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Ginger Production

Presentation · July 2019

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Ginger
 Ginger
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.
Ginger
 Ginger
• Ginger (Zingiber officinale L.) is an important spice crop of the world.
• It is originated in India.
• Beside used as a spice, the dry ginger is also used for the production of oil, oleoresin, essence, soft
drinks and non-alcoholic beverage.
• Ginger has manifold medicinal properties as a carminative and stimulation of gastro-intestinal tract.

• India is the leader in the production and export of ginger and produces about world’s 70 percent.
 Ginger
Climate:
• It requires warm humid climate. It grows upto 1600 m above MSL.
• 20-30 o C temperature is optimum, 1500-3000 mililitre annual well distributed rainfall
• It requires moderate rainfall from sowing to sprouting. It requires fairly heavy and well distributed rains
during crop growth period.
• The areas having moderate to heavy rainfall during crop season is best suited for its cultivation.
• Low to moderate rainfall during rhizome sprout and moderate to heavy rainfall during crop growth and
then dry weather one month before harvesting coupled with 28 – 350C temperature is essential for
higher yield and better quality of rhizomes.

• Prevalence of high humidity and shade are necessary during crop growth period.
 Ginger
Soil
• Well drained fertile, sandy loam to loam soils are well suited to grow ginger.

• It requires deep, well drained, humus rich soil. It is sensitive to water logging. It can be grown well on
sandy loams, clay loams
 Ginger
Varieties
• Nase Type :
• Bose Type :
• Salyan local, Ilam local, Bhojpur local, Makbanpur local are bose type.
• NARC , GRP developed varieties are : Kapurkot-1 and Kapurkot-2
 Ginger
Varieties : Kapurkot-1
 Ginger
Varieties : Kapurkot-2
 Ginger
Field Preparation:-

• One deep ploughing during the summer and 3 – 4 light ploughings followed by planking is made to get
the soil prepared.

• The beds of 3 m length, 1 m wide and 15 cm high are prepared leaving 30 – 40 cm space between the
two beds.
 Ginger
Sowing/Planting Time:-
• Planting time of ginger depends on climatic condition of the location
• In Nepal,
• Mid Hill = Beginning of Chaitra (Second Week of Chaitra)
• In each 300 meter lower altitude than Mid Hill = Two week after of Mid Hill
• Late Planting Up to 15 Basiakh
• Delay Planting causes lower yield and lower in quality
• April – May is the optimum time of sowing.
• However, it completely depends upon the receipt of pre-monsoon showers.
 Ginger
Seed Rate (Rhizome) : 225-300 Kg/Ropani
Size of Seed Rhizomes : 50-60 gram with at least two buds
Length of Seed Rhizomes : 2.5-5 c m length

Spacing : Row to Row : 30 c m Plant to Plant : 30 c m

Method of Planting :
• Furrow planting in upland areas , 15 c m deep furrow are made.
• Ridge planting or raised bed in low land , ridge height 25 c m high
Seed Rhizome
 Ginger
Manures and Fertilizers:-
• Incorporate 25 – 30 ton/hac. well rotten FYM or compost at the time of field preparation.
• Nutrient recommendation should be based on soil test report, however as in generally

• NPK 75:50:50 Kg/ Ha is applied

• Apply full dose of K2O and P2O5 and half dose of N at planting and the remaining half in two split doses
at 30 and 45 days after planting.
 Ginger
Seed Treatment and Sowing:-
• The rhizomes should be free from pests and diseases.
• Before sowing the seed rhizomes should be treated with 0.25% Diathane M-45 for about 30 minutes.
• Or
• Selected seed rhizomes are treated by dipping for one hour in solution of 25 gram Endofil/Diathane M-
45(Mancozeb) and 10 gram Bevistin(Carbendazim), shade drying is done after dipping, then planting is
done.
• Seed rhizomes sprout in about 20 days.
 Ginger
Mulching
• 4-5 c m thick mulching materials (straw, stovers, dried leaves) are used immediately after rhizome
planting.
• 40-50 doko mulching materials per ropani area
• Two times applied at beginning or after planting and 40-45 DAS of planting as second times

Mulching is very important for ginger. It enhances organic matter, improves the physical
properties of the soil and prevents the soil erosion. Besides it conserves moisture and
suppresses the weed growth. Green leaves are the best material for mulching.
 Ginger
Irrigation:-
• Irrigate the field just after planting and subsequently at an interval of 15 – 20 days to keep the soil moist.

