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1.2.1. Ginger Powder Ginger powder is made by grinding the dry ginger to a mesh size of 50- 60. The use of ginger powder in pure form is limited but it is considered as an important ingredient of curry powder. It is also used in ginger beer, wine and baked goods. 1.2.2. Ginger Oil The characteristic pleasant aromatic odour of the ginger is due to the presence of essential oil. Ginger oil is obtained by steam distillation of dry ginger. Formerly, the oil was produced exclusively in U.S.A. and Europe, but latterly commercial production has been undertaken by some of the spice pro ducing countries, notably in China, India, Australia, Jamaica and Indonesia from their own forms of dried ginger. The essential oil obtained from ginger is greenish and yellowish in colour and possesses the characteristic odour and aroma of the produce. The oil is extensively used in the food and perfume industries. 1.2.3. Giager Oleoresin The spice flavour value of ginger is due to two factors. viz., the volatile s
oil contributing the aroma and the resinous nonvolatile portion responsible for the pungency. Oleoresin is the total extract which contains both volatile oil and pungent extractions. This is prepared by extraction of powdered dry ginger with suitable solvents like alcohol, acetone or any other efficient solvent. The solvent is then distilled off to get the highly coloured concentrate. Ginger oleoresin is a dark brown viscous liquid with a volatile oil con tent which can vary from 15 to 35%. The amount of essential oil is an impor tant factor in evaluation of oleoresin. In the trade, it is known as 'gingerin.' Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand in various food industries. The oleoresin is used in many types of baked goods, sauces, sweets, soft drinks and alcoholic bever ages. 1.2.4. Preserved Ginger The major types of preserved ginger are ginger in brine, preserved in syrup and crystallized ginger and ginger candy. The ginger is used for above purpose should be less fibrous type, mild in pungency and harvested at a tender stage. Ginger preserve and ginger candy are favourite items in many countries in West as well as in Australia and Japan. In India, ginger murabba is a choice of many, especially in the northern parts of the country. However, the quantity of ginger used for preservation is very low as compared to the country's pro duction. 6
Page 1: THE GINGER ECONOMY OF KERALA Thesis
Page 4 and 5: List of Tables Table No. TItle Page
Page 6: Table No. TItle Page No. 6.3 Monthl
Page 9 and 10: Chapter One Introduction
Page 11 and 12: Indo-China region is supposed to be
Page 13: As the rhizomes of ginger are very
Page 17 and 18: Kerala is the leading producing sta
Page 19 and 20: Ginger is a traditional item of the
Page 21 and 22: District Malappuram Kozhikode Wynad
Page 23 and 24: 1.5 Objectives of the Study The maj
Page 25 and 26: sample of 30 farmers were selected.
Page 27 and 28: Cost of cultivation of ginger in Wy
Page 29 and 30: India and Kerata, presents the rese
Page 31 and 32: Cbapter Two Review of Literature Th
Page 33 and 34: George and Velappan throw light on
Page 35 and 36: pr.emacy in the manufacture and exp
Page 37 and 38: pepper, cardamom, coconut, arecanut
Page 39 and 40: United States. H. Singh brings out
Page 41 and 42: tion a price policy for an individu
Page 43 and 44: teristic be quantified and incorpor
Page 45 and 46: study reveals that the higher expec
Page 48 and 49: consumer's rupee of agricuJtural co
Page 50 and 51: Chapter Three Trends in Area, Produ
Page 52 and 53: Table 3.1 Area, Production and Yiel
Page 54 and 55: Year 1990-91 1991-92 1992-93 1993-9
Page 57 and 58: Table 3.3 Area, Production and Yiel
Page 59 and 60: Year 1990-91 1991-92 1992-93 ]993-9
Page 62 and 63: .. 000 3500 3000 2500 2000 1500 100
Page 64 and 65:
Table 3.4 Area Under Ginger in Majo
Page 66 and 67:
Table 3.5 Production of Ginger in M
Page 68 and 69:
Table 3.6 Yield per hectare of Ging
Page 70:
For comparison, the compound growth
Page 73:
Year 1982-83 1983-84 1984-85 1985-8
Page 76 and 77:
district. The area under pineapple
Page 78 and 79:
Chapter Four Acreage Response
Page 81 and 82:
the anticipated returns from differ
Page 83 and 84:
egion to another, no unique hypothe
Page 85 and 86:
of area and actual area under the c
Page 87 and 88:
Table 4.1 Results of Acreage Respon
Page 89:
Lagged values of price and area thu
Page 92 and 93:
district two crops are reported as
Page 94 and 95:
Thus, in Ernakulam district current
Page 96 and 97:
Chapter Five Cost of Cultivation Da
Page 98 and 99:
Table 5.1 Nature of Ginger Cultivat
Page 100 and 101:
Ginger requires a well drained soil
Page 102 and 103:
nation and to prevent washing off s
Page 104:
Table 5.3 Distribution of Ginger Fa
Page 107 and 108:
60% of farmers in both districts de
Page 109 and 110:
are cultivating ginger as an interc
Page 111 and 112:
Table 5.7 Cost of Cultivation of Gi
Page 113 and 114:
Table 5.8 Components of Cost of Cul
Page 115:
COMPONENTS OF COST OF CULTIVATION O
Page 118 and 119:
more or less same in two districts,
Page 120 and 121:
Table 5.11 Number of Sampled Farmer
Page 122 and 123:
trict over another on all these asp
Page 124 and 125:
Chapter Six l\:larketing The develo
Page 126:
112 For a greatly populous developi
Page 129 and 130:
marketing practices followed in the
Page 131 and 132:
6.6. Processing of Ginger Processin
Page 133 and 134:
6.7.1. Storage of Seed Rhizome Ging
Page 135 and 136:
121 The wastage in storage of fresh
Page 137:
6.10. Grading 123 In order to gain
Page 143:
Marketing Channels of Fresh Ginger.
