Post by Trade facilitator on Jan 20, 2022 3:17:45 GMT 1
What is Ginger?
Ginger is a root plant which grows annual stems of about one meter tall, bearing narrow green leaves and yellow flowers. Ginger belongs to the family of Zingiberaceae. It originated in the Southern Asian tropical rainforest and although it no longer grows wild, it is thought to have originated on the Indian subcontinent because the ginger plants grown in India show the largest amount of genetic variation.
Ginger has a high medicinal and food value, the plant is cultivated in large quantities by many farmers especially in the northern part of Nigeria.
Investing in agriculture is always a good idea. And ginger farming is probably the best option available in Nigeria. This is because you earn money by selling ginger on the local market and you can take your business to a global level as well.
Nigeria is a top exporter of ginger worldwide. Another benefit of having a ginger business is that, unlike other agricultural products, this spice remains fresh for a long time as dry ginger can be stored for months until the price mark reaches a number that is suitable for you.
In Nigeria, ginger root is mostly used to produce herbal medicines and to spice up foods in homes. They can be found in almost every local market in the country as either dried or fresh. Asides Nigeria, other countries where Ginger roots are grown and exported largely are Brazil, India, China, Jamaica, Australia and Sierra Leone.
The demand for Ginger in the international market today has gone up significantly because the root is now being used as raw material in the manufacturing process.
Types of Ginger Exported From Nigeria
1). Sun Dried Split Ginger: Sun dried split ginger is the most exported type of ginger from Nigeria. They're usually dried to boost the shelf life so it can be exported to any country around the world on a long voyage and for further storage. As a result, sun dried split ginger exporters in Nigeria are the most common ginger exporters found in Nigeria.
2). Fresh Ginger: Fresh ginger is far less exported in Nigeria than sun dried split ginger. Because of its short shelf life, fresh ginger needs to be shipped as soon as it is harvested, else, it would have to be dried before export.
3). Ginger Powder: Ginger powder is also exported from Nigeria after processing fresh ginger.
P.S: It is worthy of note that Nigerian ginger is most preferred in the international market.
Ginger export can become either your full-time business or something that you do without ever leaving your home, by hiring people that will process all the trade operations themselves. In the first case, you'll receive from 30% to 45% of pure profits, while in the latter scenario the margin can range from 20% to 30%.
Businessmen that only provide the funding, but don't do any other work themselves and use consulting companies instead, can make from 10% to 20% profit of the export operation. Regardless, you're going to need to know all the stages of the export process after you've found a client:
Contract Negotiations.
Putting together the necessary documentation.
Transferring the sold ginger to a warehouse
Product revision
Ginger relocation to the port
Shipment
Post-trade paperwork.
Note: The standard weight of a shipping package is 50 kg.
Preparing Ginger for Export
Learn the ins and outs of ginger farming, storing and production processes.
Allocate the funds necessary to start the business;
Carefully plan how much ginger you can export;
Make sure you have proper documentation and a streamlined shipment process. This is important so as not to do everything at the last minute;
Be sure to have clear shipping and return policies to ensure your reputation as a trustworthy exporter;
Try to connect to Nigerians that live in the countries you'll be exporting ginger to. They can provide you insight on the state of their respective local markets that can't be found on the web; but be careful not to fall victim to Scammers.
It is strongly advised that you get affiliated with an export Consulting Firm, which would not only help link you to buyers, but will also help make the process easier and walk you through the entire export process safely and securely.
Most Nigerian ginger exports are held with European and North American countries, with the most loyal importers being France, Great Britain, and Germany. Another benefit of ginger export is you can conduct your trade all year long, with the most productive period lasting from November to March.
A pandemic-induced increase in the global demand for ginger has seen the price of the spice surge from N4,000 for a 50kg bag to N15,000, an increase of nearly 400% within two years, benefitting both growers and exporters in the country. Ginger farmers in Kaduna revealed that demand far outweighs supply, which is a boost for local production.
The demand for ginger, which is a natural remedy for colds, has surged in the wake of the covid-19 pandemic as people all over the world grasp at even the slimmest hope of a remedy for the dreaded influenza-like viral disease. Farmers in Nigeria see the opportunity to grow more of this agricultural commodity and earn more through export but many may be constrained in the areas of funding, farm input and agricultural extension services.
The surge in demand for ginger is an opportunity to move the commodity up the list of agricultural exports in Nigeria, earning more forex for the nation. The federal government, through its various agro intervention programs, notably the CBN’s Anchor Borrowers’ Program (ABP) should pay more attention to the sector especially since ginger is listed as a ‘targeted commodity of comparative advantage to the State’ in the ABP guidelines.
