Local businesses keen to use the latest harvest of ginger from Mic Jakobi’s trialled crops

A ginger crop trial by a local farmer has resulted in success, with business owners fighting to get their hands on the produce.

TOP End businesses have lined up to get their hands on the first crop of disease-free Territory-grown ginger.

The three-year ginger growing trial is a collaboration between the NT government and Territory growers.

NT Hay Seed and Grain local farmer Mic Jakobi said his first round results had been very promising.

“We’ve managed to shortcut the time by at least 20 per cent,” Mr Jakobi said.

“The yields have been up there with the best in the industry in Australia, so that’s been a great result for us.”

Purple Mango Cafe and Brewery, One Mile Brewery and Harvest Press Juice have already shown interest in using the Territory-produced ginger in products such as juice, cakes and ginger beer.

One Mile Brewery owner Stuart Brown said the business was always on the hunt for local ingredients to use in their products.

“To source larger quantities of quality locally grown ginger will allow us to keep up with demand and help promote local produce,” Mr Brown said.

The three-year trial is focused on understanding the best conditions to grow the Queensland Gold and Canton ginger varieties.

The Purple Mango Cafe and Brewery Adam Asanovski, NT Hay Seed and Grain Mic Jakobi and One Mile Brewery Stuart Brown with their products. Picture: Floss Adams

Mr Jakobi has been using coconut fibre as a new way to eliminate bacteria growth in his ginger plantations.

“The reason we’ve chosen that is for issues with disease and pest, the coconut fibres are less likely to host pathogens and drains well,” he said.

Mr Jakobi believes the Territory can establish a disease-free ginger industry, which could lead to premium prices for clean seed ginger – up to $25/kg.

The trial is an attempt to diversify the agricultural ­sector in the Territory.

Agribusiness and Aquaculture Minister Nicole Manison said the NT plant industry was valued at $445m.

“It’s fantastic to have a situation where local businesses are interested in the product from a local grower,” she said.

“The preliminary results from the trial indicate the potential value from a hectare of greenhouse space of ginger is approximately $175,000.”

Mr Jakobi said exporting ginger to Singapore could be a future possibility.

Purple Mango Cafe and Brewery owner Adam Asanovski said when they first started the business their ginger products had under performed.

“Then month by month its popularity increased and is now my No. 1 product,” Mr Asanovski said.

On average, Purple Mango Cafe and Brewery use 3kg of ginger for each keg of their ginger beer.

“We’re hoping to get 150kg of ginger a year,” he said.

Ms Manison said: “We look forward to seeing the results and to supporting our horticulture sector to grow”.