As a black garlic supplier, I get asked a lot of questions about our product—from how we use it in recipes to its unique umami punch that makes it a favorite among chefs and home cooks alike. But lately, one question has been sticking with me more than most: what are the environmental impacts of black garlic production? I’ll be honest, when I first started in this business five years ago, I assumed it was a low-impact, sustainable product. After all, it’s just garlic, right? But the more I’ve dug into the process, the more I’ve learned that even something as simple as turning white garlic into black garlic has layers of environmental considerations—some good, some we’re still working to improve. Today, I want to share what I’ve discovered, because as someone who spends every day bringing black garlic to people’s kitchens, I care deeply about how our choices affect the planet. Black Garlic
First, let’s start with the basics: what is black garlic, and how is it made? Unlike white garlic, which is dried and cured at relatively low temperatures, black garlic is created by fermenting whole garlic bulbs at controlled temperatures (usually between 60°C and 80°C) and high humidity for 30 to 90 days. The fermentation process breaks down the garlic’s compounds, giving it that dark, glossy color, soft texture, and sweet, tangy flavor with notes of molasses and balsamic vinegar. For small suppliers like me, we usually use specialized fermentation chambers that are energy-efficient, but that’s not the case for every producer.
Let’s talk about the environmental upsides first, because black garlic isn’t all carbon footprints and challenges. Garlic, as a crop, is actually a pretty sustainable choice for farmers. It’s a member of the allium family, which is known for being pest-resistant—so most garlic farmers don’t rely on heavy synthetic pesticides. That means less chemical runoff into soil and waterways compared to crops like cotton or conventional fruits and vegetables. Garlic also has a relatively low water footprint: to produce one kilogram of garlic, it takes about 300 liters of water, which is significantly less than rice (2,500 liters per kg) or beef (15,000 liters per kg). When you turn that garlic into black garlic, the water content stays pretty similar (we don’t add water during fermentation—just humidity to keep the bulbs from drying out), so that low water footprint carries over to the final product.
Another big plus is that black garlic has a longer shelf life than white garlic. White garlic lasts a few months if stored properly, but black garlic can stay fresh for up to a year without refrigeration. That means less food waste—one of the biggest environmental issues in the food system. As a supplier, I’ve seen firsthand how many small restaurants and grocery stores love black garlic because they don’t have to restock it every couple of weeks, and home cooks often tell me they keep a jar in their pantry for months, using it as needed. Less food waste means less of the resources that go into growing, transporting, and storing garlic are wasted, which is a win for the planet.
Now, let’s get to the challenges—because there’s no way around it, black garlic production has environmental costs, and it’s important to be transparent about them. The biggest one is energy use from fermentation. That controlled heat and humidity requires a steady supply of electricity, and if that electricity comes from fossil fuels, the carbon footprint of black garlic goes up significantly. I’ve visited large-scale black garlic producers in other countries that use outdated fermentation equipment that guzzles energy, running nonstop for 90 days to cure a batch. For example, a large commercial batch of black garlic can use up to 10 times more energy than producing the same amount of white garlic. That’s a big issue, especially as demand for black garlic grows—more producers mean more energy use, unless we find better ways to power the process.
Then there’s the matter of packaging. Black garlic is often sold in jars or plastic containers, and while we as a supplier have made the switch to glass jars with recyclable lids, not every producer does that. Some use single-use plastic bags or non-recyclable packaging, which adds to plastic waste. And even with glass, there’s the environmental cost of manufacturing and transporting those jars—though that’s a challenge that plagues most food products, not just black garlic. But as someone who wants to do better, I can’t ignore that our packaging has an impact.
Another less obvious issue is transportation. Garlic is a global crop—most of the world’s garlic is grown in China, followed by India, Spain, and the United States. If a black garlic producer sources their garlic from thousands of miles away, that adds to the carbon emissions from shipping. For me, I work with a small family farm in California’s Central Valley that grows all our garlic, so we cut down on transportation emissions drastically. But not every supplier has that luxury, and many large producers source garlic from across the globe, which adds to the product’s environmental footprint.
I’ve also learned that the waste from black garlic production isn’t trivial. When we ferment garlic, we have to discard any bulbs that are damaged or don’t cure properly—usually about 5-10% of a batch. For small suppliers like me, that’s a manageable amount, but for large-scale producers, that waste can add up quickly. If that garlic is just thrown away, it ends up in landfills, where it produces methane, a greenhouse gas 25 times more potent than carbon dioxide. Some producers have started composting that waste, which is a great step, but not all have access to large composting facilities or the space to process that amount of organic waste.
