Dehydrated Garlic specification for export: what your spec sheet must state
Short answerA buyer's QA team expects a dehydrated garlic sheet to state the form (flakes, granules or powder), size or mesh, moisture, extraneous matter, total and acid-insoluble ash, cold-water-soluble extract, volatile organic sulphur, the peroxidase result, the microbiology panel, packing, shelf life and the HS code, with your lab values and test methods.
What a buyer's QA team checks on a dehydrated garlic sheet
Each row says why the buyer asks, the reference value where a public standard states one, and how to put your own value on the sheet. A reference value is not your specification: state your own lab result, and buyers compare it with their own requirements.
Physical
| Parameter | Why buyers ask | Reference value | State it as |
|---|---|---|---|
| Particle size or meshFlakes, Granules, Powder | Granule and powder buyers dose by volume, so particle size changes their recipe. | No public limit; state your lab value | __ to __ mm, or __ mesh (state your range and sieve) |
| Moisture (powder)Powder | Garlic powder is hygroscopic; moisture decides whether it stays free-flowing. | max 5.0 % by weightFSSAI 2.9.26 (v4) | max __ % (state your lab value) |
| Moisture (other than powder)Flakes, Granules | Higher moisture in flakes means mould risk on a long voyage. | max 8.0 % by weightFSSAI 2.9.26 (v4) | max __ % (state your lab value) |
| Extraneous matterFlakes, Granules, Powder | Peel and stalk pieces are visible in the buyer's finished product. | max 0.5 %FSSAI 2.9.26 (v4) | max __ % (state your lab value) |
Chemical
| Parameter | Why buyers ask | Reference value | State it as |
|---|---|---|---|
| Total ash (dry basis)Flakes, Granules, Powder | A cleaning and soil check. | max 5.0 % by dry weightFSSAI 2.9.26 (v4) | max __ % (state your lab value) |
| Ash insoluble in dilute HClFlakes, Granules, Powder | The sand and grit share; high values fail a buyer's foreign-matter checks. | max 0.5 % by weightFSSAI 2.9.26 (v4) | max __ % (state your lab value) |
| Cold-water-soluble extract (dry basis)Flakes, Granules, Powder | Tells the buyer how much soluble garlic solids the product carries, which affects strength in their recipe. | 70.0 to 90.0 % by weightFSSAI 2.9.26 (v4) | __ to __ % (state your lab value) |
| Volatile organic sulphur compounds (dry basis)Flakes, Granules, Powder | This is the pungency buyers pay for; low values mean flat-tasting garlic. | min 0.3 % by weightFSSAI 2.9.26 (v4) | min __ % (state your lab value) |
| PeroxidaseFlakes, Granules, Powder | A negative result shows enzyme activity was stopped in drying. | NegativeFSSAI 2.9.26 (v4) | negative (state your result) |
Microbiological
| Parameter | Why buyers ask | Reference value | State it as |
|---|---|---|---|
| Aerobic colony countFlakes, Granules, Powder | Shows overall hygiene of drying, grinding and packing. A high count is the first thing a QA lab flags. | m 1×10⁶, M 1×10⁷ cfu/gFSSAI App. B Table 3A (v2) | max __ cfu/g (state your lab value) |
| Yeast and mouldFlakes, Granules, Powder | Signals moisture pick-up in storage and transit, which shortens shelf life. | m 1×10⁴, M 1×10⁵ cfu/gFSSAI App. B Table 3A (v2) | max __ cfu/g (state your lab value) |
| EnterobacteriaceaeFlakes, Granules, Powder | An indicator of post-process contamination; buyers selling into ready-to-eat use check it closely. | m 1×10², M 1×10³ cfu/gFSSAI App. B Table 3A (v2) | max __ cfu/g (state your lab value) |
| Staphylococcus aureusFlakes, Granules, Powder | Points to handling hygiene during manual sorting and packing. | m 1×10², M 1×10³ cfu/gFSSAI App. B Table 3A (v2) | max __ cfu/g (state your lab value) |
| SalmonellaFlakes, Granules, Powder | A food-safety criterion, not a hygiene one: one positive lot means rejection and often a border alert. | Absent/25 gFSSAI App. B Table 3B (v2) | absent in __ g (state your lab result) |
| Sulphite-reducing clostridiaFlakes, Granules, Powder | Spore-formers survive drying; buyers using the product in soups and sauces ask for it. | m 1×10², M 1×10³ cfu/gFSSAI App. B Table 3B (v2) | max __ cfu/g (state your lab value) |
| Bacillus cereusFlakes, Granules, Powder | Another spore-former that matters when the buyer's product is held warm. | m 1×10³, M 1×10⁴ cfu/gFSSAI App. B Table 3B (v2) | max __ cfu/g (state your lab value) |
Sensory
| Parameter | Why buyers ask | Reference value | State it as |
|---|---|---|---|
| ColourFlakes, Granules, Powder | Off-white is expected; browning tells a buyer the product was scorched or stored badly. | white to pale creamFSSAI 2.9.26 (v4) | white to pale cream (state yours) |
Forms and HS codes
- Flakes: HS code not verified on an official source; confirm with your CHA
- Granules: HS code not verified on an official source; confirm with your CHA
- Powder: HS code not verified on an official source; confirm with your CHA
Codes are quoted from the official documents linked. Confirm the current line with your customs broker before you file.
