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Enjoy Dried Ginseng in Different Ways

Enjoy Dried Ginseng in Different Ways

Can Be Used in Various Ways…
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A Positive Response
from Herbal Medicine Shops
and Food Companies

 

Several methods can be applied to process fresh ginseng. The name of the final product reflects the method that was used to process the ginseng. For example, white ginseng is made by peeling off and drying some fresh ginseng in the sun or hot wind. The procedure lowers the moisture content to under 15 percent. It keeps well the original shape of ginseng and can be used as an ingredient for herbal medicine and food dishes. For these reasons, white ginseng is popular with herbal medicine shops and food companies.

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A Living Witness of the White Ginseng Industry, Wooshin Industrial Co., Ltd.


Wooshin Industrial Co., Ltd. is located in Geumsan County of South Chungcheong Province―the most famous place for ginseng in all of Korea. Unlike the majority of Korean ginseng companies, Wooshin Industrial Co., Ltd. specializes not in red ginseng but in white ginseng. It also produces taegeuksam, which is a middle stage between red and white ginseng. To make it, ginseng is steamed prior to drying.
Hwang Kwang-bo, President of Wooshin Industrial Co., Ltd., remarks about the company’s history, “Until 1996, ginseng companies could sell red ginseng products only through the Korea Ginseng Corporation because of the government monopoly. White ginseng and other types were distributed by Doosan Group, a conglomerate with several affiliates such as Doosan Heavy Industries and Construction, Doosan Infracore Co., Ltd., and so on. In 1996, Doosan decided to get out of the ginseng industry and the ginseng department of the group was spun off as an independent company. That is Wooshin Industrial Co., Ltd.”

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Success in Expanding Overseas Business by Prioritizing the High Quality


Although the name changed, the company remained an industry leader. Just two years after Wooshin Industrial Co., Ltd. was established, it recorded USD$1 million in exports. But the company also felt a limit to further expansion. President Hwang recalls, “A lot of Korean ginseng companies sprang up in the late 1990s. China also entered the market and there was no way to beat Chinese goods in the price competition. We realized that we had to focus on improving the quality of the products and diversifying the market.”
At first, Wooshin Industrial Co., Ltd. put all its efforts into ensuring the safety of its products. In 2002, it acquired ISO 9001 and ISO 14001. The efforts paid off as the company attained the goal of USD$2 million in exports in 2005. The following year, Wooshin Industrial Co., Ltd. was registered as a medicine producer with the Japanese Ministry of Health, Labor, and Welfare.President Hwang said, “We are the first Korean ginseng producer to register with the Japanese ministry. Since then, we have been exporting our products as ingredients to herbal medicine shops and as raw materials for functional drinks to pharmaceutical companies in Japan.”
Wooshin Industrial Co., Ltd. holds three patents: Original Type Manu-facturing Using Ginseng Skin (obtained in 2007), Pulse Rock Heating and Drying System and Process (2008), and Curved Ginseng Manufacturing System and Process (2008).
President Hwang explains, “We use mineral stones for drying. They release infrared rays so ginseng dries evenly both on the outside and inside. The process also minimizes the loss of nutrients. What’s more, the drying room is made with red clay, which allows for efficient regulation of the temperature and humidity.”
Thanks to these undertakings, Wooshin Industrial Co., Ltd. recorded USD$3 million in exports in 2011 and USD$5 million in 2013.

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Expanding to China and ASEAN with Its Jinbogang Brand


These days, the company is seeking to go beyond its strongholds in Japan, Hong Kong, and Taiwan and diversify its markets. It was able to start exports―albeit not yet on a large scale―to Germany, Switzerland, Italy, and Greece. Wooshin Industrial Co., Ltd. is also aggressively expanding their presence in the Chinese and ASEAN markets. President Hwang said, “We have recently developed and launched a new brand under the name Jinbogang, which stands for “healthy food that is a treasure for the body.” Next year, Chinese and ASEAN consumers will be able to buy a variety of Jinbogang products including Taegeuksam, Straight White Ginseng with Skin, and direct dried ginseng.” He added, “We are expanding the market based on excellent quality, consumer trust, and 25 years of know-how, so we expect to reach USD$6 million in exports this year.”


Most Popular Products

 

 

 

Straight White Ginseng with Skin
This product is made by drying unpeeled, fresh ginseng in the sun or hot wind. The procedure lowers the moisture content to under 15 percent but the original shape remains the same.

Straight White Ginseng
The product is made by peeling fresh ginseng first and then drying it in the sun or hot wind. The procedure lowers the moisture content to under 14 percent. The original shape remains intact.

Curved White Ginseng
The product is made by peeling fresh ginseng, shaping the root in a curve by rolling its legs to the trunk, and drying in the sun or hot wind. The procedure lowers the moisture content to under 15 percent.

Direct Dried Ginseng
This product is made by drying unpeeled, fresh ginseng. The procedure lowers the moisture content to under 15 percent but the original shape remains the same. The product is similar to straight white ginseng with skin, but the diameter of the ginseng body is less than 10㎜ and the weight is less than 6g.


 

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Additional Information
President Hwang Suggests Several Ways to Enjoy White Ginseng


Prepare 12-20g of white ginseng, 10g of jujube (two to three pieces) and 3g of ginger (one piece). Put them in 900ml of water. Boil down over low heat for about two hours until the volume of the water is reduced to two thirds. You can enjoy this drink three times a day between meals, 100ml at a time. Do not throw away the ginseng. White ginseng retains many active ingredients even after it is boiled. You can re-use it at least three more times. But even after boiling the ginseng several times, it shouldn’t go in a trash can. Grind it and eat with water or juice, or add it to salad dressing. In summer, you can enjoy ginseng water. Keep the ginseng water in a fridge and drink cold. If boiling down a large quantity of ginseng is cumbersome, it is a good idea to slice ginseng thinly and put a slice in a cup with hot water to brew.

Inquiries   Wooshin Industrial Co., Ltd.      
Tel   +82-41-754-0030      
Fax   +82-41-752-2059      
E-mail    insamhwang@hanmail.net                    

Park Sung Eun  parkse@agrinet.co.kr

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