Ginger | adrak | Gingiber officinale | use of ginger | what is ginger | curing in ginger | dried ginger | insect and pest of ginger

GINGER

Ginger

■ one of the top five main spices in India.

■ Native: Southeast Asia

■ Kerala's Contribution to Ginger Production is the leading state in the area and ginger production in India.

■ Meghalaya is the second largest ginger producer.

■ Nutritional information Raw ginger is made up of 79% water, 18% carbohydrates, 2% protein and 1% fat (table). At 100 grams (a standard amount used for comparison with other foods), raw ginger provides 80 calories and contains moderate amounts of vitamin B6 (12% DV) and the dietary minerals magnesium (12% DV) and manganese. (11% DV), but otherwise low in nutrients.

■ Ginger is the perennial herbaceous plant with an underground rhizome, a sessile flower that grows on the ear.

Ginger flower

[Image credit by:- Picryl.com]

■ it is bisexual, epigynous.

■ The dried rhizome of ginger is used as a spice.

■ Ginger oil made from dried ginger powder is mainly used as a flavoring agent.

■ Indian ginger contains about 2.5% volatile oils.

■ A fine grade of oleoresin (gingerin) obtained from extracted dried ginger powder. Contains between 18 and 20%.

■ Gingerol, which is the main ingredient.

● scientific name - Gingiber officinale

● Family - zingiberacea

■ The fruit is rarely produced as a thin-walled capsule that contains several small black angular seeds.

■ Uses Ginger is a very popular spice that is used all over the world; Whether used to flavor foods or as a medicine, the demand for ginger around the world has been constant throughout history. Ginger can be used for a variety of foods or medications such as vegetables, candy, soft drinks, pickles, and alcoholic beverages.

Climate and soil of ginger

■ Tropical and subtropical climate with annual rainfall between 1500 and 3000 mm.

■ For normal growth and development, the required temperature is 20-30 degrees Celsius.

■ The virgin forest soil is rich enough for ginger to grow for several years.

■ The basic idea for ginger is good. The garden soil reaches humus, light and well worked, crumbly and fairly dry.

■ The growth of the rhizome is better in slightly acid soils than in neutral soils.

□ Varieties

Ginger leaf

Introduced varieties

Rio de Janeiro

Other varieties

Suprabha

Suruchi

♢ Surari: is an X-ray induced mutant of a local cultivar. Railway station

■ The best time on the west coast of India is the first half of May.

■ While in the northeastern states it is during the month of April. Propagation

■ Ginger is always propagated from the portion of the rhizome known as the seed or rhizome bite. Each rhizome 2.5-5.0 cm in length 20-25 g of weight One or two good friends

■ quantity of seed - 1500-1800 kg / ha

■ Spacing

Ginger Inflorescence

[Image credit by:- Wikimedia common]

20-25 cm between the rows
15-20 cm inside the rows

♢ Curing Ginger is generally prepared for the market as canned dried or cured ginger or green ginger.

■ dried ginger For the preparation of dried ginger, the harvest is harvested between 245-260 days.

○ When the leaves turn yellow and gradually begin to dry out, the clumps are carefully lifted with a shovel or digging fork. The average yield per hectare varies from 15 to 25 tons. During the drying of ginger, the rhizome loses almost 70% by weight and contains between 7 and 12% moisture.

○ It can be artificially dried by heating by evaporation, but the rhizome loses much of its aroma and darkens with a burnt flavor.

○ Sun drying is still the commercial way of drying.

HARVESTING

■ Harvest Between 7 and 9 months of sowing, at that time the rhizome has the highest starch and lowest fiber content. The harvest season runs from November onwards.

STORAGE

■ Archiving Ginger seeds should be stored for about 3-4 months from harvest to sowing. Keeping the rhizomes of seeds in pits is considered the best method of storage.

■ Transportation and export of ginger

■ Transport and export of ginger India is the largest ginger producer in the world, it does not play the role of a major exporter and accounts for only about 1.17% of total ginger exports. Growing ginger in India is a costly and risky business, as you don't make a lot of money. of exports and "more than 65% of the total cost incurred is for the purchase of labor.

■ Diseases in Ginger

Bacterial wilt or Prem Rog: Ralstonia solanacearum

Soft rot or Paheli: Pythium aphanidrematum

Dry rot: Fusarium and Pratylenchus complex

Leaf spot / blight: Phyllostricta zingiberi

■ ginger pests

White worm or Khumlay: Holotrichia spp.

Shoot the borer: Conogethes punctiferalis

Shoot boring weevil: Prodioctes haematicus

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