nepal ginger profile 2016nepalginger.org.np/pdf/report-nepal ginger-profile-2016.pdf ·...

Nepal Ginger Profile 2016

Research Report: An Assessment of

Commercial Ginger Cultivated in Nepal

Principal Researcher:

Dr. Buddhi Prakash Sharma Adhikari


Page | 2

ACKNOWLEDGEMENT

Nepal Ginger Profile 2016, has been developed in joint collaboration between UK aid funded

Samarth - Nepal Market Development Programme (NMDP) and Nepal Ginger Producers and Traders

Association (NGPTA).

The information in the profile aims to fulfil knowledge gaps on quality parameters of commercially

traded Nepalese ginger cultivars. The data on the quality parameters will help the traders,

processors and policy makers in making informed trade and marketing decisions and in accessing

higher value markets.

Firstly, we would like to extend our sincere gratitude to Dr. Buddhi Prakash Sharma Adhikari, the

principle researcher of the study. His long standing experience was demonstrative in meticulous

planning and execution of the activities, engaging multiple stakeholders from the twenty major

ginger producing districts of Nepal. We would also like to recognize the contribution of National

Ginger Research Programme (NGRP) in sample preparation and physical analysis of the cultivars.

Finally, the initiative would not have been possible without sincere efforts and contribution from

District Agriculture Development Offices (DADOs), farmers, traders, cooperatives and the technical

expertise from various agencies, for which we are very grateful.


Page | 3

Table of Contents

1. Introduction .................................................................................................................................... 7

2. Objective ......................................................................................................................................... 7

3. Methodology ................................................................................................................................... 8

3.1 Sampling .................................................................................................................................. 8

3.2 Key Informant Interviews (KIIs) ............................................................................................... 8

3.3 Sample Classification............................................................................................................... 8

........................................................................................................................................................ 9

3.3.1. Classification of ginger cultivars based on physical properties ...................................... 9

3.3.2. Classification ginger cultivars based on biochemical properties .................................. 11

4. Limitations..................................................................................................................................... 12

5. Research Findings ......................................................................................................................... 12

5.1 Physical properties of 30 ginger cultivars ............................................................................. 12

5.1.1 Rhizome girth: ............................................................................................................... 12

5.1.2 Rhizome expansion: ...................................................................................................... 13

5.1.3 Internodes length: ......................................................................................................... 13

5.1.4 Skin appearance: ........................................................................................................... 13

5.1.5 Flesh colour: .................................................................................................................. 14

5.1.6 Drying recovery period: ................................................................................................ 14

5.1.7 Moisture content: ......................................................................................................... 14

5.2. Biochemical properties of 30 commercial ginger cultivars ................................................... 15

5.2.1 Essential oil: .................................................................................................................. 16

5.2.2 Oleoresin: ...................................................................................................................... 16

5.2.3 Crude fibre: ................................................................................................................... 17

6. Conclusion ..................................................................................................................................... 18

7. Recommendations ........................................................................................................................ 18

7.1 Short term recommendations (Immediate actions) ............................................................. 18

7.1.1 Production ..................................................................................................................... 18

7.1.2 Promotion and marketing ............................................................................................. 19

7.1.3 Processing ..................................................................................................................... 19

7.2 Long term recommendations (Planned and researched actions)......................................... 19

Reference .............................................................................................................................................. 20


Page | 4

Annexes

Annex 1 Ginger profile at district level……………………………………………………………………………..22

Annex 2 location of ginger cultivar samples……………………………………………………….…………….72

Annex 3 Key informant interview (KII) ……………………………………………………………………………..73

Annex 4 QEL analytical report………………………………………………………………………………………….75

Annex 5 DFTQC test report………………………………………….. …………………………………………………82

Annex 6 List of people interviewed………………………..………………………………………………………..83


Page | 5

List of tables

Table 1: Categories of rhizome girth ................................................................................................................... 9

Table 2: Categories of rhizome expansion ....................................................................................................... 10

Table 3: Categories of internode length ........................................................................................................... 10

Table 4: Description of skin appearance .......................................................................................................... 11

Table 5: Drying Recovery ................................................................................................................................... 11

Table 6: Biochemical properties ........................................................................................................................ 12

Table 7 Biochemical analysis of commercial ginger cultivars as per global spice market standards ........ 15

Table 8: Classification of cultivar samples based on oil, oleoresin, and fibre content ............................... 19


Page | 6

List of Abbreviations

AEC Agro Enterprise Centre

ASTA American Spice Trade Association

DADO District Agriculture Development Office

DoA Department of Agriculture

DoAE Directorate of Agricultural Engineering

DFTQC Department of Food Technology and Quality Control

EIF Enhanced Integrated Framework

ESA European Spice Association

FAO Food and Agriculture Organization

FNCCI Federation of Nepalese Chamber of Commerce and Industry

GPS Global Positioning System

ha hectare

KII Key Informant Interview

masl metres above sea level

MoAD Ministry of Agriculture Development

MoCS Ministry of Commerce and Supplies

MT Metric Ton

NARC National Agriculture Research Council

NGPTA Nepal Ginger Producers and Traders Association

NGRP National Ginger Research Programme

QEL Quality Evaluation Laboratory

STDF Standards and Trade Development Facility

VDC Village Development Committee

v/w volume/weight

w/w weight/weight


Page | 7

1. Introduction

Ginger is a highly valued spice in the international market for its aroma, pungency, oil and oleoresin.

According to the International Trade Center (2010), between 2005 and 2009, the global import of

ginger grew by 22% with an average growth rate of seven percent. The major ginger importing

countries are Japan, United States of America, Pakistan, United Kingdom, Netherlands and Middle-

East countries and the main industrial buyers are food, pharmaceutical and cosmetics industries.

Globally, Nepal is the third largest ginger producer after China and India.1 In FY 2012/2013, Nepal’s

total ginger production was 235,000 MT, out of which about 60% was exported. India is the main

export market for Nepalese ginger and accounts for close to 94% of Nepal’s fresh ginger export and

six percent of processed ginger.2 Nepal’s competitiveness in the other countries besides India has

been extremely low over the years due to the lack of information about the physical and

biochemical properties of Nepalese ginger.

In 2014, as a step towards collecting and understanding the demand of Nepalese ginger in countries

beyond India, Samarth-NMDP, in partnership with National Ginger Producers and Traders

Association (NGPTA), conducted an international market study. The study was titled “Opportunities

for Nepalese Ginger and Derivative Products in Japan, Dubai and the Netherlands”. The main

objective of the study was to explore market demand for Nepalese ginger, both fresh and

processed; analyse public and private standards governing trade and marketing of ginger and its

derivative products including non-tariff barriers, sanitary and phytosanitary standards and the

technical barriers to trade. The study underlined the need to develop a profile of Nepalese ginger

highlighting quality parameters, quantity of production, physical and bio-chemical properties of

ginger in order to establish some kind of a brand identify of Nepalese ginger in the international

markets.

Following up on the recommendations of the market study3, Samarth-NMDP and NGPTA jointly

commissioned another research to measure the physical and bio-chemical properties of

commercially grown ginger in Nepal. The overall objective of the research was to develop a ginger

profile listing down the major commercially traded ginger cultivars of Nepal. The information in the

Nepalese Ginger Profile is expected to serve as a basis for international traders and buyers to gather

information about different commercial cultivars4 of ginger that are available in Nepal; their physical

and bio-chemical properties; along with the production volume. The information in the document

aims to fill the market information gap between Nepalese ginger traders and the importers of ginger

in the international markets.

2. Objective

The objective of the research was to collect samples of commercially cultivated indigenous ginger

cultivars from the major ginger producing districts and analyse their physical and biochemical

properties to develop “Nepal Ginger Profile 2016”. The analysis of ginger cultivars was conducted on

the following properties: a) physical and b) biochemical.

1 Food and Agriculture Organization of the United Nations “http://faostat.fao.org/”

2 Samarth-NMDP, 2014 “Opportunities for Nepalese Ginger and Derivative Products in Japan, Dubai and the Netherlands”

3 Samarth-NMDP, 2014 “Opportunities for Nepalese Ginger and Derivative Products in Japan, Dubai and the Netherlands”

4 Commercial cultivars refer to locally produced commercial cultivars, doesn’t include improved varieties.


Page | 8

3. Methodology

3.1 Sampling

Twenty ginger producing districts were selected based on their ginger production volume and

acreage under cultivation. In all the district, samples of ginger cultivars with commercial value were

collected based on information generated from key informant interviews (KII) with District

Agriculture Development Officers (DADOs), traders, farmers, cooperatives and ginger associations. A

total of 30 fresh samples of commercial fresh ginger cultivars were collected from 20 districts,

covering about 70 percent of the total ginger production acreage. Three kgs fresh samples of each

cultivar was collected, labelled, washed, dried at room temperature, photographed and packaged in

a net bag. The cultivars were labelled from ZI 1601 to ZI 1630. The labelling was performed based

on the same system as adopted by National Ginger Research Program (NGRP). The cultivars were

labelled from ZI1601 to ZI 1630 were ZI refers to ginger (Zingiber officinale), 16 refers to 2016 and

01-30 refers to sample numbers.

The sample of cultivars were first collected from the Eastern, Central and Western regions and

stored at the National Ginger Research Programme - Nepal Agriculture Research Council (NGRP-

NARC), Kapurkot, Salyan. Subsequently, the second round of samples were collected from the Mid-

Western and Far-Western regions. The exact location (latitude, longitude and altitude) from where

the ginger cultivars were collected was recorded using Global Positioning System (GPS) (see Annex

2). All the samples were collected towards the end of the harvest season, between 11 January, 2016

and 7 February, 2016. After the collection phase, the team spent two additional days for cultivar

classification and analysis of physical properties of the cultivars. After studying and recording the

physical characteristics of the cultivars, about half of the 3 kg sample of each cultivar was sliced and

dried for further lab analysis, and the other half was handed over to NGRP for germplasm

maintenance and further research. About 1 to 1.5 kg of fresh cultivar samples was handed over to

NGRP.

3.2 Key Informant Interviews (KIIs)

Prior to the field visit, the DADOs of selected districts were informed about the research and the

collection of ginger cultivars from the districts for the research. Questionnaires for KIIs were

developed for I. DADOs, II. Farmer groups and cooperatives, III. Ginger traders and IV. Ginger

processors and entrepreneurs (see Annex 3). A total of 110 KIIs was conducted with ginger

stakeholders in 20 districts. Based on their information and recommendations, local ginger cultivars

were identified for sample collection.

3.3 Sample Classification

The sample classification is depicted in the chart below.


Page | 9

3.3.1. Classification of ginger cultivars based on physical properties

The analysis of physical properties of the collected ginger cultivar samples was conducted at NGRP,

Kapurkot, Salyan. As per Mohanty and Panda (1994), the physical characterization was analysed

using five properties: a. rhizome girth, b. rhizome expansion, c. internodes length, d. flesh colour

and e. skin appearance.

a. Rhizome girth: Rhizome girth is the diameter of the rhizome. Based on this the ginger

cultivars have been divided into four categories: (i) extra bold (ii) bold (iii) medium (iv) small

(refer to table 1). For each ginger cultivar, 10 largest rhizomes were selected and the

diameter of secondary developed rhizomes was measured using Vernier Calipers.5 The

average of 10 observations was recorded as the rhizome girth for each ginger cultivar.

Table 1: Categories of rhizome girth

Rhizome Girth Categories

i. Greater than 3.5 cm Extra bold

ii. Between 3.0 to 3.5 cm Bold

iii. Between 2.5 to 3.0 cm Medium

iv. Smaller than 2.5 cm Small

5 The Vernier Caliper is a precision instrument that can be used to measure internal and external distances extremely accurately

Bio-Chemical Properties

Physical Properties

Graph 1: Physical and bio-chemical properties of ginger


Page | 10

b. Rhizome expansion: Rhizome expansion is the total lateral length of the clump on both

sides of the primary rhizome. Based on the length of rhizome expansion, ginger cultivars

were classified into three categories: (i) wide (ii) medium and (iii) short (refer to Table 2). For

each ginger cultivar, five ginger rhizomes was selected and their total length was measured.

