Egyptian Garlic for Export
Egypt has grown garlic since pharaonic times, and today it remains one of the most competitive non-Chinese origins on the world market. Cultivated in Beni Suef, Minya and the Delta, Egyptian garlic is prized for its intense aroma, high oil content and strong pungency — noticeably sharper than the milder profiles of many competing origins. For importers looking to diversify away from a single dominant supplier, Egyptian garlic offers genuine quality with early-season timing few origins can match.
PEIVANA supplies garlic across the calendar with the flexibility we bring to the whole catalog. Garlic rarely fills a container on its own for mid-size buyers — which is exactly why our mixed-load model works: a few pallets of garlic alongside onions, potatoes or sweet potatoes in one container, one document set, one arrival. Quotes are answered the same day.
Varieties & Grades
We offer two distinct products. Fresh green garlic — early-harvest heads with tender skins and a milder, juicy bite, shipped with trimmed stems in spring and highly sought in Gulf and European markets as the first garlic of the year. Dry garlic — fully cured red (pink-skinned, small dense cloves, very pungent) and white types, with hard, well-wrapped bulbs suited to long storage and distribution. Both are supplied Class 1: clean, intact skins, no sprouting or mechanical damage.
Sizes, Packing & Palletization
| Product | Bulb Size | Pack | Net per 40ft Container |
|---|---|---|---|
| Fresh green garlic | By head count | 4–5 kg cartons | ~12–14 tonnes (reefer) |
| Dry red / white garlic | 4–6 cm / 6 cm+ | 10 kg cartons or 20 kg mesh bags | ~22–24 tonnes |
| Retail packs | Per program | 3–5 bulb nets in cartons | ~20 tonnes |
Season & Availability
Fresh green garlic ships from February to April, opening the Northern Hemisphere season well ahead of other origins. Dry garlic becomes available from May onwards after curing, with well-stored stocks supplied through the rest of the year. Buyers can start with the fresh window and roll into a dry-garlic program with the same supplier.
Logistics & Shipping
Fresh green garlic requires reefer shipment at 0 to +2 °C with high humidity. Cured dry garlic travels in ventilated dry containers on most lanes, or reefer at −1 to 0 °C for long transits and hot-season arrivals. We load at Alexandria, Damietta, Sokhna and Port Said: 4–8 days to the Gulf, 8–14 days to Europe, 14–25 days to Asia, and regular African services — with garlic pallets easily slotted into mixed vegetable containers.
Quality & Documentation
Every shipment carries a phytosanitary certificate and certificate of origin plus destination-specific documents. Garlic is sourced from GLOBALG.A.P.-certified partner farms and packed in HACCP and ISO-certified stations, with moisture, skin-integrity and sizing checks documented before loading and photo reports shared with buyers.
Why Buy From PEIVANA
PEIVANA is built for exactly this product: mixed containers that let you add two or three pallets of garlic to an onion or potato load; mid-size standalone volumes without big-exporter minimums; and same-day quotes covering fresh and dry options in one answer.
Whether you need the first green garlic of spring or a year-round dry program, request a quote and get a firm same-day offer from PEIVANA.
