Ginger production and processing technology dissemination in Dang, Nawalparasi and Parbat Districts

Submitted to MICRO ENTERPRISE DEVELOPMENT PROGRAMME (MEDEP/NEP/97/013)

Submitted by: Buddhi Prakash Sharma Nepal Agricultural Research Council (NARC) Ginger Research Programme, Kapurkot

February 2003

TABLE OF CONTENT Acronyms 1. 2. 3. 4. 5.

6 7 8 9

Background of the programme…………………………………………………..…………3 Objectives……………………………………………………………………….……………5 Expected outputs…………………………………………………………….………………5 Methodology……………………………………………………………….…………………5 Training………………………………………………………………….…………………....5 5.1 Production technology training…………………………….……………………....6 5.1.1 Parbat…………………………………………………………………………....6 5.1.2 Dang …………………………………………………………………………....7 5.1.3 Nawalparasi ………………………………………………………………........7 5.2 Production Technology Demonstration ……………………………………........8 5.3 Value added products training……………………………………………………..9 5.4 Storage and dry ginger processing… ……………………………………….....10 5.4.1 Nawalparasi ……………………………………………………………….......11 5.4.2 Parbat………………………………………………………………………......12 5.4.3 Dang…………………………………………………………………………....13 5.5 Pre and Post training evaluation………………………………………………....13 Ginger Entrepreneur and traders workshop………………………………………...14 Suggestions and Recommendations…………………………………………….......15 Acknowledgements…………………………………………………………………....16 Photo gallery…………………………………………………………………………....17

ANNEX Annex I Annex II Annex III Annex IV Annex V Annex VI Annex VII Annex VIII Annex IX Annex X Annex XI Annex XII Annex XIII Annex XIV Annex XV Annex XVI Annex XVII Annex XVIII Annex XIX Annex XX Annex XXI Annex XXII Annex XXIII

List of participants in the First phase (production technology) training…………..30 Programme Schedule of First phase (production technology) training…………...31 List of participants in the Second phase (value addition) training………….…..…32 Programme Schedule of Second phase (value addition) training………………...33 List of participants in the Third phase (storage and drying) training………..….…34 Programme Schedule of Third phase (storage and drying) training……………...35 Terms of reference of consultant…………………………………………….…….…36 Consultants working man days…………………………………………..….…..37 Ginger candy…..…………………………………………………………….…..38 Ginger squash…………………………………………………………….……..42 Ginger pickle…….………………………………………………………….……43 Ginger pickle ………………………………………………………………....….45 Botanical classification of ginger….……………………………………….…….47 Ginger cultivation technology………………………………………………..…..49 Importance and uses of ginger…………………………………………………..55 Cost benefit analysis of ginger farming…………………………………….……58 Disease in ginger farming…………………………………………………....…..61 Disease economically effecting ginger farming ………………………….…..….63 Ginger processing: Products, Business and Quality…………………………….…65 Marketing management of ginger…………………………………………………….68 Ginger peeling machine………………………………………………………………..70 Ginger solar drier……………………………………………………………………….74 Ginger storage technology…………………………………………………………….78

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Acronyms ADB

Agriculture Development Bank

ADO

Agriculture Development Office

AEC

Agro Enterprise Center

CRT

Center for Rural Technology

DDC

District Development Committee

DPM

District Programme Manager

EDF

Enterprise Development Facilitators

EDO

Enterprise Development Officer

HICODEF

Himalayan Community Development Forum

HMG

His Majesty’s Government

MASL

Meters Above Sea Level

MEDEP

Micro Enterprise Development Programme

MoICS

Ministry of Industry, Commerce and Supply

PDDP

Participatory District Development Programme

REDA

Rural Economic Development Association

UNDP

United Nations development Programme

VDC

Village Development Committee

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1. Background Micro-Enterprise Development Programme (MEDEP) is implemented by His Majesty's Government, Nepal (HMG/N), Ministry of Industry, Commerce and Supplies (MOICS), with technical and financial supports of the United Nations Development Programme (UNDP). The goal of programme is poverty reduction of low-income families by facilitating them to create and develop sustainable microenterprises. The programme was initiated in July 1998 and is in its 5 th year of implementation. The program has been implemented in a phase-wise manner with representation of two districts each from the five development regions. The programme initiated its activities in three districts, Nawalparasi, Nuwakot and Parbat from the third quarter of 1998 under the first-phase plan while MEDEP programs in Baitadi, Dhanusha, Sunsari and Tehrathum were initiated in 1999. The programme implementation in Dadeldhura, Dang and Pyuthan district was initiated in the first quarter of 2000, bringing the total number of districts under MEDEP to ten. Targeting low-income families and supporting them to operate sustainable microenterprises requires input of various important components of enterprise development such as entrepreneurship development, management skills, technical skills, appropriate technology, marketing linkages, micro-credit and institutional development of micro-entrepreneurs. In Nepal there are institutions/organizations that have expertise of providing enterprise development services in either of these individual components such as Agriculture Development Bank, Department of Cottage and Small Industry, Cottage and Small Enterprise Development Board, Industrial Enterprise Development Board, Federation of Nepalese Chambers of Commerce and Industry, Federation of Nepalese Cottage & Small Industry. But, as coordination, common approach and linkage were lacking among these organizations, the impact of all these organizational services was not to the desired level. Realizing this, MEDEP has adopted integrated package approach where major micro-enterprise service delivery organizations are actively coordinated to support micro-entrepreneurs in all of the above components in sequential and systematic order. The Micro-enterprise Development Programme is meant to be an academic instrument to integrate namely, teaching, research, and community outreach. The programme draws support from other private and public institutions at the local level, whose focus is also in the field of micro and small enterprises development and employment and income generating activities. It is a built on process of social mobilization whereby it tries to give economic momentum to the already built up social capital by other community mobilization programmes. The programme is a partnership between service delivery systems and local bodies to develop and promote micro-enterprises in Nepal for poverty alleviation. The stakeholder partners of the programme are:

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• • • • • • •

Industrial Enterprise development Institute Department of Cottage and Small Industries Cottage and Small industry Development Board Agriculture Development Bank/Nepal Federation of Nepalese Cambers of Commerce and Industries Federation of Nepal Cottage and Small Industry District Development Committees

Objectives In order to achieve the goal of poverty reduction of low-income families through the development of sustainable micro-enterprises, MEDEP has adopted following three objectives; Development of micro-entrepreneurs – Based on the market potential and special needs of women, new and existing stunted micro-entrepreneurs from low-income families are linked to local service delivery organizations so that their microenterprises are created, operated and developed and income of their families is increased. Creation of sustainable service delivery mechanism for micro-enterprises – Micro-enterprise service mechanism has been created through the networking of local organizations in sustainable enterprise partnership with micro-entrepreneurs and building the local capacity of local government and community through participatory programme management and shared information systems. In line with this objective, District Programme Implementation Committee (DPIC) including all major organizations is formed in all MEDEP districts. Facilitate in government policies and guidelines on micro-enterprise development – Based on the MEDEP experience, existing government policies on the micro-enterprise sector such as micro-enterprise development, employment generation and micro-enterprise promotion are being reviewed by a team of Consultants. A draft copy of policy document for micro-enterprise development has been prepared and is ready for submission to government. With financial support from the Australian Community Assistance Scheme (ACAS) of the Australian Agency for International Development (AusAID), MEDEP has implemented ginger focused programme ‘Production, Processing and Marketing of Ginger in Nawalparasi, Dang and Parbat Districts by Entrepreneurs Association since December 2001. The programme primarily focuses on increasing the living standards of the families living below the poverty line by facilitating them to involve in production and marketing of ginger and ginger based products by making specific concentration on four components required for successful operation of ginger-based enterprises, namely production, processing, marketing and institutional development. This report is the result of the activities carried out for the dissemination of ginger production and processing in Dang, Parbat and Nawalparasi districts.

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2. Objectives To disseminate improved package of practices of ginger cultivation, methods of minimizing post harvest losses, value added products preparation and quality processing of ginger.

3. Expected out puts 1. Selected entrepreneurs of MEDEP supported districts acquainted with improved package of practices of ginger cultivation. 2. Selected entrepreneurs gained practical knowledge to prepare value added ginger products (Candy, Pickles and Squash) in each districts. 3. Technologies for quality dry ginger processing disseminated and awareness developed towards cleanliness quality and standards of dry ginger.

