Cameroon Ginger Processing

I. Ginger Production in Cameroon

Ginger rhizome grows easily in Cameroon. In 2013, Cameroon ranked ninth in the world in terms of
ginger production with 46,350 tonnes of ginger produced, having a world share of 2.2%. Ginger is
harvested in 5,381 hectares and the yield is 86,136 hectogram per hectare. Ginger is an important
economic crop. With 84% of Cameroons poor living in the rural districts, supporting ginger production
and marketing will promote production beyond family consumption and encourage business creation.
Two varieties (green and yellow) of ginger are cultivated and used in different parts of Cameroon. Major
constraints include poor yields due to cultivation on unsuitable soil types, post harvest losses due to lack
of proper storage facilities, lack of training in ginger processing techniques, as well as low prices offered
by the cities buyers.

II. Gingers Medicinal Values and Culinary Uses

Ginger is a plant cultivated for its root, which is widely used as spices and also for its medicinal values.
2.1 Medicinal Values
Ginger is adequate in case of cough and cold. It is also recommended in case of difficult digestion. By its
sedative action on the mucous membranes of the stomach, ginger is effective to reduce nausea, limiting
vomiting during travels or pregnancy. Ginger has the power to reduce muscle pain, back pain and
migraine because of its anti-inflammatory properties. It is also used to reduce the inflammatory
symptoms of rheumatism. Ginger is recommended to lower cholesterol and blood triglyceride.
2.2 Culinary Uses
Ginger can be freshly grated or chopped, used in stir-fries, curries, soups, stews and fish dishes.
Candied or crystallized ginger enters into cookies, cakes and other desserts. Ginger powder is suitable
for breads, pastries, confectionery, puddings and desserts. Fresh ginger can be mashed into ginger
paste((pte de gingembre), which by using ginger paste making machine can have a high output.
Besides, ginger juice, ginger beer and ginger syrup are also seen in the Cameroon market.

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Ginger Paste Machine

III. Ginger Products in the Cameroon Market

3.1 Ginger Juice(Jus de Gingembre)
Ginger juice is also called "Djindja" in Cameroon. It is very refreshing and invigorating. Highly
appreciated by the Cameroonian, ginger juice is drunk alone or with donuts or whatever. It is homemade,
served in restaurants, or sold by street vendors.

Ingredients:
500 g ginger root
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50 g + 150 g sugar
4 pints water
Directions:
1). Cut the ginger into small pieces(the skin can be removed).
2). Put the ginger pieces in a blender to obtain a puree.
3). Put the ginger puree in a large pot with water, cover and bring to a boil over low heat.
4). Filter the resulting mixture through a sieve to obtain the juice.
5). Pour 50g sugar in a saucepan and let it melt slowly over medium heat, when you get a beautiful
caramel color, pour in the filtered juice.
6). Add the rest sugar, mix well, and taste if the juice is sweet to your taste.
7). Bottle in the refrigerator and serve chilled.
3.2 Ginger Beer(Bire de Gingembre)
Ginger beer is a home-made non-alcoholic drink very much enjoyed in Cameroon. Shopkeepers often
sell their homemade ginger drink, sometimes in recycled vegetable-oil bottles. Here is a traditional
Cameroonian recipe for ginger beer.

Ingredients:
* 1 lb fresh ginger
* 2 fresh pineapple, unpeeled
* 2 teaspoons yeast (optional)
* 1 gallon boiling water

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* 3 1/2 cups molasses

Directions:
1). Slice the pineapple and pound with the ginger in a blender. Place in a large container, pour over the
boiling water and set aside to cool.
2). After cooled, add yeast if desired and let it ferment overnight.
3). Strain the mixture, add molasses and stir until dissolved, turn into a bottle, chill and serve.
4). Extra sugar or ginger can be added if desired. If the ginger beer is too strong, you can dilute it with
cold water.
3.3 Ginger Syrup(Sirop de Gingembre)
Ginger syrup can be integrated with cocktails, or simply take 2 tablespoons in a cup of water. You can
also use it to your fruit salads, desserts and your sweet and savory dishes.

Ingredients:
* 250 g sugar
* 250 ml water
* 125 g fresh ginger
Directions:
1). Peel the ginger and coarsely chop it.
2). Pour the water, half the sugar and ginger in a bowl and stir until the sugar is melted.
3). Caramelize the remaining sugar in a saucepan until the sugar has a nice color.
4). Pour the ginger mixture on the caramelized sugar and boil several minutes on low heat until the
caramel is melted.
5). Pour the syrup into the bottle with ginger and let cool in air.
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3.4 Ginger Powder(Poudre de Gingembre):

1). Ginger rhizomes are washed and peeled. This can be done by one machine: brush type ginger
washing and peeling machine. Capable of continuous work, great processing capacity. The working
brush is specially processed, having long service life.
2). Peeled ginger is sliced into thin pieces by ginger slicing machine.

Ginger Slicer

3). Sliced ginger can be air-dried in the hot air circulated oven. The machine is heated by a heater
through steam or electricity. With continuous supply of fresh air from air inlet and discharge from wet
exhaust outlet, the moisture within the ginger slices will gradually reduce.
4). The dried ginger is ground into powder using an electric grinder.
5). Ginger powder can be packed by the ginger powder packing machine.

IV. Fresh Ginger Conservation

1). When kept in the refrigerator, keep on a shelf and not in the vegetable drawer that is too wet, which
may promote mold growth.
2). When use the ginger in the freezer, just get out and grate while the ginger is still frozen. Thawed
ginger is difficult to grate as it takes a soft consistency.
3). Ginger rhizomes can be refrigerated whole, grated or chopped in a jar, covering with sherry vinegar,
vegetable oil or brandy. Do not forget to cover the jar.
4). Asians store the ginger in a sugar syrup. Maple syrup should be perfectly suitable for this purpose.

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