Packing formats buyers expect to see named
- Multi-wall paper bags with an inner poly liner
- Cartons with a poly liner
- Aluminium-laminated pouches for retail repackers
State the bag or carton, its liner, the net weight and how many fit a pallet or container. Those numbers are yours to state; no standard sets them.
An example dehydrated garlic sheet
This is how the parameters above sit on one page, for a fictional company. Reference values are shown where a standard states one; on a real sheet each value is the exporter's own lab result.
Example Agro ExportsMahuva, Gujarat, India
- Document
- SPEC-EXAGRO-GARLIC-v1
- Revision
- A
- Issued
- 2 November 2026
- Status
- Example
Product specification
Dehydrated garlic
Flakes
- Moisture (other than powder)
- max 8.0 % by weight
- Extraneous matter
- max 0.5 %
- Volatile organic sulphur compounds (dry basis)
- min 0.3 % by weight
| Parameter | Specification | Test method | Reference |
|---|---|---|---|
| Particle size or mesh | per buyer specification | Not stated | |
| Moisture (other than powder) | max 8.0 % by weight | Not stated | FSSAI 2.9.26 (v4) |
| Extraneous matter | max 0.5 % | Not stated | FSSAI 2.9.26 (v4) |
| Parameter | Specification | Test method | Reference |
|---|---|---|---|
| Total ash (dry basis) | max 5.0 % by dry weight | Not stated | |
| Ash insoluble in dilute HCl | max 0.5 % by weight | Not stated | |
| Cold-water-soluble extract (dry basis) | 70.0 to 90.0 % by weight | Not stated | |
| Volatile organic sulphur compounds (dry basis) | min 0.3 % by weight | Not stated | |
| Peroxidase | Negative | Not stated |
| Parameter | Specification | Test method | Reference |
|---|---|---|---|
| Aerobic colony count | m 1×10⁶, M 1×10⁷ cfu/g | IS 5402 / ISO 4833 | |
| Yeast and mould | m 1×10⁴, M 1×10⁵ cfu/g | IS 5403 / ISO 21527 Part 1 and Part 2 | |
| Enterobacteriaceae | m 1×10², M 1×10³ cfu/g | IS/ISO 7402 / ISO 21528 Part 2 | |
| Staphylococcus aureus | m 1×10², M 1×10³ cfu/g | IS 5887 Part 2 and Part 8 / ISO 6888-1 or ISO 6888-2 | |
| Salmonella | Absent/25 g | IS 5887 Part 3 / ISO 6579 | |
| Sulphite-reducing clostridia | m 1×10², M 1×10³ cfu/g | ISO 15213 | |
| Bacillus cereus | m 1×10³, M 1×10⁴ cfu/g | IS 5887 Part 6 / ISO 7932 |
| Parameter | Specification | Test method | Reference |
|---|---|---|---|
| Colour | white to pale cream | Not stated | FSSAI 2.9.26 (v4) |
Commercial
- Packing
- On request
- MOQ
- On request
- Shelf life
- On request
- Storage
- Cool, dry place, away from direct sunlight
- Origin
- Mahuva, Gujarat, India
- Port of loading
- Pipavav or Mundra
- HS code
- Confirm with your CHA
Mistakes on dehydrated garlic sheets that make buyers go quiet
- Leaving out volatile sulphur, the one figure that shows strength.
- Not saying whether the garlic was bleached; the FSSAI definition excludes bleaching or precooking.
- Quoting a powder moisture value on a flakes sheet.
- Copying an onion sheet and changing the name, so garlic-specific tests are missing.
Questions a buyer will send you
- What is the pungency, stated as volatile sulphur compounds?
- Is the garlic bleached or pre-cooked before drying?
- Which particle size do you supply for granules?
- Can you show the last Salmonella result for this product?
Your sheet should look like this. The Buyer-Ready Pack builds it for up to 3 products, along with your Google listing and export page: ₹45,000, 10 working days.
Sources
- Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.9: Salt, Spices, Condiments and Related Products, FSSAI, Version 4 (01.08.2025)
- Appendix B: Microbiological Requirements, Table 3 (Spices and Herbs), Tables 3A and 3B, FSSAI, Version 2 (04.11.2024)
Checked 2 November 2026. This page is general information, not legal, tax or compliance advice.