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Spice & other

Ginger: what can it become?

Fresh ginger rhizomes can be dried, ground, preserved or made into drinks and pastes.

  1. Raw ginger
  2. Processing
  3. Value-added products
  4. Packaging
  5. Markets
  6. Customers

Fresh ginger is bulky and perishable, so drying and grinding make it easier to store and move. FAO notes that peeling shortens drying and reduces mould risk, but removes some oil near the skin and so lowers pungency. Careful washing, gentle drying and dry, cool storage protect flavour and cleanliness, while specialised products such as distilled oil and extracts need more equipment.

What can ginger become?

Dried ginger

Washed, peeled or scraped rhizomes dried whole, split or sliced.

Processing
Wash rhizomes well, scrape or peel if wanted, then dry. Traditional drying is sun drying; hot-air dryers give a cleaner, more even product. Avoid drying too hot so the flesh does not darken.
Equipment
  • Washing area and brushes
  • Peeling or scraping tools
  • Drying racks or a dryer
  • Slicing knife or splitter
Packaging
Clean, dry, food-safe bags; moisture protection matters.
Storage
Cool, dry store, off the floor and away from damp, pests and strong sun.
Customer types
  • Spice traders
  • Food processors
  • Households
  • Open-market traders
Distribution
Sold to traders and processors, or directly at markets.
Possible business models
  • Own small processing unit
  • Contract processing for farmers
  • Buy-process-resell

Ginger powder

Dried ginger ground to a coarse or fine powder.

Processing
Dry ginger thoroughly, then grind and sieve. Ground spices take up moisture quickly, so pack soon after grinding. Grinding in a separate room helps control dust.
Equipment
  • Grinder or mill
  • Sieve
  • Scale
  • Packing table
  • Sealer
Packaging
Airtight, moisture-protective packs with a clear label.
Storage
Cool, dry shelf away from sunlight and damp; keep off the floor.
Customer types
  • Households
  • Food processors
  • Shops and kiosks
  • Caterers
Distribution
Local shops and markets, or sold in bulk to processors.
Possible business models
  • Own small processing unit
  • Contract processing for farmers
  • Buy-process-resell

Preserved and pickled ginger

Ginger made into sweet, salty or pickled preserves.

Processing
Wash ginger thoroughly with a brush to remove soil, then prepare as a pickle or a sweet or salted preserve following a tested recipe.
Equipment
  • Washing area and brushes
  • Cutting board and knives
  • Cooking pot and stove
  • Clean jars and a sealing method
Packaging
Clean, well-sealed jars or containers with a label.
Storage
Follow the safe-storage instructions for the recipe used.
Customer types
  • Households
  • Retailers
  • Restaurants
  • Market traders
Distribution
Local shops, markets or direct sales.
Possible business models
  • Own small kitchen unit
  • Group enterprise
  • Buy-process-resell

Ginger paste

Fresh ginger ground into a paste, sometimes mixed with other ingredients.

Processing
Wash, slice and grind fresh ginger into a paste. FAO notes that traditional pastes may be mixed with other ingredients such as garlic and salt.
Equipment
  • Washing area
  • Slicing knives
  • Grinder or blender
  • Clean containers
Packaging
Clean, tightly closed food-safe containers with a label.
Storage
Keep cool, because fresh paste spoils faster than dried products.
Customer types
  • Restaurants
  • Caterers
  • Households
  • Food processors
Distribution
Local shops, restaurants and caterers.
Possible business models
  • Own small processing unit
  • Supply to caterers
  • Buy-process-resell

Ginger drinks

Fresh or dried ginger made into drinks.

Processing
Ginger can be made into drinks by extracting its flavour. Use a tested recipe and bottle with good hygiene.
Equipment
  • Washing area
  • Grater or blender
  • Cooking pot
  • Filter cloth
  • Clean bottles and capper
Packaging
Clean, well-sealed bottles with a clear label.
Storage
Keep cool and follow safe-handling practice for drinks.
Customer types
  • Households
  • Kiosks and shops
  • Event caterers
  • Restaurants
Distribution
Local kiosks, shops and events.
Possible business models
  • Own small drink unit
  • Supply to kiosks and caterers
  • Buy-process-resell

The customers, routes to market, business models and many practical tips on this page are suggestions, not findings. Know something better? Suggest an improvement →

Business opportunities around ginger

Sources and further reading

The handling, processing and storage information on this page draws on the sources below. The lists of customers, distribution routes and business models are practical suggestions, not findings from these sources. Links open in a new tab.

Examples describe possibilities, not guaranteed results. Prices, demand and rules vary by country and season — verify locally.