𝐑𝐚𝐧𝐠𝐭𝐡𝐚𝐧𝐠𝐥𝐢𝐧𝐠 𝐅𝐚𝐫𝐦𝐞𝐫𝐬 𝐒𝐡𝐢𝐟𝐭 𝐅𝐫𝐨𝐦 𝐒𝐮𝐠𝐚𝐫𝐜𝐚𝐧𝐞 𝐓𝐨 𝐆𝐢𝐧𝐠𝐞𝐫 𝐅𝐨𝐫 𝐀 𝐒𝐭𝐫𝐨𝐧𝐠𝐞𝐫 𝐑𝐮𝐫𝐚𝐥 𝐄𝐜𝐨𝐧𝐨𝐦𝐲

…𝒇𝒂𝒓𝒎𝒆𝒓𝒔 𝒆𝒎𝒃𝒓𝒂𝒄𝒆 𝒈𝒊𝒏𝒈𝒆𝒓 𝒄𝒖𝒍𝒕𝒊𝒗𝒂𝒕𝒊𝒐𝒏 𝒕𝒐 𝒃𝒐𝒐𝒔𝒕 𝒊𝒏𝒄𝒐𝒎𝒆, 𝒑𝒓𝒐𝒎𝒐𝒕𝒆 𝒔𝒖𝒔𝒕𝒂𝒊𝒏𝒂𝒃𝒊𝒍𝒊𝒕𝒚, 𝒂𝒏𝒅 𝒔𝒕𝒓𝒆𝒏𝒈𝒕𝒉𝒆𝒏 𝒍𝒐𝒄𝒂𝒍 𝒍𝒊𝒗𝒆𝒍𝒊𝒉𝒐𝒐𝒅𝒔

By Lhendup Wangmo

Rangthangling Gewog, located in Tsirang Dzongkhag, continues to be a model of resilience and determination, with its farmers building on past successes to drive new agricultural ventures. After establishing a reputation for thriving sugarcane cultivation, the farmers of this gewog are now setting their sights on ginger cultivation. This move is motivated by ginger’s high market demand and the potential it holds for boosting the region’s rural income.

For many farmers, this transition is not simply about experimenting with a new crop. It’s a strategic decision aimed at diversifying their sources of livelihood. With support from the gewog administration and favorable climate conditions, they have begun clearing fields, preparing the soil, and planting ginger with enthusiasm and high hopes for success. As they adapt to new farming techniques, their determination to succeed is evident.

The skills and knowledge gained from sugarcane farming- such as organized group work, market linkages, and effective crop management- are now being applied to ginger cultivation. Some farmers have even begun exploring ways to process and package ginger, enhancing its market value. Local markets have shown growing interest in the crop, and ginger cultivation is not only seen as a source of income but also as a means to strengthen the local economy and improve the livelihoods of Rangthangling’s residents.

While challenges such as market fluctuations, pests, and the need for proper storage facilities remain, the farmers are optimistic. Their commitment to hard work, along with support from local government and agricultural experts, is paving the way for a successful new chapter in Rangthangling’s agricultural history- one in which ginger could rival sugarcane as a symbol of agricultural prosperity.

According to Tek Bdr Sunwar, Chairperson of the Ginger Organic Group, the cultivation efforts are currently carried out by individual farmers, but they have come together to ensure a steady and coordinated supply of ginger to major markets, including Wangdue, Paro, Punakha, Trongsa, and Thimphu. A portion of the harvest is also sold in the local Damphu Sunday Market, further boosting ginger’s visibility in the region.

The success of the initiative is largely attributed to strong support from both the Gewog and Dzongkhag Agriculture Sector. “We have received full support, not only in technical guidance but also in accessing lease land and necessary machinery,” Tek Bdr explained. The group now has the essential facilities for peeling, washing, storage, and even freezing, ensuring that they can maintain quality while expanding production capacity. Importantly, all their ginger is grown organically, following sustainable farming practices that avoid the use of chemicals.

However, the journey has not been without obstacles. Tek Bdr mentioned that fungal issues had affected the ginger crops, but through proactive research and intervention, the problem was managed. Despite these challenges, the group has already achieved notable successes. In 2022, they exported 3 metric tons of ginger powder to Malaysia, followed by another 1 metric ton in a subsequent shipment.

The farmers are also adding value to their produce by processing ginger into ginger chips, ginger powder, and turmeric. This expansion into value-added products has not only increased income but also reinforced Rangthangling’s reputation as a hub for high-quality organic produce.

With ongoing determination, support, and innovation, Rangthangling’s farmers are positioning ginger cultivation as a model of rural success. They prove that with the right vision and effort, small communities can make a big impact both within Bhutan and beyond.

Dawa Dorji Tamang, Secretary of the Ginger Organic Production Group, shared: “We have come a long way with ginger cultivation here in Rangthangling. In the beginning, it was just a few farmers trying it out after the success with sugarcane, but now almost every household is involved in one way or another. The land is good, the weather favors the crop, and there’s strong demand.”