4. Methodology 1. 2. 3. 4.

Selection of entrepreneurs as per MEDEP selection criteria Training course, material and venue arrangements Programme implementation as per schedule in all the three districts. Follow up, Pre and post training evaluation.

District Programme Implementation Office (DPIO) arranged training venue, selection of participants, training materials and logistic support to participants. The following were the courses of studies in the training. Production technologies • • • • • • • • •

National and global status of ginger with respect to production and marketing Botanical description of ginger and its relative crop species Utilization of ginger Selection of ginger varieties based on end-use Prior to planting Seed rhizome selection and treatment against the rhizome rot Disease management with special reference to rhizome rot Economically important insect pest management Harvesting, cleaning, grading and storage Cost benefit analysis of ginger production with respect to production site

Value added process product preparation • • • • • • •

World trade of value added products. Processing methods of “Ginger Candy” Processing methods of “Ginger Pickle” Processing methods of “Ginger Squash” In-vitro ginger rhizome preservation Utilization of by products from pickle and Candy preparations Sterilization, packing and labeling

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•

Cost benefit analysis of processed products

Quality dry ginger processing • • • • •

Installation of solar dryers and peeling machines in Dang, Parbat and Nawalparasi Introduction of parts and their function in peeling machine and solar dryers Bleached and unbleached dry ginger preparation Introduction to quality parameters and International standards of dry ginger Effect of harvesting on quality of ginger

5. Training Keeping in view of achieving expected out puts of the technology dissemination, project activities were divided in three parts. Pre planting production training, value added product preparation and quality dry ginger processing.

5.1

Production technology training

Programme schedule for First phase of training Districts Parbat

Date 6-7 March, 2002 8-10 March 11-12 March

Activities Travel to MEDEP Parbat, Kusma from Salyan Ginger production training Return to Kapurkot, Salyan

Dang

25 March, 2002 26-28 March 29 march

Reach MEDEP Dang, Office from Salyan Ginger production training Return to Kapurkot Salyan

Nawalparasi

10 April, 2002 11 April 12-16 April 17-19 April

Stay at Narayanghat, meet MEDEP staff Nawalparasi Departure to Dhaubadi /Ruchang Ginger production training Return to Kapurkot Salyan

5.1.1 Parbat As per the agreed training programme DPIO Parbat had arranged stationary, training material, venue and selection of participants from ginger pocket areas of Parbat. All together 16 entrepreneurs and 6 MEDEP staffs had participated in the three days production training. Two VDC chairman had also participated with their own interest. Participants list is given in Annex I. The participants were selected from the following 7 VDCs based on the resource potential of ginger. 1. Tilahar 5. Lunkhu

2. Deopur 6. Balakot

3. Khanigaun 7. Banskharka

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4. Kurgha

In the planning session it was decided that, as per demand, 6000 kg seed rhizome of ginger would be made available from ginger seed growers cooperatives in consultation with REDA Palpa. After getting seed materials facilitators will further demonstrated and assisted in ginger planting as per instructions given by the expert. During the training, special emphasis was given on soft rot free seed rhizome selection and seed treatment against rhizome rot disease of ginger. In addition, there was slide show for disease and insect pest identification, mode of insect damage and disease symptoms under field conditions. Development programmes and various line agencies ADB, ADO, PDDP and DDC Parbat had been invited in the closing ceremony of first part training. All the agencies had expressed strong support for the promotion and development of ginger based enterprises in the districts. 5.1.2 Dang Dang is one of the producer and supplier of fresh and dry ginger. Foothills of the Mahabharat range are the main domains of ginger production in Dang. Tulsipur is the main collection and trading center of dry and fresh ginger, which serves for Salyan, Rukum and some part of Rolpa. Major VDCs for ginger production identified by the ADO Dang are:1. Syunja 5. Bijauri

2. Jumle pani 6. Shantinagar

3. Kamirechaur 7. Panchakule

4. Hapur 8. Bagmare

Keeping recent political situation in view, MEDEP Dang had selected Hapur for first three days production training. All participants were from Hapur covering the villages Narebang, HileKhark, and Ratanpur. Fifty percent participated entrepreneurs were illiterate. However, they have their indigenous knowledge of ginger cultivation. Two MEDEP staff Mr Subash Kunwar and Mr Prakash Pande had participated through out the training period where as Mr Rajendra Shrestha (DPM) and Hurmat Oli (Admin) involved in the first day just to start up the training. In the programme planning session entrepreneurs showed the interest to have improved variety of ginger “Kapurkot Aduwa-1”. This year was the worst price of ginger. They were unable to sell their own produce even at Rs 3.5/kg. Under the low price circumstances they had decided just to plant disease free seed material of their own adopting the seed selection and treatment methods learned in the three days training. Improved Variety had seed price of Rs 25 /kg, they could not take additional risk investing on ginger business without having assured price in the coming season. Regarding with the selection of entrepreneurs for training it was more localized in one VDC. It was advised to select entrepreneurs from Bijaury, Shantinagar and Bagmare area for Value addition and Dry ginger processing training to be conducted later. 5.1.3 Nawalparasi

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MEDEP Nawalparasi had organized one-day orientation workshop at Dhaubadi located on Mahabharat hill 1500 masl. DDC Chairman, ADO, DDC regional member of Nawalparasi, ADB manager of local bank, ginger traders of Arunkhola, Jhyalbas and Dhaubadi along with VDC chairmen and innovative farmers of ginger grower of hill areas particularly of four V D Cs, Naram, Rakuwa, Mithukaram and Ruchang. Ginger Research Programme Coordinator from Kapurkot, and representative from REDA were also participated in the workshop. Mr. Rajan K C had presented all the MEDEP activities with special focus to ginger production and processing programme to be launched in 4 VDC of Nawalparasi. Major bottle necks and causal factors of low yield as well as poor quality dry ginger, processing difficulties of smoke dried ‘Sutho’ and marketing systems identified and realized as: • • •

Disease (Rhizome rot) Deforestation of community forest to process dry ginger Low price of ginger due to Poor quality processing Monopoly of local traders Newly introduced plant quarantine system In India

During the workshop consultant had displayed ginger processed products, white dried ginger of national and international grade, ginger oil, ginger oleoresin and ginger candy. Most of the participants saw white ginger and other ginger processed products for the first time. It was very impressive which helped in motivation to all the participants for implementing ginger programme in the district. Three days ginger production training programme was organized in HICODEF field office located at Byaghan, Ruchang. Entrepreneurs from four VDC Naram, Ruchang, Mithukaram and Rakuwa were participated in the training. MEDEP staffs Mrs. Jayanti Nakarmi (Programme Coordinator) and Ms Bhagirathi Thapa (Facilitator) had facilitated the training programme. In programme planning session entrepreneurs showed interest to have improved ginger variety ‘Kapurkot Aduwa-1’ for observation. As per the entrepreneurs demand for advance knowledge of white dry ginger processing, 5 kg ginger rhizomes were peeled off with the help of bamboo knife. After properly washing with water exposed to Sun light over a Tin sheet just for preliminary observation to estimate the dry ginger recovery and time taken for drying under that environment. Value added ginger products were also displayed during the training period. Participants showed much crazy specially to learn the processing ginger candy.

5.2

Production Technology Demonstration

Demonstration is one of the most effective tools of teaching learning process. Making seed size rhizome out of big clump is an art and needs experience. Soft rot disease free rhizome selection and seed size making is simultaneous work but requires close and serious look on to the broken surface. Participants of Nawalparasi and Dang have got opportunities to plant ginger during the course of training. Where,

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they exercise improved methods of planting in the field right from seed selection, seed treatment, land preparation, fertilizer calculation, planting and mulching. Unfortunately, in Parbat suitable field was not available for practical. However, seed selection, soft rot identification during seed size making practiced with 5 kg of fresh ginger. In other hand participants had an opportunities to see all the activities of ginger cultivation through colorful slides prepared by consultant himself.

