(with reference to Welsh Processors), continued
. . . .
Welsh food processors would
want supplies of dried, trimmed, garlic
with white skins. There are no preferences
for size or variety. Delivery to the processor
would be done by the grower in 10 - 20 kg
nets or boxes.
High quality is needed
and sources are changed at once if there
is a problem. One current problem is that
of garlic puree turning green during the
processing. The cause of this is not known
despite enquiries in the food industry and
with ADAS. The processors need to buy in
all the year round and currently obtain
supplies from China, Mexico and Egypt. They
are paying (1993) 60p/kg for imported garlic
and this is therefore the price they would
pay for locally grown material as well.
is no reason why garlic could not be grown
in the eastern part of Mid Wales. The
soils and climate compare favourably with
other known garlic growing areas of Britain.
Analysis of the costs
and returns, however, show that when based
on the price of imported garlic, the home
producer would not be able to compete
The major cost by far
is the labour element. This would make
the crop only of interest to the family
farm where family labour was utilised.
Even when the marketing
cost (for the wholesale market) is avoided
by supplying processors, and the grower
avoids the cost of seed by saving his
own, profitability is not likely to be
high. This will account for the slow take-up
of the crop in the UK.