Cultivation of Ginger in Sikkim under an Organic System

Abstract

Ginger is grown extensively throughout India due to its high value and ginger is used for wide range of purposes like in confectionery, traditional medicine for stomach ache, food additives and pickles. The major ginger-producing states include Kerala, Assam, Gujarat, Orissa, Sikkim, Meghalaya, Arunachal Pradesh and Mizoram. It is one of the main cash crops in Himalayan state of Sikkim. In Northeast India, especially in Sikkim, ginger serves as a source of income for small and marginal farmers. It is cultivated in a varying degree of altitude, but the elevation of 1500 above msl is found to be more suitable. Ginger is a tropical plant, and warm, humid climate is the most ideal for ginger cultivation; it grows best in rich soil and shady places. Sikkim has its own indigenous cultivars of ginger, and the prominent varieties that are being cultivated in Sikkim are Bhaise, Gorubathane, Majhaule, Tange, Patle and Jorethang. November to January after 8–9 months of sowing is the optimum time for harvesting ginger; however, this follows the market demand dynamics in Sikkim. Under organic conditions, farmers normally get a yield of 90–100 q/ha depending on ginger cultivation practices. Progressive farmers by adopting improved method of ginger cultivation get on an average of Rs. 150,000 per hectare (benefit-cost ratio varied from 3.50 to 3.80).