The average of five observations was recorded as the rhizome expansion of each cultivar.

Table 2: Categories of rhizome expansion

Rhizome expansion Categories

i. Greater than 30 cm Wide

ii. Between 25 to 30 cm Medium

iii. Less than 25 cm Short

c. Internode length: Internode length is the length between two nodes of the ginger rhizome.

To study the variation in rhizome internodes, the internode lengths were measured on the

secondary rhizome. Based on the measurements, internode length has been classified into

three categories: (i) long (ii) medium (iii) short (refer to Table 3). Ten ginger rhizomes of

each cultivar sample were selected to measure the internode length. The average of the ten

readings was recorded as the internode length of the cultivar.

Table 3: Categories of internode length

Rhizome internode length Categories

i. Greater than 10 mm Long

ii. Between 6 to 10 mm Medium

iii. Less than 6 mm Short

d. Flesh colour: The colour of flesh of the ginger rhizome indicates the level of antioxidant

present in it. Flesh colour of each cultivars were observed on the transversely cut cross-

sections of five mature fingers of the secondary rhizomes. The process was repeated for all

30 cultivars. Photographs of the cross-sectional areas of the ginger cultivars were recorded.

Based on the observations, flesh colour was classified into five categories: (i) yellow (ii) pale

yellow (iii) bluish (iv) brown with bluish outline (v) bluish with brownish outline.

e. Skin appearance: Skin appearance is considered as one of the important properties for

fresh ginger trading. Skin Appearance was recorded based on visual observation. The

rhizomes of cultivar samples were first washed thoroughly, dried in the shade, and then

closely observed and photographed. The skin appearance of the cultivars was classified into

3 categories: (i) bright and glazy, (ii) brown (iii) buff (see Table 4).


Page | 11

Table 4: Description of skin appearance

Description of skin brightness Category

i. Lemony white with a shine and no scale attached Bright and glazy skin

ii. Slightly shady appearance and minimum scales

attached Brown skin

iii. Shady appearance and scales attached Buff skin

f. Drying recovery period: Drying recovery is the ratio of the weight of dried ginger obtained

to the weight of the fresh ginger sample used in the process of dry ginger recovery. Drying

recovery is the preliminary step in processing fresh ginger. The drying recovery of the

cultivar samples was studied at NGR, Kapurkot, Salyan. Rhizomes of each cultivar sample

were washed, dried in shade, weighed and cut into 5 mm thick slices using a stainless steel

knife.6 The 5 mm thick ginger slices were dried in a solar dryer at 60-70˚C, until the moisture

level was reduced to below 10%.The sliced sample of each cultivar was dried separately in a

net bag on a clean surface to avoid contamination. The weight of the sliced sample was

measured each day and the drying process was continued till the weight of the sample was

observed to remain constant for two consecutive days. On an average, each cultivar sample

was dried for about 7-8 consecutive days. The dried ginger sample was finally weighed and

its ratio to the corresponding original fresh ginger sample was calculated to determine the

drying recovery period of the cultivar sample. Dry ginger slices of all 30 ginger cultivars,

each weighing 200-300 g, was packaged in air-tight plastic bags and dispatched to designate

lab for further quality analysis. The drying recovery period was classified into 3 categories:

(i) high (ii) medium (iii) low.

Table 5: Drying recovery period

Drying Recovery (w/w) Categories

i. Greater than 20 % High

ii. Between 15% to 20% Medium

iii. Lower than 15% Low

3.3.2. Classification ginger cultivars based on biochemical properties

Under biochemical properties of the ginger cultivars, essential oil, oleoresin and crude fibre

contents were analysed. These properties of ginger are considered important from processing and

trade perspective. Based on desk research, Quality Evaluation Laboratory (QEL) in Kerala - a lab

accredited by the Spices Board India7 under the Ministry of Commerce and Industries, Government

of India, was selected to conduct the quality analysis of the ginger samples. Dried sample, weighing

200-300g with moisture content of 9.87%, of each cultivar sample was packaged in an air-tight

6 Singh et al, 2014

7 National Accredited Board for Testing and Calibration Laboratories (NABL), India has given Spice Board India the authority to accredit labs to conduct quality analysis of spices. QEL Spices Board has accreditation under International Standards Organization (ISO) 17025 (NABL) and is certified under ISO 9001:2008 and 14001:2004. The lab also has approval under Food Safety and Standards Authority of India as a referral lab for the analysis of spices/spice products. www.indianspices.com

http://www.indianspices.com/


Page | 12

plastic bag and shipped to QEL, Kerala, for necessary lab analysis to determine the essential oil,

oleoresin and crude fibre contents in the ginger cultivars. All results of the lab analysis at QEL have

been reported at the moisture level of 9.87% (see Annex 3). The classification of biochemical

properties is given in Table 6.

Table 6: Biochemical properties

Biochemical properties Low (%) Medium (%) High (%)

Essential Oil (v/w) < 1.5 1.5 – 2.0 >2.0

Oleoresin (w/w) <4.0 4.0 – 6.0 >6.0

Crude Fibre (w/w) <5.0 5.0 – 7.0 >7.0

4. Limitations

Ginger production area in Nepal is scattered. Therefore, it was difficult to cover all the

ginger cultivating districts owing to time-constraints and other resources. Hence, 30

ginger samples were collected from 20 major ginger producing districts.

The study does not encompass all types of ginger cultivars grown in the selected

districts, but only those with commercial importance from production and trade

perspectives. Cultivars were identified based on KIIs with DADOs, farmers groups,

cooperatives, ginger traders, ginger processors and entrepreneurs.

The quality of ginger cultivar samples may vary depending on various factors such as

soil, micro-climate and harvest-time. Since ginger is not harvested at the same time in

all places, the uniformity of age of the ginger cultivar samples could not be established,

and hence could have a significant impact on the physical and biochemical properties of

the cultivars. Furthermore, extensive analysis on the fibre content of all ages of ginger

was beyond the scope of the study.

Lab tests were done in Spices Board, India as the labs in Nepal were not adequately

equipped to test all the properties in line with the international trade and marketing

standards and requirements.

Only properties pertinent to trade and marketing aspects of ginger were analysed.

Specifically, ginger attributes such as physical properties and biochemical properties

were considered in the study. Other properties related to nutrition value, such as

carbohydrates, proteins, vitamins and minerals in ginger were not taken into account

for this study.

5. Research Findings

5.1 Physical properties of 30 ginger cultivars

5.1.1 Rhizome girth: Rhizome girth is the diameter of ginger rhizome. The cultivars were

categorized into four categories: extra bold, bold, medium and small (refer to table 1 above).

The rhizome girth of 30 cultivars ranged from 2.18 to 3.77 cm. Two cultivars, ZI 1609 and ZI

1630, had rhizome girth above 3.5 cm and were from Oyakjung of Tehrathum and

Bhadrakali of Sindhuli. Their production volume, as per KII and national data, is 11,051 MT.

Similarly, 14 cultivars ranging between 2.5 to 3.5 cm. ZI 1605, popularly known as nangre


Page | 13

from Pauwa Sartap of Panchthar, had the smallest ginger rhizome girth. The table below

summarizes the categories of 30 ginger cultivars in terms of ginger rhizome girth.

5.1.2 Rhizome expansion: The measurement of rhizome expansion was done on lateral length of

rhizome on both sides of primary rhizome. The cultivars were categorized into three

categories: wide, medium and short (refer to table 2 above). The rhizome expansion ranged

between 14.8 cm to 32.8 cm. ZI 1608 and ZI 1630 had wide rhizomes at 30.8 cm and 32.8 cm

respectively. They were from Pakhribas of Dhankuta and Bhadrakali of Sindhuli. Their total

production volume is at 12,801 MT per annum, as per KII. ZI 1605 had the smallest ginger

rhizome, its expansion was recorded at 14.8 cm. The cultivar was from Pauwa Sartap of

Panchthar and its production volume was recorded at 297 MT. The table below summarizes

the categories of 30 ginger cultivars in terms of ginger rhizome expansion.

ZI 1630 had both extra bold and wide physical properties. These properties are important for fresh

ginger trading. ZI 1630 had extra bold rhizome girth at 3.5 cm and wide rhizome expansion at 32.8

cm. This cultivar is from Sindhuli district and their approximate volume per annum is 7871 MT. , with

production spread across Bhadrakali, Ratanchura, Bahuntilpung, Lampantar and Arun Thakur

VDCs

5.1.3 Internodes length: The length of rhizome internodes was measured on secondary

rhizomes to identify differences between ginger cultivars. The cultivars were placed into

three categories: long, medium and short (refer to table 3 above). Four ginger rhizome

internodes length fell into the long category of internodes length - above 10 mm. Among

these, ZI 1607 and ZI 1623 from Phidim of Panchthar and Mannakapadi of Doti had

internodes length of 12.6 mm and 12.2 mm respectively. ZI 1610 from Letang of Morang

had the shortest internodes length at 5.8 mm. The table below summarizes the categories

of 30 ginger cultivars in terms of ginger rhizome internodes length.

5.1.4 Skin appearance: Bright and glazy rhizomes, along with its lemony aroma, have been

priced higher. Bright and glazy rhizomes are preferred in fresh ginger trading whereas dark

ginger is preferred for its pungency and processing. Skin appearance is categorized into 3

categories: bright and glazy skin, brown skin and buff skin (refer to table 4 above).11 ginger

cultivars had bright and glazy skin, 12 cultivars had brown skin and 7 cultivars had buff skin.

Cultivars ZI 1604, ZI 1605, ZI 1607, ZI 1608, ZI 1609, ZI 1612, ZI 1613, ZI 1614, ZI 1615, ZI

1618 and ZI 1630 had bright and glazy skin. The table below summarizes the categories of

30 ginger cultivars in terms of rhizome skin appearance.


Page | 14

5.1.5 Flesh colour: Flesh colour is one of the requirements in fresh ginger trading and used for

differentiating ginger cultivars. Ginger with pale yellow colour is the most favoured ginger in

the market. Coloured flesh are considered better than brown or bluish flesh colour. All 30

cultivars had varying colours: 11 cultivars had pale yellow colour; 1 cultivars had yellow

colour; 6 cultivars had brown with bluish outline; 1 cultivar had bluish colour; and 11

cultivar had bluish with brownish outline.

5.1.6 Drying recovery period: Drying recovery is an essential step in ginger processing. The

cultivars were classified into three categories: high, low and medium drying recovery period.

High recovery indicates that ginger cultivars are suitable for processing. There was high

variance noted among the cultivars in drying recovery. Drying recovery ranged from 10.3%

to 26.4%. The cultivars with drying recovery period of more than 20% are considered best

for processing ginger. ZI 1619, ZI 1611 and ZI 1601 had the highest drying recovery of

26.4%, 24.8% and 23.4% respectively. The variation in drying recovery might be attributed

by genotype, growing soil conditions, moisture and fibre content. ZI 1609 had the lowest

drying recovery, but highest rhizome girth, thus making it suitable for raw consumption and

for ginger candy. The table below summarizes the rhizome drying recovery of the 30

cultivars.

5.1.7 Moisture content: A sample of dried ginger slices, prepared at NGRP – NARC, was tested at

Department of Food Technology and Quality Control ( DFTQC) to determine the moisture

content. The lab test reported the moisture content to be 9.87%.The CPL manual method

was applied to acquire the moisture content. The lab test report is attached in Annex 4.


