Small Packing Garlic 2015 new crop of the garlic with best quality

Quick Detail:

Style: Fresh
Product Type: Liliaceous Vegetables
Type: Garlic
Cultivation Type: Organic
Size (cm):  4.5cm, 5.0cm, 5.5cm, 6.0cm, 6.5cm
Certification: Global Gap, SGS, HACCP, ISO 9001
Weight (kg): 10/20
Place of Origin: Shandong China (Mainland)
Brand Name: Garlic
Model Number: G029
H.S Code (NCM): 0703.20
Harvest Time: in May
Supply Period: all the year round
Packages: 200g, 250g, 500g, 0.5lbs, 1lbs, 1kg, 3p, 4p, 5p, 10kg, 20kg ( carton/bag) ---according to customer's requirement
Colors: Pure White Garlic & Normal White
Garlic Uses: Cooking, Medicinal, Seeds, Industrial
Origin: local production
Advantage: intergrating process, store and export in a body

Description:

6.5cm fresh normal white red garlic original red garlic in the cold storage
1. Variety available: normal white garlic, pure white garlic
2. Grade: Excellent quality, all kinds of garlic
3. Processing base: Jinxiang, Shandong, China
4. Supply period: all the year round
4.1)  Fresh seasons: Early June to Sep.
4.2)  Cold storage seasons: Sep. to next June
5. Supply capacity: 3,000MT/year
6. Size: 4.0cm / 4.5cm / 5.0cm / 5.5cm / 6.0cm / 6.5cm
7. Packing:
7.1) Loose packing: 20kg/mesh bag, 15kg/mesh bag, 10kg/mesh bag, 5kg/mesh bag, 20kg/ctn, 15kg/ctn, 10kg/ctn, 8kg/ctn, 6kg/ctn, 5kg/ctn, 4kg/ctn
7.2) Small packing: 3pcs/net bag, 4pcs/net bag, 5pcs/net bag,
                    250g/net bag, 500g/net bag, 1000g/net bag
7.3) Customer’s packing available upon request.
8. Minimum order: 40RHC
9. Conveyance:
9.1) 25MT per 40RHC: carton + mesh bag packing
9.2) 28/30MT PER 40RHC: mesh bag packing
9.3) 26MT per 40RHC: carton bulk packing
10. Price terms: EXW, FOB
11. Rich experience of profession exportation ensures us to deal the whole situation efficiency and with high quality.
12. Inspection Certificate: Certificate of Origin, Phytosanitary Certificate and Inspection Certificate of Quantity.

Medicinal use and health benefits

Animal studies, and some early research studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals. Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits. Another study showed supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol. The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells (RBCs), a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule.

A 2012 meta-analysis of randomized, double-blind, placebo-controlled trials looking at the effects of garlic on serum lipid profiles, found garlic was superior to placebo in reducing serum total cholesterol and triglyceride levels. Compared with the placebo groups, serum total cholesterol and triglyceride levels in the garlic groups was reduced by 0.28 (95% CI, −0.45, −0.11) mmol L⁻¹ (P = 0.001) and 0.13 (95% CI, −0.20, −0.06) mmol L⁻¹ (P < 0.001), respectively.

Allium sativum has been found to reduce platelet aggregation and hyperlipidemia.

In 2007, the BBC reported Allium sativum may have other beneficial properties, such as preventing and fighting the common cold. This assertion has the backing of long tradition in herbal medicine, which has used garlic for hoarseness and coughs. The Cherokee also used it as an expectorant for coughs and croup. However, in contrast to these earlier claims concerning the cold-preventing properties of garlic, a 2012 report in the Cochrane Database of Systematic Reviews concludes that "there is insufficient clinical trial evidence regarding the effects of garlic in preventing or treating the common cold. A single trial suggested that garlic may prevent occurrences of the common cold but more studies are needed to validate this finding. Claims of effectiveness appear to rely largely on poor-quality evidence."

Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has been shown to prevent some complications of diabetes mellitus. People taking insulin should not consume medicinal amounts of garlic without consulting a physician.

Garlic was used as an antiseptic to prevent gangrene during World War I and World War II. More recently, it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis.

Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush. Garlic can be used as a disinfectant because of its bacteriostatic and bactericidal properties.

Garlic has been found to enhance thiamin absorption, and therefore reduces the likelihood for developing the thiamin deficiency beriberi.

In 1924, it was found to be an effective way to prevent scurvy, because of its high vitamin C content.

Garlic has been used reasonably successfully in AIDS patients to treat Cryptosporidium in an uncontrolled study in China. It has also been used by at least one AIDS patient to treat toxoplasmosis, another protozoal disease.

Garlic supplementation has been shown to boost testosterone levels in rats fed a high protein diet.

A 2010 double-blind, parallel, randomized, placebo-controlled trial, involving 50 patients whose routine clinical records in general practice documented treated but uncontrolled hypertension, concluded, "Our trial suggests that aged garlic extract is superior to placebo in lowering systolic blood pressure similarly to current first line medications in patients with treated but uncontrolled hypertension."

Storage

Domestically, garlic is stored warm [above 18 °C (64 °F)] and dry to keep it dormant (lest it sprout). It is traditionally hung; softneck varieties are often braided in strands called plaits or grappes. Peeled cloves may be stored in wine or vinegar in the refrigerator. Commercially, garlic is stored at 0 °C (32 °F), in a dry, low-humidity environment. Garlic will keep longer if the tops remain attached.

Garlic is often kept in oil to produce flavored oil; however, the practice requires measures to be taken to prevent the garlic from spoiling. Untreated garlic kept in oil can support the growth of Clostridium botulinum which causes the deadly botulism illness; refrigeration will not assure the safety of garlic kept in oil. To reduce this risk, the oil should be refrigerated and used within one week. According to wikihow, the garlic immersed in oil should be stored in the freezer and not the fridge. Commercially prepared oils are widely available. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products. Two outbreaks of botulism related to garlic stored in oil have been reported.

In 1961, Chester Lilley from Kent in England was the first person to transform garlic into a pill form for storage. Although not widely accepted at the time for culinary uses, a capsulate solution for both the storage and simple dosing of garlic has become commonplace.

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