Ginger a culinary spice,widely used in indian cuisines,along with china & japan.It is also used for its medicinal properties,to reduce cough,cold,dizziness,vomitting during pregnany according to Ayurveda,it gains importance in treating digestive problems,fever & few stomach ailments as a herb from ancient times.It remains uncertain whether ginger is effective for treating any disease, and use of ginger as a drug has not been approved by the FDA.
In cuisines Ginger grabs its place in indian kitchens with a very main ingredient in the spice or ‘masala’ making in all curries & it has a special place in tea,often called “Gingertea’ or’masalachai.’
Fragrant young,fleshy juicy rhizomes are used in pickles with vinegar,juiced as a herb in different juices,boiled in herbal tea,taken with honey in Ayurvedic medicines in Asia,Galangal another form of ginger is widely used in china,japan,korea,Vietnamese dishes.
In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France.Ginger wine is a ginger-flavoured wine produced in the United Kingdom, traditionally sold in a green glass bottle.
Origin:- Maritime southeast Asia was the place from where it was actually originated.since ancient times,evidence of its domestication is among the Austronesian peoples where it was among several species of ginger cultivated and utilized. The rhizomes and the leaves were used to flavour food or directly eaten.It is a true cultigen and does not exist in its wild state.
In prehistory,long before any contact with other cultures & societies,Austronesian introduced it to pacific islands.
It was traded during voyages from india to other MiddleEast & Mediterranean regions,in 1st century CE.It was primarily grown in southern India and the Greater Sunda Islands during the spice trade,along with peppers, cloves, and numerous other spices.
History:Ginger was introduced as a very expensive herbal remedies.Raw and preserved ginger was imported into Europe in increased quantity during the Middle Ages after European tastes shifted favorably towards its culinary properties; during this time,ginger was described in the official formulary where its uses,availability as a drug were introduced in several countries.
Nutritional information : Raw ginger is 79% water, 18% carbohydrates, 2% protein, and 1% fat (table). In 100 grams (a standard amount used to compare with other foods), raw ginger supplies 333 kilojoules (80 kilocalories) of food energy and contains moderate amounts of vitamin B6 (12% of the Daily Value, DV) and the dietary minerals, magnesium (12% DV) and manganese (11% DV), but otherwise is low in micronutrient content (table).
When used as a spice powder in a common serving amount of one US tablespoon (5 grams), ground dried ginger (9% water) provides negligible content of essential nutrients, with the exception of manganese (70% DV).
Safety & composition:If consumed in reasonable quantities, ginger has few negative side effects, although large amounts may cause adverse events, such as gastrointestinal discomfort, and undesirable interactions prescription drugs. It is on the FDAs “generally recognized as safe” list,though it does interact with some medications.
Climate
It grows well in medium temperature regions and with moisture in the air. Ginger is cultivated 1500 meters above sea level.It can be grown well in 300 meters to 900 meters above the sea level.At regular intervals throughout the year from 1500 to 3000 mm of rain per year available rainfall areas should be chosen.Land preparation and harvesting periods of dry weather are needed.If cultivated in areas where rainfall is less watering should be done at regular intervals.
Plantation & Soil preparation:- Planting season-Ginger is a rainfed crop.It cultivation depends on the rainfall. Thus, the crop planting should be done in the first week of April.In west coast,ginger planted in the month of May, after a summer rain.But in places with good irrigation facilities it can be planted until mid to late February and March.
Soil
Sediment with clay & organic content of the soil is good.The land chosen should be at least 30 cm deep soil is necessary. Alluvial gravel mixed red soil is also suitable for ginger cultivation. In 1 meter deep, well-drained soil the ginger yield is high.
Soil pH should be 6 to 6.5. Drained lands should be avoided. Ginger well absorb the nutrients in the soil. Rotating the crops can help in giving higher yield.It is advised to avoid ginger cultivation again and again in the same field.
Propagation and seed rate
Ginger is propagated by seed tubers. Seed tubers that has 5.0 to 2.5 cm in length and weigh from 20 to 25 grams are used to make one or two viable nodes are used in propagation.
