The Technical University of Lodz and the Institute of Food Technology and Analysis are working on an innovative project to develop and implement a technology for the production of black garlic from Polish varieties.

The work will be carried out as part of a consortium between PŁ and the Medical University of Lodz, a farm, an entrepreneur and an agricultural consultancy. The garlic fermentation installation will be designed using advanced energy-saving technology.

“The implementation of the project, which will result in a processing plant for the production of black garlic, is intended to support the agricultural sector. The assumed solutions will translate into many environmentally beneficial effects”, emphasises Professor Grażyna Budryn, director of the Institute of Food Technology and Analysis, responsible for the project on the part of PŁ. 

“Garlic will be produced in an optimised and shortened process, thanks to the preliminary operations applied before the main fermentation process. The fermentation itself is intended to enhance the organoleptic and, very importantly, health-promoting qualities of the garlic”, adds Prof Budryn.