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Introduction
Introduction
Ginger (Zingiber officinale Rose) locally know as "Adua" is an important spice/cash crop grown in Sikkim since time immemorial. It is commonly used for religious purpose by Limbo Phedangmas and Rai Bijuwas which show its attachment with the people of Sikkim since ancient time. The crop is a good source of income for small and marginal farmers and is grown up to an elevation of 1500 m above msl,occupying an area about 8000ha producing 44,000 tones of ginger.
The main ginger producing areas in the state are Mangalbaria belt, Chakung, Chumbung, Zoom, Tharpu,Malbansey, Gyalshing in the West District; Turuk, Salghari, Sumbuk, Ratepani, Namthang, Mellidara, Maniram, Namchi, Tarku, Bermiok,Dong in the South District; Rhenock, Rongli, Rorathang, Pakyong, Pachekhani, Pandam,Khamdong, Sirwani, Sang, Nazitam in the East District; and in small pockets of Dzongu and Mangan area of North District.
Crop Botany
Ginger is an herbaceous perennial crop belonging to the family Zingiberaceae. It is cultivated for its rhizome which is a modified stem. The rhizomes are planted in the field and give rise to leafy pseudo-stem. The leaves are green 15-20cm long, narrow,lanceolate with prominent midrib and parallel venation. Flowering in Sikkim is common phenomenon but it flowers only in specific climatic conditions.
Uses : In Sikkim, ginger is marketed as green (fresh) and used mostly in salad, tea, curry and pickles though it is used in various products like confectionery, curry powder, and soft drinks like ginger cordial, cocktail, ginger tonic, ginger candy, alcoholic beverages like ginger brandy, ginger wine, beer etc. Ginger rhizomes are also used as flavoring pickles, sauces and preserves. It has many medicinal values and used as carminative, rubefacient, stimulant, gastritis, dyspepsia and flatulent. Ginger oleoresin (Gingerin) and volatile oil are low volume high cost product for marketing.