Shandong Fresh Garlic – Premium Organic Bulk Export
Our Shandong garlic is carefully grown using organic cultivation methods, ensuring superior quality and rich flavor. This garlic is harvested fresh and is ideal for bulk buyers, food processing industries, and international export markets. With proper storage and handling, our garlic retains its freshness for up to 24 months.
Varieties of Shandong Garlic We Supply
Shandong is one of the world’s largest garlic-producing regions, known for its high-quality garlic varieties. The main types of garlic grown in Shandong include:
1. Common Varieties
| Variety Name | Characteristics | Best Growing Season |
|---|---|---|
| Jinxiang Garlic | Large bulbs, uniform size, strong pungent flavor, high allicin content, good storability | Autumn planting, harvested in early summer |
| Cangshan Garlic | Medium-sized bulbs, purple skin, strong aroma, early-maturing variety | Autumn planting, harvested in late spring |
| Laiwu Garlic | Famous for its high sulfur content, very spicy, purple outer skin, good medicinal value | Autumn planting, harvested in early summer |
| Heze Garlic | White-skinned variety, medium size, mild taste, commonly used for processing and exports | Autumn planting, harvested in early summer |
| Linyi Garlic | Medium-large bulbs, thick cloves, purple skin, widely cultivated for export | Autumn planting, harvested in early summer |
| Pizhou Garlic (sometimes classified with Shandong varieties) | Large bulbs, mild pungency, used for fresh consumption and processing | Autumn planting, harvested in early summer |
2. Garlic Types by Skin Color
White Garlic: Heze Garlic, Jinxiang Garlic – mostly for international markets, known for its mild and sweet flavor.
Purple Garlic: Cangshan Garlic, Laiwu Garlic, Linyi Garlic – stronger flavor and higher allicin content, preferred for medicinal and culinary use.
3. Garlic Usage by Market
Export Varieties: Jinxiang Garlic, Heze Garlic, Linyi Garlic (popular in Europe, Southeast Asia, Middle East).
Processing Varieties: Pizhou Garlic, Laiwu Garlic (used for garlic powder, oil, and preserved garlic).
Fresh Consumption Varieties: Cangshan Garlic, Laiwu Garlic (used in households and restaurants for strong flavor).
Shandong garlic is highly valued for its rich flavor, high allicin content, and long storage life, making it a key player in the global garlic market.
Key Features
Type: Garlic
Cultivation Type: Organic
Color: White
Size: 4.5 cm (Available in 4-6cm)
Shelf Life: Up to 24 months with proper refrigeration
Storage Type: Refrigerate for optimal freshness
Packing: Bag
Brand Name: Yangshan
Model Number: YS
Place of Origin: Shandong, China
Nutritional Information (Per 100g)
| Nutrient | Amount |
|---|---|
| Energy | 149 kcal |
| Carbohydrates | 33.06 g |
| Sugars | 1.0 g |
| Protein | 6.36 g |
| Fiber | 2.1 g |
| Fat | 0.5 g |
| Vitamin C | 31.2 mg |
| Calcium | 181 mg |
| Iron | 1.7 mg |
Applications
Ideal for culinary use in kitchens, restaurants, and food industries
Used for flavoring, seasoning, and as a natural preservative in food processing
Customization Options (Min. Order: 30 Tons)
Customized logo
For bulk orders and pricing inquiries, please contact us today!
