Processing can be a solution to promote one’s garlic. This is what the Tabanelli Luciana company came up with. Starting with the fresh produce and then dehydrating it, the company is about to market 50-100gr packages of dehydrated garlic. They will be available from halfway through January 2019.
Diego Capellini explains, “We farm 3 hectares with garlic, yet the price is not always that good. We found out that we are the most affected by this as we stand at the top of the supply chain (this occurs with regard to every agricultural sector). Therefore, we decided to dehydrate our garlic in order to solve this situation. We can already rely on a wholesaler who is super happy about this product and he is really looking forward to marketing it."
The precise processes that the company’s garlic undergoes are a secret, but Capellini reveals that “we follow a three-phase process: calibration of our fresh product, ginning and peeling. After that, the little slice of garlic is chopped and then put in the dehydrator with a perfect balance of temperature, humidity and air circulation."
The garlic comes out dehydrated, yet not dry. Therefore, it can keep its positive characteristics while getting rid of all those things that people do not appreciate much, such as the pungent smell.
The entrepreneur continues, “We finished the testing phase and it was a success. We will propose 50-100 gr packages. Also, we conducted some more tests and the customers really appreciated this product, to the point that they asked for more! If the package stays close, the product can last up to 12 months; on the other hand, if it is opened, it can last up to 6 months”.
