India Origin BOM Grade Farm Fresh, Chemical Free, Natural, Raw, Dry, Garlic; sizes: 20mm to 55 mm or AA, AAA, AAAA, (varieties: Conventional / Desi, Hybrid / Ooty, Solo / Single Clove / Uni Clove) Supplied, Exported by A-1 OVERSEAS
When it comes to purchasing India Origin BOM Grade Farm-Fresh, Chemical Free, Natural, Raw, Dry, Garlic 20mm to 55 mm (varieties: Conventional / Desi, Hybrid / Ooty, Solo / Single Clove / Uni Clove) customers, importers across the world prefer A-1 OVERSEAS always to get assured of top-class quality products, on-time delivery, and at the cost lower than the ongoing market.
What is BOM Garlic ? What is BOM in Garlic ?
BOM Garlic is the variety of Indian Garlic, which is the largest type of garlic in terms of size. BOM Garlic is widely used for flavoring in Indian cuisine. BOM Garlic is famous for its mild flavor and potent aroma and has. BOM Garlic has so many health benefits, including anti-inflammatory and anti-bacterial properties.
Specifications of India Origin BOM Grade Farm Fresh, Chemical Free, Natural, Raw, Dry, Garlic; sizes: 20mm to 55 mm, (varieties: Conventional / Desi, Hybrid / Ooty, Solo / Single Clove / Uni Clove) supplied, exported by A-1 OVERSEAS:
Product Name: Farm-Fresh Garlic
HS Code: 0703 20 00
Country of Origin: India
other countries of origin from where A-1 OVERSEAS can supply, export Farm-Fresh Garlic are Egypt, China, Brazil, Bangladesh, Mexico, South Korea, Ukraine, Algeria, Germany, Indonesia, United States, etc.Sizes of the BOM - AA Grade Garlic Bulb: 32 to 34 mm approx.
Sizes of the BOM - AAA Grade Garlic Bulb: 36 to 40 mm approx.
Sizes of the BOM - AAAA Grade Garlic Bulb: 45 mm approx. minimum
Sizes of the Garlic Bulb: 20mm, 25 mm, 30 mm, 35 mm, 40 mm, 45 mm, 50 mm, 55 mm, 60 mm depending upon the variety and sizes of fresh garlic.
Number of Cloves per Bulb: 1 to 15 cloves depending on the variety of fresh garlic.
Varieties of Indian Farm Fresh Garlic supplied, exported by A-1 Overseas:
a) Conventional / Desi,
b) Hybrid / Ooty,
c) Solo / Single Clove / Uni Clove.Color of Bulb of Garlic: Milky / Bright White, Normal White.
Tint/shade: Pink / violet as per the variety of fresh garlic.
Shape of Bulb of Garlic: Round.
Taste: from moderately to strongly spicy, from lightly pungent to highly pungent, light smell to strong fragrant; depending on the variety of fresh garlic.
Shelf Life: 8 to 10 months.
Why we cannot use the immediately harvested farm-fresh garlic to pack and export ?
Why is it necessary to Dry the immediately harvested farm-fresh garlic ?
Answer:
Immediately harvested Farm-Fresh Garlic contains higher levels of moisture like 70-75% approx.
So we first keep the harvested garlic to dry up to some extent before sorting, packing for export.
If we use the immediately harvested farm-fresh garlic from the farm then the chances of its sprouting and rotting during storage, sorting-packing, export shipments cannot be denied and it also shortens its shelf life.
Also, if we use immediately harvested farm-fresh garlic to supply in the domestic or international market then weight loss will occur and the customers will not get the actual weight which was loaded from our side and they will incur the financial loss.
Packing, Container Stuffing and Shipping details of India Origin BOM Grade Farm Fresh, Chemical Free, Natural, Raw, Dry, Garlic, sizes: 20mm to 55 mm, (varieties: Conventional / Desi, Hybrid / Ooty, Solo / Single Clove / Uni Clove) supplied, exported by A-1 OVERSEAS:
Packing Material: Mesh / Leno Bags, Cartons and Customized packing as per the buyer's demands.
Packing Sizes: 4kg, 10 kg, 20 kg, 30 kg, 50 kg and Customized packing as per the buyer's demands.
We supply, export the best quality natural garlic that retains the best / maximum utmost shape, overall quality of the bulb, and shiny outer color that could easily captivate the end customers of our importers.
We always take care and assure our clients that our supplied, exported garlic retains its natural creamy white color along with its ideal, complete round shape.
