The best Ginger Farming

The origin of this crop is tropical areas of Asia and especially in Indian and Chinese countries. This crop is produced in large quantities from Jamaica. In this country they are cultivated in the Kigoma, Tanga, Morogoro, Coast, Mbeya and Kilimanjaro regions.

Ginger is used as a ingredient in adding flavor, aroma and stimulation to drinks (like tea, soda, juice, alcoholic beverages etc.) and various foods like cakes, biscuits, cakes, grilled meats, avocado etc.

It is also used in the pharmaceutical industry such as toothpaste, cough, stomach and skin irritations, etc. it is also used in cosmetics as powder etc.).

Kind of Ginger.

There is no confirmation of the ginger varieties cultivated locally but there are indications that there are varieties of White Africa (Jamaica) and Cochin (flint); this consists of hard onion fibers.

Plant Characteristics.

Ginger is a plant that grows underground, while in the spring it produces leaves on the ground. Jamaica has a dark brown color and a short onion while Cochin has a much shorter onion with a gray to red color.

The plant is two feet tall and its leaves are long slender, which die every year leaving the onion in the ground alive. The flowers of this plant are white or yellow.

Climate and Soil.

This crop thrives in tropical climates, from sea level to altitude of 1,500 meters or more. It requires no rain of about mm.1,200-1,800 and an average temperature of 20-25 degrees Celsius. It thrives in shallow fertile and shallow water.

Planting

The ginger crop is sown using slices of at least one good sprout and can be cut to a height of about 2.5 cm. In some cases, sprouts found in ginger gourd can be stored and used for growing. About 840-1700 kg of slices of garlic can be used for growing in one hectare. The space used for planting is between 23.23-30 centimeters and 15-23 cm deep and 5-10 cm deep and is often planted in ridges. Some crops can be grown in the ginger field to keep the shade lighter though the shade is not necessary. It is advisable to water when there is no rain.

1-2 weeks before planting apply compost fertilizer or compost to about 25-30 tons per hectare and by increasing the amount of NPK at 36:36:80 kg. Spread grass in the field to conserve moisture especially when shade is lacking. Weeding is done once the weeds germinate, an herbicide, like simazine or round up is used.

Diseases and pests

Leaf stains caused by disease pathogens Colletotrichum zingiberis and Phyllosticta zingiberi.

Onion decay; caused by an organism called Pithium spp

Root knot; caused by Meloidegyne spp.

Harvesting

Ginger can be ready for harvesting between 9-10 months after planting, when its leaves turn yellow and stems shrivel. The ginger needed for preservation of ginger in brine is harvested before it is fully immature, while the mature ginger is thicker and contains fiber and is more suitable for drying and grinding. The yield varies depending on the service of the crop, the yield can be as much as 20-30 tons of raw ginger.

Processing.

When the ginger is squeezed you will get flour, essential oils etc. Harvested ginger may be chopped, cut and dried in the sun or sometimes dipped in boiled water first and then dried or sliced ​​in oil. Ginger is also processed and stored in bottles mixed with sugar and / or salt without any preservatives. Ginger does however have an oil content of 16.0-18.0%.