Common Fresh Galic, For Cooking, Certification : Global GAP . HACCP, Global GAP, HACCP

 
specifications & details :
1) sizes: 4.5 - 5.0cm, 5.0 - 5.5cm, 5.5 - 6.0cm, 6.0 - 6.5cm, 6.5cm and up 
2) transporting and storing temperature: -3° - 0°c  
3) supply period: all the year round 
  a) fresh garlic: early june to september 
  b) cold storing garlic: september to the next may 
4) plump shaped bulbs offering full flavored cloves that have a purplish hue 
5) shelf life is long and can be stored for up to 9 months under proper conditions. 
6) the garlic can produce wonderful flavors and have the beneficial effect of reducing bacteria, keeping the heart in good condition and immunity