- Ginger is the ‘spice
for life’.
- Ginger is
commonly known as a spice, but it can also be used as an effective
medicinal
herb. Traditionally it has been used as remedy for different
digestive problems, coughing, pain and general problems of
metabolism.
- Frequent use
of ginger promotes digestion, metabolism and circulation of Qi and
Blood. It
balances blood sugar levels and promotes weight control
- Dried ginger
has a more hot nature and depending on etiology, people with Stomach
Heat or Yin deficiency may experience side effects
- Ginger paste
is mainly used as a spice in culinary preparations for imparting a
characteristic fresh garlic flavor. It is a ready to use preparation
that can be used in place of
fresh ginger in homes, restaurants and institutional catering.
- Ginger root
contains essential oil and an oleoresin
- Ginger oil is
obtained using a process of steam distillation
- Ginger is
rich in two groups of compounds known as the shaogals and gingerols.
- The new
patented technology for the recovery of ginger oil from fresh ginger
and other botanicals offer several advantages over the conventional
process of recovery of the oil from dried ginger
- Making
preserved ginger is not simple as it requires a great deal of care
and attention to quality. Only the youngest most tender stems of
ginger should be used. It is difficult to compete with the well
established Chinese and Australian producers, therefore processors
are advised against making this product.
- Quality
specifications are imposed by the importing country and refer to the
cleanliness
specifications of the ginger rather than the quality. It is
important to meet the minimum
standards or the ginger will be rejected by the importers.
- Dried ginger
is usually exported whole and ground in the country of import
- Dry slices or
powder are packaged in multi-wall laminated bags
- China and
India are leading the world in fresh ginger production with a share
of over 50 per cent.
- The total
production of ginger in the world is 1683.00 thousand tons with the
total acreage of 310.43 thousand ha. China, India, Nepal and
Thailand are the major producers of ginger in the world, having
production of 396.60 thousand tons, 385.33 thousand tons, 210.79
thousand tons and 172.68 thousand tons respectively. India and
Indonesia have the largest area under cultivation.
- Globally
consumers are moving towards healthy eating lifestyles choices and
ginger is well positioned to capitalise on the health and wellbeing
benefits associated with the consumption of ginger
- Japan was the
largest importer in 2012 with 19.9% import share. USA, Netherlands,
Germany, Bangladesh, Pakistan were other major importer of Ginger.
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Basics
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About Ginger
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Food Value of Ginger
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Ginger Root
Beverages
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Ginger based Drinks
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Ginger Beverages
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Ready to serve Beverages
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Carbonated Drinks
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Ginger Beer
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Ginger Juice
Ginger candy &
other products
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Candy
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Ginger Capsules
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Herbal Supplement
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Gingerol
Recipes
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Recipe for Medicinal preparation
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Ginger Pickle
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Sweet & Sour
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Fresh Ginger Syrup
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Ginger Syrup Switchel
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Ginger Biscuits
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Sticky ginger beer chicken
Medicinal
Applications
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Ginger role as Medicine
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Ginger in Medicine and Dentistry
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Antiparasitic effects
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Treatment of Nausea and Vomiting in
Pregnancy
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Ginger Syrup Helps Reduce Nausea in
Pregnant Women
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Pain Management
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Cancer Therapy
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Chemoprevention
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Protection from xenobiotics
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Obesity & weight loss
Company Products
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Company in Germany
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Company in India
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Company in Singapore
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Company in Australia
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Company - India
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Company & Products
Project
Information
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Ginger Processing
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Ginger production and processing
technology
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Ginger processing project outline
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Project Brief
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Ginger-based Enterprises
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Instant Ginger Candy
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Ginger Paste
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Ginger & Garlic Paste
Market Scenario
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Many Uses of Ginger
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Recent Beverages Trends in the
Market place
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Management for Improved Market Access
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Economics of Ginger Production
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Production and Marketing Profile for
Ginger
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Ginger Industry in India
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Industry Development Plan - Australia
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