Market Survey
Ginger
Booklet. No. 152
Condiments & Spices Production: CSPS-12
Contents
Preface
I. Introduction
II. Soil
III. Climate
IV. Land Preparation
V. Varieties
VI. Manures and Fertilizers
VII. Sowing or Propagation
VIII. Mulching
IX. Irrigation
X. Weed Control
XI. Disease Control
XII. Pest Control
XIII. Harvesting and Yield
XIV. Crop Rotations
XV. Mixed Cropping
XVI. Drying of Ginger
XVII. Grading of Dried Ginger
XVIII. Storage of Seed Rhizome
XIX. Un favourable Climate
XX. Medicinal Value
XXI. Uses and Importance
XXII. Economics of Cultivation.
Preface
Ginger is an important spice and medicinal crop. India is the leading producer of this crop, producing about 50% of the total world's ginger. Ginger has a variety of uses including industrial, medicinal and in table preparations. This booklet describes the scientific cultivation of ginger in detail.
Dr. K. T. Chandy, Agricultural & environmental Education
I. Introduction
Ginger (Zingiber officinle) is a herbaceous perennial plant in nature but is generally grown as an annual crop. It is mainly grown for its underground root like stem which are aromatic and used both as a spice and medicine. It is native of South-east Asia and is cultivated in Jamaica, Nigeria, Syria, Brazil, China, Japan and Indonesia. India produces 50% of the IS world production of ginger. It is cultivated in almost all the tropical and sub-tropical parts of India, especially in Kerala, Karnataka, Tamil Nadu, West Bengal, Bihar, Himachal Pradesh, Uttar Pradesh and Maharashtra. It is exported mainly to middle east countries.
II. Soil
Ginger thrives well on a variety of soils, provided sufficiently well distributed rainfall or irrigation and adequate drainage facilities are available. A deep well drained friable loam, rich in humus, is ideal soil for its cultivation. It thrives well in sandy loam to loam soils with sufficient organic matter. It does not withstand water
Booklet. No. 152
Condiments & Spices Production: CSPS-12
Contents
Preface
I. Introduction
II. Soil
III. Climate
IV. Land Preparation
V. Varieties
VI. Manures and Fertilizers
VII. Sowing or Propagation
VIII. Mulching
IX. Irrigation
X. Weed Control
XI. Disease Control
XII. Pest Control
XIII. Harvesting and Yield
XIV. Crop Rotations
XV. Mixed Cropping
XVI. Drying of Ginger
XVII. Grading of Dried Ginger
XVIII. Storage of Seed Rhizome
XIX. Un favourable Climate
XX. Medicinal Value
XXI. Uses and Importance
XXII. Economics of Cultivation.
Preface
Ginger is an important spice and medicinal crop. India is the leading producer of this crop, producing about 50% of the total world's ginger. Ginger has a variety of uses including industrial, medicinal and in table preparations. This booklet describes the scientific cultivation of ginger in detail.
Dr. K. T. Chandy, Agricultural & environmental Education
I. Introduction
Ginger (Zingiber officinle) is a herbaceous perennial plant in nature but is generally grown as an annual crop. It is mainly grown for its underground root like stem which are aromatic and used both as a spice and medicine. It is native of South-east Asia and is cultivated in Jamaica, Nigeria, Syria, Brazil, China, Japan and Indonesia. India produces 50% of the IS world production of ginger. It is cultivated in almost all the tropical and sub-tropical parts of India, especially in Kerala, Karnataka, Tamil Nadu, West Bengal, Bihar, Himachal Pradesh, Uttar Pradesh and Maharashtra. It is exported mainly to middle east countries.
II. Soil
Ginger thrives well on a variety of soils, provided sufficiently well distributed rainfall or irrigation and adequate drainage facilities are available. A deep well drained friable loam, rich in humus, is ideal soil for its cultivation. It thrives well in sandy loam to loam soils with sufficient organic matter. It does not withstand water