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Ginger · Fresh ginger
Fresh ginger
Sariwang luya
Mature ginger rhizomes for markets, kitchens and processors. Young ginger, harvested early, is milder and sells for pickling.
How it’s made
- Plant seed pieces at the start of the rainy season.
- Harvest young ginger at about 5 months, or mature ginger at 8 to 10 months.
- Clean gently, dry the surface and store in a cool, airy place.
Who buys it
Markets, restaurants, processors, drink makers and exporters.
Rules to know
Exporting fresh ginger needs a Bureau of Plant Industry (BPI) phytosanitary certificate. Requirements change, so confirm with the agency before you start selling.
Where it’s made in the Philippines
Grown in many provinces, mainly in upland areas of Luzon and Mindanao.
How to start small
Agree on a price with a processor or drink maker before you plant, and sort by size and quality.
Who makes it on the map
No one on the map makes fresh ginger yet.
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