1500 to 1800 kg/ha seed tubers need for plains and hilly areas 2000 to 2500 kg/ha are recommended.
Those that used as seed tuber, after the harvest, it should be separated according to the quality. Select the seed tuber without disease infection and dip it into the 0.3% Mancoseb and 0.1% Malathion Solution and dry it in shade, should be stored using a sand pit. Rot checked once a month, if any, should be cleared.
Planting season
Ginger is a rainfed crop. It cultivated dependent on the rainfall. Thus, the crop planting should be done in the first week of April. In west coast, ginger planted month of May after a summer rain. But in places with good irrigation facilities and can be planted until mid to late February and March
Land preparation
1)After the summer rains,plough the land as fine tilth.In deep well ploughed field raise 1 meter width,15cm height and enough length beds at 50 cm intervals. If irrigation facilities available raised a bar with 40 cm intervals.
In Nematode and root rot disease affected areas,40 days before planting, should steamed soil cover beds with polythene. By doing this,the cultivation can be done without damage.
2)Seed treatment
Seed tubers should be soaked by 5g Pseudomonas,10 days before sowing and dried in the shade. By doing this,it increases visibility of dormancy and germination of the nodes can be protected from diseases.
3)Sowing
Before sowing the seeds,25 -30/ha FYM and 4 kg/ha Pseudomonas spread mixture on top of the beds.Than spread 2t/ha neem cake powder,it helps to protect from root rotting.Then seed can be sown at a spacing of 20-25 cm. When planting a maximum depth of 5 cm should be considered.After planting,sand mulching should be done.
From the date of sowing,the rise begins & can be seen,depending on soil moisture with in 25 to 35 days.
To harvest good yields,spread our add neem cake powder & manure above basal levels. Recommended dose of NPK is 75:50:50 kg/ha.On this 50% of the phosphorous should be applied as basal. Nitrogen and potassium should be applied 50% (37.5 and 25kg) after 40 days of planting and remaining dose should be applied after 90 days of planting. Boron and 3 kg / ha and zinc 5 kg / ha of mineral fertilizers in crop yield.
Mulching:-Mulching gives necessary bed to protect from soil drain & water stagnancy.It helps in increasing soil moisture & protects organic nature of soil.Seed germination increases due to mulch laying.
Mulching set during the first planting with10-12 tons/ha green leaf or 5-6 ton/ha dried leafs used in it.In about 45 – 90 days after planting,mulching is set. Easily available coconut leaves, leafy branches,banana leaves, rice paddies,coconut pith, sugarcane trash used as inputs for mulch.
Water Management
To obtain good yields in ginger 1320 to 1520mm rainfall is required.Planted in April-May, depending on the moisture of the soil by watering 2-4 times a week for the time required. In the absence of rain, watering should be done at intervals of 15 days. Seed tuber germination time in ginger and tubers produced time moment essentially require watering times.
Weed management
During the cultivation of ginger,Weed management is carried out two times.Removed at intervals of 45-60 days, depending on the amount of weed,Weed removal is done at the first set up of Mulching,the second time before the weeds must be removed.The plant needs to be taken care of without affecting stem and root.m,after weeding is done.After completing the weeding the earth ph of soil should be checked.
Crop rotation
Ginger absorbs the large amount of nutrients in the soil. So ginger should not be cultivated in the same land continuously. Rotation with other plants helps for better & greater yield.Ginger cultivated with rotation of tapioca, beans, chow-chow and other vegetables. Ginger can be cultivated as a single crop or intercrop with coffee,orange, banana etc.
Plant Protection
Insects Stem borer
Stem borer causes the most damage in ginger. If the insect infected plants colour of leaves changes to yellow from green, leaves,stem get dried.
To control pest,a low-level attack subjecting Peo – de – Janeiro may be used for cultivation. It should be control using prakkonite family of natural enemies or spray the pesticide monocrotophos 0.1% (1 liter of water 1 ml) and removal of infected plants should be done.
Leaf roller
Leaf roller attacks the leaves and leave are rolled, which are found in large numbers in the months of August and September. To control it, to spray carbaryl 0.1% (1g per liter of water) or dimethoate 0.05% or phosphamidon 0.05%.
