Garlic

Garlic needs a dry, cool season that Togo does not have, so we don’t pretend it grows there. West Africa’s garlic comes from Niger: the oasis gardens of the Aïr mountains around Agadez produce about two-thirds of the national crop, and the Tahoua region most of the rest. We source from these growers and consolidate the garlic in Lomé, so you can ship it together with your onions, shallots and other produce.

Sahel garlic forms small, tight bulbs with firm cloves and a strong, pungent aroma: a little goes a long way in sauces, marinades and spice pastes.

How we supply it:

• Cured, cleaned and graded bulbs of about 30 g (small) or 45 g (medium).
• Packed in ventilated mesh sacks of 10 kg or 25 kg, or by the pallet of 500 kg (50 × 10 kg).
• Kept at 0–4 °C and 60–70 % humidity, where cured garlic keeps for months, and shipped by refrigerated container.

Each lot ships with its certificate of origin and phytosanitary certificate.

Garlic can ship with your onions and shallots in the same order.