Jinxiang Hongrun Foods Co., Ltd
Jinxiang Hongrun Foods Co., Ltd. is established in 2014, which is a professional garlic producer and exporter. We are source factory,The factory is located in Jinxiang County (The Hometown of Chinese Garlic), Jining City, Shandong Province, China. We have rich experience in growing, harvesting, selecting, processing, packing, refrigerating, transporting, and exporting. And We have processing workshop 6000㎡, 13 cold storage with capacity of over 10,000 Tons. The annual sale volume of our factory is up to 30,000 Tons. So we are able to provide our customers top quality garlics, competitive price, fast delivery and best service.
Why Choose Us
Our Factory
And we have processing workshop 6000㎡, 13 cold storage with capacity of over 10,000 tons. The annual sale volume of our factory is up to 30,000 tons.So we are able to provide our customers top quality garlics, competitive price, fast delivery and best service.
Rich Experience
We have rich experience in growing, harvesting, selecting, processing, packing, refrigerating, transporting, and exporting.
Production Equipment
And we have processing workshop 6000㎡,13 cold storage with capacity of over 10,000 tons.
Quality Assurance
We are able to provide our customers top quality garlics, competitive price, fast delivery and best service.
According to statistics, China's annual garlic exports have exceeded 2 million tons in recent years and are continuously increasing. And among them, a considerable portion of garlic has also been exported to Europe, North America, Southeast Asia and other places, receiving high praise and recognition from many international customers.
Our factory is located in Jinxiang, the capital of garlic. The workers are also from local farmers. They have long-term experience in growing garlic, so they also have a unique understanding and technology in handling garlic. We also have strict management technology and strict quality assurance.
4p garlic can be applied to a variety of garlic specifications, from 4.5 to 6.0, including from fresh garlic to frozen garlic, from white garlic to red garlic.Deeply loved by consumer.Garlic is a common ingredient and traditional Chinese medicine. It is the bulb of garlic, a plant of the lily family.
Garlic is a highly nutritious vegetable with many benefits for human health. Garlic contains a lot of natural antibiotics, which can effectively prevent colds and other infectious diseases. Especially in the cold winter, eating more garlic can enhance the body's immune system and reduce the risk of illness.
In recent years, organic raw garlic has become increasingly popular in foreign markets. Its natural organic characteristics and rich nutritional content make people love it even more. With the gradual popularization of environmental awareness, organic food is also favored by more and more people, becoming a popular choice for healthy eating.
Garlic is a highly nutritious ingredient that not only provides our body with many essential nutrients, but also prevents and treats some diseases. If you want to purchase a large amount of garlic, it is recommended to choose 10kg loose garlic, which can meet your needs and enjoy a more affordable price.
Garlic with a specification of 4.5 is a high-quality agricultural product with multiple nutrients and medicinal value, making it highly popular among consumers. The sales market of garlic is not limited to the domestic market, but its overseas sales market is also very broad and highly favored by foreign consumers.
From the sales of 5.0cm garlic, it can be seen that its demand is constantly increasing. More and more countries have become importers of garlic from China, mainly including the United States, Europe, Southeast Asia, etc.
Garlic is one of the important edible and medicinal plants in China. It has high nutritional value and is rich in a large amount of sulfides, vitamins, and minerals. Meanwhile, garlic also has excellent health benefits, which can promote human health and prevent diseases.
Garlic raw can mainly promote appetite, help digestion, bacteriostatic and sterilization and other effects, and can have a good conditioning effect.Promote appetite: Garlic head can achieve the effect of stimulating the secretion of gastric juice, increase appetite, and effectively improve the symptoms of loss of appetite.Help digestion: Garlic can accelerate the absorption and digestion of food by promoting the secretion of gastric juice, and effectively improve abdominal pain caused by indigestion or reduce the amount of food.Bacteriological sterilization: Garlic contains a certain amount of allicin, which has a strong bactericidal effect, which can disrupt the growth and metabolism of bacteria, thus reducing the reproduction of bacteria and achieving the effect of assisting in killing bacteria.
Advantages of 5p Garlic
Contains Compounds With Medicinal Properties
Much of garlic's therapeutic acclaim is down to an active compound called allicin. This sulphur-containing compound gives garlic its pungent smell and distinctive taste. Luckily for us cooks, the action of chopping or crushing stimulates the production of allicin. But it is thought that the application of heat may inhibit some of the perceived medicinal properties, making it best to add garlic late in the cooking process.
May Reduce The Risk Of Heart Attacks
Much research has focused on garlic's potential in reducing the risk of heart disease and helping to manage cholesterol levels. Several studies suggest that garlic makes platelets (the cells involved in blood clotting) less likely to clump together and accumulate on artery walls; this means garlic acts like an anticoagulant and by so doing reduces the risk of heart attacks.
May Help Manage Blood Pressure
Garlic may also lower blood pressure through its ability to widen blood vessels, allowing blood to flow more freely.
Has Antimicrobial And Antifungal Properties
Garlic has a long history of use as an infection fighter against viruses, bacteria and fungi. It has been referred to as 'russian penicillin' to denote its antibacterial properties, once again attributed to the compound allicin. Some skin conditions, such as warts and insect bites, may also respond to garlic oil or a crushed raw garlic clove.
