Research on Ginger in Meghalaya Essay Example

as they have observed that the local climate is favorable for the crop to flourish and there is a consistent market demand for their produce. However, their main concern revolves around the frequent occurrence of root and stem rotting in the plants, which results in significant losses in terms of time and money invested in cultivation.

Stem rot is more common than root rot and occurs between June and September. The farmers do not have a solution for these types of infections. Their only action is to remove the entire crop and discard it far away from the cultivation area. Sometimes they even burn the affected crop, but this rarely helps because the infection tends to spread to the entire row or field. They practice Jhum cultivation to soften the soil and aid in ploughing. They also understand the benefits of crop rotation and implement it every three years. Occasionally, they provide manure to the crop using poultry, pig, and cow droppings.

They stated that although they have received training from the horticulture officers, they tend to revert back to their traditional cultivation methods after initially applying the taught methods. They store the seeds properly and do not encounter any issues with seed spoilage prior to the cultivation period. The closest market for them is the Umsning market, which takes place once a week. At this market, middlemen traders come to buy their crops at rates of 1,100 – 1,200 rupees per 40 kgs, which is the standard unit of weight used for ginger and turmeric in the entire area. However, if they believe they can get a better price at the Iewduh market in Shillong or

if they need to go to Shillong for personal reasons, they take their ginger along, which fetches them a price of around 1,500 – 1,600 rupees per 40 kgs. From there, the team traveled to Sohpdok village, which is approximately 5 kms away from Umsning.

During our visit, we engaged with the headman of the village and approximately 15 farmers at the processing unit. This unit is located near the SSA school premises. We discovered that RRTC, Umran has played a significant role in expanding the cultivation of ginger through their intervention and assistance. The processing unit has received 3 driers, 2 slicers, and 1 pulveriser from North Eastern Hill University, although they are not yet operational. The cultivation practices and issues discussed earlier remain the same. However, the villagers mentioned that when traders come to collect ginger from the village, they sell it at a rate of approximately 900 – 1,000 rupees per 40 kgs. Our last stop for the day was at Regional Resource Training Centre (RRTC) Umran, which is managed by the Catholic Church and led by Father James. This center covers a vast campus of about 400 acres and provides training for various livelihood and entrepreneurship programs. One of their primary activities is running a food processing center, which includes processing turmeric and ginger.

The ginger undergoes several treatments including peeling, trimming, weighing, washing, and boiling with citric acid to prepare it for packaging as Ginger Candy. Afterward, it is mildly dried and combined with fine sugar in specific proportions. The mixture is then properly dried and topped with sugar before being packaged and labeled for sale at a retail price of 35

rupees for every 100gms.

The staff responsible for the processing unit states that the total cost of labor and activities from beginning to end is approximately 120 - 150 rupees per kg. Meanwhile, the retail price is 350 rupees per kg resulting in a profit of 200 rupees per kg.

Alternatively, the ginger can be converted into powder form by soaking the dried ginger in Sodium Carbonate solution to enhance its shelf life. It is then ground into powder and packaged.

Turmeric is also sold in powder form in stores. The company's main concern is marketing, as they have limited access to the market through their retail outlet near the national highway and a few retail shops in Shillong. On February 13, 2013, the team traveled to Nongpoh and visited Umkon village, which is 23 kilometers away. We only spoke to about 5 farmers there due to a funeral taking place in the village.

Ginger cultivation is widely practiced in households, with turmeric cultivation being more common on a smaller scale for personal use. Most households produce over 500 kgs of ginger per year, with some producing as much as 3 or 4 tonnes. The primary market for ginger is in Umden, where it is sold for around 1,000 rupees/40 kgs, while the seed is sold for 35 rupees/kg. Local farmers and new farmers buy the seed, while middlemen and commission agents purchase the raw ginger to supply to Guwahati or Kolkata. The main concern for farmers is their lack of knowledge in disease prevention, particularly when it comes to stem and root rot. However, the farmers also shared how ginger cultivation has improved their overall quality of

life in the area.

There is no value-added activity for the ginger produced in the area. At around 4 pm, we departed for Byrnihat to visit the North Eastern Regional Agricultural Marketing Corporation Ltd (NERAMAC), which has a processing plant for extracting ginger oil from fresh or raw ginger. The plant has a capacity of approximately 3 to 5 tonnes per day and yields 1.

