1. Overview of Kaempferia Galanga

From March to April each year, Kaempferia galanga (commonly known as galangal or "南姜") is harvested in large quantities in Xuwen County, Zhanjiang City, Guangdong Province. Our company conducted a thorough quality inspection of the galangal raw materials, examining the entire process from planting, fertilizing, harvesting, processing, and storage to food safety control. This report provides an analysis of the 2024 Kaempferia galanga crop.

Kaempferia galanga is a perennial plant belonging to the Zingiberaceae family. It is native to Xuwen County, the southernmost region of mainland China. The plant grows to a height of 40-110 cm, with elongated, cylindrical rhizomes. The rhizomes are aromatic and spicy, making them highly valued in culinary and medicinal uses.

2. Cultivation Information

Soil and Climate

Kaempferia galanga is cultivated in low hill areas at an altitude of about 20-50 meters. The soil is lateritic, and the climate is tropical monsoon.

Planting

• Seed Selection and Planting: The plant is propagated through rhizomes. Healthy, plump, and large rhizomes with dense buds are chosen as seeds. After harvest, the rhizomes are immediately planted. Before planting, the soil is loosened, furrows are made, and base fertilizer is applied. Rhizomes are planted at a spacing of 40*40 cm and covered with 2-3 cm of soil.

• Fertilization: Heavy base fertilization is applied before planting, followed by frequent light applications of compound fertilizer during the growing season.

• Maintenance: Early-stage weed control is done manually. Pest and disease issues are minimal, so no chemical treatments are generally needed.

• Harvesting: Kaempferia galanga can be harvested after 2.5 years, though longer growing periods yield higher quality and greater quantities. The rhizomes are dug out with a hoe, the roots trimmed, and then transported to drying or processing facilities.

3. Processing and Storage Information

Traditional Processing

1. Cutting and Sun-Drying: Harvested rhizomes are cut and sun-dried. In case of rain or cloudy weather, sulfur fumigation is used. Full drying takes 10-15 days.

2. Custom Processing:

   • Cleaning: Rhizomes are washed to remove soil and sand.

   • First Drying: Rhizomes are dried in a drying room at 50-60°C for 10-15 hours until they are 50-60% dry.

   • Cutting/Slicing: Rhizomes are cut into 3-5 cm segments or 2 mm slices as per customer requirements.

   • Second Drying: Cut or sliced rhizomes are dried again at 50-60°C for 7-10 hours until fully dry.

   • Packaging: Fully dried rhizomes are packaged in specified quantities.

Storage

• Packaging: Galangal is stored in woven bags with an inner membrane, kept at room temperature away from light.

• Market: The processed galangal is sold in markets, bought by intermediaries, or processed in factories.

4. Food Safety Risks

Kaempferia galanga faces the following food safety risks during its growth, processing, storage, and trading:

• Traceability Risk: Most galangal is grown by individual farmers, making it difficult to trace the source.

• Pesticide Residue Risk: Minimal as pests are rarely an issue.

• Storage Risk: Traditional packaging in burlap sacks poses a higher risk compared to modern woven bag+inner membrane packaging which is moisture, insect, and rodent-resistant.

• Initial Processing Risk: Traditional methods may involve contamination and mold risks, especially due to sulfur fumigation and unsanitary drying environments. Custom processing using clean energy significantly reduces these risks.

• Heavy Metal Risk: As a root crop, galangal can absorb heavy metals from the soil, but thorough washing reduces this risk.

5. Kaempferia Galanga Quality Control

Our approach to mitigating risks in planting, initial processing, and storage:

• Field Investigation: Regular visits to production areas during the harvest season to sample, test, and record raw material quality and food safety.

• Procurement:

  • Ensuring customer requirements and quality standards are met.

  • Using certified safe packaging materials, regularly tested twice a year.

• Processing:

  • Sampling and testing raw materials upon arrival.

  • Removing impurities, foreign objects, and metals through meticulous processing.

• Storage:

  • Categorized storage to prevent cross-contamination.

  • Cool storage (5-15°C) to preserve quality and prevent loss of active ingredients.

• Regular Quality Inspections: Monthly sampling and testing of materials stored at room temperature and refrigerated conditions, with data archived for reference.

6. Comprehensive Assessment

Due to the high prices of Kaempferia galanga in 2023, some farmers harvested 1-2 years earlier than usual. This led to an estimated 10% increase in the 2024 harvest volume. Additionally, the planting area expanded in 2023, suggesting that future yields will continue to rise.