So, as a black garlic supplier, what are we doing to address these environmental impacts? I don’t have all the answers, but I’ve made it a priority to constantly refine our process and work with other producers to find sustainable solutions. First, we invested in energy-efficient fermentation chambers. Our chambers use a combination of smart heating systems that only run when needed, plus humidity controls that use recycled air as much as possible. We’ve also switched all our electricity to 100% renewable energy from a local solar provider, which has cut our carbon footprint from fermentation by more than 70%. That was a big investment for a small business, but it’s worth it—for our customers, for the planet, and for the future of our company.
Second, we’ve built direct relationships with that local garlic farm in California. We pick up the garlic ourselves, which means we don’t rely on third-party shippers who might use less efficient trucks, and we pay the farmers a fair wage, which supports sustainable farming practices. The farm uses no synthetic pesticides, uses drip irrigation to cut down on water waste, and rotates crops every year to keep the soil healthy. That means every bulb we use is grown with as little environmental impact as possible, from the moment it’s planted.
For our packaging, we now use 100% recyclable glass jars with metal lids, and we offer a discount to customers who return their empty jars to us for refilling. It’s a small program, but so far, about 30% of our customers participate, and it keeps hundreds of jars out of landfills every year. We’re also testing compostable labels for our jars, because even the labels can add to plastic waste if they’re not recyclable.
We’re also working on reducing our production waste. Now, when a batch has damaged garlic, we don’t just throw it away—we give it to a local community garden that turns it into compost. And we’ve started experimenting with using the peels from cured black garlic (which we used to throw away) to make a seasoning blend for soups and marinades. It’s a way to use every part of the garlic, so less goes to waste.
Of course, there’s still more work to do. Just last month, I attended a conference for specialty food suppliers, and we talked about how the black garlic industry can come together to create more sustainable standards. Some ideas are on the table: creating a certification for low-energy fermentation, encouraging local sourcing for garlic, and partnering with composting companies to make it easier for producers to process their waste. I’m excited to be part of that conversation, because as a small supplier, my impact is limited, but if we all work together, we can make a big difference.
What’s also become clear to me is that the environmental impacts of black garlic production aren’t set in stone. They depend on the choices each producer makes—how they power their facilities, where they source their garlic, how they handle waste, what they use for packaging. That’s why it’s so important for consumers to ask questions when they buy black garlic: where is it made? What kind of energy was used to make it? How is it packaged? Because those small questions can push suppliers to do better.
For example, I’ve had customers tell me they switched to our black garlic because we’re transparent about our processes, and they appreciate that we’re not just selling a product—we’re selling a commitment to sustainability. That feedback means the world to me, because it lets me know that people care about these issues, and they’re willing to support suppliers who care too.
I’ll be honest, when I first started this business, I was so focused on making a great product that I didn’t stop to think deeply about the environmental side of things. I thought sustainability was something big companies handled, not small entrepreneurs like me. But I was wrong. Every choice we make—from the energy we use to the garlic we source—matters. Black garlic is a product I love, because it’s versatile, delicious, and has so many health benefits, but that doesn’t mean we can ignore the impact of making it.
Looking ahead, my goal is to make our black garlic production as sustainable as possible, while still keeping the product accessible for home cooks and restaurants. I want to expand our refilling program, so even more customers can return their jars and reduce waste. I’m also looking into solar panels to power our entire facility, not just the fermentation chambers. And I’m working with the garlic farm to implement regenerative agriculture practices, which go a step beyond organic by building soil health and even sequestering carbon from the atmosphere.
If you’re someone who loves black garlic, whether you use it in pasta, dressings, or as a topping for pizza, I hope this gives you a better understanding of where it comes from and the work that goes into making it sustainably. And if you’re a restaurant buyer or a specialty food retailer looking for a black garlic supplier that prioritizes environmental responsibility, I’d love to connect with you. Let’s talk about how we can bring high-quality, sustainable black garlic to more tables together.
At the end of the day, food is about more than just taste. It’s about where it comes from, who grows it, and how it affects the planet. As a black garlic supplier, that’s the foundation of my business, and I’m proud to be part of an industry that’s working to do better.
Pure White Garlic References
- Food and Agriculture Organization of the United Nations (FAO). (2021). Water Footprint of Major Crops and Livestock Products. Rome: FAO.
- Zhang, Y., et al. (2020). Energy Consumption and Carbon Footprint of Fermented Garlic Products. Journal of Cleaner Production, 258, 120698.
- US Environmental Protection Agency (EPA). (2022). Food Waste and Methane Emissions. Washington, DC: EPA.
- Garcia, L., et al. (2019). Sustainable Packaging Practices for Specialty Food Products. Journal of Sustainable Agriculture, 43(7), 521-538.
- California Garlic Growers Association. (2021). Regenerative Farming Practices for Allium Crops. Salinas, CA: CGGA.
Nine Three Import and Export Co., Ltd.
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