Latest News | A comprehensive introduction to high-quality ginger and garlic

Why Does Your Cooked Garlic Lack Aroma? Quick Identify Premium Grade A Garlic with Light - Press Method

This article addresses the common issue of 'why cooked garlic lacks aroma' and details how to quickly identify premium Grade A garlic using the light - press method. Based on the unique demands of the Middle - Eastern food service market, it analyzes the differential applications of various types of garlic (pure white, large white, red garlic, and purple garlic) in cooking. It clarifies three key indicators for judging high - quality garlic: no sprouts, no rot, and intact skin, along with practical testing techniques. This helps restaurants establish standardized acceptance processes, ensure stable product quality, and enhance customer satisfaction, providing professional guidance for food service procurement decisions.

2026-01-11 |

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Grade A garlic Garlic selection techniques Middle - Eastern food service garlic application Quick identification of high - quality garlic Garlic quality standards

In - depth Guide to Cold Storage Temperature Control for Extending Garlic Freshness in -3°C to 0°C Environment

Against the backdrop of the Middle East's catering industry's strict requirements for food freshness, how to extend the garlic preservation period through precise cold storage temperature control technology has become a key issue. This article delves into the scientific principles of the -3°C to 0°C cold storage environment: this temperature range can effectively inhibit garlic's respiration, delay the germination and decay process. Combined with supporting measures such as humidity control, ventilation design, and layered stacking, it constructs a complete cold - chain warehousing operation logic. The content integrates agricultural engineering practices and food preservation research results, providing a practical guide for restaurant purchasing staff to help reduce losses and improve food utilization, truly achieving 'peace of mind in use and storage'. The end naturally guides readers to understand our high - quality garlic products that meet international standards, meeting the global market's expectations for stable supply and excellent quality.

2026-01-08 |

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garlic preservation cold storage temperature control food freshness cold - chain warehousing management garlic storage technology

Why Top Garlic Exporters Rely on -3°C to 0°C Cold Storage for Freshness and Quality

Discover how maintaining a precise temperature range of -3°C to 0°C significantly slows garlic respiration, inhibits sprouting and spoilage, and preserves flavor and nutrients. Learn from real-world applications in Middle Eastern restaurants, humidity control (85–90%), ventilation design, and proper stacking techniques that together create an efficient cold chain. Backed by FAO/WHO food storage standards, this guide empowers chefs and supply chain managers to build a reliable, high-value garlic sourcing strategy — ensuring freshness from farm to fork.

2026-01-07 |

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Detailed Guide to Cold Storage Temperature Control Technology: Prolonging Garlic Freshness at -3°C to 0°C

Against the backdrop of the increasingly stringent requirements for food freshness in the Middle - Eastern catering industry, scientifically prolonging the freshness of garlic has become a crucial issue in procurement and warehousing management. This article delves into the principles of professional cold storage temperature control technology within the -3°C to 0°C range, revealing how this temperature zone effectively inhibits the respiration of garlic bulbs, delays the sprouting and decay processes. It also combines supporting measures such as humidity control, ventilation design, and layered stacking to systematically explain the entire cold - chain operation logic from storage to delivery. The content integrates agricultural engineering practices and food preservation research results, providing practical warehousing knowledge for restaurant purchasing staff to help reduce losses, improve food utilization, and truly achieve 'using with peace of mind and storing with confidence'. The end naturally leads to an introduction of our high - quality garlic products that meet international standards, seamlessly integrating professional preservation technology with high - quality raw materials.

2026-01-03 |

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Garlic preservation Cold storage temperature control Food freshness Cold - chain warehousing management Garlic storage techniques

How Professional Cold Storage Technology Extends the Shelf Life of Exported Garlic?

Why do the same batch of garlic appear fresh and plump in some restaurants but sprout and shrivel in others? This article delves into how professional cold storage technology effectively inhibits enzyme activity and microbial growth by controlling the ideal temperature range of -3°C to 0°C, thereby extending the shelf life of garlic and preserving its nutrients. By combining agricultural research data with real - kitchen scenarios, it reveals the synergistic effect of low - temperature storage and 10kg mesh bag packaging. This helps catering managers control the quality of ingredients from the source and create a sustainable, high - quality service experience.

2025-12-31 |

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Professional cold storage technology Garlic preservation methods Cold chain transportation management Ingredient quality control Cold storage temperature management

Proper Usage and Techniques of Grade A Garlic in Heavy - Flavored Middle Eastern Cuisine

This article delves into the correct application and selection criteria of Grade A garlic in heavy - flavored Middle Eastern cuisine, aiming to assist catering industry players in enhancing dish flavors and controlling raw material quality. By combining different types of garlic (pure white, large white, red garlic, purple garlic), it analyzes their differentiated usage scenarios in cooking. The article focuses on sharing how to identify high - quality garlic without sprouts, rot, and with intact skins, and guides restaurants in establishing standardized acceptance processes to ensure product stability and customer satisfaction. The content is practical and professional, facilitating precise procurement and efficient management in the Middle Eastern catering market.