The major problem faced by the team is the availability of raw ginger. Most of the ginger produced in the region is being sold to middlemen at a higher rate. On 14th February 2013, the team left Shillong at around 8 AM to visit the turmeric belt of West Jaintia Hills District. We stayed at CTC hotel and were supervised by Mr Lyngdoh, a horticulture officer with the Government.

During our visit to Wahiajer village in Meghalaya, we had the opportunity to interact with two farmers. One of the farmers had recently started cultivating ginger due to the presence of a market and the favorable soil conditions for growing ginger. Recognizing these factors, he decided to cultivate ginger and save the harvested produce as seed for the next year. When we arrived, we asked him to show us where the ginger seeds were being stored. However, upon digging up some of the seeds, we discovered that the ginger was moist, wet, and infected with fungus, with budding already starting. The farmer mentioned that he had not received any training on how to cultivate, harvest, and store ginger, and therefore was unsure of the proper procedures to follow. We advised him to remove all of the stored ginger and dry it

in the shade, suggesting that he also treat it with organic chemicals available at the horticulture office in the block. As a beginner in ginger cultivation, he lacked knowledge about the entire process, aside from knowing the potential price he could receive from selling his products in the local market. Similar to other farmers in the area, he also practiced slash and burn cultivation.

We met another farmer who has been cultivating ginger for several years. However, he expressed disappointment with the lack of financial assistance and training from the government. As a result, he is considering switching to tomato cultivation, which currently has a better market in the area. The horticulture department is also neglecting ginger farmers while promoting tomato cultivation.
We then visited the Laskein grinding and processing centre, which consists of a Federation made up of 9 clusters, 30 villages, and about 100 Self-Help Groups (SHGs). The centre was established in 2007 with the aim of improving livelihoods and income in the area.

The processing unit was established using MRDS technology, which assists in both training manpower and conducting marketing activities. The unit is equipped with dryers, slicers, pulverizers, and, for the first time this year, an oil extractor machine. The machine will be operational starting from this year, but the staff still requires training on how to use it. The ginger processing steps in this unit include washing, boiling, slicing, drying, grinding, and packaging. Last year, the production of turmeric powder reached approximately 3 tonnes, and this year they are aiming for a higher quantity.

The association's clusters of villages are committed to delivering raw turmeric produce to the processing centre, and the Federation

purchases it at 30 rupees/kg. Last year, turmeric was sold in powder form at 250 rupees/kg. Of this amount, 230 rupees goes back to the farmer and 20 rupees is retained by the federation. The team spoke with approximately 30 farmers who have been cultivating turmeric for generations, inheriting the practice from their forefathers. They expand their cultivation when there is a market and it contributes to their income generation. Farmers face similar problems throughout the state, particularly with diseases and lacking knowledge on how to combat them. The farmers appreciate the assistance provided by MRDS, which offers knowledge and funds, albeit in small amounts. This intervention helps them increase their income and improve their living conditions.

On February 16, 2013, the team visited Mr. W. Nongspung's processing centre located at Laitkor, approximately 12 kilometers from Shillong. Mr. Nongspung took advantage of the PMEGP scheme from DIC, Shillong to establish his processing centre there. However, the unit processes fewer spice products as it only supplies dry turmeric to Amalgamated Plantations, a company based in Guwahati at Christian Basti, on a commission basis. The commission rate is 20 rupees per kilogram. Mr. Nongspung supplies around 30 tonnes of dry turmeric annually, and the company provides full financing in advance.

As a result, he started processing small amounts of dry turmeric. Additionally, he began processing fruit juices such as star fruit and cherry, along with pickling ginger, radish, chillies, and bamboo shoots. While his products are labeled as organic, there is no documented certification to support this claim. He obtains packaging materials from an Industrial estate in Guwahati and gets the labels printed locally in Shillong.

He states that his

main challenge is his lack of knowledge in marketing his products on a large scale and understanding branding. The team has observed the following parameters in the production areas they visited:

a) Area and Production:

In the visited area, most households in the villages are unaware of their ginger and turmeric cultivation plot sizes. Conversations revealed that each family typically cultivates an area ranging from 1 acre to 4-5 hectares. Regarding production, each household produces anywhere between 750 kg to 5 tonnes.

b) Land Use:

Cultivated land is usually rotated or sometimes shifted, with traditional practices like bun cultivation commonly followed.

