Types: Small ginger (se ginger, roots ≥100g, strong spiciness) or large ginger (trâu ginger, roots ≥150g, juicy).
Quality: Clean, bright yellow skin, firm roots, free from pests/diseases, no rot, no preservatives; uniformly graded by size.
Production:
Mainly grown in northern mountainous provinces (Yên Bái, Thanh Hóa, Nghệ An, Cao Bằng) and parts of the Central Highlands; tropical climate and fertile soil.
Harvested after 8–10 months, washed clean, sorted manually or mechanically.
Uses (Culinary & Medicinal):
Culinary: Flavor enhancer, removes fishy odor in dishes.
Medicinal: Aids digestion, reduces nausea, relieves colds, warms the body, anti-inflammatory, pain relief (menstrual cramps, muscle pain), antioxidant due to high gingerol content.
Applications in Other Industries:
Essential Oil & Extracts: Production of ginger essential oil used in cosmetics, perfumes, soaps, and skin creams (warming and antibacterial effects).
Pharmaceuticals: Raw material for pain relievers, cough medicines, and functional foods (gingerol capsules).
Cosmetics & Personal Care: Ingredient in anti-hair loss shampoos, cellulite-reducing massage creams, and spa products.
Food Industry: Extracts used as natural flavoring in confectionery, beverages, and ginger tea.
Packaging:
Mesh bags: 10–20–30 kg.
Cartons or plastic crates: 10–30 kg.
Custom options: Vacuum-sealed, perforated MAP bags for extended freshness.
Quantity per 20ft Container:
Reefer container (refrigerated): Approximately 11–14 tons (depending on packaging and stacking).
Vietnamese