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.

Contents
Page No.
1.

Introduction

2.

Objective

3.

Methodology

4.

An overview of International Trade Ginger

5.

Profile of Sierra Leone with special reference to Ginger

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

Recommended programmes for development of spices

26

10.

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

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

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, Taffin4

giwa and Sierra Leone. Indian cultivars are Maran, Assam, Suruchi, Suravi,
Himagri, Himachal, Nadia etc., and other countries cultivars are viz., Rio-deJaneiro, 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.

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.

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)

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 Boards
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.

The major crops cultivated in the country are rice, cassava, maize and ginger.
Cultivation of coffee and native tobacco has been practically abandoned as unremunerative. 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 90s 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

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

Average Average
Sun
temperatures
o
light
C
hours
[hrs]
Min Max

Discomfort Relative
from heat humidity
and
[%]
humidity

Jan

24

29

medium

82

67

13

0.8

Feb

24

30

High

80

67

0.7

March

25

30

High

81

69

13

April

25

31

High

81

71

56

May

25

30

High

83

74

160

15

June

24

30

High

86

76

302

23

July

23

28

High

89

81

894

27

August 2

23

28

High

91

82

902

28

Sept

23

28

High

90

81

610

25

Oct

23

29

High

87

77

310

23

Nov

24

29

High

85

75

132

12

Dec

24

29

high

82

71

41

Month

Precipitation Wet days

(mm)
(+0.25mm)
(mm)

AM PM

10

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.

11

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

12

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 Average
Sun
Temperatures
O
C
light
hours
(hrs)
Min

Max

Discomfort Relative
from heat humidity
and
(%)
humidity

AM

PM

Precipitation
(mm)

Wet
days
(+0.25
mm)

Jan

16

33

Medium

42

19

0.1

Feb

20

37

Medium

38

19

0.3

March

23

40

High

39

20

13

0.7

April

26

39

High

51

28

15

May

26

38

Extrem

65

40

84

June

24

36

High

73

49

122

July

23

33

High

78

62

203

12

August

22

31

High

81

67

277

14

Sept

23

32

High

79

60

145

11

Oct

23

35

High

72

44

33

Nov

22

36

High

58

30

0.2

Dec

17

35

Medium

46

23

13

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.

14

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

15

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

Average Average
Temperatures
Sun
O
C
light
hours
[hrs]
Min Max

Discomfort Relative
from heat humidity
and
(%)
humidity

Jan

22

31

Feb

23

March

April

Month

Precipitation Wet
(mm)
days
(+0.25
mm)

AM

PM

High

89

65

0.1

31

High

90

65

0.3

23

32

High

85

63

10

0.6

23

32

High

83

64

23

May

24

32

High

85

70

158

11

June

23

30

High

89

77

559

22

July

22

28

High

93

84

1298

29

August 2

22

28

High

94

87

1054

27

Sept

23

29

High

94

82

683

24

Oct

23

31

High

92

77

371

19

Nov

24

31

High

91

74

122

Dec

23

31

high

88

67

10

0.5

16

The following bar chart for Conakry, Guinea shows the years average weather
condition readings covering rain, average maximum daily temperature and
average minimum temperature.

17

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.

18

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.

19

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

20

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 &

21

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.

22

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.

23

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

24

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).

25

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.

26

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

27

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.

28

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

29

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.

30

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. Its crop yield varies from 20 to 30 MT/ha. (fresh). Oleoresin percentage
ranges from 12 to 15 while its 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.

31

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.

32

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.

33

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

Guinea

Crop

Proposed

Estimated

area

requirement of import
planting

planting

material

material
125 MT

Turmeric

2000 ha

5000 MT

Pepper

1000 ha

3-4

million 100,000

cuttings
Neem
Burkina

Proposed

cuttings

Estimated
of Total yield

10000 MT
1000

MT

dry

5 MT/day

Pepper mint 2500 ha

Faso

125

million 100,000

100000

cuttings / 6250 cuttings

MT

fresh

MT weight

herb/ 600
MT oil

Pepper

Turmeric

Sierra

Ginger

2000 ha

3000 ha

3000 ha

million 100,000

2000 MT

cuttings

cutings

7500 MT

100,000

15000 MT

(100 MT)

dry

100 MT

15000 MT

7500 MT

Leone

dry
Scotch

1000 ha

250 Kg

2000 ha

50 Kg

2500 MT

Bonnet
Chilli
Pepper

million 100,000

cuttings

2000 MT

cuttings

34

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., birds 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.
35

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.

