Ginger and Turmeric Production: Improved Technologies

by Jeetendra Kumar Soni, Vishambhar Dayal, B Lalramhlimi, Sunil Kumar Sunani, Sunil Doley, V K Mishra

ISBN: 9789359194578
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Imprint : Daya Publishing House
Year : 2025
Price : Rs. 4795.00
Biblio : xxii+114p.

Author Profile

Dr. Jeetendra Kumar Soni is an ARS Scientist (Agronomy) posted at ICAR RC NEH Region Mizoram Centre, Kolasib and PI of AICRP Spices. He was the former Scientist/SMS-Agronomy of KVK Katni, JNKVV Jabalpur. He has completed his graduation from DBSKKV Dapoli, post-graduation from TNAU Coimbatore and PhD Degree from CCS HAU Hisar. He has more than 35 publications including research papers in reputed journals, books, book chapters, review articles and popular articles etc. Dr. Vishambhar Dayal is an ARS Scientist (Fruit Science) at ICAR-Central Institute for Subtropical Horticulture, Lucknow, Uttar Pradesh. He has completed under graduation from CSAUAT, Kanpur, M. Sc. and Ph. D degree from ICAR-Indian Agricultural Research Institute, New Delhi. He has more than 40 publications including research papers in reputed journals, books, book chapters, extension bulletins, training manuals and popular articles etc. Dr. B. Lalramhlimi is working as Young Professional II (Horticulture) at ICAR Research Complex in NEH Region, Mizoram Centre. She has graduated in Horticulture from College of Horticulture and Forestry, CAU, Pasighat and obtained her Masters and Doctoral degree in Horticulture with specialization in Vegetable Science from Bidhan Chandra Krishi Viswavidyalaya (BCKV), West Bengal. She has more than 18 publications including research papers in reputed journals, books, and book chapters etc. Mr. Sunil Kumar Sunani is an ARS Scientist (Plant Pathology) at ICAR-IIPR Regional Station, Bhubaneswar, Khordha, Odisha. He has graduated from College of Agriculture, OUAT, Chiplima in 2014, and completed M.Sc from ICAR-Indian Agricultural Research Institute, New Delhi in 2016. He has authored 10 research papers in reputed journals, 3 books, 10 book chapters, 7 extension bulletins, 1 training manual and 20 popular articles. Dr. Sunil Doley is Principal Scientist (Poultry Science) and is the Head of the ICAR-RC for NEH Region, Mizoram Centre, Kolasib. He has handled more than 15 projects as PI and 20 inhouse projects as Co-PI besides. He has published more than 60 research papers in reputed national and international journals, 5 books and several other publications in the form of technical bulletins, training manuals, book chapters, popular articles etc. Dr. V. K. Mishra is the Director of ICAR Research Complex for NEH Region, Umiam, Meghalaya. Dr. Mishra was the former Head of ICAR Central Soil Salinity Research Institute, Regional Research Station, Lucknow prior to joining the institute. He is a globally reputed scientist working in various areas of Agriculture and allied sectors; he has a knack for research and has more than 80 research papers in reputed national and international journals. He is a Fellow of the National Academy of Agricultural Sciences (NAAS) and the Indian Society of Soil Salinity and Water Quality (ISSSWQ).

About The Book

This book emphasizes the importance of spice crops and provides detailed improved technologies for ginger and turmeric production to boost productivity for Mizoram. It also highlights major constraints in major spice production including diseases and pests and their necessary solutions including integrated management practices which will minimise risks to human health, animals, plants, and the environment while ensuring stable crop production and keeping pathogen/pest damage below the threshold level. It also sums up the local germplasm collection for ginger and turmeric of Mizoram and the cultivation technology described in this book will aid farmers in cultivating these crops properly. This book also specifies the progress of spice research and technology developed so far under ICAR-AICRP on Spices (Mizoram Centre) and the prospects of major spice cultivation. This book is intended to assist horticultural professionals and researchers in their area of work, as well as farmers to improve their ginger and turmeric production and its processing options and also expand their production of local ginger and turmeric germplasm.

Table of Contents

Message v Foreword vii Acknowledgement ix Preface xi About the AUTHORS xiii Abbreviations and Symbols xv 1. MAJOR SPICES IN MIZORAM, STATUS, IMPORTANCE AND SCOPE 1 1.1 Introduction 1 1.2 Status and importance of spices in Mizoram 4 1.3 SWOT analysis (Strengths, Weaknesses, Opportunities and Threats) for spice production in Mizoram 7 1.4 Different types of spices in Mizoram 8 1.5 Overview of major spices in Mizoram 9 1.6 Constraints of spice production in Mizoram 10 1.7 Scope of spice production in Mizoram 11 References 12 2. LOCAL GERMPLASM OF GINGER AND TURMERIC 14 2.1 Introduction 14 2.2 Importance of local germplasm 14 2.3 Utilization 14 2.4 Black turmeric: its importance and cultivation 15 2.5 Mango Ginger: its importance and cultivation 18 2.6 Black Ginger: Its importance and morphological description 19 2.7 Wild turmeric: Its importance and morphological description 20 2.8 Future thrust 20 2.9 Conclusion 21 3. SCIENTIFIC CULTIVATION OF GINGER UNDER MIZORAM CONDITION 23 3.1 Introduction 23 3.2 Importance of ginger 24 xx GINGER AND TURMERIC PRODUCTION IMPROVED TECHNOLOGIES 3.3 Health benefits of ginger 25 3.4 Utilization of ginger 25 3.5 Origin and distribution 25 3.6 Types of ginger 26 3.7 Scientific cultivation of ginger 27 3.8 Cropping system 37 3.9 Harvesting and yield 38 3.10 Post harvest handling of rhizomes for seed purpose 38 3.11 Processing of ginger 38 3.12 Problems and prospects 41 3.13 Conclusion 42 References 42 4. SCIENTIFIC CULTIVATION OF TURMERIC UNDER MIZORAM CONDITION 44 4.1 Introduction 44 4.2 Importance of turmeric 45 4.3 Health benefits of turmeric 45 4.4 Utilization of turmeric 46 4.5 Origin and distribution 46 4.6 Types of turmeric 47 4.7 Scientific cultivation of turmeric 48 4.8 Cropping system 54 4.9 Harvesting and yield 55 4.10 Post-harvest handling of rhizomes for seed purpose 56 4.11 Processing of turmeric 56 4.12 Problems and prospects 60 4.13 Conclusion 61 References 61 5. DISEASE AND PEST MANAGEMENT OF GINGER AND TURMERIC: AN INTEGRATED APPROACH 63 5.1 Introduction 63 5.2 Diseases of ginger and their integrated management 64 5.3 Diseases of turmeric and their integrated management 72 5.4 Insect pests of ginger and turmeric and their integrated management 79 5.5 Conclusion 90 References 90 GINGER AND TURMERIC PRODUCTION xxi IMPROVED TECHNOLOGIES 6. TECHNOLOGIES DEVELOPED AND EVALUATED UNDER AICRP ON SPICES FOR MIZORAM 92 6.1 Introduction 92 6.2 AICRP on Spices in Mizoram 92 6.3 Technologies developed and evaluated under AICRP on Spices for Mizoram 94 6.4 Publications under AICRP on Spices 102 6.5 Constraints 103 6.6 Future prospects 103 6.7 Conclusion 104 Acknowledgement 104 References 104 7. FARMERS’ OUTREACH ACTIVITIES UNDER THE ALL INDIA COORDINATED RESEARCH PROJECT ON SPICES 105 7.1 Training 105 7.2 Field Day 108 7.3 Demonstration 109 ANNEXURES 113