Taranaki-grown garlic is now available for a limited time at New World New Plymouth, New Zealand, marking a milestone for the region's Branching Out project. Led by Te Puna Umanga Venture Taranaki, the initiative aims to diversify land use by identifying and testing commercially viable alternative crops.
The garlic, cultivated through pilot trials with local landowners, is the first crop from the project to enter a mainstream retail outlet. This development supports the project's focus on testing local crops suited to Taranaki's climate and soil conditions, with an eye on sustainable and profitable farming alternatives.
Michelle Bauer, Branching Out Project Lead, noted that while garlic is a staple in New Zealand kitchens, most available supermarket garlic is imported, mainly from China and North America. The project is exploring the viability of producing high-quality garlic locally, with an emphasis on sustainability, flavor, and lower environmental impact.
"New Zealand-grown garlic is valued for its freshness and depth of flavour," said Bauer. Growing consumer interest in food provenance and reduced food miles is driving demand for locally produced options.
Local chefs have welcomed the garlic's arrival. Richard Ponder, Executive Chef at Haukai Bistro and Bar, described the garlic as "creamy with a slight nuttiness and none of the bitterness found in imported garlic." He plans to showcase the ingredient at an upcoming Puanga Dinner event.
Initial results from the pilot trials indicate strong yield and quality, with some sites producing over 85% premium-grade garlic. According to Bauer, this demonstrates the potential for local growers to expand into garlic and other high-value crops such as gin botanicals and medicinal plants. "Taranaki's combination of fertile soils, favourable climate, and engaged landowners makes it well-positioned to diversify," she said.
Garlic also holds potential beyond fresh produce. Growing interest exists in processed garlic forms, including black garlic, pastes, and freeze-dried products. Additionally, Taranaki's earlier planting and harvest window could give the region a commercial edge, enabling it to supply fresh garlic ahead of other regions, particularly before the Christmas period.
To further assess garlic's commercial potential, Venture Taranaki received funding from the 2024 'Pivot – Enabling Innovation in Agriculture Award,' co-funded by the Bashford-Nicholls Trust and Massey University. The funds will support scientific sensory research comparing Taranaki garlic, processed into garlic butter, with other regional and international samples. The research aims to better define flavor profiles and guide market positioning in food, personal care, and nutraceutical sectors.
Garlic trials will continue across multiple sites through the coming season. Findings on yield, quality, and consumer feedback will help shape the crop's future in Taranaki's agricultural landscape.
Source: Venture Taranaki