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This report is the outcome of a study commissioned by CFC. The report has been published without formal editing.

The views expressed in this report are those of the authors and not necessarily those of the Common fund for Commodities.

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Contents

Page No.

1. Introduction 3

2. Objective 5

3. Methodology 5

4. An overview of International Trade – Ginger 6

5. Profile of Sierra Leone with special reference to Ginger 7

6. Profile of Burkina Faso with special reference to Ginger 12

7. Profile of Guinea with special reference to Ginger 15

8. Key findings 18

9. Conclusions and Modalities 20

10. Recommended programmes for development of spices 26

11. Executive Summary 35

ANNEXURES:

1. Uses of ginger 37

2. People met during the visit 49

3. Major country wise area & production of ginger for the last 4 years 52

4. Products from fresh ginger 54

5. Soil analytical report 55

6. Analytical report of five varieties of ginger 57

7. Recommended cultivation practices of ginger 59

8. Brief note on bleached and dehydrated ginger 69

9. Common Processing Centers 71

10. Uses of Neem in spice Cultivation 74

11. Scope for organic spices. 77

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1. Introduction

Scientific classification

Phylum: Spermatophyta

Class: Angiospermae

Order: Zingiberales

Family: Zingiberaceae

Sub-Family: Zingiberoideae

Genus: Zingiber

Species: officinale

Binomial name Zingiber officinale Rocs

Ginger is a rhizome, an under-ground stem, that is used as a spice. It is the

oldest spice known and the earliest article of trade. It is believed to have

originated in Tropical Asia. It has been documented being used in India and

China before Confucius (551 to 479 BC). There has been no record of ginger

being found in the wild. The fleshy rhizome of ginger, which are sometimes

called 'roots' or 'hands' have a sweet, spicy pungent flavour and are used mainly

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in flavouring wines, candies and as a seasoning. It is also an important

ingredient in curry powder. Ginger is also useful as an antidote for stomach

ailments and aids in digestion. Uses in detailed are appended in annexure 1.

The ginger plant is a Tropical perennial that is vegetatively propagated. The

rhizomes are divided into pieces called setts that are either planted in furrows or

beds. These setts are usually 30 to 50 g. The rhizome tends to grow towards the

surface of the soil. The plant is usually about 60 to 90 cm in height with

stalkless leaves, 20 cm long and 2 cm wide. The flowers are pale green with

yellow margins. They are clustered in spikes sometimes having yellow or purple

spots. Harvesting usually occurs after 7 to 9 months after planting, when

maturity sets in. This is evident when the leaves begin to dry and senescence

starts.

Field view of the ginger crop

Ginger contains upto 1.5-3% of an essential oil that causes the fragrance of the

spice. The pungent taste of ginger is due to non-volatile oil phenylpropanoid

derived components particularly gingerols and shogaols. The latter are formed

from the former when ginger is dried or cooked. Globally ginger is widely used

in the manufacture of ginger oil, ginger essence, ginger candy and alcohol drink

like ginger brandy, ginger wine, ginger beer, ginger ales. Recently, manufacture

of ginger paste, Ayurvedic medicine and medicated ointments have just begun

on a commercial scale. The common African cultivars are Yatsun Biri, Taffin-

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giwa and Sierra Leone. Indian cultivars are Maran, Assam, Suruchi, Suravi,

Himagri, Himachal, Nadia etc., and other countries cultivars are viz., Rio-de-

Janeiro, Jamaica, laivu slice, Red clow, Xingyno, Fuzbon, China, Taiwan,

Bangkok, Kintoki, Sanshu, Oshoga etc.

Ginger is an important commercial crop grown for its aromatic rhizomes, which

are used as a vegetable, a spice and a medicine. At present, India is largest

producer of ginger in the world accounting for about 44% of the total world

output followed by China. Though India is the major producer of ginger,

Nigeria accounts for about 47% in area under cultivation of ginger and accounts

only 8% in production (2006).

2. Objective:

The objective of the study is to assess the resources, markets and potential for

market development of Ginger in West Africa. Hence a study was considered

by the CFC for a detailed study report to be submitted for their consideration.

3. Methodology

As required, the study team visited Guinea, Burkina Faso and Sierra Leone and

discussed with the local farmers, agricultural institutions and the concerned

Government officials (Annexure 2). Primary and secondary data on various

aspects of ginger cultivation, samples of ginger, soil in all the three markets and

general details on other spice crops were collected for quality evaluation.

In view of the data and information collected and also identifying the scope for

new and value added products, the study report is prepared and submitted for

consideration of the Consultative Committee of the CFC. The study was

undertaken from. 14.01.2007 to 31.01.2007.

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4. An overview of International Trade – Ginger

India continued to lead the world in ginger production with a global share of

around 44% followed by China 17%, Nepal & Indonesia 9%. The total world

production during 2006 was estimated at 1.63 million tonnes out of which, India

produces 717,438 tonnes followed by China 279,000 tonnes, Indonesia 159,086

tonnes and Nigeria 134,000 tonnes. India, being the largest producer of raw

ginger in the world, has the potential to play a major role in the world ginger

trade. Major country wise, area and production for the last 4 years are attached

at Annexure-3. Though India is the largest producer of ginger in the world, it

occupies only 7th position in export. A sizeable quantity of ginger is also

imported into India in the green and dry forms from Nepal, China and Nigeria.

Since the ginger production in Sierra Leone, Guinea and Burkina Faso is

irregular and crop size comparatively smaller, the figures are not reflected in the

estimates of FAO. China accounts to more than 50% of total ginger export.

The demand for oils and oleoresins in general and ginger in particular is

growing at 4-5% per year. Various medicinal and health values, application of

ginger oils in cosmetics/Neutraceutical products, the demand for ginger

products is expected to grow at around 5%. However, if certified organic dry

ginger in whole and powder form is provided, it is easy to have a minimum 20%

share of the present ginger market, which is estimated at around 80,000 tons.

The consumption of fresh ginger in brine in Japan for the traditional cuisine is

estimated at around 60-70000 tons, which is mostly supplied by China till

recently. The use of ginger candy, tit bits and crystallized ginger in the bakery

and confectionery are growing at over 6%. By establishing state-of-art

manufacturing facilities for these products, it is possible to export around 15-20

tons of processed ginger products per month in the initial years.

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5. Profile of Sierra Leone with special reference to Ginger

Ginger has been one of the major crops in the country between 1950 and 1970.

Sierra Leone has been the traditional producer and exporter of Nigerian type

ginger. The production had drastically fallen due to continuous civil war, poor

cultivation practices and productivity. The civil war had destroyed majority of

the state infrastructure and hence infrastructure for re-habituating agriculture

industry is considered as essential for developing production of quality planting

material which is important to promote production. Sierra Leone has the third

largest natural harbour in the world and the major port cities are Bonthe,

Freetown, Sherbro Island and Peppel.

Major ginger growing districts in Sierra Leone are Kambia and Moyamba,

which are 135 miles and 89 miles respectively away from Freetown. In Cambia

and Moyamba districts ginger is cultivated. In Sierra Leone, the ginger

production is concentrated near rail lines around Freetown, Boia, Kennama,

Pendemba and Njala as well as in Mayamba districts and in parts of East Kamo,

which should be spread to other areas of the country.

In addition to the local variety, which is cultivated in almost 95% of the total

area of cultivation, improved Chinese variety is also cultivated. The Chinese

variety though has bigger rhizomes and high yield is susceptible to rot disease

and wilt easily.

M/s Cotton Tree Foundation, an NGO is providing training on ginger

cultivation to farmers. During 2006, 981 farmers thus received their training on

various cultivation aspects.

Area under cultivation of ginger: 5-6000ha in North

5000 ha in Moyamba

4-5000ha in Tongolibi

6000 ha in other areas

Total: 20,000-22000ha (approx)

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Ginger is cultivated in general without using any chemical fertilizers, pesticides

and fungicides. Palm Kernal Cake is used in addition to the green leaves as

manure.

The Government of Sierra Leone had made several efforts to reduce poverty

and increase export led economic growth and identified ginger as a potential

export product worthy of investment and export promotion under different

programmes.

Efforts for developing ginger cultivation from the seed material collected from

Thailand during 1997 and improved variety of ginger from China during 2003

had not made the desired impact largely due to the civil conflict and bad

agricultural practices and poor pre and post harvest practices followed. The

Government of Sierra Leone received a grant of 53 tons of ginger rhizome from

China. Due to the reported pests and diseases, Sierra Leone still continues to

produce local variety of ginger (Nigerian type), which has a distinct lemon nod,

which is preferred by selected food processors in Europe. Currently, the

estimated production of ginger in Sierra Leone is around 300-350 tons of dry

ginger.

Based on the results achieved from Chinese ginger and as per the soil sample

test result, it is advisable to popularize Chinese ginger for promoting ginger

candy, ginger in brine and such other products. However, adequate care should

be taken to manage the rot disease, for which we are suggesting treatment of

seed material with antagonistic fungi (Trichoderma) and pseudomonas.

The quality of the local ginger was also tested in Central and Spices Board’s

laboratory and found comparable to Nigerian Ginger and Kenyan ginger, which

has a good export demand for distillation of oil and extraction of oleoresin.

The EPRP programme of ITC, Geneva started in 2003 with over 9000 ginger

farmers had started yielding results.

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The major crops cultivated in the country are rice, cassava, maize and ginger.

Cultivation of coffee and native tobacco has been practically abandoned as un-

remunerative. Sugarcane is grown in small quantities. Ginger is grown mainly

in colony proper. Minor produce like pepper (chillies), benniseeds and

groundnuts are also produced.

During 2006 a quantity of 20 MT ginger was exported to Europe and the

estimated export of ginger for 2007 was 140 MT. Presently, the reported

quality control lab established during 90’s is not functional. The Cotton Tree

Foundation facilitates transporting fresh ginger of their members from the

producing centers to the processing units.

International Trade Center, Geneva is conducting social/workshops in different

ginger producing centers for training the farmers on cultivation, harvest and

storage aspects. So far, fifty such workshops have already been conducted.

From South East Asia (China) 11 major varieties were imported and spared to

the farmers for cultivation. There are 93 groups (10-15 in each group) of

farmers who cultivate ginger. Generally, the local variety is cultivated in flat

lands and the Chinese in ridges. Bamboo knives seen in India were introduced

to Sierra Leone for peeling ginger before drying. Some fields realized a yield of

6 tons per acre though the national average yield is 4-t/acre. The Institute of

Agricultural Research is undertaking the varietal evaluation programme using

11 varieties from China.

Presently, farmers receive 45,000 Lio ($ 15) for 50 kg bags of local variety.

Ginger helps in poverty elevation as well as food security problems of the

farmers by getting better return. Around 1500 traders handle the produce and

about 15,000 farmers in Sierra Leone are producing ginger. Production

estimate of fresh ginger of improved variety is 400tons and the local variety

at 1000 tons. Major domestic consumption is as juice, ginger beer, ginger

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biscuits and ginger cakes. The Sierra Leone Produce Marketing Board existed

in 1960s and 70s was giving storing facilities for ginger. Hence, the Board

may be revived or suitable producer company may be constituted for

promoting ginger in Sierra Leone.

WEATHER CONDITIONS : Freetown, Sierra Leone

Month Average Sun light hours [hrs]

Average temperatures oC

Discomfort from heat and humidity

Relative humidity [%]

Precipitation (mm)

Wet days (+0.25mm) (mm)

Min Max AM PM

Jan 8 24 29 medium 82 67 13 0.8

Feb 8 24 30 High 80 67 3 0.7

March 8 25 30 High 81 69 13 2

April 7 25 31 High 81 71 56 6

May 6 25 30 High 83 74 160 15

June 5 24 30 High 86 76 302 23

July 3 23 28 High 89 81 894 27

August 2 23 28 High 91 82 902 28

Sept 4 23 28 High 90 81 610 25

Oct 6 23 29 High 87 77 310 23

Nov 7 24 29 High 85 75 132 12

Dec 7 24 29 high 82 71 41 4

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The following bar chart for Freetown, Sierra Leone shows the years average

weather condition readings covering rain, average maximum daily temperature

and average minimum temperature.

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6. Profile of Burkina Faso with special reference to Ginger

Burkina Faso is a landlocked country and predominantly plains. Rainfall is both

seasonal and variable, but there is a trend of decreasing annual rainfall. The

country has a few valuable natural resources and relied primarily on agriculture

for production, despite of a relatively high rural population density and the fact

that most of the soil is fragile and inherently infertile. In total 84% live in a

rural environment and depend both directly and indirectly primarily on local

natural resources for their livelihoods. The vast majority (80%) of the

population is engaged in subsistence/semi subsistence farming and/or fishing for

their living, while the limited industrial activity is mainly focused on the

processing of primary commodities. The difficulties related to the agricultural

production such as recurring droughts or floods, high population pressure and

the poor soil present are the major challenges.

