Kachia, once known as Nigeria’s “ginger capital,” no longer consistently produces the high-quality ginger it was known for. A decade ago, Nigerian ginger was prized for its pungency, aroma, and oil content, highly sought after by traders and exporters. Today, farmers face crop failures, debts, and declining product quality.
The decline is often blamed on “modified seeds,” but the leading causes are more conventional: a fungal outbreak, an informal seed system, limited extension services, and market disruptions. These factors led to national crop losses, increased imports, and a perception that Nigerian ginger has lost quality.
Ginger was introduced to southern Kaduna in the 1920s. Two main types defined the Nigerian ginger brand: the yellow, high-oil Tafin Giwa, and the black, smaller-fingered Yatsun Biri.
In 2022, Nigeria officially registered two local ginger varieties: UMUGIN 1 (yellow) and UMUGIN 2 (black), blending smallholder knowledge with formal research. These landraces sustain Nigeria’s reputation for oleoresin-rich ginger valued in export markets.
By the mid-2010s, Nigeria was a leading global ginger producer, mainly supplying Europe, the Middle East, and North America. Its advantage was flavour, not volume.
In 2023, a fungal disease, ginger blight, spread across Kaduna State, affecting Kachia, Kagarko, and Jaba.
Losses averaged 85%, reaching 95% in some areas, totalling an estimated ₦12 billion. Prices for a 50-kg bag increased dramatically, while export revenues fell. Ethiopia and other countries quickly filled supply gaps.
Scarcity led to reduced ginger quality. Bulkier, smoother rhizomes replaced the traditional varieties, but with a milder flavour. Imported ginger from China also entered the market, offering a visually appealing product but one that was less pungent.
The decline in flavour was not due to genetic modification but to disease stress reducing essential oils, inconsistent planting material, and the disruption of local supply chains.
Ginger production in Nigeria relies on farmers saving and sharing rhizomes. However, the country lacks a widespread certified seed system. Extension services were limited, disease surveillance was delayed, and response measures were slow.
A national task force in 2024 found that only two landraces were being grown beyond safe multiplication limits, and that the breeding pipeline was weak. Development partners stepped in with trials, crop rotations, and disease management strategies, while government interventions provided inputs and promoted alternative crops to encourage rotation.
Export revenues fell sharply after 2023, and farmer losses totalled around ₦12 billion. Some farmers abandoned ginger for wage labour, maize, soy, or turmeric. Social trust weakened, and market practices adapted to distinguish Nigerian from imported ginger.
Recovery requires practical steps:
The perception that Nigerian ginger has lost its flavour stems from disrupted supply chains, disease, and weak institutional support, not “modified seeds.” With proper systems in place, clean planting material, and farmer training, Nigeria can restore ginger quality and export competitiveness.
The ginger crisis highlights the need for certified seed systems, disease surveillance, and sustainable production practices for vegetatively propagated crops.
If you are looking to start or improve ginger production in Nigeria today, check out What You Must Know Before Starting a Ginger Farm in Nigeria for practical guidance on soil preparation, planting, crop management, and common pitfalls to avoid.
