“We offer garlic in a variety of forms: whole bulb, peeled, diced, VakPak, frozen and shelf stable puree form,” said Michael Layous, sales and marketing representative for The Garlic Co. headquartered in Bakersfield, CA. “And all these forms can be made with organic product. We sell the majority of our garlic in peeled and whole bulb form. This holds true for our organic products as well.”

The Garlic Co. is a grower, packer and shipper, and it has handled organic items for more than 15 years. The company produces its garlic in Kern County, CA. Its primary customer base is the foodservice sector and industrial operations, and it distributes nationwide.

Mr. Layous noted that over the years garlic has become more of a staple item in U.S. cuisine.

“Simply as a relatively low cost food item, it is less susceptible to being effected by up or down trends in the economy,” he said. “People appreciate the positive health benefits associated with eating garlic, and they like the idea of ‘eating something good.’ Organic garlic continues along this same line of thinking. If a consumer is going to spend a hard earned dollar, he or she feels good about spending it on fresh, organic produce, which in turn is good for their health. In summary, despite the current uptick in the economy, interest in organic garlic has not been affected in any significant manner.”

Mr. Layous added that sales of organic garlic are currently a little better than average. The company has a few months remaining with its 2012 crop, and the 2013 harvest should be completed around the middle of September.

“Around that same time, the world will have a better idea of how much garlic China has for the coming crop year,” said Mr. Layous. “We will then have a better sense of how the 2013 crop will fare.”

He does believe that the current locally grown movement goes somewhat hand-in-hand with the increased interest in organic products.

“While organic provides the ‘peace of mind’ of a natural product, locally grown can provide the peace of mind that consumers personally know the grower and source, and its practices,” said Mr. Layous. “Both can ensure the quality of the produce to the consumer.

“We certainly think the interest in organic garlic is here to stay,” he continued. “Despite the higher cost associated with organic product, the interest continues to increase. It is overlapped with the entire concept of providing a higher quality product from farm to plate.”