Snow white garlic

Snow White Garlic is characterized by its pure white skin without purple stripes. Key quality indicators include bulb diameter (ranging from 4.5cm to 6.5cm+), firmness of the cloves, and lack of mechanical damage or sprouts. Buyers should ensure the garlic has a moisture content below 65% to prevent mold during transit and a tight skin structure which indicates freshness and high essential oil content.

For food safety and customs clearance, suppliers should provide Phytosanitary Certificates issued by national plant protection organizations. Depending on the destination market, GlobalG.A.P. certification is often required for agricultural practices, and HACCP or ISO 22000 for processing safety. For the US market, FDA registration is mandatory, while the EU requires adherence to Maximum Residue Limits (MRLs) for pesticides.

Garlic is typically offered in three forms: Fresh, Cold-Stored, and Dehydrated. Fresh garlic harvested between May and July has the strongest flavor but shorter shelf life. Cold-storage garlic (kept at -3°C) can last up to 9-12 months. For industrial food processing, dehydrated flakes or powder offer the longest stability. Ensure the supplier uses professional cold-chain logistics to prevent the 'waking up' of the garlic bulb, which leads to internal sprouting.

Standard packaging includes 5kg, 10kg, or 20kg mesh bags for wholesale, and small pre-packed nets (250g, 500g, or 1kg) for retail readiness. For long-distance sea freight, 10kg loose-fill cartons are preferred to minimize bruising. It is vital to specify palletization requirements to facilitate efficient unloading at the destination warehouse.

The garlic market is highly volatile due to harvest cycles and speculation. To mitigate risk, consider signing forward contracts during the harvest season (May-June) or utilizing fixed-price agreements for staggered shipments. Monitoring the Jinxiang Garlic Index can provide insights into market trends. Always verify the supplier's storage capacity to ensure they can fulfill long-term contracts without sourcing inferior 'market-fill' products.

Garlic must be shipped in Reefer Containers (RF) with a strictly controlled temperature of -3°C to 0°C and a ventilation setting of 15-25 CBM/h. High humidity is the enemy of garlic; ensure the relative humidity is kept between 60-70% to prevent root growth and mold. Buyers should request data loggers in every container to monitor temperature fluctuations throughout the voyage.

Prioritize Audited Suppliers on Made-in-China.com who have undergone third-party verification by SGS or TÜV Rheinland. Use Secured Trading Services to protect payments until the goods pass inspection. It is highly recommended to hire a third-party inspection agency (like V-Trust or QIMA) to perform a Pre-Shipment Inspection (PSI) to verify size, weight, and sprout-free status before the final balance is paid.

Garlic is subject to Anti-Dumping Duties (ADD) in several regions, most notably the USA and EU. Buyers must verify the HS Code (typically 070320) and check if the specific supplier has a separate rate or is subject to the 'country-wide' high duty rate. Ensure all Certificates of Origin are authentic to avoid heavy fines or seizure by customs authorities.