The glory of Greek garlic came to … Japan

Garlic Platycampus conquers countries, expanding presence at the international level – this is a special product.

It is well known and is in demand not only in Greece – all over the world Platycampus is valued for unique taste, excellent quality, and versatility of use. It is indispensable for Greek cuisine, in demand in other countries, and the glory of its taste has reached Japan.

Growing garlic in a plastic -filing can be called a tradition. Local manufacturers managed to create a product of excellent quality, the uniqueness of which is based on growing methods and seeds used by manufacturers.

As the president of the agricultural cooperative, Platic -Matching Cooperative, Yannis Kukutsis, the variety of local garlic Platampos differs from other varieties with the quality of its nutrient and antioxidant components. This was confirmed by the results of a study conducted by the University of Thessaly, during which several varieties from around the world were compared.

Mr. Kukutsis emphasized that this variety of garlic, with all its special characteristics, caused the interest of the Japanese and, in particular, a pharmaceutical company, which has been taking samples continuously for 5 years, using its extract for the production of pharmaceuticals.

Speaking about the possibilities of production, he said that in the Platkambos, the sowing area reaches about 1000 acres, adding that there is the possibility of increasing production.

At the same time, Mr. Kukutsis noted that this is a rather costly culture, since investments can reach from 1300 to 1,400 euros per acre. At the moment, garlic is traded mainly on the local market of the country, while efforts are being made to increase production so that it can be sold even more massively abroad.

Interest in black garlic* is quite high in professional kitchens and in restaurants, and it is classified as a super -product, because it is rich in nutrients. The growing demand for black garlic both in the domestic and international market is a springboard for further growth, since it is an integral part of modern nutrition and gastronomy.

Garlic Platambos, both in kind and in the form of black garlic, is undoubtedly a treasure of the Greek land that combines traditions with innovations. Having deep roots on the fertile Thessalian plain and the care of local manufacturers, he continues to impress an international culinary scene. This is a product that demonstrates the wealth of Greek land on the world table.

*Black garlic has no acuteness characteristic of fresh garlic. Presumably comes from Korean cuisine. It is obtained by heating fresh garlic (Allium sativum) at a controlled temperature and humidity for several weeks.

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