Bill Christopher, Christopher Ranch owner, shared his insight on the news show about how cheaper Chinese garlic has disrupted the domestic garlic market.

In recent years, he said, despite a steady supply of fresh, domestic garlic yearround, imported Chinese garlic has come to represent at least 50% of fresh garlic consumed in the U.S. Read more about the conversation in this article – China-U.S. Trade Dispute Key Issue at G-20

The influx of Chinese garlic compromises not only the business of domestic farmers, but the quality of garlic many consumers are receiving, as Chinese garlic has proven inferior in flavor, freshness, safety, health and sustainability to domestic garlic.

For example:

- Chinese garlic can take up to 60 days in an ocean container to reach the U.S., threatening freshness, flavor, safety and the environment.
- Chinese suppliers are not forced to adhere to the strict food safety and quality control standards that U.S. suppliers must comply with, including Good Manufacturing Practices, Good Agricultural Practices and third-party food safety audits.
- Sensory evaluations testing for flavor – conducted by leading Chef Cary Neff – proved that California heirloom garlic maintains its flavor throughout the cooking and serving process, whereas the flavor of Chinese garlic drops dramatically – at times, losing up to 50% of its original flavor.
- California heirloom garlic contains higher levels of essential oils and nutrients (including vitamins, amino acids, proteins and minerals) than Chinese, Mexican and Argentine garlic, according to brix and allicin tests performed by the National Food Laboratory. This translates to more flavorful, healthier garlic.