Ginger production

History of ginger
Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy,
medicine, or spice. It lends its name to its genus and family (Zingiberaceae). It’s a valuable cash crop
and plays an important role in aurvedic medicines in India .It has been used for cleaning body
through perspiration, to calm down nausea, and to stimulate the appetite. Ginger tea is used as
carminative and in the symptomatic treatment of colds. Ginger contains gingerol, an oleo resin that
accounts for the characteristic aroma and therapeutic properties. Components of gingerol posses
beneficial properties for the treatment of poor digestion, heart burn, vomiting and preventing
motion sickness

Ginger is used in Chinese and Japanese people for a long history of medical substances
containing aromatic substance. To this day, the traditional medical systems in the world occur
during pregnancy, vomiting, dizziness and cold is used as the primary clinical. Medicinal
ginger rich, the people of India, China and Japan in the cooking methods ginger is essential.
Thus, all hot and temperate regions of the world in medical popular ginger have been widely
cultivated
Ginger is tolerant to most climatic conditions. It is grown from sea level up to 1500m. ● It
requires 1000-2000mm of water during its growing period. ● In drier areas irrigation should
be done to avoid getting small rhizomes. ● A temperature of 25-30 degrees celsius is
optimum to the growth of ginger. ● Plant in loose well drained fertile loamy soils. ●
Incorporate lots of compost/rotten manure in the soil.
Benefits
Ginger is used as food and all the people used ginger as medical substances. Colds, cough,
vomiting, dizziness, hypertension, impaired vision problems, such as the ginger is used as
drug. It is used as treatment for digestion, fever and stomach diseases, ginger is used heavily
in the production of medicines. The dry ginger and pepper, along tippili tea helps to removing
mucus in the body for a long time and helps to protect health. Aromatic and medicinal oil
extracted from the ginger, helps in preparation of ginger beer, ginger wine. Ginger powder
used in the spice’s products.
Production of ginger

Cultivation practices

Climate

It grows well in medium temperature regions and moisture in the air. Ginger cultivated 1500
meters above sea level. But it grows well in 300 meters to 900 meters above the sea level. At
regular intervals throughout the year from 1500 to 3000 mm of rain per year available rainfall
areas should be chosen. Land preparation and harvesting periods of dry weather are needed.
If cultivated in areas where rainfall is less watering should be done at regular intervals.
Soil

Clay sediment organic content of the soil is packed with all kinds of land area, ginger can
able to grow. But choose the land by at least 30 cm deep in the soil is necessary. Alluvial
gravel mixed red soil is also suitable for ginger cultivation. In 1 meter deep, well-drained soil
the ginger yield is high.

Soil pH should be 6 to 6.5. Drained lands should be avoided. Ginger well absorb the nutrients
in the soil. By their nature, avoid ginger cultivation again and again in the same field.

Propagation and seed rate

Ginger is propagated by seed tubers. Seed tubers that has 5.0 to 2.5 cm in length and weigh
from 20 to 25 grams are used to make one or two viable nodes are used in propagation.

1500 to 1800 kg/ha seed tubers need for plains and hilly areas 2000 to 2500 kg/ha are
recommended.

Those that used as seed tuber, after the harvest, it should be separated according to the
quality. Select the seed tuber without disease infection and dip it into the 0.3% Mancoseb and
0.1% Malathion Solution and dry it in shade, should be stored using a sand pit. Rot checked
once a month, if any, should be cleared.

Planting season

Ginger is a rainfed crop. It cultivated dependent on the rainfall. Thus, the crop planting
should be done in the first week of April. In west coast, ginger planted month of May after a
summer rain. But in places with good irrigation facilities and can be planted until mid to late
February and March.

Land Preparation
1. Select Your Site
(a) Newly cleared virgin and is best.
(b) If not, grow ginger on land once in three or four years, rotating with cassava and taro.
(c) Do not grow ginger on land previously cropped with yam, banana, turmeric or tomatoes
because of the root-knot nematodes (eelworms) which is the common disease for these crops
so it can also affect ginger.
(d) Avoid steep slopes and low wet areas. Steep slopes because of continuously cropping of
ginger; soil erosion is resulted in all the rich top soil being washed away.
On hilly lands, the fertilizer application is a major cost because fertilizer is very easily
leached
Cost of production on hilly lands is comparatively higher than on flats eg. Labour, land
preparation.
2. Land Preparation
(a) Weed, clear and burn all rubbish, because some weed species are susceptible to root-knot
nematodes.
(b) Apply poultry manure 10 tonnes/ha.
(c) Using digging fork, turn soil, bury remaining rubbish and mix soil well with poultry
manure. Leave for 2 weeks for the manure to decompose properly.
(d) Before planting prepare soil well, making it loose and fine.
(e) Sub-divide plots with well-arranged drained and form raised beds 1.8m wide and about
30-40cm high when good soil tilted is obtained.
Seedbeds Should be placed where susceptible crops have not been planted for several years.
Preparation of the beds by turning the soil several times kills nematodes by leaving them to
get hot and dry on the soil surface. Soil fumigation may be possible and will kill nematodes
as well as control some diseases and weeds.

