Ginger Growing Regions in Vietnam

Vietnam – a country famous for agricultural products exports – in which ginger is one of the most exported spices. Due to being ideal for growing ginger, Vietnam can supply a large amout of this spice. Let’s discover the ginger growing regions in Vietnam and 2 popular kinds of ginger in the below post!

1. Ginger Growing Regions in Vietnam

Tropical climate is the ideal condition for ginger to thrive. This plant grows well in the following conditions. Firstly, the average annual temperature is between 21°C and 27°C. Secondly, the annual rainfall should be 1,500 to 2,500 mm. Next, ideal altitudes for ginger cultivation are below 1,500 meters above sea level. Moreover, ginger requires loose soil with good water retention and is well-drained. Loamy soil is preferable, while sandy or clay soil should be avoided. Last, hilly, mountainous, or upland areas with high humus content are excellent for growing ginger.

Vietnam can meet all the requirements for ginger cultivation, especially, in the mountainous region. A tropical climate, with warm temperatures and abundant rainfall, provides an excellent environment for ginger to grow. There are many ginger growing regions in Vietnam. The fertile soil, especially in mountainous regions in the North like Cao Bang, Lao Cai, Tuyen Quang, Son La, Dien Bien, Lai Chau, Hoa Binh, … supports ginger rhizomes. Mekong Delta region such as An Giang, Soc Trang, Vinh Long, and the Central Highlands region such as Lam Dong, Gia Lai, Kom Tum, Dak Lak. With a large growing region of ginger, Vietnam can supply abundant sources of fresh ginger for domestic and global demand. Ginger roots and ginger products from Vietnam have been exported to China, India, Bangladesh, Laos, Japan, Taiwan, the United States, and many international markets.

Growing & harvesting season of Ginger

In Vietnam, the ginger growing season varies depending on the region and climate. For example:

In Northern provinces, the best time to plant ginger is early spring, typically from February to March. At this period, temperatures are above 20°C, and there’s high air humidity or drizzle.

In Southern provinces, the main ginger growing season starts at the beginning of the rainy season, which is April to May.

Farmers harvest young ginger after 4 to 6 months and old ginger above 8 months. So, the time ginger can be supplied in large amounts is between June and December.

2. How Vietnamese farmers grow Ginger

Ginger isn’t actually a root, but an underground stem called a rhizome. This “rootstock” is what we use and how ginger is propagated. Ginger rhizomes are bumpy and knobby, with little bumps or “eyes” that are actually buds waiting to sprout.

Initially, farmers choose organic, plump ginger with healthy-looking “eyes.” Besides, avoid any ginger that appears shriveled or diseased.

The farmers cut the ginger rhizome into pieces, ensuring each section has at least one or two “eyes”. Then they plant the ginger pieces cut-side down, at a depth of about 3-5 cm and spaced 9-12 cm apart.

Vietnamese ginger farmers cultivate this flavorful crop with care, taking advantage of the ideal climate. Planting typically occurs in the warm spring months, between January and February or April and May. This allows the ginger to thrive during the hot and humid Vietnamese summer. 

The secret lies in the soil – ginger prefers loose, well-drained soil rich in organic matter. Many regions in Vietnam boast these perfect conditions, making them prime locations for ginger production.

Throughout the growing season, which lasts around 8-10 months, farmers meticulously take care of their ginger patches. Weeding and watering are crucial to ensure the plants receive the nutrients and moisture they need. From that, ginger can produce plump, flavorful tubers and a unique spicy flavor. Some farmers may also use natural fertilizers or pest control methods to keep their crops healthy.

When to harvest Ginger

As the weather cools down towards the end of the year, from October to December, the ginger reaches its peak. When the ginger matures, the leaves turn yellow and the stems dry out. These are signs that the ginger is ready for harvest! 

Farmers carefully dig up the ginger rootstocks, using shovels or forks to avoid damaging the precious tubers. Then they sort ginger by size and quality, selecting the plump and firm ones. The biggest and healthiest ginger has the highest prices.

Fresh ginger can be stored unwashed in a cool, dark, and humid place. However, some farmers wash to remove all dirt and impurities. Then they pack the fresh ginger for sale or export purposes. 

3. Fresh Ginger – Main agricultural product to export in Vietnam

According to the Vietnam Pepper and Spice Association, in 2023, Vietnam exported nearly 35.000 tons of ginger, turmeric and some spices. In which the total turnover of ginger and turmeric reached 49.3 million USD. When compared to 2022, the export volume increased by 222.4%. This is the advantages of owning a large ginger growing regions.

In particular, China is the biggest market for importing Vietnam ginger, with 10.300 tons. Besides, Bangladesh, India, Laos, the United States… are also the leading export destinations.

Vietnam exports ginger in many products or forms, including fresh ginger, dried ginger, ground ginger, ginger oil, ginger tea, and more. By supplying these products, Vietnam commits to quality to global trade.

Buffalo Ginger & Brown Ginger

Let’s explore the different ginger varieties cultivated in Vietnam:

Buffalo ginger: As its name, Buffalo ginger is a unique ginger species. Its root is large and weighs 100 grams or more, with few branches and light veins. People describe its taste to be not spicy and fibrous as brown ginger. However, it has a lot of juice and a fat stem. Although not so spicy, it has a distinct flavor profile, combining spiciness with citrus and floral notes. Buffalo ginger is widely used in making food, ginger tea production, and confectionery…

Brown ginger: On the other hand, brown ginger is smaller in size compared to Buffalo ginger. It weighs 80 grams or more with smaller stems, leaves, and tubers. However, it is spicier than Buffalo ginger. This spice is widely used in the production of ginger, candy, ginger tea…

Although having a spicier taste, brown ginger is mainly supplied for domestic demand, buffalo ginger is the main kind to be exported widely.

About us

Havigo Company Limited operates in the field of agricultural export. We wish to bring high-quality Vietnamese agricultural products such as spices, rice, beans, and fruits… to the world. We supply you with high-quality products at the best price. If you find interested in importing high quality and best price fresh Ginger, don’t hesitate to get in touch with us for better support via WhatsApp: +84 979 58 58 56.