GINGER FRESH
Specifications:
Style: Fresh Ginger
Place of Origin: Vietnam
Size: from 100g to 300g up
Color: Natural Bright Yellow color
Taste: Spicy and warm aroma characteristic
Smell: Characteristic aroma of ginger, No strange smell.
Impurity: 0.5% max
Quality: No insect pest, no perish, no preservative.
Shelf life: 12 months
Storage condition: Sealed in dry, cold, waterproof & ventilated conditions.
Packing: 10-30 kgs/ in mesh bag or carton box
Container capacity: 15 tons / 20 FCL or 25 tons/40 FCL
1.250 $
Description
Plant Description
Ginger, Zingiber officinale, is an erect, herbaceous perennial plant in the family Zingiberaceae grown for its edible rhizome (underground stem) which is widely used as a spice. The rhizome is brown, with a corky outer layer and pale-yellow scented center. The above ground shoot is erect and reed-like with linear leaves that are arranged alternately on the stem. The shoots originate from a multiple bases and wrap around one another. The leaves can reach 7 cm (2.75 in) in length and 1.9 cm (0.7 in) broad. Flowering heads are borne on shorter stems and the plant produces cone shaped, pale yellow flowers . The ginger plant can reach 0.6–1.2 m in height (2–4 ft) and is grown as an annual plant. Ginger may also be referred to as true ginger, stem ginger, garden ginger or root ginger and it is believed to have originated in the Southeast Asia.
Use:
Ginger has been a popular spice and herbal medicine for thousands of years. It has a long history of use in Asian, Indian, and Arabic herbal traditions.
Ginger is popularly used as a spice in cooking and can be used either fresh, dried or powdered.
The ginger has a slightly biting taste and is used to flavour breads, sauces, curry dishes, confections, pickles, and ginger ale. The fresh rhizome, green ginger, is used in cooking. The peeled rhizomes may be preserved by boiling in syrup. In Japan and elsewhere, slices of ginger are eaten between dishes or courses to clear the palate.
Ginger contains about 2 percent essential oil; the principal component is zingiberene and the pungent principle of the spice is zingerone. The oil is distilled from rhizomes for use in the food and perfume industries.
Benefits:
In China, ginger has been used to help digestion and treat stomach upset, diarrhea, and nausea for more than 2,000 years. Ginger has also been used to help treat arthritis, colic, diarrhea, and heart conditions, help treat the common cold, flu-like symptoms, headaches, and painful menstrual periods.
Ginger contains chemicals that might reduce nausea and swelling. These chemicals seem to work in the stomach and intestines, but they might also help the brain and nervous system to control nausea.
People commonly use ginger for menstrual cramps, osteoarthritis, diabetes, migraine headaches, and other conditions.
Specifications
PRODUCT SPECIFICATION
Product Name |
GINGER FRESH |
Product Code |
GUNG-F |
Batch No. |
GUNG-F1123 |
Manufacturer date |
12/2023 |
Exiry date |
12/2025 |
General Information
Product description |
The fresh Rhizomes of Ginger. |
Botanical name |
Zingiber Officinale |
Country of origin |
Vietnam |
Pack size |
10-50kg incarton box or Mesh bag |
Appearance/Colour |
Yellow-White Inside |
Flavour/Odour |
Pungent, aromatic, hot, typical of Ginger |
Weight |
100gr up |
Foreign matters |
Not Detected |
Damaged by pest |
Absent |
Infested |
Absent |
Condensates |
Absent |
Microbiological Standards
Test |
Units |
Specification |
Total Plate Count |
Cfu/g |
< 100,000 (cfu/g) |
E Coli |
Cfu/g |
<10 (cfu/g) |
Yeast and Mould |
Cfu/g |
<1000 (cfu/g) |
Coliforms |
Cfu/g |
<100 (cfu/g) |
Salmonella Sp |
Not Detected |
Not Detected |
Listeria |
Not Detected |
Not Detected |
Bacillus cereus |
Cfu/g |
100 (cfu/g) max |
Clostridium perfringens |
Cfu/g |
100 (cfu/g) max |
Staphylococcus aureus |
Cfu/g |
100 (cfu/g) max |
Pesticides & Herbicides |
Meets USP St |
Complies |
Nutritional Information
Composition |
Units |
Quantity Per 100g |
Method of Analysis or Source of Information |
Energy |
kj/100 g |
1.26 |
USDA |
Protein |
g/100 g |
8.5g |
USDA |
Fat |
g/100 g |
5.0g |
USDA |
Fibre |
g/100 g |
12.0g |
USDA |
Carbohydrate |
g/100 g |
70.5g |
USDA |
Calcium |
mg/100 g |
115mg |
USDA |
Magnesium |
mg/100 g |
180mg |
USDA |
Phosphorus |
mg/100 g |
150mg |
USDA |
Vitamin A |
mg/100 g |
150mg |
USDA |
Packaging Information
Item |
Material/Description |
Packaging |
In mesh bag or carton box |
Label Information |
Product Name, Batch Number, Manufacture date, Best before, Net Weight. |
Container capacity |
8 MT/20FCL; 17 MT/40HC |
Port of loading |
Hai Phong Port, Viet Nam |
Storage and Shelf Life Information
Storage Conditions |
Keep in dry, cool conditions away from direct heat and sunlight |
Shelf Life |
Best before 24 months from manufacture date |
Health and Safety Information
-
The product is manufactured, packaged, stored and shipped in accordance with HACCP – GMP.
