26 In order to negate that pesticide, using of cow manure, crop residues, farm waste and culti-vating the ginger in fertile (healthy) soil is vital to control the pest using organic methods. Another infestation that is one of the biggest concerns in ginger production is rhizome scale. It infests rhizomes in the field close to the harvesting period and even when they are in storage and they can also infect other gingers, which are stored in close proximity. Thus, they can infest gingers even after the production phase is completed and during the logis-tics period, when they are not observed as closely. The signs of ginger being infested are that the rhizomes become shriveled and desiccated. Rhizome scales are circular and ap-pear light brown to grey. Timely harvesting the ginger, discarding the severely infested gin-gers, and treating the seed rhizomes with quinalphos before storage or sowing are few means to control the infestation. (JayaShree E 2015) Gingers’ physical and biochemical components are the main drivers in order to measure their quality. Skin appearance and flesh color are the key components of the physical at-tributes of gingers, which are checked by the buyers in order to differentiate the gingers. Gingers with pale yellow color are the most demanded ginger in the global market. Blue or brown colored gingers are viewed as low quality gingers where as colored flesh are consid-ered to be high quality gingers. Furthermore, gingers with bright and glazy rhizome, along with lemony aurora are preferred more and are priced higher in the international market. (Dr. Adhikari 2016)Fig 6: Flesh Color of Ginger (Dr. Buddhi Prakash Sharma Adhikari 2016) Nepal Ginger Profile had done a survey in 30 different districts in Nepal and measured the skin appearance and the flesh color of samples of gingers from each district. “While meas-uring the skin appearance, they found that 11 cultivators had bright and glazy rhizomes; 12 cultivators had brown skins and 7 cultivators had buff skin. Furthermore, for the fresh color they found out that, 11 cultivars had pale yellow color; 1 cultivars had yellow color; 6 culti-vars had brown with bluish outline; 1 cultivar had bluish color; and 11 cultivar had bluish with brownish outline.” (Dr. Adhikari 2016) Thus, there results showed that there is enough potential in the Nepalese market in order to successfully compete in the global market. Majority of the gingers produced in Nepal have
27 high oil content (>1,5%), which is better illustrated in Fig 7. Although, the production of gin-ger is in great scale, the processing of the ginger in Nepal is lagging behind which has re-sulted in low quantity of their gingers being exported. Fig 7: Districts cultivating gingers in Nepal with globally accepted biochemical standards (Dr.