Handling, packing and preservation
At the reception centers of the preparation facilities each consignment of bulbs is checked, to ensure that they are sufficiently dry and meet all the requirements of the marketing standards. If the consignment is accepted, it is unloaded into a reception hopper, proceeding to classify the bulbs in the calibrating lines. .
The product must be graded and brushed to remove bits of soil, dust and the outermost skin to give the bulbs a more attractive appearance.
When this work is finished, the garlic is packed in the various types of packaging in which it is sold. It can be stored at ambient temperature only until 30 September of the relevant marketing year.
After that date it must be stored in a room where the humidity and temperature is controlled (between –2 and –4 degrees centigrade). The containers or boxes must be arranged in such a way that there are passages and spaces between them allowing sufficient ventilation. At least 10% of the volume of the rooms must be left free for this purpose.
The date of reception must be clearly marked on the containers or boxes. Garlic which has been stored for a year or more since the date of harvest cannot be marketed as "Purple Garlic from Las Pedroñeras" P.G.I
"Purple Garlic from Las Pedroñeras" process chart