Page | 15

5.2. Biochemical properties of 30 commercial ginger cultivars

Table 7 Biochemical analysis of commercial ginger cultivars as per global spice market standards

Code No. Essential

Oil (>1.5%)

Oleoresin

(>6%)

Crude

Fibre

(<3.5%)

Production

Volume (MT)

Trading

Volume (MT) Location

ZI 1601 2,565 1,539 Prithivinagar, Jhapa

ZI 1602 √ 1,984 1,190 Bahundangi, Jhapa

ZI 1603 √ 33,950 20,370 Barbote, Ilam

ZI 1604 √ 12,120 7,272 Deumai, Ilam

ZI 1605 297 178 Pauwa Sartap, Panchthar

ZI 1606 √ 2,376 1,426 Phidim, Panchthar

ZI 1607 √ 6,020 3,612 Phidim, Panchthar

ZI 1608 √ 4,930 2,958 Pakhribas, Dhankuta

ZI 1609 √ 3,180 1,908 Oyakjung, Terhathum

ZI 1610 √ 10,485 6,291 Letang, Morang

ZI 1611 1,540 924 Jiwanpur, Dhading

ZI 1612 1,540 924 Kebalpur, Dhading

ZI 1613 2,700 1,620 Haldekalika, Nuwakot,

ZI 1614 3,344 2,006 Namtar, Makwanpur

ZI 1615 √ 4,013 2,408 Hetauda, Makwanpur

ZI 1616 √ 6,629 3,977 Jaubari, Nawalparasi

ZI 1617 √ 6,629 3,977 Mainaghat, Nawalparasi

ZI 1618 √ 14,855 8,913 Barangdi, Palpa

ZI 1619 √ 6,656 3,994 Chilaunebas, Syangja

ZI 1620 √ 5,180 3,108 Kabhre, Dang

ZI 1621 √ √ 8,370 5,022 Harre, Surkhet

ZI 1622 √ 3,000 1,800 Sahajpur, Kailali

ZI 1623 4,815 2,889 Mannakapadi, Doti

ZI 1624 √ √ 291 175 Ashigram, Dadeldhura

ZI 1625 11,235 6,741 Barchhen, Doti

ZI 1626 √ 19,352 11,611 Malneta, Salyan

ZI 1627 √ NA NA NGRP, Dhanbang, Salyan

ZI 1628 NA NA NGRP, Dhanbang,Salyan

ZI 1629 2,348 1,409 Narayan NP, Dailekh

ZI 1630 7,871 4,722 Bhadrakali, Sindhuli

*Crude Fibre content of all 30 cultivars did not meet the acceptable standard of <3.5% in the global spice market


Page | 16

5.2.1 Essential oil: Essential oil in ginger determines its flavour and aroma. It is an important

property of ginger in the international trade, mainly in the food and beverages industries.

China is the leading supplier of ginger oil to the world, followed by India. The current

demand of ginger oil is 517.68 MT per annum8, and it is expected to grow to be at 4,212 MT

per annum in 2022. Nepal being the third largest ginger producer in the world, it is

essential to understand whether Nepalese ginger cultivars are at par with international

standards, in order to compete in the essential oil market. Pursuing this objective, the

essential oil content of 30 cultivars were tested and analysed. From the test, it was found

that the essential oil content varied between 0.9 to 2.2% v/w. Out of 30 cultivars, 19 cultivars

had more than 1.5% v/w oil content, which is above the international spice standards. It was

found that these 19 cultivars could easily compete in the international market, provided the

volume was increased. Furthermore, it also needs to meet the criteria of the importing

countries such as SPS, volume requirement, regularity in supply etc. Specifically, ZI 1621, ZI

1607, ZI 1610 and ZI 1617 had oil content equal to or more than 2% v/w, thus, making it

competitive in global spice market. The ginger cultivar with high oil content were found to

be from Harre of Surkhet, Phidim of Panchthar, Letang of Morang and Mainaghat of

Nawalparasi respectively. Collectively, they have an annual production of 31,504 MT. Among

these four, ZI 1617 is prominently strong in terms of its oil content at 2.2% v/w, with annual

production volume of 6,629 MT. ZI 1605, from Pauwa Sartap, Panchthar had the lowest oil

content of 0.9% v/w. The graph below summarizes the essential oil content of 30 ginger

cultivars.

Essential oil content

5.2.2 Oleoresin: Oleoresin determines the pungent flavour in ginger and contains extensive

antioxidant properties. Oleoresin is a popular condiment that is used by food and

pharmaceutical industries. It is also popular and high in demand because it is economical,

has a consistent quality and is cleaner than fresh spice. The market demand for oleoresin is

increasing in food and beverage industry around the globe. In 2014, global oleoresin market

was valued at USD 1.15 billion, with India leading 50% of the overall production.9At present,

Indian companies supply 60% of oleoresin to the global market.10

This gives Nepal an

advantage of supplying ginger to India as they can claim premium price for ginger with high

oleoresin. In this context, 30 ginger cultivars were tested and analysed in terms of oleoresin

content. The oleoresin content of 30 ginger cultivars ranged from 2.57 to 6.21% w/w. ZI

1621 and ZI 1624 had oleoresin content equal to or higher than 6%, that met international

spice standard. It indicated that these two cultivars are good enough to compete in the

international spice market. These cultivars were from Harre of Surkhet and Ashigram of

Dadeldhura and their approximate production volume per annum is 8,661 MT. It also

indicated that other 28 cultivars need to be improved to be able to compete and fetch

8 www.99businessideas.com 9 Oleoresin market analysis, Grandview research 10 Global oleoresin market, The Economic Times

http://www.99businessideas.com/


Page | 17

premium prices in the oleoresin market. ZI 1605 had the lowest oleoresin content of 2.57%

w/w, which is from Pauwa Sartap, Panchthar. The table below summarizes the categories of

30 ginger cultivars in terms of oleoresin content.

Oleoresin Content

5.2.3 Crude fibre: Crude fibre content is quoted as an important factor in defining the quality of

ginger, varying mostly between 3-7%. The market, especially food processing industry,

demands less fibrous ginger. Less fibrous ginger are processed into candies, syrup, ginger

ale, crystallized ginger etc. The crude fibre content has direct link with the harvest period. If

ginger is harvested within five to six months of plantation, they are less fibrous in nature11

.

The test results of 30 cultivars indicated that all of them were of fibrous nature; it ranged

between 4.4 to 8.5% w/w. Among these, eight cultivars had crude fibre ranged between

4.44% and 5%. They were ZI 1614, ZI 1612, ZI 1611, ZI 1606, ZI 1616, ZI 1601, ZI 1618 and ZI

1613. The total production volume of these eight cultivars is approximately 35,549 MT per

annum. Three cultivars, ZI 1604, ZI 1622 and ZI 1629, had high crude fibre i.e., higher than

8%. The high fibrous ginger can be traded in dried and powdered form. Many researches

have indicated that there is an inverse ratio between essential oil and fibre content. This

study didn’t further elaborate on this subject. The following graph shows crude fibre content

of 30 ginger cultivars.

Crude fibre content

11 Sharma, 2002

Key Findings: 19 cultivars had essential oil content above 1.5%, at par with international spice

standards; 2 cultivars had oleoresin above 6%, at par with international spice standards; All 30

cultivars were fibrous in nature, with 8 below the required 5%. Cultivar ZI 1626, a sample of

Kapurkot Aduwa – 1, is the only improved and released variety of ginger in Nepal. As per the

present lab test, the results were 1.6% for oil content, 3.66% for oleoresin and 6.49% for crude

fibre. The test results indicated that it is competitive in international market for oil, needs

improvement for other parameters.


Page | 18

Districts with ginger cultivars having globally accepted biochemical standard

6. Conclusion

This report contains crucial information on Nepalese ginger based on physical and biochemical

properties necessary for international trading. The analysis provides valuable insights on the quality

aspects of Nepalese ginger. It helps the reader to better understand the requirements of various

industries. Out of the cultivars collected, 19 ginger cultivars meet the international standards for

essential oil content and 2 ginger cultivars for oleoresin. These are positive indications for

international trading. However, in order to meet the requirements of large industries in the

international market, Yield and volume needs to be improved. In addition, Regular uninterrupted

supply should also be ensured which is one of the basic determinants in industrial procurement

decisions. Nonetheless, the study provides a strong basis for paving the way forward and in

strengthening the ginger sector in Nepal. Without substantial improvement in quality and volume,

small trading hubs in India will continue to be the major market for Nepalese ginger. In the longer

term, if there is substantial improvement in yield and volume (through increased investment in

research and development), Nepalese ginger with high oil and oleoresin contents could be sold to

large industrial buyers in India and abroad.

7. Recommendations

7.1 Short term recommendations (Immediate actions)

7.1.1 Production

Immediate focus should be provided on cultivation of high quality ginger cultivars, as

per their qualities identified by the research.


Page | 19

Strengthen production pockets of high quality ginger cultivars. Dadeldhura and Surkhet

had cultivars that met both international standards on essential oil and oleoresin. These

cultivars should be produced and promoted for processing.

Table 8: Classification of cultivar samples based on oil, oleoresin, and fibre content

High Oil (>2%) High Oleoresin (>6%) Low Crude Fibre (<4.5%)

ZI 1621 ZI 1621 ZI 1614

ZI 1610 ZI 1624 ZI 1612

ZI 1607 ZI 1611

ZI 1617 ZI 1606

* Quality inputs and technical support should be provided to the farmers to cultivate high quality ginger from these

areas.

7.1.2 Promotion and marketing

Promotional strategy should be developed to promote high quality cultivars in national

and international markets to stimulate demand. Promotions should be targeted to

international trade fairs and industrial buyers.

Identify and establish trade corridors for ginger cultivars to supply to immediate buyers.

Facilitate ginger trade through Nepalgunj and Mahendranagar customs to boost export

of market competitive ginger from western districts of Nepal.

7.1.3 Processing

Establish processing industry based on strategic corridors to attract processors and

suppliers.

7.2 Long term recommendations (Planned and researched actions)

Extensive research needs to be undertaken to develop and produce improved varieties

of ginger to compete in the international market.

Introduce high yielding ginger cultivars and cultivars with high processing quality and

evaluate for adoption in Nepal.

Establish accredited labs in Nepal for testing commercial parameters such as oil, oleo-

resin and fibre content.

Conduct research on different local and improved varieties of major ginger exporting

countries like China, India and Nigeria to better understand the requirements of

international markets. The information will serve as a basis to understand and upscale

the capacity of Nepalese ginger to compete in the international market.

Trade policy of Nepal should incorporate these findings to promote Nepalese ginger in

the international market.


Page | 20

Reference

Samarth-NMDP. 2014. Opportunities for Nepalese Ginger and Derivative Products in Japan, Dubai and the Netherlands. Kathmandu: Samarth-Nepal Market Development Programme. http://samarth-nepal.com/resource/opportunities-nepalese-ginger-and-derivative-products-japan-dubai-and-netherlands.

ABPSD. 2014. Statistical Information on Nepalese Agriculture. Kathmandu: Agri-Business Promotion and Statistics Division, Ministry of Agriculture Development.

ABPSD. 2016. Statistical Information on Nepalese Agriculture. Kathmandu: Agri-Business Promotion and statistics Division, Ministry of Agriculture Development

Abubacker, A.T.N. 2011. Ginger a rhizome with high export value.

www.efymag.com/admin/issuepdf/ginger.

Ajav, E. A., and C. A. Ogunlade. 2014. “Physical Properties of Ginger (Zingiber officinale Rosc).” Global Journal of Science Frontier Research: D Agriculture and Veterinary 14(8).

Anonymous. 2011a. A Report on Value chain Analysis of Ginger Subsector in Nepal. Kathmandu: United States Agency for International Development.

Chen, C. C., M. C. Kuo, C. M. Wu, and C. T. Ho. 1986. “Pungent compounds of ginger (Zingiber officinale Roscoe) extracted by liquid carbon dioxide.” J. Agric. Food Chem. 34 (3): 477-480.

Connell, D.W., and M. D. Sutherland. 1969. “A re-examination of gingerol, shogaol, and zingerone, the pungent principles of ginger (Zingiber officinale Roscoe).” Australian Journal of Chemistry 22(5): 1033 - 1043.

Latona D. F., G. O. Oyeleke, and O. A. Olayiwola. 2012. “Chemical Analysis of Ginger Root.” IOSR Journal of Applied Chemistry (IOSRJAC) 1(1): 47-49.

