Ginger: Product Profile No.

11

Product: Ginger
HSC Code: 091010
Specie: Zingiber officinale
Main Seasons: All year round
Mode of Transport: Air
Current International Price: 1.7-2.0 Euros/kg
(Organic)

INTRODUCTION

Ginger is one of the most important and widely grown of the over 90 species of perennial rhizomatous
herbs. It is mostly grown in southeastern Asia extending to Queensland and Japan. Ginger is mainly
used as a spice and to some extent for medicinal purposes. The origin of the herb is not well known
but some people believe it is either India or china. The crop is commercially grown in India, china,
Taiwan, Malaysia, East and West Africa (Nigeria), Jamaica and other countries. In Uganda the crop is
mainly grown in the central districts of Mpigi, Wakiso, Masaka, Kiboga, Mukono and Mubende.

Main uses of Ginger

The dried rhizomes, which may be scrapped or peeled before drying, constitute the spice that is
esteemed for its flavor, pungency and aroma. It is widely used for culinary purposes in gingerbread,
biscuits, cakes, puddings, soups, and pickles. It is also used to spice curry powder, ginger soda/beer,
ginger ale and ginger wine. In India and the Far East the herb is used as a local medicine and is greatly
treasured for its stimulating carminative and counter-irritant effects. In addition ginger is used in
perfumery and flavoring of essences.

Product Specifications
Big rhizomes, washed, not scrapped or peeled, mature and well
cured (firm with the right moisture content). Ginger rhizomes are
thick and hard, laterally compressed, often palmately branched,
about 1.5-2.5 cm in diameter, pale yellow in color and covered
with distichous scales. Product should also be free of any pest
Rhizome showing borer damage
infestation such as holes, and any other trash such as roots and
stems.

PRODUCTION

General Information

Uganda’s Production Status: Currently Mpigi District is the major producer of ginger though the
production figures are very sketchy. Most of the producers are very much isolated and are remotely
located. Most of the produce exported is produced organically. Under such situations the producer has
to be certified first by the buyer (exporter), this alone limits the number of producers targeting the
outside market. The bulk of the crop produced conventionally ends up in local markets. Neighboring

UEPB Product Profile on Ginger, No. 11. 2005 1

countries such as Rwanda, DR.Congo, Sudan and Kenya also consume a significant amount of the
Ugandan produce. Annual production is estimated between 50-100tons. It is should be noted that
production units are very small in most cases not exceeding 1 acre. Further note that production in
many parts dropped in the period 2003-2004 due to fungal attack. The fungus that attacks the crop at 4
months has not yet been properly identified though it has been contained to some extent by use of the
common fungicides.

Ecological Requirements: The crop requires adequate rainfall of at least 1500 mm per annum,
preferably with short dry seasons of high temperatures. The herb thrives well on medium loams with a
good supply of humus, particularly those in newly cleared forests or bushes. Ginger does not tolerate
water logging. The soil should be worked to a fine tilth otherwise the rhizomes will have deformed
shapes.

Varieties: In Uganda the big variety (recently introduced), which is pale yellow in color, is preferred
to the small variety which was first introduced. Both are called by the local name; Ntangawuzi. In
Malaysia three cultivars are recognized: haliya betal (pale colored rhizomes-the true ginger), haliya
bara, and haliya indang (reddish rhizomes very pungent and only used in medicine). In Jamaica two
types are known; the white or yellow, which is of high quality and blue or flint ginger which has
harder fibrous rhizomes and is poor yielding.

Propagation: This can be by rhizomes (setts) about 2.5-5 cm long with at least one good bud. On
average 1000 kg of ginger setts are required per acre (about 2500 kg per hectare). It may be necessary
to store the setts before planting; this can be done in covered pits after washing and drying; sprouting
may begin before planting.

