TST Garlic Yarrawonga | Agricultural cooperative

TST Garlic Yarrawonga

Phone: +61 458 172 654

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21.01.2022 Chinese garlic is bleached. According to Henry Bell of the Australian Garlic Industry Association, garlic from China is sprayed with chemicals to stop sprouting..., to whiten garlic, and to kill insects and plant matter. He also reports that garlic is grown in untreated sewage, Bell also calls into question some growing practices in China. I know for a fact that some garlic growers over there use raw human sewage to fertilise their crops, and I don’t believe the Australian quarantine regulations are strict enough in terms of bacteria testing on imported produce, he says. I also challenge the effectiveness of the Chinese methyl bromide fumigation processes. If you're buying imported garlic then sometimes you're even getting last year's crop." And the taste? Garlic, like onions and other alliums, is made up of a range of enzymes and remarkably volatile sulphur compounds, which remain relatively inert until they are mixed. That is, once crushed or chopped, the compounds mix and react with the enzymes, accounting for the pungent sulphurous odour and that fantastic, rich taste. This volatility also explains the different effects you get from garlic depending on how you use it: whether you bake it whole (resulting in a sweet, nutty effect), add it to the pan early and fry it (aromatic and infused), or add it towards the end of cooking or eat it raw (bitingly pungent). Once the clove has begun sprouting, much of the sulphurous energy has gone into producing the shoot and the clove has lost most of its potency. So whether you're hoping to cook with it or use it as a natural health remedy, the fresher you get it, the better it will be. Did you know that over 80 percent of the garlic sold worldwide comes from China? In fact, a large amount of garlic we consume here in America is from China. Chinese garlic heavily fumigated with methyl bromide to get rid of any bugs. Methyl bromide is a very toxic hazard. Exposure to high concentrations can cause damage to the respiratory and central nervous systems, even death. According to the UN it is 60 times more damaging than chlorine and is the base of CFCs (Chlorofluorocarbons). Chinese garlic is also contaminated with lead, sulfites and other unsafe compounds. Chinese garlic may be treated with growth inhibitors and subjected to cold temperatures, as well as over-storage. Over storage is particularly problematic as levels of allicin, one of the major constituents in garlic responsible for its health benefits, start to decline over time. https://stopforeignownershipinaustralia.com.au//are-you-c/

19.01.2022 We are making a delivery to the Echuca area this weekend if anyone in that area is wanting any garlic please let us know through msg

04.01.2022 GARLIC CURING SYSTEMS AND CONDITIONS FOR HOME AND SMALL SCALE GROWERS Properly curing your garlic is incredibly important for future seed quality, optimising na...tural storage, improving flavour and preventing disease progression. So what is the best way to do this and what conditions are required to do this well? Most of us are familiar with hanging bunches - but let's go a little deeper into the curing conditions and some alternative approaches you may not have seen before. IDEAL CURING CONDITIONS: 1. Out of direct sunlight 2. Dry air < 55% relative humidity 3. Warm weather 22-27 degrees C 4. Great air movement 1m/sec Most of us will be challenged by cool weather or high humidity .. and in these conditions, your garlic can't lose the 30% of weight in moisture and may have problems ... even if you have good breezes. Whilst we've usually hung garlic in bunches - having 8-12 bulbs in such close proximity, in poor curing conditions, can often cause problems. The best curing systems for small-scale home growers and producers are those that allow air movement and space around each bulb and provides ample space between garlic lines to allow good ventilation. Take a look at the attached photos and see which one would suit you or share your own systems with us. I particularly like the timber frame and reo-bar system with the tennis balls on the front for safety --- the strength of the bars will support the bunches and you can see how the leaves and roots have been trimmed to provide space between the rows. If your relative humidity is too high (> 60%) ... then even using domestic or commercial fans won't help as the air won't be able to absorb the moisture that needs to come out of the garlic ... and you might have to consider ovens, dehydrators, heaters or a dehumidifier. Hope this helps everyone. Letetia Ware from Tasmanian Gourmet Garlic

01.01.2022 G’day garlic lovers our Australian Red and Australian White garlic is now fully cured and ready for purchase. If you would like to place an order you can do so through message and we can arrange a pick up or delivery place and time.