How to Incorporate 5p Garlic into Your Diet
Use It To Season Veggies
Cook minced garlic in a pan with oil to infuse the oil with a yummy garlic flavor. Then add your favorite veggies. Alternatively, if you don't have fresh garlic on hand, you can use powdered garlic later in the cooking process.
Add It To Rice
Adding garlic to rice dishes, like fried rice, gives it so much flavor. Plus, it pairs well with most proteins and veggies. Our easy, step-by-step guide for making fried rice is a great place to start.
Mix It Into Stews Or Curries
Garlic is often used in curries in parts of Asia and stews in parts of Latin America. Again, it's all about adding flavor and nutrition. Try this Chickpea & Potato Curry for a flavorful, vegetarian curry with garlic.
Make A Homemade Salsa
Salsa is one of the most underrated ways to get more veggies. You can purchase jarred salsa, but why not try making it at home? This Roasted Tomatillo Salsa incorporates plenty of veggies including tomatillos, jalapeños, onion and-you guessed it-garlic!
Flavor Proteins With It
Garlic goes well with almost every type of protein, such as fish, chicken, pork and beef. It also goes great with plant-based proteins like beans and tofu. Try the Garlic-Herb Chicken Cutlets & Garlic-Herb Tuna recipe for inspiration. You can also use a similar seasoning blend with other proteins.
Add It To Pasta
Whether you're having pasta with a red sauce, creamy sauce or oil, garlic goes great in just about every pasta dish. If you need ideas, try this Lemon-Garlic Pasta with Salmon or this Simple, Delicious Pasta Aglio e Olio (with Garlic and Oil).
Hardneck Vs Softneck Garlic
Softneck garlic
Stem and bulb formation: Softneck garlic varieties lack the central stalk or "scape" found in hardneck garlic. Instead, they have soft, flexible stems that are braided easily. Softneck garlic usually forms multiple layers of smaller cloves around the central core. The cloves are usually smaller and can be harder to peel than hardneck varieties.
Flavor and culinary characteristics: Softneck garlic generally has a milder, sweeter flavor than hardneck garlic. It tends to be more versatile in culinary applications and is commonly used in dishes that require a subtle garlic taste.
Storage and shelf life: Softneck garlic has an extended shelf life, often lasting 6-12 months when stored properly. It stores better than hardneck because it has more dense heads and tightly wrapped cloves, and is thus harder to peel. These tighter, multiple layers of cloves provide better protection against moisture loss. Its long shelflife is part of the reason it is more heavily cultivated, and thus available in the grocery, than hardneck garlic. It also grows in a wider range of climates adding to its advantage in total cultivation.
Hardneck garlic
Stem and bulb formation: Hardneck garlic varieties produce a hard, central stalk or scape that emerges from the center of the bulb. The scape often curls and produces a flower bud at the top. Hardneck garlic typically forms fewer, larger cloves around the central stalk. It is also much easier to peel than softneck garlic.
Flavor and culinary characteristics: Hardneck garlic tends to have a stronger, more robust flavor compared to softneck garlic. It often exhibits complex flavor profiles with subtle nuances. Hardneck garlic is commonly favored by chefs and garlic enthusiasts for its rich, bold taste.
Storage and shelf life: Hardneck garlic has a shorter shelf life compared to softneck garlic. It typically stores well for around 3-6 months under proper conditions.
Types of 5p Garlic
Elephant Garlic
Follow the same directions as for other garlic varieties, but increase spacing to 25cm. Plant from september.
Wild Garlic
Plant cloves 2-5cm deep, 25cm apart. Keep well watered the first year and do not pick any plants. Wild garlic seed heads should also produce viable seed and assist in the spread of your wild garlic area.
Rocamboles
Hardneck types produce beautiful floral spikes. These can be snapped off almost as soon as they appear to encourage the plants resources back down towards the bulb. Also known as scapes these can be sautéed and enjoyed like a garlicky green bean or asparagus or even made into a delicious pesto.
Hardnecks
Produce a hard flowering spike. Cloves form around a central stem. Typically planted in the autumn for harvest end of june - july. Hardnecks are typically hardier when growing and stronger in flavour.
Softnecks
Produce a softer stem with no flowering spike, typically more cloves to a bulb, bunched together in tight circles. Typically easier to grow, with good keeping qualities.
Special Precautions and Warnings
When Taken By Mouth: Garlic is likely safe for most people. Garlic has been used safely for up to 7 years. It can cause side effects such as bad breath, heartburn, gas, and diarrhea. These side effects are often worse with raw garlic. Garlic might also increase the risk of bleeding and cause allergic reactions in some people.
When Applied To The Skin: Garlic products are possibly safe. Gels, pastes, and mouthwashes containing garlic have been used for up to 3 months. But garlic might cause skin damage that is similar to a burn. RAW garlic is possibly unsafe when applied to the skin. It might cause severe skin irritation.
