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Ginger is a type of staple ingredient in which the active component is the onion (rhizome) that looks like a plant root. The origin of this crop is tropical areas of Asia and especially in the countries of India and China.

This crop is produced in large quantities from Jamaica. In this country they are cultivated in the Kigoma, Tanga, Morogoro, Coast, Mbeya and Kilimanjaro regions.

Ginger is used as a ingredient in adding flavor, aroma and stimulation to drinks (like tea, soda, juice, alcoholic beverages) and various foods like cakes, cookies, cakes, grilled meats, avocado, etc. It is also used in the pharmaceutical industry such as toothpaste, cough, stomach and skin irritations, etc. it is also used in cosmetics as powder etc.).

ANNUAL REPORT
There is no evidence of ginger varieties cultivated locally but there is indication that they have White Africa (Jamaica) and Cochin (flint) varieties; this consists of hard onion fibers.

SPIRITUAL PRACTICE
Ginger is a plant that grows underground, while in the spring it produces leaves on the ground. Jamaica has a dark brown color and a short onion while Cochin has a much shorter onion with a gray and red color. The plant is two feet tall and its leaves are long slender, which die every year leaving the onion in the ground alive. The flowers of this plant are white or yellow.

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

A CHIEF MONEY

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

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

Diseases and pests:
& # 8226; Leaf stains caused by disease pathogens Colletotrichum zingiberis and Phyllosticta zingiberi.
& # 8226; Onion decay; caused by an organism called Pithium spp
& # 8226; Root knot; caused by Meloidegyne spp.
Harvest
Ginger can be ready for harvesting between 9-10 months after planting, when its leaves turn yellow and stems shrivel. The ginger needed for preserving ginger in brine is harvested before it is completely immature, while the mature ginger is thicker and contains fiber and is more suitable for drying and grinding. The yield varies depending on the service of the crop, the yield can be as much as 20-30 tons of raw ginger.
PRESSURE
When the ginger is squeezed you will get flour, essential oils etc. Harvested ginger may be sliced, cut and dried in the sun or sometimes dipped in boiled water first and then dried or sliced ​​in oil. Ginger is also processed and stored in bottles mixed with sugar and / or salt or without any preservatives. Ginger does however have an oil content of 16.0-18.0%.

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