GINGER TECHNICAL INTRODUCTION Ginger (Zingiher officinale Rose.) is an important commercial crop grown for its aromatic rhizomes, which are used both as a spice and a medicine. At present, India is the largest producer of ginger in the world accounting for about one-third of the total world output followed by Thailand and Japan. In India a large portion of the ginger produced is consumed domestically as green ginger or dried ginger in a number of culinary preparations like curried and mixed vegetables, certain curried meats, table sauces, pickles, curry powders, etc. Globally ginger is widely used in the manufacture of ginger oil, ginger essence and gingerin and some alcoholic drink like ginger brandy, ginger wine, ginger beer and ginger ales. In India its use in these products is very limited. In processed ginger, very recently the manufacture of ginger paste has just began on a commercial scale. In the ayurvedic medical system, ginger is used as a carminative and stimulant. It is recommended in dyspepsia and flatulent colic. Ginger oil is used in medicated ointments.   VARIETIES More than 450 germplasm of ginger are maintained at the IISR, Calicut. In addition Pottangi maintains 146 and Solan 152 accessions of ginger.   VARIETAL IMPROVEMENT Through concerted research, 5 high-yielding varieties or hybrids in ginger namely Suprabha, Suruchi, Surabi, SG 666 and IISR Varad have been identified. According to the Department of Agricultural Research and Education, ICAR, Government of India, in 1999-2000, eight accessions of ginger were added to the germplasm.   FERTILIZER AND NUTRIENT MANAGEMENT Ginger requires heavy manuring. In addition to the basal dressing organic manure or farmyard manure 75 kg of N, 50 kg of P2O5 50 kg K2O/ha is applied. The whole of P2O5 and the half of K2O are applied at the time of planting itself. But the nitrogenous fertilizers are applied as a top-dressing in two equal split doses, the first dose two months after planting in combination with the remaining quantity of K2O and the second dose a month later. The irrigated crop is given a top-dressing with farmyard manure or oil-cake particularly in northern India. In Maharashtra castor-cake at 3,000-4,000 kg per ha is used in 2-3 top-dressings. Results of latest Investigations on major nutrients for cardamom in trench system with high density planting showed that application of 120, 120 and 240 kg N, P and K/ha/year resulted in high productivity. Nutrient recommendations for Ginger   Organic (tonnes/ha) Inorganic (kg/ha) Total (kg/ha) Average yield (kg/ha) Spice FYM Leaf mulch N P K N P K   Ginger 20 5 75 50 50 295 155 255 8,250 Application of neem-cake @ 2 tonnes/ha along with N, P and K @ 75, 50 and 50 kg/ha significantly increased nutrient availability in soil and ginger enhanced yield by 33%. Technology for storage of ginger seed rhizomes has been standardized and recommended.   VALUE ADDED PRODUCTS India is the global leader in value-added product development and exports. Germplasm accessions of ginger were categorized based on levels of essential oil, oleoresins and pungent principles. Major products that have been developed from ginger include ginger oil, oleoresin, candy, preserves, vitaminized effervescent ginger, plain effervescent powder, starch from spent ginger, ginger brandy, wine, beer, medicinal beverages, encapsulated ginger oil, dehydrated ginger   DISEASE AND PEST MANAGEMENT Major diseases of ginger are rhizome rot and wilts. Experts point out that the disease can be effectively treated by treating seed rhizome with Mancozeb (0.25%) and Carbendazim (1%) Shoot-borer and rhizome scale grubs on ginger and turmeric. Technologies for management of these pests have been developed. Advances have also been made to locate source(s) or resistance/tolerance to biotic and abiotic stresses. Integrated disease management (IDM) was formulated against major diseases. Likewise advances have been made in biocontrol and pests of ginger. Source(s) of resistance or tolerance to biotic and abiotic stresses in Ginger Spice Disease pest stress Source of resistance or tolerance Ginger Soft rot 76.1, OCP 855, OCP 822 Integrated disease management (IDM) in Ginger Spice Disease IDM Ginger Rhizome rot Package   Biocontrol agents for diseases and pests Disease/pest Biocontrol agents identified Shoot-borer of ginger and turmeric Hexamermis sp, hymenoteran parasitoids Rhizome-rot of ginger Trichoderma harzianum 1   QUALITY-CLEAN SPICES Quality has become the key word and the focal point for production, processing, transport and retailing. ‘Consumer Friendly’, ‘Zero Defect Concept’, ‘Due Deligence’, ‘Security’, ‘Quality from Group up’, ‘Total Quality Management,’ ‘ISO Certification’, ‘BIS Specification’ etc. have become watch-dogs for stricter compliance of specifications for the hygienic standards of spices in majority of the importing countries. Occurrence and detection of aflatoxins in nutmeg, high bacteria content in black pepper, notified viruses in ginger and turmeric rhizomes have forced importing countries to enforce Quality Policies’. Unified provisions are being worked out. Regulation on maximum pesticide residue Regulation on aflatoxins Specifications on microbiology, especially Salmonella General hygienic standards for food stuffs The concept of quality policy in enterprises comprises following steps: Risk analysis during production and marketing (HACCP concept) Implementation of quality system according to ISO 9000 requirements