Sky Agri Export

Mahuva, Bhavnagar, Gujarat

Onions were easy to grow on any kind of soil, any type of weather ecosystem, and were easy to store, dry, and preserve during winters.

In India, Onions are grown in almost all the states. However, the major cultivation of onions is done in Nasik, Maharashtra and Southern Gujarat. The onion cultivation season starts in the month of October and ends in April. Green onion can be ready in 20 to 30 days after planting. Dry bulb onion can take 135 to 170 days to reach maturity.

Commonly onions are available in three color varieties. Yellow or brown onions are full flavored and chosen for everyday use. The Red or Purple onion is a good choice for fresh use. White onions are sweet in flavor.

Onions are available in various forms such as fresh, frozen, canned, caramelized, pickled, chopped and dehydrated.

Dehydrated form of onion is used where fresh ingredients is not available. Dehydrated onions are available in kibbled, sliced, rings, minced, chopped, granulated, and powder forms. It has a strong odor and a long shelf life.

Onion is creates a large source of food and prevents the thirst, great source of energy and has a very useful medical properties, and could be easily dried and preserved for times when other perishable sources of food were scarce.

Food and beverages

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Uses/Applications:

Fresh & Dehydrated Onions are used in various food preparations, salads, canned soups, sauces, gravies, blends, hamburgers, pizzas, Specialty fast food preparations, Meat products, seasonings, and healthcare related industries.

Medical benefits

1. Act as a Natural blood purifies hence reduces the risk of heart attack
2. Anti-inflammatoryagents provides relief to asthma symptoms
3. Reduces the allergic reaction
4. Powerful anti-cancer agent
5. Natural Diuretic
6. Onion Juice used as a natural medicine for cough and cold
7. Onion bulb rubbed on the skin to prevent insect bites

In ancient time, southern part of China has cultivated the ginger, than it spread to India, Maluku Islands (so-called Spice Islands), rest of the Asia and West Africa. Currently, India is the greatest producer of ginger in the world.

Ginger grows in warm and humid climate. It is mainly cultivated in the tropics from sea level to an altitude of 1500m, both under rainfed and irrigated conditions. For successful cultivation of the crop, a moderate rainfall at the sowing time till the rhizomes sprout, fairly heavy and well-distributed showers during the growing period, and dry weather with a temperature of 28Cto 35C for about a month before harvesting are necessary. Prevalence of high humidity throughout the crop period is desirable. Ginger thrives best in well-drained soils like sandy or clay loam, red loam or lateritic loam. A friable loam, rich in humus are ideal. However, being an exhaustive crop, soil should be rich in fertility.

Ginger is always propagated by portions of the rhizomes, known as seed rhizomes. Plantation of Ginger is initiated in First week of May. The green Ginger will be available from 170-185 days after the plantation. The dry Ginger will be harvested between 245-260 days.

Ginger is commercially available in chopped, powder, dry and fresh forms. It is widely used in pickles, culinary and medicine at different part of the world.

Ginger is used for flavoring in many foods like salad dressings, meat sausages, gravies, pickles, curry dishes, marinades, and stews. Dry Ginger is mainly used as ingredients in culinary, bread, cookies, crackers and cakes, ale and beer.

Benefits

Lowers blood sugar and increases insulin release

Supports blood platelet health and cardiovascular functionSoothes migraines

Slow down DNA damage

Short-term relief of pregnancy-related nausea and vomiting

Enhances natural resistance for cold and flu

Also uses in abdominal bloating, coughing, vomiting, diarrhea, and for the treatment of inflammatory joint diseases, such as arthritis and rheumatism.

Helps in digestion

Relieves Nausea, Including Dizziness from Motion SicknessRelieves Gas and Bloating