Egyptian White Garlic Fresh/Green & Dry/Cured
Renowned for intense flavour, high allicin content, and exceptional shelf life.
Available in fresh green formats from January to May, or meticulously dried and cured from May to October.
Il Mondo Export supplies Egyptian White Garlic (Allium sativum) in two commercial formats: Fresh/Green Garlic — harvested before full drying, available January to May with bright white skins and high moisture content for immediate consumption; and
Dry/Cured Garlic — fully cured to below 8% moisture, packed in ventilated cartons or mesh bags, available May to October and offering a long shelf life for wholesale distribution and retail programs.
Egyptian garlic is internationally recognised for its pungent aroma, high allicin concentration, and large, firm bulbs. All Il Mondo garlic is carefully graded by bulb diameter (40mm to 90mm) and shipped under strict temperature and humidity controls to prevent sprouting and fungal growth.
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category:
Fresh Produce / Vegetables
Why Source Dates from Egypt with Il Mondo?
Egypt is the world's largest date producer. By combining the early harvest of fresh Barhi (August–October) with our long-running Medjool and semi-dry campaigns (September–March), Il Mondo provides a single, reliable origin for your entire winter and pre-Ramadan demand.
Our dates are grown in low-pest desert environments, ensuring exceptional cleanliness and taste. Every export lot is conditioned to optimal moisture levels, packed in food-grade liners, and shipped with continuous temperature data logging.
Juice Yield Guarantee
Minimum 45% juice content guaranteed — frequently exceeding 50% during peak harvest in March and April. Each batch tested before packing.
Dual-Class Sorting
Advanced optical sorting separates Class I (retail — uniform appearance) from Class II (industrial juicing — optimised for internal quality). You choose.
Brix/Acid Balance
Egyptian Valencias are bred for the ideal sweetness-to-acidity ratio required by juice processors. Brix and acid ratio tested at packing on every production run.
Industrial Packaging
Available in 500kg industrial bins for juice processors, or standard 15kg telescopic cartons for retail programs. Custom packaging on request.
The Egyptian Valencia Season: February to June
Valencia oranges are Egypt’s longest-running and most robust citrus export. As the winter citrus season ends in Europe, the Egyptian Valencia season reaches its peak. Because of their naturally robust rind and excellent keeping qualities, our Valencias offer exceptional shelf life — providing a reliable bridge of fresh citrus deep into the European spring and early summer.
For juice processors, the February–May window is the most critical supply period of the year. Il Mondo’s fixed weekly loading schedules from Alexandria ensure your production lines never stop — whether you need retail-grade Class I cartons or high-yield Class II industrial bins.
5 Months
45%+
Weekly
Want Guaranteed Volume & Fixed Pricing?
Don’t leave your juicing programs vulnerable to spot market fluctuations. Il Mondo’s Contract Farming program allows processors and retailers to lock in Valencia volumes, specific industrial or retail packaging, and fixed pricing before the season begins.
✅ Guaranteed container volumes — maintain continuous production for your juicing facilities
✅ Fixed quarterly pricing — protect your procurement budget from late-season market spikes
✅ Tailored packaging — choose between 15kg retail cartons or large-scale industrial bins
✅ Custom MRL profiles — perfectly aligned with your national or retailer-specific pesticide limits
✅ Priority loading — ensure your supply chain never stops
Frequently Asked Questions 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.
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