Due to changing food preferences consumption of spices and tejana spices crops as well as medicinal crops is increasing exponentially. To meet this growing demand, it is necessary to obtain higher output of better quality at lower cost per unit area. As ginger cultivation is very expensive and risky, special cases to consider:
Weather:
Ginger is best suited to moderate to long monsoons and moderate rainfall. This crop needs a warm and humid environment at the beginning and a dry environment at the time of harvesting.
Selection and preparation of land:
The land in which ginger is to be cultivated should be well drained and have light/medium black/silt silt and more organic matter. This crop cannot be grown successfully in acidic and waterlogged soils.
To increase the amount of organic elements in the soil, add 25 to 30 tons of screened manure the previous year and make green paddy. If the moisture content in the soil is high, the moisture content in the soil can be reduced by planting korat dry sorghum in the last week of January.
In order for the ginger nodes to develop well in the soil, deep plowing in the summer with the help of a tractor, using a tine with two or three blades to fill the broken soil, make a cushion or a pad in the soil to make a level that does not get waterlogged.
Seed selection:
Ginger buds are used for planting. Matriganth should not be used for planting. Puppies should be disease free and well nourished and have at least one fully developed eye. 1000 to 1200 kg for planting per hectare. The need for knuckles remains. To prevent rotting of nodes, soak in 0.5 percent ceresan solution for 30 minutes and dry in shade after planting.
Pruning:
This crop usually matures in 270 to 280 days. As the ginger crop matures, the leaves turn yellow and the plant begins to fall. The crop becomes ripe especially in the month of January. Green ginger can be harvested one to one and a half months earlier as per the market demand.
After the ginger crop matures, remove the plant by hand and take care not to cut the edges while digging with a spade. Clean the ginger by hand and stuff it. To make ginger from ginger, wash the knots with water and clean them with a spoon and dry them in the sun for 20 to 25 days in an open field. Ginger can be shaken in a rough bamboo basket and stored in cold storage after the top leaves are removed.
Product:
Generally, the production of green ginger can be obtained as 23 to 26 tons per hectare and 100 kg. 20 kg of ginger. As much ginger production can be obtained.