Classification
Product TypeRaw Material
Product FormFresh
Industry PositionPrimary Agricultural Product
Raw Material
Market
Fresh/chilled garlic (HS 070320) in France is a domestic consumption market with notable quality-labeled regional production, but it is structurally import-reliant. In 2024, France imported about 25.1 thousand tonnes and exported about 9.6 thousand tonnes, indicating a net-import position. Spain and China were the largest import origins by value/volume in 2024, while exports were mainly to nearby European markets (e.g., Switzerland, Germany, Benelux, and the UK). For non-EU supply, market access is strongly shaped by EU plant-health entry requirements (phytosanitary certification and official controls) and by EU pesticide-residue enforcement.
Market RoleNet importer with notable domestic production and niche exports
Domestic RoleCulinary staple with differentiated premium segments linked to French geographical indications (IGP/AOP) for cured/dry-bulb garlic marketed as fresh produce
Market GrowthNot Mentioned
SeasonalityIn key quality-labeled areas, planting can occur in winter (Dec–Jan) with harvest around late June–early July and commercial marketing from mid-July, with extended availability supported by curing/dry-bulb keeping quality.
Specification
Secondary Variety- Pink garlic (Ail rose de Lautrec IGP commercial type)
- White garlic (Ail blanc de Lomagne IGP commercial type)
- Violet garlic (Ail violet de Cadours AOP commercial type)
Physical Attributes- UNECE FFV-18 minimum quality for garlic includes intact bulbs with outer skin, soundness (no rotting), cleanliness, practical freedom from pests, firmness, and no externally visible sprouts.
- Ail blanc de Lomagne IGP: white bulb color sometimes with violet streaks is highlighted in the GI product description.
- Ail rose de Lautrec IGP: pink coloration of cloves (caïeux) is highlighted in the GI product description.
- Ail violet de Cadours AOP: violet bulb color is highlighted in the GI product description.
Grades- UNECE FFV-18 classes: “Extra”, “Class I”, “Class II”.
Packaging- Traditional hand-made presentations used in French GI segments include braids (tresse) and bunch/grappe-style formats.
Supply Chain
Value Chain- Cultivation in GI-defined areas → drying/curing → peeling/cleaning → grading (agréage) → traditional presentations (e.g., tresse/grappe) → wholesale/retail distribution → exports (mainly regional European destinations).
Shelf Life- French GI descriptions emphasize keeping quality for cured/dry-bulb garlic (e.g., Ail rose de Lautrec noted for good aptitude for conservation).
Freight IntensityMedium
Transport ModeMultimodal
Risks
Regulatory Compliance HighNon-EU garlic consignments that fail EU plant-health requirements (e.g., missing/invalid phytosanitary certificate or quarantine pest non-compliance) can be held, rejected, re-dispatched, or destroyed at entry, disrupting supply and increasing costs.Confirm CN/HS classification and EU import requirements before shipment; secure a valid phytosanitary certificate from the exporting country’s NPPO; complete TRACES/CHED pre-notification where required; use pre-shipment inspection and robust supplier pest-control documentation.
Food Safety MediumPesticide-residue non-compliance against EU MRLs can trigger enforcement actions, market withdrawal, and buyer delisting in France/EU retail channels.Implement residue-management programs and testing aligned to EU MRLs; keep spray records and supplier assurances; verify compliance via accredited lab testing for higher-risk origins and lots.
Logistics MediumFrance’s garlic supply is import-heavy; disruptions in intra-EU trucking or containerized ocean logistics (for long-distance origins) can affect availability and landed costs, particularly for lower-margin commodity segments.Diversify origin mix (intra-EU and third-country), maintain flexible inventory/contracting around seasonal peaks, and pre-book capacity for long-distance supply windows.
Sustainability- Pesticide residue compliance and monitoring under EU MRL and official-controls frameworks (risk of non-compliance leading to enforcement actions and reputational impact).
Labor & Social- No widely documented product-specific labor controversy is routinely cited for French garlic comparable to high-profile commodity scandals; the main social-compliance focus is generally on seasonal agricultural labor management and subcontractor oversight in harvest/packing operations.
Standards- GLOBALG.A.P.
- GLOBALG.A.P. GRASP
- IFS Food
- BRCGS Food Safety
FAQ
Where does France source most of its fresh/chilled garlic imports from?In 2024, Spain was France’s largest import origin for fresh/chilled garlic (HS 070320), followed by China; other notable sources included Argentina, the Netherlands, and Mexico.
What commercial quality classes are commonly referenced for garlic in France/EU trade?UNECE Standard FFV-18 classifies garlic into three commercial quality classes: “Extra”, “Class I”, and “Class II”, with minimum requirements such as sound, clean, firm bulbs and no externally visible sprouts.
Which French regions are associated with quality-labeled garlic (IGP/AOP)?INAO lists GI-defined production areas including Ail rose de Lautrec IGP in the Tarn (around Lautrec), Ail blanc de Lomagne IGP in the Gers and Tarn-et-Garonne, and Ail violet de Cadours AOP across parts of Haute-Garonne, Gers, and Tarn-et-Garonne.