There are no U.S. grade standards for ginger root, but Hawaiian grade standards are often used as the trading standard. These instructions have been developed by the Fresh Products Branch to assist officially licensed inspectors in making inspections, writing certificates and to assist in the proper identification of specialty type fruits and vegetables.
Ginger Root (Sang Gurng, Gung Gurng, Sang Geong, Jenibre, Jengibre, Zingiber) is the thickened aromatic rhizomes of the ginger plant, an herb widely cultivated in tropical countries. The roots are used either fresh or dried and ground as flavorings or spices in food and occasionally as a medicine. Most of the fresh ginger root marketed in the U.S. is grown in Hawaii and the Fiji Islands.
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