Mohanty, D. C., and B. S. Panda. 1994. “Genetic Resources of Ginger.” In Advances in Horticulture Vol.9 Plantation and Spices crops part-1, edited by K. L. Chadha and P. Rethinam, 152-166. New Delhi: Malhotra Publishing House.

NGRP. 2001. Technical Annual Report of 2057/58. Kapurkot: National Ginger Research Programme.

NGRP. 2002. Technical Annual Report of 2058/59. Kapurkot: National Ginger Research Programme.

NSCDP. 2007. Spice Crops: an annual report for 2007. Khumaltar: National Spice Crops Development Program.

Poudel, D. 2007. The Trade Scenario of Spice Crops of Nepal. Kathmandu: National Spice Crops Development Program.

Pruthi, J. S. 1993. Major Spices of India: Crop Management Post-harvest Technology. New Delhi: Indian Council of agriculture.

Purseglove, J. W., E. G. Brown, C. L. Green and S. R. J. Robbins. 1981. Spices 2. London: Longman.

Rattan, R.S. 1994. “Improvement of Ginger.” In Advances in Horticulture Vol.9-Plantation and Spices crops part-1, edited by K. L. Chadha and P. Rethinam, 233-244. New- Delhi: Malhotra Publishing House, New Delhi, India. pp 233-244.

Ravindran, P. N., K. Nirmal Babu, and K.N. Shiva. 2005. “Botany and Crop Improvement of Ginger.” In Ginger: The Genus Zingiber, edited by P.N. Ravindran and B.K. Nirmal, 15-85. New York: CRC Press.

Sasikumar, B., K. V. Saji, Alice Antony, Johnson K. George, T. John Zachariah, and S. J. Eapen. 2003. “IISR Mahima and IISR Rejatha - two high yielding and high quality ginger (Zingiber officinale Rose.) varieties.” Journal of Spices and Aromatic Crops 12 (1): 34-37.

http://samarth-nepal.com/resource/opportunities-nepalese-ginger-and-derivative-products-japan-dubai-and-netherlands

http://samarth-nepal.com/resource/opportunities-nepalese-ginger-and-derivative-products-japan-dubai-and-netherlands

http://www.efymag.com/admin/issuepdf/ginger


Page | 21

Sharma B. P., K. C. Govind, I. P. Gautam, Y. R. Pande, L. S. Karki, D. K. Chaudhari, and B. Mishra. 1998. Varietal Improvement on Ginger. In Proceedings of the Second National Horticulture Research Workshop, 44-51.

Sharma B. P., S. K. Shrestha, Y. P. Giri. 1998. “Present status of Diseases and insect pest of Ginger in Nepal.” In Proceedings of the Second National Horticulture research workshop, 44-51.

Sharma, B. P. 2002. Production, trade and quality of ginger -cb'jfsf] pTkfbg Aofkf/ / u'0f:t/_. Kapurkot: National Ginger Research Programme.

Shashikumar, B., B. Krishnamoorthy, K. B Saji, J. K. George, K. V. Peter, and P. N. Ravindran. 1999. “Spice diversity and conservation of plants that yield major spices in India.” Plant Genetic Resources Newsletter 118:19-26.

Singh, B., S. Islam, and J. M. Mehar. 2014. “Effect of Slice Thickness on Recovery of Ginger oil from Dry Ginger.” https://www.researchgate.net/publication/269466324_Effect_of_Slice_Thickness_on_Recovery_of_Ginger_Oil_from_Dry_Ginger

Sutarno, H., E. A. Hadad, and M. Brink. 1999. “Zingiber officinale Roscoe.” In Plant Resources of South-East Asia No. 13, edited by C.C. de Guzman, and J. S. Siemonsma, 239-244. Leiden: Backhuys Publishers.

Verghese, J. 1993. “Isolation of curcumin from Curcuma longa L. rhizome.” Flavour and Fragrance Journal 8(6): 315-319.

Weiss, E.A. 2002. Spice Crops. Oxon: CAB International publishing.

https://www.researchgate.net/publication/269466324_Effect_of_Slice_Thickness_on_Recovery_of_Ginger_Oil_from_Dry_Ginger

https://www.researchgate.net/publication/269466324_Effect_of_Slice_Thickness_on_Recovery_of_Ginger_Oil_from_Dry_Ginger

Annex 1

Page | 22

Ginger profile at district level

1.1 Jhapa

In Jhapa, ginger is grown extensively in 9 out of 38 VDCs. Kechana, Dhulabari, Taganduba and Kakarbhitta serve as collection centres in the district, all of which are operated by individual ginger traders. Farmers either bring their produce to the collection centre or traders themselves collect the ginger from the fields. After buying ginger from the farmers, traders sell the ginger to Indian traders in Naxalbari washing stations through Kakarbhitta/Panitanki custom office. Ginger traders from as far as Sindhuli and Makwanpur also use this custom point to sell their local produce to Indian traders. Although there are numerous farmers’ groups created specifically for ginger cultivation, there are no cooperatives reportedly working exclusively in ginger cultivation. A ginger washing plant in Duwagadi (2 km south of Dhulabari), the first of its kind in Nepal, jointly established by MoCS, MoAD, FAO and AEC, with financial support from STDF and EIF, has been recently handed over to NGPTA for operation. This plant is expected to become fully operational in the near future and have the washing capacity of 6 MT/hr. Two cultivar samples ZI 1601 and ZI 1602 were collected from Prithivinagar and Bahundangi respectively. District-level production trends

Fiscal year Area (ha) Production (MT) Productivity (MT/ha) 2014/15 342 4,583 13.40

2013/14 340 4,488 13.20

2012/13 300 3,345 11.15

2011/12 374 4,562 12.20

Source: Annual Statistical Information on Nepalese Agriculture, MoAD

Annex 1

Page | 23

Cultivar ZI 1601 represents ginger grown in rain fed upland and clay loam type of soils found in

Prithivinagar, Taganduba, Dangibari and Gherabari VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 1,539 MT.

Characteristics of ginger cultivar (ZI 1601)

Sample collected from - Prithivinagar (26° 28' 4.53" N 88° 4' 17.17"E), 150 masl

Properties Measured value Remarks

Rhizome girth (cm) 2.21 Small

Rhizome expansion (cm) 22.80 Short

Length of internodes (mm) 6.40 Medium

Flesh colour - Brown with bluish outline

Skin appearance - Buff

Drying recovery(%w/w) 23.40 High

Crude fibre (%w/w) 4.67 Low

Essential oil (%v/w) 1.30 Low

Oleoresin (%w/w) 3.99 Low

Annex 1

Page | 24

Cultivar ZI 1602 represents ginger grown in fertile, sandy loam type of soils grown in Mechi municipality, as well as Budhabare, Khudnabari, Bahundangi and Shantinagar VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 1,190 MT






Flesh colour - Bluish with brownish outline


Drying recovery(%w/w) 17.60 Medium

Crude fibre (%w/w) 5.93 Medium

Essential oil (%v/w) 1.70 Medium

Oleoresin (%w/w) 5.05 Medium

Sample collected from - Bahundangi (26° 47' 2.98" N 88° 9' 17.05" E), 450 masl

Annex 1

Page | 25

1.2 Ilam

Ilam is the largest district in terms of ginger production, where ginger is commercially grown in 15 out of the 48 VDCs.

Fikkal and Biblyate are the two main collection centres in the district, though ginger is collected from other road head points like Kolbung and Mangalbare. Traders at Biblyate directly send ginger to Naxalbari via Kakarbhitta for washing. After washing and grading, ginger is sold to Indian traders at Naxalbari. DADO has reported many farmers’ groups involved in ginger production. Among them, Janahit Krishak Sahakari Sanstha in Suryodaya Municipality has started value addition of ginger and currently produces processed products like ginger powder. The cooperative plans to produce other processed products such as ginger candy, ginger squash, and ginger pickle in the near future. Necessary equipment has been installed with the support of DoA and other development agencies. Two cultivar samples ZI 1603 and ZI 1604 were collected from Barbote and Deumai respectively. District-level production trends

Fiscal year Area (ha) Production (MT) Productivity (MT/ha)

2014/15 3,233 45,994 14.20

2013/14 3,880 55,096 14.20

2012/13 3,170 45,000 14.20

2011/12 3,170 56,000 17.67

2010/11 3,165 44,310 14.00


Annex 1

Page | 26

Cultivar ZI 1603 represents ginger grown in loam type of soil within and periphery of Ilam municipality. This cultivar is grown largely in Barbote, Puwamajhuwa, Maipokhari and Sumbek VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 20,370 MT.


Properties Measured value

Remarks

Rhizome girth (cm) 2.58 Medium




Skin appearance - Brown


Crude fibre (%w/w) 7.00 High



Sample collected from - Barbote (26° 56' 31.36" N 87° 55' 25.34" E), 1300 masl

Annex 1

Page | 27

Cultivar ZI 1604 represents ginger grown in the adjoining VDCs and within Deumai Municipality. The major VDCs that produce this type of cultivar are Dhuseni, Jitpur, Shantidanda, Phakphok, Deumai and Sakhejung. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 7,272 MT.


Properties Measured

value Remarks

Rhizome girth (cm) 3.36 Bold



Flesh colour - Pale yellow

Skin appearance - Bright & glazy

Drying recovery(%w/w) 13.70 Low




Sample collected from - Deumai (26° 57' 21.26" N 87° 49' 53.87" E), 1275 masl

Annex 1

Page | 28

1.3 Panchthar

Panchthar is the second largest ginger producing district in the eastern hills. The area under ginger production has increased by more than 200% within the last five years. Of the 40 VDCs in the district, ginger is commercially grown in 9 VDCs. Phidim serves as the main collection centre. Ranke is also a major collection point along the Ilam-Phidim road. Traders in Phidim directly transport the ginger to washing stations in Naxalbari and sell the product to Indian traders. Despite the significant rise in the production of ginger in the past few years, farmers’ groups and cooperatives have not yet been exclusively formed in Panchthar.

There are three major types of cultivar grown in Panchthar, locally known as Nangre, Majheula and Bose type. Local consumers prefer Nangre (small size) type because of its pleasant flavour, while traders prefer Majheula (medium size) type which fetches better price compared to nangre and bose (bold type). Three cultivar samples were collected from Panchthar district. ZI 1605 was collected from Pauwa Sartap. ZI 1606 and ZI 1607 were collected from Phidim. District-level production trends


2014/15 661 8,839 13.37

2013/14 556 7,175 13.35

2012/13 300 3,524 11.75

2011/12 200 2,240 11.20

2010/11 200 1,998 9.99


Annex 1

Page | 29

Cultivar ZI 1605 represents small size (Nangre) ginger grown mostly in Chilingdin, Phaktep and Pauwa Sartap VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 178 MT.



Remarks










Sample collected from - Pauwa Sartap (27° 2' 12.91" N 87° 48' 38.14" E), 1900 masl

Annex 1

Page | 30

Cultivar ZI 1606 represents ginger grown at the adjoining VDCs of Phidim municipality. The major VDCs and region that produce this type of cultivar are Nangin, Chokmagu, Bharpa, Panchami and Phidim-3. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 1,426 MT.



Remarks










Sample collected from - Phidim (27° 8' 54.31" N 87° 45' 44.87" E), 1200 masl

Annex 1

Page | 31

Cultivar ZI 1607 (Phidim), is representative of bold (Bose/Bhainse type) ginger grown at the adjoining VDCs and within the Phidim municipality. The production of this cultivar is scattered throughout the district, but is more concentrated at the VDCs close to the border of Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 3,612 MT.

Characteristics of rhizome samples (ZI 1607)



Rhizome expansion (cm) 27.60 Medium

Length of internodes (mm) 12.60 Long





Essential oil (%v/w) 2.10 High


Sample collected from - Phidim (27° 8' 46.23" N 87° 46' 25.37" E), 1200 masl

Annex 1

Page | 32

1.4 Dhankuta

Ginger production in Dhankuta is limited to about 250 ha, but the productivity (MT/ha) in the region is reported to be much superior compared to other ginger producing districts. Ginger is commercially produced in about 5 VDCs of Dhankuta.

