Low garlic supply from China boosts market

07/27/2012 11:06:00 AM
Melissa Shipman

Other problems could be managing the domestic supply to meet demand.

“Most fresh garlic people don’t plan on having a lot of extra pounds because it’s an expensive crop. So when China is light, there’s more demand because we’re stuck with what we have,” Lane said.

That means the challenge for companies is fulfilling commitments to customers before going to the open market.

The open market is where companies find new customers, though, and with a higher demand companies may need to turn people away.

Lane remains optimistic about the season, however.

“That’s a good problem to have,” he said.


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Jim Provost    
West Grove, PA  |  July, 30, 2012 at 04:59 PM

In the short term, there is a good deal of old-crop Chinese garlic in storage facilities on both the East and West Coasts. “Let the Buyer Beware”! With the short crop from China, importers from the New York and Los Angeles areas socked away huge volumes of old crop garlic in storage expecting the prices to rise dramatically in anticipation of huge profits. However, they miscalculated the amount of garlic stored in the market, and now they are unloading the old crop. This garlic is over 13 months old. Initially, the appearance may look ok, but once it is on the shelf, the garlic loses weight to dehydration and begins to sprout very quickly. To avoid these issues just make sure you insist on “New Crop garlic only”, and you will avoid these issues.

Jim Provost    
West Grove, PA  |  July, 31, 2012 at 01:48 PM

In the short term, there is a good deal of old-crop Chinese garlic in storage facilities on both the East and West Coasts. “Let the Buyer Beware”! With the short crop from China, importers from the New York and Los Angeles areas socked away huge volumes of old crop garlic in storage expecting the prices to rise dramatically in anticipation of huge profits. However, they miscalculated the amount of garlic stored in the market, and now they are unloading the old crop. This garlic is over 13 months old. Initially, the appearance may look ok, but once it is on the shelf, the garlic loses weight to dehydration and begins to sprout very quickly. To avoid these issues just make sure you insist on “New Crop garlic only”, and you will avoid these issues.

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