Drying and Storage

High temperatures are required for ripening for the fresh market. Traditionally, garlic is laid out in glasshouses or in a dry open shed. ADAS trials indicate that bulb onion drying techniques can be applied to garlic. High volumes of air (420 cu m/hour/tonne) heated to 30ºC and passed through the crop in bulk stores, with under-floor ventilation, are used. The treatment continues for 2 - 3 days until the garlic skins are dry. Similar facilities could also be used for drying daffodil bulbs.

The second stage of drying involves maintaining the relative humidity between 65 - 70% RH and allowing the stack temperature to slowly fall by dropping the airflow rate to 170 cu m/tonne and recirculating the air in the store. When the garlic necks are completely dry and sealed, ambient air is blown through to cool the crop. Early varieties will cold store at 0 - 2ºC for 4 - 5 months and late varieties for 6 - 8 months, provided the garlic is left very dry. There is an International Standard (ISO 6663) for cold storage of garlic, which gives further details.

Yields

Many commercial marketable yields are as low as 5 tonnes per hectare. Using good stocks of garlic and the right varieties, good growers can achieve in excess of 10 tonnes per hectare. In trials, up to 15 tonnes per hectare have been achieved. Commercial growers in Herefordshire achieved 12.5 tonnes per hectare in 1991.

Gross Margin Budget

As with all gross margin budgets, the figures are illustrative and in this case are produced for bulk supplies for processing. Should the sales be aimed at the Wholesale Market, the figures will need amending.

Labour Requirement

A considerable amount of labour is required for the garlic crop. This is one reason why the crop has been mainly restricted within the UK to the market gardener and smallholder. 1700 hours per hectare are required for planting, harvesting and marketing. Planting and harvesting are the main peaks. For the fresh market, dressing, trimming,

Machinery Requirements

Little extra machinery is required for garlic growing beyond that which is normally found on an arable farm or market garden. No specialist cultivation equipment is required. On a small scale, the garlic could be planted by hand in a furrow and harvested by hand-pulling and trimming with secateurs. On a larger scale, some form of planter, under-cutter and a leaf-topper might be useful.

Some means of collecting and transporting the garlic to the pack house or processing plant will also be necessary.

Drying equipment may also be needed. This may only be a rain-free shed or glasshouse or might be a full drying facility as described above. Storage could be in nets, inside boxes which are well ventilated in a well ventilated shed. Outside storage in open-sided boxes which is practised in France, is scarcely practical here because of the humidity and rainfall.

Market Information

Imports and Home Production

Year	Weight (kg)	Value (£)
1981	2,500,000	2.4M
1987	4,600,000	4.1M
1992	7,540,000	6.9M

Until recently, major suppliers have been Argentina, Spain and France with smaller amounts coming from the USA, Chile, Mexico and Iran. However the market is now dominated by China (UK imported 2,000,000 kg in 1992 from China) and EC garlic producers are extremely concerned that garlic from China is being offered at 50% of the cost of production in the EC. The figure quoted above is believed to be low, as much of the material is re-exported by EC countries (e.g. Holland) and so loses its Far East identity. At present, the EC garlic market is completely unregulated. Production in the UK continues to rise on a small scale. It is currently estimated to be 65 hectares producing about 500 tonnes.

Forms of Presentation

Garlic is available in a number of forms, both fresh and processed. On the wholesale market, small wooden boxes or nets of 5 kg are seen. Processors purchase in 10 kg or 20 kg nets. Greater bulk than this is apt to deteriorate the quality of the garlic by heat generation within the container. Nets have the advantage of increased ventilation and better display but the disadvantage of less protection from bruising. Supermarket sales are mainly in small cardboard boxes with a cellophane window, containing 1 or 2 bulbs. It is possible to buy garlic braids, where the leaves have been left on the bulb and woven to form a chain. This is very attractive but an expensive way to present garlic.

Processed Garlic (with reference to Welsh Processors)

There is a steady increase in the amount of garlic used for processing along with the rise in prepared or part-prepared meals and the garlic used in these products takes a number of forms. Garlic can be dehydrated and is then produced in a number of particle sizes, e.g. chopped, granulated, minced, powdered or ground. The oil can be extracted by steam distillation and the oil can then be diluted with vegetable oil or used with a dry carrier, e.g. salt. Extracts can also be made using solvents and the resultant material used in flavourings. One Welsh food processor specialises in the production of garlic puree - an increasingly popular form of the vegetable. Fresh peeled cloves are also available on the market.

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