5.3

Value added of ginger

This is the second part of the technology dissemination. Production part have completed during Mar-April in all the three districts. As per the revised programme implementation schedule proposed in the first report value added product preparation training was organized in collaboration with the concern districts. Programme schedule for second phase of training Districts Parbat

Date 17, Aug 18-24, Aug 25, Aug

Activities Travel to MEDEP Parbat, Kusma Training on value added products Return to KTM

Nawalparasi

30,Aug 31,Aug 1-7 Sept 8,Sept

Stay at Narayanghat, meet MEDEP staff Parasi Departure to Dhaubadi/Ruchang Training on value added products Departure to Dang

Dang

9,Sept 10-16 Sept 17-18 Sept

Reach MEDEP Dang, Office Training on value added products Return to KTM

Ginger entrepreneurs of three districts from their respective ginger production sites had been selected with special emphasis on value added products preparation. Ginger production farmer’s group has already been formed in the district. The participants are expected to establish ginger processing micro-enterprise in the community or in the local town area after the training. In each district more or less same activities were performed during the 6 days of training. Programme schedule is shown in Annex II. The following ginger processed products were prepared by trainee themselves during the training period. Methods of preparation have been given in technologies dissemination Annex IX-XII. SN Products prepared 1 Ginger Candy 2 Ginger pest Pickle 3 Ginger – Garlic Mixed Pickle 4 Ginger Squash 5 Ginger Mada

Parbat 6 Kg 2 Kg 2.5 Kg

Nawalparasi 9 Kg 3 Kg 3.5 Kg

Dang 6 Kg 2 Kg 2.5 Kg

7 Bottles 250 g

9 Bottles 500 g

7 Bottles 500 g

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Apart from these preparations, follow up of previously conducted production training, Disease insect pest identification and control measures, demonstration of mother rhizome retrieval in the farmer’s field were also covered during the second phase of training. Mother rhizome retrieval practice may not be profitable to four VDCs of Nawalparasi because of high transportation cost (Rs 5/ 2.5 Kg) to Jhayalbas. Processed dry ginger (Sutho) is only the best option to ginger entrepreneurs. Participation of entrepreneurs A reasonably good number of women farmers’ participation was there in Parbat and Dang districts represented from their respective farmers group, whereas in Nawalparasi farmers of four potential ginger producing V D Cs namely Ruchang, Mithukaram, Naram and Rakuwa were participated. Women participation was poor. However, there were good representatives of dominant Magar ethnic society. Four potential entrepreneurs and one EDF from Pyuthan also actively participated in the training programme in Nawalparasi. Similarly, four farmers and one EDF from Baitadi were also actively participated in Dang. In the closing ceremony, representatives form the partner organization and other line agencies were invited to put their views in about the programme.

5.4

Storage and dry ginger processing

Programme schedule for third phase of training Nawalparasi

7 Dec 8 Dec 9-13, Dec 14 Dec 15 Dec

Reach at Dhaubadi, meet MEDEP staff Parasi Departure to Ruchang (Byaghan) Training on dry ginger processing and storage Reach at Narayanghat Reach Kathmandu

Districts Parbat

Date 21 Dec, 2002 22-23, Dec 24, Dec

Activities Travel to MEDEP Parbat, Kusma Training on dry ginger processing and storage Return to KTM

Dang

4-5 Jan, 2003 6-8 Jan 9-10 Jan

Reach MEDEP Dang, Office Training on dry ginger processing and storage Return to KTM

Post harvest management of ginger is one of the prime important activities to fetch attractive price on selling. Ginger rhizome during harvest contains about 85 % moisture. Rough handling during transport and storage leads to peeled off cork skin and get prone to fungal invasion or get dried when prolonged exposed to open air. In both the cases ginger is neither suitable for seed nor consumption purpose. Dry ginger is the main processed product of ginger exported mainly to Indian markets particularly Patna, Gorakhpur, Varanasi, Lucknow and Delhi. Smoke dried black dry ginger (Gola) and Sun dried white dry gingers are of exportable processed ginger commodity. Both types of dry ginger have been considered as poor quality at Indian markets because of unattractive appearance and poor quality as well.

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Therefore, Nepalese ginger growers, processors and traders need to have knowledge on clean and healthy production, processing and trading in domestic and international markets. To create awareness of ginger entrepreneurs of three districts towards quality processing, training programme had been organized. Manufacturing of peeling and solar dryer Dryers and peeling machines developed by National Ginger Research Programme in the previous years were modified based on the experience gained by the farmers and extension staff who had used those equipments. Keeping suggested points for improvement the enclosed peeling and solar dryer were designed by the consultant and manufactured at a furniture manufacturer in Tulsipur, Dang with support form MEDEP, Dang. These devices were made available to all the three districts during the second phase of training. Silent features of Solar dryer • • • • •

Metal frames are joined with nut-volts which makes portable Low cost as compared to previously made solar dryers Drying capacity: 40 Kg fresh peeled ginger rhizomes in one batch Drying time reduced to half as compared to open drying Could be made locally

Silent features of peeling machine • • • •

Major parts could be separated for transport Peeling capacity: 15 to 20 kg per batch Manually operated, one person irrespective of gender can operate Efficiency of work: requires three repetitions at two days drying intervals finally peels of about 90 percent

5.4.1 Nawalparasi Adoption of value added product preparation training reviewed. All the participants practiced to prepare ginger Candy, Squash and Pickles during their Durga Pooja ceremony on October. There were some difficulties to make Candy of natural colour. Problems identified and suggestions were given for improvement. For dry ginger processing, fresh ginger rhizomes were harvested from the demonstration plot. Soaked in water over night to make cork skin soft. Washed rhizomes were made in required size and peeled through peeling machine and dried in the solar dryer, which had been installed already. Participants processed bleached and unbleached types of dry ginger maintaining minimum standard required for the international market. For pit storage demonstration, seed rhizome selection techniques repeated, selected seed rhizomes were treated with fungicides prior to store. Pit store model was demonstrated in the same community yard where solar dryer and peeling machine installed.

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Apart from these activities, smoke drying through minimum use of fuel wood was also demonstrated and compared with traditional Bhatti. Comparative study of fuel wood smoke dryers: Farmers preference SN

Factors

Conventional

1 Fresh Ginger (kg) 2 Fuel wood (Kg) 3 Fuel wood dry (kg) 4 Drying time (Hrs) 5 Drying time/kg (Min) 6 Dry ginger recovery (%) Over all performance scoring 1. Easy to install 2. Easy to process 3. Cost of Chulo making 4. Cost of Fuel wood 5. Easy to firing Total Score

Modified pit

35 79.4 2.27 13 22.2 24.28

15 39.2 2.6 13.5 42.0 23.47

Newly developed 54.5 85.5 1.6 11.5 12.0 22.57

2 2 2 2 3 11

3 3 3 3 2 14

1 1 1 3 1 7

Note: 3= preferred 2 = less preferred 1= Not preferred

Over all preference of the participants indicated that modified pit Bhatti was found comparatively better, for processing smoked dried ginger (Gola) with low fuel wood, easy installation, easy processing and easy to firing as well in comparison to traditional Bhatti. It was observed that if flames and smoke controlled through making underground pit type of Bhatti efficiency could be increased to some extent. Farmers also realized this fact. They have developed new ideas of reducing the cost of processing incorporating the flame controlling techniques explored by Mr Dharma Poudel. However, Sun drying would be the chipset source of energy. If they would have peeling machine to each entrepreneur they could dry ginger over the corrugated black painted Tin sheet as well. 5.4.2 Parbat Solar dryer and peeling machine had already reached to MEDEP office Kusma, Pabat in October. These devises were assembled and installed at office so that local manufacturers could see and learn the equipment for multiplication. Ginger programme launching VDC are scattered through out the district. Kusma became accessible to all participants. Twenty-five kilograms of fresh ginger rhizomes were soaked in water over night. Next day washed and made appropriate size and peeled through peeling machine. All the participants irrespective of gender operated this machine and found comfortable. Bleaching methods were also demonstrated to make the dry ginger attractive. Quality and cleanliness parameters of dry ginger were also discussed. EDFs of MEDEP were advised to take final data for drying. There was field visit to Gijyang. Right from harvesting to seed treatment pit making and storing methods demonstrated in that village. Two-demonstration plot harvested where 25 to 45 t/ha fresh rhizomes yields were recorded. Ginger seed was brought from Palpa but originally from Ginger Research Programme Kapurkot. Variety could 12

be ‘Kapurkot Aduwa-1’. This variety has adopted well at Parbat also. There was no soft rot disease problem observed. It could be the seed source for other adjoining districts as well. 5.4.3 Dang As per the third phase programme schedule dry ginger processing should be started on 6-8 Jan 2003. Entrepreneurs of dang requested to have storage and dry ginger processing earlier than the schedule. MEDEP staff themselves had organize a short training on post harvest and dry ginger processing with the use of peeling machine and solar dryer which have already installed in MEDEP Office. Marketing system, minimum standard of dry ginger were already been covered by the consultant during the second phase of training. Ginger growers of Dang are quit familiar to Sun dried white ginger. Rhizomes are peeled with conventional local method. It has poor appearance and of poor quality that could not compete with the International market. Bleaching of ginger to make attractiveness, demonstrations were done in the training. Entrepreneurs became able to process clean and quality dry ginger from their own produce.

