Cured, export-grade garlic grown in Tanzania's highlands — sorted by bulb size, dried down for storage life and packed for wholesale buyers, food service and international importers.
Garlic is a year-round kitchen and processing staple, valued for its pungency, keeping quality and long shelf life once properly cured. ShambaFresh supplies fresh Tanzanian garlic to commercial buyers — sourced through our own farming and a trusted outgrower network in the cooler highlands, cured to seal the bulbs, graded by size and packed to the format your market requires.
We supply garlic as whole, cured bulbs for the wholesale, food-service and export trade. Bulbs are lifted at the right maturity, dried down until the necks and papery wrapper skins are tight, then sorted by diameter and packed to the bag or carton weight you specify. We grade to your standard rather than pushing a single fixed pack-out.
Garlic favours cool nights, bright days and well-drained soils, and Tanzania's highland zones — the Southern Highlands around Mbeya, Iringa and Njombe, and the country's northern high ground near Kilimanjaro — provide exactly that. Growing at altitude helps the crop form firm, well-filled bulbs, and aggregating through our outgrower network gives a consistent, traceable supply base rather than open-market lots.
Our garlic is grown from selected clove seed with organic-minded practices at the farm — crop rotation, careful irrigation and integrated pest management where possible — and supported by agronomy guidance for our outgrowers. Clean, well-filled bulbs with tight skins are what hold up through curing, storage and transit, so field management is geared to that.
Every consignment is checked against the specification agreed with the buyer before dispatch — bulb size, firmness, skin cover and freedom from mould, sprouting or mechanical damage. Soft, split or under-cured bulbs are set aside so what a buyer receives matches the order.
Garlic is harvested when the lower leaves have yellowed and dried back, signalling that the bulbs have sized up and the skins have set. Lifting at this window — before the bulbs over-mature and the cloves push the wrapper apart — is the single most important step for storage life, and it is done carefully to avoid bruising.
After curing, bulbs are sorted to remove anything off-grade, then graded by diameter into the size bands your market works to. Consistent sizing lets a buyer plan retail packs or processing yield, so we grade to the size classes you specify.
Garlic is packed into net (mesh) bags — commonly 5 kg, 10 kg or 20 kg — or into cartons for retail and food-service formats, then palletised for transport. Bag weight, size grade and labelling are all packed to your specification.
Cured garlic keeps best cool, dry and well ventilated, with low humidity to prevent mould and rooting and steady conditions to hold back sprouting. We hold stock in these conditions between grading and dispatch so bulbs stay firm and tight until they reach the buyer.
Because well-cured garlic is stable and not highly perishable, it moves efficiently by sea in ventilated or standard containers for most export orders, with air freight reserved for smaller time-sensitive shipments. Loads are kept dry and ventilated throughout to protect condition.
Tanzanian garlic is planted and harvested around the highland dry seasons, so fresh crop typically comes in from roughly mid-year onward, with the exact window varying by region and altitude; cured stock then extends availability well beyond harvest. We will share current availability against your enquiry.
Supply is aggregated across our farming and outgrower network, which lets us commit to repeatable volumes rather than one-off lots, and cured garlic's storage life helps us schedule against your calendar. Tell us your target volume and delivery schedule and we will confirm what we can meet.
We prepare garlic for international buyers end to end — sourcing, curing, grading, packing and arranging the export documentation the destination requires. Bulbs are presented to your size grade, bag or carton format and labelling so they arrive ready for your distribution or processing.
For wholesale buyers, distributors and food service we supply garlic in bulk net bags or cartons to an agreed size grade, on a schedule that fits your business. Pricing, MOQ and lead times are provided on enquiry.
Garlic travels well and suits both regional East African buyers and longer sea routes to the Gulf and beyond. See what we supply to each market.
Send us your target volumes, grades and destination and we’ll come back with pricing, MOQ and lead times. This is a B2B enquiry — no online checkout.
Both. We source garlic through our farming and outgrower network in the Tanzanian highlands, cure, grade and pack it, and prepare it for wholesale buyers at home and for international importers, arranging the export documentation the destination requires.
Yes. Bulbs are field-cured until the necks close and the outer wrapper skins dry and set, which seals moisture in, protects against mould and gives garlic its long storage and shelf life. Under-cured bulbs are set aside.
We grade by bulb diameter into the size classes your market works to, and pack to the bag or carton format you specify. Share your specification and we will confirm what we can supply.
MOQ depends on the destination, format and route. Tell us your target volume and delivery schedule and we will come back with what we can meet and the terms.
Fresh crop typically comes in from around mid-year, varying by region and altitude, while cured stock extends availability well beyond harvest. We will share current availability against your enquiry.
Garlic is packed into net (mesh) bags — commonly 5 kg, 10 kg or 20 kg — or into cartons for retail, then palletised and kept dry and ventilated for transport, to your size grade and labelling.
Importers, wholesale buyers, hotels and distributors — reach our export desk for grades, volumes and pricing.
