Garlic Container Loading Guide

Container Selection and Preparation

Selecting the right container and preparing it properly is the first step in ensuring your garlic arrives at its destination in optimal condition. For most garlic shipments, a standard 20-foot dry container (20'GP) is used. For longer transit times or routes passing through high-temperature zones, a refrigerated container (reefer) may be necessary.

Container Pre-Loading Checklist

• Container is clean, dry, and odor-free
• No physical damage to walls, floor, or doors
• Door seals are intact and functional
• Floor is free of nails, splinters, or protrusions
• Ventilation openings (if equipped) are clear
• Container has been pre-cooled (for reefers only)

Loading Methods

Palletized Loading

Palletized loading is the preferred method for most export shipments. Cartons are stacked on wooden or plastic pallets (typically 1.0m x 1.2m), then wrapped with stretch film. Pallets are loaded into the container using a forklift. This method protects the garlic from direct contact with the container floor, improves air circulation, and facilitates unloading at destination.

• Standard pallet: 1.0m x 1.2m, load height up to 1.8m
• Cartons per pallet: approximately 70-80 cartons (20kg each)
• Pallets per 20'GP: typically 10-12 pallets
• Use corner boards and edge protectors to prevent crushing
• Leave 5-10cm gap between pallet stacks and container walls for airflow

Floor Loading (Hand-Stuffed)

In floor loading, cartons are stacked directly on the container floor without pallets. This method allows for higher total weight (up to 28MT in a 20'GP) but requires more labor and provides less airflow. It is commonly used for destinations where pallets are not needed or when maximizing container payload is critical.

Ventilation and Temperature Management

Garlic produces moisture and heat during storage and transit. Without proper ventilation, this can lead to condensation, mold growth, and quality loss. In dry containers, ensure the ventilation vents are open and that carton stacking allows air circulation. In reefer containers, set the temperature to 0-2 degrees Celsius with the vents set to 25% open (or as recommended by the carrier).

Pre-Loading Quality Inspection

Before loading, conduct a final quality inspection of the garlic. Check for:

• Correct size grading as per the purchase order
• Bulbs are firm, well-cured, and properly dried
• No visible mold, sprouting, or pest infestation
• Outer skin coverage is at least 80%
• Cartons are properly sealed and labeled
• Net weight matches the packing list

Loading Documentation

Document the loading process with photographs and a loading report. This serves as evidence of the condition of goods at the time of loading and can be invaluable in case of disputes or insurance claims. The loading report should include container number, seal number, total carton count, total weight, loading date, and photographs of the loading process.

Frequently Asked Questions