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For ages, ginger has been used as a spice as well as medicine by many people. These applications were mainly popular in the Arabic, Indian, and Asian traditional communities. Later, the plant was exported into the European countries. Today, large scale cultivation is largely practiced in Sri Lanka, China, Australia, India, Hawaii, Japan, and Pakistan.
The ginger plant belongs to the Zingiberaceae family. Its species name is Zingiber officinale. The crop grows to a height of about 45 cm. Leaves are lanceolate in nature and have a length of 18cm. The commercial products are the underground stems and rhizomes.
Growing Areas
Although the cultivation of ginger has widely spread throughout Sri Lanka, the main growing areas are still found in the wet zones. These are the districts of Kegalle, Colombo, Kandy, Kurungala, and Gampaha. During the past years, the total area of growth of this plant has been over 6000 hectares.
Some provinces in Sri Lanka also cultivate ginger alongside other crops like coconut.
Varieties
The large scale growing of ginger in Sri Lanka utilizes local as well as foreign varieties. The local varieties of ginger have small and fleshy rhizomes and are of the white color. These varieties are mainly used for drinks and beverages because of their strong aroma and taste.
The Chinese variety of ginger has watery rhizomes that are yellow in color. It is majorly used for pickles since its taste is low.
Soils
Deep well drained sandy loams largely favor the growth of ginger. These soils should be highly rich in organic matter. Manure and fertilizers should be added in order to improve the fertility of soils.
Climate
For successful growth, the elevation should reach a maximum height of 1500m above sea level.
The average annual rainfall should not be less than 1500mm. For areas prone to dry spells, irrigation should be applied. Generally warm temperatures with shade are also suitable. The pH value should range from 5 to 7.
Planting
Stem rhizomes are used for propagation of ginger. Deep planting of seeds is discouraged.
Harvesting
Change of the plantâ??s color to yellow and withering of leaves indicates readiness for harvesting. This occurs after the first 10 months of sowing. Care should be taken during the harvesting process to prevent the damaging of the rhizomes. Wooden sticks are used in this process.
The method of preserving the harvested ginger rhizomes is sun drying.
Soursop, also known as Graviola, is a tropical fruit native to Sri Lanka and widely appreciated for its sweet and tangy flavor. It boasts a distinctive combination of citrus, strawberry, and pineapple tastes, making it a refreshing treat.
King coconut, a variety native to Sri Lanka, is known for its distinct orange color and superior quality compared to regular coconuts. It's renowned for its naturally refreshing water, which is packed with electrolytes, making it an excellent choice for rehydration.
Rambutan is a vibrant, red, and hairy fruit native to Southeast Asia, known for its unique appearance and sweet, juicy flavor. Encased in a spiky outer skin, the fruit reveals a translucent, pearl-like flesh that is sweet, slightly tangy, and refreshingly juicy.
Durian, a tropical fruit native to Southeast Asia, is renowned for its distinctive appearance, potent aroma, and rich, creamy texture. Its large, spiky outer shell encases a soft, custard-like flesh that offers a complex blend of flavors sweet, savory, and mildly bitter making it a unique and adventurous treat for those seeking a bold, exotic experience.
Woodapple, a distinctive fruit native to Sri Lanka, is known for its rugged brown shell and aromatic, tangy pulp. Often enjoyed fresh or in juice form, the pulp has a unique flavor profile, combining sweetness and a slight sourness. Packed with vitamins, fiber, and antioxidants, woodapple is a natural powerhouse for boosting immunity and digestion.
Sri Lankan Mangosteen is a tropical fruit known for its sweet, tangy flavor and unique appearance. Often referred to as the "Queen of Fruits," its thick purple rind encases juicy, aromatic white segments that are rich in antioxidants and vitamins. Sourced from the lush, fertile regions of Sri Lanka, our mangosteens are carefully handpicked to ensure only the highest quality is delivered to you.
Coconuts from well-maintained estates are purchased. Coconuts undergo three-step sorting before finally packed for export. First step: Whole coconuts are sorted to remove immature and small nuts. Then husking is done as per buyer requirements. Second step: Husked coconuts are again sorted to ensure size, weight and quality. Third step: While packing again size, weight and quality is ensured by well experienced packing staff.
We supply three types of husked coconuts:
Semi Husked
Tufted
Fully husked
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