Planting: Should be done at least one month to the beginning of the rains. The crop is often grown on
ridges. The normal spacing is (30 x 30) cm though it is recommended to plant at (25-30 x 15-25) cm
for better yields, and the setts are planted 5-10 cm deep. Pigeon peas and castor oil may be planted to
provide light shade or the crop may be planted between rows of yams as in Jamaica. However it can be
grown without shade.

Fertilizers: Ginger is a heavy feeder and greatly requires manure for better yields. It is recommended
that farmers apply 25-30 tons per hectare of cattle manure or compost at planting and 35 kg of N and
P2O5 and 80 kg per hectare of K20 respectively, applied during growth. Alternatively apply 1000-1500
kg of a 2: 16: 6 NPK mixture before planting.

The crop is normally mulched. Where weeds become problematic, they may be controlled by hand
hoeing or herbicides. Timely control of weeds will improve yields. The soil on the beds should be
earthed up in the course of hand hoeing. Weeds may as well be hand pulled if they are not very many
and soils not too dry.

Pests and Diseases: Major pests include the shoot-borer, Dichocrosis punctiferalis and the root knot
nematode; Meloidogyne spp. major diseases include fungal rots caused by Pythium spp., the major
ones being P. aphanidermatum, P. myriotylum, P. nigriotilum and P. gracile. Other fungal infections
are leaf spots caused by Collectotrichum zingiberis and Phyllosticta zingiberi, and red rots caused by
Nectriella zingiberi. Bacterial diseases are not so problematic save for wilt caused by pseudomonas
solanacearum

Harvesting: The crop will be ready for harvesting 7-9 months after planting and this is when the
leaves begin to turn yellow and the stems start lodging. However, harvesting may be delayed for up to
two years i.e. the rhizomes are left to stay in the ground during the dry season, and when the rains

UEPB Product Profile on Ginger, No. 11. 2005 2

come they re-sprout and continue with vegetative growth for another season. Harvesting is normally
by hand though mechanization has been reported elsewhere. The mature rhizomes are dug out of the
soil and detached from the main shoot, cleaned of any soil, and the roots removed before being
washed in water.

Post-harvest Handling: Depending on what is to be marketed, the clean rhizomes may be dried in the
sun or first killed in boiling water before drying. The dried rhizomes are then ground into fine powder.
Before drying the washed product is cured by wilting in a shade until the rhizomes have become firm
i.e. low moisture content. Curing should not be done in open sunshine as rapid loss of moisture in such
situation leads to shrinkage and hence reduction of quality of rhizomes.
Packaging: For export ginger is packed in nylon bags of 1 kg each. The bags are then packed in
export boxes of 5 kg each. Alternatively the rhizomes are packed directly in to the boxes though this
packaging does not allow for proper stacking of rhizomes hence loose packs

Yield: Up to 30 tons per hectare of green ginger can be obtained with good and improved husbandry
though with irrigation a higher figure can be achieved. Generally yields vary between 10-20 tons of
green ginger per hectare i.e. 15-20 tons/acre per season. The dry ginger yield is 20-30% of the green
weight.

Production Constraints: The major constraint to production in Uganda has been a fungal attack
which devastated farmers’ crops in many parts of Uganda during 2003-2004. The fungus that attacks
the crop at 4 months has not yet been properly identified. However, it has been contained to some
extent by use of the common fungicides. There is also an organic fungicide for the same. Another
major constraint is unstable market prices. High shipping charges given that the product is succulent
and hence heavy. However, fragmented plots and stringent market conditions are also affecting
production and exports of the crop. For example organic ginger fetches premium price when compared
to ginger conventionally produced. It is important to note that, due to limited varieties, production
technologies, Ugandan production costs are very high and this renders ginger from Uganda less
competitive on the international market.

