Fresh Garlic

Fresh White Garlic from Jinxiang: Wholesale Supplier Direct in China

Name: Fresh Garlic from Jinxiang
Brand: Jinxiang Garlic

We are a fresh white garlic supplier based in Jinxiang County, Shandong Province, China, the origin of more than 70% of the country's garlic exports. As a pure white garlic exporter with company-controlled cold storage held at -2°C to 0°C, we grade, pack, and load Chinese garlic in wholesale bulk to your specification, from one 40' container to a year-round contract program.

This page covers the six fresh garlic products we ship: normal white, pure white, purple, solo garlic, seasonal scapes, and vacuum-packed peeled cloves. Every lot is inspected in person before loading, and prices are indexed to the real-time Jinxiang market and updated weekly.

Request a Quote How We Store and Ship

Minimum order: 1 x 40' container of fresh garlic, approx. 24-28 MT
Lead time: 7-15 days from order confirmation to port loading
Payment terms: T/T, L/C at sight, or D/P
Export route: 40' reefer containers; Qingdao Port is 4 hours by road

The Volume Grade

Normal White Garlic (Pu Bai Suan)

Normal white garlic is the highest-volume product in the Jinxiang trade. The bulbs carry light purple striping on the outer skin and a strong, pungent flavor. Deep availability across the region's 1,200+ storage and processing enterprises keeps this grade the most competitively priced fresh garlic we supply, and it is the default choice for wholesale import programs in most markets.

Size grades: 4.5 cm, 5.0 cm, 5.5 cm, 6.0 cm, and 6.5 cm and up, measured by bulb diameter
Packing: Mesh bags of 5 kg, 10 kg, or 20 kg; 10 kg cartons; loose bulk in container
Main markets: The volume grade across Jinxiang's 170+ export destinations
Certifications: Global GAP, HACCP, Kosher, Halal, and Organic available through matched suppliers; phytosanitary certificate with every shipment

The Premium Grade

Pure White Garlic (Chun Bai Suan)

Pure white garlic is the premium grade of the Jinxiang crop: clean white outer skin with no purple striping, tighter cloves, and higher allicin content than normal white. European and Japanese retail programs specify this grade for its appearance on the shelf and accept its higher price point. We hold new-crop pure white in our own cold storage so the grade remains available after the harvest window closes.

Size grades: 4.5-6.5 cm and up, measured by bulb diameter
Packing: Mesh bags of 5 kg, 10 kg, or 20 kg; 10 kg cartons; retail-ready small packs through partner facilities
Price level: Premium over normal white; quoted weekly against the Jinxiang spot market
Main markets: Europe and Japan, plus premium retail programs in other regions

The High-Allicin Grade

Purple and Red Garlic (Zi Pi Suan)

Purple garlic, also traded as red garlic, grows smaller bulbs with a purple to red outer skin, a stronger flavor, and higher allicin than white varieties. Demand concentrates in Southeast Asia and Latin America, where buyers prefer its sharper taste in cooking. We source it from the same grower network as our white grades and apply the same lot-by-lot inspection before loading.

Bulb size: Smaller than white varieties; calibrated and graded to order
Flavor: The strongest of our fresh garlic grades, with high allicin content
Packing: Mesh bags of 5 kg, 10 kg, or 20 kg; 10 kg cartons
Main markets: Southeast Asia and Latin America

Specialty Product

Solo Garlic (Du Tou Suan)

Solo garlic, also called single-clove garlic, forms one round clove per bulb instead of a segmented head. It is prized in gourmet retail and health food markets and carries premium pricing. As a specialty product it trades in smaller volumes than the standard grades, so we recommend confirming your requirement early in the season.

Format: One round clove per bulb, with no segmentation to peel apart
Positioning: Gourmet retail and health food markets
Price level: Premium pricing; quoted per lot
Packing: Cartons and retail-ready packs through partner facilities

Seasonal Product

Fresh Garlic Scapes (Suan Tai)

Garlic scapes are the tender flower stems cut from the plant in April, several weeks before the bulbs mature. In Chinese cooking they are a vegetable in their own right, used in stir-fry dishes, and they export well both fresh and frozen. Fresh scapes are a short-season product, so orders are scheduled against the April-May window.

Season: Cut in April; fresh export window runs April-May
Formats: Fresh under cold chain, or frozen
Applications: Stir-fry vegetable for food service and retail
Logistics: Reefer transport for fresh scapes; frozen containers for frozen

Processed Fresh

Fresh Peeled Garlic Cloves (Xian Suan Mi)

Fresh peeled garlic cloves are machine-peeled and packed under vacuum or nitrogen flush. The format removes peeling labor for food service kitchens, ready-meal manufacturers, and retail repackers. Peeled cloves require an unbroken cold chain, so every shipment moves in reefer containers from the packing facility to your port.

We match peeled clove orders to processing plants holding HACCP, ISO 22000, or BRC certification, depending on what your market requires.

Processing: Machine-peeled and sorted at certified facilities
Packing: Vacuum packs or nitrogen-flushed packs, cartoned for transport
Buyers: Food service, ready-meal manufacturers, retail repackaging
Cold chain: Reefer container required; cold chain maintained end to end

Grade Comparison

Normal White vs. Pure White vs. Purple Garlic

Skin color, allicin level, size availability, and price separate the three main fresh garlic grades. The table below summarizes how importers choose between them.

Attribute	Normal White	Pure White	Purple / Red
Outer skin	White with light purple striping	Clean white, no striping	Purple to red
Flavor	Strong and pungent	Strong, with tighter cloves	The strongest of the three
Allicin content	Standard	Higher than normal white	Higher than normal white
Size range	4.5-6.5 cm and up	4.5-6.5 cm and up	Smaller bulbs, graded to order
Price level	Base level; tracks the Jinxiang spot market	Premium over normal white	Quoted per lot by size and season
Main markets	Broad wholesale demand worldwide	Europe, Japan	Southeast Asia, Latin America

For a deeper treatment of the two white grades, read our guide Normal White vs. Pure White Garlic: What's the Difference? If you are unsure which grade suits your market, send us your destination and target price and we will recommend one.

Seasonality

Harvest Calendar and Year-Round Supply

The Jinxiang region produces more than 2 million tonnes of garlic a year on a fixed seasonal cycle. Garlic is planted in September and October, scapes are cut in April, and bulbs are harvested from late May into June. New-crop garlic ships from June, and cold-stored garlic covers every other month.

Period	Crop stage	What it means for buyers
September-October	Planting	Jinxiang County plants 600,000-700,000 mu (about 40,000-47,000 hectares); the planted area sets the supply outlook for the next crop year.
April	Scape harvest	Fresh garlic scapes ship in the April-May window; frozen scapes extend availability beyond it.
Late May-June	Bulb harvest	Bulbs are harvested and graded; new-crop price discovery takes place on the Jinxiang spot market.
From June	New-crop shipments	First new-crop containers load in June, with a 7-15 day lead time from order confirmation to port loading.
Year-round	Cold-stored supply	Our own cold storage holds fresh garlic at -2°C to 0°C, so contracted programs continue through the off-season.

Our facilities operate inside a region with 5,000+ standard cold storage facilities and more than 5 million tonnes of combined capacity, so fresh garlic is physically available in Jinxiang in any month you order. Read how we store, inspect, and load on the supply chain page, or ask for current availability in your size grade.

Ready to Order Fresh Garlic in Bulk?

Tell us the grade, size, packing, quantity, and destination port. We reply within 24 hours with a quotation indexed to the current Jinxiang market.

Request a Quote See Our Supply Chain