“Aussies are seeking out what we call ‘convenient health’ – access to wholesome food, in a no-fuss manner,” Carter & Spencer Sales and Growing Operations Manager Andrew Christodoulou says.
“For Carter & Spencer, the consumer comes first for us always – we identify the needs and wants of the Australian market, and work back from there. So we are rising to meet these requirements by working hand in hand with well renowned ginger retailers and processors in Australia.”
Value-added ginger products could include dried ginger, powdered ginger, non-alcoholic or alcoholic ginger beer and a range of ginger sweets, many of which are available in Australia through various companies.
Mr Christodoulou says the majority of Carter & Spencer’s ginger is currently consumed fresh and whole by customers, and is available throughout the year.
“Aussie consumers have the opportunity to purchase our unique and flavour packed ginger all year round, with seasonal timings determining flavour profile - from the zingy new season product, to the deeper flavours of mature ginger,” he says, adding that good growing conditions “have led to strong volumes of high quality fresh product on the market.”
“So as growers, looking at alternative consumer offers is timely.”
He says the current season is looking good across the board, and should give Australian consumers quality fresh ginger throughout 2016.
“Weather conditions in Queensland ginger growing regions have been ideal over the last few months, meaning all the building blocks are in place for production of virtually perfect new season ginger,” he says.
“Moving forward we should see good availability of fresh ginger for the rest of the year in Australia.”
Mr Christodoulou also explains that as the seasons change, there is also a difference in the type of ginger harvested.
“Our production processes remain the same, however Mother Nature invokes a shift in the kind of product we harvest,” he says.
“Ginger starts to transition during May-July from ‘new season’ to ‘mature’ ginger – forming a firmer golden skin over the entire rhizome between August and December.”
He says new season ginger has “white creamy flesh and pink tips” as well as a crispness when eaten, which has made it popular with Australian consumers.
“Consumers most value ginger for its zingy, exotic flavour profile, and Australian ginger embodies this year round,” he says.
“However, in-store availability of new season ginger – harvested February to June – drives an increase in demand every season.”
But Mr Christodoulou also says mature ginger, with its firmer flesh and stronger flavour also has its benefits for consumers in late autumn and winter.
“For such a unique flavour, ginger is a surprisingly versatile product – it can be used in drinks, savoury meals and desserts. As we approach the cooler months in Australia, we say – get your hands on some ginger, slice it into tea with lemon, and help fight off the winter colds!”
For more information:
Colette Tayt
Carter & Spencer
Tel: +617 3361 5576
Email: colette.tayt@carter-spencer.com.au
www.carter-spencer.com.au