Production Costs and Income

Item Quantity/Ha Unit Cost/Price Total Cost/Ha
Primary cultivation 1 100,000/= 100,000/=
Secondary cultivation 1 100,000/= 100,000/=
Making beds 30 man-days 2500/= 75,000/=
Planting material 2500 kg 2.000/= 5,000,000/=
Planting 20 man-days 2500/= 50,000/=
Phosphorous at planting 80 kg 40,000/= 64,000/=
Fertilizer application at planting 5 man days 2,500/= 12,500/=
Mulching One truck load 180.000/= 450.000/=
Weeding 10 man-days 2,500/= 25,000/=
Application of NPK 800 kg 40,000/= 640,000/=
Labour to apply the fertilizer 20 man-days 2500/= 50,000/=
Harvesting 20 man days 2500/= 50,000/=
Sorting and packing 10 man days 2500/= 25000/=
Total expenditure 6,641,500/=

Income Yield/Acre Unit Price Total Income

Yield 12,000kg 1200/= 14,400,000/=
Net Income 7,758,500/=

UEPB Product Profile on Ginger, No. 11. 2005 3

MARKETING
Global Market

Ginger on the global market is sold fresh or dried and whole or split as well as in the powder form.
The Public ledger reported information from suppliers like China, India and Nigeria. China supplied
in form of whole and fresh, dried and split, while India supplied whole and dried. Nigeria was
supplying dried ginger. Of the three countries, China was the price setter in the world market.
Ground Ginger was a way of adding value by different countries and it would be sold separately or
mixed in other spices.

“The value of ginger imports in the world had remained stable around the $150 million mark between
2001 and 2003. The decline in 2002
Trend of the Value of Ginger Imports in the World,
was due to low prices as a result of 200 2001-2004
over supply of poor quality ginger by
180
Nigeria. The increase in 2003 to $178 $178
million was expected because there 160
was low supply of ginger. Farmers $157
140
Value ($ millions)

from different supplying countries had $141

120
been discouraged by the low prices in $122
the previous year” The Public ledger. 100

80
Importers 60

40
During 2003, Japan was the leading
importer of ginger and had a market 20

share of 38%. This volume imported 0

was valued at US$ 70,584,000 2001 2002 2003 2004
millions. United States of America Source: UN COMTRADE Statistics

ranked second with a market share of

10% worth US$ 19,862,000 millions. The two countries had an annual growth rate between 15-24%.
India significantly increased her imports of ginger with an annual growth of 114% from that of 2002.
It is important to note that despite the high tonnage of ginger India and Pakistan imported, its
equivalent value was much lower compared to value imported into the USA.

Asian countries lead in the supply of ginger on the world market which is over 80% of the market
share. China had an export share of 60% of the world market in 2003 and its annual growth in value
continued to rise. On the other hand, Taiwan, India, Indonesia and Brazil recorded decline of annual
growth in value between 1999 and 2003 as well as 2002-2003.

Netherlands was one of the top ten exporters of ginger; however, it is known that these are re-exports
since it does not grow ginger. It was among the top importers of ginger in 2003 (8 tons) of which
about 5 tons were re-exported (Refer to tables of top 10 importers and exporters). Similarly, India is a
producer of ginger and was importing to buffer its production. It would then export some of the ginger
after adding value.

UEPB Product Profile on Ginger, No. 11. 2005 4

 Top 10 Importers of Ginger in 2003
Value (US $ Volume Annual growth Annual growth Share in world
Thousand) (Tons) in value in value exports (%)
1999-2003, % 2002-2003, (%)
World estimation 182,657 329,770 0 13 100
Japan 70,584 109,211 -3 15 38
USA 19,862 27,349 1 24 10
Pakistan 15,416 43,904 8
United Kingdom 8,715 11,517 -11 2 4
India 7,551 34,281 9 114 4
Netherlands 6,579 8,272 3 2 3
Singapore 5,397 7,569 16 21 2
Germany 5,145 3,112 6 21 2
Malaysia 4,701 14,336 25 -6 2
Canada 4,267 3,269 -5 4 2
Others 29,924 57,962
Source: ITC Trademap Calculations based on COMTRADE Statistics
Suppliers

