Fresh Ginger

Ginger is an irregularly shaped, branched rhizome with thin beige-to-brown skin and yellow, fibrous, aromatic flesh. It is characterized by its firm texture, freshness, and naturally tangy, sweet, and spicy flavor.

Harvest Season: June – December.

PACKAGING OPTIONS

CORRUGATED CARDBOARD BOX

PLASTIC CRATE

STORAGE CONDITIONS

For a shelf life of up to 3 months from production.

Parameter Recommended Conditions
Temperature 13–14 °C
Relative Humidity 65–67%

QUALITY SPECIFICATIONS

PHYSICAL CHARACTERISTICS

Parameter Description
Appearance Yellowish / Cream
Aroma Characteristic
Flavor Strong, spicy

QUALITY PARAMETERS

Parameter Tolerance
Dust / Scarring <10% (Grade I)
Blemishes <10% (Grade I)
Skin Loss <10% (Grade I)

WEIGHT RANGES

Grade Weight
Grade I >81 g
Grade II 65–80 g
Grade III 30–64 g

HEALTH BENEFITS

Ginger is valued for its potential health benefits, largely attributed to gingerol, one of its active compounds.

R

May help relieve nausea and digestive discomfort.

R

Has natural anti-inflammatory properties.

R

Supports immune health.

R

May help ease muscle and joint discomfort.

R

May help regulate blood sugar levels.

R

May support cardiovascular health.

NUTRITIONAL VALUE

Ginger is low in calories and rich in bioactive compounds such as gingerols and shogaols.

Each 100 g of fresh ginger provides:

Nutrient Amount
Protein 1.8 g
Carbohydrates 17.8 g
Phosphorus 34 mg
Potassium 415 mg
Magnesium 43 mg
Download Specification Sheet

SUPPLY CHAIN

Production

nín is Peru’s leading ginger-producing region, particularly the provinces of Chanchamayo and Satipo, which also lead in organic ginger production for export.

 

Processing

Automated washing and drying processes ensure product quality and safety.

packing

Packed in 13.6 kg cardboard boxes, ready for worldwide distribution.

Export

Shipped by sea in refrigerated containers to preserve product freshness.

INTERESTED IN OUR FRESH GINGER?

Contactáctanos
Powered by Joinchat