Ginger and Turmeric Production: Improved Technologies By Jeetendra Kumar Soni

Product details

Publisher ‏: Daya Publishing House
Author : Jeetendra Kumar Soni, Vishambhar Dayal, B Lalramhlimi, Sunil Kumar Sunani, Sunil Doley, V K Mishra
Language ‏: English
Edition : Latest By Publishers
Book Cover : Hard Back
ISBN : 9789354617003

Table of Content

Message v Foreword vii Acknowledgement ix Preface xi About the AUTHORS xiii Abbreviations and Symbols xv 1. MAJOR SPICES IN MIZORAM STATUS IMPORTANCE AND SCOPE 1 1.1 Introduction 1 1.2 Status and importance of spices in Mizoram 4 1.3 SWOT analysis (Strengths Weaknesses Opportunities and Threats) for spice production in Mizoram 7 1.4 Different types of spices in Mizoram 8 1.5 Overview of major spices in Mizoram 9 1.6 Constraints of spice production in Mizoram 10 1.7 Scope of spice production in Mizoram 11 References 12 2. LOCAL GERMPLASM OF GINGER AND TURMERIC 14 2.1 Introduction 14 2.2 Importance of local germplasm 14 2.3 Utilization 14 2.4 Black turmeric: its importance and cultivation 15 2.5 Mango Ginger: its importance and cultivation 18 2.6 Black Ginger: Its importance and morphological description 19 2.7 Wild turmeric: Its importance and morphological description 20 2.8Future thrust 20 2.9 Conclusion 21 3. SCIENTIFIC CULTIVATION OF GINGER UNDER MIZORAM CONDITION 23 3.1 Introduction 23 3.2 Importance of ginger 24 xx GINGER AND TURMERIC PRODUCTION IMPROVED TECHNOLOGIES 3.3 Health benefits of ginger 25 3.4 Utilization of ginger 25 3.5 Origin and distribution 25 3.6 Types of ginger 26 3.7 Scientific cultivation of ginger 27 3.8 Cropping system 37 3.9 Harvesting and yield 38 3.10 Post harvest handling of rhizomes for seed purpose 38 3.11 Processing of ginger 38 3.12 Problems and prospects 41 3.13 Conclusion 42 References 42 4. SCIENTIFIC CULTIVATION OF TURMERIC UNDER MIZORAM CONDITION 44 4.1 Introduction 44 4.2 Importance of turmeric 45 4.3 Health benefits of turmeric 45 4.4 Utilization of turmeric 46 4.5 Origin and distribution 46 4.6 Types of turmeric 47 4.7 Scientific cultivation of turmeric 48 4.8 Cropping system 54 4.9 Harvesting and yield 55 4.10 Post-harvest handling of rhizomes for seed purpose 56 4.11 Processing of turmeric 56 4.12 Problems and prospects 60 4.13 Conclusion 61 References 61 5. DISEASE AND PEST MANAGEMENT OF GINGER AND TURMERIC: AN INTEGRATED APPROACH 63 5.1 Introduction 63 5.2 Diseases of ginger and their integrated management 64 5.3 Diseases of turmeric and their integrated management 72 5.4 Insect pests of ginger and turmeric and their integrated management 79 5.5 Conclusion 90 References 90 GINGER AND TURMERIC PRODUCTION xxi IMPROVED TECHNOLOGIES 6. TECHNOLOGIES DEVELOPED AND EVALUATED UNDER AICRP ON SPICES FOR MIZORAM 92 6.1 Introduction 92 6.2 AICRP on Spices in Mizoram 92 6.3 Technologies developed and evaluated under AICRP on Spices for Mizoram 94 6.4 Publications under AICRP on Spices 102 6.5 Constraints 103 6.6 Future prospects 103 6.7 Conclusion 104 Acknowledgement 104 References 104 7. FARMERS OUTREACH ACTIVITIES UNDER THE ALL INDIA COORDINATED RESEARCH PROJECT ON SPICES 105 7.1 Training 105 7.2 Field Day 108 7.3 Demonstration 109 ANNEXURES 113