Summary

Improve knowledge and practices within ginger producing businesses and their supply chains so that new and old season ginger has the minimum waste along the supply chain, the best possible shelf life and high consumer appeal.

Program

Ginger

Research Organisation

RM Consulting Group Pty Ltd

Objective Summary

I. Practical information material describing best practice for postharvest and supply chain management of new and old season ginger; key requirements are:
• Quality parameters and sizing of roots
• How to reduce moisture loss, especially in new season ginger
• How to prevent yeasts and moulds
• Temperature management
• Identify improved packaging styles (e.g. long life packaging), including carton sizes appropriate for the size and type of product and time of year
• Practical, easy to use outputs such as a posters (’core flutes’) Best Practice Guide(s), etc. for growers and their staff and others in the supply chain who are handling ginger and can influence its final quality and consumer appeal
II. A large communication component, e.g. participations in field days, farm visits,
meetings (e.g. workshop and / or AGM) and written communication
III. Demonstrating best practice – trial protocols:
• Shelf life testing under different packages and temperatures
• Testing / demonstrating best practice in the (supply chain and) market place