Black garlic is actually fresh garlic that has been naturally aged under controlled conditions of temperature and humidity. Through the process, which can take from three to four weeks. The cloves of the garlic gradually turn black, soft, and chewy as a result of the Maillard reaction. Maillard is a natural chemical reaction between amino acids and sugars. This conversion not only alters the texture and color of garlic but also its flavor profile. Rather than the strong, pungent flavor of raw garlic, black garlic presents a sweet, savory taste best described as umami, resembling balsamic vinegar or tamarind.
One of the major benefits of black garlic is that it does not leave the powerful smell of typical garlic. It is therefore easier and more acceptable to use every day, particularly for those that are sensitive to the pungent smell of garlic. Black garlic is gaining rapid popularity among gourmet chefs, foodies, and even among health-conscious individuals for its medicinal properties.
How is Black Garlic Made?
Black garlic production is comparatively easy and does not demand high-tech technology, making it suitable for small-scale farmers and businessmen. The procedure is to select fresh, high-quality garlic bulbs, preferably big and similar in size. These are then put in a fermentation chamber or simple equipment like a rice cooker, dehydrator, or specially made black garlic fermenter.
The garlic is kept at a stable temperature between 60°C and 80°C with high humidity (typically in the range of 70–80%) for a period of weeks. During this period, fermentation and oxidation take place. The garlic slowly turns black with its characteristic flavor and texture.
The black garlic is then dried and cooled after the period of fermentation, then it is packaged. The end product is shelf-stable and may survive for a maximum of a year when preserved in airtight containers at room temperature, significantly more resistant to degradation than regular garlic.
Black Garlic vs. Regular Garlic
While both regular and black garlic offers significant health benefits, black garlic stands out in several aspects. It has a much milder and sweeter taste, making it more versatile in recipes. Its higher antioxidant content makes it more potent in terms of health benefits. Moreover, it is easier to digest and does not cause the acidity or heartburn often associated with raw garlic.
From a storage perspective, black garlic has a longer shelf life and is less perishable. Its gourmet appeal and increasing demand in health food and culinary markets give it a much higher market value than fresh garlic which provides farmers with better returns.
Currently, black garlic is being sold at a premium rate of Rs. 1500 to Rs. 1700 per kilogram*, depending on the quality and packaging. This price is significantly higher than that of regular garlic, offering a substantial profit margin to farmers who engage in its value-added processing.
(Price fluctuation can happen according to region, season and availability)*
Why Farmers Should Consider Producing Black Garlic
For farmers of garlic, converting their crop to black garlic is a smart value-addition option. It involves low initial capital, and the processing can be achieved by utilizing simple home appliances. As black garlic has a significantly longer shelf life as well as a higher price compared to regular garlic, it offers better profit margins. Rising health and wellness awareness among consumers has generated strong and growing demand for black garlic both at the domestic and international levels.
Additionally, the fermentation process can be carried out using small batches, which means it is best for marginal farmers or those with a desire to diversify the crop output. It also supports organic and natural farming, making the final product even more attractive.
Health Benefits of Black Garlic
Black garlic is a superfood rich in antioxidants, promoting cardiovascular health, improving blood sugar regulation, and enhancing immunity. It helps lower LDL cholesterol, improve circulation, and boost insulin sensitivity. Its sulphur-rich compounds and antioxidants may also reduce oxidative stress, potentially preventing certain cancers and supporting overall health.
More than just a trendy food item, black garlic offers farmers a significant chance to boost revenue and improve public health. It is the perfect product for today's health-conscious consumers because of its long shelf life, sweet, mild flavor, and many health advantages. It is a feasible and lucrative endeavor for farmers due to the ease of production and the possibility of greater profits. Black garlic has the potential to become a common superfood in markets and kitchens due to rising demand and awareness.
