properties of soil 6.Protects the setts and sprouts from hot sun 7.Provides favourable conditions for the sprouting of the setts. First mulching is to be done at planting with 10-12 tonnes of green leave per ha. Second mulching is done at 40-60 days after first mulching with 5 tonnes of green leaves. Farm yard manure is spread over the green leaves. In irrigated crop – raise cow pea and black gram as live mulches. Remove the mulches 60 days after sowing during rains. Castor seeds are sown on bunds at 9 m intervals, to serve as wind breaks. Irrigation: Irrigate at 4- 10 day interval. During mid September to 3rd week of December irrigate at fortnightly interval. Manuring:At the time or before planting 25 – 30 tonnes of cattle manure 50 kg P2O5; 25 kg K2O are applied as basal dressing. At 60 and 90 days after planting Nitrogen is applied in two splits @ 37.5 and 37.5 kg per ha along with 25 kg K2O. In Andhra Pradesh: Basal dose: 15-20 tonnes of FYM per ha : 60 kg P2O5; 30 kg K2O per ha. Top dressing: 120 kg Nitrogen (40 + 40 + 40 ); 60 kg K2O (20 + 20 + 20) per ha is applied in three equal splits at 40, 80, 120th day after planting. The plants are earthed up after each application of ferlilisers. Weed control:Reduce competition by weeds. 3-4 weedings are necessary between June to September. After each weeding, mulch is to be replaced. Clumps are removed and earthed up in September. Harvesting:For Green Ginger: 6 monthsafter planting. For Dry Ginger: 8 monthsafter planting, when leaves turn yellow and start drying between 245 to 260 days. Preserved Ginger: 7 monthsafter planting. Before they fully mature, after which they become more fibrous. Light irrigation is given before harvesting. Dig the plants carefully. Soak them overnight. Wash thoroughly. Sundry for a day or two before marketing as green ginger. Yield:Average yield under rain fed condition is 10-15 tonnes per ha. Average yield under irrigated condition is 15 – 25 tonnes per ha.
8Processing: I. Dry Ginger:Preparation of commercial dry zinger involves a series of steps. Fully developed rhizomes are harvested after 8 monthsof planting for preparation of Dry Ginger. 1. Soaking in water:The rhizomes are soaked overnight in cement tubs for easy removal of skin. 2.Trampling:The rhizomes are trampled under feet in the tub. Avoid damage to epidermal cells containing flavouring oil. 3. Peeling:The skin is peeled off, with sharp bamboo knives. Don’t rupture epidermal cells. This step hastens drying process. 4.Washing and Drying:The peeled rhizomes are wahsed and sundried for 3-4 days on cement floors. 5.Polishing:After drying the rhizomes are polished by rubbing with a coarse cloth to remove all bits of skin or dirt. These are called unbleachedginger. To get bleached Ginger, peeled rhizomes are soaked in 2% lime waterfor 6 hours, fumigated with sulphurfor 12 hours.