5.5

Pre and post training evaluation

It would be hyperbolic if mentioned all the technologies have been transferred and ginger based entrepreneurship developed in three MEDEP supported districts. However, the mechanism of technology transfer applied in this programme reflects successful dissemination and adoption of the technologies among the targeted communities of the district. MEDEP staff were also got training along with entrepreneur. EDF of concerning district organized training programme in each ginger groups in the VDC followed by each training conducted in district level. All together participants of three trainings were around 60 in each district. EDF and representative of ginger producing group who got training from consultant transferred available technologies to their respective group. This system was found quit effective in Parbat followed by Nawalparasi and Dang. Pre training evaluation using questionnaire was performed in all the districts during the first part of training. It was the traditional type of evaluation. It does not measure the actual perceived skill and knowledge gained. It does not meet our objectives to establish ginger based micro enterprise in the district. Therefore, We had made follow up programme after each training for getting feed back of training, which reflected the appreciable adoption and dissemination of technologies among the targeted groups. After the training, ginger processed products like, Ginger candy and Ginger pickle were exhibited in the National Agri exhibition at Kathmandu organized by AEC. Like wise value added ginger products were exhibited in “Chitwan Mahotsab” Narayanghat on Jan2003. Entrepreneurs from Pyuthan who had got training at Nawalparasi also supplied Ginger candy at Baddanda local market. Some of the entrepreneurs of Parbat fetched reasonably good price by selling Ginger squash, Ginger Candy and Ginger pickles to tourist tracking route in Kaski. Ginger

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entrepreneurs of Parbat became able to have bumper harvest of ginger (45 t/ha). These are the real indicators of successful dissemination of the project. ADO Parbat mentioned in his closing remarks that there would not be market problems for at lest coming three-four years. ADO was advised to circulate ginger seed farmers to farmers and through adjoining ADOs of Kaski, Baglung and Myagdi. Regarding with dry ginger processing, large amount of dry ginger was not processed because of low price this year. Now, entrepreneurs are able to process quality dry ginger either bleached or non-bleached depending on the demand of international supplier or consumers in the country. During the course of training ginger powder was not prepared. However, after training entrepreneurs are now became able to make ginger powder when needed.

6.

Ginger entrepreneur and traders workshop:

A one day Ginger entrepreneur and traders workshop on “Challenges and Opportunities for the Export of Ginger and Ginger based Products to Indian Markets” was organized by MEDEP at Butwal on 11 th Jan 003. It was mainly aimed to acquaint with ginger market survey report conducted at Delhi and Kolkata of India done by Consultant Dr Prahlad Thapa. His observation about the dry ginger in the Indian market is in low-key because of poor appearance, dirty and of poor quality. Entrepreneurs from all the three districts had participated in the workshop got fully convinced with learned technology, which can overcome the problems regarding with cleanness and poor quality. Ginger traders realized that technologies have been reached to concern entrepreneurs. As per demand processed products could be supplied to the traders.

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7. Recommendations •

It was successful Programme in developing ginger based entrepreneurs in targeted districts. It should be replicated and disseminated to other ginger potential districts.

•

Ginger based micro-enterprise especially on Ginger Candy, ginger Squash and ginger pickle should be established near the road. Otherwise, due to transportation cost value added products could not compete with. For instance, 4 V D Cs of Nawalparasi where programme was launched in 2002, entrepreneurs of that site could not compete the entrepreneurs of Arunkhola. In other hand sun dried white ginger processing adoption requires continuous support for at least two more seasons.

•

Dry ginger processing and value addition technologies have been disseminated to some targeted communities. Some processed products have been exposed to local markets in the first year itself. Without attractive and quality packing consumers may hesitate to buy. How it could be improved emphasis should be given on this line.

•

Productivity of ginger in some of the ginger growing pockets reached up 20 t/ha. Its yield potential at Parbat recorded up to 40 t/ha with improved cultivation practices. Export trend shows 60 % of the total National production is exported basically to India, remaining 40 % is locally consumed as seed and spice and medicinal purpose. Through value addition, internal consumption could be raised by 5%.

•

There is need of strong linkage between entrepreneurs and national and international traders. MEDEP would initiate during the project period.

•

Our ginger products need to be introduced in International market as “pure organic processed products of Nepal” maintaining prescribed standards.

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8. Acknowledgements I am thankful to Mr Niranjan Baral, National Programme Director of MEDEP, and Dr Lakshman Pun, National Programme Manager, MEDEP for providing me an opportunity to disseminate the recently developed technology to needful ginger growers. Special thanks are due to Mr Rakesh Munankami (Technical Officer, MEDEP) for making appreciable arrangements and co-ordination to implement the trainings in the districts. Finally, I would like to thank all MEDEP staff of center and districts for strong cooperation to make technologies dissemination successful.

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9. Photo Gallery

Orientation programme on ginger production, processing and marketing

Participants in group work in Orientation programme on ginger production, 17 processing and marketing

Field observation of Ginger at Ruchang VDC, Nawalparasi

Installing solar drier at Ruchang VDC, Nawalparasi

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Installing solar drier at Ruchang VDC, Nawalparasi

Installing solar drier at Ruchang VDC, Nawalparasi

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Drying ginger candy in solar drier

Solar drier installed at Ruchang VDC, Nawalparasi

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Installing improved fuel wood fired drier for producing smoke dried ginger

Firing fuelwood in traditional ginger drier

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Testing of modified pit drier for ginger drying

Producing smoke dried ginger in traditional ginger drier

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Producing sutho in improved ginger drier

Testing modified pit drier for ginger drying

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Producing sutho in traditional ginger drier

Testing of improved ginger drier

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Traditional ginger drier

Installing improved ginger drier for pilot testing

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Pilot testing of different ginger drier

Participants preparing value added products in the training 26

Participants preparing value added products in the training

Harvesting of ginger in the field

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Participants preparing value added products in the training

Ginger peeling28 machine

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Annex I List of participants in the first phase of training (Ginger Production) Parbat

Dang

(8-10 March 2002)

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 1 2 3 4 5 6

MEDEP, Parbat Mr. Umakanta Sharma Mr. Tek Bd. Gurung Mr. Tul Kumari Poudel Mr. Nara Bd. Khatri Mrs. Tej K. Chhetri Mr. Liladhar Upadhya Mr. Tara Prasad Poudel Mr. Navin Armaza Mr. Devi Pd Poudel Mr. Lakshman Malla Mr. Yagnya Pd. dhikari Mrs. Parvati Adhikari Mrs. Jamuna K. Puri Mrs. Tulsi Sapkota Mr. Dhan Bd Rana Mr. Chandra Bd. Rana MEDEP Staff Mrs.Hira Giri Mrs.Sita Sharma Mrs.Umadevi Sharma Mr.Surya Khand Thakuri Mr.Yudhisthir Sharma Mr Ganesh Gurung

Nawalparasi

(26-28 March 2002)

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 1 2

MEDEP, Dang Mr Sarad Basnet Mr Keshav Bd. Adhikari Mr. Bishnu Thapa Mr Ghanashyam Thapa Mr Basant Bahakari Mr Bharat Bd. Budhathoki Mr Mohan Bahadur Gharti Mr Gan Bahadur Pun Mr Bishnu Bahadur Thapa Mr Arjun Kumar Shrestha Mr Top Bahadur B K Mr Tilak Bahadur Thapa Mr Dan Bahadur B K Mrs. Goma Gupta Mrs. Shova Gupta Mrs. Lila Upreti Mrs. Tara Devi Basnet Mrs. Numa Budhathoki Mrs. Belmati Gharti Mr Khaki Pun Mrs. Goma Shah Mrs. Gayatri Thapa Mrs. Mala BK MEDEP Staff Mr. Prakash Pandey Mr Suvash Kunwar

30

(12-16 April 2002)

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 1 2

MEDEP, Nawalparasi Mr. Shiv Lal Baral Mr. Hom Nath Pande Mr. Krishna Prasad Mr. Kul Bahadur Saru Mr. Gam Bahadur Saru Mr. Durga Bahadur Saru Mr. Om Bahadur Saru Mr. Lok Bahadur Saru Mr. Hira Singh Mr. Sattal Singh Mr. Padma Bahadur Saru Mr. Rishi Ram Mr. Tul Bahadur Mr. Man Bahadur Shrestha Mr. Anu Bhandari Mrs. Nirmaya Gaha Mrs. Devi Saran MEDEP Staff Mrs. Jayanti Nakarmi Ms. Bhagirathi Thapa

