Classification of garlic

  • Garlic is classified in three classes, as defined below:

“Extra” Class

  • Garlic in this class must be of superior quality. It must be characteristic of the variety and/ or commercial type.
  • The bulbs must be:
    • of regular shape;
    • properly cleaned.
  • The cloves must be compact.
  • Compact means that the cloves fit closely together along the bulb axis.
  • The roots must be cut close to the base of the bulb in the case of dry garlic.
  • Garlic must be free from defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.

Class I

  • Garlic in this class must be of good quality. It must be characteristic of the variety and/or commercial type.
  • The cloves must be reasonably compact.
  • Reasonably compact means that the cloves are spreading slightly but fit closely together at least half the length of the bulb axis.
  • The following slight defects, however, may be allowed, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package:
    • slight tears in the outer skin of the bulb;
      • Only slight tears in the outer skins are permitted in this class. When garlic is stored and handled in a dry atmosphere, the dry outer skin may split or tear. Therefore, small tears in the dry outer skins, due to low air humidity are allowed in this class, as far as the skins of the cloves are intact.
    • a slight defect in shape.
      • The bulbs may be slightly misshapen, provided the general appearance of the bulb or the package as a whole is not impaired.
      • Bulbs with external cloves at one side of the bulb i.e. those with extra cloves joined at the main set of cloves, are allowed in this class after removal of the external cloves and provided the bulb is entirely covered by the outer skin and properly shaped.

Class II 

  • This class includes garlic that does not qualify for inclusion in the higher classes but satisfies the minimum requirements specified above.
  • Garlic in this class must be of reasonable quality, and is suitable for human consumption.
  • The following defects may be allowed, provided the garlic retains its essential characteristics as regards the quality, the keeping quality and presentation:
    • tears in the outer skin or missing parts of the outer skin of the bulb;
      • Tears or missing parts of the outer skins are allowed in this class, as far as not more than three cloves are visible and the skins of the cloves remain intact.
    • staining on the outer skins of the bulb provided it does not cover more than half the bulb surface;
    • healed injuries;
    • slight bruises;
    • irregular shape;
      • Bulbs with extra cloves (external cloves, multiple cloves or pear-shaped bulbs) are allowed in this class if covered by at least one outer skin, including or not these extra cloves.
    • no more than three cloves, or one fifth of the total number of cloves in a bulb (whichever is lower) may be missing.
      • Name of illustration
        • Regular shape
        • Slight defect in shape
        • Defect in shape (external cloves)
        • Irregular shape (Morado Garlic)
        • Pear shaped garlic
        • Slight tears in the outer skin of the bulb
        • Tears or missing parts in the outer skin of the bulb
        • Slight bruising
        • Healed injuries
        • Compact cloves
        • Reasonably compact cloves
        • Up to three cloves missing