Allahabad HC Summons Food Safety Official Over Chinese Garlic: Why Is It Dangerous & How To Identify?

Chinese garlic was banned amid reports of fungus-infested garlic entering India. Concerns have also been raised about the Chinese garlic possibly containing high levels of pesticides.

India banned the import of Chinese garlic in 2014 due to reports of fungus-infested garlic entering the country. (Image for representation)

Source : envato

The Allahabad High Court on Friday summoned the designated officer of the Uttar Pradesh government's food safety and drug administration department to explain how the banned Chinese garlic is still available in the market.

The Lucknow bench of the court also asked the Centre's counsel regarding the mechanism in place for preventing the entry of such items into the country and whether any such exercise has been undertaken to find out the source of entry and how the government proposes to prevent it.

The HC's observation comes after a Public Interest Litigation (PIL) was filed by lawyer Motilal Yadav, who alleged that Chinese garlic is banned in the country because of its harmful effects. He said that in spite of the ban, such garlic is readily available throughout the country, including in Lucknow. The petitioner had produced about half a kg of Chinese garlic as also the normal garlic before the judges during the court proceedings. 

What Is Chinese Garlic?

Chinese garlic is a type of garlic primarily grown in China and exported to several countries across the world. The Chinese garlic typically features smaller bulbs and can range in colour from light white to pink. 

Chinese garlic is predominantly used in China, which is also the world's largest producer of garlic. It is also consumed in several other Asian cuisines, such as in noodles, stir-fries, and soups. 

India banned the import of Chinese garlic in 2014 due to reports of fungus-infested garlic entering the country. 

Is Chinese Garlic A Health Concern?

Chinese garlic was banned amid reports of fungus-infested garlic entering India. Concerns have also been raised about the Chinese garlic possibly containing high levels of pesticides.

Chinese garlic is treated with a fungicide containing methyl bromide to prevent fungal growth for up to six months. On the other hand, Indian garlic is grown with minimal use of pesticides and fertilizers, prioritizing natural farming methods.

Moreover, Allicin, a compound believed to regulate blood pressure and a natural antibiotic and boost immunity, is present in significantly lower levels in the Chinese variety of garlics.

How To Identify Chinese Garlic?

Here are some of the ways to differentiate between Chinese Garlic and Indian Garlic:

• The Chinese garlic is light white or pink, while the Indian Garlic is white to pink and light brown.
• The Chinese garlic has a mild aroma, while the Indian Garlic has strong, pungent smell and robust taste.
• The Chinese variety is grown with heavy usage of chemicals and pesticides, while the Indian variety is grown using traditional methods with a focus on natural farming practices and minimal chemical use.
• Moreover, the Chinese variety also contains synthetic substances that can be hazardous.

Chinese Garlic: Threat To Local Farmers

Three Indian states, Madhya Pradesh, Rajasthan and Uttar Pradesh are leading producers of Indian garlic variety. 

While India produces 32,27,000 MT of garlic, China produces 2.3 crore tonnes. While, China has a 75 per cent share of the global garlic output, India's production is significantly low in comparison. 

Therefore, the illegal import of Chinese Garlic impacts the local market, adversely affecting Indian farmers. The price of Chinese garlic is lower compared to Indian garlic.

Moreover, the influx of cheaper Chinese garlic can lead to substantial financial losses for Indian garlic producers. This will cause a collapse in market prices and hurt Indian farmers.