Garlic is a plant in the Allium (onion) family. It's closely related to onions, shallots, and leeks. Each segment of a garlic bulb is called a clove. There are about 10â??20 cloves in a single bulb, give or take. Garlic grows in many parts of the world and is a popular ingredient in cooking due to its strong smell and delicious taste. Currently, garlic is most commonly promoted as a dietary supplement for conditions related to the heart and blood vessels, including high blood cholesterol and high blood pressure
Product Name Fresh Red Onion
Botanical Name Allium cepa
HS Code 07031010
Onions and shallots Fresh red or yellow skin
Available Grades Sizes
Grade Size Diameter Weight per Onion
A 4555 mm 80120g
B 5565 mm 120180g
C 6575 mm 180250g
Color Dark red to purplishred outer skin
Shape Round Oval
Pungency Medium to High
Shelf Life 45 60 days under proper storage
Product Characteristics
Firm dry outer skin
No fungal infection or mechanical damage
Suitable for longdistance shipping
Strong flavor ideal for culinary use
Packing Details
Packaging Type Mesh Bags Jute Bags Net Bags
Weight per Bag 5kg 10kg 25kg 50kg
Loadability
20ft Container 1314 MT
40ft Container 2530 MT
Labeling Buyers brand label on request
Shipping Logistics
Mode By Sea preferred
Port of Loading Mundra Nhava Sheva India
Temperature Ambient Controlled at 04C for long transit
A Grade, High Quality, Compared with common onions, shallots are a more concentrated source of protein, fiber, and micronutrients, including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, folate, B vitamins, and vitamins A and C ( 2 ).
The onion plant has a fan of hollow, bluish-green leaves and its bulb at the base of the plant begins to swell when a certain day-length is reached. The bulbs are composed of shortened, compressed, underground stems surrounded by fleshy modified scale (leaves) that envelop a central at the tip of the stem. In the autumn (or in spring, in the case of overwintering onions), the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage. The crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm, and various fungi which can cause rotting. Some varieties of A. cepa, such as shallots and potato onions, produce multiple bulbs.
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