The California Difference


Over the past few decades, the United State's demand for garlic has contined to increase. However, a large percentage of the garlic consumed is not grown in the US. In recent times, China produces almost 80% of the world's garlic and supplies roughly 50% of the United States consumption. While China may have a slight cost advantage compared to California grown garlic, there are numerous advantages to choosing domestically grown California garlic.

In independent tests, California garlic rated higher in terms of brix, a critical measure of taste. Moreover, garlic commercially-grown in California has a distinct flavor difference compared to garlic that is imported from and commercialaly grown in China. California garlic delivers the Mediterranean garlic flavor that chefs, food formulators, and consumers rely upon for their recipes. It's strong, savory, and pungent. On the other hand, Chinese garlic is mildly flavored with more of a hot, onion flavor. This different taste requires reformulation in order to match the flavor of California garlic.

Consistent, Reliable Supply
California's unique climate and fertile soil provide consistency in both yields and quality. Overlapped with the consistent supply is the consisitency of flavor provided by California sourced garlic.

Product Traceability and Overall Food Safety
The Garlic Company's vertically integrated structure allows for simple product tracking and enforcment of proper treatments and processess. Whereas compared to competitors overseas, the garlic can be sourced from multiple small farms.  Consumers have expressed concerns ranging from basic plant sanitation to the pesticides implemented in farming practices.

Recognizing California garlic is easy. Chinese garlic typically has the roots shaved off. The bottom of the bulb is bare. California garlic retains the roots.