Chinese garlic floods European markets

The Spanish garlic harvest is in full swing at the moment. In general, weather conditions have been favorable, and that’s resulting in a quality production; however, on a commercial level, sales in the European markets have been slowed down due to high pressure from cheap Chinese garlic.

“We are currently harvesting early (or Spring) garlic, both white and purple, with good quality thanks to dry weather and some short heat waves,” says Luis Fernando Rubio, Director of the Association of Garlic Producers and Traders, ANPCA.

“We’ve only had issues with some batches due to the constant rain and many cloudy days in March, which have caused a slight reduction of calibers and, therefore, of yields, which have also been affected by the strict ban on the use of certain active ingredients in the fight against pests,” he says.

When it comes to purple garlic, the most representative variety in Spain due to its flavor and quality, it’s still too early to make any assessments, given that the harvest is estimated to start around 10 days later, between late June and early July.

While garlic and processed garlic sales to the United States remain stable or are even increasing, exports to various European countries have slowed down due to the pressure of Chinese garlic.

“The United States is a market in which Spanish garlic purchases are driven by quality, rather than price. Also, the tariffs on Chinese garlic, which are higher than those we have, have led to Chinese garlic being redirected to other markets. China is shipping large quantities of old garlic stocks to the EU, where the tariff of €1.20 per kilo outside the annual free access quota doesn’t prevent it from being profitable, despite lower prices. The mass shipment of old Chinese garlic is disrupting the international market and taking a toll on our exports, especially on those to more price-driven countries,” says Luis Fernando Rubio.

Tags: China, EU, garlic