The document outlines a training program on ginger cultivation and processing by the Spices Board of India, detailing key information including suitable varieties, growth conditions, and processing methods. It emphasizes organic farming practices, the importance of soil and temperature, and various techniques for cultivation and pest management. The document also provides guidance on harvest processing and storage, as well as value-added products like ginger oil and candy.

1. ‘One day farmers training on spices’
by Spices Board, India
L. Jeebit Singh
Assistant Agriculture Officer
Dept. of Hort. & Soil Conservation
Manipur15th January, 2015

2.  Indian names:
 Shing (Manipuri)
 Ginger (English)
 Adrak (Hindi)
 SN: Zingiber officinale
 Family : Zingiberaceae
 3rd or 4th in the world spice
market

3. Cook
 Fresh, frozen, or dried
Medicine
 Digestion, anti-nausea, anti-
inflammatory
 Prevents obesity, cancer,
diabetes,CHD
Processing
 Dry, bleached dry, pickling,
powder, oil, candy, wine,
squash, flakes, etc.

5.  Temperature: 28-300C
 Altitude: up to 1500 m MSL
 Soil: Sandy or clay loam
 Could be grown as inter or mixed crop
 Ginger-Banana-legume or ginger-vegetable-
legume

6.  Healthy: consciousness: world
demand
 Use of on farm resources
 Avoid the use of chemical nutrients
and pesticides
 VERY HIGH profit even
though LESSYEILD

7. Certifying agencies accredited by
APEDA
 18 months under organic management
 Buffer zone: 5 to 10 metre

8.  Many varieties grown throughout the world.
 Present Manipur var.:
 Nadia,Thingpuri, Naga Shing, Shingtam.
 Var. suitable for Manipur:
 Himagiri
 Rio-de-Janerio
 Surabhi
 Nadia

9. • DRAINAGE very essential
• Bed 1 m width 15 cm ht
• 50 cm spacing btw.
• Solarisation
• Polyethylene (20-30 D)

10.  Properly preserved rhizomes
 Free from pest and diseases
 Collect from organically
cultivated farms
 Rhizome pieces (25-30 g)
 Min. one eye
 Cure for 3 days
 2000-2500 kg/ha

11.  Plant in April- May
 Spacing (20-30 cm) x (15-20 cm), 5 cm deep
 Apply 25 g powder neem cake per pit
 Well rotten cattle manure of compost mixed with
Trichoderma ( 10 g of compost inoculated)

12. MULCHING:
1.With 10-12 t/ha at planting
2. With 5 t/ha at 40 DAP
3. With 5 t/ha at 90 DAP
 Lantana camara and Vitex negundo (shoot borer)
WEEDING
Depending on the intensity of weed growth

13. MANURING
 FYM @ 5-6 t/ha as a basal dose
 Neem cake @ 2 t/ha
 Wood ash (K)
 Cow dung slurry
IRRIGATION
 8-10 days
 Whenever needed

14. PESTS AND DISEASES

15.  Dug out with the help of spade or may be
pulled out by hands
 Do not injure outer epidermis
GREEN/BABY GINGER:
5th months onwards
Processing purpose
MATURE GINGER:
8-10 months
Fresh purpose

16. Depends on varieties
 Nadia (28 t/ ha);Thingpuri
and Naga Shing (19 t/ha
 National avg : 5 -10 t/ha
 In Manipur: 12 to 15 t/ha
 Dry recovery: 16-25 %

17.  Harvested ginger fate:
 Fresh ginger
 Dried ginger
▪ Peeled ginger
▪ Unpeeled ginger
 Other pr0cessed product
 Oils and oleoresin

18.  Popular in the area where it is produced
 Both mature and immature rhizomes are
consumed as a fresh vegetable.
 Wash and dry
 Cure for 3 days

19. • Soaked in water overnight
and rub well
• Outer skin is removed with a
bamboo splinter (no iron
knife)
• Wash and dry in the sun
uniformly for 7-10 days.
• To be dried to a moisture level
of 11%

20.  Grading acc. to market
 Gunny bags
 CFB boxes - BEST
 Bamboo baskets lined with
dried banana leaves for
transportation (hills)
 Mature ginger stored at 12 to
14°C with 85 to 90% RH

21.  Diseases and pest ??????
 Sprouting: Above 15 °C
 Chilling injury : below 10 °C
 Solution:
 Cold storage ( !!!!!!!!!!!!!! )
 Low cost ZECC

22.  Ginger pickle
1. Peel ginger – cut into small rectangular pieces
2. Dry in shade for 1 day
3. Mix of spice (Ajowain + Black pepper + Cumin +
Chilli powder + Salt) 10 g each for 250 g ginger
4. Heat in oil for while
5. Fill in jar and keep in sun for 2-3 weeks
6. Store in shade

23.  Ginger candy
1. Wash, peel and cut in1-2 cm thickness
2. Boil for 1 hour to soften then drain
3. Keep alternate layer of sugar (1:1)
4. Next day, remove ginger add 2g citric
acid and boil syrup till 60 ° B
5. Increase each day by 5 ° B till 75 ° B
6. Dry on 6th day at 60 ° C for 10 hours

24.  Ginger oil
 Steam distilation method
 Aromatic odour but not the pungency
 Yield is 0.3 to 3.5%
 Ginger oleoresin
 Contain gingerol, shogaol and gingerone
 Solvent like alcohol, acetone or other
 Yield is 3.5 to 9.5 %

25.  Harvested during Dec to Jan
 Preserved for about 4 months
 Select good ,disease free, big rhizomes
 Seed rhizomes are to be stored properly
in pits
 Under shade protection from sun and
rain