CODEX STANDARD FOR GINGER
(CODEX STAN 218-1999)
1. DEFINITION OF PRODUCE
This Standard applies to the rhizome of commercial varieties of ginger grown from Zingiber officinale
Roscoe, of the Zingiberaceae family, to be supplied fresh to the consumer, after preparation and packaging.
Ginger for industrial processing is excluded.
2. PROVISIONS CONCERNING QUALITY
2.1 MINIMUM REQUIREMENTS
In all classes, subject to the special provisions for each class and the tolerances allowed, the ginger
must be:
- whole;
- sound, produce affected by rotting or deterioration such as to make it unfit for consumption is
excluded;
- clean, practically free of any visible foreign matter;
- practically free of damage caused by pests affecting the general appearance of the produce;
- free of abnormal external moisture, and properly dried if washed, excluding condensation following
removal from cold storage;
- free of any foreign smell and/or taste;
- firm;
- free of abrasions, provided light abrasions which have been dried properly are not regarded as a
defect;
- sufficiently dry for the intended use; skin, stems and cuts due to harvesting must be fully dried.
2.1.1 The development and condition of the ginger must be such as to enable it:
- to withstand transport and handling; and
- to arrive in satisfactory condition at the place of destination.
2.2 CLASSIFICATION
Ginger is classified in three classes defined below:
2.2.1 “Extra” Class
Ginger in this class must be of superior quality. It must be characteristic of the variety and/or
commercial type. The roots must be cleaned, well shaped and free of defects, with the exception of very
slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the
keeping quality and presentation in the package.
2.2.2 Class I
Ginger in this class must be of good quality. It must be characteristic of the variety and/or commercial
type. The roots must be firm, without evidence of shrivelling or dehydration and without evidence of
sprouting. The following slight defects, however, may be allowed, provided these do not affect the general
appearance of the produce, the quality, the keeping quality and presentation in the package:
- Slight skin defects due to rubbing provided they are healed and dry and the total surface area
affected not exceeding 10%.
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2.2.3 Class II
This class includes ginger which does not qualify for inclusion in the higher classes, but satisfy the
minimum requirements specified in Section 2.1 above. The roots should be reasonably firm. The following
defects, however, may be allowed, provided the ginger retains their essential characteristics as regards the
quality, the keeping quality and presentation:
- skin defects due to rubbing, provided they are healed and dry and the total surface area affected not
exceeding 15%;
- early signs of sprouting (not more than 10% by weight by unit of presentation);
- slight markings caused by pests;
- healed suberized cracks, provided they are completely dry;
- slight traces of soil;
- bruises.