La Abuela Carmen, from Cordoba, has become the first company in Andalusia to sell black garlic, thanks to a partnership between Ifapa researchers and the firm Montalbán. Demand for black garlic, which is produced mostly in Japan and considered very healthy, has been growing steadily in Europe, even though until not long ago it had to be imported from Asia.
The manager of La Abuela Carmen, Manuel Vaquero, assured that the main destination for this new product is the European Union, as it combines gastronomic and healthy values. "In traditional Asian medicine, black garlic is usually ingested to tackle arthrosis or heart diseases," says Vaquero, who explains that, through a natural fermentation process, they manage to eliminate the product's strong odours and any compounds that make the digestion process more difficult. "Its flavour is similar to liquorice, and the fermentation process strengthens the healthy properties of garlic. After many years, the right texture and ideal sugar levels have been obtained."
The manager confirmed that, since its launch, the product has reached high levels of demand in countries like Italy, France, the UK, Germany and the Netherlands. For now, the production capacity is low, with higher production and energy costs, required for a 35 day long fermentation.
La Abuela Carmen is a family business founded three decades ago. More than 80% of its production is currently shipped overseas, mainly to the European Union and northern Africa. The firm gives permanent employment to over 100 people, and during the harvest period, more than 2,000 labourers are needed. It cultivates around 600 hectares in plantations located in Castile-Leon, Castile-La Mancha and Andalusia. The company's success is based on differentiation, with fried garlic in olive oil being one of its most demanded products.
Source: diariocordoba.com