Post-Harvest Handling, Storage, and Commercial Processing of White Garlic

Importance of Post-Harvest Handling

Proper post-harvest handling is crucial to maintaining the quality, flavor, shelf life, and market value of white garlic. Even the finest garlic harvested at the right time can deteriorate rapidly without correct handling techniques. To ensure the product remains export-ready, white garlic undergoes a systematic process involving cleaning, curing, grading, storage, and processing.

Step 1: Curing and Drying

After harvesting, white garlic bulbs contain significant moisture, especially in the outer skin and stalk. If this moisture isn't removed correctly, it may lead to mold growth, decay, or sprouting during storage or shipping.

Curing Process:

• Method: Garlic is typically laid out in shaded, well-ventilated areas—either on racks, wire mesh tables, or hanging in bunches.

• Duration: 10 to 21 days, depending on humidity and temperature.

• Conditions: Ideal curing temperature is around 25–30°C (77–86°F), with low humidity and good air circulation.

• Goal: The skin becomes dry and papery, the neck tightens, and the garlic develops its characteristic aroma and flavor concentration.

Proper curing also helps lock in the essential oils and sulfur compounds that make white garlic so desirable in the culinary and pharmaceutical industries.

Step 2: Cleaning and Trimming

After curing, white garlic is cleaned to improve its appearance and marketability:

• Removal of excess dirt and root stubble

• Trimming of stalks and roots

• Optional polishing for export-quality presentation

• Removal of outermost dirty layers of skin (while preserving the protective wrapper)

For bulk export, especially to Europe and the Middle East, a clean, uniform appearance is critical.

Step 3: Grading and Sorting

White garlic is sorted and graded based on several criteria:

• Size: Measured by diameter; common export sizes range from 4.5 cm to 6.5+ cm

• Color: Uniform bright white is preferred

• Shape: Round, firm bulbs with tight cloves

• Damage/Decay: Only undamaged, disease-free bulbs are chosen for premium markets

• Moisture Content: Must meet specific thresholds to qualify for export

Advanced exporters use grading machines, though manual inspection is still widely used for final quality control.

Step 4: Packaging for Wholesale and Retail

Packaging plays a critical role in maintaining the quality of white garlic during transport and storage. Depending on the client’s market—wholesale, retail, or food service—the packaging formats vary:

Bulk Export Packaging:

• 10kg or 20kg mesh bags

• Cartons with inner mesh for ventilation

• Jumbo bags for industrial use

Retail Packaging:

• Pre-packed 100g–1kg mesh sleeves or polybags

• Clamshells, jars, or trays for supermarkets

• Private label branding for large retailers

All packaging must allow air circulation to prevent moisture buildup and mold. Labels usually include origin, size, grade, storage instructions, and production date.

Step 5: Storage Conditions

White garlic has excellent storage properties when handled properly. Ideal storage extends shelf life up to 6–9 months or even longer, especially for export purposes.

Optimal Storage Conditions:

• Temperature: 0–4°C (32–39°F)

• Relative Humidity: 60–70%

• Ventilation: Continuous airflow to prevent condensation

• Avoid Light: Dark storage minimizes premature sprouting

For industrial clients or large-scale distributors, cold storage facilities are standard to ensure consistent supply throughout the year.

Commercial Processing Forms of White Garlic

Beyond whole bulbs, white garlic is processed into various value-added forms to meet the needs of different industries: culinary, pharmaceutical, and cosmetic.

1. White Garlic Powder

• Made by dehydrating garlic cloves and grinding them into a fine powder.

• Used in spice blends, sauces, seasonings, and instant food.

• Long shelf life and easy to store/transport.

• High demand in food manufacturing and catering sectors.

2. White Garlic Flakes / Granules

• Sliced or minced garlic that’s dried and packed.

• Rehydrated easily in soups, marinades, and ready meals.

• Offers the flavor of fresh garlic with greater convenience.

3. White Garlic Paste

• Crushed garlic blended with water, oil, or preservatives.

• Used in commercial kitchens, ready-to-eat meals, and sauces.

• Packaged in jars, sachets, or tubs for foodservice or retail.

4. White Garlic Oil / Extract

• Essential oil distilled from garlic for use in:

  • Nutritional supplements

  • Flavorings in processed foods

  • Herbal medicine formulations

  • Cosmetic products (anti-acne, scalp treatment)

5. Fermented Garlic (Black Garlic)

• White garlic that has been fermented at low heat and humidity.

• Offers unique taste, softer texture, and enhanced antioxidant properties.

• Gaining popularity in gourmet and health food markets.

Export-Grade Processing Standards

To compete in international markets, white garlic processing facilities must comply with global food safety and hygiene regulations:

• ISO 22000 for food safety management

• HACCP (Hazard Analysis & Critical Control Points)

• GMP (Good Manufacturing Practices)

• FDA & EU Compliance for packaging and labeling

• Phytosanitary Certification for customs clearance