Dehydrated Garlic Quality Checklist: 7 Parameters Importers Should Verify Before Ordering
Key Takeaway
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.
Garlic format specifications
| Parameter | Flakes | Minced | Granules |
|---|---|---|---|
| Particle size | 5–15 mm slices | 1–3 mm pieces | 8–20 mesh / 20–40 mesh |
| Moisture | ≤6% | ≤6% | ≤5.5% |
| Color | Creamy white to light yellow | Creamy white | Off-white to light yellow |
| Shelf life | 12–24 months | 12–24 months | 12–24 months |
| HSN code | 0712 90 10 | 0712 90 10 | 0712 90 10 |
| Best applications | Soups, sauces, bakery, foodservice | Sauces, marinades, fillings | Dry seasoning, snack coatings, blends |
The 7-point quality checklist
1. Moisture content
Target: ≤6% for flakes and minced, ≤5.5% for granules. Higher moisture leads to caking, microbial growth, and reduced shelf life. Ask for the COA showing moisture at shipment.
2. Particle size consistency
Inconsistent sizing affects blending, rehydration, and recipe performance. Request the sieve analysis data — a reliable supplier should have this for every batch.
3. Allicin and flavor retention
Allicin is responsible for garlic’s characteristic pungency. Over-processing or excessive heat destroys it. Ask if the supplier uses low-temperature drying and what their flavor benchmarking process looks like.
4. Microbiology
| Test | Acceptable limit |
|---|---|
| Total Plate Count (TPC) | <100,000 cfu/g |
| Yeast & Mould | <1,000 cfu/g |
| Coliforms | <100 cfu/g |
| E. coli | Absent in 1g |
| Salmonella | Absent in 25g |
5. Color grade
Color directly signals processing quality. Darkened or uneven flakes typically indicate inconsistent drying or stale raw material. Visual inspection of the sample should match the COA description.
6. Packaging barrier
Multi-layer, moisture-barrier bags are standard for export. Garlic is hygroscopic — poor packaging leads to clumping and off-flavors within weeks. Confirm the supplier uses food-grade barrier packaging with proper sealing.
7. Batch traceability
Can the supplier trace any bag back to the raw material lot, processing date, and quality checks? This is non-negotiable for food safety compliance in most import markets.
Certifications
KISAN AGRI EXIM is FSSAI certified and APEDA registered. All garlic products export under HSN code 0712 90 10 in standard 25 kg bags, custom packaging available.
Next step
Explore our dehydrated garlic product range or contact our export team with your target format, quantity, and destination.
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