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We provide high-quality Rwanda ginger to the local and export markets. We source the raw fresh ginger from family growers in the country.
Rwanda ginger (Zingiber officinale) is a relatively new crop in the country. It is popular throughout the East African region as tangawizi in Swahili. The produce comes in the form of a shapeless rhizome. It features in traditional and modern spicing uses including meal-pickling and tea-flavoring. The bulb supports a meter-high false stem that grows with grass-like leaf blades. The plant bears yellow flowers and intertwined petals on top of it.
The first area to grow ginger in the world might have been India and the south-east Asia region.
Using ginger is a ticket to health. With a dietary fiber margin of 8 percent in each serving, the rhizome promotes good digestion. It has about 8 percent of the daily value of vitamin C, which is a competitive proportion of fighting disease. The vitamin B-6 margin that aids in metabolism function comes in at 10 percent. There is also magnesium at 10 percent and potassium at 11 percent. The first strengthens bones while the other is good for diuretic function in the kidneys. The low-fat content makes it an excellent choice for those battling heart conditions. Its consumption also helps to relieve nausea. Other people spice their tea with it to reduce pain in the joints.
We source Rwanda ginger from the southern parts of the country. We obtain the produce courtesy of family growers with less than 2 acres of land. The farmers practice responsible cultivation as they use no chemical sprays. They mainly rely on farmyard manure to keep their fields fertile.
We harvest Rwanda ginger after ten months have passed from the planting date. Our produce agents direct the workers on the need to pick only the leaves that have changed from green to yellow. By then the false stem or sheath will have doubled over after drying. Our farmhands scoop the bulbs that cling shallowly to the ground using blunt spades. After the careful removal of the soil, the workers gently ease of the rhizomes into daylight. They put them into sacks before carting them away to the sorting and curing shed.
At the sorting area, we thoroughly wash the Rwanda ginger harvest in clear running water. We go for bulbs that have no diseases and are brownish white. We then take these to the drying area for curing. We use artificial air blowing equipment that runs at room temperature (22 degrees Celsius) to dry them off. We maintain a fair relative humidity of between 70 and 75 percent to cure the cuts, lesions and blotches on the rhizomes’ skins. We also trim the roots and any remaining foliage and then put the produce in film-lined bags to put off dehydration.
After a few hours of curing, we pack Rwanda ginger when the moisture levels have markedly depreciated. We use horizontal cartons made of fiberboard to cure them. These have a basic weight of 13.6 kilos. Our other flexible measures include 6.8-kilo and 1.7-kilo packages. We encase the bulbs in polyethylene-lined bags after which we insert them into cartons. We end the process by sticking produce labels inclusive of the name of the produce, the weight, the country of origin and the packing date.
We store Rwanda ginger in the temperature range of between 12 and 14 degrees Celsius. We maintain them in a cool, dry condition. We keep the relative humidity at no less than 85 percent throughout the storage period.
We transport the ginger cargo to Kigali International on the same day of packing through our hydro-cooled trucks. You can expect the packages to reach you in the space of the next one or two days.
In short, whether you want it for spicing meals or beverages, then Rwanda ginger fits the bill. We source the produce from family growers who have Global Good Agricultural Practices (GAP) certifications. We maintain quality by using produce agents to guide our farmers on responsible agriculture. In terms of quantity, we maintain correct tonnage by producing a surplus. Besides, we keep the prices low to match your budget. Make an order today!
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