Indonesia Ginger Processing

I. Ginger Production in Indonesia

Ginger(Zingiber officinale Roscoe) rhizome, known as Jahe in Indonesia, has been utilized in this country since ancient times. Ginger is essential in Indonesian cuisine, as a spice and also for its medicinal value. It’s widely available and you can buy the rhizome in any supermarket or vegetable sellers in the street. In Indonesia gingers are generally grown at an altitude of 200-600 m above sea level. The growing area is mostly in Java and Sumatra. Indonesia ranked as 6th top ginger producers in 2012, with 5% of the global production, producing 113,851 MT of ginger. Indonesian ginger is exported to the United States, Netherlands, United Arab Emirates, Pakistan, Bangladesh, Japan, South Korea and Hong Kong.

II. Big Ginger, Small Ginger and Red Ginger

In Indonesia, based on shape, size and color, gingers are categorized into three types, i.e. big ginger (Zingiber officinale var. officinale), small ginger(Zingiber officinale var. amarum) and red ginger (Zingiber officinale var. rubrum).

2.1 Big ginger is also called giant ginger, elephant ginger(jahe gajah), and rhino ginger. It has a bigger, fatter and more inflated rhizome with less fibrous compared to the other two varieties. The flesh is yellow or light yellow. Big ginger can be consumed both young and old, both as fresh ginger or developed ginger product. The essential oil content is the lowest and the flavor is not so spicy. Most of the ginger exported by Indonesia are the big ginger.

2.2 Small ginger(jahe emprit) has smaller rhizome size, slightly flattened shape and more fiber than elephant ginger. Small ginger is always harvested at old age. Its essential oil content is greater than the elephant ginger and it is more spicy. This ginger is suitable for herbs or for essential oil and oleoresin extraction.

2.3 Red ginger(jahe merah) has the smallest rhizome size, more fibrous with red skin color. The ginger is generally harvested in the range of 8-12 months. It has a high content of essential oil and most spicy flavor, making it suitable for ginger oil and herbal medicine.

Ginger is exported in the form of fresh ginger, pickled (big ginger), dried ginger (big, small and red ginger), and ginger essential oil from the small and red ginger.

III. Ginger Consumption in Indonesia

Ginger is so widely used in Indonesian cuisine that it is rather odd for a dish to be cooked without ginger. Recipes will usually call for the fresh grated root. The fresh rhizome can also be thinly sliced and then dried for use. As dried slice, it can be thrown directly into soups and teas, or rehydrated in hot water for 30 minutes before grinding or chopping. Besides, there are also many ginger products, such as ginger candy, ginger tea, ginger bread, ginger oil and herbal products, ginger ale, etc. Indonesian commonly use ginger in coffee drinks to ward off colds and fevers. Most restaurants offer a sizable list of coffee-ginger drink options.

IV. Ginger Products in Indonesia Market

4.1 Ginger Candy

Indonesian candy makers produce multiple varieties of ginger candy with different flavors. Many people travel with ginger candy to ward off travel sickness, as it is believed to settle the stomach and thus aid in digestion. There are some famous brands such as Ting Ting Jahe manufactured by PT Sindu Amritha, Gin Gins made by The Ginger People, and Chimes Ginger Chews produced by Roxy Trading.

4.2 Ginger Tea

Wedang Jahe is a type of tea made from ginger and palm sugar, frequently flavored with pandan leaves. Wedang in Javanese means “beverages” while Jahe in Bahasa Indonesia means “ginger”. Wedang Jahe is very popular in Indonesia. It warms the body and believed to have a remedy of expelling a cold. At spa and beauty salons in Indonesia, Wedang Jahe is served to top off the customers’ relaxation rituals. The aroma can soothe your nerves and calm your mind.

4.3 Ginger Oil

Ginger oil is obtained by steam distillation or hydro distillation of the roots of Zingiber officianale. Ginger rhizomes are collected, sliced and cut into small pieces before sent for distillation. Some farmers also do steam distillation of dried rhizomes. Ginger oil is a small volume product and the yield is 5-10 tons per annum.
Ginger essential oil is used in a wide spread of industries such as perfumery, cosmetic, flavoring, fragrance, and pharmacy. It is largely exported to USA, Singapore, Germany, India and South Africa, with the largest importers are USA.

V. Ginger Processing in Indonesia

5.1 Ginger Sorting

Impurities such as soil, crop residue and weeds are separated from the rhizomes.

5.2 Ginger Washing

The rhizomes are washed with high-pressure water sprayed, or washed by hand. Ginger spray washing machine adopts high-pressure water flow for washing ginger, having great cleaning capacity with high impurities reduction efficiency. The water brings impurities to the filter layer, and the water then enters into water filtering tank for recycle use.

5.3 Ginger Slicing

To produce dried ginger, it is necessary to slice the rhizomes to a certain thickness. Slicing can be done with ginger slicing machine. It’s a simple machine that is easy to operate with high efficiency. The finished slices have uniform thickness and the thickness can be adjusted.

5.4 Ginger Drying

Drying can be done by sunlight or in an oven. Sun drying is done on a mat or other materials for several days until the moisture content is below 8%. During drying process, the rhizomes must be turned periodically so that the drying is evenly.
By drying in the hot air drying oven, the rhizomes are placed on the oven tray and dried with circulated air in the fully closed drying oven. This is efficient and clean. Equipped with adjustable air divider plate inside the oven, materials can be dried evenly.

5.5 Ginger Packaging

Dried ginger can be packed in airtight plastic bag with vacuum packing machine. This machine can be equipped with a printer to print shelf life, serial number etc on the seal place.

5.6 Ginger Storage

The warehouse should have good ventilation and remain sanitation, with low ambient temperatures and avoid moisture.

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Korea Garlic Processing Solution

Korean Garlic Consumption

Garlic is one of the popular bulb crops cultivated throughout Asia that is used as spice and condiment in many dishes. And garlic is a rich source of proteins, phosphorous, potassium, calcium, magnesium and carbohydrates, so it has excellent nutritional values and medicinal properties.
Korea is the country eating the most garlic in the world, and Korean are using garlic in various foods and ingredients. Garlic is one of the essential spice in the taste of Koreans, and it is not exaggerated to say that they are eating garlic daily. Most Korean recipes use minced garlic as part of the seasoning; whole garlic cloves are often used to make broth, soups or stews; pickled garlic is also enjoyed as a side dish; and grilled garlic is used with Korean BBQ and table cooking. A record indicates that the garlic consumption in this country is whopping 37 tons one year which is 5 times that of the United States and France, 1.5 times that of Spain which is known as the country consumes the most garlic in the west. Korea is a garlic importing country, and China is the main exporting country for it. Korean imported garlic products covers fresh garlic, peeled garlic, frozen garlic, dried garlic and garlic acetic acid preparation, etc.