Hile and Pakhribas bazaar are the major collection centres in the district, from where the traders supply ginger to traders in Dharan. In most cases, the collected ginger is not graded, washed and/or processed. Nonetheless, some collectors/small traders produce dry ginger (sutho) by blanching (boiling) poor quality rhizomes and subsequently drying them for 10-14 days. The dried ginger is then supplied to traders in Dharan, who sell the product to domestic spice industries. One cultivar sample ZI 1608 was collected from Pakhribas. District-level production trends


2014/15 249 4,933 19.81

2013/14 244 4,761 19.51

2012/13 170 2,900 17.06

2011/12 300 6,400 21.33

2010/11 190 2,430 12.79


Annex 1

Page | 33

Cultivar ZI 1608 represents ginger grown in Dhankuta, particularly in Pakhribas Municipality, Phalante, Khoku, Chhintang and Muga VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 2,958 MT.




Rhizome expansion (cm) 30.80 Wide








Sample collected from - Pakhribas (27° 3' 14.78" N 87° 16' 6.70" E), 1580 masl

Annex 1

Page | 34

1.5 Terhathum

Of the 32 VDCs and one municipality in the district, large-scale ginger cultivation is done in 7 VDCs. After the ginger is collected at the major collection centres, namely Jirikhimti and Myanglung, traders directly transport the ginger to Naxalbari via Kakarbhitta custom point. Majority of ginger farmers sell to local collectors without washing/grading/processing. However, with the support of Deurali Society, a local NGO, some farmers’ groups and cooperatives have been trained to process ginger into ginger candy and other ginger products. One cultivar sample ZI 1609 was collected from Oyakjung. District-level production trends

Fiscal year Area(ha) Production (MT) Productivity (MT/ha)

2014/15 212 3,277 15.00

2013/14 205 3,116 15.20

2012/13 110 1,527 13.88

2011/12 73 1,059 14.51

2010/11 167 2,187 13.10


Annex 1

Page | 35

Cultivar ZI 1609 represents ginger grown in Terhathum. The major ginger growing municipalities/VDCs are Myanglung, Tamphula, Jaljale, Simle, Oyakjung, Ishibu and Morahang. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 1,908 MT.


Properties Measured

value Remarks

Rhizome girth (cm) 3.77 Extra bold









Sample collected from - Oyakjung (27° 9' 36.92" N 87° 32' 2.76" E), 1500 masl

Annex 1

Page | 36

1.6 Morang

In Morang, ginger is grown at the foothills of the Chure range. Adjoining VDCs to Dhankuta and Ilam district are the major ginger growing areas, though ginger is also grown extensively in the plains of Letang and Madhumalla. Of the 65 VDCs in Morang, ginger is cultivated in 10 VDCs.

Letang and Madhumalla are the two major ginger collection centres in the district. Traders collect and grade the ginger in two categories (large and small) and pack them in 60 kg bags. Traders of Letang and Madhumalla then supply ginger to Indian traders at Naxalbari’s washing stations. Kakarbhitta custom point is generally used after mother rhizomes harvest because of washing facilities available at Naxalbari. However, in case of normal harvest, Biratnagar custom point is also used. One cultivar sample ZI 1610 was collected from ginger trader at Letang; the sample was grown in Bhogateni. District-level production trends


2014/15 1,165 10,485 9.00

2013/14 1,155 10,395 9.00

2012/13 1,210 12,198 10.08

2011/12 1,250 13,125 10.50

2010/11 715 8,580 12.00


Annex 1

Page | 37

Cultivar ZI 1610 represents ginger grown in the foothills of Morang. The major municipalities/VDCs that produce this particular cultivar are Letang Bhogateni, Warangi, Singhadevi, Patigaun, Yangshila, Jante, Tandi, Ramitekhola and Madhumalla. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 6,291 MT.


Morphological parameters Measured

value Observed



Length of internodes (mm) 5.80 Short







Sample collected from - Letang (26° 46' 27.99" N 87° 29' 48.51" E), 850 masl

Annex 1

Page | 38

1.7 Dhading

Despite a relatively low ginger acreage in Dhading, it is a major supplier of ginger to Kathmandu. Ginger is grown extensively in 8 VDCs.

Dharke is the main collection point in the district. Some traders of Dharke also collect ginger from Banepa and Gorkha, and send it to Narayanghat, Hetauda and Bhairahawa depending on market demand and price. There are no farmers’ groups and cooperatives working exclusively on ginger. Two cultivar samples ZI 1611 and ZI 1612 were collected from Jiwanpur and Kebalpur respectively. District-level production trends


2014/15 220 3,082 14.00

2013/14 220 3,075 13.98

2012/13 192 2,690 14.01

2011/12 192 2,690 14.01

2010/11 192 2,300 11.98


Annex 1

Page | 39

Cultivar ZI 1611 represents ginger grown in Goganpani, Jiwanpur, Chhatre Deurali, Kebalpur, Thakre and Naubise VDCs in Dhading. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 924 MT.

Characteristics of rhizome samples (ZI 1611)

Properties Measured

value Remarks










Sample collected from - Jiwanpur (27° 44' 48.13" N 85° 7' 39.31" E), 1200 masl

Annex 1

Page | 40

Cultivar ZI 1612 represents ginger largely grown in Dhading district, though the VDCs that predominantly cultivate this specific cultivar have not been distinctively identified. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 924 MT.












Sample collected from - Kebalpur (27° 44' 44.84" N 85° 9' 18.90" E), 1260 masl

Annex 1

Page | 41

1.8 Nuwakot

Ginger production in Nuwakot has more than doubled in the last five years despite being relatively new to ginger cultivation. Of the total 63 VDCs in the district, ginger is grown extensively in 10 VDCs. Bidur Municipality is the main collection point in the district. Ginger that is collected is either sold in vegetable markets in Kathmandu including Kalimati, or transported to Narayanghat and Hetauda. One cultivar sample ZI 1613 was collected from Haldekalika. District-level production trends


2014/15 250 2,705 10.80

2013/14 243 2,630 10.82

2012/13 237 2,565 10.82

2011/12 230 2,530 11.00

2010/11 135 1,307 9.68


Annex 1

Page | 42

Cultivar ZI 1613 represents ginger grown in Thaprek, Haldekalika, Madanpur, Sunkhani, Thanapati, Kabilas, Jiling and Bhadratar VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 1,620 MT.












Sample collected from - Haldekalika (27° 55' 39.81" N 85° 14' 5.90" E), 1150 masl

Annex 1

Page | 43

1.9 Makwanpur

Ginger cultivation area and production in Makwanpur has almost doubled in the past five years despite being relatively new to ginger cultivation. Ginger is commercially grown in 14 VDCs among the 45 VDCs of district.

Hetauda is the major trading centre in the district. Harnamadi, Hatiya and Namtar serve as secondary collection centres. Traders usually grade ginger (rhizomes with fingers and small rhizome bits) and separate extra soil by shaking the ginger in bamboo baskets. Traders in Hetauda sell the ginger to Indian traders in Naxalbari. Indian traders prefer ginger from Makwanpur, and commonly refer to it as “Hetaude” ginger. A few farmers’ groups have been formed in major ginger producing VDCs. A farmers’ group in Namtar are involved in ginger seed multiplication. Two cultivar samples ZI 1614 and ZI 1615 were collected from Namtar and Hetauda respectively. District-level production trends


2014/15 418 7,317 18.00

2013/14 415 7,470 18.00

2012/13 315 5,212 16.55

2011/12 290 4,437 15.30

2010/11 250 3,750 15.00


Annex 1

Page | 44

Cultivar ZI 1614 represents ginger grown in north hilly areas of Makwanpur district. The major VDCs that cultivate this particular cultivar are Namtar, Thingan, Shikharpur, Nibuwatar, Aambhanjyang and Gogane. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 2,006 MT.












Sample collected from - Namtar (27° 33' 56.14" N 85° 0' 38.91" E), 1300 masl

Annex 1

Page | 45

Cultivar ZI 1615 represents ginger grown in Hatiya, Harnamadi, Padampokhari and Churiyamai regions. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 2,408 MT.












Sample collected from - Hetauda (27° 17' 27.26" N 85° 34' 5.84" E), 600 masl

Annex 1

Page | 46

1.10 Nawalparasi

Nawalparasi is a major ginger producing district in the country. Of the 76 VDCs, ginger is extensively grown in 10 VDCs.

Road accessibility has been extended from Daldale (highway point) to Dedgaun, connecting Dhobadi, Naram and Ruchang. Thus, road heads of all VDCs serve as collection centres, from where the ginger is sold to traders in Daldale. Few years back, Arunkhola (highway point) was the main collection hub for all ginger growing VDCs in the district. But at present, owing to increased road access, Daldale serves as the main collection centre. 20 years ago, the entire VDCs located in the hills of Nawalparasi had no transportation facilities. Thus, ginger farmers had no alternative but to process fresh ginger into dried ginger (gola sutho). Today, farmers only process ginger into gola sutho if ginger price fall below farmers’ expectation. Nonetheless, Nawalparasi is still one of the trading centres of gola sutho. Two cultivar samples ZI 1616 and ZI 1617 were collected from Jaubari and Mainaghat respectively. District-level production trends


2014/15 1,310 13,262 10.12

2013/14 1,307 13,200 10.10

2012/13 1,260 13,210 10.48

2011/12 1,700 17,000 10.00

2010/11 1,290 12,255 9.50


Annex 1

Page | 47

Cultivar ZI 1616 represents ginger grown largely in Naram, Ruchang, Jaubari, Dedgaun, Rakuwa, Dhobadi, Arkhale, Mainaghat, Hupsekot and Deurali VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 3,977 MT.






Flesh colour - Bluish






Sample collected from - Jaubari (27° 44' 9.38" N 84° 9' 28.90" E), 1325 masl

Note: Cultivar is suitable for processing into dry ginger.

Annex 1

Page | 48

Cultivar ZI 1617 represents ginger grown in the same VDCs as cultivar ZI 1616, namely Naram, Ruchang, Jaubari, Dedgaun, Rakuwa, Dhobadi, Arkhale, Mainaghat, Hupsekot and Deurali VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 3,977 MT.



Remarks










Sample collected from - Mainaghat (27° 41' 0.04" N 83° 57' 5.45" E), 1200 masl


Annex 1

Page | 49

1.11 Palpa

Palpa is a major producer and supplier of ginger seed, where ginger is cultivated in almost all 67 VDCs but extensively grown in 7 VDCs.

Aryabhanjyang, Tansen, Dumre, Harthok, Bhairavsthan, Palung Mainadi, and Rampur are the major ginger collection centres in Palpa. Traders usually sell the collected ginger to traders in Butwal, but recently, traders have also started supplying ginger to Annapurna Processing Industries at Buddhi, Kapilvastu.

There are many farmers’ groups and cooperatives in the district involved in ginger production and processing.

One cultivar sample ZI 1618 was collected from Barangdi. District-level production trends


2014/15 1,260 14,853 11.79

2013/14 3,780 26,520 7.02

2012/13 1,260 14,523 11.53

2011/12 1,252 14,147 11.30

2010/11 1,235 12,226 9.90


Annex 1

Page | 50

Cultivar ZI 1618 represents ginger grown in Palung-Mainadi, Feka, Siluwa, Barangdi and Khanigaun VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 8,913 MT.












Sample collected from - Barangdi (27° 53' 49.13" N 83° 33' 46.12" E), 1250 masl


Annex 1

Page | 51

1.12 Syangja

In Syangja, ginger is extensively cultivated in 10 out of 65 VDCs.

Ginger is collected in major collection centres, namely Putalibazaar, Waling and Galyang. It is subsequently sold to traders in Butwal and Bhairahawa. Recently, few traders have also started selling fresh ginger to Annapurna Agriculture Industries at Buddhi, Kapilvastu. Ginger farmers in remote area still process fresh ginger into dry ginger (gola sutho). But with improved market access and road access, relatively less farmers seem willing to process ginger into sutho.

