Italy: NeroFermento introduces Italian black garlic

"Our ambition is to supply a superfood that is entirely made in Italy with PDO-certified raw material and that can compete in a growing market as it stands out against foreign competitors," explains Tommaso Pavani (in the photo), sales manager for NeroFermento.

Nero di Voghiera is a black garlic produced exclusively with Aglio di Voghiera Dop, characterised by a sweet fresh flavour.

As is well known, black garlic is a white bulb left to ferment. Bulbs are stored at controlled humidity and temperature for around 60 days. Bulbs develop the same colour and aftertaste as liquorice, perfect for various pairings including meat, fish, first courses and even desserts.

The startup was established in 2017 and combines agriculture with technology - A.I. Agricoltori in Erba part of Consorzio Produttori Aglio di Voghiera, which has been producing Pdo garlic from Voghiera for years, and RES (Reliable Environmental Solutions), a cooperative based in Ravenna operating in the alternative energy sector.



Garlic crops currently cover two hectares and the company is equipped with a fermenter (entirely designed and developed by the company) that can produce 2 tons of black garlic per cycle. 

Specially-developed technology, software and sensors enable the constant monitoring of the fermentation process. 

"Thanks to the entirely natural fermentation, bulbs turn black and more elegant to the palate. The process in fact transforms the intense aroma in a more delicate flavour, making cloves more tender and more easily digestible."

This particular technique was born in Korea and Japan, then spread to America and Europe. Its success is due to the fact that the product maintains all the benefits of white garlic but without the undesired effects.



NeroFermento products are processed in a 300 sq m plant and are the result of constant research and comparison with experts from the university, catering and industrial worlds. Their suggestions are welcome to develop a more suitable technology to implement production on a large scale. 

The product can be stored for a long time, it just needs to be placed in an airtight jar.


The product is currently commercialised in 30 and 100 g packets with whole bulbs and 50 g jars with peeled cloves. Black garlic spread will also become available as of February 2018.

"It will be a challenge to tackle the market because it is currently monopolised by the products imported from Korea, China, Spain, England and Japan."

The product is currently available in Italy, although we have established a few relationships abroad, especially in Germany and Austria. 

The sales channels are: wholesalers, specialised stores and companies working in the high-end restaurant industry such as Selecta Spa and online platforms.

"Our brand aims at innovation and experimentation while supplying the market with excellent products perfect for original uses in line with the latest consumer trends."

Contacts:
NeroFermento Srl

via Romea Nord, 246

48122 Ravenna (RA)

Tel.: (+39) 347 6025197 (Stefano)
Cell.: (+39) 339 1231554 (Tommaso)
Email: tommaso@nerofermento.it
Web: www.nerofermento.it

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