Fresh Garlic
07032000Garlic is a plant with the scientific name Allium Sativum from the Liliace family. Fresh garlic is one of the agricultural products that accounts for a large volume of exports every year, and Iranian fresh garlic has a special place in the world markets. Iran's export 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. Our Iranian fresh garlic is renowned for its exceptional quality and robust flavor. Grown in the fertile soils of Iran, these garlic bulbs are carefully harvested at the peak of freshness to ensure maximum flavor and nutritional value.
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:
Fresh Garlic Technical Specifications | ||
No. | Characteristics | Measurement Limit |
1 | Taste and Smell | Natural |
2 | Pest Infestation | Negative |
3 | Live Pest | Negative |
4 | Rottenness | Negative |
5 | Abnormal External Humidity | Negative |
6 | Fraction | Negative |
7 | Bad Shape | Negative |
8 | Bad Color | Negative |
9 | Appearance | Fresh garlic should have proper firmness and regular shape and appearance. |
10 | Taste | Natural taste |
11 | Frostbite |
|
Premium Grade Fresh 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) Premium-grade fresh garlic roots must be cut from the end of the hill area and in an orderly manner. | |
Grade 1 Fresh 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 Fresh 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. | |
Storage Conditions: Fresh garlic should be stored in a dry and cool place. The proper storage temperature for keeping fresh garlic is 0 degrees Celsius. The relative humidity of fresh garlic should be kept between 65 and 70% during the storage period. 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 | 149 |
| 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% |
