GINGER GROWING AREAS

Ginger, scientifically known as Zingiber officinale, is a plant species belonging to the Zingiberaceae family, widely used as a spice or herb. In Vietnam, there are three main types of ginger commonly cultivated: Se ginger, Se Lai ginger, and Buffalo ginger. Among them, buffalo ginger, characterized by its stout body, few branches, and round branches, easy to peel, is preferred for the export market. Se ginger has small tubers and many small branches but is more fragrant and spicy compared to other types of ginger due to high content of Zingiberen.

Ginger is a herbaceous plant, preferring moisture but not tolerant of waterlogging, thriving best in hilly areas with fertile, well-drained soil and ample sunlight. In Vietnam, ginger is cultivated in various provinces and cities nationwide, ranging from mountainous regions to deltas such as Thanh Hoa, Yen Bai, Hoa Binh, Lao Cai, Bac Giang, Lai Chau, Dien Bien, Son La, An Giang, Soc Trang, Tay Nguyen area…

CULTIVATION AND HARVEST

Ginger is typically planted in early February or March using mature rhizomes with buds. It’s harvested after about 10-11 months, usually in the summer or fall when the weather is hot and humid, which is when it grows best.

Good varieties, quality soil, and proper care are crucial for high productivity and the best ginger quality. After about 9 months, at harvest time, ginger leaves turn yellow and wither. Care must be taken during harvesting to avoid damaging the ginger rhizomes, which could affect their quality and essential oils. Stems and leaves are left in the planting area, evenly covering the soil. 

PROCESSING AND PACKAGING

VIPSEN Ginger factory is located at Thu Do, An Tuong, Vinh Tuong, Vinh Phuc, Vietnam.

Fresh ginger is cleaned and carefully sorted according to customer size and weight requirements. It is then air-dried (either naturally or using industrial blowers) to avoid sunlight exposure. The cold storage facility can hold up to 200 tons of fresh ginger under standard preservation conditions, ensuring a plentiful supply to the market.

Ginger is automatically and manually peeled to ensure no peel residue, then placed into the freezing system at -35°C.

Packaging: As per customer requirements.

VIPSEN’s frozen peeled ginger products are certified with GMP, HACCP, ISO22000 standards, ensuring food safety and hygiene.