Annex II First phase training Programme Schedule (Ginger Production)

Day

First day

Second day

Third day

Time 10 :00 10:15 10:30 11:45 12:15 13:00 14:00 15:00 16:00 10 :00 10:15 10:30 11:45 12:15 13:00 14:00 15:00 16:00 10 :00 12:00 13:00 14:00 15:00 16:00

Activities/ Topics covered Registration of participants Brief introduction of training course Pre-training evaluation and problem identification (questionnaire) Morphology and utilization of ginger Production status of ginger in country and abroad Tea break Suitable growing environment for ginger Ginger varieties, seed selection and treatment (Practical) Nutrient requirement and management Land preparation and planting (Practical) Crop management inter-cropping Harvesting, cleaning, grading, storage and cost benefit analysis Disease management with special emphasis on rhizome rot Production status of ginger in country and abroad Tea break Insect pest management specially on Rhizome fly, White grub and stem borer Seed rhizome selection and seed treatment (practical) Area measurement selection and planting (practical) Cost benefit analysis of ginger production (Interaction) Ginger production and processing at a glance (Slide show) Tea break Post training evaluation (Questionnaire) Preparation of action plan with respect to participant’s working site (Group discussion and presentation) Closing Ceremony o Welcome address by DPM o High light on Training by Consultant o Certificate distribution o Suggestion and comments from participants o Workshop remarks from chief guest

31

Annex III List of participants in the second phase of training (Value added ginger products preparation) Parbat (18-24 Aug 2002)

Dang (10-16 Sept 2002)

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Parbat Mr. Dan Bdr Chhetri Mr. Umakanta Sharma Mr. Gorakh Bd. Khatri Mr. Sher Bd. Khatri Mrs. Jamuna Nepali Mrs. Laxmi Mahat Mrs. Uma Puri Mr. Damber Gurung Mr. Ravindra Poudel Mrs. Parwati Adhikari Mrs. Tara Devi Adhikari Mr. Tara Prasad Poudel Mrs. Gayatri Sharma Mr. Yagnya Pd. Adhikari Mr. Ganga poudel Mrs. Dhana Maya Sharma Mrs. Kamala Sharma Mrs. Kiran K.Sapkota MEDEP Staff

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Dang Mr. Dinesh D C Mrs. Shubhadra Khadka Mrs. Prema Oli Mrs. Karuna K C Mr. Basanta Shah Mr. Vishnu Bd. Thapa Mr. Tilak Nepali Mr. Beer Singh Bista Mr. Ram Bahadur Bista Mr. Nar Bahadur Bista Mr. Lal Singh Dhami Mr. Lal Bahadur Khadka Mr. Beer Bahadur Bistha Mr. Hukum Bd Khamcha Mr. Hari Paw Mrs. Bhuma Sharma Mr. Madan Singh Gharati Mr. Maniram B K MEDEP Staff

1 2

Mr. Surya Khand Thakuri Mrs. Hira Kumari Giri

1 2

Mr. Suvash Kunwar Mr. Rajendra Raymajhi

3 4 5 6

Mrs. Uma Devi Sharma Mrs. Sita Sharma Mr. Jeev Nath Poudel Mr. Shiv Prasad Neupane

3 4

Mr. Prakash Pande Mr. Ganesh Datta Bhatta

32

Nawalparasi (1-7 Sept 2002) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 1 2

Nawalparasi Mr. Padm Singh Ranamagar Mr. Thaman Singh Ranamagar Mr. Gagan Singh Ranamagar Mr. Syan Bahadur Ranamagar Mr. Taman Singh Ranamagar Mr. Gun Bahadur Ranamagar Mr. Mohan Singh Thakuri Mr. Gam Bahadur Ranamagar Mr. Hira Singh Sarumagar Mr. Dhan Bahadur Saru Mr. Top Bahadur Sarumagar Mrs. Lila Thadamagar Mr. Chintan Somai Mr. Motiram Saru Mr. Ammbar Bahadur Somai Mr. Padma Prasad Sharma MEDEP Staff Mr. Vijaya G C (Pyuthan) Mrs. Jayanti Nakarmi

Annex IV Second phase training Programme Schedule (Value added ginger products preparation) Parbat (18-24 Aug 2002) Date and days

Time

10.00 11.00

§ § § §

National and international standard of dry ginger (Lecture) Group work continue Washing and cooking of ginger Cook in 30 % sugar Solution keep it for next day

10.00

§ § § § § § §

Introduction to ginger pickles Preparation of two types ginger pickles in group Cook ginger in 50 % sugar solution keep it for next day Introduction to Ginger Squash Preparation of ginger Squash in group Cook ginger in 70 % sugar solution keep it for next day Sterilization, Packing and sealing of Squash bottles

§ § § § § § § § § § §

Cook ginger in 80 % sugar solution keep it for next day Field visit for ginger disease and insect pest monitoring Drain sugar solution and dry in solar dryer Mix in sugar powder to reduce the stickiness Pack in polyethylene packets or into plastic dibba and label Preparation of ‘Pau (Mada) from left over Sugar solution Costing and Pricing of value added products Dos and Don’t in Processing area Future plan for establishing an enterprise group discussion Tasting of prepared ginger products Closing Ceremony o Welcome address: MEDEP Staff o Few words by: DPM o Few words and Certification by: Chief guest

11.30 12.30 13.00

Third Day 10.00

Fifth Day

15.00 10.00 10.00

Sixth Day 10.00 12.00 Seventh Day

Activities Participants registration Inauguration o Welcome address: DPM/ Coordinator o Programme orientation by: MEDEP staff o Programme high lights by: Consultant o Value added products of ginger at a glance o Introduction to different types of candy o Group formation and start of practical o Peeling cutting and dip into brine solution

Second Day

Fourth Day

Dang (10-16 Sept 2002)

§ §

10.00 10.30

First Day

Nawalparasi (1-7 Sept 2002)

16:00

33

Annex IV List of participants in the third phase of training (Storage and dry ginger processing Production) Nawalparasi (9-13 Dec 2002) 1 2 3 4 5 6 7 8 9 10 11 12 13 14

MEDEP, Parbat Mrs. Uma Puri Mr. Tara Prasad Poudel Mr. Dan Bahadur Chetri Mr. Bal Bahadur Armaza Mrs. Puspa Khatri Mrs. Devi Upadhya Mrs. Tula Kumari Mrs. Seti Mahat Mrs. Lakshmi Mahat Mr. Shree Prasad Shrestha Mrs. Dhana Maya Sharma Mrs. Devi Kum Sharma Mrs. Ganga Timalsina Mr. Khem Gurung MEDEP Staff

1 2 3

Mr. Shiv Prasad Neupane Mr. Surya Khand Thakuri Mrs. Sita Sharma

Parbat (22-23 Dec 2002) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 1 1

MEDEP, Nawalparasi Mr. Jas Bahadur Gurung Mr. Gum Bahadur Gurung Mr. Mohan Singh Thakurti Mr. Buddha Rana Mr. Netra Darlami Mr. Topendra B K Mr. Tikaram Thada Mr. Durga Bahadur Birkatta Mr. Netra Bahadur Pulami Mr. Jeet Bahadur Pulami Mr. Lal Singh Rana Mr. Syan Bahadurt Rana Mr. Taman Singh Rakim Mr. Til Bahadur Saru Mr. Dhan Bahadur Rakim MEDEP Staff Mrs. Jayanti Nakarmi HICODEF Staff Mr. Gnyan Bahadur Thapa

34

Annex IV Third phase training Programme Schedule (Storage and dry ginger processing) Nawalparasi (9-13 Dec 2002) Day First day

Second day

Third day

Fourth Day Fifth Day

Parbat (22-23 Dec 2002)

Nawalparasi Harvesting and soaking of ginger Improved Bhatti making Review of value added products Modified pit Bhatti making

Parbat Soaking of ginger rhizomes Review of value added ginger products

Assembling of Solar dryer and peeling machine Washing, peeling and drying of ginger in solar dryer Storage pit preparation Seed selection and seed treatment Lime water treatment for bleaching Smoke dried ginger preparation Continue Repetition of peeling Smoke dried ginger preparation Continue Importance of cleanliness in the market Costing of smoke dried ginger Evaluation of different Bhattis Costing of Sun dried ginger processed through peeling machine Closing of Programme

35

Assembling of Solar dryer and Peeling machine Peeling and drying of ginger Field visit to Gijyang for harvesting and pit store demonstration Importance of cleanliness in market Minimum standard of dry ginger Closing of programme

Annex VII TERMS OF REFECENCE (TOR) The details of service to be provided by the consultant are as per the proposal submitted the outlines of which are: A.