Staple Products Based on Garlic of Korea

There are many kinds of food products using garlic as an essential ingredient in Korea, and the kimchi is a kind of most common product; the Korean garlic has recently been launched various uses as a health food, such as black garlic and garlic juice.

---Kimchi

The large garlic consumption of Korean is linked to their love of kimchi which is a kind of garlicky, peppery, pickled dish and is widely regarded as Korea’s national food and symbol.
Kimchi is a traditional fermented Korean side dish made of vegetables with various seasonings. There are hundreds of varieties of kimchi made of napa cabbage, radish, scallion, or cucumber as the main ingredients, and the garlic is the indispensable seasoning coming with kimchi. Except adding an extra flavor to kimchi, the garlic is also employed as a medicinal ingredient in prepared kimchi for its medicinal properties.
Koreans consume kimchi according to seasonal preferences, so there are different seasonal kimchi for eating all through the year, and Koreans consume 40 pounds of kimchi per person annually, which means it is also a great consumption for garlic. And minced garlic and pasty garlic are the two forms usually used for making kimchi in Korea.

---Garlic Drink

Garlic drink is a kind of health beverage with great popularity in Korea, because it is provided with many healthy values. Garlic drink has the functions of inhibiting bacteria, removing invivo toxin, softening blood vessel, reducing blood fat, preventing cancer, and improving good looks, etc.; all-natural, high-enriched, rich nutrition, no foreign taste, easy to get and absorb, all these features make the garlic drink popular as well.
Garlic drink is produced by employing high-tech biological extracting method to maintain human heath. The main processing includes:
1. Raw garlic pretreatment: separate good-quality garlic cloves and remove their skin by a garlic peeling machine, and then sort and clean the peeled garlic.
2. Garlic crushing: deliver the sorted and cleaned garlic cloves into a crushing machine for crush.
3. Eliminating the smell: garlic has its own smell that is not pleasant to accept, so it needs to removed.
4. Extracting garlic juice: use a special extracting equipment to get garlic juice containing allicin.
5. Preparing the final drink: to get an additional flavor and increase the medicinal effect of the garlic drink, there are some other ingredients can be added, such as red dates, honey, polygonum multiflorum, the fruit of Chinese wolf-berry, licorice root.

---Black Garlic

Black garlic from Korea, as a healthy food, is drawing attention from China, the United States, Japan, Europe and Southern Asian countries. Black garlic is a food that can be enjoyed by everyone without aversion. Because it does not like the fresh garlic, having the unsavory and poignant taste; the characteristic smell disappears through ripening and fermenting.

Production of Black Garlic

Black garlic is produced through ripening and fermenting whole bulbs of fresh garlic in a humidity-controlled environment at an appropriate temperature for 45 days, with no additives and preservatives. During the ripening and fermenting processes, the sugar in the garlic turns brown and then black under the effect of heat. Also the black garlic gains viscosity through these processes, which makes it chewy. The finished black garlic tastes sweet and sour with the pungency and spiciness gone, making it appeals to all tastes. (In the industrial production of black garlic, to get the final products with superior quality, the fresh garlic is usually graded by a garlic sorting machine in advance.)
The processed black garlic products maintain garlic’s original virtues of increasing immunity and lowering cholesterol levels and blood pressure. It is thus recognized as an excellent functional health food. And the black garlic is also used to get black garlic extracts as a kind of healthy drink in Korea.

Black Garlic Nutritional Properties

The ripened and well fermented Korean black garlic has been gaining popularity among western foodies for several years; also it has recently caught the eye of the health-minded for its impressive nutritional properties.
The anti-oxidation quality of garlic is increased ten-fold through the ripening and fermenting processes; and there is a water-soluble sulfur compound, S-Allycysreine which is an amino acid containing sulfur and a physiology-activating substance that helps the body absorb the wholesome elements of garlic more easily and faster, is newly formed.

Nutrition value of black garlic and raw garlic

Other Korean garlic products processed and consumed

Other than the staple garlic products, there are several other products based on garlic in Korea, including pickled garlic, garlic powder, minced garlic, garlic paste, freeze-dried garlic, garlic bread, etc.

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Indian Onion&Garlic Processing

I. Introduction of Onions and Garlic in India

1. Indian Onions

India is the second largest onion producing country in the world, which has exported 1238,102.60 MT of fresh onions to the world for the worth of Rs. 2,300.57 crores during the year 2014-15. Major onion growing areas in India are Maharashtra, Karnataka, Madhya Pradesh, Gujarat, Bihar, Andhra Pradesh, Rajasthan, Haryana and Tamil Nadu. And Maharashtra with 27.72% onion production ranks first during these onion areas.
Indian onions are various in colors: Agrifound Dark Red, Agrifound Light Red, NHRDF Red, Agrifound White, Agrifound Rose and Agrifound Red, Pusa Ratnar, Pusa Red, Pusa White Round. Indian onion has two harvesting periods: the first period from November to January and the second period from January to May.  

 

 2. Indian Garlic

Garlic is the second important bulb crops grown after onion. Indian garlic production in world is very huge quantity and it generally ranks the second following China. The main garlic producing areas in India are Madhya Pradesh, Gujarat, Rajasthan, Uttar Pradesh. These four areas can respectively produce garlic of above 200,000 Mt. The garlic bulbs are generally white and big in size-about 4.5-5.0cm in diameter. Average yield is about 17-18 tonnes from a hectare. Indian garlic is well-known for its aroma with sweetness.

II. Market for Onion and Garlic Processing

1. Onion processing market

There is a huge demand for Indian onion in the world. Indian onions are mostly exported in the form of dehydrated onion, canned onion and onion pickle. Onions in India are processed into different forms of products: onion paste, dehydrated onion flakes, onion powder, onion oil, onion vinegar, onion sauce, pickled onion, onion wine and beverage etc. By rough estimate, around 6.75% of onion produced is going for processing. There is increasing demand for onion processed products due to its convenience to handle and use for customers and added onion values for manufacturers.