Ginger is cultivated in the western part of the country in Bobo and Koloko

province in Kenedougu area. It is not a major crop for the country and hence not

much promotion programme. The production of ginger is insufficient even for

domestic consumption and hence the ginger produced at Ivory Coast, comes to

Burkina market. Ginger juice is a common drink in the hotels and is also found

sold in the roadside shops in polyethylene pouches and in bottles. No statistics

on the area of cultivation, quantity of production, consumption etc., is available

with any Government agency. In Burkina, the major area of ginger production is

in the Southwest near Bobo.

Burkina Faso is exporting white sesame to China and Japan. The country is also

exporting sheanuts around 20000tons per year during August to January.

Certified organic red hot pepper (chilli) around 500 tons is also produced in the

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country. The estimated area under cultivation of red hot pepper is around 250

acres and supplies of the chilli are made from October. Around 100 tons of

Arabic gum is also produced per year.

WEATHER CONDITIONS : Ouagadougou, Burkina Faso

Month Average Sun light hours (hrs)

Average Temperatures OC

Discomfort from heat and humidity

Relative humidity (%)

Precipitation (mm)

Wet days (+0.25 mm)

Min Max AM PM

Jan 9 16 33 Medium 42 19 0 0.1

Feb 9 20 37 Medium 38 19 3 0.3

March 9 23 40 High 39 20 13 0.7

April 8 26 39 High 51 28 15 2

May 9 26 38 Extrem 65 40 84 6

June 8 24 36 High 73 49 122 9

July 7 23 33 High 78 62 203 12

August 6 22 31 High 81 67 277 14

Sept 7 23 32 High 79 60 145 11

Oct 9 23 35 High 72 44 33 3

Nov 9 22 36 High 58 30 0 0.2

Dec 8 17 35 Medium 46 23 0 0

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The following bar chart for Ouagadougou, Burkina Faso shows the years

average weather condition readings covering rain, average maximum daily

temperature and average minimum temperature.

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7. Profile of Guinea with special reference to Ginger

The Republic of Guinea has an area of 245857 sq. km. with Conakry as its

capital. Major trading partners are France, USA, Belgium and Spain.

Soil, in general, of Guinea is highly fertile. Almost all tropical fruits and

vegetables are grown in Guinea. Mango is in plenty; Plant growth in general is

very good. Ginger is cultivated only in a limited scale and sold in domestic

market as vegetable. Hot chilli (pepper) is another spice grow. Coconut yield is

good and used entirely as tender coconut. Area under cultivation of sugarcane

in the country is coming down due to absence of processing facility. Grapes

cultivated are sour. Tractor being utilized in Govt. set up for field preparation

Rainy season : June to December

Temperature : 15 to 350C

Day-night : equal

Faranah province is good for agricultural purpose where ginger is also

cultivated. However, there is no organized cultivation of ginger and hence not

planted in plenty. Moyenne, Kinidia, Debreka are also have area suited for

ginger cultivation. Presently maximum area of ginger is in Kindia province.

Labe, Kankan, Nzerekove, Boke and Kindia are potential areas for ginger

cultivation. In some of these areas cultivation is already undertaken and

production is increasing year after year. Forestiere province is another potential

area for ginger cultivation. In Boke, few group of ladies are engaged in ginger

cultivation. Coyan area in Conakry also produces some ginger.

Soil

Labe – soil is acidic pH 6 to 7

Other areas – Soil pH is 5 to 5.5

Faranah and Forestiere soil is alkaline

Rain (annual precipitation)

Conakry & Kindia : 2000-3000 mm

Forestiere : 2500-2800 mm

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The Institute de Recherche Agronomioque de Guinee (IRAG) with it main

centre at Conakry and Regional stations at Kinidia, Kankan and Forestieve is

presently offering no training to farmers on ginger cultivation. Presently some

varieties are obtained from International Institute of Tropical Agriculture

(IITA), Benin for cultivation. The Farmers Variety Selection (FVS)

programmes in different centers will be able to multiply the seed material. The

station at Pita has facility for testing moisture and fibre content. Diluted ginger

juice is consumed in various functions as an alternate drink to cola. Other value

added products prepared are ginger and ginger extract (at Kankan and Kindia

provinces). Presently there is no storage facility available in the country.

WEATHER CONDITIONS : Conakry, Guinea

Month Average Sun light hours [hrs]

Average Temperatures OC

Discomfort from heat and humidity

Relative humidity (%)

Precipitation (mm)

Wet days (+0.25 mm)

Min Max AM PM

Jan 5 22 31 High 89 65 3 0.1

Feb 7 23 31 High 90 65 3 0.3

March 9 23 32 High 85 63 10 0.6

April 7 23 32 High 83 64 23 2

May 5 24 32 High 85 70 158 11

June 3 23 30 High 89 77 559 22

July 2 22 28 High 93 84 1298 29

August 2 22 28 High 94 87 1054 27

Sept 4 23 29 High 94 82 683 24

Oct 5 23 31 High 92 77 371 19

Nov 6 24 31 High 91 74 122 8

Dec 3 23 31 high 88 67 10 0.5

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The following bar chart for Conakry, Guinea shows the years average weather

condition readings covering rain, average maximum daily temperature and

average minimum temperature.

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8. Key findings

Ginger is an important crop of Sierra Leone, Burkina Faso and Guinea.

Ginger is mainly used as a spice condiment. Per capita consumption of

ginger is not high enough to sustain its world production with the growing

number of new producing countries taking share in the international trade in

ginger. However, there is a “hot trend” in the US market as the demand is

increasing. There is also a growing demand for ginger products. The recent

development in ginger trade has been the increasing use of ginger oil and

oleoresin and powder and processed ginger in the major importing countries

especially in the US and Europe.

Investigation was carried out aiming at identifying a suitable

variety/varieties of commercial importance grown in these three countries and

having desirable characteristics for making various products. From the different

varieties of ginger brought from these three countries during the visit, ginger

grown in Sierra Leone (Chinese variety) has been found most suitable for

making products such as Ginger in brine, ginger candy, ginger

preserve/candy/crystallized ginger and ginger in brine. The flow chart for the

preparation of products from fresh ginger is in Annexure-4.

As per the soil collected from each country and tested, the soil of Guinea

and Burkina Faso is comparatively good for turmeric cultivation. The curcumin

content will be higher. Copy of the soil analytical report is attached as

Annexure-5.

The high pungent local ginger cultivars of Africa grown in Guinea &

Burkina Faso are preferred for perfumery purpose and hence this produce may

be popularized among such industrial users.

Along with ginger cultivation and processing of other exportable spices

such as turmeric, chillies (Pepper), mint etc., may be popularized in West

Africa.

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Drying of ginger in the sun without peeling the skin is common in all the

three countries. Hence, prior to any drying operation ginger is required to be

peeled to facilitate faster drying as well as avoiding possible spoilage and insect

infestation.

In Africa, yield has reached 30t/ha of fresh ginger rhizomes as against the

average yield of 15-25t/ha, which indicates that the high potential to exploit the

crop.

The strong pungency character, colour and aroma possessed by the

traditional African ginger types (eg. Black ginger, yatsun biri etc.,) should be

exploited for ginger oil and oleoresin. The analytical report of five different

varieties of ginger collected during the survey is Annexed-6.

The prolonged or erratic dry condition prevailing in West Africa during

crop growth leads to small-sized rhizomes in ginger. Hence, provisions for

irrigation facility is required to be assured in main crop production centres.

Sulphur fumigation is required for enhancing the colour and preventing

the possible storage pests, which is quite common in other producing countries

and is not followed in the surveyed countries.

It is recommended to have vacuum packing for storing ginger. During the

vacuum packing we may infuse nitrogen/carbon dioxide to avoid insect attack

and prevent growth of mould.

In West African countries, the ideal time to plant ginger has been when the

rainfall has become regular, usually by mid April. Hence, planting before mid

April will have more uniform sprouting and better rhizome growth and

development.

For seed ginger production, either ware-ginger production process

(spacing of 20cm both within and between rows) or the minisett technique (10

or 15cm within and between rows) can be adopted at the farmers’ field or

through certified nurseries.

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Harvesting age of ginger depends on end uses ie, for culinary and

confectionery (vegetable and preserve) grade: 4 to 5 months, for pickling and

salting at 5 to 7 months, for dehydration at 6 to 8 months and for split dried for

export at 7 to 10 months. Hence, cultivation and harvesting in West Africa

should be re-scheduled according to the end use.

Commercial products of ginger presently exist in Africa are:

1. Ale concentrates (golden ale & pale dry ale)

2. Ginger beer concentrates (traditional product with pleasant flavour and

slight pungent aroma)

3. Ginger apple concentrate

4. Spicy ginger concentrates

5. Ginger ice cream

6. Ginger soup

7. Ginger biscuits

8. Ginger in joll of rice cookies

9. Ginger powder in Suya-meat etc.

9. Conclusions

1. Though ginger is traditionally cultivated in all the three surveyed

countries, even after taking special efforts for promoting cultivation and

marketing of ginger, particularly by the Government of Sierra Leone, the

desired results are not achieved. Hence, it is suggested to focus on potential

items suitable for each country and promote other export important crops like

turmeric, chillies, mint and pepper. However, wherever ginger production is

concentrated, high yielding varieties may be promoted for converting ginger

into value added products like ginger candy, ginger in brine etc. Since the

Chinese fresh ginger export to Japan has been stopped due to presence of

pesticide residues at higher levels, considering the huge volume of consumption

of ginger in brine, which is estimated at over 60,000 tones, Japanese importers

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may be pursued for sourcing ginger in brine from Sierra Leone, where the

growth is comparatively bigger and Chinese type is coming up well. However

for gaining confidence of Japanese buyers, a full-fledged quality evaluation

laboratory is required to be established for regular quality checking and

certification.

2. Considering the export demand, value addition and consistency in

marketing, it is recommended to set up facilities for extraction of oil and

oleoresin of major spices in Sierra Leone. Spice oil is recovered by steam

distillation and the oleoresin by solvent extraction of the ground. For solvent

extraction organic solvent like Ethylene dichloride, hexane-acetone etc., are

used. In the single step process for the recovery of oleoresin, the ground

materials may be directly extracted and dissolventized. In the two-step process,

the oil is recovered first by steam distillation and the steam distilled ginger

residue after drying is solvent extracted to get the oleoresin. The value of the

oleoresin is mainly based on the oil content and hence it is recommended to go

for two steps process whereby oil and oleoresin are recovered separately and

then blended together to arrive at the customer specification. The facilities

proposed can be utilized for other recommended crops viz., chillies, turmeric

and mint.

3. Based on the discussions we had with different stakeholders of ginger and

observations made, it is understood that, traditional practices are being followed

in cultivation and processing of ginger and other agriculture crops in all the

three countries surveyed. Detailed cultivation practices are appended as

Annexure 7. Inadequate knowledge on good cultivation practices, lack of

facility for processing, quality testing and certification and also considering the

stringent quality specifications, food safety concerns imposed by importing

countries, product recalls due to contamination/adulteration, it is strongly

recommend for a two tier training programme for two seasons in the areas

where currently ginger and other spices are cultivation is concentrated. Setting

up of Common Processing Centre (CPC) with infrastructure facilities for

grading, sterilization, grinding, manufacture of candy, extraction of oil &

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oleoresin, vacuum packing and adequate godown facilities for stocking the

processed products in the major marketing centre in Sierra Leone is required to

be considered. The main strategy of the Common Processing Centre (CPC) is

to forge a direct link between the village producers and the exporters. The

concept of CPC provides the infrastructure for empowering the poor with

productive capacities, skills and direct marketing arrangements.

a) Minimal Processing Centres (MPCs):

Farm level operations in post harvest handling involve on farm washing, slicing,

drying, and packing of spices. Proper pre and post harvest management of

ginger can help maintain optimum level of productivity, disease management

and quality. Hence, it is recommended that a Minimal processing Centre may be

established with basic facilities for washing, drying, size reduction etc., to

ensure safety and quality of ginger and other spice crops proposed in these

countries. This facilitates the farmers to do the better post harvest practice

require for the crop and avoid possible contamination. After the nominal

processing, the material may be transported to the Common Processing Centre

for further value addition and sell the produce in value added form and realize a

premium price. The entire operation also ensures employment opportunity for

locals. Minimal Processing Centres are proposed to set up atleast in two major

centres of spices growing areas in each country. A brief note on bleached and

dehydrated ginger, production and process is Annexure-8.

These two centres may have about 75-100 ha of ginger or other spice

cultivation. These Minimal Processing Centres may be located in a radius of 30

to 50 kms from Common Processing Centre. The proposed location of MPCs

for ginger and other spices will be identified in consultation with the local

farmers and government agencies. Considering the high-level contamination,

improper handling, lack of traceability at the farm level and also to develop

entrepreneurship among the farmers, it is suggested to expand this programme

from the proposed two centers in each country to new areas after successful

completion and operation of pilot centres.

