GINGER Zingiber officinale, Rosc) or commonly known ‘adrac’ belongs to the family “Zingiberaceae”. It includes two other condiments ‘haldi’ (turmeric), and ‘cardamom’ (Bari elaichi), along with few ornamental green house plants.

Ginger is a horizontally thick underground stem (rhizome) covered by a delicate skin. Considered as a native of south-east Asia, it is cultivated in Jamaica Island and other tropical areas. It grows well at an elevation of 1,500 meters from the sea level.

Green ginger, if dried for three days in the sun becomes ‘saunth’ on the fourth day. It is valued not only for the aromatic flavour but is also acclaimed in ayurvedic, tibbe-e-unani, allopathic, aromapathic and household remedies of our grannies in urban and rural areas. The ancient Egyptians, Greeks and Romans were well aware of its stomachic benefits. The Chinese herbalists use it in medicines since more than 2,500 years.

It is not only consumed in Asia but also in Western Europe and Northern America because of the Asian immigrants. Now, it is being produced and imported by these countries. It is traditionally produced and exported by India, Japan, China, Indonesia, Nigeria, the Philippines, Jamaica Islands, Sierra-Loan and Brazil. The Indian ginger has an edge in international markets due its colour, standard of cleanliness, and quality. Pakistan’s demand is met through imports due to inadequate domestic production.

Area and production: Pakistan produces chillies, coriander, garlic, onion, and turmeric in commercial quantity but its ginger production is not enough to meet local requirements. Its large scale commercial cultivation is limited to just 10 districts in upper, middle and lower Sindh.

Propagation: Ginger is propagated by its stem rhizome cut into small pieces with one or two eye-buds on each piece which generates new shoots within 8-10 days after sowing. It can also be sown in flatbeds and on ridges, and the seed of which should not be planted deep.

The plant requires sparse shade and can be intercropped with trees like mangoes, guavas and chikoos in fruit orchards. It takes about 10 months to remain in the field and starts showing withering signs from the 8th month which indicates that the crop is ready for digging. It is the only crop that can take a year and is not grown by small farmers.

Climate and soil: Ginger grows in semi-tropical and temperate zones. High temperatures are desiccating and result in death of the seedlings. Ginger grows well in sandy clay and clayey loam soils with adequate organic matter for retention of moisture. A pH of 5.5 to 6.5 with drainage is found good for it.

The climatic conditions especially in Sukkur, Mirpurkhas, and Dadu are most favourable for ginger cultivation which can be further exploited by providing technology and incentives to the growers.

Chemical composition: The chemical composition of green ginger is as follows:

Water………………81.0

Albuminoids……….2.3

Oil………………….1.2

Carbohydrates……...12.3

Crude fibre………….2.4

Ash………………….1.2

It also contains iron, vitamin A, thiamine, riboflavin, niacin and vitamin C. The special aroma in ginger is due to the oil present in it and the hot taste due to the resin found in the oil.

Ginger imports: Pakistan imports ginger to meet its domestic demand as the majority of people prefer to season meat, pulses and vegetables with it.

Ginger produced vis-a-vis import during the last four years and its value in rupees is given the table below:

Therapeutics usage: Despite the spiralling prices, it has various uses in everyday cooking. Dried stem figures in ayurvedic and tibb-e-unani system of treatment for stomach disorders. The late noted Hakeem Mohammad Saeed used to recommend 50g of dry ginger in 100g of pure honey to patients in loss of memory and backache.

In allopathic medicine, ginger is a stimulant, carminative, an expectorant, and promotes salivation. It provides relief in rheumatic pains, pulmonary, catarrhal, febrile diseases and neuralgia. Ginger relieves nausea, combats motion sickness, and reduces dizziness and flatulence.

In aromapathic, it boosts blood circulation, relieves tight-chest cough, tummy ache, tight muscles, stiffness and exhaustion. Massaging with ginger oil is a warming stimulant, astringent and antiseptic.

Ginger tea, with a spoonful of honey, is a household remedy in common cold, influenza and hoarseness of throat.

Other usages: Green ginger is used in salads and dried in preserves, ‘achars’, ‘chaat’, beverages and confectionery. It is present in cakes, biscuits and bread. Essential oil is used in ginger ale, beer and wine.

Research needed: Pakistan’s demand is outstripped by its domestic production. The country has to undertake research to produce ginger at home to reduce the dependency on import.

The domestic production and imports during the recent years shows a consistent rise. The agro-climatic conditions in Sindh where ginger is being successfully grown, now is encouraging for research to save millions on its import every year.