Page 148 and 149:
Year Apr. May June July Aug. Sept.
Page 150 and 151:
136 Generally, the ginger prices ar
Page 152 and 153:
ments as well (Moore, Johl and Khus
Page 154:
available to make good approximatio
Page 158 and 159:
Table 6.5 Shares of Marketing Cost
Page 161:
6.13.6. Price Spread of Fresh Ginge
Page 164:
150 The farmers and traders report
Page 167 and 168:
Tabel 6.9 Shares of Marketing Cost
Page 170 and 171:
6.14.4. Price Spread of Pineapple 1
Page 172 and 173:
Table 6.11 Shares of Marketing Cost
Page 174 and 175:
price spread. 160 The marketing pat
Page 176 and 177:
world. Chapter Seven Ginger Export
Page 178 and 179:
exporters for the purchase of Gas C
Page 180 and 181:
exporters through a foreign trade e
Page 182 and 183:
'ungarbled' and the grades have bee
Page 184 and 185:
Year 1964-65 1965-66 1966-67 1967-6
Page 186:
GINGER EXPORT FROM INDIA - QUANTITY
Page 189 and 190:
Table 7.2 Compound Growth Rates of
Page 191 and 192:
176 The export growth of ginger oil
Page 193 and 194:
Table 7.5 Compound Growth Rates of
Page 195 and 196:
Table 7.6 Share of Ginger in the Sp
Page 197 and 198:
Year 1993-94 1994-95 1995-96(P) (P)
Page 199 and 200:
Table 7.7 World Export of Ginger an
Page 201 and 202:
Year Indian Chinese 1989-90 78.94 7
Page 203 and 204:
1995-96 Quantity Value 1993-94 1994
Page 205 and 206:
COMPOSITION OF EXPORT OF GINGER FRO
Page 207 and 208:
Table 7.10 Zone-wise Export of Ging
Page 209 and 210:
contributed by West Asia. In 1991-9
Page 211 and 212:
1992-93 1993-94 1994-95 1995-96 (P)
Page 213 and 214:
7.S. Relation between Domestic and
Page 215:
Year 1992-93 1993-94 1994-95 1995-9
Page 218 and 219:
Table 7.13 Mac Bean Index of Instab
Page 220 and 221:
205 The estimated regression equati
Page 223 and 224:
208 produced in other states are co
Page 225 and 226:
210 three decades, world trade in g
Page 227 and 228:
Chapter Eight Problems of Ginger Cu
Page 229 and 230:
Table 8.1 Problems of inputs Proble
Page 231 and 232:
215 eties like 'Suprabha', 'Suruchi
Page 233 and 234:
S.2. Marketing problems 217 In the
Page 235 and 236:
8.2.3. Price Fluctuations 219 There
Page 237 and 238:
8.3.1. Credit 221 Non-availability
Page 239 and 240:
Chapter Nine Summary of Findings an
Page 241 and 242:
224 2.18% per annum. Orissa stands
Page 243 and 244:
226 (iii) Cost of cultivation of al
Page 245 and 246:
228 practices, instability of price
Page 247 and 248:
(i) Non-availability of fertile lan
Page 249 and 250:
232 (ix) Attention should be paid t
Page 251 and 252:
Branson, R.E, and D.G. Norvel!. Int
Page 253 and 254:
Jakhade, VM, and N.A Majumdar. "Res
Page 255 and 256:
Lakshmanchar, M. S. "Marketing of G
Page 257 and 258:
281 "The Dynamics of Supply Retrosp
Page 259 and 260:
Reddy, Nakula. "Farm Supply Respons
Page 261 and 262:
Sreekumar, B, V Haridasan, and P Ra
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