Dried Ginger: from farm to port.

The rhizomes are washed in clean water to remove soil, then split lengthwise by hand. Splitting exposes the inner flesh so the ginger dries evenly and quickly, which is what gives split ginger its pale colour and keeps its oils intact.

Some buyers prefer whole dried ginger, or peeled ginger with the outer skin scraped off. We prepare each lot to the form the buyer has specified before it goes on to dry.

Any rhizomes that are diseased, damaged or shrivelled are removed at this stage.

Split ginger is spread on clean mats or raised platforms and dried in the sun for one to two weeks, losing most of its water as moisture falls from around 80% to 12% or below.

The ginger is turned regularly so it dries evenly, and it is covered at night and during any rain. Drying too slowly invites mould, while keeping it off the ground keeps out sand and dirt.

Well-dried ginger is hard and snaps cleanly. It can then be stored for many months without losing its pungency.

Dried ginger is cleaned to remove dust, sand and loose skin, then hand-sorted to remove mouldy, insect-damaged or poorly dried pieces. Lots are graded by size and colour.

Samples are tested for moisture (12% or below), gingerol and essential oil content, and ash. For food markets we also test for aflatoxins and other contaminants, so the ginger meets EU and other import limits.

An independent inspector confirms the results before loading, and the reports travel with the shipment.

Dried ginger is packed in new jute or polypropylene bags, typically 30 to 50 kg each, marked with the lot number, origin and weights.

Bags are stored on pallets in dry, ventilated warehouses and fumigated where the destination requires it.

Every shipment is accompanied by a phytosanitary certificate, certificate of origin, independent inspection and analysis reports, fumigation certificate, bill of lading, commercial invoice and packing list.