Ginger

Togo is a real ginger country. Farmers harvested about 64,000 tonnes in 2021, and more than 57,000 of them came from the Plateaux region, around Wawa and Danyi, where red soils and steady rains suit the crop. Togolese ginger is known for its strong, warm bite, the heat that makes a good ginger juice or a spicy sauce.

Two forms:

• Fresh ginger: whole rhizomes, washed and air-dried, with firm flesh and thin skin. For grocers, restaurants and the homemade ginger drinks loved across West Africa and the Caribbean. Shipped by refrigerated container at 12–14 °C.
• Dried split ginger: rhizomes split and dried in the sun, ready to grind. For spice blenders, tea makers and beverage manufacturers. Shipped in standard dry containers.

The main harvest runs from May to July, and stored ginger keeps the supply going for most of the year.

How we supply it:

• Packed in ventilated 13.6 kg (30 lb) cartons, the North American standard for ginger, or by the pallet of 544 kg (40 cartons).
• Every lot is traceable to its growing area and ships with its phytosanitary certificate.

We can send a sample of each form.