Ginger

Ginger processing in Nigeria is both manually and mechanically executed. Splitting ginger rhizomes manually using a sharp knife.  Splitting and drying are necessary to protect the ginger from micro-organisms attack which can lead to reduction and deterioration in the quality and quantity respectively, after harvesting.

Ginger Splitting:  There are two known methods.  

Traditional Method The traditional methods of splitting involve, passing a sharp kitchen knife through it longitudinally.  This cuts it into two halves almost symmetrically. 

  Mechanical Method This involves the use of: Manually or motorized operated machine to split ginger.  The machine positions ginger longitudinally at the splitting point.  At the splitting point is a disc with four knifes for splitting ginger into uniform thickness as pre-set.  The split ginger falls by gravity.

  Ginger DryingDrying is the process that comes after splitting. This drying is done to reduce the moisture content to a minimum that will not affect the ginger when stored.  This is one of the storage methods for ginger. This can be achieved by:   

 Sun DryingThis involves spreading the split ginger in an open space where the rays of sun can fall upon them on a spread mat, bare floor or a platform made for the purpose.  In sub-humid parts of Nigeria, where there is high intensity of sunshine and low relative humidity almost throughout the year, the split ginger is allowed to stay until drying is completely achieved.  But if otherwise, it will be removed at sunsets and spread again at sunshine until complete drying is achieved.

  Artificial/Mechanical MethodThis involves the use of Kerosene stove as the source of heat.  It is placed underneath a heat exchanger to transfer heat to the racks by convention.  The other method is when the chamber is electrically heated and the ginger moved by convention into the drying chamber.  It dries 3mm of ginger to 10-12% moisture content in 4-5hours.

  Production of Ginger Flavoured DrinksIn the production of fruits drinks flavored with ginger, two or more kinds of fruits could be used as this gives a better taste in the fruit product.  The juice is properly mixed before preservation.  In making ginger flavored fruits drinks, a combination of pasteurization and addition of sugar are used.  Pasteurization is the boiling of the juice to boiling point which inactivated the enzymes and the shelf-life is extended by the addition of sugar

Ginger is a crop with high export potentials. Nigeria is a leading exporter of this crop since the early sixties.   As there are few ginger processing facilities in the country, there is sustainable investment opportunities in the production of major ginger products in Nigeria. There is also an increasing demand for ginger for the beverage industry especially in the form of tea and health drinks for local and export markets.