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UNDERGROUND GINGER PRODUCTION
(Oxygen Free)
Source: EMEGEN L. DISALAN, Agriculturist II
INTRODUCTION
Ginger (Zingiber officinate roscoe) is popular for its distinct sharp and hot flavor due to an oily substance called gingerol. It is known as:
• Luy‐a – Tagalog
• Shoga – Japanese
• Chiang – Chinese
• Jingebre – Spanish
• Gingebre – French
• Zanjabil – arabic Ginger has an aerial part of about 0.8 high, which could grow up to 1.5m tall in Costa Rica, Hawaii and Honduras and a Finger‐like perennial underground part or rhizomes called hands.
The Top Producing Country
• India
• Indonesia
• Nigeria
• Thailand In 2006 area planted in the Philippines was 3,916 hectares
• Cagayan valley – 5,566 tons
• Calabarzon – 4,969 tons
• Northern Mindanao – 4,029 tons
• Ginger is Exported to:
• Japan
• Germany
• Hongkong
• Britain
• Northern Ireland
• Middle East Uses and Nutritional Value Ginger can be consumed thru:
• Fresh, dehydrated
• Powdered or Pickled “salabat” or ginger tea a popular drink
• Adds flavor to some common Filipino dishes like tinola, Go to, Arrozcaldo, paksiw, batchoy kinilaw and pinakbet.
• Ingredient in the manufacture of perfume, softdrink
• Preservatives
• Candies
• Yang of hot/spicy food
• Herbal medicine, volatile oil PRODUCTION MANAGEMENT
• Native – Small fibrous, very pungent best for making salabat
• Hawaiian – large, plump, yellowish brown less pungent
• Jamaica “oya” – Medium sized pale‐colored, gives off pleasant, agreeable aroma in dehydrated form
• Canton or Chinese “Jumbo” – large, yellowish, succulent, less fibrous, less pungent. SOIL AND CLIMATIC REQUIREMENTS
• Can be grown in close type
• Light to medium textured soil
• High organic matter
• PH of 6.8 – 7.0 Mga Materyales
• Luy‐a semily – 3kg
• Bamboo (1 ¾ m) – 12 pcs
• Kalakat or amakan – 1 ½ plego
• Seaweeds or seaweedbased organic – 1 liter – 1 gal
• Plasticx cellophane or trapal
• High Grade Growth Hormone
Preparasyon sa Yuta
• Putol‐putolon ang 3 kg luy‐a
• Guwang
• Himsog ug dako
• 2‐3 ka mata
• Ihumol ang pinutol nga semilya sa medisina (Hormone) sulod sa 12 ka oras Functions of hormones
• Auxin – Promote rooting elongation
• Cytokinin‐cell division and cell elongation
• GA3 – Break dormancy, Pabuhi sa mata
• Buoton sa selopin sulod sa 12 ka oras
Pamaagi sa Pagtanum
• Magkalot ug yuta 1m wide x 1m kalalum x 3m kataas
• Butangan ug bisan unsang “organic fertilizer” ang ilalum nga bahin sa lungag
• Patungan kini ug tambuk nga yuta kon “top soil”
• Bisbisan ug seaweed sa dili pa itanum
• Itanum ang semilya sa distansya nga 4 inches x 4 inches
• Adunay 168 – 300 kabuok nga semilya ang matisok sa lungag Pagsarado sa Lungag
• Ipangbabag ang kawayan sa lungag ug hapinan kini sa kalakat ug plastic silopin o trapal
• Tabunan ug yuta nga may usa ka piye o baga pa
• Siguraduhon nga dili gyud mo hungaw
• Human ug tabon kanalan ang palibot aron dili masudlan ug tubig Pag Harvest
• Puwede ng harveson ang luy‐a sulod sa (8) ka bulan
Market/Products Forms Harvesting Period (Months) Domestic Market 8‐11 Salted and pickled 5‐7 Fresh Ginger 7‐10
Post Harvest Handling Cleaning/Washing
• Wash in water with sodium hypochlorite at 1 drop per 3.8L water to disinfect the rhizome and heal the wound faster
• Air dry the rhizome after washing
Curing
• Cure the rhizome first under 90% relative humidity and 25‐30 degree Celsius for 9 days
• Spray or dip the rhizome in fruit wax to prevent shriveling
Grading/Classifying rhizome
• According to size, weight and appearance
• Select healthy and discard those that are infected with diseases. GRADING CLASSIFICATION
CLASSIFICATION SIZE WEIGHT (g) Class I Large >300 Class II Medium 150‐300 Class III Small <150 STORAGE AFTER CURING
• 10 months – 7.2 degree celsius
• 8‐10 months – 13 degree celsius
• Maintain relative humidity at 75% to minimize weight lose, sprouting and rotting
• In areas where cold storage is not available. Keep in 2m deep pits of up to 2ton capacity. Covered with banana or coconut leaves are located under the shade in backyards, through this practice ginger rhizome can be kept for a year.