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We provide high-quality Tanzania garlic to the local and export markets. We source the raw fresh Tanzania garlic from family growers in the country.
Tanzania garlic (Allium sativum) or kitunguu saumu in Swahili is a white spice made up of bulbs with white cloves that characterize onion family members. The plant is one of the most elegant-looking in the allium family. It grows in a stately slender pseudo-stem that supports a flower head that looks like a whitish-pink bouquet with spare white petals. There are two major varieties, including multiple-clove and single-clove cultivars. The one with single cloves is native to China, the world’s number one producer with some eighty percent of world reserves of garlic.
Garlic first grew in the central parts of Asia, namely Afghanistan and the northern parts of Iran. It came to Tanzania by way of Egypt, one of the ancient world’s powerhouses of garlic use.
Though garlic has low fat and equally minimal calories, it has good volumes of other nutrients. It has 3 percent of the recommended daily value of manganese, essential for bone health. It also has 2 percent of both vitamins B6 and C. Its calcium level is 1 percent, the same as selenium.
We source Tanzania garlic from the northern and eastern areas. The former direction includes Manyara district where processing facilities for the crop are available. The latter region consists of the bread basket of Morogoro. In both areas, our family growers tend after their crops next to onions and ginger under farmyard compost instead of commercial fertilizers. They also do their best to keep their average 0.5-hectare fields free of chemical sprays.
Our typical harvest of Tanzania garlic begins at the end of the 9th month of planting the crop. Our produce agents survey the farm and give the go-ahead to the trained workers when the plant has wilted. Our workers only select roots whose leaves have yellowed and the sheaths have fallen over. They carefully spade out the bulbs, taking care not to injure them. They then cart away the produce in carts to the drying shed.
We then cure Tanzania garlic by hanging the bulbs upside down in a sun-free environment at the mild temperature of 27 degrees Celsius. It requires about 14 days for the crop to be completely dry. After this, our warehouse staff trims the leaves and removes sections of the roots. The washing of any dirt marks from the roots in readiness for packing completes the process.
We pack Tanzania garlic in cartons, mesh bags and trays. These receptacles serve dual purposes including storage and retail. This is because of being completely insulated and ventilated. We use loose packages that contain the produce concerning weight. The lowest measure is 2.2 kilograms, followed by 4.5 kilograms. We also have 10-kilogram and 13.6-kilogram weight measures. We touch off the packing process with produce details including the name and variety, the date of packing, the net weight and the source.
The storage parameters for Tanzania garlic include a basic temperature range of 15 to 18 degrees Celsius. We keep the saturation fair with moderate humidity to promote the healing of lesions and cuts on the skins. All our storage facilities have ventilation for proper air circulation.
We transport Tanzania garlic via our custom trucks with controlled environment interiors on the same day of packing. You can expect the dispatch to reach your city after departure in Dar-es-Salaam in a day or two by air.
Indeed, nothing beats the single-or multiple-clove Tanzania garlic in giving a pungent yet delicate aroma to a meal. Whether you want it to entice the taste buds or reduce nausea, you will obtain it fresh direct from Global Good Agricultural Practices (GAP)-certified family growers. We keep the quantity in your exact tonnage by rallying our farmers to grow it in sufficient volumes. We also enhance the deal by customizing the prices to suit your budget. This is why you should make an order today!
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