Garlic: Sales infusion - The Packer

Garlic: Sales infusion

11/02/2012 03:47:00 PM
Pamela Riemenschneider

Ross says she sees more success with value-added items in areas with denser populations.

Spice World added another product to its value-added lineup this fall. After a successful introduction of its Squeeze Garlic last year, the company added Organic Squeeze garlic and Squeeze Garlic in Olive Oil.

Squeeze garlic is quick, convenient and has no waste, Hymel says.

“Consumers are always using more garlic and the easier it is to use and store the more they will use,” he says.


Garlic’s dark side

click image to zoomPamela RiemenschneiderBlack garlic lends a sweet, mellow flavor to a variety of dishes. Introduced in the specialty aisle just a few years ago, black garlic appeals to consumers looking for an exotic new experience. Black garlic is produced through a fermentation process that creates smooth, spreadable cloves without the pungency of fresh.

“Spread black garlic on a piece of toasted baguette and you’ve just created an exciting appetizer with unbelievable taste,” Okamoto says. “Consumers are amazed at the sweet, licorice flavor.”

Spice World recently added black garlic to its lineup as well, Hymel says.

“Black garlic can be enjoyed any time as a snack and is often consumed for its proclaimed health benefits,” he says. “Because of its unique flavor profiles and texture it is used in many recipes.”


The age-old debate

Depending on your clientele, variety and size being promoted, marketers say they see arguments for pricing by unit and by weight.

“I think some consumers have a perception that garlic is an expensive item when priced by the pound,” Ross says. “We have found if you price it by the each it has a more receptive price point.”

Melissa’s Okamoto says location also is a factor.

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