The Garlic Co., headquartered in Bakersfield, CA, has a new product called Triple Washed Diced Garlic that it will be featuring at its booth, number 61, at the Produce Marketing Association’s Foodservice Conference & Exposition in Monterey, CA, July 20-22.

The Garlic Co.’s new Triple Washed Diced Garlic is being promoted at the Produce Marketng Association’s foodservice trade event.“We are very excited about this new product,” said Bob Lords, foodservice sales manager for the company. “It’s 100 percent ready to use pure California garlic. We take the whole garlic clove, peel and dice it into one-eighth-inch dices, then triple wash and dry it. The washing process keeps the product looking fantastic in the bag, and it also extends the shelf life.”

The “Triple Washed Diced Garlic” product is packed in attractive three-pound bags, packed six to a carton, offering foodservice operators the convenience of bulk and the benefit of eliminating the labor otherwise required with whole garlic cloves. The item also boasts a 45-day shelf-life.

John Layous, a partner in The Garlic Co., and his son and company finance manager, Michael Layous, will be at the company’s exhibition booth at the PMA Foodservice coonference and expo to feature the product.

Mr. Lords noted that garlic is integral to the foodservice industry because, regardless the cuisine or culture of the restaurant and its menu, and with only rare exception, garlic is used in all ethnicities around the world.

“We wanted to offer chefs another product that would make garlic easy to use, convenient and reduce labor,” he said. “And with a 45-day shelf-life, they don’t have to worry about waste.

“The Garlic Company,” he continued, “was the first company to commercialize peeled garlic for the foodservice industry, which changed how chefs use garlic. It’s cheaper than whole-clove garlic, and this new Triple Washed Diced Garlic enables them to use more, which they typically want to do because of the flavor enhancement that garlic provides to dishes.”

The majority of The Garlic Co.’s business is in the foodservice sector, and although it services all types of operations, Mr. Lords said it is heaviest business is in the medium to white tablecloth level restaurants.

It also sells to companies that incorporate garlic into processed foods, such as sauces, soups and other prepared products. The company’s customers are spread across the country.

Mr. Lords said that The Garlic Co. saw a slight reduction in business on the foodservice side around three years ago, as the economy took its major dive.

“But at the same time we saw an uptick in other categories,” he added. “People were cooking more at home, so retail sales were stronger. And the processing side also increased, and for the same reason.

“Today, however, the foodservice side is almost back to where it was before the economic downturn,” he continued. “We see this as a very positive sign.”

The Garlic Co. continues its food safety and traceability initiatives, he said. It is third party-audited, and is on the leading edge of global food-safety programs.

“We are committed to the highest food-safety program levels and have the best possible systems in place, regardless of the expense, time or energy they require,” said Mr. Lords. “This ensures that our customers have the confidence they need, which is more important today than ever before in food supply history.”