Thursday, May 9, 2013

GINGER


Ginger is one of the earliest known oriental spices and is being cultivated in India for both as fresh vegetable and as a dried spice, since time immemorial.

General Characteristics
 It shall be dried rhizomes of Zingiber officinale Rose, in pieces, irregular in shape, pale brown in colour.
 Its fibrous content shall be characteristic of the variety with peel not entirely removed.
 It shall be lime bleached.
 It shall have characteristic taste and flavour and shall not have a musty odour or a rancid or bitter taste.
 It shall be free from added colouring matter.
 It shall be free from mould growth and living insects and practically free from dead insects, insect fragments and rodent contamination.
 It shall comply with restrictions in regard to Aflatoxins, Metallic Contaminants, Insecticide or Pesticide residue, poisonous metals, naturally occurring Contaminants, Microbial load and the like as specified by the Codex Alimentarius Commission or as per buyers requirements for Export purposes and the Prevention of Food Adulteration Rules, 1955 for domestic trade.

 Ginger grown in Assam, Sikkim and Meghalaya find major markets in North Indian states like Delhi, U.P., Punjab, Haryana, Rajasthan and Bihar.
 Ginger grown in Orissa is distributed in nearby markets of Orissa, Andhra Pradesh, Bihar and Chhattisgarh.
 Ginger from Southern states like Kerala are transported to nearby states like Karnataka, Tamil Nadu etc.

 India is a leading ginger producer in the world.
 More than 50% of total ginger production takes place in North East, Uttarakhand and Sikkim states.
 Most of ginger in North Eastern states is produced under organic conditions.
 India has identified / developed a number of superior and high yielding cultivars.


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