Physical Properties
Taste / flavour : Fresh, aromatic & spicy, from mild to pungent, characteristic of garlic
Odour : Typical, mild to pungent, according to species, free from foreign odour.
Colour : Brown
Foreign Matter : Absent – This includes any foreign matter like glass, insects, wood pieces, paper,
metal, Impurities or any other Contaminants

Chemical Data
Moisture : Max. 6%
SO2 : Max. 50 PPM
Pesticides, herbicides, fungicides : Not detectable.

Microbiological Data
Total plate count : Max ≤ 50,000 cfu/g.
Coliform germs : Max 10 / g
E-Coli : Negative in 1 g
Yeast & mould : Max.100 / g
Salmonella : Negative in 25 g
Bacillus cereus : Max 10 / g
Staphylococcus Aureus : Negative in 1 g