The new season for Dutch-grown ginger has officially begun. According to Sander van Kampen of Dutch Wasabi, this year's harvest is of exceptional quality. "Thanks to the favorable spring, the plants developed beautifully, and we can now harvest," he explains.
© Dutch Wasabi
"This season we've taken big steps in improving our propagation material," says Sander, founder of Dutch Wasabi. "With better cultivation practices and careful variety selection, the quality of our ginger has clearly reached a higher level."
Dutch ginger stands out from imported ginger because of its juiciness without fibers, thin skin, and aromatic flavor. Much of the harvest is also marketed as young ginger, a product that lends itself perfectly to culinary use, fresh juices, and pickling.
Although demand is increasing every year, Dutch Wasabi notes that the crop remains a niche product. "We see more and more chefs, wholesalers, and specialty shops choosing locally grown, sustainable ginger. Still, it's a product with a special character, most appreciated by those who value quality and authenticity," says Van Kampen.
© Dutch Wasabi
Looking ahead, Dutch Wasabi aims to further develop ginger cultivation and processing in the coming years, with a focus on quality, consistency, and, where possible, automation.
The ginger is now available in various packaging options, including individual pieces, flowpacks, and 5-kilo boxes.
For more information:
Sander van Kampen
Dutch Wasabi BV 
Tel.: +31 (0)85 0602515
[email protected]
www.dutchwasabi.nl
