Fresh garlic suppliers sell a different product from the cured bulb most buyers know, and the enquiry should reflect that from its first line. Hatipoğlu Tarım, a fresh fruit and vegetable exporter based in Antalya since 2002, supplies fresh garlic as a seasonal line between March and August. This guide speaks to importers, wholesalers and retail buyers. It sets out what the product is, when it is available, how it is selected and presented, how it is packed and what we need from you to prepare an offer.
Fresh garlic from Turkey: not the cured bulb
Fresh garlic has a white head, a green stalk and a milder aroma than dry garlic. The decisive point is that it is offered without being cured. A buyer who normally handles dry garlic should therefore treat it as a separate article with its own specification and its own calendar.
March to August: a short window
The product calendar marks six months, from March to August. Outside those months the line is not offered. Because the window is fixed, a fresh garlic wholesale programme is best settled before March. Buyers who need an all-year allium alongside it can look at onions, which are supplied from store in every month.
Selection: head, stalk, overall condition
The company prepares fresh garlic for export on three criteria:
- Head integrity: a whole, undamaged head.
- Stalk freshness: a green, fresh stalk, the feature a cured bulb does not have.
- General quality: the plant as a whole.
Two presentations from a green garlic supplier
As a green garlic supplier the company follows the buyer’s preference on presentation. There are two options: the garlic is bunched with its green stalk, or it is trimmed clean and then packed. Which one you want belongs in the enquiry, since it changes how the product is displayed and sold on your side.
A delicate product, planned with care
The company describes fresh garlic as delicate and says that, for this reason, the process from harvest to shipment is planned with care. That is the whole of its statement on handling.
One caution for buyers who know dry garlic: the garlic data published by UC Davis refer to cured, mature garlic and do not apply to an uncured product. Two general properties of garlic can be stated: its odour passes easily to other produce, which is why it is kept apart, and it is not sensitive to ethylene. For the principles of temperature control in transit, see cold chain in fresh produce export.
Cartons or crates
Two outer packs are listed, both measuring 30 × 40 × 14 cm: a carton and a plastic crate. In the order, name both choices together: bunched or trimmed, carton or crate. The units are stacked on euro pallets, 80 × 120 cm. Case formats used in export are the subject of packaging and case sizes in export.
Fresh garlic is declared under the six-digit HS code 0703.20. Before shipment, have your customs broker confirm the full tariff line for your country.
Certificates and residue analysis
Fresh garlic is shipped under the same certificates as the rest of the range: ISO 9001, ISO 22000, ISO 10002, GLOBALG.A.P. IFA and GRASP. A residue analysis is carried out on every lot that goes to Europe. What buyers usually ask to see is described in which certificates European buyers require.
The chain in six steps
Harvest comes first, followed by cooling, grading, packing, cold storage and dispatch, and the company runs all six itself. Shipments are planned by the truck: 33 euro pallets fit into a standard 13.60 m refrigerated truck. Fresh garlic can be discussed together with potatoes and onions in one conversation, bearing in mind the odour point above.
How to ask for a quotation
To import fresh garlic, give us the type, the size, the packaging (with bunched or trimmed), the weekly quantity, the delivery week and the destination country. Ring +90 242 339 55 25, write on WhatsApp to +90 534 260 07 25, or send your enquiry to info@hatipoglutarim.com.
Hatipoğlu Tarım has exported fresh fruit and vegetables from Antalya since 2002. Under the FİNİKE brand it ships 128 product lines to 42 countries, with harvest, grading, cold storage and dispatch handled in house across five facilities in Serik, Kepez, Mavikent, Yenişehir and Alaşehir.
Reach us before the March–August window with your presentation, pack and weekly quantity, and let us prepare the season plan and the price quotation.
