The new Greek garlic harvesting season is drawing to a close, while the beginning of the dried garlic trade is going to start soon. The early regions of Laconia and Evia have already sold out their fresh garlic, and there are only a few volumes that have been kept to turn into dried product. On the other hand, the most significant growing regions, Larisa and, principally, Orestiada, have about ten days more until the end of their own harvesting campaign and about 15 days until the first dried garlic hits the shelves.
"I think that it will take no more than a few days for the harvest to be completed," says Mr. Konstantinos Mirtsidis, owner of the garlic packer Mirtsidis. "Garlic field acreage in Orestiada has remained stable at about 250 hectares. For well-treated fields, the yield reaches 10–12 tons per hectare. Poorer yields stand at 8 tons per hectare. For the moment, sales are focused on fresh garlic, and grower prices for big, first-class items oscillate between 0.22–0.23 euros. This means between 2.80 and 3.00 euros per kg. These prices are considered helpful for the growers to replant their farms."
"However, Greek supermarkets are pushing for low prices and, up to now, they prefer to buy the smaller calibers. It is very good for us that the Egyptian garlic is over and the Chinese is currently hardly present in the domestic market," he adds.
"The first Greek dried garlic will hit the shelves in about a week. Though this also means the beginning of exports, their sales are limited to some Balkan markets and traditionally at cheap prices. Greek garlic finds it hard to cope with the abundance of Chinese garlic, which is offered at competitive prices. We have the same production calendar as China, so I think that their own dried garlic will appear at about the same time," says the Greek packer.
Finally, Mr. Mirtsidis assesses that dried garlic prices will be moderated this season: "The beginning of the dried garlic season will lift prices to 4 euros/kg. Their production cost could be cheaper, but the workers who undertake the drying task are expensive and few. On the other hand, 4 euros could even be 5, but this season there will be plenty of Greek and Chinese garlic."
For more information:
Konstantinos Mirtsidis
Mirtsidis
Tel: +30 697 460 6371
Email: [email protected]
https://skordo.gr/