Tuber scales
Tuber scales attacks the tuber in the field and also in godowns. It attack the plant severely, so the plant dried.In godown tuber scale buds are dried and it reduces the germination capacity.
To control the tuber scales, thrips and other sucking insects, spray phosphamidon 0.05 per cent (5 ml with 10 liters of water). Spray malathion in the bag which is filled with tuber.
Diseases
Tuber rot disease
It is the most important disease which attacks the ginger. Where there is not even adequate drainage areas of stagnant water found in this disease.The disease is transmitted through the soil and seed tubers.
To control the disease, improve the drainage facilities.Use disease free tuber for germination and the tubers are treated with Mancozeb or copper oxychloride,a fungicide,a liter of water,3 g of the quantities produced in the solution for 30 seconds or before saving the tuber soak with streptocakki 200 ppm (ie, a liter of water, 200 ml). By placing large quantities of farmyard manure along with a decrease of the disease seriously.
Leaf spot disease
To control the disease, Bordeaux mixture 1% or copper oxychloride 0.25% (2.5 g per liter) apply as a foliar spray.
Microbial wilt
To control the disease, the tuber can be treated in steptocycilin 200 ppm before sowing.
Harvest
Ginger plant preparing for harvesting within eight months from the date of planting. Brown leaves are ready to be harvested at arrival points to the bottom-up dries. This condition should be harvested in order to extract the ginger oil. The leaves are harvested in the dry state by seed tuber used.
Harvested ginger, removed from the dried leaves, roots, and tubers, unearthed by the adhering soil is removed, washed with water and dried in shade. The ginger used as vegetable and cooking, it should be harvested from the fifth month after sowing. This immature harvested ginger has less alkalinity and fiber.
Yield
Well maintained crop average yield from 15 to 20 tons/ha of ginger rhizomes.
Post harvest
Ginger – and sell it off as soon as ginger, washed, dried in shade and then stored for 2 days. If we keep the ginger in 55 cm heat and 65% of humidity, stored upto 6 months.
Dry ginger – used after drying.
Black Sin – the rhizomes are put in boiling water for 10-15 minutes, remove the skin and dried. It is available in black color is killing tubers.
Processed ginger
Processing in sugar solution: Ginger rhizomes should be well washed, cut the roots and then cooked in sugar solution and then dried.
Processing in salt water: wash the rhizome, peel skin, soak it in salt water. Then shall pour the water mixed with a little salt and vinegar and soak in 7 days. Then rinse well, and sterilize with 10 minutes. Drilled the tuber and soak the sugar solution (48 kg sugar and 60 kg of ginger) in the quantities to be sterilized. Boiled it three times and dried it.
Storage:-To Increase the seed tuber germination capacity,they must be stored in pits on the spot in the shade.Choosing of healthy seed for plantation is good if the tubers for seed are selected without infection.Six to eight months of Plant age must be considered which is disease free & not infected.Seed tubers should be treated with Quinalphos 0.075% and Mancozeb 0.3% mixture,soak 30 minutes in the solution.Applying cow dung on the lateral wall of the storage pit helps to maintain right conditions,then arrange the seed tuber in several layers in the pit. After every layer spread broad cast the sawdust for 2cm. Top of the pit with air flowing,give a little gap and close with wood. We should check the seed tubers for three weeks interval and eliminate &weak,shrunken and disease infected tubers.
Seed tuber storage
December – January month harvested tubers are sown in the month of May – June. So the tubers must be stored for 3 to 4 months.Seed tubers are traditionally stored in sand or pits in shade.Because of this the tubers get dried and rotten due to disease affecting it before sowing and germination, post harvest loss is very high. Seed storage as a result of research in technology-ventilated seed rhizome 3 percent to 100 gauge polythene bags, tying it down on dry sand saving,post harvest losses are decreased viability in seed tubers found.Soak the seed tubers in Quinalphos 0.1% or Dythene M 45 and dry it and store the tubers.
Subsidy is given to the farmers by government and financial help from banks also be taken.
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