Overview
The commercial appeal of frozen over dehydrated garlic is flavour retention, which makes the freezing process itself the thing worth asking about.
Grades, cuts, and formats
These are the formats commonly traded from Egypt. They serve different applications rather than representing quality tiers, so the format should follow the finished product, not the price.
Peeled cloves
Whole cloves, peeled. The premium format, used where garlic is visible or where whole-clove texture is required.
Diced 3-5mm
Fine dice for sauces, marinades, and prepared foods.
Crushed
For paste, sauce, and industrial flavouring applications.
Technical specifications
| Form Options | Peeled cloves, Diced: 3-5mm, Crushed |
|---|---|
| Storage Temperature | -18°C or colder |
| Microbiology Limits | E. Coli < 10 cfu/g, Salmonella: Absent/25g |
| Packing Configurations | 1×10kg carton bulk, 4×2.5kg bags |
| Packing options | 1×10kg bulk; 4×2.5kg bags |
| Harvest season | Apr–Jul (peak May, Jun) |
| Container fit (40ft HC reefer) | 10kg cartons, 100 cartons per pallet, 20 pallets per container |
Sourcing notes for buyers
- Harvest runs April through July with peak in May and June — the shortest window of any product in the range. Programs must be agreed well ahead.
- Microbiological limits: E. coli under 10 cfu/g, Salmonella absent in 25g.
- Currently offered into EU and North America.
- Storage at -18C or colder. Flavour compound retention is the main commercial advantage over dehydrated garlic, and it depends on consistent cold chain.
Frequently asked questions
When is the Egyptian garlic season?
April through July, with peak volume in May and June. This is the shortest harvest window of any product in the Egyptian IQF range, so programs need to be agreed well ahead of the season.
What formats are available for IQF garlic?
Peeled whole cloves, diced at 3-5mm, and crushed.
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