Dehydrated garlic

When sourcing dehydrated garlic, you must prioritize moisture content (ideally <6%) to prevent clumping and microbial growth. The color should be creamy white to light yellow; any dark brown spots indicate scorching during the drying process. For powder, the mesh size must be consistent with your application (e.g., 80-100 mesh for seasoning blends). Additionally, the Allicin content is a critical marker for flavor potency and medicinal value.

To ensure market access and consumer safety, suppliers should hold HACCP and ISO 22000 certifications. For the US market, FDA registration and compliance with the FSMA (Food Safety Modernization Act) are essential. If you are targeting specific consumer segments, verify Kosher or Halal certifications. Always request a Certificate of Analysis (COA) for every batch to check for heavy metals, pesticide residues, and microbial limits (like Salmonella and E. coli).

Most commercial dehydrated garlic is produced via AD (Air Dried) technology, which is cost-effective for bulk industrial use. However, for premium applications requiring maximum flavor and nutrient retention, FD (Freeze Dried) garlic is superior, though significantly more expensive. Ensure the supplier uses optical sorting machines to remove impurities like garlic skin, root ends, or foreign materials that manual sorting might miss.

Dehydrated garlic is highly hygroscopic (absorbs moisture). It must be stored in a cool, dry place (temperature <25°C, humidity <60%) away from direct sunlight. Professional suppliers should provide double-layered packaging, typically a PE inner bag sealed inside a corrugated carton or aluminum foil bag. Under proper conditions, the shelf life should be 18 to 24 months.

The primary risk is adulteration, where suppliers mix garlic powder with starch or maltodextrin to lower costs. Another risk is price volatility due to the seasonal nature of garlic harvests. To mitigate this, use Made-in-China.com's Secured Trading services and insist on pre-shipment inspections (PSI) by third parties like SGS or Intertek to verify weight and purity.

Garlic prices fluctuate based on the raw material market in Jinxiang (China's garlic capital). It is wise to sign long-term contracts during the harvest season (June-July) to lock in prices. For MOQs, while standard is often 1 ton, many suppliers on Made-in-China.com offer flexible MOQs for trial orders. Always ask for tiered pricing based on volume (e.g., 1-5 tons vs. full container loads).

Ensure the HS Code (typically 071290) is correctly declared to avoid customs delays. Because garlic has a strong odor, it should not be shipped in 'Less than Container Load' (LCL) with odor-sensitive goods like textiles. For shipping to the US or EU, ensure the Phytosanitary Certificate issued by customs is included in the shipping documents to pass agricultural inspections.