Classification
Product TypeRaw Material
Product FormFresh
Industry PositionPrimary Agricultural Product
Raw Material
Market
Fresh garlic in India is a major horticultural crop, with production concentrated in states such as Madhya Pradesh, Rajasthan, Uttar Pradesh and Gujarat. The crop is typically harvested in spring following rabi-season cultivation, and well-cured bulbs can be stored for months, supporting year-round domestic supply. India also exports fresh/chilled garlic (HS 070320) to regional markets and selected overseas destinations such as Bangladesh, Malaysia, the UAE and the United States. Post-harvest curing, grading and low-humidity storage are key determinants of quality and export acceptance because sprouting and mould/rot risks rise under unsuitable temperature–humidity conditions.
Market RoleMajor producer with regional exports (primarily domestic consumption market)
SeasonalityPredominantly a rabi-season crop with main harvest in March–May depending on state; stored bulbs extend availability beyond the harvest window.
Specification
Secondary Variety- Yamuna Safed (G-1)
- Yamuna Safed-2 (G-50)
- Yamuna Safed (G-323)
Physical Attributes- Bulbs should be intact, sound, clean, and sufficiently dry, without damage affecting keeping quality (UNECE FFV-18).
- Visible sprouting is treated as a defect and is limited by class tolerances (UNECE FFV-18).
Compositional Metrics- Thorough curing/drying prior to storage and shipment is emphasized to reduce decay and shrinkage (NHRDF).
- High humidity during storage increases mould/rot risk; low-humidity storage is recommended for bulb crops (NHRDF; FAO).
Grades- UNECE FFV-18 classes: Extra Class, Class I, Class II.
- UNECE FFV-18 sizing: minimum bulb diameter 45 mm (Extra) and 30 mm (Class I and II).
Packaging- Domestic trade commonly uses open mesh/jute bags; NHRDF notes 90 kg and 40 kg bag formats used in some producing states.
- Export packing referenced by NHRDF includes perforated corrugated cardboard boxes (e.g., 18 kg and 25 kg).
- NHRDF notes nylon-netted bags can reduce storage losses compared with less-breathable packaging.
Supply Chain
Value Chain- Harvest at maturity (e.g., neck fall) → field curing (windrow) / optional artificial curing → sorting and size grading → packing (mesh bags/cartons) → storage in well-ventilated rooms or low-temperature storage when used → dispatch to domestic wholesale markets and/or export logistics.
Temperature- For long-term storage, garlic is commonly maintained around 0°C with controlled relative humidity; intermediate temperatures can accelerate sprouting (FAO; NHRDF).
- High humidity (generally above ~70%) increases mould/rot risk at any temperature; ventilation and humidity control are emphasized (FAO; NHRDF).
Atmosphere Control- Ventilation is emphasized during curing and storage to manage moisture and reduce decay; breathable packaging and well-ventilated storage rooms are commonly referenced for garlic (NHRDF; FAO).
Shelf Life- Well-cured garlic can be stored for approximately 6–7 months under low-temperature, low-humidity conditions (FAO).
- Warm, low-humidity storage can be suitable short-term, but extended warm storage increases shrinkage and quality deterioration (FAO).
Freight IntensityMedium
Transport ModeSea
Risks
Phytosanitary HighQuality and phytosanitary non-compliance driven by inadequate curing, high humidity, or inappropriate storage/transport temperatures can cause mould/rot, sprouting, and defect incidence that results in downgrades or rejection in sensitive markets.Apply disciplined curing and sorting; use breathable packaging; maintain low-humidity, well-ventilated storage and avoid temperature–humidity conditions linked to rapid sprouting and mould growth (e.g., avoid prolonged intermediate-temperature storage and keep RH controlled).
Food Safety MediumResidue or contaminant non-compliance can create domestic enforcement risk and export rejection risk when destination limits differ; this is particularly relevant for fresh vegetables that may be tested on entry.Operate under a documented pesticide-use and pre-harvest interval plan aligned to target-market MRLs and applicable FSSAI contaminant/residue regulations; implement pre-shipment residue testing when shipping to high-scrutiny destinations.
Logistics MediumTransit delays, port congestion, or poor ventilation/humidity management during shipment can exacerbate mould/rot and sprouting, increasing claims and reducing net realizations for bulk export consignments.Use moisture-control practices and packaging suitable for ventilation; align shipping schedules to reduce dwell time; apply destination-required treatments and inspections early to avoid hold-ups.
Sustainability- Post-harvest loss reduction is a central sustainability theme for Indian garlic, with NHRDF emphasizing curing, grading, packaging choice, ventilation, and humidity control to reduce shrinkage and decay losses in storage.
FAQ
Which Indian states are the main garlic production centers?NHRDF’s state-wise horticulture statistics identify Madhya Pradesh as the leading garlic producer, followed by Rajasthan, Uttar Pradesh and Gujarat among the major producing states.
When is the main garlic harvest season in India?NHRDF crop reporting describes harvest progressing across major belts through March–April (e.g., Madhya Pradesh, Gujarat and Rajasthan), with later harvest starting toward late April in other northern states and from mid-May onward in some hill states.
What storage conditions help extend shelf life for cured garlic?FAO postharvest references indicate that well-cured garlic can be stored for around 6–7 months near 0°C at controlled relative humidity (around 60–70%), while higher humidity increases mould/rot risk and intermediate temperatures can accelerate sprouting; NHRDF similarly emphasizes curing, ventilation and humidity control.
What grading and sizing language is commonly used in international garlic trade?UNECE’s FFV-18 standard for garlic defines commercial classes (Extra, Class I, Class II) and includes minimum size references such as 45 mm for Extra Class and 30 mm for Classes I and II.