[Market-farming] Ginger

David Paysnick davepays at gmail.com
Thu Jan 1 13:51:16 EST 2015


Plant disease, not human.

On Thu, Jan 1, 2015 at 1:11 PM, Kraft Marty <martyk at allspecies.org> wrote:

> What are the health risks? I drink tea from fresh ginger every morning.
> Maybe you have a link to info?
>
> Thanks
>
> Marty
>
> On Jan 1, 2015, at 11:52 AM, David Paysnick <davepays at gmail.com> wrote:
>
> I have had great success using food-grade organic ginger but know that it
> comes with serious long term disease risks.  It is key to use Hawaiian
> ginger (as opposed to Peruvian - the only other organic source in the
> Northeast US that I am aware of) and procure it as fresh as possible.
> Minimizing the time spent in refrigeration is important.
>
> As a former produce manager of a food co-op, I would recommend talking to
> your produce manager and asking if they can procure you a case (or whatever
> you are seeking) as soon as a fresh batch arrives at their distributor.
> This should give you the best chances of good germination if you choose to
> purchase food grade rather than seed grade ginger.
>
> On Thu, Jan 1, 2015 at 12:28 PM, Road's End Farm <
> organic87 at frontiernet.net> wrote:
>
>> I was getting $4 per half pint at a fairly low-priced farmers' market --
>> that's about $16 / lb. I had so little it was hard to judge the market last
>> year -- I could certainly have sold more.
>>
>> I tried grocery-purchased organic ginger one year; I had almost no
>> germination, and poor growth from what did germinate. I suspect it depends
>> on the particular batch.
>>
>>
>> -- Rivka; Finger Lakes NY, Zone 6A now I think
>> Fresh-market organic produce, small scale
>>
>>
>> On Jan 1, 2015, at 11:51 AM, Richard Stewart wrote:
>>
>> We stopped ordering from Hawaii.  Too many issues and seed crop shorts on
>> orders even if we got ours in early.  We just go and find organic food
>> grade ginger and plant it.  It is way cheaper and so far, knock on wood, we
>> have not seen any diseases pop up.
>>
>> I need to be able to supply at least 100# this next year to a brewery.
>> Ginger has proven so popular that we will most likely be putting in a new
>> tunnel JUST for the ginger.  Then I have two tunnels to rotate back and
>> forth in case I do get a soil borne disease pop up.
>>
>> That is the only way it seems I can do this part of our business in
>> reliable fashion.  Two years ago I got a split mix of yellow and blue
>> ginger (as a substitute for the lack of yellow due to crop failure) and the
>> blue had to be deep discounted to move.  This year we are going to
>> experiment with a bit of value added cottage food production and do a
>> candied ginger.
>>
>> Probably not exactly what you were asking, but I figure I would share.  I
>> am curious what folks int he Midwest are selling their ginger for.  We are
>> floating between 16 and 12 per pound.  I'd like to increase it a bit and I
>> think the market will bear it a bit.  I figure if we run out quickly and
>> the demand is still there I can squeeze a bit more profit out of it.
>>
>> Richard Stewart
>> Carriage House Farm
>> North Bend, Ohio
>>
>>
>>
>>
>>
>>
>>
>>
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>
>
>
> --
>
> *David Paysnick*
> *Rainbow Harvest Farms*
> *178 Conway St*
> *Greenfield, MA 01301*
>
> *413-271-2772 <413-271-2772>*
>
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>
>
> Marty Kraft
> *Please respond to global warming in your own way. Let care of nature
> become second nature. *
>
>
>
>
>
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-- 

*David Paysnick*
*Rainbow Harvest Farms*
*178 Conway St*
*Greenfield, MA 01301*

*413-271-2772*
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