2. Garlic processing market

Garlic is one of the important bulb crops. It is used as a vegetable or condiment like pickle as important ingredient vinegar through India. Moreover, garlic is useful in various food products and herbal products. Garlic is often processed into these products like garlic powder, garlic salt, garlic vinegar, garlic oil, garlic juice and so on. Most of countries use these processed products in their food preparations like chutneys, pickles, curry powders, curried vegetables, meat and meat product preparations, tomato ketchup, etc.. And garlic processed products also have been extensively used as a popular remedy for various ailments and psychological disorders.

III. Onion Products Processing 

1. Onion paste

Onion paste is one of the common ingredients required in preparing gravy for most of the Indian style paneer curries. Major production steps are as follows:
Fresh onions-onion peeling-onion root cutting-onion rinsing-onion slicing/shredding-onion crushing-onion milling-onion acidifying and heating-onion enzymolysis-onion beating-secondary milling-secondary heating-onion concentrating-onion paste canning-sealing-sterilizing-cooling-finished product

2. Dehydrated onion flake

● Slicing and washing
Use onion root cutting machine to cut onion tops and roots, then peel onions by peeling machine. Cut peeled onions with the thickness of 4-4.5mm by the slicing machine. Clean onion slices with water.

● Dewatering and drying
Remove the surface water of onions by the high speed rotation by the dewatering machine. Then lay these dewatered onion flakes on the drying plates with its hole diameter of 3*3mm or 5*5mm, and put drying plates on the drying vehicles. At last push into the drying oven for dehydration.
Thus, dehydrated onion flakes can be achieved.
Dehydration onions are featured with easy transportation and longer shelf life due to the bulk reduction and less moisture than fresh onions. By proper grinding, dehydrated onion flakes are easily processed into onion powder. Onion powder dissolves very easily and reconstitute quickly compared to onion flakes. So it is convenient to use onion powder to add the onion flavor for lots of foods.

3. Onion Oil

Onion oil is the flavoring substance which is widely used in the seasoning of processed products. Onion oil also can be regarded as the natural food preservative for certain food. The methods for processing onions into onion oil are as follows: distillation, solvent extraction, super critical fluid extraction and etc..

4. Onion pickles

Onion pickling methods approximately consist of venegar based pickling and oil based pickling. The former is favored in the United States and Europe and the later is utilized in Asia and Africa. Pickled onions are generally crisp and crunchy, and have a very sharp taste.

5. Onion beverage/sauce: onions are rich in sugars and other nutrients, so they can be processed into onion wine, onion beverage and onion sauce.

IV. Garlic Products Processing Equipment

Garlic is often processed into garlic powder, garlic salt, garlic vinegar, garlic oil, garlic juice and so on. Before processing, garlic should be broken to separate the cloves. Garlic powder is made after flaking, drying and grinding the cloves. For making paste wet cloves are pilled and grind. The main garlic processing machines with high quality and low cost in the industrial production are: garlic grader, garlic separating machine, garlic peeling machine, garlic slicing machine, garlic paste making machine and so on.

1. Garlic grader machine

Garlic grading machine is mainly used for sorting garlic bulbs according to their sizes. It can finish 5-step process to sort the garlic into 6 grades. There are working holes of successively-increased sizes in every step; the garlic can drop from the working hole if its size is smaller than the hole size, and then the grading is done. The processing step can be customized as required.

2. Garlic separating machine

The garlic bulb separating machine is used to separate the bulbs into cloves. The separating working is done by rollers of the machine. The gaps between the rollers can be adjusted to suit the garlic with different sizes. The machine is easy to operate and one person is enough to complete the whole separation process.

3. Garlic slicing machine

The slicing machine can cut garlic cloves into slices in large quantity, suitable for kinds of garlic. The thickness of the slices can be adjusted freely depending on the production demand and the finished slices are smooth and uniform.

4. Garlic paste making machine

The garlic paste machine has working blades which is rotating in high speed to cut raw materials into small pieces till muddy and pasty. The fineness of finished products is adjustable as required. The final product will not lose its natural properties as its flavor and nutrient value are remained.

V. Conclusion

Onion and garlic processed products are usually treated as the important ingredient of Indian cooking. It helps in absorption and digestion of food. In domestic market, processed and value added products are gaining importance in the household’s restaurants, eateries, caterers, and clubs use them regularly. With the medical property, these products have wide application in medicine. In the world market, the demand for onion and garlic products is increasing as they are hygiene and easy to handle, able to avoid wastage. There are good prospects for these processed products to export to gulf countries and even Europe.  

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for more information about onion and garlic processing machines and solutions.

Thailand Ginger Processing

1. Brief Introduction to Thailand Ginger Industry
Ginger (Zingiber officinale Roscoe), called "Khing" in Thai, is an important spice in Thailand. Ginger is grown in the whole country and is widely used as an ingredient in the food, pharmaceutical, cosmetic and other industries. In 2012, Thailand produced 150,000 MT of ginger, representing 7% of the world production and ranking fifth after India, China, Nepal and Nigeria. Thai ginger is noted for its outstanding quality, with the taste considered far superior to its Chinese counterpart. The Thailand season for fresh ginger runs from December until March, and young ginger harvest season is from September to November.

Thai people use ginger to reduce the fishes smell in many dishes. Chopped ginger is fried with meat as well as Yam Pla Tu(Thai Mackerel Salad) and Yam Pla Kra-pong(Sardine Salad). The skin is usually peeled off before using. The younger ginger can be sliced and eaten as a salad or added into stir fried dishes. The skin for young ginger can be left on for cooking. Pickled ginger, which is prepared from young ginger roots, accompanies many dishes in Thai cuisine from appetizer to main course. Ginger in Thailand is also in the form of candied ginger, ginger ale, ginger beer, ginger powder, etc.
2. Ginger Products in Thailand Market
2.1 Pickled sushi ginger

