Azeem Ahmed Khan

After decades of failed trials and complete reliance on imports, Pakistan has finally developed a viable model for ginger cultivation, with scientists reporting yields that rival—and in some cases exceed—those of major producing countries. Dr Muhammad Iqbal, Principal Scientist and Director at the Vegetable Research Institute of the Ayub Agricultural Research Institute (AARI), Faisalabad, told Wealth Pakistan that the country has reached a stage where it can “confidently say that we can grow ginger.”

“Until a few years ago, ginger was not grown in Pakistan. It was 100 percent imported,” he said, describing the breakthrough as the outcome of sustained research and long-term persistence. According to Dr Iqbal, years of experimentation have identified the Potohar region as particularly suitable for ginger cultivation. Successful trial sites include Dawri Farms in Rawat and Nishtar Farms in Chak Shahzad, where recent harvests have delivered exceptionally strong results.

“Our crop this year is almost equivalent to that of Thailand,” he said, adding that yields recorded at Dawri Farms were “much higher than India.” Although Pakistan currently ranks far down the global list of ginger-producing countries, Dr Iqbal said yield performance at select local sites highlights the country’s untapped potential. “If we get more such sites, which we are actively trying to develop, Pakistan will not only become self-sufficient but will also be able to export,” he said.

The journey toward local ginger production has been long and challenging. After losing access to supplies from Bangladesh in 1971, Pakistan began efforts to cultivate ginger domestically. These attempts repeatedly failed over several decades despite trials in multiple regions. “It was not that our institute did not try. We kept trying, but there was no success,” Dr Iqbal recalled. A turning point came after renewed research initiatives launched from 2017 onward, including extensive trials under shade structures in Narowal, Gujranwala, and Sialkot.

Subsequent studies helped scientists identify gaps in production technology and refine cultivation practices. “These locations and everything that is happening now are based on that research,” he said. One of the most significant milestones has been the development of a local ginger variety, AARI Ginger-2023, suitable for general cultivation. The institute is also maintaining multiple ginger genotypes sourced from China and Thailand—distinct from Indian material—along with five advanced breeding lines developed locally.

“These are our own lines, now under multi-locational trials,” Dr Iqbal said, noting successful results in Azad Jammu and Kashmir as well as the Bara area. To ensure the availability of clean planting material, the institute has established a tissue culture laboratory to multiply disease-free plants. This addresses a major constraint, as ginger rhizomes sold in markets are treated for consumption and often fail to sprout.

“We grow them in the lab and provide tissue culture plants for rapid multiplication,” he said, adding that large numbers of plants have already been distributed. At present, ginger cultivation in Pakistan covers only a limited area across Rawat, Chak Shahzad, Chichawatni, and Jaranwala. Last year marked the first time locally grown ginger entered the domestic market. Amir Shehzad, owner of Dawri Farms, is among the early adopters.

“He remained successful after a lot of failures,” Dr Iqbal said, describing how Shehzad gradually expanded from small experimental plots to larger acreage over several years. Scientists are now training master trainers and disseminating production technology through print and electronic media, while ginger festivals have also been held to raise farmer awareness. “In the past, we used to think this was not possible,” Dr Iqbal said. “Now we have a success story.”

With proof of concept established, the government has launched an expansion drive in the Potohar region, offering support for tunnels, shade nets, seed availability, and drip irrigation under a cost-sharing arrangement between farmers and the state. Applications have been invited from Rawalpindi, Jhelum, Chakwal, Talagang, Murree, and, most recently, Khushab. Under the programme, cultivation will expand in phases over the next three years, with selected farmers committing to grow ginger for at least a decade to ensure sustainability.

Beyond fresh consumption, researchers are also working on value addition, including pickles, dried ginger, and powdered products. Dr Iqbal said Pakistan’s ginger shows promising quality traits, including higher gingerol content compared with ginger from Thailand and China, which could translate into better taste and longer shelf life. “You can harvest it and taste it,” he said. “You will know the difference.”

While ginger requires significant upfront investment and offers limited returns in the first year, profitability improves from the second year onward, he added. With durable infrastructure and minimal disease pressure observed so far, he described ginger as a high-value crop with strong long-term potential. “The government wants to increase self-sufficiency because all this money is going out in imports,” Dr Iqbal said. “If local production starts, it will benefit both the government and the country.”

Credit: INP-WealthPk