3. Planting ginger
• Spread poultry manure at the rate of 10t/ha and mix well with soil 2 weeks before planting.
• Open furrows about 10cm in depth and 90cm apart.
• Apply basal P&K at planting and lightly cover with soil.
• Place rhizome 15cm apart in furrows if for immature ginger and 20cm apart for mature
ginger.
• Cover rhizomes with soil to a depth of about 10-15cm.
Propagation and seed rate
Ginger is propagated by seed tubers. Seed tubers that has 5.0 to 2.5 cm in length and weigh
from 20 to 25 grams are used to make one or two viable nodes are used in propagation.
1500 to 1800 kg/ha seed tubers need for plains and hilly areas 2000 to 2500 kg/ha are
recommended.
4. Manures and Fertilizers
Well rotten FYM or compost at the rate of 25-30 ton/hectare should be applied at the time of
planting.
The amount of inorganic fertilizer depends upon the fertility of the soil and organic manure
used. It ranges between 100-120 kg nitrogen, 75-80 kg of phosphorus and 100 -120 kg of
Murat of potash.
It is advisable to add 20-25 kg of elemental sulphur at the time of land preparation to correct
the deficiency of sulphur which is increasing in Indian soils.
Half of nitrogen and entire quantity of phosphorus and Muriate of potash should be given as
basal. Rest of the nitrogen should be split in two doses as top dressing at the 45 and 90 days
after planting.
5. Shade and mulching
One row of maize in every inter row space of ginger with maintenance of 100% maize
population and application of additional fertilizer to maize additional yield of ginger can be
obtained. Mulching is essential as it enhances sprouting, increase infiltration and organic
matter.
First mulching should be done at the time of planting with quick rotting green leaves at the
rate of 10-12 t/hectare or with dry leaves at the rate 5-6 t/hectare.
6. Water management
To obtain good yields in ginger 1320 to 1520mm rainfall is required. Planted in April-May,
depending on the moisture of the soil by watering 2-4 times a week for the time required. In
the absence of rain, watering should be done at intervals of 15 days. Seed tuber germination
time in ginger and tubers produced time moment essentially require watering times.
Weed management
Two weeding are generally given to the ginger crop. First weeding should be done just before
the second mulching. It is repeated depending on the intensity of the weed growth or at an
interval of 45-60 days. During hoeing, every care should be taken so that the rhizomes should
not be disturbed, injured or exposed.
Weeds grow and usually compete with ginger for nutrients, water and light resulting in ginger
reduction.
Apart from this, they also seen to have a direct effect on the plant rhizome e.g the nut grass/
sedge where it’s root penetrating inside the ginger rhizome resulting in low yield gain and
forming entrance to the pathogenic organism.
Control
If proper weed control is done before planting there should be fewer weeds after planting.
One way of preventing is good land preparation.
However, soon after planting apply: - Atrazine as a pre- emergence weed control rate of
56gin 14 litres of water. If applied at the right time and in right amount this should keep the
weeds under control for about 8 weeks.
Plant Protection
Insects
Stem borer
Stem borer causes the most damage in ginger. If the insect infested plants become yellow
color of the leaves, stems drying.
To control pest, a low-level attack subjecting Peo - de – Janeiro may be used for cultivation.
It should be control using prakkonite family of natural enemies or spray the pesticide
monocrotophos 0.1% (1 liter of water 1 ml) and infested plants should be removed.
Leaf roller
Leaf roller attacks the leaves and leave are rolled, which are found in large numbers in the
months of August and September. To control it, to spray carbaryl 0.1% (1g per liter of water)
or dimethoate 0.05% or phosphamidon 0.05%.
Tuber scales
Tuber scales attacks the tuber in the field and also in godowns. It attack the plant severely, so
the plant dried. In godown tuber scale buds dried and it reduces the germination capacity.
To control the tuber scales, thrips and other sucking insects, spray phosphamidon 0.05 per
cent (5 ml with 10 liters of water). Spray malathion in the bag which is filled with tuber.
Diseases
Tuber rot disease
It is the most important disease which attacks the ginger. Where there is not even adequate
drainage areas of stagnant water found in this disease. The disease is transmitted through the
soil and seed tubers
To control the disease, improve the drainage facilities. Use disease free tuber for germination
and the tubers are treated with Mancozeb or copper oxychloride, a fungicide, a liter of water,
3 g of the quantities produced in the solution for 30 seconds or before saving the tuber soak
with streptocakki 200 ppm (ie, a liter of water, 200 ml). By placing large quantities of
farmyard manure along with a decrease of the disease seriously.
Leaf spot disease
To control the disease, Bordeaux mixture 1% or copper oxychloride 0.25% (2.5 g per liter)
apply as a foliar spray.
Microbial wilt
To control the disease, the tuber can be treated in steptocycilin 200 ppm before sowing.
Harvesting ginger
Rhizomes are harvested at different times, depending on their intended use. Fresh ginger
might be harvested about 5 months after planting. For preserved ginger, they are usually dug
up 5 to 7 months after planting, before they are fully mature but while they are still tender
and mild.
For dried ginger, mature rhizomes with a full aroma, flavor, and pungency are harvested 8 to
9 months after planting. The essential oil content within rhizomes increases with age, so
plants used for this might be harvested even later. They are harvested either by hand or by
mechanical diggers and are graded according to local preference or end-use. They are sold
fresh, dried or ground, or are processed into oil and oleoresin.
For fresh Ginger, the crop should be harvested before attaining full maturity means when
rhizomes are still tender, low in pungency and fiber content, usually from fifth month
onwards after planting. Harvesting for the preserved ginger should be done after 5-7 months
of planting while harvest for dried spices and oil is best at full maturity. i.e between 8-9
months after planting when leaves start yellowing. Rhizomes to be used for planting material
should be harvested until the leaves become completely dry. After digging the rhizomes
should be treated with a fungicide like mancozeb @3-4 gm per liter of water, dried in shade,
and stored in pits covered with a 20 cm layer of sand alternating every 30 cm layer of
rhizomes. These pits should be dug under a thatched roof to protect the rhizomes from rain,
water, and direct sun. The average yield varies from 12-15 tons per hectare.

