Unlocking entrepreneurial potential of ginger through value addition
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Authors
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Jayashree E
ICAR-Indian Institute of Spices Research Kozhikode 673 012, Kerala
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Alfiya P V
ICAR-Indian Institute of Spices Research Kozhikode 673 012, Kerala
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Anees K
ICAR-Indian Institute of Spices Research Kozhikode 673 012, Kerala
Abstract
Ginger (Zingiber officinale), a vital spice and medicinal crop, holds immense potential for value addition and entrepreneurship in India. With an annual production of 2.43 million metric tonnes (2023–24), India contributes one-third of global ginger output. This paper explores the value chain of ginger from cultivation to the development of diversified products through primary, secondary, and tertiary processing. Key value-added products include dry ginger, powder, flakes, salted ginger, ginger candy, squash, pickle, and high-end extracts like ginger oil and oleoresin. The study highlights the scope for creating sustainable rural enterprises, generating employment, and improving farmer income.
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