Black garlic overview
What is black garlic
Black garlic is a unique technology from Japan Featured garlic fermented cooked into
processing refining. Cooked after a long period of fermentation, garlic original proteins into
amino acids, carbohydrates broken down into fructose and garlic from the milky become
dark brown, which is the origin of the name of the black garlic.
2, black garlic Production
The selection of raw materials → the refrigeratory storage → Selection → the raw material
Zhuangpan → → enzymatic fermentation sterilization soak washing → drying garlic →
classification → Packaging → Quality Inspection → factory sales.
3, black garlic nutrients
Black garlic nutrients is the center of the material production of the body’s immune cells
and blood cells, is essential for human health and the restoration of human fatigue
substances associated elements. It retained the original composition of raw garlic on the
basis of and took raw garlic itself is transformed into the human body every day of the 18
amino acids essential protein, thereby rapidly absorbed by the body. Black garlic SOD
(superoxide dismutase) activity was 10 times that of ordinary garlic; polyphenols as
antioxidants black garlic (generated due to photosynthesis plant pigment composition) is
more than 10 times that of ordinary garlic.
Production, processing and export situation of black garlic
1, production and processing of our black garlic
Our enterprise for the production of black garlic dozen, mainly located in Shandong,
Henan, Liaoning, Jiangsu, Zhejiang, Fujian, Shandong number of firms in the production of
black garlic, accounting for the country’s l / 3. Black garlic production and processing
showed the following characteristics:
(1) the obvious geographical advantages, close to the raw material producing areas.
Shandong, for example, the Shandong Province garlic acreage in recent years ranked first
in the country, while the number of black garlic processing plant in Shandong is the first
(2) production equipment is simple, the scale effect is not obvious. This stage the majority
of black garlic enterprise production workshop facilities, production capacity is weak.
(3) mainly rely on the introduction of the production process. The early black garlic is the
unique technology from Japan, domestic enterprises through learning and trial-and-error
research, technology transfer or go to Japan and South Korea gradually mastered this
(4) The local government support mainly. Still belong to the infancy as an emerging
technology in China, local governments have introduced policies in response to the
guidelines of the national agricultural science and technology innovation, and strong
support for the deep processing of agricultural industry.
2, the basic situation of black garlic exports
January 28, 2008, by the only exit of the Northeast region of black garlic producers – Dalian
Hua Valley Garlic Industry Co., Ltd. production batch weight of 1092 kg, the value of ¥
30,000 black garlic, Inspection and Quarantine Bureau in Liaoning comprehensive by
micro-organisms, heavy metals, pesticides residues under the supervision of the rigorous
testing of the three aspects of the 14 monitoring project, successfully exported and
arrived in Japan, opened a new chapter of black garlic exports.
The black garlic exports far the largest country in the United States, followed by the
European Union, Southeast Asia, Australia. Is gradually rising demand in the United
States, Canada, United Kingdom, France, Italy, Russia, New Zealand, Saudi Arabia, United
Arab Emirates, Japan, South Korea, Singapore, Malaysia, Australia and other countries
and regions, products are gradually entering the local shopping malls, supermarkets,
restaurants and pharmacy sales.
3, more and more foreign customers why black garlic
It is full of mysterious “black garlic” since the birth of date, Japanese scientists efficacy
depth study of black garlic. Famous Japanese physician, Hirosaki University School of
Medicine professor Sasaki even a by rats proved, black garlic’s active ingredients can
improve the immune system, has a very strong effect on the inhibition of cancer clinical
multiple anti-cancer success stories.
The famous Japanese the molecular cell expert, Mie University Professor Taguchi wide,
research results show that black garlic is strong antioxidant with anti-aging, lowering blood
pressure, lowering blood pressure, lowering blood sugar, anti-thrombotic, cholesterol,
cure constipation, beauty and the role of anti-fatigue.
In France, black garlic is increasingly welcomed by everyone. Mainly because of the black
garlic in the production process does not add any additives and pharmaceutical
ingredients, is a natural health care food. Fermented black garlic ripening to reduce raw
garlic stimulation of the stomach, and the resulting sulfide to reduce the unpleasant tone
of garlic, eat mouth like candied fruits, like soft, also can be used as a snack or dessert to
Third, to promote the export of black garlic Suggestions
1, the problems faced by the black garlic exports
Export shorter black garlic processing in China has just started, and is still facing many problems:
(1) black garlic production in China is in the infancy of the industry, the international market
awareness is not high enough.
(2) long black garlic production cycle fermentation ripening generally takes about two
months, low yield, delivery slow, for less than the products.
(3) the price is high, the majority of the market is difficult to accept. In Singapore, the most
expensive price of black garlic, reaching 68 new coins a bag, the equivalent of more than
(4) black garlic production technology is not yet universal, technical barriers to trade
higher, less the number of manufacturing enterprises, it is difficult to form a large-scale
2, to develop the the black garlic deep processing of products, further promote the export
of black garlic
The face the black garlic export existing problems as well as the intense competition of the
international market, the export of pure black garlic already can not meet the demand of
the market, the need to further explore the following recommendations:
First, the increase in the number of exhibitors of the international exhibition, improve
product awareness. Second, improve product quality, enhance service and brand
awareness, and thus greatly enhance the comprehensive competitiveness of the
products. Can take several factories shareholding joint, common brand, thereby
enhancing the scale, increase production, reduce costs and other measures. Again, the
strengthening of international market research (including research on the local retail and
wholesale markets, supermarkets), and learn more about the needs of the target market.
Finally, to further explore the black garlic deep processing products. Some foreign
restaurant also has introduced black garlic black garlic recipe ingredients: Italian black
garlic noodles, black garlic honey yam, black garlic Sea Cucumber, black garlic, cashew
nuts, black garlic health soup, black garlic sauce Charolais filet steak, grilled banana clip
black garlic sauce, salad, etc.; currently being developed black garlic: black garlic powder,
black garlic, black garlic sauce, black garlic juice, black garlic, vinegar, black garlic, soy
sauce, black garlic capsule black garlic biscuits, black garlic, sugar, black garlic, wine,
black garlic tea, black garlic cosmetics, black garlic mask as soon as possible to improve
the intrinsic quality of products, appearance, quality and value of the goods, increase
promotional efforts to seize the domestic and foreign markets.
With more and more attention to modern health regimen, the black garlic sales areas will
be more wide. The saying goes, “Where there is market demand there”, I believe the black
garlic exports of the road will go farther and farther.