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(A)Authentic taste and rich nutrition
Our garlic has the obvious advantages of big garlic, thick juice, pure spiciness and crisp taste.The garlic high
nutritional value, known by experts as the best natural antibiotic food and health food.
(B)9 processes to ensure garlic quality
(1)Class selection
(2)digging
(3) peeling
(4)cutting
(5)workshop quality inspection
(6)weighing
(7) packing
(8)employee number
(9) factory quality inspection
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Varieties
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Normal white garlic / Red garlic / Purple garlic
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Certification
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GAP , HACCP
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Size
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3-4.5cm, 4.5cm, 5cm, 5.5cm, 6cm, 6.5cm and Up
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Edibleness
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Reducing bacteria, keeping the heart in good condition and immunity
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Supplying Period
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All the year round
(1) Fresh garlic: from June to September
(2) Cold stocking garlic: from September to next May
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Exporting Standard
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No root,no black mould,no splits, no internal germination growth,
no insects or fungous stuf.
Plump,thick bright skin, whole and strong texture
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Transporting Temperature
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-3 ºC - 0 ºC
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Supply Ability
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1000 Tons per month
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