Post harvest

Ginger - and sell it off as soon as ginger, washed, dried in shade and then stored for 2 days. If
we keep the ginger in 55 cm heat and 65% of humidity, stored upto 6 months.

Dry ginger - used after drying.

Black Sin - the rhizomes are put in boiling water for 10-15 minutes, remove the skin and
dried. It is available in black color is killing tubers.

Processed ginger

Processing in sugar solution: Ginger rhizomes should be well washed, cut the roots and then
cooked in sugar solution and then dried.

Processing in salt water: wash the rhizome, peel skin, soak it in salt water. Then shall pour
the water mixed with a little salt and vinegar and soak in 7 days. Then rinse well, and sterilize
with 10 minutes. Drilled the tuber and soak the sugar solution (48 kg sugar and 60 kg of
ginger) in the quantities to be sterilized. Boiled it three times and dried it.

Ginger Candy

Cook the tuber well and drained it and then kept in the syrup (for syrup 1 kg to 1.5 kg sugar,
add ginger) and boil it for two hours and to keep cool. Pour the syrup over the top of the
plates and cover it. It could taste the longer lights up. The material is made from ginger is
ginger oil and oliyoresin.

Washing and drying

After harvest, the fibrous roots attached to the rhizome should be trimmed off and soil is
removed by washing. Rhizomes should be soaked in water overnight and then cleaned. The
skin can be removed by scrapping with the correct instrument. Peeling or scraping reduces,
drying time, thus minimizes mold growth and fermentation. However, scraping process tends
to remove some of the oils constituents which are more concentrated in the peel.
By removing the outside Corky skin, the fiber content also decreases. After scrapping, the
rhizomes should be sun dried for a week with frequent turning and well rubbed by hand to
remove the outer skin. This is called as the unbleached ginger.
The peeled rhizomes should be repeatedly immersed in 2% lime solution for 6 hours and
allowed to dry in the sun for 10 days while rhizome receive a uniform coating of lime and
moisture content should be 8-10%. This is called as bleached ginger which has improved
appearance with light bright colour.

PRODUCTION OF CINNAMON
INTRODUCTION
The term “cinnamon” refers to the many products made from the cinnamon inner bark. There are
seven most widely known cinnamon products: Tube, stick, cigarette, split, broken, powder, oil. They
differ most notably in terms of shapes and oil content.

Cinnamon production is an interesting process since it comprises various stages to yield the final
cinnamon tubes, sticks, cigarettes, or powder.

Cinnamon production is the process of turning raw, unprocessed parts of the cinnamon tree into
finished and usable products. Each cinnamon product will require specific steps of production.

Propagation

propagation Cinnamon can be grown from seed or vegetatively propagated. Vegetative propagation
Cinnamon can be propagated vegetatively from cuttings, by layering or by dividing the root ball.
Vegetative propagation Cinnamon can be propagated vegetatively from cuttings, by layering or by
dividing the root ball.

1. Productio 1. Look for a sunny spot. Plan to plant your cinnamon in spring or early
fall in a spot that gets full sun (at least twelve hours a day). Your cinnamon plot
should be at least four feet by four feet.
2. 2. Dig a hole. Dig a one foot by one foot hole in the plot.

