What types of Egyptian garlic are available for export?

Egypt exports fresh green garlic (January-May) with bright green stems and mild flavor, and dried white garlic (year-round) with papery skin, intense flavor, and extended shelf life. Both types are high in allicin content and excellent quality.

What is the Egyptian garlic export season?

Fresh green garlic is available January through May. Dried white garlic is available year-round from storage. Egyptian garlic typically fills the supply gap between Chinese and Spanish seasons.

Why is Egyptian garlic known for high allicin content?

Egypt's climate and fertile Nile Delta soil produce garlic with exceptional allicin levels — the compound responsible for garlic's flavor and health benefits. Egyptian garlic is renowned worldwide for its intense flavor and high allicin content.

What is the minimum order for Egyptian garlic?

Minimum order is 1 x 20ft or 40ft container. Fresh garlic: 5-10 metric tons per container. Dried garlic: 10-22 metric tons. Bulk mesh bags (10kg, 25kg) or consumer bags available.

What are the storage requirements for exported garlic?

Dried garlic stores well at 0-5°C with 65-70% humidity for several months. Fresh garlic requires 0-2°C with 70-75% humidity. Il Mondo maintains proper cold-chain throughout export transit.

How does Egyptian garlic compare to Chinese garlic?

Egyptian garlic offers several advantages: shorter transit time to Europe (7-12 days vs. 4-6 weeks from China), fresher product with higher allicin content, GlobalG.A.P traceability, and compliance with EU MRL standards.

Egyptian White Garlic
Fresh & Dried Varieties

Name: Egyptian White Garlic Export | Fresh & Dry Garlic Bulk
Brand: Il Mondo Export
SKU: White-Garlic-EG-001
Availability: InStock

Premium Egyptian white garlic renowned for intense flavor and high allicin content. Available fresh (January-May) and dried year-round. GlobalG.A.P certified, BRC Grade AA packed. Bulk wholesale to international markets.

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Fresh Produce, Vegetables

GlobalG.A.P Certified | MRL Compliant | EU Export Ready | BRC Grade AA

Product Overview

Egyptian White Garlic

Egyptian garlic is internationally recognized for its exceptional quality, intense flavor profile, and high allicin content. Grown in Egypt's favorable climate and fertile soil, Egyptian garlic fills important supply windows and competes favorably with Chinese and Spanish origins.

Garlic

Complete export quality parameters

Specification	Details
Export Varieties	Fresh/Green Garlic (White & Red)Dry/Cured White Garlic
Size Diameters	40–50mm 50–55mm 55–60mm 60–65mm 70–90mm
Peak Export Season	Fresh: January – May \| Dry/Cured: May – October
Standard Packaging	Fresh: 5kg Cartons \| Dry: 10kg Cartons \| 20kg Mesh Bags
Storage — Dry	0°C at 65–75% RH (low humidity suppresses sprouting)
Storage — Fresh	0–2°C at 95% RH (high humidity preserves freshness)
Moisture Content	Dry/Cured: ≤8% (tested before packing)
Certifications	GlobalG.A.P (GGN) BRC Global Standards Grade AA ISO 9001
MRL Standard	EU Regulation 396/2005 + Indonesian MRL list — ISO 17025 tested
Origin	Egypt (Nile Delta — Dakahliya & Kafr El-Sheikh)
Minimum Order	Spot: 1 × 20ft Container \| Contract: 3–5 containers/season

What is Allicin?
Allicin is the compound responsible for garlic’s characteristic pungent smell and many of its health benefits. Higher allicin content means:

More intense flavor
Greater antimicrobial properties
Enhanced health benefits

Why Egyptian Garlic?
Egypt’s climate and fertile Nile Delta soil produce garlic with exceptional allicin levels. Egyptian garlic is renowned worldwide for:

Intense, authentic garlic flavor
High allicin content (often higher than Chinese origin)
Firm texture and plump cloves
Clean, white appearance

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FAQ AboutEgyptian Garlic Export

How do you ensure low moisture and prevent mould in cured Egyptian garlic?

Our post-harvest process dries bulbs to ≤8% moisture using controlled ventilation drying floors. We pack in ventilated cartons or mesh bags and ship at 0°C with low humidity (65–75% RH).
This combination of low moisture content, ventilated packaging, and low-humidity cold storage completely suppresses sprouting and fungal (Penicillium, Aspergillus) growth — the two main quality risks for garlic in long-haul transit.

What is the difference between fresh/green garlic and dry/cured garlic?

Fresh/Green garlic (January–May): Harvested before the outer skins have dried fully. White or red skins, higher moisture content, milder flavour, shorter shelf life of 4–8 weeks. Requires 0–2°C cold chain at high humidity.
Dry/Cured garlic (May–October): Fully dried to ≤8% moisture with papery white skins. Pungent aroma, long shelf life of 6–12 months at 0°C. The standard format for wholesale, retail, and food service markets globally.

Which size grade of Egyptian garlic is most popular for EU supermarkets?

The 55–65mm bulb diameter range is the most popular for EU retail programs, fitting standard consumer pack sizes (loose or netted bags). 60–65mm and 65mm+ are preferred for premium retail positioning.
For catering and food service, 50–55mm is widely used. Industrial and processing buyers typically purchase 40–50mm.

Egyptian White Garlic
Fresh & Dried Varieties