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Tanzania Garlic — Origin & Growing Conditions

Tanzania's southern highlands — the Iringa, Njombe, Mbeya and Kilolo zones — sit at 1,600–2,100 metres above sea level. The combination of cool temperatures, rich volcanic soils and well-defined dry seasons produces garlic with firm, dense cloves, tight outer skins and the sharp pungency that food industry buyers require. Tanzanian highland garlic competes favourably with Asian origins on both quality and price for buyers seeking an African supply chain.

Harvest typically runs from July to September. Post-harvest curing (field-dried for 2–3 weeks) tightens the skins and reduces moisture to the optimum range for extended shelf life during sea freight.

Product Specifications

Parameter	Specification
Type	Snow-white · Normal-white · Purple-white (by variety)
Bulb diameter sizes	4.5 cm / 5.0 cm / 5.5 cm / 6.0 cm / 6.5 cm (±0.5 cm)
Cloves per bulb	8–12 typical
Moisture content	Dry-cured, ≤ 65% by weight
Outer skins	Tight, clean, white or off-white
Root disc	Trimmed clean
Stem trimmed	1.5–3.0 cm above neck
Sprouting	None (at time of loading)
Rotten/damaged bulbs	≤ 2%
Double-clove/splits	≤ 5%
Foreign matter	Nil

Size Grade Chart

Size Grade	Diameter	Common Use
Small	4.5 cm	Processing, mincing, garlic paste
Medium	5.0–5.5 cm	Food service, retail
Large	6.0 cm	Premium retail, supermarkets
XL	6.5 cm+	Premium retail, gift packs

Packing & Refrigeration

Format	Unit weight	Per 20ft reefer
Mesh bags in 10 kg cartons	10 kg	~1,000 cartons / 10 MT
Loose 20 kg cartons	20 kg	~500 cartons / 10 MT
Braided rope (on request)	Variable	For retail display

All garlic ships in refrigerated (reefer) containers set at 8–12°C. Ventilated cartons allow air circulation during transit. At destination, garlic should be stored at 0–2°C, 65–70% RH for maximum shelf life (6–9 months from harvest under optimal cold chain).

Commercial Applications

Retail fresh produce: Whole bulbs for supermarkets, greengrocers
Food service: Restaurant supply, hotel kitchens, catering
Processing: Garlic paste, minced garlic, garlic powder, garlic oil
Pickling & preserving: Whole cloves in brine or vinegar
Dehydration: Garlic flakes, granules, dehydrated garlic
Pharmaceutical & nutraceutical: Allicin extraction, supplement manufacture

Shipping & Documentation

Garlic ships in 20-foot reefer containers from the Port of Dar es Salaam. Loading capacity is typically 10–14 MT depending on packing format and carton stacking weight. FOB Dar es Salaam standard; CIF available. Documents: commercial invoice, packing list, bill of lading (reefer settings confirmed), certificate of origin, phytosanitary certificate, SGS pre-shipment inspection certificate, and fumigation certificate where required by destination country regulations.

Frequently Asked Questions

How long does garlic last after shipment from Tanzania?

Properly dry-cured Tanzanian highland garlic, shipped in a reefer container at 8–12°C and stored at destination at 0–2°C, typically maintains market quality for 6–9 months from harvest date. Transit time from Tanzania to Europe is approximately 18–22 days.

Can you supply a single mixed-size container?

Yes. We can supply a single container with multiple size grades in separate cartons if your buyers require different sizes. Please specify sizes and quantities in the quote form.

Is a phytosanitary certificate included with every shipment?

Yes. A phytosanitary certificate issued by the Tanzania Plant Health and Pesticides Authority (TPHPA) is included with every fresh garlic shipment as standard.

What is the minimum order quantity?

MOQ is one 20-foot reefer container (approximately 10–14 MT). We accommodate smaller trial orders for new buyers on a case-by-case basis.

Ready to source fresh garlic from Tanzania?

Send size grade, quantity and destination port. We respond with pricing and lead time within two business days.

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