Pickled sushi ginger(Gari or Amazu shoga) is thin sweet ginger slices served alongside sushi or sashimi. It is eaten between sushi pieces as a palate cleanser, helping to clean your taste buds and enhance flavors. Pickled sushi ginger can also be eaten as a seasoning to rice. 
Sushi ginger is easy to make and here is an example.
1). Add vinegar, sugar and salt in a pot and let it boil. Turn off the fire and let the solution cool.
2). Peel the ginger and slice it very thin.
3). Pack the sliced ginger loosely in a jar and pour the cooled vinegar solution on it.
4). The ginger is ready to eat within a few hours.
2.2 Red pickled ginger
Red pickled ginger(Beni Shouga) is a deep red thin strips of ginger. It is similar to gari but is red in color and usually shredded. Red pickled ginger is served on many Japanese dishes such as okonomiyaki, takoyaki, yakisoba, oyakodon, etc.
2.3 Crystallized ginger

Crystallized, or candied ginger is a sweet treat with a warm spicy flavor and chewy texture. It is made by slicing the ginger rhizome, cooking in a sugar syrup and then coating in crystallized sugar.
Crystallized ginger makes a wonderful snack and also can be chopped and adds flavor to sweet sauces, stir fry dishes, fruit desserts, cakes, cookies, etc. You can also add one or two slices to a cup of tea.
2.4 Ginger Powder
Ginger powder can be used in a wide variety of dishes. It’s very healthy and useful for baking, marinades and sauces. 

3. Ginger Processing and Related Equipment
3.1 Ginger Washing 
Ginger has a rough and cracked surface which is prone to be heavy contaminated with soil that is difficult to remove. Ginger washing requires large amounts of washing water and therefore generated high volumes of waste water. 
Ginger spray washing machine is the special equipment for cleaning ginger and other vegetables and fruits which have rough surface with deep wrinkles, small holes and slits. Adopting high-pressure water flow for washing ginger, having high impurities reduction efficiency. Equipped with circulating water pump and filtered water tank, realizing cycle use to save cleaning water.
3.2 Ginger Peeling 
Ginger peeling is an important step in various ginger processes. Gingers are irregular in shape and not in a spherical geometry, so that hand peeling would be tedious, time-consuming and labor intensive. 
Brush type ginger washing and peeling machine adopts specially designed brush for processing gingers, having high efficiency. The motor drives the brush roller to roll the gingers to complete cleaning and peeling with the help of water spray.
3.3 Ginger Cutting

Manual cutting of ginger with blade or knife is time-consuming and complex. Using ginger slicing/shredding machine will reduce time and savor labor. Meanwhile it’s cleaner with high output. 
Ginger garlic slicing machine can be used independently or with production line to cut ginger into slices. Easy operation, high output, high efficiency, easy to maintain.
Ginger shredding machine is used for cutting ginger into strips. It employs Japanese technology and further improved. Ginger slices are put into the ginger shredder to get shredded ginger. The machine has high accuracy and large capacity.
3.4 Ginger Drying 
Ginger rhizomes contain about 82.6% moisture. Drying ginger can preserve the rhizomes and reduce the volume so that to lower the cost of packaging, storing and transportation. 
Hot air drying oven adopts circulated hot air in the oven to get materials dried. Equipped with adjustable air divider plate inside the oven, gingers can be dried evenly.
3.5 Ginger Powder Crushing
Dried sliced ginger can be ground by this machine to form ginger powder. The fineness can be adjusted by changing different sieves. 
3.6 Ginger Packing
Fresh ginger, dried ginger slice can be packed by vacuum packing machine. Ginger powder is suggested to be packed by automatic powder packing machine.

4. Ginger, Great Galangal and Finger Root

Galangal(Alpinia galanga) is a member of the same family(Zingiberaceae) as ginger(Zingiber officinale). It is called "Kha" in Thai. Other names include greater galangal, khaa, Thai ginger, Siamese ginger, blue ginger, laos root, etc. Galangal is an essential ingredient in many Thai dishes. It is used in curry pastes and soups such as Tom Yum and Tom Kha Gai. Galangal appears similar to ginger. Both grow underground and the cooking method is the same too. Galangal also has many of the same medicinal properties as its cousin ginger. However, galangal and ginger are not the same. Galangal has a very distinct flavor and more peppery than ginger. Thai cooks would tell you not to substitute ginger for galangal. Galangal is lighter in color and much harder to cut and need to be cooked for a longer time to become tender. 
Finger Root(Boesenbergia rotunda) is also in the ginger family. It is also called Chinese keys, fingerroot, Chinese ginger in English, and gra-chai, krachai in Thai. Finger root is used to tame fishiness or meat odor. It also enhances the flavor of fish dishes. One of the dishes it’s added in is kaeng tai pla.

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Analysis of Mexican Onion Processing

I. Advantages of Onion Processing in Mexico
1. Abundant Raw Materials for Onion Processing
Mexico is the leading producer in the world with more than 1.4 million tons of fresh onion every year. 95% of Mexican onion production is concentrated in Chihuahua, Tamaulipas, Michoacan, Baja California, Guanajuato, Zacatecas, Morelos, Puebla, San Luis Potosi, Jalisco and Sonora. And in seven states like Tamaulipas, Chihuahua, Zacatecas, Baja California, Michoacan and Guanajuato, 74% of the national production of onion is concentrated, accounting for 70% of the national area planted.
80% of area planted in Mexico is under the irrigation regime and 20% under rain-fed conditions, allowing the fresh supply of onions all year. Onions are seasonal in autumn-winter cycles and spring-summer. In March to June, 81% of the autumn-winter production is concentrated at 700,000 tons, while 91% of the spring-summer production is close to 600,000 tons, concentrated in August to January. In two months: February and July, the onion production is the lowest in one year. In large quantity of onions, 90% of onions are white onion, 7% purple, and 3% yellow.

2. Large Market Demand for Onion Processing
In Mexico, onion production targets 85% of the fresh produce for domestic consumption, 12% for processing like seasoning, drying and 3% left to develop oils. As one of the most versatile ingredients in Mexican cuisine, onions are generally processed into flavoring, juice, sauces and etc. in salad, soups, meats and other meals. A family of four in Mexico often uses at least one kilogram of onions a week.
In the world, onion is the fourth most important vegetable. Every year around 20% onions in the world are processed into various onion products like dried onion slice, onion granules, onion powder and other onion flavorings.

