VietNamNet Bridge – Several weeks before the lunar New Year, the ginger jam-producing village in Hai Chanh commune in Quang Tri province has entered its busiest time of the year.


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The village has been making ginger jam for many decades to provide for the central region.

 

 

 

 

 
 

With 35-40 households (about 200 people) producing ginger jam, the village supplies the market with 70-80 tons per year.

 

 

 

 

 
 

Locals have their own secret to create the special taste. 

 

 

 

 
 

According to villagers, ginger must be high quality, boiled with lemon juice and rinsed to have a nice color. Cutting the ginger requires skilled workers, to ensure that the slices are long and beautiful.

 

 

 

 
 

Meanwhile, the stage of drying ginger with sugar needs high concentration. Ginger pots are moved constantly over cookers with different temperatures. 

 

 

 

 
 

Although villagers have done this craft for only a month, the income is enough for a good Tet. "For every ton of finished jam, workers earn VND5-7 million of profits," said Ngo Van Bach, a local official.

 

 

 

 

 
 

The biggest difficulty is an unstable source of supply of ginger. Villagers now buy ginger from the Central Highlands. "Local people are encouraged to plant ginger themselves," Bach said.

 

 

 

 
 

This year, the price for ginger jam is high, from VND53,000 to VND65,000 per kilo ($2.5-3.4).

 

 

 

 
 

In the future, households that make ginger jam will be grouped into the Nam Hai Lang industrial complex. In 2012 My Chanh ginger jam was certified by the Intellectual Property Office of Vietnam.

 

VNE