Project Report For Garlic Processing

Introduction

Project report for Garlic Processing is as follow

Of all bulbous agricultural crops, garlic is among the most significant. Garlic has been cultivated for culinary, antimicrobial, and medicinal reasons for thousands of years. Garlic gets its name from the ancient English word “gar,” which means “apparently,” pointing to the clove. It is said to have originated in Central Asia and subsequently spread to the Mediterranean region. Trading parties from India arrived in the Middle East around 3000 BC, when they introduced garlic to the ancient Babylonian and Assyrian empires, which adored the herb and spread it throughout surrounding civilizations. It is now cultivated all over the world.

Garlic is one of the most important commercial spice plants, and its unique flavour (volatile organosulfur component ‘Allicin’) is prized for seasoning and flavouring vegetarian and non-vegetarian foods. Another important area in the pharmaceutical industry, notably in the Unani and Ayurvedic fields.

Ayurvedic medicine is a system of medicine that has been performed for hundreds of years.

Garlic flourishes under a wide range of climatic situations. It, on the other side, cannot endure temperature extremes. In both the summer and the winter, it requires a moderate temperature. Short days and a cool, wet atmosphere during vegetative growth are ideal for the development of bulbs. Until the bulb development stages and during maturity, the weather should be warm and dry. During its previous 2 months of growth, garlic requires temperatures of 32° to 50°F (0-10°C) and is unaffected by hot weather.

It flourishes at levels of 1000 to 1400 metres above mean sea level. Long days and high temperatures are ideal for garlic bulb development. Bulb production is greatest whenever the temperature was around 25 and 30 degrees Celsius.

Market potential & Strategy

China, Egypt, India, Turkey, South Korea, and Spain are the world’s leading garlic producers. Garlic is commercially grown all throughout the country. Garlic is harvested in India in the months of March and April and preserved for the rest of the year. Therefore, retaining the quality and quantity of garlic during storage is extremely difficult due to regular changes in climatic conditions. As a result, there is a shortage of garlic bulbs on the market compared to the demand. 

This is where the significance of processing technologies comes into play. Some examples include dry cloves, garlic paste, slightly processed garlic, and dehydrated powder. Primary processing is performed. strengthened. The main goal of processing is to ensure maximum availability during the off-season. Garlic processing must be emphasized and increased via basic, low-cost technology. It’s also used to make either steam-distilled essential oil or solvent-extracted essential oil.

Dehydrated garlic flakes, garlic slices or rings, garlic grits, garlic tablets, garlic pickles, garlic powders, digestive churns, paste, and garlic salts are the most popular processed garlic products at national and international stages due to their nutritional value. Medicinal qualities, formulations, and health benefits. Indian garlic is substantially superior in terms of nutritional quality and flavouring components, and as a result, it is in higher demand in ethnic markets in Singapore, Indonesia, Bangladesh, Sri Lanka, the Philippines, and the European Union.

Sample Report

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