The U Minh Thuong is belong to Kien Giang Province which has the largest area of ginger cultivation in the West. Kien Giang province is an agricultural production province with a large area in the region with many crops. In addition to rice, Kien Giang has recently restructured the agricultural sector, so it has developed trees with high economic efficiency, adapting to different ecological regions in the province. In particular, the ginger tree has been growing in the districts of U Minh Thuong, U Minh Thuong district has more than 770 hectares, the average yield is quite high about 35 tons / ha, bringing high profits for Vietnamese ginger growers.

Due to the influence of tropical depressions and typhoons, the U Minh Thuong districts have had a big impact on the agriculture especially on the Ginger. Farmers in U Minh Thuong districts have to harvest the ginger earlier than their plan. Around 80% of acreage in total of U Minh Thuong’s Ginger has been harvested to limit the damage.

Vietnamese ginger

Ginger is usually harvested at the end of the year between October, November and December. In the North of Vietnam, ginger grows from early spring (January – February) until the end of the spring crop ( March-April ). At the end of the year, from October, November and December, farmers can collect ginger. The growth time of ginger ranges from 8-10 months from each variety. Currently, there are many varieties of ginger grown such as “trâu” ginger or “sẻ” ginger… However, the popular varieties are buffalo ginger, big roots, less fiber, spicy, suitable for export; The ginger is grown in popularity, giving smaller tubers, spicy and more fibers, which are now being sold in the domestic market. In the South, the main crop should be planted with ginger at the beginning of the rainy season around April-May every year. Harvest in December until February next year. Especially, the Central Highlands is going to step in the harvest of ginger. Currently, the price of ginger here is around 30.000 VND/ kg in the domestic market.

Ginger is a popular spice, always present in the kitchen of every family in Vietnam, combined with many delicious dishes, and is also a valuable remedy that is trusted by folk in the prevention and treatment of diseases. The characteristic of Vietnamese ginger is quite medium. The appearance Vietnamese Ginger has a long, small and spindly body. The color of Vietnamese ginger is yellow or dark brown. Ginger has rough skin, many ginger eyes and interstitial lines on the body, so it is difficult to shave, often must be separated into many parts to easily shave off. The core of the ginger is dark yellow, with a clear pattern and quite a bit of fiber in the middle. Vietnamese ginger is spicy, has a unique flavor, whether eaten or seasoned to add to the dish is very delicious and attractive. The net weight of Vietnamese ginger is from 150g up per piece.

Even though Vietnamese ginger doesn’t have a good appearance, but it has a high quality of medicinal and nutritional value. Ginger has been growing in many places in Vietnam, ginger has long been known as common species and referred to in many reports as antibacterial, anti-inflammatory, well-digestive in traditional medicine. This study assessed the components with biological activities such as antibacterial and antioxidant from ginger extracts in many different regions in the country (Hai Duong, Bac Ninh, Nghe An, Tay Nguyen and Quang Nam).

Besides ginger, True Fruits also exports a large volume of a variety of tropical fruits such as coconut and pomelo. The majority of True Fruits’ existing varieties are exported to Europe and some countries in Asian like Japan, Korea, Taiwan,…

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