Products
Ginger
The quality of products of ginger depends on the variety used and cultivation practices.
Appropriate variety has to be selected for various end products such as dry ginger,
raw ginger oil and oleoresin etc.
Raw/dry ginger
Himachal, Maran, Mananthody, Kuruppampady, etc. are good varieties to prepare dry
ginger. Rio-de-Janeiro, China, Wynad, Varada etc are good varieties for raw ginger.
Only recommended doses of pesticides and other chemicals should be applied so as
to avoid residues. Ginger rhizomes should be thoroughly cleaned before peeling.
Extreme care is necessary while peeling to prevent the loss of volatile oil. Wooden
scarpers or bamboo stick is ideal for peeling. Knives or sickles, may leave dark
spots. Ginger can be dried on clean bamboo mats or cement floor. Depending on the
availability of sunlight full drying period may vary from 7-14 days. Desirable moisture
level is 10%. Above this may cause development of aflatoxin. Collect the dried ginger
in air proof polyethylene bags and stack on wooden pieces.
Rhizomes affected with rot should not be used for preparing dry ginger. Do not fumigate
stored dry ginger without consulting experts as many importing countries imposed
ban on fumigated materials. Mixing of fully dried ginger with half dried ones may
be avoided as it will damage both the materials. Rodents, birds, pests and animals
should not be allowed in the area where ginger is stored. The major Indian trade
types are Cochin and Calicut ginger. Cochin ginger is more superior in quality.
Appearance, contents of volatile oil and fibre, pungency level and a subjective
assessment of aroma and flavour are important in the quality evaluation of dried
ginger. This depends on the cultivar, stage of maturity at harvest etc. Oil and
oleoresin decreases as maturity progress.
Ginger oil
It varies from 1.3 to 3.0%. Oil possesses only the aroma and not the flavour of
the spice.The major use of ginger oil is as flavouring agent for beverages, both
alcoholic and non-alcoholic.
Ginger oleoresin
It is a blend of oil and resinoides. It is extracted from ginger powder using organic
solvents like acetone, ethylene dichloride etc. Its content range from 3.5 to 10
%. Major pungent principle gingerol (a phenyl ketone). Ginger oleoresin is a dark
brown viscous liquid responsible for the flavour and pungency of the spice.
Fresh ginger products
Ginger preserve or Muraba, ginger candy, soft drinks like ginger cocktail (which
aids in digestion), ginger pickles, salted ginger, salted in vinegar or vinegar
mixed with lime, green chillies etc.
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