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b) Common Processing Centre (CPC):

Common Processing Center is intended primarily to empower the spice farmers,

through scientific infrastructure facilities to process ginger and other spices and

enhancement of quality standards of produces/products leading to wider

acceptance in the global market and increased returns for the farmers. It would

also provide facilities to individual entrepreneurs to set up their own spice

processing units for further value addition by utilizing the organized common

infrastructure facilities set up in the center.

The Common Processing Centre shall offer sustainability in the identified spice

cultivation and reduces volatility in its prices. It will help the spice growers for

better price discovery and eliminate intermediaries at different levels. On the

trade side the entire process ensures a complete traceability. The processing

facilities proposed to be set up in the center can be made use for processing

major spices like turmeric, chillies, pepper, mint, white sesame and such other

items. The production of spices in African region is in organic way by default.

Proper certification and its processing will ensure sustainability in niche market

abroad. Certified organic spices ensure 20 to 30% premium price to the farmers.

Moyamba town, which is 143 kms away from Freetown, in Sierra Leone is said

to be an ideal place for establishing the CPC.

It is proposed to set up a CPC in a centrally located place on a site measuring 75

to 100 acres in each country. The concerned Government may allot the land to

a Special Purpose Vehicle (SPV) or Producer Company to be formed for this

purpose for setting up the common processing facilities at a nominal price. The

land required for this purpose should be well connected by road and plenty of

water (both surface and ground water). The centre will have facilities for

power, water, communication, waste disposal system, quality testing laboratory,

inspection, terminal for price discovery etc., for efficient trading and export

activities.

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Regular training programme to spice farmers and traders/exporters will be

conducted on pre & post harvest operations and update on quality requirements

specifications to meet the changing international quality standards.

The CPC would also extend facilities for the farming community with scientific

storage for better price realization under favourable market conditions

eliminating distress sales and exploitation by middlemen. A brief note on

Common Processing Centre is Annexure-9

Ginger Oil Distillation Unit

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Ginger Oleoresin Extraction plant

4. During our survey it is observed that plenty of neem seeds are available in

Guinea. Considering the programmes proposed for organic cultivation of ginger

and other spices and also to introduce value addition, it is recommended to

collect the neem seeds for oil extraction as well as manufacture of neem kernel

cake, which is the base material for organic manure and insect repellent

(Annexure 10).

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10. Recommended programmes for development of spices

I. GUINEA

Considering the soil conditions, weather factors that help in easy transmission of rot

diseases, insects infestation and marketability, it is not advisable to promote Ginger

cultivation in Guinea. However, Turmeric cultivation may be introduced in 1000

hectares since the crop is not prone to insect infestation, labor intensive and good export

potential, besides a large number of medicinal values including for cancer treatment have

been identified for curcumin. The turmeric proposed to be produced under the

programme is 10,000 MTs , which can be exported to India in whole, or in extracted form

for which Indian spice Oleoresin industry has expressed their interest to sign a trade pact

between the Guinea producer and the Indian importer for ensuring assured off-take.

Pepper (Piper nigrum) being a perennial crop and well suited for the soil conditions, it is

recommended for introduction of pepper in 1250 hectares. The estimated production of

1000 tonnes can be marked in whole and in crushed (ground) form. Planting material

may be organized through the International Pepper Community and India/Vietnam can

provide the Package of Practices. Pepper has better international market

and longer storage/shelf life. Domestic market is growing and pepper cultivation is also a

labour intensive crop. Hence, Pepper has good scope for growing. If the crop can be

grown organically, it will have added advantage in realizing a better price for the

produce.

Since Neem tree is available in plenty and neem oil and neem cake are in great demand

as organic input and also for medicinal applications, it is strongly recommended to

establish manufacturing units for Neem cake & Oil extraction. Marketing arrangement

can be established with Indian traders, etc. since India is promoting organic cultivation of

agricultural produces. Neem Kernal, Aqueous Extract (NKAE) that has a better repellant

effect on pests can also be prepared and popularized.

27

A. Programme for Turmeric:

Cultivation of Turmeric in 2,000 hectares can be undertaken which will yield an

estimated production of 11,000 MTs (Dry). Turmeric can be produced through organic

method and marketed in whole, ground and extract forms. Planting material, package of

practices and marketing arrangement for supplying Turmeric can be organized by India.

To achieve this, the following may be considered.

a) Sourcing of disease-free planting material of 100 MT (Fresh) from India/Vietnam for

planting around 50 hectares initially and subsequently, seed multiplication can be made

for planting the targeted area of 2,000 hectares. (Total requirement for 2000 ha. is

40,000 MT-Fresh);

b) Package of practices, Growers’ Education programme through a reputed Consultant;

c) Minimal processing centres in two major growing centres, to begin with, for washing,

cooking, slicing, drying and polishing at an estimated capacity of 5 MTs./per day may be

considered. The estimated cost for each centre including the cost of machineries may be

US$ 10,000;

d) Common Infrastructure Facilities (CIF) in a central location with grinding, packing

and extraction facilities are recommended for value-addition and better price realization.

Recommended capacity/shift for grinding and packing may be 4 MTs and for extraction,

it may be 500 Kgs. per shift of finished products. In the CIF, adequate warehousing

facilities for storing raw material and finished goods are also required. The estimated cost

for the CIF will be US$ 250,000/

B. Programme for Pepper:

Introduction of Pepper cultivation in 1000 ha. will have an estimated crop production of

1500 MTs; Pepper being perennial crop, the yield will be from 3rd year onwards. The

consumption of pepper is growing all over the world and domestic consumption in the

28

growing countries is also encouraging. The storage period can be larger than 5 years for

black pepper. Enzyme based White Pepper produced has also good scope for marketing.

a) Though the total planting material required for 1,000 hectares is 4 million. For

the initial planting, it is suggested to import planting material of 100,000

numbers from India and Vietnam;

b) Rapid multiplication methods for bulking of the planting material are undertaken

in the farmers’ field.

c) Package of Practices followed in India may be introduced initially and slight

modification may be made while area expansion is considered;

d) Establishing facilities for spiraling system dust removal, washing, centrifuging,

drying and grading in the proposed CIF are recommended. The extraction and

grinding facilities proposed for turmeric may also be used for pepper with slight

modification of vessel;

e) Enzyme based white pepper manufacturing unit may be established for supply of

white pepper also;

f) Facilities like packing, warehousing, etc. proposed for Turmeric cans be used for

pepper and other agricultural products for optimum utilization of the common

facilities in the centre.

C. Neem Cake & Extraction:

Since the neem trees are available in large numbers and wild cultivation is also seen, it is

suggested to have Neem oil extraction unit and neem cake manufacturing unit. The

proposed production capacity can be 10 MTs per day for oil crushing and caking unit,

which will cost US$ 10,000. Neem oil cake can be used for organic cultivation of fruits

vegetable and other horticulture crops, which are gaining importance, and hence, a unit

for simple crushing may also be established at an estimated cost of US$ 2,500 for

crushing and packing.

29

II. BURKINO FASO

Based on the soil analysis and suitability, besides Chillies and Pepper, Mint is another

item, which can be cultivated in Burkina Faso. Among the various varieties, Pepper Mint

has greater export potential. Both Mint oil and mint crystals can be effectively marketed

in USA and European Markets. Dehydrated Mint leaves are also preferred for blending

with tealeaves for marketing ‘Mint Tea’. The proposed area for cultivation can be 2,500

hectares with an expected yield of 250 MTs of Mint leaves or 100 MTs. of mint oil. Mint

is a short duration crop and the harvesting and distillation can be completed for one crop

in 3-4 months’ time.

The other commercially viable crops that are suitable for cultivation in this country are

black pepper and turmeric. The soils and the climatic conditions are suitable for these

two crops. The production and the consumption ratio of these two crops in the country

reveal their demand for domestic consumption as well as for export.

A. Programme for Mint:

It is proposed to support Mint oil distillation units at major growing centres at an

estimated capacity of 1 Ton (Raw material) per unit. Since the cost of such distillation

unit is US$ 1,000 per unit, it is proposed to provide 5 units @one unit for every

10 hectare of mint cultivation as demonstration units.

Planting material and package of practices including the consultancy can be sourced from

Central Institute of Medicinal and Aromatic Plants (CIMAP), a Govt. of India

undertaking located at Lucknow, Uttar Pradesh or from the Government of China.

In the common infrastructure facilities both distillation and refrigeration/freezing units

for manufacturing mint crystals/dementhalization may be considered for undertaking

value added processing at a later stage.

A quality testing facility for evaluating basic parameters and certification is necessary for

ensuring remunerative price for the farmers of spices and mint at the CIF. The estimated

cost for the laboratory may be US$ 5,000/-.

Pepper mint is a vegetatively propagated crop. For an area of 2500 ha, three million

cuttings are required. Good quality planting materials are available in China and in India.

The advisable planting programme is to procure 100,000 cuttings, mass multiply them in

30

the nursery in the glass house/ green house, and then go for field planting at the time of

onset of monsoon.

a) Procure 100,000 cuttings from disease free plantations from India/China or

from some other countries.

b) Mass multiply them in nurseries in glass/ green houses to produce 3 million

cuttings and plant them in the main field.

c) Establish five numbers mint oil extraction plants each with an estimated cost

of US $ 1000 per unit.

d) Package of practices for cultivation of pepper mint can be transferred from

CIMAP (Central Institute for Medicinal and Aromatic Plants), India

e) Technical know how and establishment of mint oil extraction unit can be by

exporters in India under Public Private Partnership (PPP) mode

B. Programme for Pepper:

Pepper is a perennial vine that can be cultivated as an intercrop or pure crop. It has vast

potential in the spice industry as well as in medicine industry. There are a handful of

improved varieties of pepper in India and in Vietnam suitable for cultivation in Burkina

Faso. With the logistic estimations, it is suggested to bring 2000 ha of area under the

cultivation of black pepper.

Expansion of black pepper cultivation – 2000 ha. From the proposed 2000 ha the

estimated yield would be 1600 MT per annum. It starts yield after 3rd year of planting and

can continue till 15-20 years of age. Pepper can be cultivated as an inter crop.

a) Importing 100000 number of disease free cuttings of improved varieties

from India/ Vietnam which are suitable for cultivation in Burkina Faso.

b) Mass multiply them to the tune of 3.5 millions using the rapid

multiplication methods. The rapid multiplication methods are available

using the bamboo splits, which gives multiplication ratio of 1: 40 in a year

time.

31

c) Package of practices that are followed in India may be followed initially

and later on modified according to the local need.

d) The facilities in the proposed CIF like grading, removal of dust, packing

etc., are utilized.

e) Cottage level white pepper production units may be established for which

a few training programmes can be organized inviting the experts from

India.

C. Programme for Turmeric:

Similarly for turmeric also there is a heavy demand and consumption of turmeric in

different forms are growing at a faster phase. It is an annual crop propagated through the

rhizomes. It’s crop yield varies from 20 to 30 MT/ha. (fresh). Oleoresin percentage

ranges from 12 to 15 while it’s oil percentage ranges from 4 to 7 %. The curcumin

(coloring matter) ranges from 5-8 %. Demand for curcumin is increasing day by day due

to medicinal and health values. It is proposed to expand the area of cultivation of

turmeric to the tune of 3000 ha. From the proposed 3000 ha an estimated produce of

75,000 MT would be expected, part of which would be useful for domestic consumption

and the rest for export.

Expansion of Turmeric cultivation in 3000 ha: From the 3000ha the estimated yield

would be 75,000 MT. It is one of the potential crops for medicinal properties. The total

material requirement for 3000 ha would be 40000 MT.

a) Initially sourcing 100000 planting material (approx. 100 MT) of improved

varieties be procured from India/ Vietnam.

b) Mass multiply them with intensive cultivation and close spacing.

c) Package of practices / training be imparted through the experienced

technical persons from India/ Vietnam.

d) Minimum processing centers be established each with facilities for curing,

drying, polishing etc with 10 MT/day capacity. The estimated cost of

facility for each unit is US $ 15000.

32

e) Cleaning, packing etc. facilities be utilized from the CIF to be established

for all spices together.

III. SIERRA LEONE

Sierra Leone has been the traditional producer and exporter of Nigerian type ginger. In

addition to the local variety, which is cultivated in almost 95% of the total area of

cultivation, improved Chinese variety is also cultivated. The Chinese variety though has

bigger rhizomes and high yield, is susceptible to rot disease and wilt. Chinese ginger has

proved suitable for this country. Hence the local varieties are to be replaced with the

Chinese varieties. The proposal is to replace atleast 3000 ha of area with Chinese

varieties.

