Sustainable ginger production: A systematic review and quantitative assessment

Ginger is one of the most commonly used spices in food and beverages around the world. The essential oil extracted from ginger is potent and is recognized for its antioxidant, anti-inflammatory, and antifungal properties. This study conducted a bibliometric analysis of ginger cultivation research from 1981 to 2024, based on 183 articles published in the Scopus database. The analysis examines annual publication trends, document types, most cited articles and top journals contributing to the field. The study highlights the main contributions to the academic discourse on ginger cultivation and examines the country and institutional affiliations of the authors. The findings offer valuable insights for researchers and agricultural practitioners, providing a comprehensive overview of the evolution of research in this field. Furthermore, enhancing international scientific collaboration on ginger research would be beneficial, particularly in fostering knowledge exchange between emerging and industrialized nations. Strengthening the connections between agricultural researchers, food scientists, and industry stakeholders could accelerate innovation and improve the commercial viability of ginger-based products.

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