| ≥1 piece |
Chinese - Purple - White - Red
Because by its harvest time garlic is still immature, it is advisable to keep it in a large deposit, with constant air flow, there they are initially left to dry for 15 days, until they are semi-dry and we cut of the roots and stalk. Later they are separated by sizes and left to dry again, in semi filled boxes.
Once the drying process is completed, they are pealed and packed.
Packaging:
For Chinese or Purple garlic standards are:
10%N?4, 40%N?5, 40%N?6, 10%N?7.
In the case of WHITE GARLIC or Red garlic for Europe, packaging
is more demanding:
20%N?5, 60%N?6, 20 N?7.
These values may change according to prices and the harvest.
| Packaging: Can (Tinned) |