-
The product is considered ‘Organic’ under the grown conditions.
-
The product is free from GMO and Purposeful Irradiation.
-
The product is free of Allergens.
MSDS
MATERIAL SAFETY DATA SHEET
(according to Regulation (EU) No. 1907/2006) Product name: Ginger Fresh
Number: GUNG-F1123
1. IDENTIFICATION OF SUBSTANCE/PREPARATION & COMPANY.
Product name: Ginger Fresh
Manufacturer/Supplier: Vietnam Essential Oil., JSC
Add: Bai Dai Village, Tien Xuan Commune, Thach That Dist, Hanoi City, Vietnam Emergency telephone: +84 903561868
Emergency Contact: Mr. Peter Tron
2. COMPOSITION / INFORMATION ON INGREDIENTS.
Definition/Botanical Origin: The Fresh Ginger is the rhizomes of Zingiber officinale original from Vietnam
Composition: 100% pure & natural grown
CAS No: 8007-08-7
FEMA: 2522
INCI Name: Zingiber officinale rhizomes
3. HAZARDS IDENTIFICATION:
This product is not hazardous. Not dangerous for the environment.
H304 May be fatal if swallowed and enters airways
H315 Causes skin irritation
H317 May cause an allergic skin reaction
H319 Causes serious eye irritation
4. FIRST-AID MEASURES:
Inhalation: Remove from exposure site to fresh air. Keep at rest. Obtain medical attention.
Eye contact: Rinse immediately with plenty of water for at least 15 mins. Contact a doctor if symptoms persist.
Skin contact: Remove contaminated clothes. Wash thoroughly with soap & water, flush with plenty of water. If irritation persists, seek medical advice.
Ingestion: Rinse mouth out with water. Seek medical advice immediately.
Other: When assessing action take Risk & Safety Phrases into account (Section 15)
5. FIRE FIGHTING MEASURES.
Extinguishing media Use CO2, Dry Powder or Foam type Extinguishers, spraying extinguishing media to base of flames. Do not use direct water jet on burning material.
Special measures: Avoid vapour inhalation. Keep away from sources of ignition. Do not smoke. Wear positive pressure self-contained breathing apparatus & protective clothing.
Extinguishing procedures: Closed containers may build up pressure when exposed to heat and should be cooled with water spray.
6. ACCIDENTAL RELEASE MEASURES.
Personal precautions: Avoid inhalation & direct contact with skin & eyes. Use individual protective equipment (safety glasses, waterproof-boots, suitable protective clothing) in case of major spillages.
Environment precautions: Keep away from drains, soils, surface & groundwaters.
Cleaning up methods Remove all potential ignition sources. Contain spilled material. Cover for spillages: with an inert or non-combustible inorganic absorbent material, sweep up and remove to an approved disposal container. Observe state, federal & local disposal regulations.
7. HANDLING & STORAGE.
Precautions in handling: Apply good manufacturing practice & industrial hygiene practices, ensuring proper ventilation. Observe good personal hygiene, and do not eat, drink or smoke whilst handling.
Storage conditions: Store in tightly closed original container, in a cool, dry & ventilated area away from heat sources & protected from light. Keep air contact to a minimum.
Fire protection: Keep away from ignition sources & naked flames. Take precautions to avoid static discharges in working area.
8. EXPOSURE CONTROLS/PERSONAL PROTECTION.
Respiratory protection: Avoid breathing product vapour. Apply local ventilation where possible. Ventilation: Ensure good ventilation of working area.
Hand protection: Avoid all skin contact. Use chemically resistant gloves if required. Eye protection: Use safety glasses.
Work/Hygiene practices: Wash hands with soap & water after handling.
9. PHYSICAL & CHEMICAL PROPERTIES.
Appearance: Ginger fresh
Colour: White to yellow inside
Odour: Pungent, aromatic, hot, typical of Ginger
Vapor Pressure (mm Hg.): Not available
Boiling Point: Not available
Melting Point: N/A
Specific Gravity (H2O = 1): N/A
Refractive Index: N/A
Solubility in water: Insoluble
Additional information: Not applicable.
10. STABILITY & REACTIVITY.
Reactivity: It presents no significant reactivity hazards, by itself or in contact with water. Avoid contact with strong acids, alkali or oxidising agents.
