International Journal of Agriculture Extension and Social Development

author(s)
Thirumalaiselvi K, Dr. Raja Babu C, Dr. Mohamed Ali EA and Dr. Murugan K

abstract
This paper delves into the potential benefits of processing ginger, an agricultural commodity known for its short shelf life, in order to enhance its value. Traditionally valued for its medicinal properties in addressing various ailments such as pain, nausea, and vomiting, ginger's year-round accessibility opens avenues for producers to establish small- or large-scale processing facilities. With the ability to be stored at room temperature for approximately ten days, ginger proves to be a versatile ingredient for creating processed goods with extended shelf life. By encouraging farmers to adopt food processing techniques, such as making pickles, squash, and ginger powders, rather than adhering to traditional practices of selling raw ginger, this study aims to demonstrate the potential revenue boost and risk reduction for producers. Crop processing not only enhances profits for farmers but also empowers both rural and urban women. The article underscores the advantages of processing agricultural products, highlighting the disparities between selling them before and after processing. This shift towards value addition through processing can be a transformative step for farmers, offering sustainable economic benefits and fostering innovation in the agricultural sector.