National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Ginger (Zingiber officinale Roscoe) is a spice of great commercial importance belongs to the Zingiberacea family. The leading states producing ginger in India are Orissa, Kerala, Karnataka, Sikkim, West Bengal, Arunachal Pradesh, and Madhya Pradesh. Kerala, is being partly responsible for 33 per cent of the total production in India. Different varieties of ginger, its nutritional composition and production status have discussed. This also highlighted uses of Ginger, processing methods like drying, splitting/slicing, mechanical expression, and post-harvest operations and processed products like fresh, dried, preserved, pickled, crystallized or(candied) and powdered or ground, essential oils and oleoresin processing and extraction methods. Various government schemes and export potential of ginger with respect to Indian scenario has also discussed.
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