Garlic
has got an internal germination. Garlic with long internal
germination has no commercial value. The harvest time of Henan
and Shandong garlic of China is in June. At the time of harvest,
garlic germination is only 10% of the total garlic clove section
length. This situation can be kept for 3 months without significant
change. So from June to end August it is safe to put garlic
outside cold storage in north China as in summer the outside
temperature is high, above 25 C. After August we keep our
garlic in our cold storage warehouse to ensure no germination
growth. However, after end August we can still ship outside
cold storage garlic from south China for about 1-2 months
because in south China temperature is higher than in north.
But if we are shipping to you from Qingdao which is in north
China, we have to use the cold storage or reefer garlic after
end August so that its germination will not move.
Using reefer HQRF containers should be able to guarantee you
safely against humidity damage and sprouting, because normally
reefer containers set the temperature at -3 C or 27 F (for
more details please click here). This is the safe temperature
to keep the garlic from internal germination growing. If you
need we can also put an independent Ryan temperature recorder
inside the container to keep a record of the temperature chart
during the transit. Each Ryan recorder costs $30.
Garlic is safe from internal germination growing or sprouting
at a temperature range either above 25 C or below 0 C. If
between 0 C and 25 C then its germination will easily grow.
So if your country's local temperature is above 25 C it should
be safe after you unload the container for at least one month
to 45 days before the germination grows out of the garlic.
In other words, you have a 30-45 day shelf life as long as
your local temperature is above 25 C. Otherwise the shelf
life is rather shorter. Normally shipping companies like Maersk
sets the humidity control at 65%. Ventilation can be set at
closed at the middle or late stage of the season because the
skin of the garlic is already dry. But once you unload the
garlic out from reefer containers you must stack them under
good ventilation. Stack them rather loosely instead of tightly.
If possible get an electric fan to blow wind on them.
Sometimes
garlic may get temperature burn. People call it burnt garlic
or waxed garlic (see some pictures below). This is because
the garlic may have got too much sunshine or too low
temperature in the cold storage.
If HQRF container is always plugged in with
electricity at the set temperature and humidity, it will
not go bad in transit to your destination.
In summer, for destination ports in Asian countries, we
can safely ship the garlic in one door open 20' FCL dry
container to save the ocean freight.
We have many years of experience to ship
good quality garlic to you, and help you to store better in
your country, avoiding any bad germination or burnt garlic
to happen.
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