Why India had banned import of Chinese garlic
India had prohibited the import of Chinese garlic in 2014 due to reports of fungus-infested garlic entering the country. Concerns have also been raised about the smuggled garlic possibly containing high levels of pesticides. China is the world’s largest producer of garlic. A professor at Jadavpur University had earlier told TOI that Chinese garlic is treated with a fungicide containing methyl bromide to prevent fungal growth for up to six months. Additionally, the professor also said that Chinese garlilc, which are usually with larger garlic cloves, are bleached using harmful chlorine, a process that kills insects, prevents sprouting, and whitens the bulb.
Another professor said that Chinese garlic lacks the beneficial properties found in regular garlic. Allicin, a compound in garlic believed to regulate blood pressure, act as a natural antibiotic, and boost immunity, is present in significantly lower levels in the Chinese variety.
Skyrocketing garlic prices
Since November last year, prices have almost doubled to Rs 450-500 kg. Loss of crop and delay in sowing are seen as the primary reasons behind the price surge over the past few months. However, prices have cooled a bit in recent weeks but are still ruling high. The soaring prices of garlic in Madhya Pradesh have led to farmers taking extreme measures to protect their crop from theft, including installing CCTV cameras and hiring armed guards, a Press Trust of India report said. This is due to the valuable nature of garlic in both retail and wholesale markets, prompting farmers to safeguard their produce during its lucrative period.
Chinese garlic is a national security risk: US senator
US Senator Rick Scott recently asked the Joe Biden administration to investigate the food safety of garlic grown in China. Senator Scott said that reports suggest that Chinese garlic is cultivated using raw sewage, possibly containing human waste, and is subsequently bleached to improve its appearance. He argued that until the safety and quality of Chinese garlic can be guaranteed, it should not be permitted for human consumption.
How to properly use garlic
In a article published on McGill University website, the authors urged proper washing of the garlic bulb before using, no matter where it comes from. A dip in boiling water is an added safeguard, it added.
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