Must Know Fact About Ginger For Exporting
The longer it takes ginger to dry and the lower the drying temperature, the better the chemical qualities of the ginger
Drying ginger under sunlight is the best way to retain most of its chemical qualities
Mechanical drying of ginger reduces a lot of its chemical properties
Among drying methods, sun dried and solar tunnel dried ginger rhizomes can retain the maximum essential oil content than mechanical tray dried rhizomes.
Unpeeled ginger dried at 65°C has not been found good.
India is the largest producer and exporter of ginger to more than fifty countries, particularly to the Middle east, accounting for more than 70% of the world production.
Nigeria is the largest producer of ginger in Africa and one of the largest producers in the world
Unless the ginger is sliced fairly thin, its dehydration is essentially a slow process.
On average, fresh ginger has a moisture content of 82-86%
Drying of whole ginger rhizomes under sun takes 9 days and 8 days by a solar tunnel
Significant reduction in essential oil and oleoresin content of dry ginger happens as the slice length decreases from 50mm
Important constituents of ginger’s essential oil like zingiberene, limonene, linalool, geraniol and nerolidol decreases during slicing and as the drying temperature increases from 50, 55, 60 and 65 °C.
Gingerols and Shogaols are pungency contents of oleoresin in ginger
The oleoresin content of ginger decreases upon ginger slicing and with the increase in the drying temperature
Whole ginger rhizomes dried under sun drying or in a solar tunnel dryer retain the maximum essential oil (13.9 mg/g) and oleoresin content (45.2 mg/g) of dry ginger.
In mechanical drying of ginger, the drying temperature of 50-60 °C is considered optimum, however there is about 12.2 % loss in essential oil and 5.3 % oleoresin when dried at this temperature.
The most important quality parameters of ginger are its fibre content, volatile oil content and non volatile ether extract
Some areas grow ginger yielding very large rhizomes, which are marketed as fresh ginger, but unsuitable for converting to the dried spice due to their high moisture content.
Ginger when used as a vegetable is harvested from sixth month onwards while for preparing dry ginger, the produce is harvested after eight months of planting when the leaves of the plant turn yellow and start drying.
If you cultivate ginger in a hydroponic farming system, you can harvest fully grown rhizomes in 4 months
Harvested fresh ginger is peeled to remove the outer skin before it is sliced and dried
Fresh ginger is sliced to accelerate the drying process
Deep scraping of fresh ginger with knives needs to be avoided to prevent the damage of oil bearing cells which are present just below the outer skin.
Dried ginger is available in different forms like the whole dried ginger, splits or slices
The time taken for drying ginger at temperatures of 50, 55, 60 and 65 °C is 8, 8, 7 and 6 days, respectively
Slice thickness and drying methods have significant effects on the essential oil content of dried ginger.
Drying of ginger usually leads to loss of volatile oil by evaporation and this loss can sometimes be as high as 20 % during sun drying
The extent of cleaning ginger rhizomes prior to drying has a considerable influence on the volatile oil and the fibre content of the end product.
The removal of ginger skin not only reduces the fibre content but also enhances the volatile oil loss through rupture of oil bearing cells, which are present near the skin.
The essential oil content of major types of dry ginger is usually in the range of 1–3 %.
Drying whole or minimum 50 mm long ginger slice under open sun drying or in a solar tunnel dryer gives the best chemical retention rates
Gingerol, the major pungent component of ginger oleoresin, is found to reduce significantly on slicing when compared to whole dry ginger.
The gingerols content of oleoresin in ginger is can be between 17.7–19.3 %
When gingerols are prone to dehydration, transformation of gingerols to corresponding, less pungent shogaols are formed.
The quality of dry ginger for commercial purposes is generally evaluated based on two important parameters, the essential oil and the oleoresin content.
Ginger when dried under sun drying and solar tunnel dryer has the maximum retention of essential oil (13.9 mg/g of dry ginger)
Slicing significantly reduces the essential oil content of ginger and reduction is significant even when ginger is sliced to a length of 50 mm or below. The more the slice length, the better.
Below 20 mm length of ginger slice, the loss in essential oil content is very high.
The oleoresin content of 50 mm long ginger is usually at par with the oleoresin content of whole dry rhizomes. However, the reduction in oleoresin content of ginger for slice lengths less than 50 mm is significant.
It can be concluded from drying studies that whole ginger dried under sun drying or in solar tunnel drier or in case of mechanical drier, drying temperature of 60 °C could be adopted to produce quality dried ginger.