Top 10 Exporters of Ginger in 2003

Value (US$ Volume Annual growth in Annual growth Share in
Thousand) (Tons) value between in value between world
1999-2003, % 2002-2003, (%) exports (%)
World estimation 134,923 382,212 2 7 100
China 81,269 223,898 15 13 60
Thailand 8,517 21,915 6
Netherlands 6,248 4,991 9 38 4
Taiwan 4,661 2,245 -13 -19 3
India 4,219 4,603 -12 -15 3
Indonesia 3,875 4,515 -26 -1 2
Fiji 3,619 1,032 23 2
Brazil 3,097 5,107 -18 -15 2
Nepal 2,853 87,870 2
Myanmar 2,531 8,156 14 158 1
Others 13,475 17,394
Source: ITC Calculations based on COMTRADE Statistics

UEPB Product Profile on Ginger, No. 11. 2005 5

Exporters of Ginger
1. African Organic
Plot 11 Matry's Road, Ntinda Housing
P.O. Box 29078, Kampala
Tel: +256-412-286 690/1
Fax: +256-412-286 692
Email: amfri@infocom.co.ug
Importers of Ginger
1. Patasco Spices Ltd.
Makerfield Way
Wigan WN2 2PR, UK
Tel: +44 (1942) 49 32 20
Fax: +44 (1942) 82 65 23
3. World of Spice Ltd.
Unit 22 Bebington Close
Billericay CM12 0DT, UK
Tel: +44 (1277) 63 33 03
Fax: +44 (1277) 63 30 36
5. Redmoor Herbs & Spices
Pennygillam Way,
Pennygillam Launceston PL15 7ED UK
Tel: +44 (1566) 77 94 43
Fax: +44 (870) 922 34 29
7. Anatoli Spices S.A.
32, R.Feraiou Str.
144 52 Metamorfossi, Greece
Tel: +30 (210) 281 34 26
Fax: +30 (210) 282 59 48
9. Verstegen Spices & Sauces B.V
Industrieweg 161 PB 11041 3044 AS Rotterdam
Netherlands
Tel: +31 (10) 245 51 00
Fax: +31 (10) 462 47 07
11. Priya Trade Linkers
773, Pocket V, Mayur Vihar, Phase I,
New Delhi - 110 091,India
Tel: +(91)-(11)-22755267
Fax: +(91)-(11)-22799111
http://www.indiamart.com/priya-trade-linkers
UEPB Product Profile on Ginger, No. 11. 2005
2. Fox’s Spices Ltd.
Masons Rd Stratford-Upon-Avon
CV37 9NF, UK.
Tel: +44 (1789) 26 64 20
Fax: +44 (1789) 26 77 37
4. Patak (Spices) Ltd.
Kiriana Hse Haydock La
St. Halens WA11 9UZ, UK
Tel: +44 (1942) 27 23 00
Fax: +44 (1942) 27 25 00
6. Sun Spices S.A.
157, Ag.loanni Renti Str.
185 41 Piraeus, Greece
Tel: +30 (210) 481 28 98
Fax: +30 (210) 482 60 67
8. Deligeorgis Spiros Atlas Spices
Pei Dokou
341 00 Halkida, Greece
Tel: +30 (22210) 246 70
Fax: +30 (22210) 903 97
10. Sujata Synthetics
518/519, Jeevandeep Complex,
Ring Road, Surat - 395 002, India
Tel: +(91)-(261)-2354670/2320375
Fax: +(91)-(261)-2325267
http://www.sujatasynthetics.com/spices-
food-products.html
12. Sanghvi Exim
119, 1st Floor, Madhupura Commercial
Centre, Madhupura Chowk,
Ahmedabad - 380 004, India
Tel: +(91)-(79)-22159213/22124612
Fax: +(91)-(79)-22161337
http://www.indiamart.com/sanghvi-
exim
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