Similarly there is a potential to introduce black pepper in 2000 ha and scotch bonnet

chilli in 1000 ha. The agro-climatic conditions are suitable for these two crops. Black

pepper has a major share in the medicinal field and spice industry. Scotch Bonnet variety

of chilli is having good export quality characters like high color value.

A. Programme for Ginger:

Replacement of local variety ginger with Chinese ginger. Proposed area is 3000 ha for which the

planting material requirement is 6000 MT. The anticipated production of fresh ginger from 3,000

ha. is 75,000 MTs (15000 Mts Dry).The Chinese varieties are robust in rhizome size and less in

fiber and hence preference in the export market especially in Japan. Currently due to chemical

residue issues contract farming with Japanese firms is possible for Ginger cultivation.

a) Sourcing 100000 planting material (approx. 100 MT) of improved varieties be

procured from China.

b) Mass multiply them by intensive cultivation methods and close spacing.

c) Package of practices/training be imparted through experienced technical persons

from China.

d) Minimum processing centers be established each with facilities for curing, drying

etc with 4 MT/day capacity. The estimated cost of facility for each unit is US $

10000.

e) Cleaning, packing etc. facilities be utilized from the CIF to be established for all

spices together.

f) Value added products like ginger candy, ginger ale etc. be established, each with

a proposed budget of US$ 2000.

33

B. Programme for Chilli:

Introduction of Scotch Bonnet variety Chilli: the proposed area is 1000 ha from which

the estimated yield would be 2500MT. It is a perennial crop. Crop starts from the first

year and gives yield up to 5 years age. It has a very good export demand for its high color

value. The plant population per ha would be 10,000 plants and is propagated through

seeds. Hence seeds of any quantity be imported from other countries. It is mainly grown

in Jakarta.

a) Sourcing of 50 Kg seed - planting material of scotch bonnet variety from

Jakarta for planting 200 hectares initially. .

b) Raising nursery beds and field planting operations is undertaken.

c) Package of practices / training be imparted through experienced technical

persons from Jakarta/India.

d) Cleaning, packing, powdering etc. facilities be utilized from the CIF to be

established for all spices together.

C. Programme for Pepper:

Introduction of black pepper cultivation – 2000 ha. From the proposed 2000 ha the

estimated yield would be 1600 MT per annum. It is a perennial crop, starts yield after 3rd

year of planting and can continue till 15-20 years of age. It can be cultivated as an inter

crop.

a) Importing 100000 number of disease free cuttings of improved varieties from

India/Vietnam which are suitable for cultivation in Sierra Leone.

b) Mass multiply them to the tune of 3.5 millions using rapid multiplication

methods. The rapid multiplication methods are available using bamboo splits,

which gives multiplication ratio of 1:40 in a year time.

c) Package of practices that are followed in India may be followed initially and later

on modified according to the local need.

d) The facilities in the proposed CIF like grading, removal of dust, packing etc., be

utilized.

e) Cottage level white pepper production units may be established for which a few

training programmes can be organized inviting the experts from India.

34

One of the precautions that are more important in pepper cultivation is the problem of

diseases. Proper attention is to be taken to get tested all the introducing planting

materials for known viral and fungal diseases.

Summary of the programmes proposed for the three countries:

Country Crop Proposed

area

Estimated

requirement of

planting

material

Proposed

import of

planting

material

Estimated

Total yield

Guinea Turmeric 2000 ha 5000 MT 125 MT 10000 MT

Pepper 1000 ha 3-4 million

cuttings

100,000

cuttings

1000 MT

dry

Neem 5 MT/day

Burkina

Faso

Pepper mint 2500 ha 125 million

cuttings / 6250

MT weight

100,000

cuttings

100000

MT fresh

herb/ 600

MT oil

Pepper 2000 ha 7 million

cuttings

100,000

cutings

2000 MT

Turmeric 3000 ha 7500 MT 100,000

(100 MT)

15000 MT

dry

Sierra

Leone

Ginger 3000 ha 7500 MT 100 MT 15000 MT

dry

Scotch

Bonnet

Chilli

1000 ha 250 Kg 50 Kg 2500 MT

Pepper 2000 ha 7 million

cuttings

100,000

cuttings

2000 MT

35

10. Executive Summary

Based on the long experience, efforts made so far and considering the pests and

diseases prevalent in West African countries, it is suggested that besides

promoting ginger in selected locations in each country, more attention should be

given to other spice crops, which have comparatively less incidence of pests and

diseases, and export potential. The crops suggested are turmeric, chillies

(pepper), mint etc.

Due to the growing concerns on pesticide residues and food-safety related

issues and considering the application of less or no chemicals in spices grown in

the surveyed countries, area expansion of the Chinese variety of ginger through

organic method of cultivation can be explored for possible marketing tie-ups

with Japan, Germany etc.

Indian oleoresin industry has expressed their willingness to enter into an

agreement for providing the know-how on curcumin extraction from turmeric

and buys back of the entire product.

The processing facilities for extraction of curcumin from turmeric may be

established with a tripartite agreement among the Government of Guinea,

Spices Producer Company/Special Purpose Vehicle (SPV)/NGO and Indian

oleoresin exporter. The proposed facility may also be used for extraction of

capsaicin from high capsaicin varieties of chillies viz., bird’s eye chillies

(0.6%)/scotch bonnet (capsaicin-0.9%) for export. During the visit, cultivation

of similar varieties of chillies in small pockets in Guinea and Sierra Leone was

observed.

Due to the texture of the soil, rainfall pattern and climatic conditions

prevailing in Burkina Faso, it is suggested to introduce selected varieties of mint

viz., pepper mint and Japanese mint for cultivation, distillation and

crystallization. Mint being one of the high demand items in the food, cosmetic

and medicine industries (around 50,000 tons) and US is the single largest

importer of mint. India and China are the two countries exploiting the market

potential.

36

Considering the growing demand for certified organic products worldwide, it is

recommended to grow new crops like mint, turmeric, chillies and area

expansion for identified spices/varieties (Chinese type ginger) under organic

method of cultivation. Scope for organic spices is briefed in Annexure-11. A

detailed procedure for group certification for ginger can be proposed if the

proposal is considered.

37

Annexure 1

Uses of Ginger

Ginger is a unique plant, a spice that is used universally. Tender ginger

rhizomes are juicy and fleshy with a very little mild taste. Ginger is often

pickled in vinegar or sherry as a snack or just cooked as an ingredient in many

dishes. Mature ginger roots are fibrous. The juice from dried ginger is extremely

potent and is often used as a spice in different countries cuisine to flavour dishes

such as seafood or mutton. Ginger is also made into candy and used as

flavouring for cookies, crackers and cake and in carbohydrate, non-alcoholic

beverages. The ancient Indians considered ginger as the “mahashoudha” (the

great medicine) and it is the raw material for certain soft drinks and a variety of

sweetmeats. Ginger helps in people suffering from gallstones as the herb

promotes the relief of bile from the gall bladder. Ginger may also decrease joint

pain from arthritis and may have blood thinning and cholesterol lowering

properties that may make useful for treating heart disease.

Ginger is used in many ways in culinary purpose both as green and dry form. It

is used for ginger vines, preparation of ginger beer, and a carminative and

aromatic stimulant to the gastro intestinal tract.

Processing of ginger

For processing into ginger products, ginger rhizomes are harvested during 5

months after planting. The rhizomes will be immature, tender and succulent.

They are washed in water to remove soil and processed into different products

as given below:

Salted ginger

Preserved ginger in sugar syrup/brin

Dry and crystallized ginger

38

Salted ginger

The rhizomes are cut into appropriate sections, peeled, shaped and graded.

Peeling is done using sharpened bamboo splinters. The ginger, in barrels is then

mixed with salt in the ratio of 18:1 and is covered with a lid. After 24 hours, the

liquid formed is drawn off; a fresh lot of salt and vinegar are added. The ginger

is left to pickle for at least 7 days.

Preserved ginger

For the manufacture of preserved ginger, the salted ginger is removed from the

acidified brine and washed in cold water. It is boiled in water for 10 minutes.

Second boiling is carried out in syrup of sugar for 45 minutes. It is left in the

syrup for 2 days or more and then re-boiled for 45 minutes and packed.

Dry and Crystallized ginger

Dry ginger is prepared in the way described in preserved ginger until the second

boiling is completed. After a further period of soaking, the ginger is re-boiled

to evaporate more water from the syrup, after which it is removed from the

syrup, dried and packed takes 6-8 days in the open sun.

Ginger oil

Ginger oil is prepared commercially by steam distillation of dried ginger. The

dried ginger rhizomes are made into a coarse power, immediately before being

charged into the distillation still. Distillation is carried out with direct steam

and depending on the quantity of the charge in the still and the steam pressure

applied, the time requirements will be upto 20 hours. The yield of oil varies

from 1.5 to 3.5%. The oil obtained has light green or yellow colour with the

characteristic aroma and spicy odour.

Ginger oleoresin

The oleoresin from ginger is obtained conventionally by extraction of

powdered, dried ginger with solvents. The solvents used commercially are

ethanol or acetone. Well-dried ginger is pulverized to a coarse powder and

extracted by cold percolation through beds of the ground material packed in

stainless steel columns. Ginger oleoresin is a dark brown viscous liquid, with a

39

volatile oil content of 15%. The yield and quality of oleoresin depends on the

raw material, its maturity and solvent used.

A. Uses in food

Ginger is more or less a universal spice. It is used in cooking in various forms,

immature ginger, mature fresh ginger, dry ginger, ginger oil, ginger oleoresin,

dry soluble ginger, ginger paste and ginger emulsion.

a. Ginger as a flavourant: Spices are used in food for four basic purposes

(1) flavouring (2) masking or deodorizing (3) imparting pungency and (4)

adding colour. In addition they have ancillary properties such as antimicrobial,

antioxidant and nutritional.

Ginger has a remarkable synergistic effect when it is used in soft drinks.

It has a refreshing flavour and imparts a ‘freshness stimulus’ when added to

some soft drinks.

The functionally significant components of ginger are primarily its aroma and

secondarily its pungency. The ginger aromas have the proper blend of lemony,

camphory, stale coconut and flavoury aromatic notes and the full flavour

requires the impact of the pungency as well.

Ginger as a deodorizing agent: Spices do perform a deodorizing agent in

food. In food items, spices are used for masking or deodorizing. Ginger is very

weak in this property having the deodorizing rate of only 4%. The natural trends

and the suitability of ginger are as follows: (1) Ginger is more suitable for

dishes in Japan, China, Southeast Asia, India and UK (2) Ginger is suitable for

meat, seafood, milk, egg, grains, vegetables, fruit, bean seeds and beverages (3)

Ginger is suitable for boiled, baked, fried, deep fried, steamed, food dressed

with sauce, pickled and fresh food and (4) Ginger is used for imparting

pungency to food in Japan, China, Southeast Asia, India and UK. Compared to

other major spices, ginger is not usually found in seasoning formulations except

on fish and meat dishes. Special seasonings masalas often create an almost

magical effect on fish and meat dishes. In most such blends, ginger is essential

and in certain dishes ginger is a predominant component. Ginger is an

ingredient in many curry powder formulations.

40

Ginger also forms part of a typical pickling spice combination, ranging from 0

to 5% in various brands. In certain cases, ginger is added while cooking with,

for example, fresh ginger, ginger paste or ginger powder.

The aromatic compounds present in ginger contribute to the flavour properties.

The pungency and hotness are the principal sensations. Volatile compounds

contribute flavour in ginger. But both volatile and non-volatile constituents are

important for imparting the totality of flavour properties such as taste, odor and

pungency. The flavour quality depends on variety, geographical origin,

processing methods and storage conditions. Cochin ginger has a softer, richer

flavour than African ginger.

b. Ginger as an antioxidant: Ginger has high content antioxidants and has

been grouped as one of the spices with good antioxidant activity.

c. Antimicrobial activity: Although used in food preservations, ginger is

not effective in preventing spoilage of food due to microbial contamination and

oxidative degradation. Ginger has only mild antimicrobial activity. The ginger

essential oil was shown to inhibit both cholera and typhoid bacteria. The

components responsible for this in gingerone and gingerol. Other antimicrobial

properties of gingerols are in relation to Bacillus subtilis, Escherichia Coli,

Mycobacterium and Colostridium botulinum.

Ginger stimulates appetite, acts as an antioxidant, antimicrobial and antiflatulant

and has a tremendous use in processed food products. Ginger has occupied the

pride of place in many food products such as, for example, curry mixes, ready to

cat foods and pastes.

The aroma of ginger is pleasant and spicy and the flavour penetrating, pungent

and slightly biting due to antiseptic and pungent compounds present in it, which

make it indispensable in the manufacture of a number of food products like

ginger bread, confectionary, ginger ale, curry powders, certain curried meats,

table sauces, in pickling and in the manufacture of certain drinks like cordials,

ginger and tinctures. Ginger preserves and ginger candy prepared from green or

fresh ginger are quite a favourite of many and find great demand. It is used in

jams and marmalades. A number of alcoholic beverages are prepared from

ginger such as ginger brandy, ginger wine, ginger beer and ginger alc.

