"Chinese competition is the reason why garlic prices are sinking in the international markets. Asia and America, the main consumers, buy from the Chinese market. Spanish garlic, with higher production costs, is inevitably more expensive. This limited profit margin is making Spanish producers fearful, since they already lost money in the previous season," explains Miguel Campelo, manager and son of the founders of Campelo.
However, this garlic campaign has kicked off with an exceptional quality early Spring variety production.
"The price is higher than in previous campaigns and the prospect is that they will actually rise a little more. Andalusia's first garlic batches have already been loaded this week. This garlic is being bought for more expensive prices, but it will still take about 2 weeks more to have clear marketing prospects. In Castile-La Mancha, it will still take about 15 days before the first varieties hit the market. By mid-July, we'll be able to make a more accurate campaign forecast," says Miguel Campelo.
"In Spain, as long as we continue betting on domestic garlic, quality will remain our main guarantee. No need to focus on exclusive varieties, such as purple garlic, which are also more expensive to produce. The Spring variety is still a fantastic garlic and easy to grow. There is no better or worse variety. All the garlic cultivated in Spain is of superior quality; Spanish garlic is simply excellent," he says.
According to Miguel Campelo, a garlic of the Spring variety, with a milder flavor than others, such as the purple, is likely to be more widely accepted among consumers in any country looking for milder flavors. "The consumer is the key to the future; we must focus more on the needs of the end customer, instead of in commercial exchanges and intermediaries. Finding out what the final consumer wants is vital if we want to meet the market's needs. This can mean researching until you find the ideal seed for an adapted final product, since it is important to bet on the ideal variety. The means at our disposal certainly make this viable," says the manager of Campelo.
Black garlic is another highly demanded variety in the current market
"The future of Spanish garlic is in our hands and achieving excellence depends on our work. New technologies are within our reach, we just have to implement them. We have to work to obtain a quality production; the price war is won one year and the next one is lost," says Miguel Campelo.
"Producers are in urgent need for support from the Spanish and European administrations. Providing direct and practical information to small growers is the best way to get them involved," he concludes.
Conchita Campelo, cofounder. Miguel Campelo, current manager.
More information: 
Miguel Campelo
Campelo S.A.
Urb. El Guindaledo s/n
24500 Villafranca Del Bierzo. Spain
T: + 34 987 54 00 64
info@campelo.net
www.campelo.net