Maliban’s Inguru biscuit uses 100% locally sourced ginger.
This represents an important stride taken by the confectionery manufacturer to ensure that the local agribusiness landscape of Sri Lanka is uplifted.
The use of 100% locally sourced ginger is the culmination of a project that was launched in 2019.
Maliban identified farmers who had the potential to grow the best ginger in the country, before providing them with the resources to cultivate ginger in the areas of Muddaragama, Divulapitiya, Pallewela, Meerigama, Narammala and Giriulla.
General Manager Operations, Maliban Biscuits and Chief Operating Officer, Milk and Agri, Bandula Perera said, “With Maliban Inguru, we are able to fulfil our objective of providing consumers quality products with natural, locally sourced ginger while simultaneously developing Sri Lanka’s agribusiness sphere.
“Since 2015, Maliban has reaffirmed its strong ties with farming communities by empowering over 3000 farmers to cultivate corn, soya and green gram in areas spanning across 3000 acres, such as Anuradhapura, Kurugegala and Monaragala.
“In 2018, we accomplished yet another milestone by expanding into Kotiyagala to establish a Mango cultivation which spans over 112 acres.
We also take great interest in community development projects in these areas to further enrich the lives of our local farming communities,” Perera said.Sri Lankan ginger has a stronger flavour and aroma compared to other varieties which makes it ideal for use in Maliban Inguru, he said.