The initial step in preparing the area for cultivation involves placing soil on top of the leaves. The mixture is then burned slowly, often left overnight, to soften the soil and make it easier to till. This process also helps sterilize the soil. The majority of agricultural land is privately owned and managed by individual farmers, although some have been leased to non-agricultural individuals such as traders, government servants, or villagers who have migrated in exchange for a small fee or the products they produce. For ginger and turmeric cultivation, slopes and terrains under tree shade are typically chosen.

The land is typically not ploughed, but rather holed and dug up to about 6 to 7 inches for burying the seed. Only a few farmers use animal dung as manure, while others leave the soil as is. There are insufficient irrigation facilities to retain water during the rainy season, so the crop absorbs as much water as possible during that time and dries out in the remaining months. After the harvest, rhizomes with no injury spots, multiple buds,

and good health are chosen as seed. Turmeric seeds are stored above ground in the shade, with minimal risk of infection. However, ginger seeds are more complex; they are commonly infected with fungus and often bud before the sowing season.

The conventional method of storage involves digging a pit below the ground and covering the seed with a thin layer of soil, which attracts moisture and fungus, leading to seed spoilage before the sowing season. Many farmers have reported this issue. e) Planting is typically done between April and May, coinciding with the beginning of the rainy season. The rhizomes are planted approximately 6 inches apart and 6 to 8 inches deep, covered with soil. When planting, the rhizomes are broken and ensured to have at least 4 to 6 budding sprouts. Turmeric and ginger are usually cultivated alongside other vegetables like beans, maize, and pumpkin in the field.

f) Harvest must be done when the crop is mature, which is indicated by the death of the stem and leaves. This process typically takes place between early November and the end of January. The seed is usually left until the end of February to ensure it reaches maximum maturity. Occasionally, farmers will consider market demand and harvest the crop as needed.

g) The marketing of ginger and turmeric typically occurs at weekly local markets near the villages and sometimes at Iewduh in Shillong. Commission agents, middlemen, and traders purchase the products at wholesale rates from local markets. They then sort and grade the products according to quality and pack them in gunny bags for transportation outside the state. Turmeric is usually traded as a dry material in the

form of slices or powder, while ginger is traded in its raw or fresh state. Thus, middlemen have control over the ginger and turmeric market in the entire state.

h) Costing:
1) Cultivation-(umsalait):
For 1 hectare of land, approximately 10 people are needed for 60 days, with a labor cost of Rs 200 per day.
(a) Labor: 10 x 60 = 600
(b) Labor Cost: 600 x 200 = Rs 1,20,000
(c) Seed Cost: Rs 30 x 2000kg = Rs Rs 60,000
Direct Total Cost= Rs 1,80,000
The production from 2000kg of seed is around 5 tonnes.

And the cost of raw turmeric is Rs 30/kg. The production output is 30 x 5000 = Rs 1,50,000. Therefore, it can be seen that the expenditure exceeds sale. As a result, instead of benefiting from the agricultural activity, the farmers are suffering losses. They cannot understand this because no costing method is being followed. 2) Processing-(laskein) Cost of raw turmeric is Rs 30/kg. If 100kg is taken for processing, then the cost of procuring raw turmeric will be Rs 3000. One kg of raw turmeric when dried will produce only 1kg.

Therefore, 100kg of turmeric will yield 17kg of dried turmeric. The cost of dried turmeric is calculated at Rs 176/kg, with additional indirect costs of Rs 100/kg for sorting, washing, drying, slicing, grinding, packaging, transportation, electricity bills, and miscellaneous fees. This brings the total cost per kilogram to Rs 276. The selling price of 1kg powdered turmeric is Rs 250. Unfortunately, this results in a loss for the farmers due to expenditure exceeding sales. Thus, it is evident that there is a need to reduce direct costs and increase the Seed to Production Output in order

to generate higher revenue. However, introducing power tillers is not viable in the cultivated areas located in remote terrains and slopes.

