よくある質問

The most common season yearly for Fresh Ginger in Thailand is from (Mid Dec-  Mid April  (5 months is the peak)

タイ産の生姜には、5ヶ月から6ヶ月の若い生姜、7ヶ月から9ヶ月の成熟した生姜、10ヶ月から12ヶ月の古い生姜の3種類があり、価格はこの範囲で異なります。

Grade A or Class 1 is the fresh ginger which is the highest quality and has matured well within 1 year or 12 months with the weight of 150gram and above per ginger roots.
Grade A or Class 2 is the fresh ginger which has matured well within 1 year or 12 months with the weight of 100gram ginger roots.
The quality of the ginger remains the same, its the size of individual roots or ginger tube that is sorted differentiate between Class 1 & 2

We can help design and develop as per customer requirement if MOQ is compiled. Common packing method is in carton box 10kgs & 13.6 kgs (30lbs) or Mesh bag packing in 10kgs

Yes the Thai Fresh Ginger is available all year round by keeping in our cold storage after the peak season period is over from May till Dec yearly 

The Thai Fresh Ginger can be loaded FCL - 18 MT to 20 MT (Metric Ton) for a reefer 40'' ft container load.

お客様のご要望に応じて、CIF 顧客の目的地または FOB タイをお客様に提供できます。

Proper storage and transportation of fresh ginger are essential to maintain its quality. The ideal temperature for storing fresh ginger is between 11°C and 12°C with a relative humidity between 70 and 90%.

Fresh ginger should be stored in a well-ventilated area away from direct sunlight and heat sources. During transportation, fresh ginger should be kept in temperature-controlled containers to prevent spoilage.

タイ産の生姜は、推奨される適切な温度で適切に保存すれば、6～8 か月ほど保存できます。

The standard documents provided depending on the exporting region and country from (Commercial Invoice, Packing list, Certificate of Origin (CO) chamber of commerce, Health Certificate, Phyto certificate, Inspection certificate (Internal) or (External) third party , Bill of Lading (BL) for Sea freight or Airway Bill (AWB) for Air freight.