Ginger Value Addition Guide: Turn Raw Ginger into Powder, Tea, Paste and More

Selling raw ginger means taking whatever price the market gives you. This guide shows you how to turn ginger into packaged products you can price yourself, from the first wash to the finished pack on a shelf.

What's inside (38 pages, 21 chapters)

The value ladder: eight things you can make from ginger, and how to pick your first product

Business setup and NAFDAC registration, step by step, with the questions to ask NAFDAC before you apply

Premises, hygiene and starter equipment for each product

Full process guides for dried ginger and powder, paste, tea, juice and shots, syrup, candied and pickled ginger, and spice blends

An overview of ginger oil and oleoresin, and how to take part without building a plant

Using peelings and pulp, and earning a fee by processing for others

Packaging, label checklist, costing and pricing, quality control and record keeping

Sales channels, a first-100-customers plan, a 90-day launch plan and an FAQ

Ready-to-print sheets: batch record, label checklist, costing worksheet and equipment comparison

Who it is for

Ginger farmers and traders, food and drink entrepreneurs, and anyone who wants to start a ginger processing business.

Please note

This is an educational guide, not a promise of income. Costs, fees and regulations change, so the guide tells you what to confirm with NAFDAC, a food technologist or your supplier. Where reliable figures were not available (such as NAFDAC fees), the guide says so instead of guessing.

Format: PDF, instant download

By: Chioma Rachel, Bizibee Ventures