Garlic (Allium sativum) contains volatile sulfur compounds, principally alliin, which converts into active allicin upon cell disruption. Preserving this bioactive compound while driving final moisture below 5.5% requires precise temperature control throughout the drying sequence.
Pure Foods works with partner facilities utilizing two-stage continuous conveyor dryers followed by low-humidity dehumidified bin finishing to ensure total plate counts (TPC) strictly satisfy EU, US FDA, and Gulf import tolerances.
Key Sourcing Principle
Gujarat's Bhavnagar and Mahuva agro-belts produce onions with natural dry-matter Brix levels of 14% to 16%, compared to the 8% to 10% typical of Mediterranean or South American varieties. This delivers up to 20% higher flavor concentration per metric ton of finished product.