The Australian ginger industry - Department of Primary Industries

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Table 4: Opportunities for the fresh market and processing sectors Fresh market Processing Opportunities • Profitable gains to be made in farm management practices • Profitable returns to be made as ginger is a high-value crop • Improvements in pest and disease management/reduction in crop loss • Improvements in knowledge transfer among growers • Export demand not fully explored or quantified Table 5: Challenges for the fresh market and processing sectors Fresh market Processing Challenges • Age of growers—uncertainty about the future as growers are ageing • Labour costs are increasing and labour supply is inconsistent • Imports—cheaper product sourced from overseas (Fiji and China) • Disease outbreak—threat of new diseases as a result of climate change or new cultural practices • Bad seed—no accreditation scheme for seed growers • Increased input costs such as fuel and fertiliser • High start-up costs for new growers (production and quota for processed ginger) • Land supply • Urban encroachment/conflicts • High demand for product • Very good communication lines with growers • Accessible processor (Buderim) • Premium-quality product • Export demand not explored or quantified • New cultivars—increase supply capacity, altered properties (high gingerols and shogaols) • Fall-out with growers because of value of quota price drop • Supply issues: 1. New and existing growers are supplying more product to fresh market 2. Existing growers that exit are not being replaced • Reliance on a small number of suppliers • Cheaper products are sourced from overseas markets such as Fiji and China—reducing input costs The Australian ginger industry Overview of market trends and opportunities 39
40 8.0 Appendix 1—Product varieties 8.1 Characteristics and components of ginger Ginger is a perennial rhyzomatic plant that grows up to a height of about 1 metre. The plant has a thick tuberous rhizome and a reddish erected stem. Ginger is comprised of key components including amino acids, shoagoals, gingerols, fibre, essential oils and minerals, and is therefore used commonly as an ingredient in a variety of products for its flavouring and medicinal value. 8.2 Forms of ginger Ginger is available in a variety of forms including fresh, dried, pickled, preserved, crystallised (or candied) and powdered or ground. Ginger is most commonly processed into a dried form. 8.2.1 Fresh ginger Fresh ginger comes in young and mature forms. Young ginger has mild flavour and has a pale, thin skin that does not require peeling. The skin of mature ginger on the other hand is tough, which requires peeling to get to the fibrous flesh. It is either chopped or grated before use. 8.2.2 Dried ginger Dried ginger is available in both whole fingers and slices. Dried roots are sold either with the root skin left on or with the skin peeled off. To prepare dried skinless ginger, the roots are boiled in water, killing the rhizomes. Peeling, scraping or slicing is also done to remove the skin. Before use it is soaked in recipe liquid. Dried ginger may be further processed to produce oil. 8.2.3 Ginger oils Ginger oil is extracted by steam distillation from the root of the plant. It is used for its antiseptic, aphrodisiac, laxative, stimulant and tonic properties and is often blended with other essential oils to produce many different mixtures for many different ailments. Ginger oil has a spicy and peppery aroma. 8.2.4 Crystallised ginger Ginger is cooked in sugar syrup, then air dried and coated in sugar to obtain candied ginger. 8.2.5 Pickled ginger The root of the ginger is sliced paper-thin and pickled in a sweet vinegar solution. This pickle often accompanies sushi and is served to refresh the palate between courses. It is coloured pink or red. The Australian ginger industry Overview of market trends and opportunities
Page 1 and 2: The Australian ginger industry Over
Page 3 and 4: Contents Tables and figures v Prefa
Page 5 and 6: 5.3.1 Seasonality 31 5.3.2 Competit
Page 7 and 8: Tables and Figures Tables Table 1:
Page 9 and 10: Executive summary This report prese
Page 11 and 12: • Availability of good-quality se
Page 13 and 14: 2 2.0 Global situation analysis 2.1
Page 15 and 16: 4 Figure 4: Global leaders in ginge
Page 17 and 18: 6 Figure 7: Leading producers by yi
Page 19 and 20: 8 Figure 9: Volume of ginger export
Page 21 and 22: 10 Figure 11: Main ginger productio
Page 23 and 24: 12 3.4.3 Land, water and irrigation
Page 25 and 26: 14 Table 2: Harvesting periods for
Page 27 and 28: 16 3.5 Ginger production for the pr
Page 29 and 30: 18 3.6.3 Supply and demand Supply o
Page 31 and 32: 20 Trends in ginger production for
Page 33 and 34: 22 3.8.2 Key issues affecting produ
Page 35 and 36: 24 4.0 Australian ginger processing
Page 37 and 38: 26 Through product development and
Page 39 and 40: 28 4.2 Exports of fresh and process
Page 41 and 42: 30 Figure 18: Australian exports of
Page 43 and 44: 32 a typical year, an oversupply of
Page 45 and 46: 34 5.10 Price structure The graphs
Page 47 and 48: 36 6.0 Global competition analysis
Page 49: 38 7.0 Market opportunities and cha
Page 53 and 54: 42 According to industry, the varie
Page 55 and 56: 44 4. How much seed do you plant an
Page 57 and 58: 46 iii) How much did you supply of
Page 59 and 60: 48 8. What are the key issues impac
Page 61 and 62: 50 Raw Ginger Processed Ginger Ging
Page 63 and 64: 52 9.3 Wholesaler’s questionnaire
Page 65 and 66: 54 7. How do you promote and market

The Australian ginger industry - Department of Primary Industries

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