Upon harvest, Korean ginseng is sorted into grades through a three stage process: appearance screening, tissue inspection, and weight. 
In appearance screening, trimmed Korean ginseng is sorted into Heaven, Earth and Good grades according to standards such as color, cracking and form. In tissue inspection, the ginseng roots are tested rigorously and passed through intense light in order to inspect even the internal construction of the root. Finally, the roots are sorted according to weight for a total of 9 grades possible. Only the world's best ginseng roots will find their way into KGC products.

The actual physical processing of Korean ginseng roots and the production of final products occurs in our state-of-the-art facilities, including the world's largest ginseng factory. Combining traditional methods with fully modernized good manufacturing practices, we operate the under strict quality control systems necessary to produce the world's best Korean red ginseng. Ginseng that is not used for our processed products will be compressed, dried and placed in a wooden box carefully lined with Hanji (a delicate, traditional Korean paper wrapping). The wooden box itself is wrapped in paper, packed in a plastic film, vacuum-sealed and preserved naturally in a traditional tin canister, which is then sold in the Asian markets as a specialty artisan food product. Due to the high reputation of KGC, these canisters can fetch prices in the hundreds or even thousands of dollars, depending on the roots internal qualities as labeled, and without disturbance and stored in a cool place, they remain fresh and perfectly safe to eat for 10 years or more, due to KGC's best practices in quality control.