Ginseng processing: Traditional and modern approaches

The way, ginseng becomes more efficient

One of the important factors when choosing ginseng is the technology of its root processing after picking. It is a factor affecting time endurance of keeping, its efficacy and impact power on human body.

Traditionally, ginseng grown in Korea, depending on the method of processing is divided in 3 types:

• unprocessed (fresh) ginseng (under the age of 4 years)
• white ginseng (4-6years old dried after clearing/refining)
• red ginseng (more than 6 years old after steam processing and drying)

Fresh ginseng contains big amount of moisture (up to 75 %) due to that it cannot be kept/stored for a long time. That is why ginseng roots are customed to be processed right after picking

Red or white?

There are two types of ginseng processing: open air drying and roots steam processing; these ways white and red ginseng are produced. It is peculiar, the result of these two different methods applied is that the consistence of basic active substances/ingredients saponins in ginseng roots does not stay equal. This is one of the reasons of different effect of various ginseng products

In order to get the so-called white ginseng, roots are peeled/cleaned(?) and dried in an open air for the purpose of moisture consistence reduction. Drying in the sun decolour the roots in such a way that they turn white-yellowish.

The so-called red ginseng is steamed without peeling/cleaning, due to what the roots become red-brownish. When being steamed, biochemical structure of ginseng roots changes, but consistence of efficient valuable elements stays the same. Later, the roots are dried in the sun. Red ginseng is traditionally produced from plant roots, grown in China and South Korea.

During steam processing, the consistence of saponins (basic active substances) increases, making ginseng starch thicken.

The way from tradition to modern technologies

Nowadays, Korean companies certainly use modern production technologies, The main quality indicator is the consistence of basic active substances in the final product (ginseng extract, capsules etc)

South Korean authorities pay close attention to ginseng production quality, made by Korean companies. Not every company is able to go through a strict quality control and obligatory certification KFDA (Korean Food and Drug Administration – South Korean Quality Control Committee of foods and medical products

Moving away from methods of traditional processing, modern companies develop and bring in the newest production technologies, which allow to save and multiply the number of active components of a ginseng roots, which means to boost production efficacy

Processing methods of ginseng roots highly determines to what extent the natural potential of this medicinal plant will be revealed. The right choice of production technology and adherence of its norms is highly significant for efficacy of the product. For it is after thd processing, this unique plant might either totally lose its efficacy, or indeed on the contrary – become more efficient.

Red ginseng has a strong antioxidant effect, due to which it can be stored for a long time (10 years of more)

Premium products require premium approach

Every root grows during 6 years on properly chosen plantations and thus not being mass production. Only the best sorts of ginseng are taken for production, the stages of which are the following: