Ginger production is the continuous cultivation of ginger up to the final stage either in commercial or household or small-scale processes. Both ways can provide its own quality and quantity parameters that the person or firm who needs standardized cultivation should select the best method cultivation.

Commercial ginger production

The distribution of ginger in a commercial system can help to get a desirable output for a large scale demand.Young ginger is mostly preferred in the commercial production since it is harvested in an early stage of up to 5 months which minimizes the duration of the harvesting time. Also, the fiber content is smaller and easily pickled than the other similar ginger specious which is an essential point for the preparation related outputs. After harvesting, care should be taken not to be exposed to direct sunlight otherwise, dehydration may take out the internal water content. In order to prevent the product injury in the handling and harvesting process,15-21 days of foliage trimming is the necessary practice. Even though the production of mature ginger is 95% and fresh ginger in a commercial stage is one out of twenty(5%),fresh ginger is still the number one choice in the cultivation industry.

There are two harvesting procedures in the output of both fresh and mature ginger.The procedures are mainly classified based on the desirability and the cultivation aspects.The first one is early harvest which is applied at the mid of the 6th month after plantation.This results in low fiber content which is suitable for the production of candied items. The second harvest is applied at the 60th day after plantation that produces a mature output containing oleoresins and essential oils crucial for the preparation of dehydrated products. Powder ginger is produced from the final mature rhizomes which are harvested at the late period of the plantation time. On the other hand fresh one in commercial market can be used in the preparation of syrup and confectionery market so that it is recommended for sectors related to such category to harvest at an early period. Ginger harvest in commercial processing has its own limitation if Rhizomes are not harvested at the desired stage of maturity. Diseases (i.eFusarium rot and related inhibitors), nematodes and bruises can attack the harvest. Therefore continuous treatment and experimental investigation should be made in every cultivation and harvesting process.

ginger production and consumption

Small scale production

Just as for the commercial production, local optput is also possible for local farmers who want to grow in a kitchen garden as small scale. Even though the amount in this stage is somehow small, it is an effective market opportunity for small scale farmers who really need a significant income. Intensive labor power is needed for the overall ginger production so that the farmer should optimize the required labor supply with the basic demands. Dehydrated, pickled ginger, cookies, instant tea and ginger peals can be prepared and farmers can have a great opportunity to sell to restaurants, local herbal shops, supermarkets and hotels and enjoy the market power of ginger production starting from these household harvesting activities.

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