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FRESH, PROVISIONALLY PRESERVED, PEELED GARLIC CLOVES, THAT HAVE BEEN AIR-DRIED TO REMOVE SOME MOISTURE BUT NOT DEHYDRATED. WITH 5% ADDED CITRIC ACID AND VACUUM PACKED IN 1 KG BAGS. IN A STATE READY FOR IMMEDIATE CONSUMPTION.

CHILLED FRESH GARLIC BULBS IMPORTED AT A TEMPERATURE OF -5 DEGREES CENTIGRADE OR COLDER. ANALYSIS INDICATED THAT THE GARLIC DID NOT EXHIBIT EVIDENCE THAT IT HAD BEEN FROZEN THROUGHOUT AS THERE WAS NO DAMAGE TO THE CELL STRUCTURE.

CHILLED GARLIC STEMS, SEVERED FROM A SHOOTED GARLIC BULB. TRANSPORTED AND STORED AT A TEMPERATURE OF 0 DEGREES CENTIGRADE. STEMS ARE GRADED TO HAVE A SIMILAR DIAMETER, THEN BUNCHED.

BULBS OF WHITE GARLIC. THE OUTER SKIN IS DRIED BUT THE GARLIC RETAINS A HIGH MOISTURE CONTENT AND AS SUCH IS STILL CONSIDERED TO BE FRESH.

PEELED VACUUM PACKED GARLIC. GARLIC IS PEELED, WASHED, COOLED THEN PACKED IN POLY BAGS WEIGHING 1KILO THE BAGS CONTAINING THE GARLIC ARE THEN VACUUM AIRPROOFED BY THE ADDITION OF NITROGEN.