| From farm to factory
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From farm to factory


Ginger (Zingiber officale),

a native plant to eastern Asia, has always been a popular spice and traditional herbal medicine the world over for thousands of years. The edible part of the plant is its rhizome or underground stem. A known superfood, researches show that ginger can help settle upset stomach, reduce nausea and motion sickness, and treat the common cold. Furthermore, the plant’s active component, the highly aromatic essential oil known as gingerol is a known anti-oxidant.

Thailand is among the top ten producers of ginger in the world according to FAO statistics.

It is the second largest exporting country, after China, of the spice. There are two main areas of cultivation in the country. The first is centered around Phetchabun province. Ginger grown here is best suited for fresh consumption as they are spicier and more fibrous than their counterpart grown in Chiang Rai. Ginger from Thailand’s northernmost province is milder in taste and less fibrous and is therefore suited for the production of pickled ASAZUKE ginger and crystallized ginger.


Ginger can be classified into three categories,

each with their own unique characteristics, based upon where it was grown. Rice field ginger, as the name implies, is grown in low-lying rice paddy with constant irrigation. With plentiful water, this type of ginger has the softest texture and mildest taste.

Ginger cultivation starts in February when farmers begin to select mature rhizomes that are free of pest and disease. These seeds are planted just before the rainy season in early April. A variety of fertilizers are used twice or three times during the growing season. These can range from poultry manure, sawdust, urea, phosphate and potassium nitrate. Harvest begins in late July to early August after approximately 120 days for the youngest GARI quality ginger with barely any visible fiber. The next oldest grade is known as HALF GARI, harvested when the ginger is about five months old. KIZAMI ginger, with very pronounced fiber and yellow flesh, is the oldest grade and can be harvested as late as November.


TTA only buys ginger from approved brokers to ensure that our final product is of the highest standard and meets our customers’ needs. These brokers are tasked with overseeing the day-to-day operations of their farmers. Most importantly, this dedicated group of experts decides when each plantation is ready to harvest.