Classification
Product TypeRaw Material
Product FormDried
Industry PositionPrimary Agricultural Product
Raw Material
Commodity GroupSpices
Scientific NameSyzygium aromaticum (L.) Merr. et L.M. Perry
PerishabilityLow (dried spice); quality is moisture-sensitive and can deteriorate via mould, infestation, and volatile oil loss if storage is poor.
Growing Conditions- Warm, humid tropical climate; commonly cited rainfall range about 1,500–2,500 mm/year.
- Grows from sea level up to roughly 1,000 m elevation in suitable tropical environments.
- Prefers well-drained, deep loamy soils with good organic matter; can grow on well-drained lateritic soils.
Consumption Forms- Whole clove buds for culinary use
- Ground clove powder for food manufacturing and retail
- Clove oil (essential oil) for flavor/fragrance and dental/pharmaceutical applications
Grading Factors- Moisture and dryness (to limit mould and preserve aroma)
- Extraneous matter and cleanliness (stones, wood, non-clove plant material)
- Defect mix (whole buds vs. headless cloves and stems) and uniformity
- Aroma/volatile oil-related quality and absence of off-odors
- Freedom from insects and visible mould contamination
Planting to HarvestFirst commercial harvest commonly reported around 7–8 years after planting (tree-crop with long maturity horizon).
Market
Fresh whole clove (dried unopened flower bud) is a globally traded spice with production concentrated in Indonesia and several Indian Ocean origins, notably Madagascar, Tanzania (including Zanzibar), and Comoros. Global trade is shaped by a mix of direct origin exports and re-export hubs (e.g., United Arab Emirates and Singapore), with South Asia and the Middle East among the largest import demand centers. Because cloves are a perennial tree-crop, harvest variability and weather shocks can translate quickly into price and availability volatility in international markets. Food safety controls (pathogen and mycotoxin risk management) and quality grading (whole buds vs. stems/headless material, moisture/volatile oil) are key determinants of market access and buyer specifications.
Market GrowthMixed (recent years (early 2020s))trade value volatility with year-to-year swings
Major Producing Countries- IndonesiaLargest producer in FAOSTAT reporting for cloves; production supports both domestic use and export trade.
- MadagascarMajor producer and a leading exporting origin in HS 0907 trade.
- TanzaniaImportant producer; Zanzibar/Pemba are historically significant clove-growing areas.
- ComorosNotable producer and exporter in HS 0907 trade.
- Sri LankaProducer with a defined harvest window (Dec–Apr) and established export-oriented quality guidance.
Major Exporting Countries- MadagascarConsistently among top exporters of HS 0907 by quantity on ITC Trade Map.
- IndonesiaKey exporter of HS 0907; export availability can be influenced by domestic demand.
- TanzaniaExporter (including Zanzibar-origin supply) in HS 0907 trade.
- ComorosExporter in HS 0907 trade, often sensitive to weather and logistics constraints.
- United Arab EmiratesMajor re-export hub appearing among top exporters in HS 0907 trade statistics.
- SingaporeRe-export and trading hub listed among exporters in HS 0907 trade statistics.
Major Importing Countries- IndiaLargest importer by value in HS 0907 on ITC Trade Map.
- United Arab EmiratesLarge importer and redistribution hub in HS 0907 trade.
- ChinaSignificant import market in HS 0907 trade.
- Saudi ArabiaNotable importer in HS 0907 trade.
- United StatesMeaningful importer in HS 0907 trade; import entry controls emphasize pathogen and filth risk management for spices.
Supply Calendar- Zanzibar (Tanzania):Jul, Aug, Sep, Oct, Nov, Dec, Jan, Feb, MarTwo harvest seasons are described by Zanzibar State Trading Corporation: Mwaka (Jul–Nov) and Vuli (Dec–Mar).
- Sri Lanka:Dec, Jan, Feb, Mar, AprDepartment of Export Agriculture notes harvesting typically commences in December and extends to end of April depending on locality.
- Madagascar (east coast):Oct, Nov, Dec, Jan, Feb, MarHarvesting commonly described as occurring roughly Oct–Mar, varying by area.
- Indonesia (varies by island/region):May, Jun, Jul, Aug, Sep, Oct, Nov, DecPROSEA notes the main season in South-East Asia shifts markedly by location, ranging from about May–Jun (East Java) to Nov–Dec (Ambon/Pinang).
Specification
Physical Attributes- Dried unopened flower buds of Syzygium aromaticum; nail-like bud shape with head and stem; color typically reddish-brown to dark brown.
- Aroma and flavor are strongly aromatic/spicy; must be free from musty/off-odors and visible mould/insect infestation in export-grade lots.
Compositional Metrics- Volatile oil content (eugenol-rich essential oil) is a key quality marker referenced in international specifications for whole and ground cloves.
- Moisture management is critical: low-moisture storage reduces mould growth and helps preserve aroma.
Grades- Commercial sorting commonly distinguishes whole buds from headless cloves, clove stems, and other clove parts/foreign matter; export specifications set limits for extraneous matter and defects.
