Vegetable Research & Innovation

Improving the Competitive Advantage of New Zealand Garlic

The purpose of this work is to provide information about the levels of allicin in New Zealand Garlic which is the compound responsible for the distinctive taste and health benefits. It was found that New Zealand Garlic is higher in allicin that Chinese garlic, but lower than the Australian sample that was tested. Possible ways to increase allicin levels in New Zealand garlic are also discussed