II. Characteristics of Onion Deep-processed Products
Onion powder and onion juice are both processed from fresh onions with high technology to maximize the preservation of the quality of onions, making them own the original onion taste and nutrition.
Onion powder and onion juice have the health benefits that onions possessed:
♦ Protection against allergens
♦ Help in proper digestion of foods,keeping the appropriate amount of good bacteria at optimal levels in order to maintain a healthy digestive system.
♦ A natural remedy to keep your cholesterol under control
♦ Help to maintain a healthy blood glucose level
♦ Promotes oral health
No people really would like to eat the whole onions daily to get benefits the above. So onion powder and onion juice are the great choice as food additives in the health diet.

Besides these above advantages, onion powder and onion juice also have their own spotlights: easy to use and convenient to transport, less loss of nutritional value, high technology employed. As the high-grade onion products, onion powder and onion juice are favored by the international market.

III. Application of Onion Products
Onion powder and onion juice as the traditional flavorings are featured with higher nutritious value and health care value, long period storage, convenient to transport. Powdered onion is perfect as a seasoning, a condiment, in chili, salad dressings, dips, marinades, and as an addition to hamburgers. As the flavoring or food additive for various food, onion powder and onion juice are widely used for producing sauce, soup, prepared food, and other kinds of refined food.

IV. Onion Processing Procedure
1. Onion juice production
Choose fresh onions→onion peeling→onion washing→smashing→defibrination→homogeneity→ concentration→sterilization→filling→final product
♦peeled by onion peeling machine
♦washed by vegetable cleaning machine
♦smashed by crusher machine and grounded by fruit pulping machine
♦onion juice is processed under vacuum press by the vacuum evaporator
♦sterilization and package with the packing machine

2. Onion powder production
Onion juice→drying→grinding→screening→weighing→packing→final product
♦onion juice is dried by the drying machine to form onion powder.
♦the degree of grinding depends on the customer’s demands.

V. Onion Processing Factory Site
To start onion processing, the factory site should be taken into consideration. Depending on our experience, there are several factors affect factory site choosing for your reference.
1. Convenient traffic
The factory should be in the place with convenient transportation, which helps raw materials import and final products export. It would be better that the factory is near where abundant raw materials can be supplied, which can lower the transportation cost.
2. Geographical location 
The factory location should be flat with good engineering geological environment. Furthermore, the factory should not be far away from sufficient basic projects such as supplies of electricity and water.
3. Factory area
Take the onion production line of 143t/day for example including onion powder of 3t/day and onion juice of 6t/day. The factory area consists of as follows: the workshop is 1728㎡, the storeroom for final products occupies 450㎡, room for packaged materials also need 450㎡, the land for the storage of raw onions is 1800㎡, the land for sewage treatment system is 450㎡ and etc.. Please note that the factory area depends on the production scale, investment and so on.

VI. Wide Foreground Market of Onion Processing
Healthy benefits from onions are widely known by people all over the world, so onion processed products are increasingly popular in the market. Furthermore, with the development of fast food industry and convenience food, onion powder and juice as the necessary flavoring and additive are in great demand in the world market. Onion powder and onion juice are featured with many merits like easy to use, convenient to transport, higher nutritional value, wide application and so on. As the high grade onion products, onion powder and juice are popular with people all over the world.
Onion powder and onion juice as the new products are limited by raw materials, region, processing level and investment scale, so the supply of them is insufficient. In the world market, onion powder and juice are in short supply. However, onion powder and onion juice processing industry is the faster-growth business and the world market is growing rapidly. The demand of deep-processed onion product is on the rise, which contributes to big gap of supply and the demand of international onion product. Thus, onion processing industry owns good market prospect.

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Nigeria Ginger Processing

I. Ginger Production in Nigeria
Nigeria is one of the largest producers and exporters of ginger in the world, especially the split-dried ginger. Nigeria produced 156,000 MT of ginger in 2012, accounting for 7% in the world and ranking 4th globally. Ginger cultivation in Nigeria started in 1927 in the then southern Zaria (now Southern Kaduna) especially within the then Jemm’a federated districts and neighboring parts of the Plateau. 
Two main varieties of ginger are grown in Nigeria, namely yellow ginger “Tafin Giwa” and black ginger “Yatsun Biri”. Kaduna State is the largest ginger producer while other states include Gombe, Benue, Nassarawa, etc. The crop is locally called Chianti in Hausa language, Oso-ala or Oso-Chikwu in Igbo and Ata’le in Yoruba.

Averagely it takes about nine months from ginger planting to mature. If fresh ginger is required, it is harvested six months after planting. If mature ginger is required, it is harvested nine months after planting. The rhizomes can also be left in the ground for two years for propagation. Ginger harvesting starts from October until May, manually by hand or with machines.

II. Challenges in Ginger Production in Nigeria
1. Poorly developed markets marked by lack of marketing infrastructure like storage facilities, quality testing, packaging and transportation constraints.
2. Insufficient market for produce leading to highly fluctuating prices. 
3. Lack of adequate financial support.
4. High production cost (land preparation, fertilizer procurement, agrochemicals, tractors and labor)
5. Poor quality of processed products arising from poor processing culture.

III. Ginger Processing Technologies in Nigeria

Nigerian ginger, particularly the type A farmed in Kaduna, is the best and in demand throughout the world. In Nigeria, ginger is found in almost all the local markets across the country. Ginger is used as flavoring for recipes such as ginger bread, ginger biscuits, ginger sweets, and ginger tea, ginger ale and ginger beer. It is used as a spice in many local cuisine, and also acts a constituent of herbal medicines. However, despite its many uses in food and beverage, cosmetics and pharmaceutical industries, little processing is done locally. Meanwhile the mechanism to package the product to meet international standard is lacking. Common processes are as follows:
1. Ginger Washing
Fresh rhizomes should be washed, and cleaned from debris, shoots and roots. After washing, the ginger is lightly dried in the sun before being marketed in this form.
Tips: Ginger spray washing machine is suggested which adopts high-pressure water flow for washing ginger, having high impurities reduction efficiency.
2. Ginger Peeling
Fresh ginger in young form has a pale, thin skin that does not require peeling. Fresh mature ginger is tough, which requires peeling to get to the fibrous flesh. Fresh ginger is either chopped or grated before use. 
Dried gingers are sold with the skin left on or peeled off, while peeling or scraping can reduce drying time. 
Tips: To peel gingers efficiently, brush type ginger washing and peeling machine is suggested, which can clean independently or clean and peel at the same time. 
3. Ginger Splitting
Nigerian ginger is mostly cultivated by peasant farmers and processed by them as whole dry or split dry ginger. Splitting facilitates the drying process. Farmers traditionally use manual method of splitting ginger using a knife, which is slow and labor-intensive, not suitable for large-scale production. Splitting machine is scarce and slicing machine is not attractive. 
Tips: Ginger garlic slicing machine can slice ginger with a capacity of 200 kg/h or 500 kg/h, and the machine is cost-effective.

