“It’s not going well at all,” says Alexis Mul of Ibergarlic from Cordoba about the Spanish garlic season. The Dutchman, who has lived and worked in Spain for years, took this into account after the bad season last year. “But it’s a bit worse than expected.”
“Spain entered the new season with old stocks this year, partly because many farmers sowed again even though they had dead stock. In fact, it has not been going well in Spanish garlic for some years now. Major growers have lost a lot of money in recent years, and most are up to their neck in difficulties. I seriously wonder whether the European garlic production can recover.”
“Spain was always distinctive with the characteristic Morado garlic, with its red cloves and white peel. This Morado garlic is more flavourful, has a longer shelf life and is just about the best garlic around, it’s incomparable to Chinese garlic, for example. Unfortunately, many growers stopped producing this variety, because it’s more expensive due to its smaller size and lower yield per hectare,” Alexis says.
“This season we also focused on Chinese garlic and ginger. Chinese garlic started this season with very low prices, but these now seem to be increasing somewhat again.”
For more information:
Alexis Mul
Ibergarlic S.L.
Ctra. Co 4207 Km, 0,5
14550 - Montilla, Cordoba
Spain
Tel: +34 957 664 316
Fax: +34 957 653 240
info@ibergarlic.com
www.ibergarlic.com