Raw garlic clove

When sourcing raw garlic, you must prioritize firmness, skin integrity, and color. High-quality cloves should be plump and firm to the touch, with a tight, dry, and papery outer skin that shows no signs of dampness or premature sprouting. For white garlic, the skin should be bright white, while purple garlic should have distinct violet stripes. Avoid any batches showing dark spots, soft lesions, or yellowing, as these indicate fungal infections like Aspergillus niger or physiological breakdown.

Garlic is typically graded by the diameter of the bulb. Common export grades include 4.5cm, 5.0cm, 5.5cm, and 6.0cm+. For individual cloves (peeled or broken), specifications focus on uniformity and weight per unit. You should request moisture content levels below 65% for fresh garlic to ensure shelf stability. If purchasing for industrial processing, specify the Allicin content, which is the active bio-compound responsible for garlic's pungency and health benefits; top-tier suppliers usually guarantee ≥1.5% Allicin yield.

Compliance is critical to avoid customs seizures. Ensure the supplier provides a Phytosanitary Certificate issued by national plant protection organizations to prove the cargo is free from pests like the stem and bulb nematode. For food safety, look for GlobalG.A.P. certification (Good Agricultural Practices) and HACCP (Hazard Analysis and Critical Control Points). If exporting to the EU or US, verify that Pesticide Residue Levels (MRLs) comply with local regulations, specifically testing for heavy metals like Lead and Cadmium.

There are two main categories: Hardneck and Softneck. Softneck garlic (e.g., California White) is preferred for global trade due to its longer shelf life (9-12 months) and ease of mechanical peeling, making it ideal for retail and food service. Hardneck garlic offers a more complex flavor profile and larger cloves, catering to gourmet markets, though it has a shorter storage life. Purple garlic generally commands a higher price due to its higher oil content and stronger aroma, often used in pharmaceutical extractions.

The biggest risks are market price volatility and quality degradation during transit. Garlic prices fluctuate daily based on harvest cycles in major hubs like Jinxiang. To mitigate this, use Fixed-Price Contracts for short-term needs or Price-Indexing for long-term supply. To prevent quality loss, ensure the use of Reefer Containers (Refrigerated) maintained at a constant temperature of -2.5°C to -3°C with a ventilation setting of 15-25 CBM/h to prevent sprouting and mold.

Focus on transparency regarding the crop year. Always confirm if you are buying 'New Crop' or 'Cold Storage' garlic, as cold storage stock is cheaper but has a shorter shelf life once removed from refrigeration. Negotiate for a Third-Party Pre-shipment Inspection (e.g., SGS or Bureau Veritas) to verify size grades and weight. For large volumes, request a tiered pricing structure where the unit price drops significantly once you exceed a full container load (FCL), typically 24-28 metric tons.

Utilize Trade Terms like FOB (Free On Board) to maintain control over your shipping costs and insurance. For payments, prioritize Letters of Credit (L/C) for large first-time orders or Escrow-based payment services provided by reputable platforms to ensure funds are only released upon proof of shipment. Always verify the supplier's Business License and Export Permit to ensure they are a legitimate producer or authorized exporter rather than an unlicensed middleman.

Garlic is a 'living' product that requires breathable packaging. Standard export packaging includes 5kg/10kg/20kg mesh bags or 10kg cartons with air holes. For long-haul sea freight, ensure the container is pre-cooled before loading. It is vital to check Import Quotas and Anti-Dumping Duties; for example, some regions impose high tariffs on Chinese garlic, so you must ensure your Certificate of Origin is accurate and all Customs HS Codes (typically 070320) are correctly declared to avoid heavy fines.