INDIAN GINGERS - roots.rivhahexports.com

Fresh ginger is highly perishable due to its high moisture content ( $80\%–85\%$ ).

Best kept at 12°C to 13°C with 85% humidity. It can last 3–4 weeks. Do not store below 10°C, or it will suffer "chilling injury.

Can be stored for 12–18 months in a cool, dark, and dry place.

1. Popular Indian Ginger Varieties

Indian ginger is often named after its region of origin or specific research cultivars.

Variety	Appearance	Characteristics	Best Use Case
Cochin / Calicut	Large, plump	Considered the world's best; low fiber, high aroma.	Premium export and medicinal use.
Nadia	Bold rhizomes	Low fiber ( $4.1\%$ ), yellowish color.	High demand for culinary (cooking) use.
Maran	Medium size	High flavor and pungency.	Ideal for oil and oleoresin extraction.
Rio-de-Janeiro	Very bold, buff skin	Exotic variety, high yield, very pungent.	Fresh consumption and "Green" ginger markets.
Ing Makhir	Small, slender	Highly potent, high gingerol content.	Manufacturing dry ginger powder.
Wayanad	Bold, buff skin	Less fibrous, traditional oriental spice profile.	Multi-purpose (Fresh or Dry).

Ginger is traded in three primary forms, each with specific grading for 25kg packs:

Fresh (Green) Ginger: Sorted by the size of the "hands" (rhizomes).
- Grade A (Bold): Large, clean pieces with minimal bruising.
- Medium: Standard for retail and industrial processing.
Dry Ginger (Sonth): Produced by drying fresh ginger.
- Bleached: Lime-coated to give a white appearance and prevent pests.
- Unbleached: Natural brown color; preferred for organic and health-conscious markets.
Ginger Powder: Fine ground powder, usually packed in 25kg bulk bags for food manufacturers.

Ginger is highly sensitive to moisture and "sweating," so packaging choice is critical.

Gunny/Jute Bags: The gold standard for Fresh Ginger. Jute allows the ginger to "breathe," preventing the fermentation and rot that occurs in plastic.
Leno Mesh Bags: Frequently used for shorter domestic transit because they offer maximum ventilation.
PP (Polypropylene) Bags with Liners: Standard for Dry Ginger and Ginger Powder. The inner plastic liner protects the dry product from absorbing humidity and losing its aroma.

Moisture Content: For Dry Ginger, moisture must be below 12% to prevent mold.
Cleanliness: Ginger should be "double cleaned" (washed and dried) to remove all soil from the crevices.
Purity: Ensure no "spent ginger" (ginger from which oil has already been extracted) is mixed in.