One cultivar sample ZI 1619 was collected from Chilaunebas.

District-level production trends


2014/15 650 7,000 10.24

2013/14 650 6,662 10.25

2012/13 548 5,506 10.05

2011/12 550 5,520 10.04

2010/11 537 5,047 9.40


Annex 1

Page | 52

Cultivar ZI 1619 represents ginger grown in Alamdevi, Phaparthum, Setidobhan, Putalibazar, Pakwadi, Chilaunebas, Chitre Bhangjang, Galyang, Jagat Bhanjyang, Biruwa Archale and Waling municipalities/VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 3,994 MT.


Properties Measured

value Remarks










Sample collected from - Chilaunebas (28° 8' 58.30" N 83° 47' 54.91" E), 1075 masl

Annex 1

Page | 53

1.13 Dang

Of the 36 VDCs in Dang district, ginger is grown in five VDCs.

Murkuti, Kamirechaur, Ghorahi and Tulsipur are the major collection centres in the district. Traders in Ghorahi and Tulsipur directly supply ginger to buyers in Indian cities (Lucknow, Kanpur and Delhi) through Nepalgunj custom point. The practice of processing fresh ginger into dry ginger (gola sutho) was common in the eastern VDCs of Dang a few decades ago. In 1998, DADO in Dang had established ginger processing centre at Murkuti, which is now non-functional. But in the recent years, with the development of road and transport infrastructure, fresh ginger is now rarely processed into dry ginger. One cultivar sample ZI 1620 was collected from Kabhre. District-level production trends


2014/15 280 5,180 18.50

2013/14 288 6,025 20.92

2012/13 295 4,557 15.45

2011/12 295 3,434 11.64

2010/11 288 3,434 11.92


Annex 1

Page | 54

Cultivar ZI 1620 represents ginger grown mainly in Saigha, Syuja, Kabhre, Loharpani and Hansipur VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 3,108 MT.












Sample collected from - Kabhre (28° 1' 7.51" N 82° 35' 30.35" E), 1250 masl

Annex 1

Page | 55

1.14 Surkhet

Surkhet is a major ginger producing district in the Mid-Western Development Region. Of the 32 VDCs, ginger is extensively grown in 7 VDCs.

Birendranagar, Chhinchu, Ramghat, Botechaur and Salli bazaar are the major collection centres in Surkhet. A ginger processing centre, Organic Mountain Flavour Pvt. Ltd., in Kalidamar, Chhinchu has recently started collecting and processing fresh ginger from Surkhet and south-west of Salyan district. The processing centre has signed contract with ginger farmers to buy the ginger at a negotiated price. Besides supplying to Organic Mountain Flavour, there are traders who collect ginger and sell to traders associated with Jadibuti Association of Nepal (JABAN) in Nepalgunj. One cultivar sample ZI 1621 was collected from Harre. District-level production trends


2014/15 540 8,372 15.50

2013/14 500 5,012 10.02

2012/13 510 7,120 13.96

2011/12 530 8,952 16.89

2010/11 530 6,489 12.24


Annex 1

Page | 56

Cultivar ZI 1621 represents ginger grown in Chhinchu, Lekfarsa, Ramghat, Dasarathpur, Awalaching, Pamka, Neta, Sahare and Malarani VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 5,022 MT.


Properties Measured

value Remarks









Oleoresin (%w/w) 6.21 High

Sample collected from - Harre (28° 36’ 39” N 81° 36’ 28” E), 1300 masl

Annex 1

Page | 57

1.15 Kailali

Of the 43 VDCs, 4 VDCs located on Chure range are the major ginger producing VDCs, including Sahajpur—a widely known ginger producing VDC.

Sahajpur is the main collection centre in the district. More importantly, a ginger washing facility with a capacity of 5 MT/day has also been established in Sahajpur with the financial support of Directorate of Agricultural Engineering (DoAE). The washing facility is targeted at washing ginger from ginger producing VDCs of Kailali and Boktan area of Doti district. Sahajpur Krishi Sahakari Sanstha is the leading cooperative involved in the collection and marketing of ginger in the district. Much of the ginger produced is exported to India through Dhangadi, Nepalgunj and Gaddha Chauki custom points. One cultivar sample ZI 1622 was collected from Sahajpur. Table 4.15 District-level production trends


2014/15 200 3,000 15.00

2013/14 510 10,100 19.80

2012/13 612 9,678 15.81

2011/12 515 5,885 11.43

2010/11 510 5,885 11.54


Annex 1

Page | 58

Cultivar ZI 1622 represents the ginger grown in Sahajpur, Nigali, Khairala and Mohanyal VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 1,800 MT.


Properties Measured

value Remarks










Sample collected from - Sahajpur (29° 0' 41.86" N 80° 38' 3.60" E), 1300 masl

Annex 1

Page | 59

1.16 Doti

Doti is the major ginger producing district in Far-Western Development Region. Of 56 VDCs of the district, ginger is commercially grown in 7 VDCs.

BP Nagar is the major ginger collection/trading centre in Doti, which serves the majority of VDCs in Boktan area. Farmers from Boktan area and adjoining VDCs of Kailali usually process fresh ginger into sutho. Processing is done by peeling fresh rhizomes using local wooden device. Repeated peeling and sun drying alternately 2-3 times produces dried sutho which gives metallic sound on beating. It has been assumed that under such conditions moisture level reduces down to <12%. Traders in BP Nagar supply ginger to traders in Sahajpur, or directly to Nepalgunj, Dhanagadi and Kanchanpur. Two cultivar samples ZI 1623 and ZI 1625 were collected from Mannakapadi and Barchhen respectively.

District-level production trends


2014/15 1,070 16,050 15.00

2013/14 1,060 15,090 14.24

2012/13 812 10,928 13.46

2011/12 885 10,927 12.35

2010/11 700 8,500 12.14


Annex 1

Page | 60

Cultivar ZI 1623 represents ginger grown in 4 VDCs, which are Mannakapadi, Lana Kedareshwor, Simchaur and Chawarachautara. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 2,889 MT.












Sample collected from - Mannakapadi (29° 3' 44.54" N 80° 53' 6.68" E), 1200 masl

Annex 1

Page | 61

Cultivar ZI 1625 represents ginger grown in Lakshminagar, Nirauli, Chhatiwan, Barchhen and Saraswotinagar VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 6,741 MT.












Sample collected from - Barchhen (29° 0' 29.25" N 80° 46' 18.66" E), 1080 masl

Annex 1

Page | 62

1.17 Dadeldhura

Ginger is commercially grown in 2 VDCs out of 21 VDCs in Dadeldhura. Due to the low volume of production, ginger from Dadeldhura is not widely traded.

Bhatkanda and Amargadi Municipality are the main ginger collection centres, though only negligible volume is traded to Dhangadi and Mahendranagar. One cultivar sample ZI 1624 was collected from Ashigram. District-level production trends


2014/15 35 291 8.31

2013/14 20 240 12.00

2012/13 20 240 12.00

2011/12 30 360 12.00

2010/11 35 335 9.57


Annex 1

Page | 63

Cultivar ZI 1624 represents ginger grown in Dadeldhura, specifically in Amargadi Municipality, Ashigram and Bagarkot VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 175 MT.











Oleoresin (%w/w) 6.19 High

Sample collected from - Ashigram (29° 15' 25.01" N 80° 37' 46.31" E), 1750 masl

Annex 1

Page | 64

1.18 Salyan

Salyan is the second largest ginger producing district in the country. Malneta in Dandagaun VDC has historically been recognized as the national production centre for quality ginger. Though ginger is grown in almost all VDCs, it is extensively grown in 7 VDCs.

Tharmare, Dhorchaur, Shreenagar, Luham, Tunibot and Kapurkot are the major ginger collection centres in the district. However, ginger farmers in Salyan are more involved in seed production. There is high demand of seed rhizomes each year from other districts. First grade rhizomes are kept for the seed purpose, second and third grade ginger is traded for consumption. Traders in Salyan directly sell to Indian traders or in some cases, supply to traders in Butwal and Nepalgunj. Moreover, Salyan is also well known for fresh and dried ginger (Sutho), particularly those produced in Malneta. Malneta sutho is lemony white and bold, therefore highly preferred by the traders. There are many farmers’ groups and cooperatives involved in ginger production, many of which were formed for the production of ginger seeds; Aduwa Utpadak Krishi Sahakari Sanstha, Malneta and Aduwa Biu Utpadak Krishak Samuh, Malneta are the two widely known cooperative and farmers group involved in the production of ginger seeds. One cultivar sample ZI 1626 was collected from Malneta. Other two cultivar samples ZI 1627 and ZI 1628 were collected from National Ginger Research Programme, NARC, located at Kapurkot, Dhanbang. District-level production trends


2014/15 1,995 19,255 9.70

2013/14 1,985 19,453 9.79

2012/13 1,904 19,255 10.11

2011/12 2,050 23,575 11.50

2010/11 2,050 23,500 11.46


Annex 1

Page | 65

Cultivar ZI 1626 represents ginger grown in Tharmare, Pipalneta, Jimali, Kalagaun, Darmakot, Sibaratha, Marmparikanda, Suikot, Kalimati Kalche, Mulkhola and Dhanbang VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 11,611 MT.












Sample collected from - Malneta (28° 25' 1.55" N 82° 12' 1.28" E), 1380 masl

Annex 1

Page | 66

Cultivar ZI 1627 represents ginger variety released by the government as “Kapurkot Aduwa-1”, which has since been tried and tested by farmers in many ginger producing districts.


Properties Measured

value Remarks




Flesh colour - Yellow






Sample collected from - NGRP, Dhanbang (28° 13' 37.57" N 82° 21' 12.16" E), 1490 masl

Annex 1

Page | 67

Cultivar ZI 1628 is a promising pipeline genotype identified by the National Ginger Research Programme, Nepal Agriculture Research Centre (NGRP-NARC).












Sample collected from - NGRP, Dhanbang (28° 13' 37.57" N 82° 21' 12.16" E), 1490 masl

Annex 1

Page | 68

1.19 Dailekh

Ginger is widely cultivated in 5 VDCs of the 56 VDCs in Dailekh.

Narayan Municipality, Dullu and Chupra bazaar are the major collection centres in the district. Though Nepalgunj is the main trading partner, few traders in Narayan Municipality collect and sell ginger to traders in Surkhet or to Organic Mountain Flavour Pvt. Ltd. Recently, a cooperative Narayan Bahu Uddeshiya Sahakari Sanstha at Narayan Municipality has initiated ginger powder processing with the partial support of Raising Incomes of Small and Medium Farmers Project. One cultivar sample ZI 1629 was collected from Narayan Municipality. District-level production trends


2014/15 178 2,348 13.19

2013/14 178 2,230 12.53

2012/13 168 2,216 13.19

2011/12 NA NA NA

2010/11 160 1,574 9.84


Annex 1

Page | 69

Cultivar ZI 1629 represents ginger grown in Narayan Municipality as well as Salleri, Dada Parajul, Bada Bhairav, Kal Bhairav and Gamaudi VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 1,409 MT.












Sample collected from - Narayan Municipality (28° 50' 40.22" N 81°43'50.25"E), 1230 masl

Annex 1

Page | 70

1.20 Sindhuli

Ginger is commercially grown in 5 out of 52 VDCs of Sindhuli district.

Bhadrakali and Sindhulimadi bazaar are the major collection centres in the district. Traders in Naxalbari prefer "Sindhuli ginger" because of skin brightness and large size rhizomes; thus close to 90% of trade volume goes to Naxalbari via Kakarbhitta. One cultivar sample ZI 1630 was collected from Bhadrakali. District-level production trends


2014/15 583 7,870 13.50

2013/14 588 7,935 13.49

2012/13 362 5,140 14.20

2011/12 362 5,140 14.20

2010/11 355 4,615 13.00


Annex 1

Page | 71

Cultivar ZI 1630 represents ginger grown in Bhadrakali, Ratanchura, Bahuntilpung, Lampantar and Arun Thakur VDCs. Based on the production of year 2014/15, the estimated quantity of this cultivar available for trade annually is 4,722 MT.


