Will fresh garlic

When sourcing fresh garlic, prioritize firmness, color, and size uniformity. The bulbs should be plump and heavy for their size, with tight, unbroken skins. For export quality, look for Pure White Garlic (no purple stripes) or Normal White Garlic (with purple stripes). Ensure the root system is cleanly trimmed and there are no signs of sprouting, mold, or internal decay (waxy breakdown). Size is typically categorized by diameter, such as 4.5cm, 5.0cm, 5.5cm, and 6.0cm+; consistency in size is crucial for automated processing and retail packaging.

To ensure food safety and market access, suppliers should ideally hold GLOBALG.A.P. certification, which covers good agricultural practices. For specific markets like the EU or North America, compliance with Phytosanitary Certification is mandatory to prove the shipment is free from pests and diseases. Additionally, verify that the product meets MRL (Maximum Residue Limits) for pesticides according to the destination country's regulations. HACCP and ISO 22000 certifications are also strong indicators of a supplier's commitment to food safety management.

Fresh garlic is typically harvested once a year (in China, this is usually May to June). From June to August, garlic is considered 'fresh' and stored in ventilated warehouses. From September onwards, garlic must be kept in cold storage (at -3°C to -1°C) to prevent sprouting. B2B buyers should note that cold storage garlic has a higher cost due to electricity and storage fees, but it offers a longer shelf life for long-distance shipping compared to fresh-harvested garlic sold late in the season.

The biggest risks are quality degradation during transit and price volatility. Garlic is a commodity with prices that can fluctuate daily. To mitigate this, use Fixed Price Contracts or Deposit-based pricing models. To prevent quality issues, always hire a third-party inspection agency (like SGS or Intertek) to conduct a Loading Supervision, ensuring the garlic is loaded into the container at the correct temperature and that the moisture content is below 65% to prevent rot.

Garlic must be shipped in Reefer Containers (Refrigerated Containers) to maintain a stable temperature between -3°C and 0°C. Crucially, the ventilation must be kept closed to prevent the garlic from drying out or being exposed to external humidity, which triggers sprouting. Ensure the supplier uses mesh bags (5kg, 10kg, or 20kg) or cartons that allow for internal airflow while maintaining structural integrity during stacking.

Garlic is subject to anti-dumping duties in several countries (e.g., the USA and Brazil). Before importing, check the HS Code (typically 070320) against your country's customs database. When sourcing from Made-in-China.com, look for suppliers with experience in your specific region who can provide the necessary Certificate of Origin and help navigate quota systems or specialized documentation to minimize tax exposure.

Focus on transparency regarding the 'Skinning Rate' and 'Sprout Rate'. Negotiate a clear specification sheet that defines the percentage of allowable defects. For large volumes, request payment terms via Letter of Credit (L/C) or use Trade Assurance services to protect your funds until the shipping documents are verified. Always clarify if the quoted price is FOB (Free on Board) or CNF (Cost and Freight), as ocean freight for reefer containers is significantly higher than standard dry containers.