depth, 1m width and of convenient length are prepared.

6. Walls are plastered with cow dung.

7. Layer of sand is spread at the bottom of the pit.

8. Layer of rhizomes are alternated with dry sand or saw dust layers.

9. Some gap is left at the top for aeration.

10. Pits are covered with wooden planks giving one or two holes for aeration.

11. Entire pit is plastered with mud leaving a hole.