The annual seasonal transition for cut herbs is approaching: "Traditionally, the supply of German cut herbs gradually increases starting in March. We can already source chives, wild garlic, and curly parsley, among others, from regional growers," says Ahmed Bouklata, also known as the Kräuterkönig. read more

Easter is approaching once again, and for hotel and catering wholesalers, it marks a peak period. The same applies at Square Melon, where Easter has now overtaken Christmas in terms of activity, says Pasquino De Vuyst of the wholesaler near Ghent. "This is also linked to the traditional start of. read more

Zbierany wcześnie i wprowadzany na rynek pod koniec kwietnia, czosnek Piolenc zajmuje szczególne miejsce w francuskim krajobrazie czosnkowym. Produkowany w regionie Vaucluse, w sercu ciepłego, słonecznego klimatu Prowansji, jest historycznie pierwszym czosnkiem we Francji dostępnym na rynku. Jego wczesność read more

A lab at the University of Georgia has developed a method of identifying the source of garlic by using microbiota and machine learning to combat food fraud. Led by Xiangyu Deng, a professor at the UGA Center for Food Safety, researchers studied the microbiota, which refers to the community of small living organisms. read more

Over the last two days, over 50 representatives from the garlic production and marketing sectors in France, Italy, and Spain took part in the Garlic Contact Group meeting organized by the Joint Committee in Aceuchal. The meeting centered on analyzing the difficult situation of the garlic crop in Europe. read more