• During rainy season irrigation should be done as and when crop requires.
 Ginger
Weeding and Earthing:-
• Mostly hand weeding is done. The first weeding should be done 30 days after planting. First
nitrogen top dressing is done at first weeding.

• Subsequent weedings are made at 45 – 60 days interval depending upon the weed intensity.
Second nitrogen top dressing is done at this second weeding

• Earthing up of ridges up to 30 cm should be done after second and third weeding for the
proper development of rhizomes.
 Ginger
Intercropping
• Ginger maize intercropping is commonly practiced
• It takes about 9 month for harvesting after planting
• Ginger-Maize, Ginger-Pegeon pea, Ginger-Chillly, Banan-Ginger, Ginger-Sunflower.
 Ginger
Crop Rotation :
• Do not continue the same field for ginger cultivation
• Repeatedly used field, rhizome rot problem may be severe
• Proper crop rotation is followed :

First year Second Year Third Year

Ginger Maize-Wheat Maize-soyebean-
rapeseed
Ginger/Maize Soybean Maize-rapeseed
Ginger Maize-Potato Maize/Cowpea
 Ginger
Bruni/Mother rhizome Harvesting
• 40-50% cost is occupied by rhizome as seed/planting mateirals
• Mother rhizome is lost by 50% if not harvested in between crop growth
• Mother rhizome if harvested in Shrawan/Bhadra after 4 months after planting
• 90% mother rhizome can be returned as bruni
• Bruni/Mother rhizome is harvested without injury to plant.
 Ginger
Harvesting
• It takes about 9 month for harvesting after planting
• Normally, Mansir-Paush is the harvesting time when crop reach into maturity, when crop turn into green
yellow in field
• Harvesting is done by ploughing or spade, or mechanical harvester.
• Collect rhizomes clumps carefully without bruising/injury

Yield :
15-25 ton/hectare with improved practices whereas 7-10 ton at normal traditional practices.
 Ginger
Storage of Ginger
20% storage loss due to rotting / drying of rhizomes
80-85% moisture content in ginger rhizomes
Pit storage (temp. 20 o C, R H 85%) , if more temp. and RH in pit storage, storage disease like Alternaria,
Fusarium, Phytium, Acrimonim, Aspergillus.
 Ginger
Storage of Ginger
Pit Storage :
• Well drained area, upland areas,
• Length = 3 feet
• Breadth = 3 feet
• Depth = 3 feet
• Pit is sterilized by buring or by application of fungicides
• One inch layer of sand or wooden dust of rice husk is spreaded at bottom of pit/trench
• Treated rhizomes are spreaded alternately with dry sand or dry saw dust
• One or two wooden plank is kept at top of pit. A pipe for oxygen supply is inserted into pit by making hole in wooden plank
• The top of pit with wooden plank is covered with soil making semi circular shape
• 200-300 kg ginger rhizomes can be stored in this method
• Shade is provided over the storage pit to reduce temperature
• This method is effective at altitude : 1000-1600 meter areas in hill
• 4-5 months storage, Paush to chaitra
• Only 5-10% loss reported
Ginger
 Ginger
Storage of Ginger
Cellar Storage
6-7 months storage
2000-3000 kg ginger storage
12-14 o C, 60-75 % RH is maintained inside cellar store
Cellar store is made in mid hills in terraces, L*B* H = 7feet * 7feet * 8 feet
Ginger
 Ginger
Storage of Ginger
Bhakari Storage
 Ginger
Preparation of Dry Ginger (Curing):-
• After harvesting the rhizomes are soaked in fresh water for 12 hours and then washed.
• After cleaning the outer skin of the rhizomes is removed followed by washing.
• Then the washed rhizomes are dried in the sun for 6 – 8 days.
• These dried rhizomes are rubbed together to get the rhizomes free from dirt or last bit and called
unbleached ginger.
• The rubbed rhizomes are allowed to dip in 2% lime water for 6 hours followed by drying to obtain the
good appearance of ginger and is called bleached ginger.
• The yield of cured ginger is about 15 – 25% of fresh ginger.
• After drying, ginger is graded into two grades; (i). fibrous or Calicut grade, and (ii). Free from fibers or
Cochin grade.
• There is a high demand of Cochin grade in the international market.
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