Three factors regarding Thai whole ginger export delays to New Zealand

Demand of Thai gingers in New Zealand is continuing this year. However, port congestion due to COVID-19 situation is the main issue, which caused less container availability and higher freight cost. It takes about 45 days to arrive New Zealand port , much longer than average 22 days in normal situation.
Grower who regularly shipped whole ginger to New Zealand has notified 3 points for exporters to be aware of when it takes twice longer of delivery time.

1. The weight loss of the product: If the buyer gives attention to the weight when receiving the shipment, extra weight of each carton should not exceed 2% as the products easily lose its weight during shipment.
2. Longer travel time will allow ginger to germinate during transportation. Although it is edible, the appearance is not pleasant. If needed, exporters can it out into several pieces.
3. When they are cut and trimmed under the process of harvest and storage, mold can grow on the wounded part. Therefore, the mold percentage for acceptance should be agreed before shipping. However,when there is no moisture and the ginger is dry, the mold that is stick to the wound can disappear when exposed to the sun.