Potential and Nutritional Value of Ginger Cultivation in Bangladesh

Ginger is a highly important and beneficial spice crop. In Bangladesh, ginger is cultivated on approximately 7,000 hectares of land annually. However, the total production is only around 38,500 metric tons, which is significantly lower than the national demand. As a result, a large quantity of ginger has to be imported every year to meet domestic needs. To increase production, it is essential to adopt modern cultivation techniques, select high-yield varieties, and implement advanced agricultural technologies.

This would not only fulfill the country’s internal demand but also open up possibilities for export. Nutritional Value of Ginger: Ginger contains about 80% water, 2% protein (albuminoids), 12.6% carbohydrates, 1% fat, 10% inorganic matter, and 1.1% essential minerals. Health Benefits: Ginger is extremely beneficial for health. Chewing raw ginger or drinking ginger tea helps relieve sore throat, cold, cough, digestive issues, and bloating. It contains powerful antioxidants and anti-inflammatory agents that help prevent cancer and support heart health.

Ginger aids in blood pressure regulation, weight management, strengthens the immune system, and improves blood circulation. It also boosts digestion, reduces body aches, keeps the mind calm, and relieves fatigue. Ginger extract helps eliminate bad breath and skin problems. Moreover, it helps reduce arterial blockages and supports healthy heart function. Major Growing Areas: In Bangladesh, ginger is mainly cultivated in the Chittagong Hill Tracts, Sherpur, Dhaka, Sylhet, Panchagarh, and Jessore districts. High-Yield Variety: A high-yielding ginger variety known as 'Chakkrikrit' is currently cultivated in the country. It grows to a height of 71 to 82 centimeters. Each plant produces around 62 stems and more than 230 leaves on average. This variety grows in clusters and is known for its high productivity.