Cultivation and harvesting

Main ginger cultivation areas in Thailand are Chaing Rai, Phrachaubkirikhan, Payao, Loei, Petchaboon, Petchaburi and Pitsanulok. Thai farmers start planting their crops in April and harvest is during September–February.

Ginger roots, used in the manufacture of preserved ginger, are harvested before they are fully mature - about 7 months after planting. Ginger is more fibrous and pungent if harvested during this period. To produce dried ginger, harvesting is done 8–10 months after planting, when the leaves become yellow. In India, farmers harvest their crops 245–260 days after planting. If the rhizomes remain too long in the field, they become more fibrous, which reduces their market value. In most countries, harvesting of the mature ginger is done by hand using a spade, hoe or digging fork. The maturity of the rhizomes plays an important role in its quality characteristics and its suitability for processing into preserved or dried ginger. Experts recommend that the fresh roots should be washed immediately after harvest and then air-dried in the shade for 1 or 2 days. The rhizomes may then be sorted for up to 6 months by maintaining the temperature at 55 ?C and the relative humidity at 65 percent. For shipping, condensation should be allowed to evaporate after removal from the storage room and prior to packing.