Mechanical drying of ginger rhizomes at 60 °C can retain to a great extent the chemical quality of the ginger, and the drying time is 7 days. But the quality is not as high as sun drying or solar tunnel drying
Drying studies of ginger rhizomes sliced to various lengths of 5, 10, 15, 20, 30, 40 and 50 mm and dried by various drying methods like sun drying, solar tunnel drying and cabinet drying at temperatures of 50, 55, 60 and 65 °C indicates that slicing (at 5mm) significantly reduces the drying time (to 4 days) as compared to drying whole rhizomes (at 9 days) under sun.
In mechanical drying of ginger, the increase in temperature from 50 to 65 °C reduces the drying time from 9 to 6 days for drying whole rhizomes.
Non volatile constituents of dry ginger like total gingerols and total shogoals decreases as the sliced length reduces.
Sun drying and solar tunnel drying retains the maximum essential oil content (13.9 mg/g of dry ginger) and oleoresin content (45.2 mg/g of dry ginger) of ginger.
Sliced or whole ginger goes bad and becomes mouldy if not properly dried.
Article from NEPC (Nigeria Export Promotion Council) Ginger export
Sector information
Producing almost 523,000 metric tonnes annually, Nigeria is among the world largest producers of ginger (FAO, 2016). Our country has 14% share in total global production and is projected to keep growing at 6% per annum. Around 90% of our production is exported. Our ginger especially stands out because of its pungency and high level of oleoresin oil, the active ingredient most people look for in ginger.
The season for ginger runs from May to October. Supply goes on for upward of nine months, guaranteeing sustainable exports. All exporting companies in Nigeria comply with the important food safety standards (SPS). Adherence to best practices and food safety measures at all steps in the value chain is ensured, from farmer to exporter.
Companies and structure
There is some commercial large-scale farming, but most of Nigerian ginger production is conducted by smallholder farmers. They constitute for around 90% of the sector. Ginger is produced in the Northern part of our country.
Trade performance
Exports of Nigerian ginger grew 5.6% per year from 2014, reaching over 42.5 million USD in exported value in 2017. Main export destinations are diverse and include African, Middle-Eastern and European markets.
Europe is an interesting market for exporters of fresh and dried ginger. The demand is high already and is expected to grow more in the coming years and prices are rising too. China is the main supplier of both whole and ground ginger to Europe, and it is your main competitor on the European market.
In addition to Nigeria and China, other countries where Ginger roots are grown and exported largely are Brazil, India, Jamaica, Australia and Sierra Leone.
Ginger is a root plant which grows annual stems of about one meter tall, bearing narrow green leaves and yellow flowers. Ginger belongs to the family of Zingiberaceae. It originated in the Southern Asian tropical rainforest and although it no longer grows wild, it is thought to have originated on the Indian subcontinent because the ginger plants grown in India show the largest amount of genetic variation.
Ginger has a high medicinal and food value, the plant is cultivated in large quantities by many farmers especially in the northern part of Nigeria.
Investing in agriculture is always a good idea. And ginger farming is probably the best option available in Nigeria. This is because you earn money by selling ginger on the local market and you can take your business to a global level as well.
Nigeria is a top exporter of ginger worldwide. Another benefit of having a ginger business is that, unlike other agricultural products, this spice remains fresh for a long time as dry ginger can be stored for months until the price mark reaches a number that is suitable for you.
In Nigeria, ginger root is mostly used to produce herbal medicines and to spice up foods in homes. They can be found in almost every local market in the country as either dried or fresh. Asides Nigeria, other countries where Ginger roots are grown and exported largely are Brazil, India, China, Jamaica, Australia and Sierra Leone.
The demand for Ginger in the international market today has gone up significantly because the root is now being used as raw material in the manufacturing process.
Types of Ginger Exported From Nigeria
1). Sun Dried Split Ginger: Sun dried split ginger is the most exported type of ginger from Nigeria. They're usually dried to boost the shelf life so it can be exported to any country around the world on a long voyage and for further storage. As a result, sun dried split ginger exporters in Nigeria are the most common ginger exporters found in Nigeria.
2). Fresh Ginger: Fresh ginger is far less exported in Nigeria than sun dried split ginger. Because of its short shelf life, fresh ginger needs to be shipped as soon as it is harvested, else, it would have to be dried before export.
3). Ginger Powder: Ginger powder is also exported from Nigeria after processing fresh ginger.
P.S: It is worthy of note that Nigerian ginger is most preferred in the international market.
Ginger export can become either your full-time business or something that you do without ever leaving your home, by hiring people that will process all the trade operations themselves. In the first case, you'll receive from 30% to 45% of pure profits, while in the latter scenario the margin can range from 20% to 30%.
