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Technical specifications, quality checklists, export documentation, and sourcing strategies for dehydrated onion & garlic buyers.
Industry Insights Export Documentation Checklist: Certifications, HS Codes & Documents You Need for Dehydrated Onion & Garlic Imports
Dehydrated onion ships under HSN 0712 20 00, garlic under 0712 90 10. Your supplier must hold FSSAI certification + APEDA registration. Request 6 documents before booking: COA, Certificate of Origin, phytosanitary certificate, commercial invoice, packing list, and fumigation certificate (if required).
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Product Guide Dehydrated Garlic Quality Checklist: 7 Parameters Importers Should Verify Before Ordering
Check these 7 parameters before ordering dehydrated garlic: moisture (≤6%), particle size, allicin retention, microbiology (TPC <100K cfu/g), color grade, packaging barrier, and batch traceability. Skipping any of these risks rejection at destination port.
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Product Guide Dehydrated Onion Format Comparison: Flakes vs Minced vs Powder for Food Production Lines
Choose kibbled (3–15 mm) for visible texture in soups and snacks, minced (1–3 mm) for sauces and fillings, and powder (80–120 mesh) for dry blends and instant foods. All formats ship at ≤6% moisture with 12–24 month shelf life.
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