Black Garlic Business
🧄 Black Garlic Business – Complete Blueprint 1) What You Are Actually Producing Black garlic is not a fermented product in the traditional sense. It is produced through a controlled Maillard reaction : Fresh garlic → kept at 60–80°C Humidity → 70–90% Time → 20 to 60 days (ideal: 30–45 days) Result → black, soft cloves, sweet–umami flavor, no pungency 👉 No chemicals, no microbes required. Only controlled heat + humidity. 2) Product Variants (Important for profit) Start with 1 product, scale to 4: Core products: Whole black garlic bulbs Peeled cloves (premium retail) Value-added products (higher margins): Black garlic paste (B2C + chefs) Black garlic powder (export potential) Black garlic honey / oil infusion 👉 70% profit comes from value-added forms, not raw bulbs. 3) Production Process (Standard SOP) Step 1: Raw Material Selection Fresh garlic (medium-large bulbs) Avoid sprouted or moisture-damaged stock Step 2: Loading Place garlic in stainless s...
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