The issue of Chinese garlic infiltrating the Indian market illegally has sparked concern among experts and traders in Bengaluru. Despite the central government’s decade-old ban on Chinese garlic to promote local produce and safeguard public health, instances of its illegal entry, often mixed with Indian garlic, have been reported.
An expert, preferring anonymity, highlighted the distinguishing features of Chinese garlic, highlighting its lack of roots and unnatural appearance. Instances of washing or bleaching with chlorine to enhance whiteness, as well as treatment with methyl bromide to prevent fungal growth, have also been observed.
Deepak J Shah, Secretary of the Bengaluru Wholesale Garlic Traders’ Association, underscored the collective resolve to prevent the entry of Chinese garlic into the market, highlighting its detrimental impact on public health and market integrity.
Shah underscored the superior quality and health benefits of Indian garlic, contrasting it with the blandness and artificial appearance of Chinese garlic. Despite challenges posed by unscrupulous vendors in the unorganized sector, efforts to maintain market standards remain a priority.
Aslam Gafoor, a noted food critic, stressed the importance of regulatory oversight to ensure compliance with government bans, particularly in the hospitality sector. However, he acknowledged potential challenges in regulating street vendors, highlighting the need for vigilant monitoring by authorities.
Kerwin Savio Nigli, Head of the Department of Hotel Management at Christ University, provided insights into the distinctive characteristics of Chinese garlic, including its ease of peeling and pungent odor. He urged vigilance in identifying and preventing the mixing of Chinese garlic with local produce.