Mode of Shipment: Air & Ocean.
Container Type usually used for sea shipments: 40 Ft HC Reefer (20 Ft reefer is rarely available and its use is costlier).
Temperature: +1 to +4 Degree Celsius.
Humidity: 65 % RH is ideal.
Quantity: 29 MT per container.
Certifications available: PhytoSanitary, 3rd Party Lab Test, as per Buyer's requirement.
Culinary Applications, Health Benefits and Multiple Usages of Raw-Farm-Fresh-Dry Garlic:
Being a staple herb garlic is found in almost every cuisine around the world.
As an indispensable ingredient in kitchens.
As a flavoring ingredient for numerous dishes, recipes.
As a spice for various cuisines.
It's used for pickling.
It's also used as seasoning & condiments for further processing by food processing (FMCG) companies.
Its consumption is good for the heart.
Rich in antioxidants.
Anti-Inflammatory properties.
Raw-Farm-Fresh Garlic is used for making garlic powder, garlic oil, peeled garlic cloves, garlic salt, ginger-garlic paste, garlic paste, garlic vinegar, garlic potato chips, spray-dried garlic products, liquid garlic preparations, garlic bread, etc. across the world.
Garlic Oil is used flavoring agent in soups, canned foods, sauces, etc.
Raw Fresh Garlic is also used in pickles, curry powders, cursried vegetables, meat preparations, etc.
It also has several other medicinal uses.
Raw-Farm-Fresh Garlic has a good level of effective anti-bacterial, fungicidal, and insecticidal properties.
Allicin is an organosulfur and promising therapeutic compound mainly found in garlic.
Garlic can be useful to resist, fight against some diseases like sickness, common cold, etc.
Garlic helps to reduce blood pressure.
Raw-Farm-Fresh Garlic helps to reduce total and LDL Cholesterol.
Antioxidant properties of Garlic are preventative against Dementia, Alzheimer's, etc. diseases.
Regular use of garlic in diet makes the body flexible.
Bone health is also improved by the regular use of garlic in the diet.
Why Raw, Dry Farm Fresh Garlic has Pungent Smell ?
Allicin is an organosulfur and promising therapeutic compound mainly found in garlic. and Allicin is the compound responsible for the pungent smell of garlic and that is metabolized from alliin when garlic is cut or crushed. Allicin is further metabolized - due to high instability - to other organosulfur compounds.
Comparison of Indian Garlic vs Chinese Garlic.
What are the differences between Indian Garlic and Chinese Garlic ?
Why Indian Conventional / Desi Garlic is healthier and safer than Chinese Garlic ?
Indian Garlic is not that much spotless, shiny, brighter, and white as compared to Chinese Garlic. But because of such a strong attractive appearance, Chinese garlic has got more demand, and popularity in the worldwide market.
Heavy use of pesticides and bleach actually makes Chinese garlic more attractive.
Chinese Garlic is grown using pesticides, fungicides containing methyl bromide and such pesticides, fungicides further prevent fungal growth on garlic plant for up to six months. It's a serious threat to the individual's health and may cause fatal diseases if Chinese Garlic is consumed.
Stored in larger quantities in a single location causes a reduction in the level of Allicin a compound that actually makes garlic useful with so many properties for medicinal, culinary, etc. usages.
Allicin which is the main compound of garlic makes it a natural antibiotic, and an immunity booster is present in the lower levels in Chinese Garlic than in Indian Garlic.
Chinese garlic is a national security risk: US senator (source)
US Senator Rick Scott recently asked the Joe Biden administration to investigate the food safety of garlic grown in China. Senator Scott said that reports suggest that Chinese garlic is cultivated using raw sewage, possibly containing human waste, and is subsequently bleached to improve its appearance. He argued that until the safety and quality of Chinese garlic can be guaranteed, it should not be permitted for human consumption.
To grow, farm, and cultivate Chinese Garlic, and for its irrigation, water is released from a septic tank that contains large quantities of fertilizers and heavy metals like bleach, chromide, and methyl which actually makes the Garlic's outer part white. But Methyl Chromide can cause serious problems in the nervous system and respiratory disorders as well to the person consuming Chinese Garlic. Furthermore, the arsenic, heavy metal and mercury which are present in such septic tanks and these elements can cause bone cancer and other forms of tumors as well. Chinese garlic can also cause infectious and non-infectious diseases that is why the India-origin conventional / desi garlic needs to be highly preferred and promoted across the world.