Europe are currently amid a garlic supply shortage, due to adverse weather conditions and flooding earlier in the year. Normal stock levels will not be available until after Christmas peak and this will only be attainable by relying on imports from Asia.

Although Garlic itself is not a product of necessity, however many food producers use garlic as a main ingredient for flavouring and require it to prepare a finished product for selling.

Therefore, it may be prudent to stock up and store some garlic for the long-term following next summer’s harvest. Garlic will sprout in ambient temperatures after several weeks. It is best kept from -2c to 0c for long term up to 12 months in a temperature-controlled environment.

Whether it’s garlic or any other bulk ingredients you require for your production, have you considered temperature-controlled storage?