Ginger Production Technologies: 1.

Climatic requirement, production domain and ginger status in the country. 2. Botanical description and propagation. 3. Use of ginger and its processed products. 4. Soil and nutrient requirement. 5. Seed rhizome selection and planting methods. 6. Inter culture operation and mulching. 7. Mother rhizome retrieval method. 8. Disease and insect pest management. 9. Harvesting, cleaning and storage. 10. Cost and benefit analysis B.

Preparation value added products from ginger (Ginger Candy, Ginger pickle and Ginger squash)

C.

Dry ginger processing 1. 2. 3. 4. 5. 6.

Effects of harvesting time on quality Nepal standard of dry ginger, powder along with ASTA and ESA standard. Introduction to peeling and drying devices(Solar dryer) Concepts of solar dryer and its use in the dehydration of ginger and vegetables. Bleached and unbleached dry ginger processing. Cost benefit analysis of the processed products.

D.

Research on the improvement of the existing solar dryer.

E.

Handover the final evaluation reports of the training and research conducted over the entire project period.

36

Annex VIII Man days used during the project period Phase

Districts

Date

Activities

First Phase

Parbat

6-7 March,2002 8-10 March 11-12 March 25 March, 2002 26-28 March 29 march 10 April, 2002 11 April 12-16 April 17-19 April

Travel to MEDEP Parbat, Kusma from Salyan Ginger production training Return to Kapurkot, Salyan Reach MEDEP Dang, Office from Salyan Ginger production training Return to Kapurkot Salyan Stay at Narayanghat, meet MEDEP staff Departure to Dhaubadi /Ruchang Ginger production training Return to Kapurkot Salyan Improvement of Solar dryer and peeling machine Hand out preparation and first phase reporting Sub Total Travel to MEDEP Parbat, Kusma Training on value added products Return to KTM Stay at Narayanghat, meet MEDEP staff Parasi Departure to Dhaubadi/Ruchang Training on value added products Departure to Dang Reach MEDEP Dang, Office Training on value added products Return to KTM Hand out preparation and Second phase reporting Sub Total Reach at Dhaubadi, meet MEDEP staff Parasi Departure to Ruchang (Byaghan) Training on dry ginger processing and storage Reach at Narayanghat Reach Kathmandu Travel to MEDEP Parbat, Kusma Training on dry ginger processing and storage Return to KTM Reach MEDEP Dang, Office Training on dry ginger processing and storage Return to KTM Hand out preparation Sub Total Workshop on ginger trade and marketing Completion report writing Sub Total Total Man days involved

Dang

Nawal parasi

Second Phase

Parbat

Nawal parasi

Dang

Third Phase

Nawal parasi

Parbat

Dang

Final

Butwal

17, Aug 18-24, Aug 25, Aug 30,Aug 31,Aug 1-7 Sept 8,Sept 9,Sept 10-16 Sept 17-18 Sept

7 Dec 8 Dec 9-13, Dec 14 Dec 15 Dec 21 Dec, 2002 22-23, Dec 24, Dec 4-5 Jan, 2003 6-8 Jan 9-10 Jan

10-11 Jan 2003

37

Man days 2 3 2 1 3 1 1 1 5 3 3 7 32 1 7 1 1 1 7 1 1 7 2 6 35 1 1 5 1 1 1 2 1

2 15 2 6 8 90

Annex IX

cb'jfsf] Sof08L (Ginger Candy)

Sof08L zAb c+u|]hL efiffsf] xf] tfklg xfn ahf/df Sof08Lsf] gfpFdf laleGg lsl;dsf rs\n]6x? cfpg] u/]sf 5g\ . jg:klthGo /; jf u'bLdf lrgL ld;fO{ agfPsf] 7f]; u'lnof] kbfy{nfO{ Sof08L elgG5 . tfhf cb'jf k|of]u u/L agfOPsf] Sof08LnfO{ cb'jfsf] Sof08L elgPsf] xf] . Sof08Lsf] :jfb g'lgnf], u'lnof] jf r6k6] -g'lgnf], cldnf] / u'lnof] cflb :jfb ePsf]_ x'g ;Sb5 . cb'jfsf] Sof08L klg laleGg :jfbsf] agfpg ;lsG5 . t/ oxfF u'lnof] :jfb ePsf] cb'jfsf] Sof08L (Ginger Candy) agfpg] lalw jf/] ;+lIfKt hfgsf/L lbOG5 . Sof08Lsf nflu pko'Qm cb'jfsf] hft ;j} k|sf/sf cb'jfsf] hftaf6 Sof08L agfpg ;lsG5 . sd /]zf x'g] af];] hftsf] cb'jf a9L pko'Qm dflgG5 . cb'jfsf] l;kmfl/; hft sk'/sf]6 cb'jf ! jf h]8 cfO{ (&@( af6 /fd|f] Sof08L aGg ;Sb5 . oL hft x? pknAw x'g g;s]df ebf} c;f}h–lt/sf] -!%)–!*) lbgsf] pd]/sf]_ slnnf] cj:yfsf] h'g;'s} hftsf] cb'jfaf6 Sof08L jgfpg ;lsG5 . Sof08Lsf nflu cfjZos ;fdfu|LM slnnf] tfhf cb'jfsf] 6'qmf – @ lsnf] lrlg – # lsnf] ;fO{6«Ls Pl;8 – @) u|fd g'g – @)) u|fd cGo tof/L ;fdfu|L

• %) u|fd ;fOhsf Knfi6Ls Aofux?

• :6f]e – !

• Knfi6Ls l;lnË d]lzg – !

• k|];/ s's/ -%ln=_ – !

• cfsif{s 5kfO{df n]jnx?

• 8]SrL % ln= Ifdtfsf @ • 5fGgL 7'nf] – !

• !u|f= b]lv @ ls=u|f= ;Ddsf] tf}ng] Aofn]G; –!

• dndn sk8f – ! ld6/

• /]k|m]S6f]ld6/ – !

• 6«]–@

• Knfi6Ls l8Aafsf] d'v l;n ug]{ dl;g – !

• s]xL Knfi6Ls l8Aafx?

agfpg] tl/sf 38

klxnf] lbg ;a{k|yd Sof08L agfpg cfjZos ;fdfu|L, pks/0f ;a}sf] aGbf]a:t ldnfpg] . ebf} – c;f}hsf] ;dodf hj cb'jf !%) –!*) lbgsf] x'G5, slnnf] cj:yfdf cb'jf vGg], dfp cb'jf :yflgo ahf/df a]Rg] . d"n afnL tof/ ge} ;s]sfn] dfp cb'jfn] klg /fd|f] efp kfpg ;Sb5 . gofF kmn]sf] tfhf cb'jf ;kmf kfgLn] w'g], h/f tyf 8fF7 x6fpg] :6]gn]; :6Lnsf] rSs' jf afF;sf] rSs'n] af]j|mf kmfNg] . af]j|mf kmfn] kl5 sfF6f rDrfn] KjfFn kf/L l5of – l5of kfg]{ . d]lzg kfPdf ! 3g ;]= ld= cfsf/sf] 6'j|mfx? kfg]{, d]lzg gkfPdf rSs'n] cGbfhL ! 3g ;]=ld= cfsf/sf] 6'j|mfx? kfg]{ . oL cb'jfsf 6's|fx?nfO{ !) k|ltztsf] g'g kfgLdf Ps /ft -!@ 3G6f_ 8'afpg] . bf]>f] lbg • g'gkfgLaf6 cb'jf cnu kfg]{ . cb'jfaf6 g'lgnf]kgf gx6'Gh]n #–$ k6s ;Dd ;kmf kfgLdf w'g] . • cb'jf 8'Jg] ul/ kfgL /flv k|];/ s's/df jf 8]SrLdf sdnf] gx'Gh]n ksfpg] . b'O{ cf+}nf lardf cb'jfsf] 6's|f Rofk]/ kfs] gkfs]sf] hfFr ug'{ k5{ . ksfpg' cl3 ! k|ltztsf b/n] -!) u\fd÷lsu|f cb'jfsf] 6'qmf_ ;fO{6«Ls Pl;8 ld;fpg' kb{5 . • kfls ;s]kl5 5GgLaf6 5fg]/ cb'jf cnu ug]{ . @–# k6s wf]P/ 6'qmf aflx/sf] cldnf]kgf 36fpg] . • #)° la|S;sf] lrgLsf] rf:gLdf % ldg]6 ksfpg] . To; kl5 @$ 306fsf nflu ;f]lx efF8f]df /xg lbg] . t]>f] lbg • cb'jfsf] 6's|f / rf:gL cnu kfg]{ . • %)° la|S;sf] lrgLsf] rf:gLdf % ldg]6 ksfpg] . To;kl5 @$ 3G6fsf] nflu ;f]lx efF8f]df /xg lbg] . rf}yf] lbg • cb'jfsf] 6'j|mf / rf:gL cnu kfg]{ . • &)° la|S;sf] lrgLsf] rf:gLdf % ldg]6 ksfpg] . To;kl5 @$ 3G6fsf] nflu ;f]lx efF8f]df /xg lbg] . kfFrf} lbg • cb'jfsf] 6's|f / rf:gL cnu kfg]{ . • *)° la|S;sf] lrgLsf] rf:gLdf % ldg]6 ksfpg] . To;kl5 @$ 3G6fsf] nflu ;f]lx efF8f]df /xg lbg] . rf:gLdf ePsf] u'lnof]kf gfKgsf] nflu /]k|m]S6f]ld6/ k|of]u ul/G5 . of] pks/0f gePdf rf:gLnfO{ dx h:tf] afSnf] ePdf *)° la|S;sf] ePsf] dfGg ;lsG5 . 39

