Nepal Ginger Profile 2016

Nepal Ginger Profile 2016 Research Report: An Assessment of Commercial Ginger Cultivated in Nepal Principal Researcher: Dr. Buddhi Prakash Sharma Adhikari Nepal Ginger Profile 2016 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 | 2 Nepal Ginger Profile 2016 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 | 3 Nepal Ginger Profile 2016 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 | 4 Nepal Ginger Profile 2016 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 | 5 Nepal Ginger Profile 2016 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 | 6 Nepal Ginger Profile 2016 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),

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