Properties Measured

value Remarks

Rhizome girth (cm) 3.52 Extra bold

Rhizome expansion (cm) 32.80 Wide








Sample collected from - Bhadrakali (27° 16' 57.30" N 85° 55' 14.87" E), 1080 masl

Page | 72

Annex 2

Location of Ginger Cultivar Samples

Cultivars Sample provider's name VDC/Municipality & District Ward# Village Altitude [masl]

Latitude and Longitude

ZI 1601 Kalpana Thapa Prithivinagar, Jhapa 5 Kichakbadha 150 N26° 28' 4.53", E88° 4' 17.17"

ZI 1602 Lal Bahadur Magar Bahundangi, Jhapa 7 Ninda 450 N26° 47' 2.98", E88° 9' 17.05"

ZI 1603 Govind Poudel Barbote, Ilam

Biplyate 1,300 N26° 56' 31.36", E87° 55' 25.34"

ZI 1604 Jeevan Limbu Deumai, Ilam

Mangalbare 1,275 N26° 57' 21.26", E87° 49' 53.87"

ZI 1605 Govind Poudel Pauwa Sartap, Panchthar 7 Ranke 1,900 N27° 2' 12.91", E87° 48' 38.14"

ZI 1606 Surya Rai Phidim, Panchthar

Phidim Bajar 1,200 N27° 8' 54.31", E87° 45' 44.87"

ZI 1607 Surya Rai Phidim, Panchthar

Phidim Bajar 1,200 N27° 8' 46.23", E 87° 46' 25.37"

ZI 1608 Yagy Bahadur Katuwal Pakhribas, Dhankuta 4 Pakharibas 1,580 N27° 3' 14.78", E87° 16'6.70"

ZI 1609 Krishna Dulal Oyakjung, Terhathum 3 Harsrung 1,500 N27° 9' 36.92", E87° 32' 2.76"

ZI 1610 Raju Sah Letang, Morang

Bhokteni 850 N26° 46' 27.99", E87° 29'48.51

ZI 1611 Sanubhai Bhujel Jiwanpur, Dhading 3 Jiwanpur 1,200 N27° 44' 48.13", E85° 7'39.31"

ZI 1612 Shyam Chandra Acharya Kebalpur, Dhading 8 Gairigaun 1,260 N27° 44' 44.84", E85° 9' 18.90"

ZI 1613 Narsingh Giri Haldekalika, Nuwakot 4 Gamule 1,150 N27° 55' 39.81", E85° 14' 5.90"

ZI 1614 Rajan Mainali Namatar, Makawanpur 3 Bhaisechawar 1,300 N27° 33' 56.14", E85° 0' 38.91"

ZI 1615 Teerth Humagain Hetauda, Makawanpur 24 Harnamadi 600 N27° 17' 27.26", E85° 34' 5.84" ZI 1616 Lal Bahadur Saru Jaubari, Nawalparasi 5 Raikot 1,325 N27° 44' 9.38", E84° 9' 28.90"

ZI 1617 Bhagwan Shrestha Mainaghat, Nawalparasi

1,200 N27° 41' 0.04", E83° 57' 5.45"

ZI 1618 Bimala Basyal Barangdi, Palpa 9 Dhapkhola 1,250 N27° 53' 49.13", E83° 33' 46.12"

ZI 1619 Om Prakash Sapkota Chilaunebas, Syangja 2 Chilaunebas 1,075 N28° 8' 58.30", E83° 47' 54.91"

ZI 1620 Lakshman Singh Thapa Kabhre, Dang 3 Jumlepani 1,250 N28° 1' 7.51", E82° 35' 30.35"

ZI 1621 Nain Singh Khadka Harre, Surkhet 9 Harre 1,300 N28° 36’ 39”, E81° 36’ 28”

ZI 1622 Dabal Bahadur Khadayat Sahajpur, Kailali 8 Sahajpur 1,300 N29° 0' 41.86", E80° 38' 3.60"

ZI 1623 Lal Bahadur Bhauli Mannakapadi, Doti 9 Timute 1,200 N29° 3' 44.54", E80° 53' 6.68

ZI 1624 Hari Lal Awasthi Ashigram, Dadeldhura 9 Dhaulakot 1,750 N29° 15' 25.01", E80° 37' 46.31"

ZI 1625 Sale Bhan Bohara Barchhen, Doti 9 Aladi 1,080 N29° 0'29.25", E80° 46' 18.66"

ZI 1626 Tej Bahadur Kunwar Malneta, Salyan 9 Malneta 1,380 N28° 25'1.55", E82° 12' 1.28"

ZI 1627 NGRP Dhanbang, Salyan 7 Kapurkot 1,490 N28° 13' 37.57", E82° 21' 12.16"

ZI 1628 NGRP Dhanbang, Salyan 7 Kapurkot 1,490 N28° 13' 37.57", E82° 21' 12.16"

ZI 1629 Tara Kishor Dhamala Narayan NP, Dailekh 3 Khursanibari 1,230 N28° 50' 40.22", E81° 43' 50.25"

ZI 1630 Narayan Gautam Bhadrakali, Sindhuli 8 Bhadrakali 1,080 N27° 16' 57.30", E85° 55' 14.87"

Page | 73

Annex 3

Key Informant Interviews (KII)

I. DADOs

II. Farmers Groups and Cooperatives

III. Ginger Traders

IV. Ginger Processors and Entrepreneurs

I. Questions for DADOs

1. What is the present status and five-year trend of cultivation area, production and productivity of ginger in the district?

2. What are the major ginger producing VDCs with estimated area [ha]?

3. Which are the widely adopted and commercially grown cultivar, along with physical appearance and their domain?

4. What is the number of Farmer Groups and Cooperatives specially formed for ginger production and trade?

5. Which are the major ginger collection centres, and who are the main local ginger traders?

6. What is the general ginger production practises e.g. seed rate, planting and harvesting time, chemical fertilizer, pesticide use, their dose/ha?

7. Any reports of cost-benefit analysis of ginger production per ropani or hectare?

8. Are their processing [Washing, oil and oleoresin extraction, and other value added product preparation] farmer groups, entrepreneurs and cooperatives in the district?

9. What are the NGOs, INGOs, Gov. Project supporting the sector for the last 20 years? [Name, year, duration and size of fund] if document available.

10. Which project had a significant impact on ginger production, processing and trade?

11. What are the major bottlenecks in production and international trade?

12. What are your suggestion for promoting ginger production, processing and international trade for sustainable farmer's income generation in the district?

13. Despite of being the third largest ginger producer in the world, no Nepalese ginger brands are visible in the international spice market. Please share your creative views and suggestions for the upcoming projects.

II. Questions for Farmer Groups and Cooperatives

1. What is the average size [range] of cultivable land of the group members? Of them what % area under ginger? What is the total volume of fresh /dried ginger selling each year by your group/ cooperative? How many farmer groups are involved in ginger production in the district?

2. Is there any group involved in processing and value addition of ginger? Do you have idea of international trade? who are the end-users of our ginger?

3. What ginger variety/cultivar are grown in your group? What is the dominant cultivar in the district? Which area/VDCs are the best ginger producers? Estimate the area under ginger cultivar.

4. What is the highest and average yield of ginger/ropani [500m2]? What is the best planting and harvesting time?

5. What is the most common package of practices, in brief? [Seed rate, compost use, fertilizer use, pesticide use for insect and disease control].

Page | 74

6. What are the major diseases and insect pests causing significant yield loss? What are the pest management techniques you adopted?

7. What are the sources of seed [rhizomes]? Do you store yourself or buy every year? How do you store the seeds for next season?

8. Have you analysed benefit and cost of ginger production? What is the net profit per ropani? Is the income enough or is there any possibilities for incrementing the income?

9. Where do you sell your harvest? Do you grade and wash before selling? What has been the trend of ginger price during the last 5 years?

10. Do you know the quality of ginger you are growing? How do you store, transport, and sell to local or regional traders?

11. Despite of being the third largest ginger producer in the world, no Nepalese ginger brands are visible in the international spice market. Please share any creative views and suggestions for the upcoming projects.

III. Questions for Ginger Traders

1. What is the annual turnover of ginger collection and sales?

2. Is ginger price stable round the year? What would be the cause of price fluctuation of fresh and dried ginger during the last 5 years?

3. Where do you collect ginger from? Please specify the names of VDCs/ farmer groups/cooperatives/districts coverage.

4. Which cultivar traders like most, why? What are the quality parametres you consider?

5. Do you deal in dried ginger? What types of Sutho [sun dried or smoke dried] do you deal in and what is their price difference? Who are the consumers/importers of such Suthos?

6. While exporting to India what problems do you usually face? Is there plant quarantine problem or any other invisible problems in Nepal or India?

7. Do you wash, clean, grade and make standard pack of the collected material fresh or dried ginger? In your experience, what are the quality and cleanliness parametres to be considered to fetch the good price?

8. Despite being the third largest ginger producer in the world, no Nepalese ginger brands are visible in the international spice market. Please share your creative views and suggestions for the upcoming projects.

IV. Questions for Ginger Processors and Entrepreneurs

1. When did you start ginger processing and value addition? Is it a private or public company, or a cooperative?

2. What is the annual target of fresh ginger processing for dry ginger or other value added ginger products?

3. Among the ginger cultivars collected, which one was of high quality with respect to dry ginger recovery [%], flavour, pungency and fibre content?

4. How do you maintain quality standard as per the demand of importing countries?

5. Have you developed international trade linkages for your product brands?

6. What are the quality and cleanliness parametres of importing countries?

7. What is your future plan for better quality processing?

8. Despite being the third largest ginger producer in the world, no Nepalese ginger brands are visible in the international spice market. Please share your creative views and suggestions for the upcoming projects.

Page No : 1 of 7

This report shall not be reproduced except in fullResults are based on samples submitted

ANALYTICAL REPORT

Customer Ref.

Name and Address of the Customer:

CONSULTANT,GINGER PROFILE, SAMARTH-NMDPOASIS COMPLEX

Issue Date: 25/04/2016Application No HO/165217/16LT DT:16.03.2016

M/s.Dr.BUDDHI PRAKASH SHARMA ADHIKARI

Sample Code Spice / Spice Product NameSampleIdentification No.

Lab Result Date :25/04/2016

Lab Result Ref. :HO/LR0204332/16

GINGER SLICED I,ZI 16011) HO/165217/16E16001

CRUDE FIBRE : 4.67 %/Wt

VOLATILE OIL : 1.30 %v/Wt

OLEORESIN : 3.99 %/Wt

GINGER SLICED II,ZI 16022) HO/165217/16E16002




GINGER SLICED III,ZI 16033) HO/165217/16E16003




GINGER SLICED IV,ZI 16044) HO/165217/16E16004




GINGER SLICED V,ZI 16055) HO/165217/16E16005




GINGER SLICED VI ,ZI 16066) HO/165217/16E16006




GINGER SLICED VII ,ZI 16077) HO/165217/16E16007



Phone : 0484-2333610 to 13/16, 2340180Fax : 0484-2331213Email : [email protected] [email protected]

Website: www.indianspices.com

Annex 4

Page No : 2 of 7

SPICES BOARD


ANALYTICAL REPORT

Customer Ref.



Issue Date: 25/04/2016Application No HO/165217/16

LT DT:16.03.2016






GINGER SLICED VIII ,ZI 16088) HO/165217/16E16008




GINGER SLICED IX, ZI 16099) HO/165217/16E16009




GINGER SLICED X, ZI 161010) HO/165217/16E16010




GINGER SLICED XI, ZI 161111) HO/165217/16E16011




GINGER SLICED XII, ZI 161212) HO/165217/16E16012




GINGER SLICED XIII, ZI 161313) HO/165217/16E16013




GINGER SLICED XIV, ZI 161414) HO/165217/16E16014


Page No : 3 of 7

SPICES BOARD


ANALYTICAL REPORT

Customer Ref.




