France is calling for the processing of locally produced garlic

The process of climate change is increasingly affecting the countryside and increasing the share of category II garlic in France. Therefore, the French Garlic Association (French Interprofessional Garlic Association) invites domestic food industry enterprises to use dried garlic puree and dried garlic produced in France. Such cooperation has enormous potential, given that 99% of the garlic processed and used in the food industry in France and Europe actually comes from China, EastFruit writes with reference to FreshPlaza. “Due to climate problems, the quality of the garlic crop suffers: there are cloves with broken skins, spots... This happened last year when strong storms hit during the harvest, which led to more rejections,” explains Hélène Rouffaud. from ANIAIL. — Despite these minor visual defects, category II garlic retained all its nutritional qualities and remained healthy. Depending on the year, this could represent a major challenge for producers and a real opportunity ...