A modern, hygienic and quality-controlled process from raw garlic to ready-to-use products.
How technology and hygiene converge to deliver restaurant-ready and supermarket-ready garlic cloves.
Raw garlic bulbs are sourced from verified farmers in the renowned garlic belt of Nimbahera and Chittorgarh. Bulbs are graded for moisture, size uniformity, and freedom from fungal defects before entering the processing facility.
Whole garlic bulbs pass through soft-roller clove separation machinery that gently splits the cloves without bruising the outer skin. A cyclonic suction system immediately extracts loose papery husk and field dust.
Unlike traditional water-soaking methods which cause garlic to become waterlogged and spoil quickly, Whitegold uses oil-free high-pressure dry air peeling. This strips the clove skins effortlessly while keeping the clove totally dry, intact, and flavorful.
Peeled cloves travel along illuminated food-grade conveyor belts where trained quality operators, wearing sterile gloves and hairnets, conduct dual-sided visual sorting to remove any clove with minor blemishes or discoloration.
Approved cloves are weighed on calibrated digital scales and packed into multi-layer barrier pouches. Food-grade nitrogen is flushed to replace atmospheric oxygen, preventing oxidation and providing exceptional refrigerated shelf life.
Food safety is at the core of Whitegold Garlic. Our plant follows stringent operating protocols to safeguard freshness.
All conveyors, sorting tables, hoppers, and chute surfaces touching raw or peeled garlic are constructed of certified food-grade stainless steel.
Operators must pass through sanitation check stations with protective hair covers, face masks, aprons, and sanitized nitrile gloves before entry.
Packaged inventory is moved directly into temperature-controlled cold holding rooms (2°C – 4°C) to lock in natural crispness prior to dispatches.