For global food buyers, chefs, and distributors, the quality of fresh garlic isn’t just about taste—it’s a critical factor in shelf life, nutritional value, and customer satisfaction. Whether you're sourcing for restaurants, retail chains, or export markets like the EU, Middle East, or North America, understanding how to select and store garlic properly can make or break your supply chain.
When evaluating fresh garlic batches, focus on three non-negotiables:
According to a 2023 study by the International Institute of Food Science, improperly selected garlic loses up to 25% of its allicin content within 7 days—allicin being the key compound responsible for both flavor and antioxidant benefits.
| Storage Parameter | Ideal Range | Why It Matters |
|---|---|---|
| Temperature | 10–15°C (50–59°F) | Prevents sprouting and preserves essential oils. |
| Humidity | 60–70% | Avoids drying out while minimizing mold growth. |
| Ventilation | High airflow required | Reduces ethylene buildup that accelerates spoilage. |
Many exporters overlook ventilation—yet it's one of the most overlooked yet impactful factors. In a test conducted across 12 ports in Southeast Asia, garlic stored in sealed containers saw a 40% higher spoilage rate compared to those in breathable packaging.
Unlike plastic bags or bulk crates, 10kg net bags offer superior airflow, easy handling, and reduced contamination risks—especially crucial for long-haul shipping to Europe or the U.S.
A case study from a major UAE distributor showed that switching to net bags cut post-arrival waste by 32% over six months. Plus, they’re ideal for both wholesale and retail distribution—no need to repack before sale.
Chefs: Buy smaller quantities more frequently to ensure peak flavor—store in cool, dry cabinets away from sunlight.
Wholesale Suppliers: Use temperature-controlled warehouses and rotate stock using FIFO (First In, First Out).
Home Users: Keep garlic in a mesh bag at room temp—not in the fridge! Cold temps trigger sprouting and degrade texture.
Pro Tip: Always check the harvest date. Garlic harvested in late summer (August–September) typically has better storage longevity than early-season crops.
Whether you’re sourcing for commercial kitchens, supermarkets, or private labels, maintaining garlic’s natural integrity starts with smart selection—and ends with smart storage.
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