Project Report

Project Description

Garlic is most commonly used as a condiment and for flavouring and seasoning of food products such as soups, dals, pickles, etc It is also used for flavouring vinegar or oil for dressing. Incorporation of garlic in the diet at moderate levels is likely to shift the balance of the micro flora in the intestines in favour of lactic organisms, which generally have a favourable effect on the absorption of minerals present in the diet. Garlic has a pungent smell due to the presence of unsaturated sulphides. Several methods have been patented for the deodorization of garlic. An odour-free strain of garlic has been developed in Japan by continuous selection breeding. This strain tastes and smells like garlic until it is eaten, when for still unknown reasons, the odour disappears. This mutant strain of garlic does not revert to its original"smelly" strain even after six generations. Garlic is endowed with several medicinal properties.

Price : ₹ 1999/- ₹ 1500 /- (inclusive of GST 18%)