Dried Ginger Exporter

Information

Dried Ginger

Binomial name: Zingiber Officinale

Also Known: Gengibre, Ajengibre, Jengibre Dulce, Kion

Harvest Area: Junín

Presentation: Whole Flake, Crushed, Powder

Harvest Season: February to July

Requerimientos de clima y suelo:

Clima

Se adapta a climas con temperaturas desde 20ºC a 30ºC. Es muy sensible a temperaturas frías.

Suelo

Franco sin problemas de sanidad. La conductividad eléctrica en el suelo no debe ser mayor a 2 mmhos/cm.

Physicochemical characteristics

Test	Specifications
Organoleptic:
Aspect	Fruit
Color	Yellow to slightly Creamy Yellow
Smell	Aromatic characteristic of the species
Flavor	Spicy Astringent
Humidity	Maximum 10%

Características Microbiológicas

Ensayo	Especificaciones
Recuento de aeróbicos mesófilos	Máximo 100.000 ufc/g
Recuento Combinado de Mohos y Levadura	Máximo 1.000 ufc/g
Estrerichia coli	Ausencia/10 g
Salmonela sp	Ausencia/25 g

Peru is ranked 13th in the world’s leading ginger producers, overwhelmingly surpassed by Asian countries and a few Africans. We see that production has been declining significantly in recent years, but in the last year is beginning to show improvements.

Performance per Hectare of Peruvian Ginger

In this respect, Peru is ranked 6 in the world, with an approximate 18 tm/ha. The best performance is the United States, far above the others bordering 32.5 tm/ha.

Process

Large flakes are selected which are packed in 20kg paper bags and the shredded ones will follow the bagging process or intended for powder.

Harvest Seasons

Ginger is usually harvested almost throughout the year, except for the months of April and May which are the months in which it is usually sown. In the first quarter of the year, harvests are lower and the quality of it is not the most optimal. Harvests from the third quarter of the year tend to be much more abundant and of much better quality.

Fresh Ginger

Natural Dried Ginger

This is one of the oldest ways to dry ginger. Solar energy and wind are used exclusively in this process. It begins with giving a cleaning and washing to the raw material, then peeled at least up to 50% of the shell, then flaked on a thickness of 6 mm to 7 mm (so that after
the process is about 4mm) and put to dry in special trays, always protecting the lots from possible rains or agents that can moisten the flakes of ginger and spoil the process.

Depending on the conditions, a ginger treated this way may be ready 4 to 7 days after the process begins. What is required are firm leaflets, of uniform color and with a humidity not greater than 11%. Once finished, we proceed Select the leaflets according to their qualities and then pack them in kraft bags of 25 kg 3 folds thick.

Here are some images of the process:

Industrial Dried Ginger

This is another of the most common processes for drying ginger. It shares many similarities with natural drying in the initial processes of washing, disinfecting and peeling the shell before flaking it in the same way, from about 6 to 7 mm so that at the end of the process can be reduced to 4 mm. The main difference is that in this process special dehydrating furnaces that work on the basis of gas are used (other fuels such as coal, oil or firewood cannot be used because this ultimately contaminates the product) and the process is much faster as the ginger flakes go through all drying seasons in about 8 hours and then let dry for about 4 hours, thus obtaining leaflets at 8% humidity, with firm texture and intense aroma.

After all this, they are selected according to their quality and packaged in 3-fold kraft bags with liner, for better preservation.

Here are some images of the process:

National Production of Ginger

Although the Junin region is the main producer of ginger in Peru (90% of the total), it is not that it is a massive crop. The main ginger producing area is the province of Chanchamayo, in the districts of Pichanaqui and San Ramón and to a lesser extent in the province of Satipo in the district of Mazamari.

The current quantities of hectares sown do not reach 1000. Domestic production of ginger has declined in recent years but with a trend of recovery in the last year

Ubicación de Junín

Producción Nacional de Jengibre

Si bien la región Junin es el principal productor de jengibre en el Perú (el 90% del total), no es que sea un cultivo masivo. La principal zona productora de jengibre es la provincia de Chanchamayo, en los distritos de Pichanaqui y San Ramón y en menor medida en la provincia de Satipo en el distrito de Mazamari.

Las cantidades actuales de hectáreas sembradas no llegan a las 1000. La producción nacional de jengibre ha decaído en los últimos años pero con una tendencia de recuperación en el último año

Valor nutricional

Cantidad por 100 gramos

Grasas Totales

0.8 g

Ácidos Grasos Saturados

0.2 g

Colesterol

0 mg

Sodio

13 mg

Potasio

415 mg

Carbohidratos

18 g

Azúcares

1.7 g

Fibra Alimentaria

2 g

Calorías

Proteínas

1.8 g

Vitamina C

5 mg

Calcio

16 mg

Hierro

0.6 mg

Vitamina D

0 IU

Vitamina B6

0.2 mg

Vitamina B12

0 μg

Magnesio

43 mg