The History And Story About Black Garlic

Black garlic originated in Japan, was later improved by South Korea, and finally achieved large-scale production in China, becoming a major global production area. 

Below, Shandong Rich Garlic Co., Ltd. briefly introduces several stages of the development of black garlic:

Origin of Japan (1990s – 2002)

Black garlic was first developed by Japanese scholars in the 1990s, using high-temperature and high humidity fermentation technology to transform ordinary garlic into black color.

In 2002, Japan officially completed the technical standardization and was the first to achieve commercial production of health foods mainly used to enhance immunity.

Korean Improvement (mid-2000s)

After introducing Japanese technology, South Korea optimized the fermentation process, shortening the fermentation cycle from 40 days to 20 days while improving the sweetness of the taste. Korean black garlic is commonly used in Korean dishes such as ginseng chicken soup and barbecue dipping sauce, further expanding its consumption scenarios.

3. Large scale development in China (since 2008)

⦁ Jinxiang, Shandong: As the "Garlic Capital of China", since 2008, it has introduced Korean equipment to produce black garlic, using single headed garlic as raw material. After fermentation, the selenium content has increased threefold, and it has now become a core production area with a production proportion of over 60% in the country.

⦁ Yunnan Plateau: Taking advantage of the large temperature difference between day and night, the fermentation period is extended to 90 days to produce black garlic with higher polyphenol content, focusing on organic cultivation and preservation of active ingredients.

⦁ Pizhou Innovation: Xuzhou Pizhou has launched a black garlic product known as "Oriental Ferrero" through 60 day constant temperature fermentation technology. The fructose content is 18 times that of ordinary garlic, and the taste is like candied fruit.

International recognition and market expansion (after 2010)

Black garlic has entered the European and American markets, and the US FDA has classified it as a functional food. California farms are developing low-temperature fermentation technology to preserve more allicin, and European and American nutritionists recommend that fitness enthusiasts consume it after training, paired with avocado or whole wheat bread to supplement sulfides.

Branding and Consumer Upgrading (2020 present)

With the help of short video platforms such as Tiktok and Kwai, black garlic has become the "online celebrity" category in the field of health snacks. Brands such as "Black Sasa" focus on 120 day Japanese fermentation+Freeze freshness locking technology, strengthening the concepts of "light health" and "fat reduction beauty", and promoting high-end product categories.

Shandong Rich Garlic Co., Ltd. has independently developed a 90-120 day stepwise dry fermentation method based on the traditional production process of black garlic. This process produces black garlic with higher nutritional content and better taste, which has received widespread praise from overseas customers. Shandong Rich provides a full process customized solution for black garlic from raw material selection to finished product packaging, with strict quality control and full compliance with global food regulations.