36

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

37

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

38

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.

39

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.

40

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.

41

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

42

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 antiinflammatory 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:

43

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 cows 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 cows 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 goats 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 cows 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 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.

44

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

45

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.

46

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.

47

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 g

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

48

Annexure-2
People met during the visit
GUINEA:
Madame

Serou Beavorui

Hadja Zenab diallo

Directeur General

CFC Representative

Institute de Recherche Agronomiojue de, Guinea (IRAB)

Konakri

BP 1523 Tel (224) 60543134

Guinea

(224) 64396986
beavoguisekou@yahoo.fr

Josemar

Sunil L. Samtani

Mr. Moussa Conde

Dir.General, Ste. JS Agencies sarl

President Directeur General

Boite Postale 4848

Siege Social : Quartier Boulbinet

Conakry 1, REP. DE GUNEE

3 Avenue Rue. K:014

Tele: 224-30455463/476

Commune De Kaloum

Mob: 224 63352398/ 60250478

Conakry, Rep. de Guinee

Fax: 224 30413814/ 30453940

Tel. Cel. 011218004, 011297632

Efax: 312 05241479

B: 452739, Fax: 454076

Email: slsamtani@janus-services.com

SIERRA LEONE:
Ville de Montreal

Government of Sierra Leone

Claude Paquette

Bernard N. Javombo Esq.

Commissaire

Permanent Secretary

Director due developpement economique

Ministry of Trade & Industry

303, rue Notre Dame Est, 6e etage

6th Floor, Youyi Building,

Montreal (Quebec) H2Y3Y8

Brookfields, Freetown,

Telephone: 5148728522

232-22-222706

Telecopieur : 5148720049

Email: bnjavombo@yahoo.co.uk

clpaquette@ville.montreal.qc.ca

Residence: HS 6 Hill Station

Freetown, 230009,
Mobile: 076-641983

49

Edward Smart Gbappy

Sierra Leone Export Development and Investment Corpor

One stop Shop Officer,

(SLEDIC)

Sierra Leone Export Development & Inve

A.B. Kebbay

Corporation (SLEDIC)

Director of Export

th

th

6 & 7 Floors, NIC Building

Office: 6th Floor, NIC Building

18/20 Walpole Street,

18/20 Walpole Street,

PMB 6, Freetown, Sierra Leone

Freetown, Sierra Leone

Office: 227604, Fax : 229097

229760/227604

Email: sledic@sierratel.sl

Fax: 232 22229097

Website: www.sledic-sl.org

Residence: 110 Fourah Bay Rd.