Pregnancy And Breast-feeding: Garlic is likely safe to take by mouth in the amounts normally found in food. Garlic is possibly unsafe when used in medicinal amounts during pregnancy and when breast-feeding. There isn't enough reliable information about the safety of applying garlic to the skin if you are pregnant or breast feeding. Stay on the safe side and avoid use.
Children: Garlic is possibly safe when taken by children in doses of up to 300 mg three times daily for up to 8 weeks. There isn't enough reliable information to know if garlic is safe when used in larger doses or for longer than 8 weeks. It is possibly unsafe to apply raw garlic to the skin. It might burn the skin.
Bleeding Disorder: Garlic, especially fresh garlic, might increase the risk of bleeding.
Surgery: Garlic might prolong bleeding and interfere with blood pressure. Garlic might also lower blood sugar levels. Stop taking garlic at least two weeks before a scheduled surgery.
5p Garlic Production
Planting
Garlic is a perennial plant that requires a cold period to initiate growth. In Ontario, garlic is grown as a winter annual - planted in the fall and harvested the following summer. Although fall planting is recommended, it is possible to plant in the spring. Place planting stock in cold storage prior to planting to allow proper bulb development.
Planting Location And Soil Preparation
Garlic can be grown successfully in a wide range of soil types and is grown in most cultivated areas of Ontario.
Soils with high organic matter content are preferred, due to their increased moisture- and nutrient-holding capacity. Soils containing sufficient organic matter are also less prone to crusting and compaction. Very heavy soil types hinder bulb expansion, especially if allowed to dry out, resulting in rough and irregular shaped bulbs. Intensive soil management practices are required on light sandy soils due to their low moisture-holding capacity.
Garlic grows well on fertile soils, however, fertilizer recommendations for garlic in Ontario have not been fully determined. Verify the soil phosphorus and potassium levels with a soil test. Broadcast any required phosphorus or potassium followed by shallow incorporation into the soil before fall planting. The amount of nitrogen required will vary with soil type, the previous crop grown, the amount of organic matter present and the climatic conditions during the growing season. Depending on soil type and organic matter content, it is generally accepted that garlic requires between 56–110 kg N/ha. With a small amount applied in the fall, apply half the nitrogen as soon as the garlic begins to grow in early spring and the remainder split into two to three applications at 3-week intervals. Complete the application of nitrogen within 4–6 weeks of harvest.
Irrigation
Garlic is sensitive to moisture stress throughout the growing season. Periods of dry soil conditions, especially during bulbing, will result in yield reductions.
For most soils, approximately 2.5 cm of water per week is required during the growing season. In sandy soils, however, 5.0 cm or more of water may be required during hot, dry weather conditions.
The preferred time of irrigation is morning to mid-afternoon, thus allowing sufficient time for the plant foliage to dry before nightfall. Stop irrigating when garlic becomes mature and ready to harvest. This will increase harvesting ease and reduce the potential deterioration and staining of exterior bulb sheath leaves.
Scape Removal
Hardneck varieties produce a scape. Research has shown that when the scape is left on the plant, bulb yields can be decreased by as much as 30%, because energy is diverted to bulbil production rather than bulb sizing. Remove scapes by pulling, breaking or cutting just after curling but before they straighten out.
Harvest
Bulbs continue to size during late spring and summer until the leaves of the plant begin to dry, turning tan brown from the tips toward the base of the leaves. Begin harvesting when 30%-50% of the leaves have died back. Garlic bulbs harvested too early may be immature and tend to shrivel when cured, while late harvested bulbs may have stained, partially decayed wrapper leaves and/or exposed cloves.
Storage
Storage conditions depend on the end use. Garlic for consumption (table stock) can be stored differently than garlic for planting stock. Garlic for table stock is best stored at 0°C-4°C with a relative humidity of 60%-70%. Avoid storing in higher humidity, as it creates an excellent environment for penicillium mould and root growth. Table stock stored at room temperature may dehydrate faster. Store garlic intended for planting stock at anywhere from 10°C to room temperature with 60%–70% relative humidity.
How to Store 5p Garlic
Store Garlic In The Refrigerator. Store fresh whole garlic, roasted garlic, and chopped garlic in an airtight container and place it within the crisper drawer in your fridge. Use garlic stored in the fridge within one week.
Pickle Garlic. Make pickled garlic by removing the papery skins around whole cloves and placing the peeled cloves in a glass jar with salt and vinegar. Avoid storing garlic in olive oil as it can develop a bacteria called clostridium botulinum, also known as botulism.
Store Minced Garlic In The Freezer. Freeze garlic by placing peeled garlic cloves into a food processor or blender with a small amount of water. Run the machine until you have a garlic paste or puree. Place this mixture into ice cube trays and store it in the freezer, where the frozen garlic will keep for up to six months. Remove a cube to add garlic flavor to soups, stir-fries, and stews when necessary.
Dehydrate Garlic Cloves. Make dehydrated garlic by cutting thin slices off peeled garlic cloves and placing them into a food dehydrator. Store dehydrated garlic cloves in an airtight container and place them in a cool, dry place like a cupboard or pantry. Garlic stored this way can last for up to one year.
FAQ
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