41

B. Uses in medicine

Ginger rhizomes have been widely used as a cooking spice and an herbal

remedy to treat a variety of condition. Fresh and dried gingers are used for

different clinical purposes in traditional Chinese medicines. The simply dried

and the processed ginger are not clearly differentiated in clinical use. The

therapeutic application of gingerol for diabetic state is important as it lowers

blood glucose level.

Ginger in Chinese and Japanese systems of medicine

Ginger rhizome is an important drug in the Chinese (Sheng Jiang) and Japanese

(Shkyoin) systems of medicine. In Chinese medicine fresh and dry ginger are

used for different clinical purposes. Generally, fresh ginger is used as an

antiematic, antitussive or expectorant and is used to induce perspiration and

dispel cold. Dry ginger is used for stomachache, vomiting and diarrhea

accompanied by cold extremities and faint pulse. In China ginger dried in the

sun as well as heated and dried in pans with or without hot sand is used.

In Japanese medicine, ginger dried in the sun as well as steamed dried is used

differently.

In Chinese material Medica, ginger is indicated to have the following functions

and clinical uses.

• Releases the exterior and disperses cold: used for exterior cold patterns

• Warms the middle burner and alleviates vomiting used for cold in the

stomach, especially when there is vomiting

• Disperses cold and alleviates coughing, used for coughing from acute

wind, cold cough patterns and chronic lung disorders with phlegms

• Reduces the poisonous effects of other herbs: used to detoxify or treat

overdoses or other herbs

• Adjusts the nutritive and protective Qi used for exterior deficient patients

who sweat without an improvement in their condition.

The Chinese uses ginger for vomiting, diarrhea, light-headness, blurred vision

and numbness in the mouth and extremities.

42

Major combinations:

• With Radix Glycyrrhizae Uralensis for epigastric pain and vomiting due to

cold deficient stomach and spleen.

• With Rhizoma Alpinide Officinari for abdominal pain and vomiting due to

cold stomach

• With Rhizoma Pinelliae ternate for vomiting due to cold induced

congested fluids

• With Rhizoma Coptidis for epigastric pain and distension, dysentery like

disorders

• With Cortex Magnoliae Officinalis for epigastric distension and pain due

to cold-induced congealed fluids

• With Rhizoma Atractyloids macreocephale for deficient spleen and

diarrhea

• With Fructus Schisandrae Chinesis for coughing and wheezing from cold

congested fluids preventing the normal descent of lung Qi.

Ginger is used in primary health care in almost all ginger producing countries.

The most important use to which it is put is to cure indigestion and

stomachache. The fresh juice of ginger with honey is used for this.

C. Ginger in Ayurvedic medicine: in Ayurvedic medicine both fresh and dry

ginger are used. The properties and uses of ginger are available from ‘Charaka

Samhita’ and subsequent Sanskrit literature. Dry ginger seems to be an

essential ingredient in several Ayurvedic recipes, and hence is called

Mahaoushadha, the great cure. This emphasizes the extensive usage of ginger

in Ayurveda. Ginger in Ayurveda is used in different ways:

• As a single medicine for internal use

• As an ingredient in compound medicines

• For external use

• As an adjuvant

• As an antidote

• For the purification of some mineral drugs

43

Ayurveda give the same properties for fresh and dried ginger as Rasa (taste);

Katu (pungent); Guna (property); Laghu, Snigdha (light and unctuous); Veerya

(potency); Ushna (hot); Vipaka (metabolic property) and Madhura (sweet). In

‘Bhavaprakasa’ by Bhavamisra, fresh ginger is rookhsa meaning dry. It acts as

an appetizer, carminative and stomachic. Ginger is acrid, anodyne,

antirheumatic, antiphlegmatic, diuretic, aphrodisiac and cordial. It has anti-

inflammatory or anti-edematous action according to Dhanwantary. It cleanses

the throat, is good for voice, subsides vomiting, relieves flatulence and

constipation and relieves neck pain. Due to its hot property, ginger is capable of

causing dryness and thus is antidiarrheal in effect. Bhavaprakasha emphasizes

the antiarthritic and antifilarial effects of dry ginger. It is also good in asthma,

bronchitis, piles, eructation and ascitis. Ginger is applied externally to boils and

enlarged glands and internally as a tonic. The outer skin of ginger is used as a

carminative and is said to be a remedy for opacity of cornea. In acute ascitis

with dropsy arising from liver cirrhosis, complete subsidence by the use of fresh

ginger juice is reported. The juices also act as a strong diuretic.

Ginger strengthens memory according to Nadkarni and removes obstruction in

the vessels, incontinence of urine and nervous diseases. Dry ginger paste with

water is effective in recovering from fainting as an external application to the

eyelids or the ginger power can be used as a snuff. Bhaishaya ratnavali gives an

important combination of dry ginger, rock salt, long pepper and black pepper,

powdered mixed with fresh ginger use, to be gargled after warming, as a

specific drug for phlegmatic affections of the heart, head, neck and thorasic

region. It is very good for all types of severe fevers and their associated

symptoms.

In Ayurveda, ginger is used for fever, anorexia, cough, dyspnca, vomiting,

cardiac complaints, constipation, flatulence, colic, swelling, elephantiasis,

dusurca, diarrhea, cholera, dyspepsia, diabetes, tynmpaintis, neurological

disorders, rheumatism, arthritis and inflammation of liver. It is indicated in all

phlegmatic conditions and respiratory problems such as asthma and cough.

Some of the remedies of Ayurveda with ginger are:

44

1) In the cases of loose, watery motion, mix 6 mashes of filtered ginger juice

in two tolas of boiling water; consume 2 or 3 times a day.

2) In cases of hoarseness of voice and a total temporary loss of voice, keep in

mouth for sometime ginger juice in which honey is mixed

3) In chronic disorder of bowels and spruce take a ser of cow’s ghee, two

sers of de-husked and ground wet ginger and four sers of water, cook them

altogether on low fire in an iron vessel and consume six mashas of this ghee

mixed with half a pav of goats milk in the morning and evening

4) In cases of torpor of the bowels take one ser of cow’s ghee, one pav of

nicely powdered dry ginger and four sers of water cook in an iron vessel on a

medium fire, allow the water to fully evaporate and consume the ghee in the

morning and evening in goat’s milk

5) In cases of earache, grind wet ginger in water; extract its fresh juice by

squeezing it through a piece of soft cloth. Give 4 to 5 drop to the paining ear.

6) In cases of biliary eruptions for this a halva or a sugar confection of ginger

is a good remedy. For this a ser of fine grinded, de-husked ginger to be mixed

with 2 sers of cow’s ghee and cook till it becomes semi solid like khova.

Simultaneously prepare sugar syrup. Mix the syrup with the khova cook further

and thicken. Consume one to two tolas, morning and evening along with ½ a

pav of milk.

7) In cases of stomach pain, mix a little bit of java khar in boiling water and

add tolas of the juice of wet ginger and heat it and consume like tea rather hot

and can be repeated in two hours interval, if needed.

8) In case of new coughing, take a tola of ginger juice mix it with equal

quantity of honey and consume it

9) In cases of fresh injury – apply well grinded wet ginger paste over the

wound in one-inch thick layer and bandage it tightly and after 2 hours remove

the bandage and sprinkle mustard oil. Continue this procedure two or three

times.

45

10) In cases of dryness of hands and feet – take a pav of gingely oil, one pav

of well ground wet ginger, a ser of buffalo milk and half a chatak of saindhav

salt. First heat up the oil on an iron vessel; drop two to three lemon leaves when

it starts steaming. Then cool it down for an hour and keep it back on the fire,

add the ginger mass and buffalo milk and cook and drop the saindhav salt

within. When the oil alone seems to remain, cool and strain the oil. Apply this

oil by dipping a cloth in the coil as a bandage, once within the day and another

in the night for 20 to 30 days.

11) In cases of roundworm infection – take a pav of dehusked and ground wet

ginger; add a chatak of oil vinegar of sugarcane juice, ole tola of garlic juice.

Store this mixture in a bottle. Take about one to one and half tola of this

chutney along with meals daily. Within a month, the affection of this work will

disappear.

D. Ginger in home remedies (Primary Health Care)

1.Decoction of dry ginger together with jaggery (a form of crude sugar) relieves

dropsy (an excessive accumulation of watery fluid in any of the tissues or

cavities of the body)

2.Hot decoction of dry ginger is stomachic and digestive and relieves cough,

asthma, colic and angina pectoris

3.Ginger juice with an equal quantity of milk is indicated in ascitis (abnormal

accumulation of fluid in the peritoneal cavity). The ghee prepared with 10

times the ginger juice also has the similar effect.

4.Warm juice of ginger mixed with gingelly oil, honey, and rock salt is a good

eardrop in otalgia (pain in the ear)

5.Paste of ginger made with Ricinus root decoctions are cooked over red-hot

coals after covering with mud, and the juice is collected with this epical method

(pudapaka swarasa). This juice is taken along with honey, cures the symptoms

of rheumatic fever.

6. Juice of ginger with old jaggery cures urticaria (neetle rash) and is digestive.

7. Ghee prepared with ginger juice, ginger paste and milk relives edema,

sneezing, ascetic and indigestion

46

8. Ginger juice along with lemon juice and mixed with little rock salt powder is

effective in flatulence (presence of excessive gas in the stomach and intestine)

indigestion and anorexia (having no appetite for food)

9. Dry ginger is effective in all symptoms due to the ingestion of jackfruit.

10. Ginger immersed in lime water (calcium hydroxide) and applied to the skin

can remove warts.

11. Ginger juice and clear lime water mixed and applied cures corn (a small

painful horny growth on the sold of the foot or the toes)

12. Ginger juice and honey (from Apis indica) in equal quantities is hypotensive

in action, and of course is excellent for relieving cough.

13. Application of ginger juice around the umbilical region is good for curing

diarrhea.

14. Purified ginger juice, onion juice and honey in equal parts if taken at

bedtime are anthelmintic in action.

15. Dry ginger pounded in milk and then the expressed juice used as a nasal

drop relieves headache and associated symptoms.

16. Dry ginger powder, tied in a small piece of cloth, if massaged after heating

will cure alopecia (loss of hair, a condition in which the hair falls from one or

more round or oval areas leaving the skin smooth and white) and promote hair

growth

17. Dry ginger paste, taken along with milk is indicated in jaundice, and when

applied to the forehead relieves headache

18. Dry ginger boiled in buttermilk is anti-poisonous and is given for internal

use.

19. Dry ginger paste taken internally with hot water and applied over the whole

body is the antidote for the toxic effects of Gloriosa (spider lily)

20. In snake poisoning, the external application with ginger over the bite wound

and cold body parts and the drinking of ginger decoction is said to be effective.

21. Ginger juice is an excellent adjuvant for the medicinal preparation

Vettumaran (an Ayurvedic preparation) that is indicated in such conditions as

fever, chickenpox and mumps.

22. Ginger juice is used in the purification of cinnabar (HgS) before incinerating

it to lessen its toxicity and to make it biologically acceptable.

47

E. Ginger in modern medicine:

Ginger finds its use in modern system of medicine. Mills and Bone (1999) cite

in vivo, in vitro and some clinical evidences that ginger is antiallergic,

antiemetic, antihepatoxic, antiinflamatory, antinauscant, antioxidant,

antiparasitic, antiplatelet, antipyretic, antiseptic, antitissive, cardiovascular,

aromatic stimulant, stomachic and tonic. The brushed leaves are used as

digestive stimulant. Sprouts are used for diarrhea, dysentery, marasmus and

worms. It is considered antidotal to avoid mushroom poisonings. In the U.S,

ginger is best known for seasickness and morning sickness. There is evidence

to suggest that powdered ginger is more effective than Dramamine for motion

sickness. Ginger is noteworthy source of natural melatonin, a potent

antioxidant.

F. Toxicity

Normally ginger is a safe drug without any adverse reactions and has a wide

range of utility. Paradoxically, it is included in the list of plants containing

poisonous principles because of its oxalic acid content.

G. Ginger uses in veterinary medicine

Ginger is made use of in veterinary science as a stimulant and carminative, in

indigestion in horses and cattle, in spasmodic colic of horses and to prevent

gripping by purgatives.

