Garlic oil is commonly produced in China with an annual crop around April - May. Oil production is secondary to the fresh garlic herb and the processing of garlic granules industry.
Garlic oil is an extract of Allium sativum L. bulb, a small perennial plant.
The oil itself is primarily used in both the food industry, as a flavouring and in the pharmaceutical industry. Garlic's medicinal effects are primarily due to allicin content.
Garlic can be used in the treatment of elevated blood lipid levels insufficiently influenced by diet, in the improvement of the circulation in peripheral arterial vascular disease and to prevent the age-dependent vascular changes in our bodies. Garlic extracts also have antibacterial and antimycotinc properties, inhibit platelet aggregation, prolong bleeding and clotting time and enhance fibrinolytic activity.
The garlic season begins in August and extends till November. The 2017 season is over. Due to the persisting instability of fresh garlic prices, the variations in stock price lead to differential pricing for the oil. The restriction imposed by the environmental policy has affected output, and rates are expected to remain in a tight range until new production arrives. Raw materials are consumed; new garlic will come into the market only by July, and new oil produced by September has a great chance to bounce up, influenced by environmental pressure and production cost factors. The drop in price was affected by demand but now this has stabilised due to the increased cost of raw material. It is expected to remain so in the near future.
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