5}6f}+ lbg • cb'jfsf] 6's|f / rf:gL s]lx ttfPkl5 cb'jfsf] 6'qmf 5fg]/ cnu kfg]{ . • tL cb'jfsf 6'qmfx?nfO{ 6«]df /flv 3fddf $ 306f jf 8«fo/df @ 306f ;'sfpg] . 6'qmf dfly nfu]sf] rf:gL ;'s]sf] x'g' kb{5 . • o;/L ;'s]sf] 6'qmfx? dfly lrgLsf] w'nf] 5g]{ / 6'qmfx?df nk]6\g], h;jf6 cb'jfsf 6'qmf xftn] 5'Fbf RofKk RofKk nfUb}g . • ca lhGh/ Sof08L tof/ eof], /fd|f] cfsi{fs KoflsËsf] Aofj:yf ldnfpg] . Sof08L Kofs]lhË • ahf/ vkt :yLlt nfO{ larf/ u/L $) – %) u|fdsf ;–;fgf Kofs]6 jf !))–@)) u|fdsf ;– ;fgf l8Aafdf KoflsË ug{ ;lsG5 . Kofsdf n]jlnË ug]{ • ;kmn Aofkf/df cfsif{s n]jlnËsf] laz]if e'ldsf /xG5 . n]jndf j:t'sf] gfd, ag]sf] ;do, pkof]u cjwL, s'n tf}n, d'No, pTkfbssf] gfd / pBf]u btf{ g+= pNn]v ug'{ kb{5 . @ lsnf] cb'jfsf] Sof08L agfpFbf laleGg l8u|L -a|LS;_ sf] rf:gL agfpg] t/Lsf • #)° a|LS; rf:gL = @ ln kfgLdf ! lsnf] lrgL • %)° a|LS; rf:gL = klxn]sf] @ ln rf:gLdf yk %)) u|fd lrgL • &)° a|LS; rf:gL = klxn]sf] @ ln rf:gLdf yk %)) u|fd lrgL • *)° a|LS; rf:gL = klxn]sf] @ ln rf:gLdf yk %)) u|fd lrgL @ lsnf] cb'jfaf6 Sof08L agfpg ;/b/ @ lsnf] %)) u|fd lrgL rflxG5 .

40

Costing of Ginger Candy

Items Fresh ginger rhizomes (Kg) Sugar (Kg) Citric acid (gm) Kerosine (Lit) Packing materials (Poly packets, Labels) 5 50pieces 6 Labors cost ( MD) Total input cost Rs. Contingency 5% of Total cost Total Cost Rs. Total ginger Candy prepared (Kg) Total Packets of 50 gram wt Actual Cost Per packet Rs (211.4/35) Selling Price (50 gm) in addition of 15 % profit

SN 1 2 3 4

41

Quantity 2.5 2.7 20 2

Rate 10 32 0.1 20

Amount 25.00 86.40 2.00 40.00

50 0.5

0.2 100

10.00 50.00 213.40 10.67 224.07

1.75 35 6.40 7.40

Annex X

cb'jfsf] ;j{t (Ginger Squash)

cfjZos ;fdfu|LM slnnf] cb'jfsf] ufg]fx?, lrgL, ;fO{6«Ls Pl;8, kl//Ifs

(KMS, Potassium Metabisulphate)

agfpg] lalwM Ø tfhf cb'jfsf] af]qmf kmfnL ;;fgf 6'qmf kf/L lyr]/ jf d]lzgdf k]n]/ /; lgsfNg] . Ps ln6/ ;j{t agfpgsf] nflu @)) ld= nL= /; rflxG5 . Ø *)) ldnL ;kmf kfgLdf ! s]lh lrgL /flv rf:gL tof/ ug]{ . rf:gL tof/ ePkl5 dndn sf] sk8fn] 5fg]/ csf]{ efF8f]df /fVg] . Ø cb'jfsf] /; / rf:gL ld;fpg] . o;/L x'g cfPsf] Ps ln6/ ;j{tsf] nfuL ;fO{6«Ls Pl;8 @) u|fd, KMS ^@) ld=u|f= -k/L/Ifs #%) lk=lk=Pd= sf b/n]_ / vfg] /Ë cffjZostf cg';f/ ld;fO{ /fd|/L 3f]Ng] . af]tndf /fVg] Ø af]tn lgd{lns/0f ug]{ . tftf] kfgLdf pdfn]/ jf )=!% sf] s]=Pd=P;=sf] 3f]ndf 8'jfP/ aflx/ lgsfNg] / ;'Vvf cf]efgf] agfpg] . af]tndf ;j{t eg]{ / lasf]{ l;n ug]{ Ø cfsif{s n]jn nufpg] . Costing of Ginger Squash SN 1 2 3

4 5 6

Items Fresh ginger rhizomes (Kg)* Sugar (Kg)* Citric acid (gm) Preservative KMS (g) @350 ppm Food color (g) Kerosine (Lit) Plastic Bottles (No.) Labous cost ( MD) Total input cost Rs. Contengency (5 % of Total cost) Total Rs. Total ginger squash prepared (Lit) Total Bottles of 700 ml Actual Cost Per Bottle Rs (166.19/3) Selling Price in addition of 15 % profit

Quantity

Rate

2 1.6 20 1.24 0.05 0.2 3 0.5

10 32 0.1 0.82 1.25 20 10 100

Amount 20 51.2 2 1.0 0.1 4 30 50 158.28 7.91 166.19

2 3 55.4 63.7

42

Remarks 400 ml Juice Juice +Water= 2Lit

*Cost of ginger and Sugar could be deducted if By-products used from Pickle and candy preparations