48

Ginger Root, Raw Nutritional Value per 100g (3.5 oz)

Energy 20 kcal - 80 kJ` Carbohydrates 17.77g

Sugars 1.7g

Dietary fiber 2g

Fat 0.75g

Protein 1.82g

Thiamin (Vit.B1) 0.025mg 2%

Riboflavin (Vit. B2) 0.034mg 2%

Niacin (Vit.B3) 0.75 mg 5%

Pantothenic acid (B5) 0.203mg 4%

Vitamin B6 0.16 mg 12%

Folate (Vit. B9) 11 μg 3%

Vitamin C 5mg 8%

Calcium 16 mg 2%

Iron 0.6mg 5%

Magnesium 43 mg 12%

Phosphorus 34 mg 5%

Potassium 415 mg 9%

Zinc 0.34mg 3%

Source: USDA Nutrient database

49

Annexure-2

People met during the visit

GUINEA:

Madame

Hadja Ze’nab diallo

CFC Representative

Konakri

Guinea

Serou Beavorui

Directeur General

Institute de Recherche Agronomiojue de, Guinea (IRAB)

BP 1523 – Tel (224) 60543134

(224) 64396986

beavoguisekou@yahoo.fr

Josemar

Mr. Moussa Conde

President Directeur General

Siege Social : Quartier Boulbinet

3 Avenue – Rue. K:014

Commune De Kaloum

Conakry, Rep. de Guinee

Tel. Cel. 011218004, 011297632

B: 452739, Fax: 454076

Sunil L. Samtani

Dir.General, Ste. JS Agencies – sarl

Boite Postale 4848

Conakry – 1, REP. DE GUNEE

Tele: 224-30455463/476

Mob: 224 – 63352398/ 60250478

Fax: 224 – 30413814/ 30453940

Efax: 312 – 05241479

Email: slsamtani@janus-services.com

SIERRA LEONE:

Ville de Montreal

Claude Paquette

Commissaire

Director due developpement economique

303, rue Notre – Dame Est, 6e etage

Montreal (Quebec) H2Y3Y8

Telephone: 5148728522

Telecopieur : 5148720049

clpaquette@ville.montreal.qc.ca

Government of Sierra Leone

Bernard N. Javombo Esq.

Permanent Secretary

Ministry of Trade & Industry

6th Floor, Youyi Building,

Brookfields, Freetown,

232-22-222706

Email: bnjavombo@yahoo.co.uk

Residence: HS 6 Hill Station

Freetown, 230009,

Mobile: 076-641983

50

Edward Smart Gbappy

One stop Shop Officer,

Sierra Leone Export Development & Inve

Corporation (SLEDIC)

6th & 7th Floors, NIC Building

18/20 Walpole Street,

PMB 6, Freetown, Sierra Leone

Office: 227604, Fax : 229097

Email: sledic@sierratel.sl

Website: www.sledic-sl.org

12 Gibbon Lane, Freetown

Mob: 076-762401, 076 – 961628

Sierra Leone Export Development and Investment Corpor

(SLEDIC)

A.B. Kebbay

Director of Export

Office: 6th Floor, NIC Building

18/20 Walpole Street,

Freetown, Sierra Leone

229760/227604

Fax: 232 – 22229097

Residence: 110 Fourah Bay Rd.

Freetown, S/Leone

22010, Mobile: 076 – 606389

033 – 370513

Mr. Michael M. Kamara

Managing Director

Cotton Tree Foundation

Freetown, Sierra Leone

Mr. Sleeric, ITC Project

National Research and Development Project, Freetown, Si

Leone

Beatrice Dove – Edwin

Director, Ministry of Trade & Industry

Freetown, Sierra Leone

Ibrahim Koh Turay

MD, Produce Marketing Company

Freetown, Sierra Leone

BURKINA FASO

Office National du commerce Exterieur

01 BP 389 Ouagadogou 01, Burkina Faso

Mr.Justin B.Bayili, Directeur general

Tel: 00226 50 31 13 00 / 01

Fax: 00226 50 31 14 69

Email: jbayili@onac.bf

Ministere Du Commerce De La promotion

De L’Enterprise Et De L’Artisanat

Mr.Mme SOME/TRAORE Salimata

Conseiller des Affaires Economiques

Governeur du Fonds Commun pour les Produits de Base

01, BP: 5620, Ouagadougou 01, Burkina Faso

Tel: 226 50 31 29 37

Fax: 226 50 31 70 53

Email: salisome@yahoo.fr

51

Mr.Andre Moise TRAORE-NIGNAN

Permanent Secretary

Ministry of Agriculture, Hydraulics and Fisher

Permanent Secretary of the Coordination of Ag

Sectoral Policies

03 P.O.Box No.7010, Ouagadougou 03

Tel: 22650 32 40 37

226 50 31 84 61

Fax: 226 50 31 47 73

Email: sp-cpsa@cenatrin.bf

www.spcpsa.gov.bf

Mr.Issaka Kargougou

Director General

Maison De L’enterprise Du

Burkina Faso

132, Avenue de Lyon, 11 BP 379, Ouagadougou 11, Burk

Tel: 226 50 39 80 61 / 61

Fax: 226 50 39 80 62

Email: ikargougou@yahoo.fr

www.me.bf

Mr.Niama paul Millogo

Director

SOPROMAC SARL

01 BP 1019 Ouagagougou 01

Burkina Faso

Tel: 70252016

Cell: 226 25 20 16

Email: sopromac@hotmail.com

sopromac@forgnet.bf

Mr.Seriba Outtara

Director General du Commerce

02 BP 5780 Ouagadougou 02

Tel: 226 50 30 74 66

Cell: 226 70 26 21 87

Email: seouatt@hotmail.com

Mr.Mme Simone Zoundi

President Director General

BP 1749 Ouaga 01, Burkina Faso

Tel: 226 50 36 10 82

Direct: 226 50 36 33 57

Cell: 226 70 23 11 56

Email: sodepal1@fasonet.bf

www.sodepal.freeservers.com

Mr.Adama Ouedraogo

PGS-GRH

Managing Director

Institute of Leadership I.O.L.

Ouagadougou

11 PO Box No.1977, Ouaga CMS 11

Mob: 226 70 73 10 99

Email: oue_adam@yahoo.fr

52

Annexure-3

Major country wise area and production of ginger for the last 4 years

Area in

Hect.,Prod

n in Tons

2003 2004 2005 2006 Average Share

Country Area Prodn Area Prodn Area Prodn Area Prodn Area Prodn.

India 107780 545280 114730 647160 134838 862244 124559 717438 31% 43%

China 23147 262583 25476 296637 27058 314012 24500 279000 6% 18%

Indonesia 17000 151000 17693 154833 18288 159086 18288 159086 5% 10%

Nepal 11830 150593 11930 152704 12000 154200 12994 154197 3% 10%

Nigeria 167000 110000 170000 117000 181000 125000 191000 134000 46% 8%

Bangladesh 7573 42825 7917 48185 7715 49405 7715 49405 2% 3%

Japan 1450 31200 1900 38400 1840 39400 1900 40000 0% 2%

Thailand 13500 33000 13500 33000 14000 34000 14000 34000 4% 2%

Philippines 3610 22675 3795 24063 3873 24700 3941 27261 1% 2%

Costa Rica 380 4000 602 6563 700 7647 700 7647 0% 0%

Cameroon 1380 7500 1640 8880 1799 9740 1380 7500 0% 1%

Sri Lanka 1250 4840 1250 5690 1350 6700 1360 6760 0% 0%

Korea 2224 4876 1662 3570 2264 5760 1795 4615 1% 0%

Fiji Islands 70 3290 90 3680 100 3652 100 3652 0% 0%

Malaysia 1000 2500 1055 2618 1063 2620 1063 2620 0% 0%

USA 60 2720 60 2720 50 2310 40 1950 0% 0%

Ethiopia 350 1700 373 1779 381 1869 381 1869 0% 0%

Dominican

Republic 400 1500 405 1532 410 1560 410 1560 0% 0%

Mauritius 29 369 38 791 54 1011 52 1016 0% 0%

Guyana - 522 - 522 522 - 522 0% 0%

Jamaica 180 620 154 535 140 491 140 491 0% 0%

Kenya 55 150 55 150 59 166 59 166 0% 0%

Trinidad - 90 125 146 - 146 0% 0%

Réunion 22 63 23 63 24 95 24 95 0% 0%

Dominica 50 120 44 99 42 92 42 92 0% 0%

53

Area in

Hect.,

Prodn in

Tons

2003 2004 2005 2006 Average Share

Puerto Rico 119 - 121 90 90 0% 0%

Uganda 50 120 45 100 43 89 43 89 0% 0%

Ghana 65 65 69 69 71 71 70 70 0% 0%

Madagascar 8 30 8 30 8 31 8 31 0% 0%

Pakistan 119 47 97 41 109 50 80 31 0% 0%

Bhutan 935 5164 1423 6225 1030 6000 - - 0% 0%

Grenada - 20 - 20 21 - - 0% 0%

Guam - 200 - 300 300 - - 0% 0%

Saint Lucia 25 60 25 60 26 60 - - 0% 0%

TOTAL 361542 1389841 376059 1558265 410335 1813140 406644 1635399 100% 100%

Source: FAO

Rome

54

Annexure-4

PRODUCTS FOR FRESH GINGER Raw ginger Dry ginger Bleached dry Ginger Ginger powder Ginger oil Ginger oleoresin Freeze dried/de-hydrated ginger Gingerale Ginger beer Brined ginger (whole & sliced) Ginger wine Ginger squash Ginger flakes Candy Preserves Vitaminized effervescent ginger powder Plain effervescent powder Starch from spent ginger raw ginger Medicinal beverages Encapsulated ginger oil

Commercial products of ginger presently exist in Africa are: Ale concentrates (golden ale & pale dry ale) Ginger beer concentrates (traditional product with pleasant flavour and

slight pungent aroma) Ginger apple concentrate Spicy ginger concentrates Ginger ice cream Ginger soup Ginger biscuits Ginger in joll of rice cookies

Ginger powder in Suya-meat etc. are to be popularized and export market for the products should be developed/explored in addition to the development of

new products of demand elsewhere.

55

Annexure-5

Soil analytical report

56

57

Annexure-6

Analytical report of five varieties of ginger

58

59

Annexure-7

Recommended practices for ginger production & protection

Cultivation requirements

Climate

Ginger requires a warm and humid climate, as it is a tropical plant adapted for

cultivation even in regions of subtropical climate. The plant thrives well from

sea level to an altitude of 1500msl, optimum elevation being between 300 and

900msl. A moderate rainfall during sowing time to rhizome sprout and a well-

distributed rainfall (150-300 cm) during the growing season and dry spells

during land preparation as well as before harvest is required for large-scale

cultivation. The climatic conditions are in accordance with the prevailing

conditions in the West African countries surveyed. The crop prefers light shade

for good growth, but shade is not absolutely necessary. In areas receiving less

rainfall, the crop needs regular irrigation.

Soil

Ginger can be grown in a wide range of well-drained soils of at least 30 cm in

depth, ranging from heavy laterite loams to clay loam. Laterite loams containing

not more than 30% sand or 20% clay and free from gravel have given higher

yields. The most favourable soil pH is 6 to 6.5. It prefers a rich soil with high

humus content. Being an exhaustive crop, ginger is not cultivated continuously

in the same fields but shifting cultivation is practiced. It cannot withstand water

logging and hence soil with good drainage is necessary for prevention of disease

incidence.

During the survey, soil from each country were collected and tested in the

Indian Cardamom Research Institute (soil analytical report is attached). As per

the soil analytical report, the organic carbon content is high in Guinea and

Sierra Leone but is low in Burkina Faso, available phosphorus is high in Sierra

Leone and medium in Burkina Faso and Guinea and available potassium is high

in all the three countries. The soil is very acidic in Guinea and normal in

Burkina Faso and Sierra Leone. In view of the above, it may be concluded that

ginger cultivation in Burkina Faso and in Sierra Leone are well suited compared

60

to Guinea. Hence, the soil in Guinea is required to be neutralized by adding

lime/dolomite for correcting the soil pH for ginger cultivation.

Alternatively turmeric cultivation may be promoted in Guinea, which is more

suitable for the existing soil and also has better export potential.

Seed Material requirement

Quantity of seed materials required for African region is 1000 to 1500 kg per

ha. The seed bits of ginger for planting in Africa varies from 3-9g, 5-10g, 20-

40g and sometimes up to 70-80g. In China and other adjoining ginger growing

countries the recommended ginger seed size is 75g bits having one healthy bud.

Ginger is generally planted on receipt of pre monsoon showers during April to

May months. However, under irrigated condition, it can be advanced for three

months (February to March). Burning practice of surface soil and early planting

leads to higher yield and also reduce disease incidences.

