Dried Garlic
07129010Garlic is a plant with the scientific name Allium Sativum from the Liliace family. Dried Garlic is garlic whose stem and the outer skins of the clove, as well as the skins surrounding the clove, are completely dried and only the cloves are edible. Dried garlic has a long shelf life and its storage conditions are very easy, while fresh garlic has a shorter storage period. Dried garlic preserves all the properties of fresh garlic and can be purchased at any time in any season and benefit from its unique taste and properties. Iranian dried garlic has been a popular product in the fruit and vegetable market of countries such as Russia, Iraq, Kuwait and etc. Every year, a significant amount of this special vegetable is sent to the mentioned countries for export.
Product Classification:
Garlic is divided into different sizes according to the largest diameter of its circle. According to the consumer's request, garlic packs can be prepared in certain diameters. In premium grade, the minimum diameter should not be less than 60 mm, and grade one and grade two should not be less than 40 mm.
Product Technical Specifications:
Dried Garlic Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Taste and Smell | Natural It should be free from unpleasant odors caused by mold, rancidity or burning. |
2 | General Features | Dried garlic should be whole, healthy and clean. |
3 | Color | The color of dried garlic should be white. This product should not be burnt or roasted. |
4 | Maximum Weight Percentage of Moisture | 8 |
5 | The Maximum Weight Percentage of Total Ash on Dry Matter Basis | 5.5 |
6 | The Maximum Weight Percentage of Acid Insoluble Ash on Dry Matter Basis | 0.5 |
7 | The Minimum Weight Percentage of Volatile Sulfur-Containing Organic Compounds Based on Dry Matter Basis | 0.3 |
8 | Weight Percentage of Cold Water Soluble Extract on Dry Matter Basis Minimum and Maximum | 70 to 90 |
9 | Pest Infestation | Negative |
10 | Live Pest | Negative |
11 | Rottenness | Negative |
12 | Abnormal External Humidity | Negative |
13 | Fraction | Negative |
14 | Bad Shape | Negative |
15 | Bad Color | Negative |
16 | Frostbite | Negative |
17 | Sprouting | Negative |
Premium Grade Dried Garlic | ||
12 | This type of garlic should have its own color, be well cleaned, without defects and have hard cloves. (The presence of other types of color up to ± 2% is acceptable) | |
Grade 1 Dried Garlic | ||
13 | Grade 1 garlic has a natural and special color, neat and regular head and hard enough cloves. Grade 1 garlic can have very light swelling and very few tears in the outer skin. | |
Grade 2 Dried Garlic | ||
14 | Grade 2 garlic can have a maximum of two cloves plucked or mechanically damaged in each bunch and the general and marketable characteristics are maintained. | |
Microbiology:
Microbiology of Dried Garlic | ||
No. | Characteristics | Measurement Limit (CFU/g) |
1 | Total Count of Microorganisms | 5*105 |
2 | Coliforms | 103 |
3 | Bacillus cereus | 102 |
4 | Clostridium perfringens | 102 |
5 | Mold | 5*103 |
6 | Parasite | Negative |
7 | Escherichia coli | Negative |
Storage Conditions: Dried garlic should be stored in a dry and cool place. The proper storage temperature for dry garlic storage is 0 degrees Celsius. To ensure even temperature, air circulation must exist continuously.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
| Serving Size | 100g |
|---|---|
| Calories | 216 |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.1g | 0% |
| Sodium 17mg | 1% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 2.1g | 8% |
| Protein 6.4g | 13% |
| Iron 1.7mg | 9% |
| Calcium 181mg | 14% |
| Potassium 401mg | 9% |