12 Gibbon Lane, Freetown

Freetown, S/Leone

Mob: 076-762401, 076 961628

22010, Mobile: 076 606389

033 370513

Mr. Michael M. Kamara

Mr. Sleeric, ITC Project

Managing Director

National Research and Development Project, Freetown, Si

Cotton Tree Foundation

Leone

Freetown, Sierra Leone

Beatrice Dove Edwin

Ibrahim Koh Turay

Director, Ministry of Trade & Industry

MD, Produce Marketing Company

Freetown, Sierra Leone

Freetown, Sierra Leone

BURKINA FASO

Office National du commerce Exterieur

Ministere Du Commerce De La promotion

01 BP 389 Ouagadogou 01, Burkina Faso

De LEnterprise Et De LArtisanat

Mr.Justin B.Bayili, Directeur general

Mr.Mme SOME/TRAORE Salimata

Tel: 00226 50 31 13 00 / 01

Conseiller des Affaires Economiques

Fax: 00226 50 31 14 69

Governeur du Fonds Commun pour les Produits de Base

Email: jbayili@onac.bf

01, BP: 5620, Ouagadougou 01, Burkina Faso

Tel: 226 50 31 29 37
Fax: 226 50 31 70 53
Email: salisome@yahoo.fr

50

Mr.Andre Moise TRAORE-NIGNAN

Mr.Issaka Kargougou

Permanent Secretary

Director General

Ministry of Agriculture, Hydraulics and Fisher Maison De Lenterprise Du

Permanent Secretary of the Coordination of Ag Burkina Faso
Sectoral Policies

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

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

Tel: 226 50 39 80 61 / 61

Tel: 22650 32 40 37

Fax: 226 50 39 80 62

226 50 31 84 61
Fax: 226 50 31 47 73

Email: ikargougou@yahoo.fr
www.me.bf

Email: sp-cpsa@cenatrin.bf
www.spcpsa.gov.bf

Mr.Niama paul Millogo

Mr.Seriba Outtara

Director

Director General du Commerce

SOPROMAC SARL

02 BP 5780 Ouagadougou 02

01 BP 1019 Ouagagougou 01

Tel: 226 50 30 74 66

Burkina Faso

Cell: 226 70 26 21 87

Tel: 70252016

Email: seouatt@hotmail.com

Cell: 226 25 20 16
Email: sopromac@hotmail.com
sopromac@forgnet.bf

Mr.Mme Simone Zoundi

Mr.Adama Ouedraogo

President Director General

PGS-GRH

BP 1749 Ouaga 01, Burkina Faso

Managing Director

Tel: 226 50 36 10 82

Institute of Leadership I.O.L.

Direct: 226 50 36 33 57

Ouagadougou

Cell: 226 70 23 11 56

11 PO Box No.1977, Ouaga CMS 11

Email: sodepal1@fasonet.bf

Mob: 226 70 73 10 99

www.sodepal.freeservers.com

Email: oue_adam@yahoo.fr

51

Annexure-3
Major country wise area and production of ginger for the last 4 years
Area in
Hect.,Prod
n in Tons
2003
Country

Area

India

107780

China

2004

Prodn

Area

2005

Prodn

Area

2006

Prodn

Area

Average Share

Prodn

Area

Prodn.

545280 114730

647160 134838 862244 124559

717438

31%

43%

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%

110000 170000

117000 181000 125000 191000

134000

46%

8%

Nigeria

167000

Bangladesh

7573

42825

7917

48185

7715

49405

7715

49405

2%

3%

Japan

1450

31200

1900

38400

1840

39400

1900

40000

0%

2%

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%

70

3290

90

3680

100

3652

100

3652

0%

0%

1000

2500

1055

2618

1063

2620

1063

2620

0%

0%

60

2720

60

2720

50

2310

40

1950

0%

0%

350

1700

373

1779

381

1869

381

1869

0%

0%

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

Jamaica

180

620

154

535

Kenya

55

150

55

150

Trinidad

90

Runion

22

63

23

63

24

95

Dominica

50

120

44

99

42

92

Thailand

Fiji Islands
Malaysia
USA
Ethiopia
Dominican

522

522

0%

0%

140

491

140

491

0%

0%

59

166

59

166

0%

0%

146

146

0%

0%

24

95

0%

0%

42

92

0%

0%

125

52

Area in
Hect.,
Prodn in
Tons
2003
Puerto Rico

2004
119

2005
121

2006

Average Share

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%

30

30

31

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

0%

0%

100%

100%

Madagascar

TOTAL

60

25

60

26

361542 1389841 376059 1558265 410335 1813140 406644

1635399

Source: FAO
Rome

53

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.

54

Annexure-5
Soil analytical report

55

56

Annexure-6
Analytical report of five varieties of ginger

57

58

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 welldistributed 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

59

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, 2040g 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, Taffingiwa 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

60

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.

61

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.

62

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.

63

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 watersocked 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.

64

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,

65

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:

66

Bacterial wilt

Rhizome rot

1.Inward curling of leaves

Leaf blade is generally open

2.No yellowing in the early stages of

Yellowing is the key symptom of

wilting

rhizome rot

3.Plants cannot be pulled out from soil

Pseudostem can be pulled off with gentle

during initial stages of disease

pull

4.Whitish ooze can be seen when cut

No ooze can be seen whitish. Typical

end is put in water

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.

67

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 preshipment 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.

68

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
Ginger
Peeling
Machine
Electrically-operated
Tray Drier
Weighing-scales,
sealing machine, etc
Washing Tank

Qty.

Price US$

1500

48
trays
---

5000
750

1
Total

500
7750
69

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

Total

Salary US$

Monthly
Salary US$

Skilled Workers

400

400

Semi-skilled Worker

250

250

Helpers

150

300

Salesman

250

250

Total

1200

70

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.

71

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.

72

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

consumers 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% puritys 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.

73

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.

74

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.

75

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.

76

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 birds 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 birds 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.

77

78

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
Coating with Sugar

Syrup
Recycled/Products

Syruping in stages
Crystallized Tutty Fruity

Ginger preserve

Syrup draining
Syrup
Recycled/Products

Cubes
Glazing (Glazed Ginger)

Coating with Sugar Crystals

Air Drying
Crystallized Ginger

Candy
Flow sheet for the preperation of ginger candy/Titbits from Fresh Ginger