How to do Ginger Cultivation and Know Amazing Health Benefits, Know on Khetivyapar

Ginger stands as a primary spice crop, with India holding the crown as the largest global producer, exporter, and consumer. Its cultivation spans across Assam, Odisha, Meghalaya, Gujarat, and Arunachal Pradesh. India boasts a staggering 65% share of worldwide ginger production. Renowned for its medicinal attributes, ginger presents a pungent flavor profile alongside potent anti-inflammatory and antioxidant properties. Scaling up ginger cultivation could pave the way for farmers to reap substantial profits.

Crop Climate, Soil, and Temperature:

Ginger flourishes in arid and warm climates, requiring moderate humidity levels. Regions receiving annual rainfall between 1000 to 1800 mm are suitable for its cultivation, resulting in high yields. Sandy loam soil with good drainage is optimal for growing ginger. The temperature range of 20 to 32 degrees Celsius is ideal for ginger cultivation. Maintaining a soil pH of approximately 6 to 6.5 ensures optimal growth.

Ideal Planting Time for Ginger:

The best time to plant ginger is from April to May. Planting can also be done in June, but planting after June 15 may lead to stunted growth.

Field Preparation:

Ginger cultivation starts with the preparation of nursery beds. Thoroughly plow the soil using a cultivator, turning it over 3-4 times to ensure proper aeration. Create raised beds with a 1-meter spacing between each bed and a height of 15 cm. Maintain a distance of 60 cm between the beds. Incorporate cow dung manure and compost bacteria into the field.

How to Plant Ginger:

There are three methods for planting ginger:

1. Ridge Method: In this approach, ridges or mounds are created in the field using a plow or hoe. After incorporating fertilizer into the soil, ginger seeds are sown in rows with a spacing of 20 cm between plants and a depth of 10 cm. The soil is then heaped over the seeds.
2. Furrow Method: With this method, beds of 1 meter width and 3 meters length are prepared, with a height of 15-20 cm. Trenches are dug around each bed at a distance of 50-60 cm, and ginger seeds are planted at a depth of 10 cm.
3. Flatbed Method: Suitable for light soils, this method involves planting ginger seeds at a depth of 10 cm with a spacing of 20-30 cm between them.

Improved Varieties of Ginger:

1. IISR Mahima: Yielding an estimated 23.2 tons per hectare, this variety matures in 200 days.

2. IISR: With an estimated yield of 22.6 tons per hectare, this variety also matures in 200 days.
3. Suprabha: Yielding an estimated 16.6 tons per hectare, this variety matures in approximately 229 days.
4. Surbhi: Yielding an estimated 17.5 tons per hectare, this variety matures in 225 days.
5. Suruchi: Yielding an estimated 11.6 tons per hectare, this variety matures in 218 days.

Nursery Preparation and Crop Rotation: Ginger seedlings are placed in a nursery for a month to sprout. To set up the ginger nursery, seeds or rhizomes are spread on a seedbed made with a blend of cow dung and sand (in a 50:50 ratio), then covered with the same mixture. Regular watering in the morning and evening is essential. Crop rotation is recommended with ginger. Alongside ginger, tapioca, finger millet, rice, corn, and other vegetables can be grown.

Manure and Fertilizers for Ginger Cultivation: During land preparation, incorporate compost or cow dung manure at a rate of 25-30 tons per hectare. Adding neem cake at 2 tons per hectare during planting promotes the growth of larger rhizomes and better yields. Apply nitrogen at 150 kg, phosphorus at 100 kg, and potassium at 120 kg per hectare. Half of the potassium should be mixed with the soil before planting, while the rest, along with nitrogen, should be applied after 90 days. The field should be plowed and harrowed to remove weeds.

Irrigation for Ginger: Ginger is a rain-dependent crop, so irrigation is not typically required. However, it becomes necessary in October-November when ginger rhizomes begin to form and mature. Cultivation in regions with annual rainfall between 1000 to 1800 mm can lead to satisfactory yields. Dry weather conditions are crucial one month before harvesting.

Ginger Harvesting: Ginger should ideally be harvested for about 8-9 months. Delaying the harvest can result in a decrease in seed quality and storage capacity. Harvesting in extremely dry or humid conditions can damage the produce; thus, it's advisable not to harvest during such times. After harvesting, the soil adhering to the rhizomes and leaves should be cleaned off.

Health Benefits of Ginger:

1. Consumption of ginger maintains digestive health, preventing issues like constipation, indigestion, and bloating.
2. Ginger is beneficial for heart patients, as it lowers cholesterol levels and improves blood circulation.
3. Ginger enhances the body's immune system, providing relief from cough, cold, flu, and viral infections.
4. Patients with diabetes should consume ginger as it improves insulin sensitivity.
5. Drinking ginger tea alleviates body fatigue, stress, and throat irritation.

Disease Management:

1. Leaf Spot Disease - This condition, caused by the Phylosticta fungus, typically occurs from August to September. It manifests as spots with a white center and brown edges on dried leaves. Control - Apply a spray mixture of 2.5 grams of copper oxychloride or mancozeb per liter and implement intercropping in the field.
2. Bacterial Wilt Disease - This ailment, caused by the Pseudomonas bacterium, is characterized by yellowing lower leaves and the secretion of slimy liquid from the stem. Control - Prepare a spray by mixing two milligrams of streptomycin in 10 liters of water. Additionally, use neem cake.
3. Rhizome Weevil Disease - This disease affects ginger crops during rhizome formation, increasing the likelihood of fungus infestation. Control - Employ crop rotation and remove infected plants from the field.

Yield and Storage: Through the use of improved varieties and effective management techniques, an average yield of up to 300 quintals per hectare can be attained. Ginger should be left in the field for an additional 3-4 weeks to allow the rhizomes to mature and thicken. For storage, ginger should be harvested when it is firm, slightly bitter, and has fewer fibers, typically before reaching full maturity. Allowing the rhizomes to remain in the soil after maturity will reduce oil content and pungency while increasing fibrousness.