Businessmen that only provide the funding, but don't do any other work themselves and use consulting companies instead, can make from 10% to 20% profit of the export operation. Regardless, you're going to need to know all the stages of the export process after you've found a client:
Contract Negotiations.
Putting together the necessary documentation.
Transferring the sold ginger to a warehouse
Product revision
Ginger relocation to the port
Shipment
Post-trade paperwork.
Note: The standard weight of a shipping package is 50 kg.
Preparing Ginger for Export
Learn the ins and outs of ginger farming, storing and production processes.
Allocate the funds necessary to start the business;
Carefully plan how much ginger you can export;
Make sure you have proper documentation and a streamlined shipment process. This is important so as not to do everything at the last minute;
Be sure to have clear shipping and return policies to ensure your reputation as a trustworthy exporter;
Try to connect to Nigerians that live in the countries you'll be exporting ginger to. They can provide you insight on the state of their respective local markets that can't be found on the web; but be careful not to fall victim to Scammers.
It is strongly advised that you get affiliated with an export Consulting Firm, which would not only help link you to buyers, but will also help make the process easier and walk you through the entire export process safely and securely.
Most Nigerian ginger exports are held with European and North American countries, with the most loyal importers being France, Great Britain, and Germany. Another benefit of ginger export is you can conduct your trade all year long, with the most productive period lasting from November to March.
A pandemic-induced increase in the global demand for ginger has seen the price of the spice surge from N4,000 for a 50kg bag to N15,000, an increase of nearly 400% within two years, benefitting both growers and exporters in the country. Ginger farmers in Kaduna revealed that demand far outweighs supply, which is a boost for local production.
The demand for ginger, which is a natural remedy for colds, has surged in the wake of the covid-19 pandemic as people all over the world grasp at even the slimmest hope of a remedy for the dreaded influenza-like viral disease. Farmers in Nigeria see the opportunity to grow more of this agricultural commodity and earn more through export but many may be constrained in the areas of funding, farm input and agricultural extension services.
The surge in demand for ginger is an opportunity to move the commodity up the list of agricultural exports in Nigeria, earning more forex for the nation. The federal government, through its various agro intervention programs, notably the CBN’s Anchor Borrowers’ Program (ABP) should pay more attention to the sector especially since ginger is listed as a ‘targeted commodity of comparative advantage to the State’ in the ABP guidelines.
Must Know Fact About Ginger For Exporting
The longer it takes ginger to dry and the lower the drying temperature, the better the chemical qualities of the ginger
Drying ginger under sunlight is the best way to retain most of its chemical qualities
Mechanical drying of ginger reduces a lot of its chemical properties
Among drying methods, sun dried and solar tunnel dried ginger rhizomes can retain the maximum essential oil content than mechanical tray dried rhizomes.
Unpeeled ginger dried at 65°C has not been found good.
India is the largest producer and exporter of ginger to more than fifty countries, particularly to the Middle east, accounting for more than 70% of the world production.
Nigeria is the largest producer of ginger in Africa and one of the largest producers in the world
Unless the ginger is sliced fairly thin, its dehydration is essentially a slow process.
On average, fresh ginger has a moisture content of 82-86%
Drying of whole ginger rhizomes under sun takes 9 days and 8 days by a solar tunnel
Significant reduction in essential oil and oleoresin content of dry ginger happens as the slice length decreases from 50mm
Important constituents of ginger’s essential oil like zingiberene, limonene, linalool, geraniol and nerolidol decreases during slicing and as the drying temperature increases from 50, 55, 60 and 65 °C.
Gingerols and Shogaols are pungency contents of oleoresin in ginger
The oleoresin content of ginger decreases upon ginger slicing and with the increase in the drying temperature
Whole ginger rhizomes dried under sun drying or in a solar tunnel dryer retain the maximum essential oil (13.9 mg/g) and oleoresin content (45.2 mg/g) of dry ginger.
In mechanical drying of ginger, the drying temperature of 50-60 °C is considered optimum, however there is about 12.2 % loss in essential oil and 5.3 % oleoresin when dried at this temperature.
The most important quality parameters of ginger are its fibre content, volatile oil content and non volatile ether extract
Some areas grow ginger yielding very large rhizomes, which are marketed as fresh ginger, but unsuitable for converting to the dried spice due to their high moisture content.
Ginger when used as a vegetable is harvested from sixth month onwards while for preparing dry ginger, the produce is harvested after eight months of planting when the leaves of the plant turn yellow and start drying.
If you cultivate ginger in a hydroponic farming system, you can harvest fully grown rhizomes in 4 months
Harvested fresh ginger is peeled to remove the outer skin before it is sliced and dried
Fresh ginger is sliced to accelerate the drying process
Deep scraping of fresh ginger with knives needs to be avoided to prevent the damage of oil bearing cells which are present just below the outer skin.
