“Ginger (Jahe) – A Premium Tropical Spice from Indonesia”

   We present red ginger products (Zingiber officinale var. rubrum) and export quality white ginger (Zingiber officinale), harvested directly from the land of assisted farmers in Temanggung (Central Java) and Minahasa (North Sulawesi), two areas with nutrient-rich volcanic soil and humid tropical climate that produce ginger rhizomes with optimal bioactive compounds. The harvesting process is carried out selectively when the plants enter the ideal harvest age, which is 9-11 months. The rhizome is removed manually using a traditional sharp tool that does not damage the structure in the tuber, then cleaned with clean running water, dried naturally in a ventilated shady place to produce kada water moisture content (dry) ≤ 12%, and sorted by size and visual quality.

   Based on the results of recent studies, red ginger has been proven to have high levels of gingerol, reaching about 4.24%. This natural compound is widely known for its ability to relieve inflammation, ward off free radicals, and strengthen the body’s resistance naturally. On the other hand, regular consumption of white ginger has been shown to help optimize metabolic processes, reduce symptoms of nausea, and support healthy digestive function. The combination of these benefits makes ginger, both red and white, a leading commodity in the functional food and natural health products sectors.

  The main advantage of our ginger products lies in an integrated management system that covers the entire supply chain. We consistently nurture local farmers through regular training based on sustainable and environmentally friendly agricultural practices, to ensure the quality of raw materials is maintained from the cultivation stage. The harvesting and post-harvest processes are carried out with high hygiene standards, using modern sorting and drying techniques to maintain freshness.