Fresh Garlic

Products Description

>1.     Commodity name: Normal White Garlic (Regular white garlic or Hybrid garlic)

>2.   Feature: strongly spicy, milk white flesh, naturally bright color, no burnt, no mould, no broken, no dirt skins, no mechanical damaged, 1-1.5cm stem length, roots cleanness.

The bulbs must be:

Intact

of fairly regular shape

slight defects, do not affect the general Appearance of the produce

Slight tears in the outer skin of the bulb.

The cloves must be reasonably compact.

Garlic can be prepared in one of the following ways: -

* Heads to be loose and broken legs and leg length does not exceed -:

-10 cm in the case of fresh garlic or half dry.

-1 cm in the case of garlic dry.

Quality:
Root cut clean, loose skin peeled off, no burnt garlic, not black mould garlic, no broken one’s , no splits on the skin, no internal germination growth and no insects or fungous.

HS Code: 0703.2000

3. Size: 4.5-5.0cm, 5.0-5.5cm, 5.5-6.0cm, 6.0-6.5cm, 6.5cm & up.

4. Packing: Loose packing (inner string bag):

a) 10kgs/carton,

b) 10kgs/mesh bag,

      c) 20kgs/mesh bag

Note:
In each 40' HQ RF container, we can load 25 MT of garlic in 10 kg net cartons or  28 MT of garlic in 20kg net sacks.

5. Supply period:  from March till July..

6. Transporting and storing temperature: -3°C--+2°C

7. Shelf life: stored for up to 12 months in proper conditions

Please also note that there is a price difference between the Normal White Garlic and another variety called Pure White Garlic which does not have any purple stripes on the skin

Regards,

Ms./ Engy Ahmed

Skype: Foodex.eg

M:00201002209820