In a fermentation process it was found that residual fungicides that were sprayed on ginger root negatively affect yeast growth and performance. We have resorted to a time consuming method of scraping each root to remove the skin but (unfortunately) also remove a degree of the flavour. Also as the ginger is for use in a consumed beverage we want to ensure that no fungicides are transferred to the ultimate consumer.

Is there another process available that will remove residual fungicides and be less time consuming?

Is there a treatment