One day farmers training on spices

by Spices Board, India

L. Jeebit Singh
Assistant Agriculture Officer
Dept. of Hort. & Soil Conservation
15th January, 2015 Manipur
 Indian names:
Shing (Manipuri)
Ginger (English)
Adrak (Hindi)
SN: Zingiber officinale
Family : Zingiberaceae
3rd or 4th in the world spice
market
 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.
 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
 Healthy: consciousness: world
demand
Use of on farm resources
Avoid the use of chemical nutrients
and pesticides
VERY HIGH profit even
though LESS YEILD
 Certifying agencies accredited by
APEDA

18 months under organic management

Buffer zone: 5 to 10 metre
 Many varieties grown throughout the world.
Present Manipur var.:
Nadia, Thingpuri, Naga Shing, Shingtam.
Var. suitable for Manipur:
Himagiri
Rio-de-Janerio
Surabhi
Nadia
 DRAINAGE very essential

Bed 1 m width 15 cm ht

50 cm spacing btw.

Solarisation

Polyethylene (20-30 D)
 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
 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)
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
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
PESTS AND DISEASES
 Dug out with the help of spade or may be
pulled out by hands
Do not injure outer epidermis

GREEN/BABY GINGER: MATURE GINGER:

5th months onwards 8-10 months
Processing purpose Fresh purpose
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 %
 Harvested ginger fate:
Fresh ginger
Dried ginger
Peeled ginger
Unpeeled ginger
Other pr0cessed product
Oils and oleoresin
 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
 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%
 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

14C with 85 to 90% RH
 Diseases and pest ??????
Sprouting: Above 15 C
Chilling injury : below 10 C
Solution:
Cold storage ( !!!!!!!!!!!!!! )
Low cost ZECC
 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
 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
 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 %
 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