Garlic Size Standards and Export Specifications

Understanding Garlic Size Grading

Garlic size grading is the process of sorting garlic bulbs by diameter, measured at the widest point of the bulb. This standardization is critical for international trade as it ensures consistency, facilitates pricing, and meets the specific requirements of different markets. In the Chinese garlic export industry, five primary size grades are recognized and used in commercial transactions.

How Garlic is Graded

After harvest, garlic goes through a multi-step grading process. First, the bulbs are cured (dried) for 7-10 days to toughen the outer skin. Then they pass through mechanical grading machines with calibrated holes that sort bulbs by diameter. Each size grade is then visually inspected to remove damaged, diseased, or deformed bulbs. Finally, the graded garlic is packed according to buyer specifications.

Quality Criteria Beyond Size

• Bulb firmness: should be solid to the touch, not soft or spongy
• Skin coverage: minimum 80% of bulb should be covered by outer skin
• Clove count: typically 8-12 cloves per bulb for standard Chinese varieties
• Absence of mold, rot, or pest damage
• Root trimming: roots should be cleanly cut to 5mm or less
• Stem length: cut to 2-3cm for standard export, or fully trimmed for some markets

Choosing the Right Size for Your Market

Different markets have different size preferences based on consumer expectations, retail standards, and culinary traditions. Understanding these preferences helps you make the right purchasing decision.

Size and Price Relationship

Garlic pricing is directly tied to size grade. As a general rule, each step up in size (e.g., from 5.0cm to 5.5cm) increases the unit price by 10-20%. The price premium for 6.5cm+ garlic can be 50% or more above 5.0cm garlic. This reflects the lower yield of larger bulbs (a smaller percentage of the harvest meets the 6.5cm+ threshold) and the higher demand from premium retail markets.

Frequently Asked Questions