LT DT:16.03.2016







GINGER SLICED XV, ZI 161515) HO/165217/16E16015




GINGER SLICED XVI, ZI 161616) HO/165217/16E16016




GINGER SLICED XVII, ZI 161717) HO/165217/16E16017




GINGER SLICED XVIII, ZI 161818) HO/165217/16E16018




GINGER SLICED XIX, ZI 161919) HO/165217/16E16019




GINGER SLICED XX, ZI 162020) HO/165217/16E16020




GINGER SLICED XXI, ZI 162121) HO/165217/16E16021

Page No : 4 of 7

SPICES BOARD


ANALYTICAL REPORT

Customer Ref.




LT DT:16.03.2016








GINGER SLICED XXII, ZI 162222) HO/165217/16E16022




GINGER SLICED XXIII, ZI 162323) HO/165217/16E16023




GINGER SLICED XXIV, ZI 162424) HO/165217/16E16024




GINGER SLICED XXV, ZI 162525) HO/165217/16E16025




GINGER SLICED XXVI, ZI 162626) HO/165217/16E16026




GINGER SLICED XXVII, ZI 162727) HO/165217/16E16027




Page No : 5 of 7

SPICES BOARD


ANALYTICAL REPORT

Customer Ref.




LT DT:16.03.2016





GINGER SLICED XXVIII, ZI 162828) HO/165217/16E16028




GINGER SLICEDXXIX, ZI 162929) HO/165217/16E16029




GINGER SLICEDXXX, ZI 163030) HO/165217/16E16030




GINGER WHOLEXXXI,ZIP 160131) HO/165217/16E01031




GINGER WHOLEXXXII, ZIP 160232) HO/165217/16E01032




GINGER WHOLEXXXIII, ZIP 160333) HO/165217/16E01033




GINGER WHOLEXXXIV, ZIP 160434) HO/165217/16E01034



Page No : 6 of 7

SPICES BOARD


ANALYTICAL REPORT

Customer Ref.




LT DT:16.03.2016






GINGER SLICEDXXXV,ZIP 160535) HO/165217/16E16035




GINGER SLICEDXXXVI, ZIP 160636) HO/165217/16E16036




GINGER GROUNDXXXVII, ZIP 160737) HO/165217/16E11037




GINGER GROUNDXXXVIII, ZIP 160838) HO/165217/16E11038




TEST METHOD:Volatile oil: ASTA method 5.0, 2010

G.VENUGOPALScientist A

Authorised Signatory Sampled By :CUSTOMER

Page No : 7 of 7

SPICES BOARD


ANALYTICAL REPORT

Customer Ref.




LT DT:16.03.2016





Printed By

Kochi - SRD Marketing

Spices BoardSugandha Bhavan, N.H. By Pass, P.B. No.2277,Palarivattom. P.O. , Cochin - 682025Ph: 0484-2333610 to 13/16 Ext:327Email : [email protected]

Signature

************************************************************END OF REPORT************************************************************

Page | 83

Annex 6

List of people interviewed

I. Jhapa

1. Sita Khatiwada Chairperson Kichakbadh Krishak Samuha Charaali 9806016926

2. Gauri Shankar Acharya Ninda Krishak Samuha Bahundangi-7 9741418571

3. Dal Bahadur Magar [Gopal]

Ninda Krishak Samuha Bahundangi-7

4. Narendra Kumar Khadka Chairperson NGPTA 9851069351

5. Hemant Raj Bohora Secretary NGPTA 9851033784

6. Rajendra Kharel Plant Protection Officer DADO 9852677003

7. Bulu Ram Rajbanshi JT DADO

8. Khil Bahadur Shrestha JT DADO

9. Kameshwor Sah JT DADO

10. Gupta Plant Quarantine Officer Regional PQO Kakarvitta

11. Sanjeeb Sah Trader/Processor Dhulabari, Jhapa/Naksalbadi, WB, India

II. Ilam

1. Harsang Rai Plant Protection Officer DADO 9841915152

2. Krishna Prasad Poudel Trader Biblyante 9852681434

3. Narayan Poudel Agro-vet Proprietor, Gramin Krishi Beej Bhandar 9817932704

4. Kailash Bhattarai Farmer Phakphok, Mangalbare-7

5. Toyanath Bhattarai Member Janhit Krishak Sahakari Sanstha Suryoday Municipality 9752605529

6. Gopal Bhattrai Chairperson Janhit Krishak Sahakari Sanstha 9842745726

7. Thakur Khatiwada Manager Janhit Krishak Sahakari Sanstha 9842765284

Page | 84

III. Panchthar

1. Hari Prasad Pandey Plant Protection Officer DADO 9847300857

2. Surya Rai Trader Phidim Bazaar 9841725727

3. Govind Poudel Manager Ranke Bahu Uddesiya Sahakari Sanstha Ltd. 9842759915

4. Lumakant Poudel Farmer Pauwa Sartap-7, Chilingding

IV. Morang

1. Rajendra Upreti SADO

2. Lok Bahadur Limbu Letang 9817342787

3. Raju Sah Ginger trader Letang 9842245090

V. Dhankuta

1. Bisnu Katuwal Ginger trader Pakhribas 9818524921

2. Bhupal Rai Ginger trader Hile

VI. Terhathum

1. Manoj Yadav

SADO DADO 9852025945

2. Hari Gopal Acharya JT DADO 9842145832

3. Kamal Limbu Trader Jirikhimti 9842127612

4. Hari Tumbahamfe Trader Myanglung-12

5. Naresh Koirala Farmer Myanglung-11

6. Lekh Nath Dahal Farmer Jaljale-2

7. Khagendra Sapkota Farmer Aduwa Utpadan tatha Prashodan Sahakari Sanstha Jaljale

8. Krishna Prasad Dulal Farmer Aduwa Utpadak Sahakari Sanstha Oyakjung 9842482813

9. Moti Man Dhakal Trader 9852053018

10. Yub Raj Thapa Farmer Jiri Khimti 9842110894

11. Kapil Dev Singhak ED Deurali Society, NGO Myanglung 9852049082

Page | 85

VII. Dhading 1. SADO

DADO 9841421677

2. Plant Protection Officer DADO 9848482202

3. JT DADO 9851170473

4. Kumar Banskota Chairperson Ginger Producers and Traders Association 9841572497

5. Dipak Subedi Vice Chairperson Ginger Producers and Traders Association

6. Krishna Kumar Hamal Secretary Ginger Producers and Traders Association

7. Ratna Lal Shrestha Member Ginger Producers and Traders Association 9849070530

VIII. Nuwakot

1. Chabilal Sharma

HorticultureDevelopment Officer DADO 9860777548

2. Hari Prasad Adhikari JT DADO 9841534052

3. Bishnu Prasad Ojha JT DADO 9851255911

4. Narasingh Giri Chairperson Chakreshwor Krishak Samuha 9851172293

5. Gita Amatya Member DCCI 9851176783

IX. Makwanpur 1. Nirmal Gadal


2. Min Bahadur Kunwar Hort. Dev. Officer DADO 9845067620

3. Devendra Bahadur Singh JT Hatiya Service Center 9845293628

4. Bal Krishna Thapa Chairperson District Ginger Traders Association 9845070361

5. Gopal Gautam Trader Hetauda 9855069548

Page | 86

X. Nawalparasi 1. Bal Govind Tripathi

Plant Protection Officer DADO 9844029500

2. Bhagwan Shrestha Trader Arun Khola, Naya Belahani-8 9847824704

3. Lal Bahadur Saru Farmer Jaubari

4. Bhola Baniya Daldale

XI. Palpa

1. Rajendra Prasad Koirala SADO DADO 075520144

2. Nisa Kandel Horticulture Development Officer DADO 9845210424

3. Thamman Bahadur Karki Plant Protection Officer DADO

4. Rajendra Prasad Chaudhary Agronomist DADO 9847020683

5. Ramesh Kumar Barwal Trader Butwal 9857021205

6. Kamalesh Kumar Barnwal Trader Butwal 9847037273

7. Dudh Nath Pande Horticulture Officer DADO 9867161114

8. Pashupati Basyal Farmer Barangdi 9847028680

9. Madhav Prasad Ghimire Farmer Barandi 9847500588

10. Ram Prasad Pokhrel Trader, Vice President NGPTA Dumre 9857060007

XII. Syangja 1. Tej Prasad Dawadi

SADO DADO

2. Tilak Bahadur KC Horticulture Development Officer DADO 9857821735

3. Arjun Prasad Khanal Chairperson Waling Aduwa Tatha Krishi Prasodhan Pvt Ltd. 9856028005

4. Punya Prasad Aryal 9856027794

5. Shiv Lal Dumre 9856027825

Page | 87

XIII. Dang 1. Shreedhar Gyawali


2. Dhan Raj Gautam Horticulture Development Officer DADO 9848258807

3. Bablu Khan [Esmail] Trader Ghorahi 9857830414

4. Shiv Dayal Soni Trader Tulsipur 9857820233

5. Lakshman Thapa Farmer Jumlepani, Kabhre 9758501189

XIV. Surkhet

1. Vijay Giri SADO DADO 9858051811

2. Rajendra Yadav Horticulture Development Officer DADO 9848293822

3. Samir Newa Organic Mountain Flavour Chhinchu 9851038161

XV. Kailali

1. Yub Raj Pandey SADO DADO 9858422164

2. Khem Raj Joshi Planning Officer DADO 9858424626

3. Mohan Khatiwada Extension Officer DADO 9845107388

4. Lok Raj Upadhyay Agri business Officer DADO 9848427143

5. Prem Prasad Gautam Trader Sahajpur 9848624392

6. Double Bahadur Khadayet Chairperson Sahajpur Krishak Sahakari Sanstha 9749020032

7. Dhan Bahadur Khadayet

Member Sahajpur Krishak Sahakari Sanstha 9848579005

8. Khagendra Khadayet


9. Tej Bahadur Bohara

Vice Chairman Sahajpur Krishak Sahakari Sanstha 9749007232

10. Suraj Pariyar

Manager Sahajpur Krishak Sahakari Sanstha, Cooperative 9814651732

11. Rohendra Khadayet Ginger Farmer Sahajpur 9863641328

Page | 88

12. Kamal Bohara Ginger Trader Sahajpur 9848539185

13. Jeet Bahadur Khadayet

Member

Sahajpur Krishak Sahakari Sanstha 9848675196

14. Ganesh Bohara


XVI. Doti

1. Krishna Dutta Pant PPO DADO 9848784522

2. Sher Bahadur Bohara Trader, BP Nagar 091-694412

XVII. Dadeldhura

1. Tark Raj Bhatt Farmer Bhatkanda, Ashigram 9848728415

XVIII. Salyan

1. Tek Prasad Luitel SADO DADO 9857822257

2. Sher Bahadur Oli Horticulture Development Officer DADO 9868657787

3. Krishna Giri Farmer Malneta 9748520706

4. Tej Bahadur Kunwar Farmer Malneta

9847843221

5. Jhuplal Thapa Farmer Dhorchaur 9748550572

6. Hum Lal Bohara Farmer Dhorchaur 9748520719

7. Lal Bahadur Oli Trader Tunibot 9748508002

XIX. Dailekh

1. Surya Nath Yogi SADO DADO 9848031194

2. Tara Kishor Dhamala Farmer Narayan Municipality 9848063095

3. Bhakt Kishor Shrestha Trader/Chair Cooperative, Narayan NP 9868234655

XX. Sindhuli

1. Hom Bahadur Bist SADO DADO 9854041142

international markets.

Samarth - Nepal Market Development Programme (NMDP)

Oasis Complex, 49 Dhara, Lalitpur, Nepal

+977 1 5543787/5538985

www.samarth-nepal.com

[email protected]

Nepal Ginger Producers and Traders Association (NGPTA)

Pachali Shahid Shukra FNCCI Milan Marga

Teku, Kathmandu, Nepal

+977 1 4100207

[email protected]

http://www.samarth-nepal.com/

mailto:[email protected]

nepal ginger profile 2016nepalginger.org.np/pdf/report-nepal ginger-profile-2016.pdf ·...

Documents