Comparative Assessment of Produce Quality of Certified and Conventional Ginger (zingiber Officinale) in Jema'a Lga Kaduna State, Nigeria

This study compares the produce quality of certified and conventional ginger produced in Jema’a local government area Kaduna state Nigeria with a focus on their physical, chemical, and sensory characteristics. However, concerns have been raised over differences in quality between certified and conventional ginger in terms of their nutritional composition and consumer acceptability. Ginger samples were purposively collected from certified samples while conventional samples were collected from the market for analysis. Each samples of ginger was collected and taken for laboratory analysis to determine moisture content, total dissolved solids, ash content, protein content, essential oil content and sensory attribute (taste, flavor, texture, and aroma) the results showed that certified organic ginger had higher moisture content, total dissolved solids and ash content. While conventional ginger had higher protein and essential oil content. Sensory evaluation revealed that both types of ginger were liked by the panelist, but certified organic ginger scored in higher taste and flavor type, while conventional ginger scored higher in texture and aroma. The study concludes that both certified organic and conventional ginger produced in Jema’a local government meet the required standards for human consumption and international market, but certified organic ginger has a higher nutritional content and sensory quantity. The study recommends that consumers prioritize certified organic ginger for its superior quality and nutritional benefits. The development standardized quality control measures for ginger production would benefit producer and consumers.