Planting Material

Varieties

Several cultivars are grown in different parts of the world. Popular Indian

varieties are Maran, Kuruppampadi, Ernad. Wayanad, Suprabha, Suruchi,

Himagiri, IISR Varada and Nadia. African varieties are Yatsun Biri, Taffin-

giwa and Sierra leone. Varieties grown in other countries are Rio-de-janeiro,

Jamaica, laivu Slice, Red Claw, Xingyuo, Fuzbou, China, Taiwan, Bangkok,

Kintoki, Sanshu and Oshoha. Based on the usage they can be grouped into:

High dry ginger Maran, Nadia, Karakkal, Thingupi

High Oleoresin Ernad, Chernad, China, Rio-de-Janeiro, Nadia

Mizo

High volatile oil Sleeva local, Narasapattam, Himachal

For green ginger Rio-de-Janeiro, China, Wayanad, Local, Maran

Varadha

61

Seed rate

1200-1800 kg/ha with rhizome bits of 15g may be used for planting.

Seed Treatment

Ginger is always propagated by portions of rhizomes known as seed rhizome or

setts. Rhizome bits are treated with 0.3% Dithane M-45 solution for 30 minutes

against fungal diseases. If required, it may also be treated with insecticide

(0.05% Malathion) and bactericide solutions (200 ppm streptocycline)

Spacing

Planting of ginger is recommended on raised beds at a spacing of 20x20cm or

25x25cm and a depth of 4 to 5 cm with the viable bed facing upward. Different

spacing of 40x20cm, 30x20cm, 40x30cm and 50x20cm and observed the

highest yield under closest spacing. In Africa ginger is sown on raised beds or

on flat land and spacing in 20cm both within rows and between rows. The depth

is 5cm optimum. In view of the disease problems noticed, it is recommended to

plant ginger only on the raised buds to avoid possible loss of the crop due to

rhizome rot disease.

Mulching Mulching of beds with green leaves is an important and essential operation for

ginger. Apart from being a source of organic manure, mulching enhances

germination prevents soil erosion and also conserves soil moisture. It is also

essential for weed control. Soon after planting, mulching with around about

12.0 tons of green leaves per hectare is to be done. During the second and third

month of planting, mulching is repeated using 5 tonnes per hectare of green

leaves. Since the practice is not followed in all the growing areas in the

surveyed countries, it is strongly recommended to follow the mulching practice.

62

Manuring

Since there is no standard practice is followed for manuring the ginger

cultivation, and considering the need for heavy manuring, the following practice

is recommended.

Well-rooted cattle dung or compost at the rate of 25-30 tonnes per hectare is

applied at the time of planting per ha and two tonnes of neem cake is also

applied. The quantity of inorganic fertilizers depends upon the fertility of the

soil and amount of organic manures applied to the crop. However, based on the

soil analysis of the surveyed countries, the following fertilizer dosage is

recommended: -

Farm yard manuring : 25-30t/ha

Nitrogen (N) 75 kg/ha

Phosphorous (P2O5) 50 kg/ha

Potash (K2O) 50 kg/ha

The doses of fertilizers vary according to the soil fertility status of a place, the

variety of seed material etc. However, the recommended dose for the targeted

countries is 80:30:40 kg/ha of N, P2O5 and K2O. It is also suggested that for

intensive management of the crop, a dosage of N at 100 kg, P2O5 at 60kg and

K2O 90kg/ha. Ready made fertilizers like ‘ginger mixture’ consisting of N.P.K

in the ratio 8:8:16 may also be used for ginger.

Shade

As per the observations made by the survey team, ginger is cultivated in plain

lands without much shade. For good growth of ginger, shade is recommended

but not essential. Dry ginger recovery and yield was found highest at 25%

shade. Ginger cultivated in African countries in open condition offers scope for

inter-cropping with oil palm, coffee and pepper.

63

Crop rotation and intercropping

Ginger is grown as a pure crop or an intercrop with other crops in rain fed areas

it can be rotated with tapioca paddy (dry land), gingelly etc. In irrigated areas,

ginger is grown in rotation with chillies, vegetables, groundnut, ragi and maize.

Ginger can be grown mixed with red gram and castor. It can be intercropped

with arecanut, coffee, pepper and chillies.

Soil amendment application

Application of organic amendments like neem cake at two tonnes per hectare

resulted in significant increase in the availability of nutrients in the soil,

increased yield of ginger by 33% and restricted the incidence of rhizome rot of

ginger.

Burning the surface soil increased the soil pH and K status in soil. This along

with advancing the date of planting to the pre-monsoon period combined with

the use of Dithane M.45 (0.2%), Metacid (0.05%) resulted in significant

germination (95%), lower incidence of rhizome rot 911%), and increased the

yields (34%).

Preservation of seed ginger

Big plumpy rhizomes free from diseases are selected immediately after harvest,

treated with a solution containing 0.05% of Malathion and 0.3% Dithane M-45

for 30 minutes. Drain the solution and dry the rhizomes under shade. Dried

rhizomes are put in a pit of convenient size (2x1x1 m) and covered with a plank

having 2-3 holes for aeration. In some areas the rhizomes are loosely heaped

over a layer of sand or paddy husk and covered with dry leaves in a thatched

shed.

Pests and Diseases

Ginger is an herbaceous plant and many pests and diseases affect this crop. Of

these, rhizome rot, bacterial wilt, yellows, phyllosticta leaf spot and storage rots

are major diseases that are common in West Africa and cause economic losses.

64

Diseases

Fungal diseases

a. Soft rot (rhizome not) is prevalent in Sierra Leone and Guinea. Soft rot is

caused by Pythium species (P.aphanidermatum). It affects buds, roots,

developing rhizome and collar regions. Symptoms of the disease are water-

socked pseudostem, rotting of rhizome, yellowing of leaf tips and drupping,

withering and drying of leaves. The losses due to this disease were 25% and

24% in the field and storage respectively.

Management of this disease includes selection of healthy, disease free rhizomes

for planting, narrow ridge cultivation, mulching with neem leaves, soil

solarization etc. Chemical control includes treatment of rhizomes with ceresin

0.25% for 90 minutes or agrosan GN 0.25% for 30 minutes. Other fungicides

used are baylecton, fenaminosulf, difolatan, syllit ridomil. Chemicals such as

antracol 0.25%, fycop and blitox-50 at 0.3% are also effective in the control of

rhizome rot. Dithane M-45, difolatan, ziride, captan and metalaxyl have also

been found to reduce the infection. Foliar spray of bordcaux mixture (1%)

perenox (0.35%) dilthane Z-78 (0.15%) Thiram (0.5%) ceresin wet (0.5%) and

potassium phosphonate (0.3%) also reduce rhizome rot.

For biological control Trichoderma harzianum (50g/3x1m bed) is used as an

antagonist. A proposal detailing the cost and the method for the production of

the bio-control unit will be provided in the draft final report.

b. Yellows: This is a serious stem rot disease of ginger. It is caused by

Fusarium oxysporum. Disease spread through infected rhizomes and soil. It is

reported that this fungus has wiped out some of the ginger plantations in these

countries. Hence, recommended to have a control measure, which include

selection of healthy rhizomes, intercropping with capsicum. Benzimidazole type

fungicides are also effective. Treatment with thiram 0.5%, ceresin wet 0.5%

and dithane M-45 (0.2%) as soil drenches or rhizome dips are effective.

65

c. Phyllosticta leaf spot: The disease is prevalent in the hot climate

prevailing in West African countries. It is caused by Phyllosticta zingiberi.

Control measures include destruction of diseased crop debris by burning to

reduce the primary inoculum of the disease. The disease incidence is much less

under shade. Chemical control includes one or two application or Boardeaux

mixture (1%). Spraying of Dithane Z-78 (0.2%) six times at 2-week intervals is

recommended. Also Flit 406 (0.3%), Dithane M-22 (0.2%). One spray of

Bavistin (0.15%) and also two sprays of Dithane M-45 (0.25%) will give a good

protection. Use of certain resistant cultivars to this is also suggested.

d. Collectotrichum leaf spot: The disease is mostly prevalent in young

plants. It is caused by Collectotrichum zingiberi. This disease makes rapid

progress during the rains. Two spray applications of Bordeaux mixture (1%) at

an interval of 6 weeks effectively control the disease.

e. Storage roots: During the discussion with the traders/NGOs, it was

reported that a huge quantity of loss has been experienced due to storage root

disease. A number of fungi are associated with this. Under storage conditions,

post harvest dip treatment of Auerofungin (0.02%) and Benlate (0.2%) provides

better control. Bavistin and carbendazim plus Dithane M-45 inhibited spread of

this disease. Among the various fungicides, seed rhizome treatment with 0.2%

Bavistin, 0.2% Topsin, 0.3% Dithane M-45 and combinations of Bavistin and

Dithane gave a high level of protection to seed rhizomes.

Bacterial Diseases

Bacterial wilt of ginger: A wilting and yellowing of the lower leaves, which

extends upward, until all the leaves appear golden yellow in appearance is the

first recognizable symptoms of bacterial wilt in ginger. This is caused by a

prokaryote, Ralstonica solanacearum Yabuuchi that have a wide host range

including both dicots and monocots. The general strategy for its management

include selection of healthy rhizome material from disease free area, selection

of field with no previous history of bacterial wilt, pre-plant treatment of

rhizomes by application of heat or chemicals, strict phytosanitation in the field,

clean cultivation and minimum tillage, crop rotation with non host plants,

66

insect, pest and nematode control in the field and soil amendments including

biological control agents.

Insect pests of ginger:

Insect pest is quite common in all ginger growing countries and its incidence is

heavy in hot tropical countries like West Africa. Ginger is infested by various

species of insects, among which the shoot borer and rhizome scale are the major

pests in the field and during storage. Dry ginger is also infested by many

species of insects, most importantly the cigarette beetle, the drug store beetle

and the coffee bean weevil.

a. Shoot borer: The larvae of shoot borer bore into pseudostems and feed

on growing shoot of ginger plants, resulting in yellowing and drying of infested

pseudostems. Chemical control includes spraying Malathion 0.1%,

monocrotophos 0.5% and carbaryl molasses 0.05%. For biological control

Bioasp and Dipel along with Malathion is recommended for the management of

shoot border. Integrated strategy includes pruning of freshly infested shoots and

spraying Malathion 0.1% found effective. This pest infestation is minimum in

Rio de Janeiro variety.

b. Rhizome Scale: The infestation by this pest is limited. But this affects

ginger both in the field and in storage. Dipping the seed rhizomes in fenthion

0.1% for five minutes after harvest and before planting was found to be

effective in controlling rhizome scale infestation on ginger. Soaking the

rhizomes in fenthion 0.025% for 20 minutes was also effective. Covering with

dried leaves of Strychnos nu-vomica L or glycosmis, cochinsinensis are also

recommended for its management.

How to differentiate bacterial wilt and rhizome rot?

Right diagnosis is important for suggesting disease management strategies. As

ginger is susceptible for other soil borne pathogen, it is important to know the

key symptoms of other diseases. In a ginger field bacterial wilt and rhizome rot

may be seen together. The appearance of ooze form cut end of

leaf/pseudostem/rhizome is one of the confirmatory tests of bacterial wilt. The

key difference between bacterial wilt and rhizome rot is given below:

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Bacterial wilt Rhizome rot

1.Inward curling of leaves Leaf blade is generally open

2.No yellowing in the early stages of

wilting

Yellowing is the key symptom of

rhizome rot

3.Plants cannot be pulled out from soil

during initial stages of disease

Pseudostem can be pulled off with gentle

pull

4.Whitish ooze can be seen when cut

end is put in water

No ooze can be seen whitish. Typical

foul smell is associated with rhizome rot

Management

1. Crop rotation

2. Seed treatment with (200 ppm) steptocycline solution

3. Selection of healthy seed material from form disease free area

4. Remove the affected plant along with soil and carefully dispose off the

plant.

Harvesting

Harvest maturity varies according to the end use. If the rhizomes are for

vegetable use or for the preparation of such products as ginger preserves and

candy, harvesting should be done 4 to 5 months after planting. For dry ginger

production and for distillation of oil or solvent extraction of oleoresin,

harvesting is done 8 to 9 months after planting. Average yield (fresh ginger) per

hectare is 15 to 25 tonnes.

Post harvest technology

Curing

Ginger can be marketed both in peeled (scraped) and in unpeeled (un-scraped)

forms. Sun drying of scraped ginger takes 7-10 days. For mechanical drier the

air temperature of 600C was found suitable for drying ginger slices. Slicing of

ginger rhizomes before drying is preferred over conventional drying since it

reduces the time for drying and the product obtained has good colour and better

appearance.

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Bleaching

In the middle-east countries, higher demand is for white ginger, polished

rhizomes free from specks or spots. The process of making this with thick milk

of lime (bleaching) is prepared by GCC countries. But the market size for this

item is less than 50 tonnes.