Organic Practices And Scope Of Certification

Given that the cultivation method in the entire state is predominantly organic, it is crucial to raise awareness among farmers about the benefits of obtaining organic certification. This is especially important since organic products command higher prices in the market. In discussions with farmers, it was determined that while organic farming is practiced, it largely relies on traditional methods such as slash and burn and composting. However, the "slash and burn" approach is not considered organic as it destroys the beneficial microbes that fertilize the soil. Additionally, farmers lack knowledge and access to organic pesticides like Trichogramma, which can be obtained from the State Biological Control Laboratory in Shillong.

And Trichoderma is currently in the testing stage and will soon be available for use in Ginger and Turmeric. However, some farmers have not undergone organic certifications for several reasons:

1. They lack awareness about organic certifications and its potential.
2. The farmers have not received any training methods regarding organic farming.
3. They are also unaware of the market and its demand for organic products.
4. The certification process takes up to three years, and the certificate must be renewed annually, making it lengthy.
5. The process is also expensive.

Problems Faced By The Farmers/ Producers At Production Level

1. The horticultural crops have a low yield, with a ratio of 1:2.The text highlights some issues in agriculture, including the prevalence of bacterial and fungal infections affecting both stem rot and root rot. It also mentions
   

unsuitable farming practices with poor drainage systems, limited crop rotation, and the negative impacts of Jhum cultivation on soil microorganisms. Additionally, it mentions the absence of organic manure and treatment of seeds before sowing, as well as a lack of capacity building measures to address infections and other diseases. In terms of post-harvesting and processing, 99% of farmers sell ginger as a raw produce, while turmeric is often converted into dry slices or powder, but on a smaller scale.

1. The market is dominated by middlemen.
2. There is no system for grading ginger based on size and quality.
3. The seed to be stored is not harvested at the right time, so it is not mature enough to resist spoilage and not properly dried to resist fungal infection.
4. There is a lack of knowledge and training on how to store the seed.
5. There is a lack of knowledge regarding value addition activities that can fetch a premium price.
6. There is a lack of appropriate technology and infrastructure for modern storage.

Suggestions For Training/mbda Intervention Cultivation Level

1. Treat the seed with organic chemicals such as Trichoderma, one day before sowing, to control any seed infection later on.
2. Use organic compost manure to increase yield and productivity.
3. Ensure proper inter-culture activities every month.
4. Dig horizontal drain-like pits, about ?ft deep and perpendicular to the cultivation rows in terrain areas, for water and manure retention.
5. Provide training on capacity building measures to tackle infections and diseases of both root and stem.
6. Practice rotation cultivation of turmeric and ginger with leguminous plants on a yearly basis to replenish the nitrogen content of the soil.
7. Harvest the seed that needs to be stored when it has matured.The listed actions for post-harvesting are grading and segregating the
   

harvest if necessary, properly drying the seed under shade for a week to prevent moisture and fungal infection during storage, implementing a modern storage method by digging a hole in the ground and covering it with soil and wet mud to prevent moisture, teaching costing methods, keeping records and conducting internal assessments, raising awareness of the importance of value addition after harvesting, organizing exposure visits, and encouraging officers at various levels to actively participate in training and intervention. The lack of value addition in the state for both Turmeric and Ginger is attributed to market control by middlemen, which leads to price fluctuations.

In regard to Ginger, there are limited value addition activities being practiced in the state, with only a small percentage converted into Ginger Candy at RRTC and NERAMAC, Byrnihat. The remaining raw ginger is packed into 40kg gunny bags and directly transported to Guwahati and Kolkata. This lack of value addition activities means we miss out on the potential higher earnings that could be achieved through proper knowledge, skills, and machinery being set up within the state.

Unlike Ginger, people are more aware of the better price that powdered Turmeric fetches in the market. While a few turmeric processing units have been set up by SHGs at the cluster or village level, such as one in Laskein Block and smaller individual grinding units in Shangpung and Laitkor, there are also many small entrepreneurs who take their dry turmeric to grind at these units. They then sell their products in local markets and the main market, Iewduh in Shillong.Around 70 percent of the workforce involved in cultivating turmeric and ginger are women. While men typically

participate in activities requiring physical strength, such as ploughing, they often switch to different types of work or migrate to other villages in search of employment once the sowing season begins.

There is a need for significant improvements in Meghalaya to enhance livelihood security by integrating growth value chains and market linkages.