Decomposition: Liable to cause smoke & acrid fumes during combustion: carbon monoxide, carbon dioxide & other non-identified organic compounds may be formed.
11. TOXICOLOGICAL INFORMATION.
According to current information, not classed as hazardous to health in normal industrial use.
12. ECOLOGICAL INFORMATION.
Biodegradability: Data not available
Precautions: Prevent surface contamination of soil, ground & surface water.
13. DISPOSAL CONSIDERATIONS.
Avoid disposing to drainage systems and into the environment. Seek expert advice.
14. TRANSPORT REGULATIONS.
Shipping by Road (ADR/RID): This product is not considered as dangerous goods
Shipping by Air (IATA) : This product is not considered as dangerous goods
Shipping by Sea (IMDG): This product is not considered as dangerous goods
Precaution: When shipping as non-bulk, this product can be shipped as Non Regulated.
Packing: Safety packing in carton box/ PE bag
Label: Ginger Fresh
15. REGULATORY INFORMATION. According to Directive 88/379/EEC
Hazards: Harmful
Symbols: n/a
Risk Phrases: Harmful if swallowed
Safety Phrases: If swallowed seek medical advice immediately and show the container / label
16. OTHER INFORMATION.
Cosmetics Directive – 7th Amendment – Not Restricted Check maximum usage levels for skin care products.
PACKAGING:
In Carton/ PE bag from 1kg to 30kg
SHELF LIFE:
Best before 24 months from the date of manufacture.
Q.C. REQUIREMENTS.
In-line with general product specification. Always satisfy suitability for specific application.
The data provided in this material safety data sheet is meant to represent typical data/analysis for this product and is correct to the best of our knowledge. The data was obtained from current and reliable sources, but is supplied without warranty, expressed or implied, regarding its’ correctness or accuracy. It is the user’s responsibility to determine safe conditions for the use of this product, and to assume liability for loss, injury, damage or expense arising from improper use of this product. The information provided does not constitute a contract to supply to any specification, or for any given application, and buyers should seek to verify their requirements and product use.
Certificate of Analysis
PRODUCT SPECIFICATION
Product Name |
GINGER FRESH |
Product Code |
GUNG-F |
Batch No. |
GUNG-F1123 |
Manufacturer date |
12/2023 |
Exiry date |
12/2025 |
General Information
Product description |
The fresh Rhizomes of Ginger. |
Botanical name |
Zingiber Officinale |
Country of origin |
Vietnam |
Pack size |
10-30kg in carton box or Mesh bag |
Appearance/Colour |
Yellow-White Inside |
Flavour/Odour |
Pungent, aromatic, hot, typical of Ginger |
Weight |
100gr up |
Foreign matters |
Not Detected |
Damaged by pest |
Absent |
Infested |
Absent |
Condensates |
Absent |
Microbiological Standards
Test |
Units |
Specification |
Total Plate Count |
Cfu/g |
< 100,000 (cfu/g) |
E Coli |
Cfu/g |
<10 (cfu/g) |
Yeast and Mould |
Cfu/g |
<1000 (cfu/g) |
Coliforms |
Cfu/g |
<100 (cfu/g) |
Salmonella Sp |
Not Detected |
Not Detected |
Listeria |
Not Detected |
Not Detected |
Bacillus cereus |
Cfu/g |
100 (cfu/g) max |
Clostridium perfringens |
Cfu/g |
100 (cfu/g) max |
Staphylococcus aureus |
Cfu/g |
100 (cfu/g) max |
Pesticides & Herbicides |
Meets USP St |
Complies |
Nutritional Information
Composition |
Units |
Quantity Per 100g |
Method of Analysis or Source of Information |
Energy |
kj/100 g |
1.26 |
USDA |
Protein |
g/100 g |
8.5g |
USDA |
Fat |
g/100 g |
5.0g |
USDA |
Fibre |
g/100 g |
12.0g |
USDA |
Carbohydrate |
g/100 g |
70.5g |
USDA |
Calcium |
mg/100 g |
115mg |
USDA |
Magnesium |
mg/100 g |
180mg |
USDA |
Phosphorus |
mg/100 g |
150mg |
USDA |
Vitamin A |
mg/100 g |
150mg |
USDA |
Packaging Information
Item |
Material/Description |
Packaging |
In mesh bag or carton box |
Label Information |
Product Name, Batch Number, Manufacture date, Best before, Net Weight. |
Container capacity |
8 MT/20FCL; 17 MT/40HC |
Port of loading |
Hai Phong Port, Viet Nam |
Storage and Shelf Life Information
Storage Conditions |
Keep in dry, cool conditions away from direct heat and sunlight |
Shelf Life |
Best before 24 months from manufacture date |
Health and Safety Information
-
The product is manufactured, packaged, stored and shipped in accordance with HACCP – GMP.
-
The product is considered ‘Organic’ under the grown conditions.
-
The product is free from GMO and Purposeful Irradiation.
-
The product is free of Allergens.
