Whole black garlic

High-quality black garlic should have a uniform jet-black color throughout the clove, a soft, jelly-like texture (not hard or overly sticky), and a sweet-savory balsamic flavor profile without a burnt aftertaste. Ensure the moisture content is between 40% and 50% to prevent mold while maintaining the desired chewiness.

Buyers must confirm the fermentation period, which typically ranges from 60 to 90 days at controlled temperature and humidity. Shortened fermentation cycles often result in inferior nutritional profiles. Request documentation on S-allyl cysteine (SAC) levels, as this is the primary bioactive compound that defines the product's health value.

As a processed food product, it must meet HACCP (Hazard Analysis and Critical Control Points) and ISO 22000 food safety management standards. For the US market, FDA registration is required, while the EU market necessitates compliance with EFSA regulations. If marketed as organic, USDA Organic or EU Organic certifications are essential.

To maintain shelf life (typically 12-24 months), black garlic should be vacuum-sealed or packed in nitrogen-flushed jars/pouches to prevent oxidation. Outer cartons must be double-walled corrugated fiberboard to protect the delicate bulbs from crushing during transit.

Always request a Pre-Shipment Inspection (PSI) by a third party like SGS or Intertek. Ensure the contract includes a strict moisture level clause and specify that the garlic must be completely cooled before packaging to prevent condensation-induced mold during sea freight.

Focus on volume-based pricing tiers and long-term supply stability. Since raw garlic prices fluctuate seasonally, try to negotiate a fixed-price contract for a 6-month period. Mention you are sourcing via Made-in-China.com to leverage the platform's supplier accountability and Trade Assurance features.

Ensure the supplier provides a Phytosanitary Certificate and a Certificate of Origin. Check the specific HS Code (typically 2008.99) for your country to determine applicable tariffs. Be aware of Anti-Dumping Duties (ADD) that some regions apply to fresh garlic, though fermented black garlic is often classified differently.

For large bulk orders, reefer containers (refrigerated) set at 0°C to 5°C are ideal for long voyages to preserve texture. For smaller LCL (Less than Container Load) shipments, ensure the goods are stored in a cool, dry area of the vessel away from heat sources like the engine room.