Laiwu Ginger

Laiwu Ginger

Laiwu Ginger is a protected geographical indication product.

Laiwu Ginger is a certified geographical indication trademark.

　　Ginger is a perennial plant, and its root is used to produce ginger seasoning, arrowroot powder (a type of starch), and turmeric. Traditional Chinese medicine has used ginger to treat indigestion, vomiting, and coughs for thousands of years. Indian medicine believes that ginger is highly effective in reducing inflammation. Ginger has therapeutic effects on the human digestive system, as it can strengthen digestive muscles and protect the stomach from irritation caused by alcohol or non-steroidal anti-inflammatory drugs. Parents often give children ginger beer to relieve stomach pain. Although how ginger controls nausea is not fully understood, it is known to alleviate vomiting.

　　 The ginger industry in Laiwu District has been designated as a “National Spark Program Regional Pillar Industry.” Laiwu Ginger, garlic, and processed products have been recognized as “Green Foods,” and the products are sold across the country and exported to more than twenty countries and regions including Japan, South Korea, the United States, and Southeast Asia, enjoying great popularity among domestic and international merchants.

　　 【Laiwu Ginger】 is renowned nationwide for its plump rhizomes, bright color, strong spiciness, rich aroma, and excellent storage qualities. A notable characteristic that distinguishes Laiwu Ginger from other varieties is its thin skin and very few fibers. Laiwu Ginger is mainly grown along the Huai River and Wen River in the western part of Laiwu City. In 1987, the cultivation area was 30,000 mu, with a total output of around 50 million kilograms.

　　 Laiwu Ginger can be divided into two types based on the shape of its rhizomes: sliced ginger and large ginger, with sliced ginger being the primary variety cultivated. The ginger rhizomes are 8–10 cm wide, 4–6 cm thick, with individual rhizome weight ranging from 400–600 grams, and the heaviest can reach up to 1000 grams.

　　 Laiwu Ginger is one of the specialty vegetables of Shandong, with a long cultivation history. In 1960, the National Production Field Meeting for Ginger, Scallions, and Garlic was held in Laiwu, where Laiwu Ginger was listed as a nationally recognized high-quality product.

　　 Ginger has a unique spicy flavor and aroma. In addition to containing gingerol, shogaol, and zingiberol, it also includes proteins, sugars, crude fiber, fats, and abundant iron salts. It is primarily consumed as a seasoning, and is often added to cold dishes to dispel chill. Using ginger as an ingredient, a series of health-oriented seasoning products can also be produced, such as ginger oil, ginger crystals, ginger preserves, ginger powder, ginger juice, and ginger dew. Ginger is also an important medicinal herb, known for its effects in dispelling cold, inducing perspiration, relieving vomiting, expelling wind, resolving phlegm, and improving digestion. It also promotes blood circulation, stimulates the cerebral cortex, inhibits abnormal fermentation in the intestines, and helps expel gases.