- ISO 2254 provides a reference framework for requirements and terminology for whole and ground cloves.
Packaging- Moisture-protective packaging and clean, sound bags/containers are emphasized in Codex guidance for spices and dried culinary herbs.
- Bulk trade commonly uses sacks/bags with liners or other barriers to prevent reabsorption of ambient moisture during storage and transport.
ProcessingPost-harvest processing typically includes separation from stalks and drying (sun or mechanical) to a stable low-moisture state; subsequent steps may include cleaning, grading, and optional microbial reduction treatments (e.g., steam treatment or irradiation) depending on market requirements.
Supply Chain
Value Chain- Harvest at mature bud stage (green to pink) -> picking in clusters -> bud/stem separation -> drying -> cleaning/sieving -> grading (whole vs. headless/stems) -> bagging with moisture control -> export -> destination processing/packing and possible pathogen reduction treatment -> retail/food manufacturing.
Demand Drivers- Household culinary demand concentrated in South Asia, the Middle East, and diaspora markets; cloves are used whole or ground in spice blends and cooking.
- Industrial demand for clove oil (eugenol) for flavor/fragrance and dental/pharmaceutical applications supports a secondary processing channel.
Temperature- Dried cloves are shelf-stable but quality is highly sensitive to moisture uptake; storage should be cool, dry, and protected from humidity to reduce mould/mycotoxin risk and aroma loss.
Shelf Life- Sri Lanka export guidance indicates well-dried cloves (about 8–10% moisture) can be stored in bags for roughly 1–2 years without fungus/insect damage under proper conditions.
- Ground cloves generally have faster aroma loss than whole cloves; buyers often prefer whole buds for longer storage and grind closer to use.
Risks
Supply Concentration HighGlobal clove supply is concentrated in a limited set of origins (notably Indonesia and several Indian Ocean producers). As a perennial tree crop, output and export availability can swing with weather timing, flowering cycles, and domestic demand, creating sharp volatility in global prices and fulfillment risk for importers.Qualify multiple origins (e.g., Indonesia plus at least one Indian Ocean origin), hold safety stock for key formulations, and use contracted quality specs with pre-shipment and arrival testing to reduce substitution/adulteration risk during tight markets.
Climate MediumCyclones, excessive rainfall, or drought in major producing regions can reduce yields and increase post-harvest drying challenges, raising mould and quality defect rates and tightening exportable supply.Monitor seasonal forecasts for the Indian Ocean and Southeast Asia; adjust procurement timing and require documented drying and moisture-control practices from suppliers.
Food Safety MediumSpices and dried culinary herbs, including clove (a bud spice), can carry pathogens such as Salmonella and may also present mycotoxin risks if drying/storage are inadequate; outbreaks and border actions can disrupt trade flows and trigger recalls.Align supplier programs to Codex low-moisture food hygiene guidance; implement risk-based testing (e.g., Salmonella, mould/mycotoxins where relevant) and use validated microbial reduction treatments when products are used without a lethality step.
Quality Adulteration MediumQuality and value are sensitive to non-bud material (stems, headless cloves), excess extraneous matter, high moisture, or degraded volatile oil content; substitution and inconsistent grading can increase during tight supply years.Specify ISO-aligned defect limits and quality markers (moisture, extraneous matter, aroma/volatile oil proxies), and use third-party inspection with representative sampling.
Sustainability- Climate vulnerability in key origins (e.g., cyclones in the southwest Indian Ocean; drought timing affecting flowering/harvest) can disrupt supply and quality.
- Smallholder-dominated production and long supply chains elevate traceability challenges and post-harvest loss risks if drying and storage are not well controlled.
- Land-use outcomes vary: clove can be grown in agroforestry systems, but expansion pressure and shifting cultivation risks depend on local governance and market incentives.
Labor & Social- Historical controversy: 19th-century Zanzibar clove plantation economy was closely linked to enslavement and the Indian Ocean slave trade; modern buyers may flag origin narratives and require strong social compliance assurances.
- Occupational safety risk during harvest (tree climbing, repetitive picking) and informal labor arrangements can create social compliance and audit challenges in smallholder supply chains.
FAQ
Which countries are the leading global exporters of whole cloves in trade statistics?In HS 0907 trade statistics, ITC Trade Map lists Madagascar and Indonesia among the top exporters by quantity, with other significant exporters including Tanzania (United Republic of) and Comoros; United Arab Emirates and Singapore also appear as major re-export hubs.
Which countries are major import markets for whole cloves?ITC Trade Map lists India as the largest importer by value for HS 0907, with other major importers including Indonesia, United Arab Emirates, China, Saudi Arabia, and the United States.
When are the main harvest seasons in key clove origins?Zanzibar’s state clove authority describes two harvest seasons (Jul–Nov and Dec–Mar). Sri Lanka’s Department of Export Agriculture describes a typical harvest period from December through April, and Madagascar sources commonly describe harvesting roughly from October through March; PROSEA notes Indonesia’s main season shifts substantially by region (from about May–Jun in parts of Java to Nov–Dec in parts of Maluku).