GINGER
Peruvian ginger is cultivated with great dedication in fields with high nutrients, which is why it has the best organoleptic characteristics, such as color, smell and taste, which makes Peruvian ginger the favorite of customers worldwide
Physical Characteristics
- Color: Beige
- Smell: Aromatic
- Taste: Spicy
Microbiolical Characteristics
- Aerobic Mesophiles (UFC/g): <10000 UFC/g
- Molds & Yeast (UFC/g): <1000 UFC/g
- Echerichia Coli: Absent
- Salmonella: Absent
Physicochemical Characteristics
- Humidity: >13%
Shelf Life
0
month as long as bags are sealed and maintained at controlled temperature and humidity (recommended t: 18°C RH: 50-60%)
Use
- Food industry (flavor enhancer, drinks and infusions).
- Pharmaceutical industry (it has secondary metabolisms such as gingerols, gingerdiones, ahogaols and others, which give it stimulating, carminative, antiflatulent, expectorant, cardiotoric, anticoagulant, antiemetic properties and stimulates the immune system against viruses such as COVID.
Presentations
Fresh
- 10lb, 12lb or 30 lb boxes
- Special packagings if required
Flakes
- Double-layered polyethylene bag x 10kg or 25kg
- Doypack 200gr or acroding to requiriment