Dried ginger is available in different forms like the whole dried ginger, splits or slices
The time taken for drying ginger at temperatures of 50, 55, 60 and 65 °C is 8, 8, 7 and 6 days, respectively
Slice thickness and drying methods have significant effects on the essential oil content of dried ginger.
Drying of ginger usually leads to loss of volatile oil by evaporation and this loss can sometimes be as high as 20 % during sun drying
The extent of cleaning ginger rhizomes prior to drying has a considerable influence on the volatile oil and the fibre content of the end product.
The removal of ginger skin not only reduces the fibre content but also enhances the volatile oil loss through rupture of oil bearing cells, which are present near the skin.
The essential oil content of major types of dry ginger is usually in the range of 1–3 %.
Drying whole or minimum 50 mm long ginger slice under open sun drying or in a solar tunnel dryer gives the best chemical retention rates
Gingerol, the major pungent component of ginger oleoresin, is found to reduce significantly on slicing when compared to whole dry ginger.
The gingerols content of oleoresin in ginger is can be between 17.7–19.3 %
When gingerols are prone to dehydration, transformation of gingerols to corresponding, less pungent shogaols are formed.
The quality of dry ginger for commercial purposes is generally evaluated based on two important parameters, the essential oil and the oleoresin content.
Ginger when dried under sun drying and solar tunnel dryer has the maximum retention of essential oil (13.9 mg/g of dry ginger)
Slicing significantly reduces the essential oil content of ginger and reduction is significant even when ginger is sliced to a length of 50 mm or below. The more the slice length, the better.
Below 20 mm length of ginger slice, the loss in essential oil content is very high.
The oleoresin content of 50 mm long ginger is usually at par with the oleoresin content of whole dry rhizomes. However, the reduction in oleoresin content of ginger for slice lengths less than 50 mm is significant.
It can be concluded from drying studies that whole ginger dried under sun drying or in solar tunnel drier or in case of mechanical drier, drying temperature of 60 °C could be adopted to produce quality dried ginger.
Mechanical drying of ginger rhizomes at 60 °C can retain to a great extent the chemical quality of the ginger, and the drying time is 7 days. But the quality is not as high as sun drying or solar tunnel drying
Drying studies of ginger rhizomes sliced to various lengths of 5, 10, 15, 20, 30, 40 and 50 mm and dried by various drying methods like sun drying, solar tunnel drying and cabinet drying at temperatures of 50, 55, 60 and 65 °C indicates that slicing (at 5mm) significantly reduces the drying time (to 4 days) as compared to drying whole rhizomes (at 9 days) under sun.
In mechanical drying of ginger, the increase in temperature from 50 to 65 °C reduces the drying time from 9 to 6 days for drying whole rhizomes.
Non volatile constituents of dry ginger like total gingerols and total shogoals decreases as the sliced length reduces.
Sun drying and solar tunnel drying retains the maximum essential oil content (13.9 mg/g of dry ginger) and oleoresin content (45.2 mg/g of dry ginger) of ginger.
Sliced or whole ginger goes bad and becomes mouldy if not properly dried.
Article from NEPC (Nigeria Export Promotion Council) Ginger export
Sector information
Producing almost 523,000 metric tonnes annually, Nigeria is among the world largest producers of ginger (FAO, 2016). Our country has 14% share in total global production and is projected to keep growing at 6% per annum. Around 90% of our production is exported. Our ginger especially stands out because of its pungency and high level of oleoresin oil, the active ingredient most people look for in ginger.
The season for ginger runs from May to October. Supply goes on for upward of nine months, guaranteeing sustainable exports. All exporting companies in Nigeria comply with the important food safety standards (SPS). Adherence to best practices and food safety measures at all steps in the value chain is ensured, from farmer to exporter.
Companies and structure
There is some commercial large-scale farming, but most of Nigerian ginger production is conducted by smallholder farmers. They constitute for around 90% of the sector. Ginger is produced in the Northern part of our country.
Trade performance
Exports of Nigerian ginger grew 5.6% per year from 2014, reaching over 42.5 million USD in exported value in 2017. Main export destinations are diverse and include African, Middle-Eastern and European markets.
Europe is an interesting market for exporters of fresh and dried ginger. The demand is high already and is expected to grow more in the coming years and prices are rising too. China is the main supplier of both whole and ground ginger to Europe, and it is your main competitor on the European market.
In addition to Nigeria and China, other countries where Ginger roots are grown and exported largely are Brazil, India, Jamaica, Australia and Sierra Leone.