Annex XI

cb'jfsf] crf/ (Ginger Pickle)

crf/ (Pickle) ljleGg lsl;dsf x'G5g\ . t/sf/L tyf kmnkm"nsf rfgf x?df cfjZos g'g tyf d;nfx? ld;fO{ l;l;x?df vfFb]/ /flvG5 . km/dG6]zg -SjL08g k|s[of_ l56f] / /fd|f] xf]; eg]/ cfjZos tfkqmdsf] nflu 3fddf /flv|G5 . crf/ jgfOg] j:t' sf] s8fkgsf] cfwf/df ! ;Ktfx b]lv $ ;Ktfxdf crf/df cldnf]kgf sf] lasf; ePsf] x'G5 . o:tf] crf/nfO{ km/dG6]8 crf/ elgG5 . o:tf] k|sf/sf] crf/x? cfˆgf] 3/sf] k|of]hgsf] nflu agfpFb} cfPsf 5f}+ . Aofj;flos ?kdf o:tf] crf/sf] u'0f:t/ lgoGq0f ug{ cK7\of/f] x'g hfG5 . km/dG6]zg gu/L tyf cw{ km/dG6]zg u/L ;fO{6«Ls Pl;8 / kl//Ifs (Preservative) k|of]u u/L w]/} dlxgf ;Dd u'0f:t/ sfod ug{ ;lsg] u/L crf/ agfpg] lalwdf ;'wf/ ePsf] 5 . crf/sf] k|of]u blIf0f PlzofO{ d'n'sdf dfq xf]Og , cGo kfZrfTo d'n'ssf dflg; x?n] klg vfgf vfFbf crf/ vf]Hg yfn]sf 5g\ . xfn kf]v/f tyf sf7df08f}sf 7'nf vfB ;fdfu|Lsf k;nx?df u'Gb|'s tyf tfdfsf] crf/ b]lv lnP/ df5f df;"sf] crf/ ;d]t kfOg yfn]sf 5 . oL crf/x?sf] ;d'xdf cb'jfsf] crf/ hfg ;Sof] eg] ;j}sf] Wofg cb'jf tkm{ tfGg ;lsPnf eGg] cfzf lnO{Psf] 5 . cb'jfdfqsf] klg w/} k|sf/sf] crf/ agfpg ;lsG5 . lt dWo] cb'jf k]i6 crf/ / cb'jf n;'g 6'j|mf crf/ b'O{j6f crf/ agfpg] lalw af/] hfgsf/L lbOG5 . pkef]Qmfx?sf] dfu adf]lhd crf/df k|of]u u/Lg] d;nfx?sf] dfqfnfO{ 36fP/ jf a9fP/ crf/sf] :jfbdf ;'wf/ ug{ ;lsG5 . != cb'jf k]i6 crf/ (Ginger Paste pickle): ;fdfu|LM cb'jf k]i6 – !=% s] lh, tf]/L t]n – &%) ld=ln=, ;fO{6«Ls P;L8 – @) u|fd kl//Ifs (KMS) &) ld=u|f=÷lsu|f toff/L crf/df -$) kL=kL=Pd= sf b/n]_ d;nfx?M lh/f–$) u|f=, wlgofM –$) u|f=, d]yL –!) u|fd, Hjfg]f –% u|fd, ;f]km–!% u|fd, v';f{gL !) u|fd, a];f/ @) u|fd, g'g –:jfb cg';f/ -()u|fd_ . agfpg] t/LsfM • slnnf] cb'jf ;kmf kfgLdf wf]P/ af]qmf kmfNg] l;nf}6f]df lyr]/ jf d]l;gsf] ;fxfotfn] k]i6 -n]bf]_ agfpg] . t/ kgLsf] dfqf Hofbf x'g' xFb}g . rf}8f d'v ePsf] s/fxLdf &%) ld=ln= tf]/Lsf] t]ndf ;j} d;nfx? ksfpg], To;kl5 !=% lsnf] u|fd cb'jf k]i6nfO{ k|mfO{ ug]{ -ksfpg]_ / k]i6df ePsf] kfgL sDtLdf %) % x6fpg] . • olb d;nfx? e'6]/ w'nf] agfO[Psf] ePdf ksfpg] ;dodf qmd; w'nf] d;nfx? ld;fpFb} ksfpFb} hfg] . cGtdf ;fO{6«Ls Pl;8 klg ld;fpg] . • cfuf] af6 aflx/ lgsfNg] . lgd{lns[t kfgLdf k/L/Ifssf] 3f]n -%–!) ld=ln dfq _ tof/ ug]{ . ;]nfPsf] k]i6df /fd|f] ;+u k/L/Ifssf] 3f]n ldnfpg] . 43

crf/ tof/ eof] . KoflsË ug]{ hfd a]ftn jf Knfi6Ls af]Qn nfO{ lgd{lns/0f ug]{ . crf/ ;]nfPkl5 af]Qn leq xfjf g/xg] u/L vFfb]/ crf/ /fVg] . af]QnnfO{ cfsif{s n]jnf nufpg] . Costing of Ginger Paste Pickle SN 1 2 3 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 4 5 6 7 8

Items Fresh ginger rhizomes (Kg) Brachia Oil (Lit) Spices Cumin powder (g) Coriander powder (g) Fenugreek powder (g) Souf (g) Ajwain (g) Turmeric powder (g) Pepper powder (g) Common Salt (g) Preservative KMS (g) Citric acid (gm) Kerosene (Lit) Jam bottle (300 g Size) Piece Labor cost ( MD) Total input cost Rs. Contingency 5% of Total cost

Quantity 3 0.6 40 40 5 15 5 10 20 90 0.14 15 0.2 4 0.5

Rate 10 75 0.24 0.1 0.08 0.06 0.07 0.1 0.1 0.01 0.82 0.1 20 10 100

Amount 30.00 45.00 19.15 9.60 4.00 0.40 0.90 0.35 1.00 2.00 0.90 0.11 1.50 4.00 40.00 50.00 189.76 9.49 199.25

Remarks 1.5 kg paste Price Rs. /Kg 240 100 80 60 70 100 100 10 820 100 20/Lit

Total ginger Paste pickle prepared (Kg) Total canned amount of pickle of 310 g wt Actual Cost Per bottle Pickle Rs (189.765 / 4)

1.24 4 48.20

Selling Price in addition of 20 % profit (Rs / Bottle)

57.80

44

Annex XII

cb'jf – n;'g 6'qmf crf/

(Ginger Garlic Pickle)

;fdfu|L tfhf cb'jf rfgf — &%) u|fd n;'g s]>f — @%) u|fd ;fO{6«Ls P;L8 — !) uf|d kl//Ifs (KMS) — &) ld=u|f=÷ls=u|f tof/L crf/df -$) kL=kL=Pd= sf b/n]_ d;nfx? lh/f — @) u|fd, wlgof— !)u|fd, /fo]f— !) u|fd, v';f{gL— %u|fd, Hjfg]f–@ u|fd ;f]+km —!) u|fd, a];f/ — !) u|fd, g'g— &) u|fd, tf]/Lt]n @)) ld= ln= agfpg] t/Lsf cb'jfsf] ufgf]x? ;kmf kfgLn] w'g] . a]fqmf kmfNg] . kftnf] rfgf sf6g] . n;'gsf] s];|fnfO{ lr/]/ @–# efu ug]{ . ;j} cb'jf n;'g / g'g ld;fO{ v'j /fd|/L dNg] . 3fddf ;'sfpg] . To;kl5 t]n ttfpg], s]xL ;]nfPkl5 ;j} d;nfx? / cb'jf n;'g /fd|/L df]Ng] . oxL ;dodf ;fO{6«Ls P;L8 klg ld;fpg] . tf}nsf] cfwf/df k/L/Ifs $) kL=kL=Pd= sf b/n] crf/df /fd|/L ld;fpg], h;n] crff/df 9';L cfpg af6 arfpF5 . ;kmf / lgd{lns/0f u/]sf] hfdsf] af]Qndf vfFb]/ /fVg] / lasf]{ l;n ug]{ . cfsif{s n]jn nufpg] .

45

Costing of Ginger - Garlic Pickle SN 1 2 3 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9 4 5 6 7 8

Items

Quantity

Rate

Fresh ginger rhizomes (Kg) 3 10 Garlic cut pieces (Kg) 0.5 60 Bracika Oil (Lit) 0.45 75 Spices Cumin powder (g) 40 0.24 Coriander powder (g) 50 0.1 Fenugreek powder (g) 5 0.08 Souf (g) 25 0.06 Ajwain (g) 5 0.07 Turmeric powder (g) 10 0.1 Pepper powder (g) 30 0.1 Paprika powder (g) 5 0.2 Common Salt (g) 175 0.01 Preservative KMS (g) 0.21 0.82 Citric acid (gm) 30 0.1 Kerosene (Lit) 0.2 20 Jam bottle (300 g Size) Piece 10 10 Labor cost ( MD) 0.25 100 Total input cost Rs. Contingency (5 % of Total cost) Total Rs. Total ginger - garlic pickle prepared (Kg) Total canned amount of pickle of 310 g wt (No) Actual Cost Per bottle Pickle Rs (248.02.765 /10) Selling Price in addition of 20 % profit (Rs./Bottle)

46

Amount 30.00 30.00 33.75 23.6 9.60 5.00 0.40 1.50 0.35 1.00 3.00 1.00 1.75 0.17 3.00 4.00

Remarks 2.5 kg cut pieces

Price Rs. /Kg 240 100 80 60 70 100 100 200 10 820 100 20/Lit

100.00 25.00 249.52 12.48 262.00 3.00 10.00 27.10 32.50