Cultivation practice and disease management of Zingiber officinale Roscoe in Hosanagara, Shivamogga Karnataka, India

Ginger (Zingiber officinale) is one of the hot aromatic spices of Zingiberaceae family. It’s tender herbaceous, knobby perennial plant native to humid, partly-shaded habitats of Southeast Asia. Present work aimed to study cultivation practices, pest and diseases management in Hosanagara, Shivamogga Karnataka India. In the global market, India is the principal source for supply of spices. Ginger occurs in different forms such as fresh, dried, pickled, preserved, candied or crystallized and ground powdered forms. There are many varieties of ginger are grown in India and are named accordingly their locality few are Suprabha, Suruchi, Suravi, Himgiri, Mahima, Rejatha, Karthika, Athira and Aswathy. It is a good source of calcium phosphorus, iron and vitamins. Ginger is propagated by planting rootstock cuttings and harvesting is done simply by lifting the rhizomes from soil, cleansing and sun drying. Harmful diseases which may be reduce the quality and quantity of ginger production are rhizome rot, leaf spot, dry rot, bacterial and fungal wilt. These diseases are controlled by avoiding water logging, managing field hygiene and using good quality rhizome for sowing. The rhizome of ginger used as tonic to treat common ailments. Ginger is almost used in all the traditional medicine like Ayurvedic, Chinese and Unani, since ancient time to treat different diseases that include rheumatoid arthritis, sprains and muscular aches, sore throats, nausea, constipation, indigestion, fever and infectious diseases. Modern research has explored ginger’s antioxidant, anti-inflammatory, antimicrobial and anticancer properties. KEY WORLDS: Aromatic, cultivation, diseases, ginger, harvest, rhizome, spice, Shivamogga.