The ginger was harvested in the tropical region of Pichanaki. Peruvian ginger is considered the highest quality because it exhibits a warm, unique aroma with a spicy and slightly bitter taste. For this order, we worked with an organic producer.

At the plant, ginger is received, weighed, washed with high-pressure hose to remove dirt and impurities, sorted, categorized by sizes, cut to remove roots with potential mold growth and damaged or diseased rhizomes, washed in an industrial immersion and spray washer, dried in a continuous flow dryer at 45°C for five minutes and then at 55°C for 10 minutes, cooled, packed in corrugated cardboard boxes, palletized, and stored.

The product underwent a rigorous quality evaluation in which the physical and visual microbiological characteristics were reviewed to ensure the food was healthy and safe. Then, SENASA's visit took place. This allowed us to obtain the necessary export documents and ensure quality.

Logistics coordination ensures timely departure and container tracking provides real-time monitoring to reduce the risk of delays.