4. Ginger Bleaching
The peeled/scraped rhizomes may be bleached to improve appearance. Fresh ginger is dipped in a slurry of slaked lime followed by sun drying. When the water dries off, the rhizomes are again dipped in the slurry. This process is repeated until the rhizomes are uniformly white in color. Dry ginger can also be bleached this way. Liming can also protect ginger against pests during storage and shipping.
5. Ginger Drying
Drying should be done to 8-10% moisture, and should not exceed 12%. In most growing areas, the traditional method of drying ginger by sun drying is used. The peeled split/sliced ginger are placed on clean bamboo mats or on a concrete floor and sun-dry for 7 to 14 days. In places where unfavorable seasonal conditions prevail, modern methods using mechanical or solar dryers are also used. 
Tips: Hot air circulation drying oven adopts circulated hot air to dry the ginger, having high efficiency. Equipped with adjustable air divider plate inside the oven, materials can be dried evenly. Different capacities are offered for production of different scales.

6. Ginger Powder Crushing 
Dried ginger can be grinded to produce powder ginger with 50 to 60 mesh size. Pulverization is generally a limiting unit operation in ginger processing. 
Tips: Ginger powder crushing machine gets ginger crushed by the impact & grind function of the relative motion between active and fixed fluted discs, and impact between the materials. Easy operation, adjustable fineness.
7. Ginger Oil and Oleoresin
Ginger oil is obtained by steam distillation of the ground dry ginger, while ginger oleoresin is obtained from the powder by solvent extraction. 
8. Ginger Packing
Bulk ginger rhizomes may be packed in jute sacks, wooden boxes or lined corrugated cardboard boxes for shipping. Dried ginger slices or powder are packaged in kraft multi-wall laminated bags. 
Tips: Vacuum packing machine can pack fresh ginger, whole dry ginger and ginger splits. Various machines are available for packing ginger powder, one of them is automatic powder packing machine.

IV. Favorable Policies for Ginger Industry

A report on Dec 9, 2015 said that the Nigerian Investment Promotion Commission (NIPC) was to partner with the National Ginger Association of Nigeria to attract investment into Agro-business through packaging of the product for export.
The Commission would support the Association in processing and packaging to meet the international standard.
Apart from attracting Foreign Direct Investment, the Commission has to promote Local Direct Investment, maintaining that the Country stands to increase its Gross Domestic Product through marketing of Ginger product. 
The Commission welcomes the promotion of Ginger products into the international market, as more revenue could be generated into the nation’s treasury.

Source LINK: http://vegetable-machine.com/solution/Nigeria-ginger-processing.html
Contact EMAIL: foodmachinemanufacturer@gmail.com

America Garlic Onion Processing

I. American Garlic and Onion Introduction 
America is one of the largest garlic and onions producing countries in the world. And California is American top producer of garlic and onions. As the largest producing state in the U.S. of garlic and onions, producing over 90% of commercial garlic.
1. California is the major garlic producing state, due to California's unique climate and fertile soil contributing to consistent yield and quality. Garlic in California is harvested between late June and mid-August and can be stored for eight to nine month in a cool, dry place with plenty of circulation. Garlic can be consumed not only as fresh vegetable but also as the condiment in various food preparations like curries powders, sauce, salad dressings, meat sausages, etc.
2. The onion industry represents one of highest-valued vegetables produced in the United States. Onions generally include two marketable categories: spring/summer fresh market onions and fall/winter storage onions. The most common onions are storage onion in the U.S.. And California is the major onion producer, accounting for a large percentage of onion production in the United States.

II. Garlic and Onion Processing Market in the USA
1. Garlic Processing Market
♦ In U.S., the consumption of raw garlic is low, and few raw garlic are utilized in seafood and salad eating. Garlic are often used as flavor in the cooking, flavored soup in fast food, garlic powder added in food.
♦ Garlic deep processing products in America consist of: garlic powder, fried garlic flakes, garlic juice, garlic oil, garlic essence capsule and so on. These processing products have extensive market prospect in fined chemical industry, medical and health industry, flavoring industry, food & feed additive industry and etc.. The garlic powder is processed from garlic slices. The main dehydration way of garlic powder is hot air drying in the U.S., because drying temperature & time are controllable by hot air drying.
♦ There is strong garlic culture in the USA, and every year Gilroy in CA-the famous hometown of garlic will hold the garlic festival, which is the town’s signature event and draws more than 100,000 visitor annually. The festival features a wide variety of garlic-infused foods to show people all over the world various deep-processed garlic products. The unique garlic culture in U.S. guides people to form good garlic consumption, promote the prosperity of garlic consumer market. Thus garlic processing industry will get the further development.
2. Onion Processing Market
Onions in U.S. are generally processed into crispy onions and onion oil.
♦ No limits to the application of crispy onions in America. Crispy onions can be regarded as a delicious ingredient in like onion bread, they can be used in sauces, soups, with meat and as a snack. They also make a tasty topping for salads, pizzas, hot dogs, hamburgers, mashed potato, pasta and egg dishes.
♦ Onion oil is extracted from onions through steam distillation. Onion oil in America is supplied worldwide to flavoring agent and foodstuff industries.

