Poznań researchers want to create a Polish variety of ginger

Scientists from the Poznań University of Life Sciences want to develop a Polish ginger variety. It could be cultivated in drought-affected regions, on corn or potato farms, among other places. "Polish ginger" will have a more delicate flavor than the Asian variety.

Prof. Dr. hab. Piotr Szulc from the Department of Agronomy, Faculty of Agriculture, Horticulture and Biotechnology, Poznań University of Life Sciences, told PAP that in March, scientists completed a three-year project on the introduction of ginger to Poland and proved that such cultivation is possible. Currently, the scientists are continuing their own research and testing methods for growing ginger on a larger scale. Ultimately, the researchers want to create a Polish variety of ginger.

"I think that if a research project is launched quickly – next year – we could achieve this in 2028-29, and that would be a quick solution. Considering the beginning of our research, 6-7 years of research is a really short period to import a plant from another continent and begin cultivating it on a larger scale in Polish conditions," he said.

He added that the Polish variety of ginger would differ from the Asian variety in its level of 6-gingerol, the ingredient responsible for its distinctive flavor and pungency. "The 6-gingerol content in the rhizomes grown in Poland is up to half as much. This results in a more mild, delicate flavor. Therefore, it may be more readily consumed by children, for example. This 'Polish rhizome,' which we grew after seven months of vegetation, is delicate," he said.

Professor Szulc pointed out that ginger may be of interest primarily to farmers currently growing corn or potatoes. "Soil conditions and even agricultural equipment—such as planters—used for potatoes can be adapted to ginger cultivation," the scientist assured.

He added that ginger does not have high water requirements, but does require high temperatures, which is why he pointed to areas severely affected by drought in recent years as potential locations for its cultivation: Greater Poland, Lower Silesia and the Lubusz Voivodeship.

The researcher explained that in natural conditions - in India, China or Peru - the ginger vegetation period lasts about 10 months.

"In Polish conditions, we can currently achieve a growing season of seven months, meaning the plant is still three months away from full maturity. As part of our research, we're looking for agronomic solutions that can, in a way, trick ginger. The idea is that the plants won't grow in the field for 10 months, but by implementing various solutions, their rhizomes will mature properly," he explained.

For their research, the scientists obtained four ginger varieties from a Chinese producer, each with a different growing season. "One of them blends well with the Polish climate and our conditions," the researcher emphasized.

Professor Szulc noted that he receives many calls from farmers interested in growing ginger. "Most of them are currently running organic farms. They may have smaller acreage, but they know the potential and value of this plant. And ginger seems to be a crop that could increase the profitability of such farming," he said.

Prof. Dr. hab. Joanna Kobus-Cisowska from the Faculty of Food Sciences and Nutrition at the University of Social Sciences and Humanities, UPP, pointed out that the idea of ​​researching ginger cultivation in Poland was born from the initiative of a farmer and entrepreneur. "In Poland and Europe, due to the changing climate, there is a tendency to start growing plants unsuitable for our atmospheric conditions. The second reason is the very large share of ginger among spices sourced from Asian countries and South America," she said.

"We began our work with ginger juice in mind because we didn't think we could expect anything more. During three years of experiments, we studied both the rhizome and the above-ground part. It turned out that the above-ground part of the plant contains a wealth of valuable, biologically active ingredients that could be used in food processing. And ginger is always imported in the form of rhizomes," the researcher noted.

She estimated that the above-ground part of the plant could be used, for example, to prepare a dried herb used as an ingredient in teas. Meanwhile, the less pungent rhizome of "Polish ginger" could be used, for example, to prepare sushi.

According to Eurostat data, ginger was the most frequently imported spice into European Union countries in 2023. Two years ago, a total of 114,000 tons of ginger was imported into EU countries, with China being the main supplier. (PAP)

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