GINGER
GINGER
For organic production, traditional varieties adapted to the local soil and climatic conditions that are resistant or tolerant to diseases, pests and nematode infection should be used. All crop residues and farm wastes like green loppings, crop residues, grasses, cow dung slurry, poultry droppings etc. available on the farm can be recycled through composting, including vermicomposting so that soil fertility is maintained at high level. No synthetic chemical fertilizers, pesticides or fungicides are allowed under organic system. Farmyard manure may be applied @ 25-30 t/ha along with vermi compost @ 4 t/ha and mulching with green leaves @ 12-15 t/ha at 45 days intervals. Further, supplementation of oil cakes like neem cake (2 t/ha), composted coir pith (5 t/ha) and suitable microbial cultures of Azospirillum and phosphate solubilizing bacteria will improve the fertility and yield. Application of PGPR strain of Bacillus amyloliquefaciens (GRB 35) is also recommended for growth promotion and disease control.
Selection of healthy rhizomes, soil solarization and incorporation of Trichoderma, seed treatment and soil application of biocontrol agents like Trichoderma, PGPR or Pseudomonas multiplied in suitable carrier media such as coir pith compost, well rotten cow dung or quality neem cake may be done at the time of sowing and at regular intervals to keep the rhizome rot disease in check. To control other foliar diseases spraying of Bordeaux mixture 1% may be done restricting the quantity to 8 kg copper per hectare per annum. Application of quality neem cake mentioned earlier along with the bioagents Pochonia chlamydosporia will be useful to check the nematode population.
Certifcation
Certifcation and labeling is usually done by an independent body to provide a guarantee that the production standards are met. Govt. of India has taken steps to have indigenous certifcation system to help small and marginal growers and to issue valid organic certifcates through certifying agencies accredited by APEDA. The inspectors appointed by the certifcation agencies will carry out inspection of the farm operations through records maintained and by periodic site inspections. Documentation of farm activities is must for acquiring certifcation especially when both conventional and organic crops are raised.
Harvesting
Ginger attains full maturity in 210-240 days after planting. Harvesting of ginger for vegetable purpose starts after 180 days based on the demand. However, for making dry ginger, the matured rhizomes are harvested at full maturity i.e. when the leaves turn yellow and start drying. Irrigation is stopped one month before harvest and the rhizome clumps are lifted carefully with a spade or digging fork. In large scale cultivations, tractor or power tiller drawn harvesters are also used. The dry leaves, roots and soil adhering on the rhizomes are manually separated. Late harvest is also practiced, as the crop does not deteriorate by leaving it for some months underground. In India, domestic market prefers fresh green ginger for culinary use while two types of dried ginger i.e. bleached and unbleached are produced for export purpose. The most important criteria in assessing the suitability of ginger rhizomes for particular processing purposes is the fbre content, volatile-oil content and the pungency level. The relative abundance of these three components in the fresh rhizome is governed by its state of maturity at harvest.
Processing of ginger
Processing of ginger to produce dry ginger basically involves two stages- peeling of the ginger rhizomes to remove the outer skin and sun drying to a safe moisture level.
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