III. Deep-processed Garlic Products 
1. Dried Garlic Flake Production

Dehydrated garlic accounts for roughly 75% of U.S. garlic consumption. The dehydrated garlic flakes have excellent flavor & taste and high nutritional value, highly in demand for their best quality in market. The major processing steps of dried garlic flakes are as follows:
Choosing materials→garlic separating→garlic peeling→garlic washing→garlic slicing→garlic washing→garlic slice dehydration→garlic slice drying→garlic slice packing
1.1 Raw materials: Choose mature and unbroken garlic with no mildew.
1.2 Garlic separating
Break the garlic bulbs into separated cloves. Put garlic into garlic separating machine. When the whole garlic passes between rubber rollers of garlic separating machine, garlic bulbs are automatically separated into cloves.
1.3 Garlic peeling
Peel garlic cloves by garlic peeling machine. Adopting pneumatic principle, garlic peeling machine will peel garlic cloves without water with peeling rate of 95%.
1.4 Garlic washing
Wash garlic cloves with garlic washing machine to remove off foreign materials.
1.5 Garlic slicing
Cut the clean garlic cloves into flakes by garlic slicer machine. Clean garlic cloves are uniformly sliced to 1.5-2.2mm. The surface of garlic slice is smooth without damage.
1.6 Garlic washing
Wash garlic flakes by the washing machine until garlic flakes become clean.
1.7 Garlic flake dehydration
Remove the surface water of garlic flakes through the high speed rotation by vegetable centrifugal dewatering machine. The dehydration period generally is around one minute. Notice: too long dehydration period will make garlic slices soft and form protruding vesicles on the flake surface, which has bad influence on product quality.
1.8 Garlic drying
Spread garlic flakes uniformly on the drying tray, then push these flakes into hot air drying oven. The drying temperature is set between 65～70℃, and drying period is around 6.5-7 hours. After drying, the water content of final garlic flakes is around 5%～6%.
1.9 Packing
The final garlic products can be packed by vacuum package machine for long period storage.

2. Garlic Powder 
Garlic powder is a very common seasoning in U.S., mainly used for pasta, pizza, grilled chicken and etc.. It is further processed on the basis of dried garlic flakes. In other words, if you would like to make garlic powder, you need do the above 1-8 steps to make dried garlic flakes. Then use garlic mashed making machine to make mashed garlic. Thus, you can get high quality garlic powder.

3. Garlic Oil Making

Rich in antioxidants and other healthy nutrients, garlic oil is a fresh and flavorful ingredient to add to the food and cooking oil. It is important to point out that garlic oil is constituted more of vegetable oils.
Garlic essential oil is produced when fresh garlic is crushed and subjected to steam distillation. The production procedures include:
Garlic separating→garlic peeling→garlic washing→garlic mashing with adding water→fermentation→steam distillation→oil and water separation→refining→packing

IV. Onion Processed Products
1. Crispy Onion Processing
Working process of Crispy onions:
Onion root cutting→onion peeling→onion cutting→washing→dehydration→frying→deoiling→flavoring→packing.

Crispy onion production line mainly includes the following equipment:
1.1 Onion root cutting machine for cutting onion tops and tails cleanly one time without damage.
1.2 Onion peeler machine is for automatically removing the peels of onion.
1.3 Onion cutting machine is to cut onions into fine slices.
1.4 Water bubble washing machine is used to wash onion slices.
1.5 Air dehydration machine for drying onion slices.
1.6 Onion fryer machine is for frying dried onion slices and there are different types of fryer machines.
1.7 Fried onion deoiling machine is used to remove extra oil.
1.8 Seasoning Machine for seasoning fried onions with flavor to achieve better taste.
1.9 Automatic packing machine for weighing, filling crispy onions and injecting nitrogen automatically.

2. Onion Oil Processing 
Onion oil is extracted from onions through steam distillation. This highly concentrated ethereal oil contains all the typical onion taste components. Onion oil technological process:
Fresh onions-cleaning/rinsing-onion slicing-onion freezing-oil extraction-finished oil product
Please notice that in large scale garlic or onions processing, the weigh sorter is generally utilized to classify garlic by weight. It is designed for small or medium sized products with several elements re-engineered for garlic processing, can also be used for onions, stone fruits, apples, citrus fruits and other round fruit and vegetables. 

Source LINK: http://vegetable-machine.com/solution/America-garlic-and-onion-processing.html

Contact EMAIL: foodmachinemanufacturer@gmail.com

Nepal Ginger Processing

1. Ginger Production in Nepal
Ginger, used primarily as a spice, is popularly called aduwa in Nepali. Nepal is the world’s third largest ginger producer after India and China, producing 235,000 MT of ginger in 2013, accounting for 12% of the world’s total. Ginger production area has increased from 19,081 hectares in 2011 to 20,256 hectares in 2012, thanks to the swelling market demand.
As Nepal’s traditional cash crop, ginger is cultivated by approximately 66,000 families. Some of the major producing districts are Ilam, Palpa, Makwanpur, Jhapa, Sunsari and Morang. There are two types of ginger varieties: Nashe (which is rich in fibres) and Boshe (which has very few fibres). Most of the Nepalese gingers are of Nashe varieties, which are preferred as an ingredient of mixed spice and for producing ginger powder. Boshe variety has better yield and quality than Nashe varieties.

2. Nepali Ginger Export Market
Ginger exports jumped significantly by 162.49% to 62,843 tonnes in 2012-13, but declined by 66.2% in 2013-2014. Shipments plunged from Rs 1.33 billion to Rs 449.9 million. Virtually all Nepali ginger trade is with its neighbor India, mostly used by the Ayurveda pharmaceutical industry. However, due to the soil content and dirty look, Nepali ginger has not been able to get better prices in the Indian market for many years. In 2013, 65% of Nepali ginger was uncleaned and unprocessed exported to India, where is then cleaned and sold at a higher price. Though the demand in major markets like Dubai and EU is growing, Nepal is now unable to participate, as it has almost no export-ready cleaned and processed ginger products. Ginger has been identified by the Nepal Trade Integration Strategy (NTIS) 2010 as having high export potential. There is interest in supporting the industry to process ginger (dried or fresh) for major markets like Japan, Dubai and the EU.

3. Value Chain Actors in Nepal Ginger Market
3.1 Input suppliers: Input suppliers provide inputs for ginger production. Seed, FYM and labour are major inputs and are usually managed by farmers. Pesticides are rarely used in ginger and are provided by agro-vets. Chemical fertilizers are supplied by fertilizer dealers. Agencies provide technical knowledge and inputs in some extent; the flow of information and inputs is not satisfactory.