Value added products

Green ginger, dry ginger, bleached ginger, ginger powder, ginger oil, oil of

green (fresh) ginger, ginger oil from scrapings, ginger oleoresin, green ginger

oleoresin, modified oleoresin, preserved ginger, salted ginger, salt ginger slice,

salted ginger bud, iced ginger, bean cured ginger, hot jam, sugar ginger slices,

red ginger slices, guar and vinegar crisp ginger. Flavoured ginger, pickled

ginger products, pickled ginger bud, dehydrated ginger slices, flavoured ginger

powder, ginger juice, Ale concentrates, ginger beer concentrates etc.

Packaging

Dry ginger is normally packed for export in new double jute bags, the weight of

which should not be more than 50kgs. Some countries however, demand pre-

shipment fumigation of consignments to avoid insect infestation. Grounded dry

ginger is normally packed in polythene-coated cans, drums or polyethylene bags

placed in a solid cardboard box.

Storage

Green ginger is stored in villages for about 3-4 months or even more for use as

planting material. The harvested rhizomes are heaped and kept under the shade

of a tree over a layer of sand/paddy husk and the heap is covered with ginger

leaves, dry leaves of Glycosmes cochinsinlensis in a shed. The heap may be

plastered over with mud and cow dung. However, the fresh ginger harvested is

generally sold in the market immediately after the harvest.

Dried ginger is highly susceptible to insect infestation. Wholesalers or

commission agents in gunny bags in their godowns store it.

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Annexure-8

Brief Report On Bleached and Dehydrated Ginger Production Process

Manufacturing Process

Ginger is washed and cleaned in water and then skin of ginger is peeled

partially with the help of peeling machine. It is then dried in electrically

operated tray drier at a temperature of about 60oC. Even if ginger is to be used

for extraction purposes, this temperature is advisable as oil contents in ginger

are not affected till 80o C. Drying time is 24 hours in cross flow type drier and

14 hours in through-flow drier. Dried ginger slices are packed in polythene bags

and sealed. Average yield after drying is around 25%.

Washing, cleaning and partial peeling

Drying

Packing

Machinery

Rated processing capacity of 20 tonnes per month is suggested considering 1

shift working and production for only 6 months during the year. This would

require following set of equipments:

Item Qty. Price US$

Ginger Peeling Machine

1 1500

Electrically-operated Tray Drier

48 trays

5000

Weighing-scales, sealing machine, etc

--- 750

Washing Tank 1 500 Total 7750

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Miscellaneous Assets

Certain other assets like furniture and fixtures, storage racks, knives and cutters,

plastic tubs, packing tables etc. shall be required for which an amount of US$

1500 is proposed.

Utilities

Power requirement shall be 10 HP whereas water requirement will be 400-450

litres every day.

Raw Materials

Raw material required is fresh ginger. Bags made from food grade plastic shall

be required for inner packing and large size bags for outer packing.

Manpower Requirements

Particulars Nos. Monthly

Salary US$

Total

Monthly

Salary US$

Skilled Workers 1 400 400

Semi-skilled Worker 1 250 250

Helpers 2 150 300

Salesman 1 250 250

Total 1200

71

Annexure-9

Brief note on Common Processing Centre (CPC)

CPC is a well-conceived approach primarily to empower the farmers and

generate employment generation for locals and to have an integrated operation

for cultivation, post-harvesting, processing for value-addition, packaging and

storage of ginger and other spices and spice products. Through the CPC, the

spice farmers will be empowered with infrastructure facilities for cleaning/

grading, grinding, packing, warehousing of spices, which will result in realizing

a better price for their produce. Due to the processing facilities, the overall

quality of the spices and other items produced in the targeted countries will also

be improved. As a result of this, the traders/exporters may get cleaned material

for their processing/export. Value-added processing facilities to be established

in the CPC will lead to exporting high-end value added products besides

generating employment opportunities in the major spices growing centres.

�Complete documentation to trace t

The programme can be implemented through a PPP mode. The Government of

Sierra Leone, Guinea and Burkina Faso can be asked to provide 100 acres of

land. A Special Purpose Vehicle (SPV) or a Producer Company may be formed

to put up common infrastructure like cleaning, processing unit, ware housing

facility, trading platform, commodity exchange, quality testing laboratory,

sterilization unit, grading and colour sorting facilities, packaging unit etc.

depends on the local requirement. Apart from this, roads, water, effluent

treatment plant, power supply, communication facilities, bank etc. will also be

set up. The CPC will have backward linkage to growers who will be organized

by NGOs and supervised by the technical personnel of the SPV.

Traders/exporters will be assisted in setting up their processing and value

addition units including leasing of one to two acres of land in the CPC. Cost of

processing equipments, technology, quality control laboratory, packing system,

warehousing may be supported by the Common Fund for Commodities (CFC)

as one time grant.

72

Growers, processors and traders can utilize the common facilities set up in the centre

by paying a ‘user fee’ so that recurring expenses on water, power, and day-to-day

management of the centre including HR can be met by the Producer Company or SPV.

The trade promotion agencies in each country can promote the products from the centre

besides the SPV. Spices specific to various regions with varying characteristics in

terms of colour, flavour, taste and aroma due to location specificity in each country can

be promoted in niche markets in major buying countries. The ultimate aim is to tap the

natural competitive advantage of the area in the production of various spices and spice

varieties to meet the ever-changing customer demand in the overseas market so that the

benefit of value addition will immediately percolate down to the spice growers (mainly

women). This will, to a great extend, eliminate the intermediaries in the trade.

Major infrastructure facilities

The following common infrastructure facilities are recommended to be provided

in the Common Processing Centre for the benefit of the Spice farmers.

Common Cleaning, Grading, Drying, Processing, Powdering,

Distillation/Extraction, Sterilization, packing and Quality testing

Scientific Storage

Uninterrupted and adequate power and water supply

Act as a facilitator for technology transfer / high end value addition to the

entrepreneurs

Training center for educating Good Agriculture Practice (GAP) and quality

requirements of Spices to Farmers, Traders, Processors and Exporters

The expected results from the Common Processing Centre:

Development of entrepreneurship among the farmers in spice processing and

export.

Assured market and better prices for spice growers in the area.

Employment generation.

Sustainability in spice cultivation.

Increased price and self-reliability for the local population.

Improved quality of spices in general and ginger in particular both in export and

domestic market.

Adoption of front line technology for spice production, processing and value

addition.

Increased export earning.

73

Other benefits of the programme

Complete documentation to trace upto the farm, which produced the item

Promoting a wide range of organic spices & spice products

Required processing of the item is undertaken to meet the ultimate

consumer’s need

Export the final product as fresh and clean along with quality certification

and in value added form

Due to elimination 2 – 3 channels in the distribution the farmer may

realize a better price and the ultimate consumer may get the spices at a

comparatively lower price

Three such centres will be identified. The details showing their locations and

crops benefited can be decided in consultation with the local farmers and other

agencies.

Ginger Oil & Oleoresin

Freshly harvested ginger can be washed and cleaned and stored in brine by

using the facilities proposed to be established in the Minimal Processing Centre

(MPC) at the major growing centres. The stored ginger in brine can be later

converted into different ginger products like preserve candy etc. In the Common

Processing Center (CPC) an extraction unit with 5 tons per day capacity (raw

material) will be proposed with details of costing. The extraction unit can be

used for extracting other items like chillies, turmeric, mint and other medicinal

plants. Since turmeric has better export potential particularly in the extracted

form (curcumin powder) and the uses/applications are growing at a faster phase

than ginger extract, it is suggested that importance may also be provided for

promoting turmeric cultivation and extraction. Incidence of pests and diseases

on turmeric is very negligible compared to ginger. Indian exporters of

“Curcumin Powder-99% purity”s may be persuaded to have a marketing

agreement with the proposed SPV for sourcing the entire production of turmeric

extract, we may also consider providing the know-how for extraction at free of

cost to the SPV.

74

Annexure-10

Uses of Neem in Spice Cultivation

Neem or Margosa is believed to have originated India and Burma of South Asia.

It occurs in Thailand, Malaysia, Indonesia, Yemen, Nigeria and other tropical

and subtropical areas around the world. Botanically it is Azadirachta indica of

Meliaceae family. Neem has wide use in agriculture such as soil conditioner,

soil microflora enhancer, in grain storage, for removal of ammonia from

brakishwater botanical insecticide (neem oil), organic fertilizer (neem cake) etc.

Among these uses, the use of neem as a botanical insecticide is considered as

the most important one. The neem extracts are known to act on various insects

in the following ways:

Disrupting or inhibiting the developments of eggs, larvae or pupae.

Blocking the molting of larvae or nymphs.

Disrupting mating and sexual communication.

Repelling larvae and adults.

Deterring females from laying eggs.

Sterilizing adults.

Deterring feeding.

Reducing the motility of the gut.

Sending metamorphosis awry at various stages

Inhibiting the formation of chitin.

Neem biopesticide is well suited for Integrated Pest Management (IPM)

programmes since

1. It is a natural product, non-toxic, biodegradable and environment friendly.

2. Compatible with synthetic pesticides.

75

3.Reducing environmental load of synthetic pesticides as it enhances their

action on mixing

4. Development of resistance by insect is impossible due to its multiple

compound effect.

5. No destruction of natural predators and parasites of pests.

6. Neem act systemically.

7. Has a broad spectrum of action.

8. Harmless to beneficial organisms like pollinators.

9. No residue.

Steps involved in preparation of biopesticide from neem seeds

Collect the fruits.

Wash the fruits and take out the seeds

Dry the seeds

Remove seed cover

Grind the inner core of seeds

Prepare solution of seed powder (500 gmlin 10 liters of water)

Filter biopesticide solution and spray.

Neem and its parts may be used in following various forms

1. Fresh neem seeds may directly broadcasted to the farm

2. Drying neem seeds for a period of 15 days and then broadcasting

3. Coarse powdering of neem seeds with the help of a roller and then

broadcasting the same.

4. Partial composting of neem seeds with sheep, and poultry litter separately and

together for a period of 3 months together with parchment husk and

broadcasting the same to the farm.

5. Composting neem seeds with other organic manures and then broadcasting

the same.

6. Applying commercially available neem cake (oiled and de-oiled)

7. Mixing neem seeds with urea, rock phosphate and potash and broadcasting

the same.

8. Usage neem wood for making charcoal and as firewood.

9. As a shade tree on roadsides.

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10. Use of neem extracts against many health problems.

11. Use of neem leaves to reduce soil acidity.

12. Use of neem extracts as mosquito repellents, fertilizers, diabetic food and

animal feed.

13. Neem cake as a soil improviser.

14. To fight against crop pests and diseases.

One of the major problems of spice cultivation is the high incidence of pests and

disease against which pesticides are used resulting in residual toxicity. This

could be overcome only with organic/integrated means of pest management

(IPM), where botanicals such as neem have a major role. Studies has indicated

that whitefly infestation and nematode in small cardamom, thrips and mites in

chilli, shoot borer in ginger, poIlu beetle and top shoot borer in black pepper etc

could be effectively managed by various neem formulations. A new technology

of use of Neem Seed Kernel Extract (NSKE) is reported to retain all toxic

components of neem and is reported to be more effective than any other neem

based products. Hence, the neem formulation is presently under large-scale

field-testing in various spices including ginger and turmeric.

77

Annexure-11

Scope for Organic Cultivation

Ginger when grown continuously in the same plot without a break leads to build

up of pest and disease organisms resulting in crop failure. Therefore, it is

essential to convert the whole farm as organic with ginger as one of the crops in

rotation. The crop cannot withstand water logging and hence soils with good

drainage are preferred for its cultivation.

Choice of crops and varieties

Chinese variety of ginger, high curcumin content turmeric (Alleppey Finger

Turmeric/Lakadong), peppermint, Japanese mint, and bird’s eye chillies.

Sources of planting material

Chinese variety of ginger is already available in Sierra Leone, which may be

propagated through seed multiplication by using the organic method. The

existing variety of bird’s eye chilli in Guinea may be propagated through seed

multiplication by using the organic method. In the case of turmeric and mint,

the nucleus seed material can be procured from India for multiplication.

Duration of conversion period

Though a minimum of two years is required as conversion period for organic

cultivation, since most of the ginger fields in the surveyed countries are

cultivating ginger without chemical fertilizers and pesticides, the first year crop

itself can be declared as “organic in conversion” and from the second year

onwards, the crop can be certified as “organic”.

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79

Annexure-4

Fresh Ginger / Ginger-in-brine

Washing, peeling and sorting

Cubing

Titbits

Cubes Desalting (Optinal)

Balancing

Desalting (Optional) Syruping in States

Titbits Preserve

Syrup Draining Balancing

Tutty Fruity Syrup

Coating with Sugar Recycled/Products Syruping in stages

Crystallized Tutty Fruity

Ginger preserve

Syrup draining

Syrup

Recycled/Products CubesGlazing (Glazed Ginger)

Coating with Sugar Crystals Air Drying

Crystallized Ginger

Candy

Flow sheet for the preperation of ginger candy/Titbits from Fresh Ginger