3. 3. Prepare the bed. Fill the hole with a sandy, well-draining loam or potting mix with
plenty of perlite. Cinnamon favors an acidic soil pH between 4.5 and 5.5, so work
sphagnum peat moss into the mix if necessary to reach the right acidity level.

4. 4. Plant transplants or seeds. If transplanting a young tree from a nursery, loosen the
root ball, place the tree in the hole, and cover with the soil. If growing from cinnamon
seeds, fill the hole first and bury the seeds half an inch below the surface.

5. 5. Fertilize the bed. If transplanting, apply a slow-release fertilizer or layer of

compost near the base of the plant. This is called side-dressing. You can skip this step
and fertilize later if planting from seed

3 Tips for Planting Cinnamon in Containers

If you plan to grow your cinnamon in a pot, you’ll need to take special precautions.

1. 1. Choose a large pot with drainage holes. Make sure to use a pot with sufficient
drainage holes and with enough space—one that measures at least twenty-four inches
by twenty inches.
2. 2. Add mesh if needed. You may need to cover the pot’s drainage holes with mesh to
keep the loose soil from falling out.

3. 3. Find a south-facing location. Place the pot in an area of your home that gets
plenty of light, ideally by a window that faces south for maximum exposure.
How to Grow Cinnamon

Since cinnamon is a tropical plant, it requires plenty of moisture and very warm temperatures
to thrive.

1. 1. Keep the soil moist. Every spring, apply plenty of mulch to the base of your
cinnamon tree. Mulch helps retain moisture and heat. Water your cinnamon plant as
needed, checking a few inches under the surface to see if the soil is dried out. If
growing your cinnamon plant indoors, mist it regularly.
2. 2. Protect it from the cold. Bring your cinnamon tree inside if the outdoor
temperature drops below 68 degrees Fahrenheit.

3. 3. Watch for pests and diseases. Keep an eye out for damaged branches or leaves
and prune if necessary. Inspect the leaves of your cinnamon tree from time to time for
mealybug or leaf miner damage, applying organic insecticide as needed.

Harvest and postharvest procedures

Though each type of cinnamon product is associated with specific steps of manufacturing, a
typical production process will go as below

 Step 1 – Harvesting:

For Ceylon cinnamon, the trees are usually harvested when they are three years old, twice a
year right after the rainy season. Meanwhile, Cassia cinnamon is ready for harvesting 8 to 10
years after being planted, but 15 years is the most ideal age as the cinnamon bark will be in
its prime quality. In this stage, farmers will chop off branches and cut down the entire tree.
Farmers usually harvest cinnamon twice a year, after the rain season, as humidity will make
the bark peel off more easily.

 Step 2 – Processing:

Processing may take up 60% of the total cinnamon production cost due to its labor-intensive
nature and the fact that it is usually done manually. Skilled workers will peel off the rough
exterior to reveal the soft inner bark, using a sharp knife. In cinnamon production, different
desired final products will have specific corresponding extra steps. For instance, if the final
product is cinnamon sticks, cinnamon barks must be cut into smaller pieces with a width
from 3cm to 3,7cm to make sure they curl into a round shape.

 Step 3 – Drying:

The removed barks are called quills. These quills will be dried in the shade to prevent losing
their shape for four or five days. Later, they will be placed in sunlight to become completely
dry. During the rainy season, in cinnamon production, workers may use a mechanical dryer
instead.
  Step 4 – Grading:

Factories will categorize cinnamon based on the bark’s thickness, appearance (broken or
intact), and essential oil content.

 Step 5 – Cutting and/or grinding:

These methods add value to the final product of cinnamon production. Cinnamon barks will
be cut to lengths corresponding to different types. For instance, tube cinnamon is from 30 to
45 centimeters in length, while the figure for cigarette cinnamon is from 8 to 10 centimeters
only.

If the final product is in powder form, the barks will be ground to form a fine powder.
Cinnamon powder is easier to be spoiled and harder to evaluate its quality. Therefore, lots of
wholesalers prefer to buy whole spices.

 Step 6 – Packaging and storage:

Cinnamon quills should be packed in moisture-proof bags and carton boxes to prevent them
from breaking. The label should contain important information relating to cinnamon
production, including the brand name, product name, manufacturer details, date of
manufacturing and expiration, weight, and safety certificates if needed.

Cinnamon products should be stored in dry, cool, clean, and well-ventilated containers, away from
direct sunlight. These containers should also be free from pests and insects to avoid undesirable
damages to cinnamon production.

Uses

Pieces of dried cinnamon bark (quills) or ground cinnamon are used a flavoring in baked
goods, confection or savory dishes. Oil extracted from the bark and leaves is used as a
flavoring or scent in perfumes.