“We grow ginger individually, but we work together as a group when it comes to processing, storage, and marketing. That’s what the Ginger Organic Production Group is for. It helps us stay organized and move forward as one unit.”
“Our vision for the future is simple: to make Rangthangling a recognized name for high-quality organic ginger. We have built a strong foundation, but there’s still so much potential. As we improve our production processes and focus more on value-added products, like ginger powder and turmeric, we believe we can increase our reach both in local markets and internationally.”

“We know there are challenges ahead- access to more markets, improving packaging, and keeping up with demand. But with the support we have received and the hard work from all our farmers, I am confident we can overcome them and create a sustainable, thriving business for our community.”

Sherman Nanda, a 39-year-old ginger cultivator, remarked: “As a ginger farmer, I have seen a real transformation in our community. Growing ginger has brought new opportunities for us, especially since we switched to organic farming. It’s a lot of hard work, but it’s worth it. I have learned so much about the land, the crops, and how important it is to work together as a group.”

“Seeing our ginger being sold in places like Thimphu and Paro makes me proud. It feels good knowing our hard work is making a difference. But we also face challenges, like pests and managing quality, so we have had to adjust our methods and keep learning. What excites me is how we are turning this crop into more than just a simple vegetable- we are processing it into powder, chips, and even exporting it. That’s what makes me believe ginger farming has a really bright future here.”

Dil Bdr, another ginger cultivator, shared: “As someone who has been working in agriculture for years, switching to ginger cultivation has been a big change for me. Initially, I was skeptical about growing something new, especially with the challenges that come with it, but now I see the benefits. Ginger is a high-demand crop, and because we are focused on organic farming, it gives us a unique advantage in the market. People want organic produce, and that’s where we stand out.”

“The process of growing ginger is a lot of work- there are the usual worries about pests and the weather, but what’s been most rewarding is seeing the entire community get involved. We have all learned from each other, and through the Ginger Organic Production Group, we have shared knowledge and resources. That’s made a big difference.”
“We have had great support from the government and agricultural agencies, especially when it comes to equipment and machinery. The peeling machines, the drying tools- it’s all helped us streamline production. It’s made our work more efficient, and we can now focus on quality, which is very important for us. There’s also the aspect of post-harvest work, like packaging, and that’s where we can see potential for expanding our sales, especially if we focus more on branding.”

“One thing that excites me is how we are not just growing ginger and selling it raw. We are making powder, turmeric, and even chips. I never imagined we could go this far, and now we are even exporting some of our products, like the ginger powder, to international markets like Malaysia. That’s a big win for us.”

“For the future, I think the key is keeping up with the demand while maintaining quality. If we can expand, improve our packaging, and reach even more markets, the possibilities are endless. This is not just farming anymore- it’s a business, a sustainable livelihood with the potential to change lives. I am excited to be part of it.”

Basu Dev, a ginger cultivator, reflected: “Ginger farming has not been easy, but it has definitely been rewarding. When we first started, we knew there would be challenges, but you don’t fully understand what it takes until you’re in the field, dealing with all sorts of hurdles. One of the biggest challenges we face is the issue of pests and diseases, especially fungal infections. Ginger is prone to these problems, and if you don’t catch them in time, they can ruin the whole crop. We have had to experiment with different ways of preventing and treating these issues, but it’s still something we are always working on.”

“Another big challenge is the climate. While ginger grows well here, there are times when the rainfall isn’t enough, or there are too many days of rain that make the soil too soggy. When that happens, it becomes difficult to maintain healthy plants. We have had to adjust our methods, using better irrigation and drainage systems to help manage these issues. But even then, the unpredictability of the weather is something we can’t always control.”

“Labour is another challenge. Ginger farming is very labour-intensive. From planting to harvesting, there’s a lot of manual work involved. And during peak seasons, it becomes difficult to find enough hands to help, especially when everyone is busy with their own crops. We have tried to bring in seasonal workers, but it’s still something we have to manage carefully.”

“On top of that, managing the post-harvest side of things is another obstacle. We need good facilities to wash, peel, dry, and store the ginger. Without proper storage, the ginger can spoil or lose its quality. Sometimes, we face delays in getting the equipment we need, and that can slow things down. We have been fortunate to get support from the government and agricultural agencies, but the infrastructure is still something we need to improve.”

“Finally, the marketing aspect is not as easy as it sounds. We are producing high-quality organic ginger, but reaching the right customers and convincing them to buy our products has been difficult at times. We have had to learn about packaging, branding, and how to make our products stand out. It’s a whole new skill set we have had to develop, and it requires a lot of time and effort.”

“Despite all these challenges, I believe in what we are doing. The support from the community and government, the growth we have seen, and the potential for expanding our market makes it all worth it. It’s hard work, but it’s a good kind of hard. If we can overcome these obstacles and continue to improve, I know ginger farming can be a successful and sustainable business for us.”