Ginger Production

Organic Peruvian ginger is high in antioxidants, vitamins, and minerals. Ginger is considered a natural anti-inflammatory that supports the cardiovascular and digestive systems. Ginger has been used for medicinal purposes for centuries and its anti-inflammatory properties are well-known. Its active compounds, gingerols and shogaols, are believed to be responsible for many of its health benefits. Inflammation is the body’s natural response to injury or infection and it helps in healing. However, when inflammation becomes chronic, it can cause damage to tissues and organs leading to various diseases. Ginger’s anti-inflammatory properties can help to reduce chronic inflammation, especially in conditions such as arthritis, osteoarthritis, and other inflammatory bowel diseases. 

In addition to its anti-inflammatory properties, ginger also supports the cardiovascular system. It can lower high blood pressure and reduce the levels of bad cholesterol in the bloodstream. These benefits play a major role in protecting the heart from diseases such as stroke, heart attack, and atherosclerosis. Research has also shown that ginger can help to reduce the risk of developing type 2 diabetes by regulating blood sugar levels. The digestive system is another area where ginger has proven to be beneficial. Ginger stimulates the digestive juices, which can improve digestion and relieve symptoms such as gas and bloating.


It can also help to soothe nausea and vomiting caused by motion sickness and morning sickness during pregnancy. Ginger has also been found to be effective in treating irritable bowel syndrome (IBS) and inflammatory bowel diseases. Overall, ginger is a natural remedy that provides numerous health benefits. It is an excellent addition to a healthy diet and lifestyle. There are several ways to consume ginger, including using it in recipes, making tea with fresh ginger root or adding powdered ginger to smoothies or other dishes.

Product Varieties

Peruvian Ginger

  • Product classification
  • Microbiological Characteristics
  • Nutrition Facts (100g POR)

Zingiber officinale (ginger) is often used for morning sickness. It is therefore important to define its safety in pregnancy. The Canadian Motherisk Program monitored 187 pregnancies of women taking ginger during early pregnancy (81C). There were 181 live births, two stillbirths, three spontaneous abortions, one elective termination, and three malformations. Compared with non-ginger taking mothers, these data were not significantly different. The authors therefore argued that ginger does not appear to increase the rates of major malformations. However, the sample size may well have been too small to draw such a conclusion with certainty.

Aerobic mesophilic:         Max. 105 cfu

Yeast:                                 Max 103 cfu

Mold:                                 Max 103 cfu

E.coli (10g):                      <3 NMP/g

Salmonella SP (25g):        Abcent

Energy: 355 kcal. / KJ 1485

Protein: 9.3 g

Fat:        5.7 g

Cholesterol:        0 mg

Carbohydrates:  70.9 g (Dietary fiber 13.2 g )

Sodium:               30 mg

Minerals:             Calcium: 111 mg, Copper: 1.1 mg, Iron: 12.7 mg, Magnesium: 188 mg, Manganese: 26.2 mg, Phosphorus: 157 mg, Potassium: 1384 mg, Selenium: 37.8 mcg, Sodium: 30 mg, and Zinc: 5.1 mg