Buderim Ginger uses sophisticated, highly automated techniques throughout the processing and packaging stages and its strong commitment to research and development ensures that it stays at the forefront of processing technology.
The tender first-harvest grade ginger is carefully stored, using technology that allows it to be held with minimal deterioration for processing throughout the year, thus guaranteeing consistent product quality.

This ginger is graded by advanced machinery which uses combined computer and laser technology to detect fibre content at varying percentages, followed by vision and computer technology to sort the ginger by size.

Candied, Syruped, Glace and Crystallised Ginger are further processed in the famous open vat system. The open vat allows the ginger to develop a juicy texture as the syrup penetrates through the ginger pieces. This combined with the evaporation of moisture from the vats results in a better development of the rich ginger taste, through the caramelisation of sugars and the concentration of the natural ginger flavours.

Late harvest ginger root is dried in a dehydrator to supply dried ginger for spice, oil and oleo-resin extraction for use in flavourings, essences and fragrances. These fragrances are widely used particularly in the manufacture of Ginger Ale, Ginger Beer, Ginger Wine, Ginger Perfume, Ginger Essence and many more, some are probably even yet to be discovered.