Ginger-growing region specializing in production for Tet (Lunar New Year)

Ginger, a root vegetable commonly used in daily meals and as the main ingredient in ginger jam, a traditional Vietnamese New Year dish, is currently growing. Although the Lunar New Year is still nearly six months away, residents in this highland commune are already cultivating hundreds of hectares of ginger to supply the market during the holiday.

Phuc Tho Lam Ha ginger

“The residents of Phuc Tho, Lam Ha have a long tradition of growing ginger for the Tet (Lunar New Year) market. After the Lunar New Year, the people plow the land, prepare the ridges, and plant hundreds of hectares of ginger to wait for the next Tet,” shared Mr. Dao Van Sang, Chairman of the Farmers' Association of Phuc Tho, Lam Ha. Mr. Sang added that in 2025, the people have concentrated on planting over 100 hectares, and by the end of July, the ginger plants have developed very well, predicting a bountiful harvest.

“Ginger cultivation requires unique techniques, quite different from other crops, and not every farmer knows how to grow ginger effectively. We, the people of Phuc Tho, with many years of experience, have calculated the best results from ginger cultivation,” shared Mr. Nguyen Xuan Thao, a resident of Phuc Tien village, Phuc Tho commune, Lam Ha district. Besides being a ginger farmer, Mr. Nguyen Xuan Thao also runs a ginger purchasing center for the villagers.

According to Mr. Thao, ginger cultivation doesn't cost much for farmers because ginger tubers can be harvested twice. After the Lunar New Year, farmers plant the seeds, with an average of 5 quintals of seed tubers needed per sao (approximately 1000 square meters). The seed tubers are large, disease-free ginger tubers, which are broken off and planted in rows, with plants spaced 1 meter apart. After 3 months, when the ginger plants have grown to about 30-40 cm tall, farmers dig up the seed tubers to sell and then replant the soil around the roots. From these sprouts, new ginger tubers will grow; this is the first harvest for ginger growers. The harvested ginger tubers still sell for the same price as the seed tubers. Currently, if seed ginger sells for 18,000 VND/kg, the first harvest ginger sells for 15,000 VND/kg.

Ginger - a familiar spice and an exportable ingredient.

Ginger is planted at the beginning of the year and harvested at the end of the year, taking about 9-10 months for the ginger rhizomes to mature. With proper care, ginger can yield 4-5 tons per sao (approximately 1000 square meters), meaning 1 kg of seed rhizomes yields 9-10 kg of mature rhizomes. Residents of Phuc Tho, Lam Ha, who are familiar with ginger cultivation, understand the techniques for optimal ginger growth. “The most important thing in ginger cultivation is initial soil preparation; lime must be applied for disinfection, and planting holes must contain plenty of organic fertilizer. The more porous the soil, the larger the rhizomes and the higher the yield. Ginger plants don't tolerate chemical fertilizers; if inorganic fertilizers are used, they can only be used for processing, not for seed,” Mr. Nguyen Xuan Thao revealed. He also noted that ginger plants are susceptible to nematodes that damage the rhizomes, but otherwise, they are almost free from pests and diseases. Farmers only need to water during the dry season, apply organic fertilizer, and mound the soil around the base of the plants 2-3 times throughout the growing process for the ginger to thrive and produce large rhizomes.

Mound soil around the base of the ginger plants after the first harvest.

“By October, farmers harvest ginger to supply wholesalers, and my family also buys ginger from the local farmers. Phuc Tho ginger has large tubers, beautiful skin, and is easy to process into jam, so it is popular,” Mr. Thao proudly said. Because of the high demand for ginger at the end of the year, residents of Phuc Tho, Lam Ha district, continue to cultivate ginger as a local specialty crop, specifically targeting the Lunar New Year market.

It is known that ginger is currently being purchased by several businesses for export to other countries. To preserve the ginger rhizomes and extend the harvest season for export, many farmers have applied the technique of "holding" the ginger right in the field. After the ginger stems have withered, farmers cover them tightly with soil, leaving the rhizomes to "sleep." As long as they don't get wet, the ginger rhizomes can stay fresh for 2-3 months, extending the harvest season.

According to information from the Department of Agriculture and Environment of Lam Dong province, many businesses in the area have been purchasing, processing, and exporting ginger to Asian markets. Ginger is a widely used spice in many Asian countries, offering opportunities to expand cultivation and specialize in export production.

Source: https://baolamdong.vn/vung-chuyen-canh-gung-phuc-vu-tet-386277.html