White ginseng roots, light yellow color, are made of fresh ginseng roots under 5 to 6 years careful cultivation. The main processing procedures are of washing, taking off the ramification, then drying with temperature of 40 to 50 degree centigrade.

Packing: Roots are generally packed in standard export cartons, lined with waterproof paper, sealed with adhesive tape and strengthened with plastic band. Each carton contains 20 kgs net of white ginseng roots.