Ginger

China is the world's largest ginger exporter. In 2023 it shipped about 291 million kg, 41% of world ginger exports by value, according to World Bank WITS trade data. Most export ginger comes from Shandong, around Anqiu, Laiwu and Weifang, where it is harvested in October and air-dried or stored for shipment through the year.

We export fresh whole ginger in two main forms. Air-dried is the most common for export, cleaned and air-dried for 2-3 weeks to reduce moisture and extend shelf life. Fresh/wet has higher moisture content and a shorter shelf life, for customers with quick turnover. Both forms feature smooth skin, large firm hands, and pale-yellow fibrous flesh.

Ginger is graded by hand weight: 150g+, 200g+, 250g+, 300g+ (larger commands premium pricing). It is packed in black cardboard cartons or PVC plastic cartons of 1.8kg, 3.5kg, 5kg or 10kg, or in PVC boxes of 13kg or 20kg, to your order. We can customize packaging with your branding for orders of 5+ containers.

Ginger naturally loses 1-2% of weight during transit due to moisture evaporation. This is normal and accounted for in our Natural Shrinkage Clause. Air-dried ginger experiences less shrinkage than fresh/wet ginger. Proper storage at 12-13°C with periodic ventilation minimizes additional weight loss. Weight loss exceeding 2% may indicate temperature or humidity issues.

Air-dried ginger stored at 12-13°C with 65-70% humidity in a cool, dark, well-ventilated area lasts 3-6 months. For longer storage, ginger can be refrigerated (2-4°C) for 6+ months or frozen for 12+ months. At room temperature, ginger remains usable for 2-3 weeks before sprouting or shriveling. Avoid moisture exposure which promotes mold.

In GCC markets, ginger is essential for: traditional ginger tea/karak tea (major demand driver), Asian cuisine cooking (stir-frys, curries, soups), traditional medicine and health beverages, Ramadan drinks and desserts, and Arabic/Indian spice blends.