“This year, the total crop quantity for Chinese garlic is similar to that of last year,” said John Huang, an importer of Black Garlic based in Halifax, Nova Scotia. Black garlic is made by taking white garlic and fermenting it at high temperatures, so the supplies of white garlic go a long way toward determining the supplies of Black garlic. Huang noted that with no increase in white garlic, prices for black garlic will remain robust.
“This means the cost of the raw material for black garlic has remained at a high level,” said Huang.
Huang sources his black garlic from the Shangdong and Yunnan provinces in China. The product from Shangdong features multiple cloves, whereas the product from Yunnan is smaller and is only one clove. Cold storage facilities mean the product can be stored and shipped year-round, and Huang said his main markets remain the US, Canada, Singapore, Australia, France, Germany, South Korea, Japan, China and the UK.