2025-12-30 |

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Grade A garlic Middle Eastern cuisine garlic application Garlic selection criteria Heavy - flavored cooking garlic Restaurant raw material acceptance process

Why Do Professional Cold Storages Control Temperature between -3°C and 0°C? Answers from Food Preservation Science

Why do professional cold storages control the temperature between -3°C and 0°C? This article delves into the scientific aspects of food preservation to explain how this temperature range effectively inhibits the respiration of garlic, delays sprouting and decay. It combines details of cold - chain operations such as humidity management, ventilation design, and layered stacking to provide practical storage knowledge for catering purchasers. By integrating agricultural engineering practices and research results, it helps you truly 'use with peace of mind and store with confidence', improve ingredient utilization, and reduce losses.

2025-12-28 |

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Garlic preservation Cold storage temperature control Ingredient freshness Cold - chain storage management Food preservation science

Enhancing Overseas Market Competitiveness: Analysis of Nutritional Value and Processing Suitability of Different Garlic Varieties

This article delves deep into four high - quality garlic varieties provided by Yishangqiao (Hangzhou) International Trade Co., Ltd. - pure white garlic, large white garlic, red garlic, and purple garlic. It elaborately introduces the morphological characteristics, unique nutritional values, and typical cooking application scenarios of each variety. The article helps overseas market users comprehensively understand the selection points and usage skills of different garlics. Combined with the professional cold - chain storage advantage, it enhances the brand's professional image and competitiveness, providing scientific and practical guidance for users to select agricultural products and facilitating a healthy and delicious life.

2025-12-24 |

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Technical Guide to Optimal Storage and Transportation of White, Red, and Purple Garlic in B2B Foreign Trade

This article delves into the morphological characteristics, flavor differences, and nutritional values of four major garlic varieties - white garlic, red garlic, purple garlic, and large white garlic - provided by Yishangqiao (Hangzhou) International Trade Co., Ltd. By linking them to actual cooking scenarios such as Chinese stews, Western salads, and high - end dishes, it assists B2B foreign trade customers in precisely selecting suitable garlic varieties. Additionally, it elaborately introduces industry - leading storage and transportation technologies, highlighting how the cold - chain management at - 3°C to 0°C ensures the freshness and quality of garlic, offering scientific and practical guidance for procurement decisions. Based on years of agricultural product grading experience and chefs' feedback, this article combines professionalism with operability and serves as the best reference for domestic and overseas trade partners to understand and utilize different garlic varieties.

2025-12-22 |

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White garlic Red garlic Purple garlic Garlic storage technology Foreign trade agricultural products

How to Grade Garlic: Expert Tips for Choosing Premium Bulbs and Boosting Export Quality

Confused about white garlic, red garlic, or purple garlic? This guide breaks down the differences in appearance, flavor, nutrition, and culinary use—plus how professional grading standards (like bulb size, skin uniformity, and cold chain management at -3°C to 0°C) ensure top-quality produce. Learn from chefs and buyers, plus practical tips for home cooks to pick the right garlic every time—making your dishes more authentic and your exports more competitive.

2025-12-20 |

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Global Cold Chain Management for Garlic: Extending Shelf Life with -3°C to 0°C Temperature Control

In response to the growing global demand for high-quality agricultural exports, garlic preservation has become a critical factor in maintaining product quality and minimizing post-harvest losses. This article provides an in-depth analysis of why cold storage within the range of -3°C to 0°C is the optimal solution for extending garlic’s shelf life. It explores the scientific principles involving microbial growth inhibition and nutrient retention, and compares traditional storage methods to modern cold chain management. Through real-world industry case studies and alignment with international standards such as HACCP, the discussion highlights the significant advantages cold chain technologies offer in optimizing agricultural supply chains, enhancing customer satisfaction, and strengthening market competitiveness. Practical expert guidance for buyers and logistics professionals is provided to support effective cold chain implementation.

2025-12-11 |

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agricultural cold chain garlic cold storage shelf life extension temperature control technology supply chain optimization

Cold Storage Technology for Garlic Export: Key to Extended Freshness and Nutrient Preservation

This article explores the scientific methods for assessing fresh garlic quality—covering visual cues (size and integrity), tactile feedback (firmness and absence of damage), and storage science (temperature and humidity control). It highlights how Yishangqiao (Hangzhou) International Trade Co., Ltd. applies advanced cold storage technology to significantly extend garlic shelf life while preserving essential nutrients. Supported by data comparisons, practical storage tips, and real-world case studies, this guide empowers buyers, chefs, and home users to confidently select high-quality garlic. Discover how modern refrigeration techniques maintain flavor, texture, and nutritional value—ensuring every clove stays fresh and reliable.

2025-12-09 |

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