3.2 Farmers: Three types of farmers are engaged in ginger production: small farmers with subsistence production, small commercial farmers and large-scale commercial farmers. Gingers from small farmers usually do not enter the market or enter in a very limited quantity especially in the local retail market. The latter two farmers sell most of their gingers to market intermediaries. Farmers are also engaged in ginger processing especially dried ginger.
3.3 Local processors: Locally ginger is mainly traded in fresh or dried forms. Dry ginger(Sutho) is mostly processed by farmers themselves by using traditional methods. Ginger candy, pickles, squash and other processed products are processed by local cooperatives in very little quantity. Though there is good scope of value addition in Nepal, value addition (especially processing) is not a commercial practice.
3.4 Road-head traders: Road-head traders are located at road-head and collect goods from farmers. These traders usually trade various goods including retailing of grains and foodstuffs. Ginger is collected and sorted to some extent such as removing the decayed and spoiled ginger. Most of the gingers go to exporters and some go to national traders.
3.5 National Traders: National Traders get goods from cooperative and road-head traders. They sell ginger and its products to national markets, national processors/manufacturers and exporters, sometimes directly to Indian commission agents. They also sell ginger to the local markets.
3.6 National processors/manufacturers: these are firms engaged in producing ginger products and other products using ginger as one of the ingredients. Dabur Nepal, Gorkha Ayurved, Singh durbar Vaidyakhana, Male International and local spice companies are some of the examples.
3.7 Exporters: Major part of the fresh and dry ginger goes to India while very small amount of ginger products are exported overseas.
3.8 Commission Agents: Most of the ginger exported to India initially goes to Indian commission agents (CA), who usually take 6-7% of the total sales as commission. Payment of 50 to 70% is made during delivery and the rest is paid once the goods are sold completely by deducting the commission.
3.9 Wholesalers: Wholesalers sell the goods to retailers, hotels, industries, and institutional users.
3.10 Retailers: Retailers get the goods from wholesalers and sell to end consumer.

4. Ginger Product in Nepal Market

4.1 Fresh ginger: Fresh ginger is main traded ginger product in Nepal. Young ginger has mild flavour and pale, thin skin that need no peeling. Fresh rhizomes with low fibre content yet rich in aroma, pungency, fat and protein are preferred for green ginger purposes and seeds.
Fresh ginger goes through only small value addition activities, mainly cleaning and sorting. The cleaning activity starts from the farmers’ level by removing soil and roots. At trader’s level there is no practice of washing and cleaning within Nepal. Due to lack of washing facilities in Nepal, the Nepalese ginger are not receiving better price due to soil content and dirty looks. Simple post-harvest handling practices like cleaning, sorting and grading will make ginger competitive in market.
4.2 Dried ginger (Sutho in Nepali): Dried ginger is second mostly traded product in Nepal. Dried ginger is prepared from mature rhizomes with full aroma, flavour and pungency. Cultivars with medium-sized rhizomes and high curing percentage are preferred. The product is prepared in

western part with minimum evidence in the east.
Sutho is traditional product and farmers make Sutho with traditional skill that is labour intensive and tedious. Therefore farmers only prepare when market price for fresh ginger is low. Dried ginger can be peeled whole, peeled coated whole, split and sliced. All types may be used for oil distillation and oleoresin extraction, but the coated types are the most extensively used. Lack of ginger peeler and the mechanical dryer is the major post-harvest problem. Some processors have been using solar dryers for drying slices which are not good for mass production. Processors are also not getting good ginger slicer machine.
4.3 Ginger powder: Ginger powder is made by pulverizing dry ginger to 50-60 mesh size. The use of ginger powder in Nepal is less and there are limited processors. A small research found that ginger powder can be the best

solution for value addition. First the demand in the world market and Nepal is increasing. Second, ginger powder is convenient for transportation. Because of its land locked geographical position, Nepal is not good at downward stream of supply chain and the transportation cost for fresh ginger and dry ginger is high. 1kg of ginger powder is made up of around 6kg of fresh ginger, so 1 kg transport cost will be exporting 6kg of ginger. Furthermore, powder ginger has less volume and air transport may seem feasible. Third, powder ginger has longer shelf life and can be stored for one and half year, so anywhere in the world, market can be sought. Nepal also imports ginger during off-season as it lacks storage facility and there is power shortage. If powder ginger is made, perennial supply will be possible, ensuring minimal import and stable price. Lastly, soil content and contamination are reduced while drying and processing, ginger powder is more exportable.
4.4 Ginger paste: Ginger is usually made into paste at household level and used in curry etc. Ginger paste is commercially available in the market and mostly imported.
4.5 Ginger candy: Processors manufacturing ginger candy are very limited. Ginger candy is mostly produced by microenterprises run by cooperative. The major problems are inefficient technology and high use of labourers. Besides, the marketing activity is also very limited.
4.6 Ginger oil: Ginger oil is produced by steam distillation of freshly ground dry ginger or fresh ginger peelings. The potential for ginger oil production is limited since quality of the Nashe variety is low due to high fibre content and inadequate farming methods.
4.7 Ginger oleoresin: Ginger oleoresin is obtained by extraction of powdered dry ginger with suitable organic solvents. There are very few industrial units for oleoresin in Nepal. However, the production may present a better opportunity as it is less sensitive to the quality of produce and has widespread uses.
4.8 Ginger squash: Ginger squash is prepared by using fresh ginger mixing with water and preservatives. Ginger squash has short life and the popularity is also very less.

5. Ginger Processing Equipment Suitable for Nepali Market
5.1 Ginger Washing Machine
Ginger spray washing machine adopts high-pressure water flow for washing ginger, having high cleaning capacity and impurities reduction efficiency. Brush type washing and peeling machine integrates the functions of washing and peeling, available for independent cleaning as well as simultaneous cleaning and peeling.

5.2 Ginger Slicing Machine
Ginger garlic slicing machine can cut ginger into slices with high efficiency. The thickness of the slices can be adjusted freely. And the slices have uniform thickness, smooth surface and no breakage.
5.3 Ginger Drying Machine
Hot air circulation drying oven takes advantage of circulated hot air in the oven to get the ginger dried. We have offered drying machines with different capacities like single door hot air drying ovens, double-door hot air ovens and large scale drying ovens to meet customers’s specific demands.
5.4 Ginger Powder Crushing Machine
This machine crushes the dry ginger slice by the impact & grind function of the relative motion between active and fixed fluted discs, and impact between the materials. The fineness can be adjusted by changing different sieves.
5.5 Ginger Paste Making Machine
Ginger paste making machine can cut ginger into paste, having good cutting effect and uniform cutting thickness. The small dimension makes it suitable for household use.

Source Link: http://vegetable-machine.com/solution/ginger-processing-industry-in-Nepal.html

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