“Garlic has long been touted as nature’s miracle food, with its ability to prevent heart disease, lower cholesterol levels, help with weight loss and even heal skin conditions such as acne and psoriasis.” “Garlic, touted as the reason bread may be more nutritious than vegetables, is now making a comeback,” according to “The Australian garlic producer,” by Rosemary Hall. The book tells us that garlic’s many health benefits are not only delicious, but are “medicine for the soul and body.” But did you know that Australian Garlic producers are among the highest producers in the world? Their products are certified organic, ensuring that they are safe for consumption.
It seems that Australia has a knack for cultivating things that taste great and yet are not only fresh and natural, but are not just cheap as well. “When it comes to quality and consistency, there is no place like homegrown Australian garlic,” according to the book mentioned above. ” Australians have long known that freshness is paramount. They import garlic from countries throughout the Middle East, Asia, and South America, and then carefully process and ship it back to this country.”
Australian garlic producers also take care to make sure that imported garlic is safe for consumption. “To ensure Australian products are as healthy for consumption as possible, all Australian garlic and products made from it are ISO accredited,” according to “The Australian garlic producer.” This means that the plant is guaranteed against harmful conditions brought about by pesticides or other chemicals. Australian black garlic is also ISO certified. In addition to keeping imported and exported garlic, fresh, Australian garlic manufacturers make sure that it is free of any disease-causing bacteria.
Another reason why Australian garlic producers are able to offer consumers so many choices is because of their vast fields and ranches. The “Arali Range”, for example, has more than twelve thousand acres of arable land. This means that garlic can be farmed and produced, in large quantities. The largest grower of Australian garlic, Frank served his products in over thirty countries. Now, he sends garlic leaves from his own private ranch to hotels and restaurants all over the world.
When it comes to production, Australian garlic producers are certainly not behind their competitors. “In the United States, garlic is produced in just a few states. California is the largest grower of this vegetable in the United States,” according to the book referenced above. “But even with that small production, Californian-grown garlic dwarfs all other vegetables.” As was mentioned earlier, in Australia, “the largest grower of Australian garlic is Frank.”
As was said at the beginning, the Australian garlic industry enjoys a very strong export sector, primarily due to the availability of local raw materials, and also because Australian garlic is so uniquely Australian. Many people have tried to make imported Australian garlic products, such as garlic bread. These recipes rarely taste very good, and many Australian consumers have expressed frustration with trying to make these products at home, using traditional methods. So, if you want great tasting garlic products that you can really enjoy, consider buying Australian garlic. Its production is overseen by government regulations and only local organic resources are used. The result, after all, is truly Australian – the distinct taste of Australian garlic.