Researchers at the Mariano Marcos State University (MMSU) are making the black version of garlic.
There is nothing new about black garlic as it has been around Japanese cuisine for a while now. The science is quite straightforward too: heads of garlic bulbs are kept in a controlled, humid environment in high temperatures for anywhere form half a month to three months.
No additives and preservatives are added. The resulting black or dark brown color comes not from burning but from the enzymes that break down into something similar to fried onions.
The process amplifies the nutrient properties of garlic, according to the MMSU researchers.
A study conducted by Dr. Shirley Agrupis, MMSU President, shows that at least eight phytochemicals are present in black garlic: alkaloids, flavonoid, phenol, steroids, cardiac glycosides, carbohydrate, terpenoids, and protein.
Other studies have shown that because of its high amount of antioxidants, black garlic taken on a daily basis may lower the risk of cardiovascular diseases, help destroy cancer cells, boost the immune system, and reduces inflammation.
This is one reason why black garlic is popular in Japan where it is a sought-after food supplement and an ingredient in expensive culinary recipes.
Two Japanese companies and a university have partnered with MMSU to boost black garment production in Ilocos where 72 percent of the country’s conventional garlic is sourced from. Takara Inc., Takko-Machi Garlic Center, and Hirosaki University’s Department of Emergency Medical Technology will assist MMSU to boost the production of black garlic using local varieties such as the Ilocos White and Ilocos Pink.
Takara Inc. has donated an industrial garlic pressing machine for the use of MMSU researchers.
Takko-Machi Garlic Center and Hirosaki University will help the university in refining black garlic research. MMSU, in turn, will share what it learns to farmers in Ilocos and elsewhere in the country.
Packaged black garlic bulbs as well as a black garlic ice cream are on sale at the university.
The pungent bulb is part of the food innovations under development at MMSU’s Garlic and Other Agri-Condiments Center. The P35.5-million Center is funded by the Department of Science and Technology’s Niche Centers in the Regions for Research and Development (NICER) program.
The NICER Garlic and Other Agri-Condiments Center aims to uplift the garlic industry in Ilocos by developing an integrated crop management system that enhances garlic storage processes, improves the usability and profitability of garlic through black garlic processing, and determines the key strategies in improving the competitiveness of local garlic.
The development of low-cost technologies is designed to enable farmers to increase garlic yields from 3.8 tons per hectare to 5 t/ha, reduce bulb weight loss from 50 percent to 10 percent, and increase income by 30 percent.
