Dr
Sakai Odourless Garlic
(September 2005) It's
nearly 20 years since Dr Sakai launched odourless
garlic. His process claims to maintain the
original flavour and strength of the garlic
yet get rid of the garlic 'after breath' that
some people find unpleasant. First reported
in World Food News in 1987 the product was
made in Japan and under license in the USA.
The inventor, Dr Isao Sakai, describes a simple
process of soaking the garlic in a mixture
of natural silica and organic plant extracts
which, it is claimed, disrupts the mechanism
that leads to the production of the sulphur
compounds responsible for garlic breath. More
here ....
Taipei
Farmers Protest at Garlic Prices Some
300 garlic farmers from Yunlin descended on
Government offices in Taipei yesterday to
protest at what they said was the government's
"suppression
of the price of domestic garlic." The
Director of the Department of Food and Agriculture,
Huang You-tsai, said that garlic had been
released from store because two typhoons had
inundated the country with torrential rain
over the past two weeks causing vegetable
prices to skyrocket.
Full story:
Taipei
Times
Indian
Garlic Exports Expand India
is the third largest producer of garlic after
China and South Korea. Indian production in
2004 was around 500,000 tonnes from 120,000
hectares but, because of import restrictions
very little was being exported to neighbouring
countries . Now with improvements in local
politics exports to Pakistan and Bangladesh
have accelerated away and targets for the
current year have already been exceeded.
Full story The
Hindu Business Line
A
recent article in a local US newspaper,
The
Great Falls Tribune, offered some good
advice for garlic growers on how to cure
and store their new crop. Read
on
To see garlic being cured on a larger scale
have a look at photographs from our last
visit to Spain
or visit the Hungarian site of Gyakorlati-Agroforum.
The
measurement of pyruvic acid as an indicator
of pungency and flavour in both onions and
garlic has been employed by a number of workers.
The experimental technique employed in this
method is a modification of the technique
described by Schwimmer et al in which filtered
onion juice is reacted with 2,4-dinitrophenylhydrazine
and where the resulting dinitrophenylhydrazones
are measured colorimetrically. Read
full report