Product Intelligence

Garlic

Similar Names
Allium sativum
Top Producer
South Africa
0406 Garlic
Top Exporter
China
070320 Garlic, fresh or chilled
Top Importer
Indonesia
070320 Garlic, fresh or chilled
Wholesale Prices
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$ 2.16 per kg
-1.2%
May, 2019
Jan 7
May 20
Product Intelligence of Garlic

Processing Types of Garlic

What are the different types of processed Garlic?

Black garlic

Black garlic is obtained through fermentation by heating whole bulbs of fresh garlic at high temperature under controlled humidity for some weeks. During fermentation, the cloves gradually darken to their final black appearance. Black garlic has a soft, sweetish taste.

Garlic powder

It is possible to make garlic powder by grinding dried garlic flakes in a garlic grinding machine into a fine powder. In case you make it thicker, it will become granulated garlic. Garlic powder can also be made in the following

process: garlic separating→garlic peeling→garlic grinding→garlic paste dehydration→garlic drying→garlic powder crushing→garlic powder packing

Garlic powder production line mainly includes the following equipment:

(1). Garlic separating machine: Garlic bulbs are divided into cloves by

going through between rubber rollers a separating machine. With the built-in

draught fan, peels, stem, and cloves are separated mechanically.

(2). Garlic peeling machine: when using a pneumatic type garlic peeling

machine, the outer skin of garlic cloves is removed without any use of water.

(3). Garlic paste making machine: cloves are placed into the grinding machine which grinds the cloves into the paste.

(4). Garlic paste dehydration machine: garlic paste is treated with a centrifugal dewatering machine to remove superficial water.

(5). Garlic drying machine: dehydrated garlic powder is spread evenly on the drying tray and dried in the hot air drying oven at 55℃ for about 6 hours. The end result should be a moisture content of less than 5%.

(6). Garlic powder crushing machine: grinds the dried powder into a fine powder.

(7). Garlic powder packing machine: Garlic powder is packed by an automatic garlic packing machine and stored for sale.

Garlic Flake

Working Process of Garlic Flake Production

garlic separating→garlic peeling→garlic washing→garlic slicing→garlic slice

rinsing→garlic slice dehydration→garlic slice drying→garlic slice grading→garlic slice packing

Garlic flake production line primarily includes the following equipment:

(1). Garlic separating machine: Garlic bulbs are divided into cloves by

going through between rubber rollers a separating machine. With the built-in

draught fan, peels, stem, and cloves are separated mechanically.

(2). Garlic peeling machine: when using a pneumatic type garlic peeling

machine, the outer skin of garlic cloves is removed without any use of water.

(3). Garlic washing machine: cloves are washed to remove foreign matters.

(4). Garlic slicing machine: clean garlic cloves are uniformly sliced to 1.5-2.2mm. The surface of sliced garlic is smooth and without damage.

(5). Garlic rinsing machine: garlic is washed once again in this machine.

(6). Garlic dehydration machine: slices are treated with a centrifugal dewatering machine to remove superficial water.

(7). Garlic drying machine: dried garlic flakes are spread evenly on the drying tray and dried in the hot air drying oven at 65℃ for about 6 hours. The end result should be a moisture content of less than 5%.

(8). Garlic grading machine: dried garlic slices are categorized by garlic grading machine. Those that do not make the cut, are removed.

(9). Garlic packing machine: dried garlic slices are packed by garlic packing machine for safe storage.

General Information

Garlic oil

Garlic oil is mainly obtained by steam distillation obtained from the crushed garlic. The working process is as follows:

Garlic separating→garlic peeling→garlic washing→garlic crushing→fermentation→steam distillation → separation → rening → packing

- First, the bulbs are divided into cloves, and then cloves are peeled. 

- After cleaning and crushing, 2-folds of water are added and the mixture is set to ferment at 55℃ for 3 hours. 

- Then the mixture is subject to steam distillation. The distillate is separated by the oil-water separator to obtain crude oil. 

- The crude oil is refined and packed. This method has the advantages of simple equipment, low cost, and good stability. Vegetable oil is usually added to refined oil to make capsules.

Aged garlic extract

Aged garlic extract is done by extraction and aging of fresh garlic at room temperature for up to 20 months in stainless steel tanks. During this period, harsh unstable compounds, such as allicin in fresh garlic are converted into stable health-promoting substances.

Explore Other Definitive Guides to Garlic

Everything you need to know about the basics, production, export, and import of Garlic.
Product Description
General Information

- Traces of the origin of Garlic were found in Turkestan (border between China and Afghanistan and Iran). From there, it was taken to China, India, eastern and northern Europe, and the Mediterranean to the west.

- The movements and excursions of nomadic hunters contributed to the dispersal of Garlic as a result of its qualities to conserve meat and fish, the small size for transportation and the ease of storage.

- It is a perennial plant of the Liliaceae family. They reach up to 1.5 m in height. Its leaves are flat up to 8 mm wide. Its flowers are greenish or whitish, sometimes pink, very little abundance and sometimes nonexistent, which protrude with its long peduncle on a head of bulbils. The bulb (head of garlic) is formed by a white envelope inside which are several small bulbs commonly named "teeth".

The plant generates a spicy bulb which is the part that is mainly used. This bulb is formed by a variable number of teeth, each covered by a tunic of variable color. The whole bulb is covered, simultaneously, by exterior tunics of a whitish color. In a bulb, which is roundly shaped, there can be between 8-14 teeth and its weight is between 30-100 g

- China is the main garlic producer. Shandong, an eastern coastal province, located to the southwest of Beijing is the main producing region followed by Henan and Jiangsu.

- In 2017 China´s yield reached approximately 271.000 hg/ha.

The most common species include 

Allium sativum (var. sativum)-White or artichoke-Violet-Silverskin.

Allium sativum (var. longicuspis)-Red or Rocambole-purple-pink.

Allium sativum (var. ophioscorodon)-Borwn or Continental.

Although garlic is fundamentally a condiment (and its demand responds to this aptitude), it is part of popular medicine of many countries of the world, having found records dating more than 6,000 years old.

- Modern science considers it with excellent properties (bacteriostatic,

fungistatic, lipid-lowering, antiplatelet, antioxidants), both for human use,

veterinary or agronomic.


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