Fruit Vegetable Bubble Washing Machine Introduction
Bubble washing machine (blast cleaning machine) is mainly used for washing various fruits, vegetables, and medicinal materials. This cleaning machine is employing bubble washing system, having good processing effect with retaining the original quality of the product. It is a kind of practical equipment for washing food stuff.
Tips: We also supply stewing machine, blanching machine, cooling line, and air-drying line, etc. corollary equipment.

Air Bubble Washer Machine Specification is in picture 2.

Wide Applications of Amisy Vegetable Fruit Air Bubble Washing Machine
(1.) Suitable for soaking, cleaning, removing pesticide/salt, and cooling after blanching of leaf vegetables, fruits, medicinal materials; as well as washing and removing starch after cutting of root vegetables and fruits.
● Bubble washing machine for vegetables: pepper, green vegetables, ginger, etc.
● Bubble washing machine for fruits: apple, pear, plum, grape, hawthorn, dates, strawberry, etc.
● Bubble washer machine for medicinal materials (root, stem and leaf types): platycodon grandiflorum, asarum, gastrodia, ginseng, etc.
(2.) An ideal equipment for vegetables or food processing industries, catering establishments, and large-scale supermarkets, etc.

Highlights of Multifunctional Vegetable Bubble Washer Machine
(1.) Integrating bubble, blast and spray, these three kinds of cleaning methods to ensure a high cleaning rate without damage to products.
(2.) The conveyor belt has stable delivery with adjustable working speed; the product is moving with the conveyor belt, which avoids damage to products.
(3.) Provided in high-quality SUS304 stainless steel, conforming to the use standards of food industry.
(4.) High automation, compact and simple design, low noise.

Fruit Vegetable Water Bubble Washing Machine Working Principle
The product enters into water tank and is scattered, rolled, cleaned and delivered under the action of high-pressure water flow and powerful bubble. The mud removed from the product sinks into a isolation bin at the bottom, ensuring no re-pollution caused by back flow. The floating sundries and bugs are collected by the impurity filter, and if there is wire/hair stuff, brush rollers can be equipped to clean them (there is a bin on the one side of the machine for gathering sundries, bugs, and wire/hair stuff; it is also available for extra water when the working tank is overfull of water). Then the cleaned products are processed by spray cleaning for the following process.

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I. Ginger Production in Indonesia
Ginger(Zingiber officinale Roscoe) rhizome, known as Jahe in Indonesia, has been utilized in this country since ancient times. Ginger is essential in Indonesian cuisine, as a spice and also for its medicinal value. It’s widely available and you can buy the rhizome in any supermarket or vegetable sellers in the street. In Indonesia gingers are generally grown at an altitude of 200-600 m above sea level. The growing area is mostly in Java and Sumatra. Indonesia ranked as 6th top ginger producers in 2012, with 5% of the global production, producing 113,851 MT of ginger. Indonesian ginger is exported to the United States, Netherlands, United Arab Emirates, Pakistan, Bangladesh, Japan, South Korea and Hong Kong.

II. Big Ginger, Small Ginger and Red Ginger
In Indonesia, based on shape, size and color, gingers are categorized into three types, i.e. big ginger (Zingiber officinale var. officinale), small ginger(Zingiber officinale var. amarum) and red ginger (Zingiber officinale var. rubrum).
2.1 Big ginger is also called giant ginger, elephant ginger(jahe gajah), and rhino ginger. It has a bigger, fatter and more inflated rhizome with less fibrous compared to the other two varieties. The flesh is yellow or light yellow. Big ginger can be consumed both young and old, both as fresh ginger or developed ginger product. The essential oil content is the lowest and the flavor is not so spicy. Most of the ginger exported by Indonesia are the big ginger.
2.2 Small ginger(jahe emprit) has smaller rhizome size, slightly flattened shape and more fiber than elephant ginger. Small ginger is always harvested at old age. Its essential oil content is greater than the elephant ginger and it is more spicy. This ginger is suitable for herbs or for essential oil and oleoresin extraction.
2.3 Red ginger(jahe merah) has the smallest rhizome size, more fibrous with red skin color. The ginger is generally harvested in the range of 8-12 months. It has a high content of essential oil and most spicy flavor, making it suitable for ginger oil and herbal medicine.
Ginger is exported in the form of fresh ginger, pickled (big ginger), dried ginger (big, small and red ginger), and ginger essential oil from the small and red ginger.

III. Ginger Consumption in Indonesia
Ginger is so widely used in Indonesian cuisine that it is rather odd for a dish to be cooked without ginger. Recipes will usually call for the fresh grated root. The fresh rhizome can also be thinly sliced and then dried for use. As dried slice, it can be thrown directly into soups and teas, or rehydrated in hot water for 30 minutes before grinding or chopping. Besides, there are also many ginger products, such as ginger candy, ginger tea, ginger bread, ginger oil and herbal products, ginger ale, etc. Indonesian commonly use ginger in coffee drinks to ward off colds and fevers. Most restaurants offer a sizable list of coffee-ginger drink options.

IV. Ginger Products in Indonesia Market
4.1 Ginger Candy
Indonesian candy makers produce multiple varieties of ginger candy with different flavors. Many people travel with ginger candy to ward off travel sickness, as it is believed to settle the stomach and thus aid in digestion. There are some famous brands such as Ting Ting Jahe manufactured by PT Sindu Amritha, Gin Gins made by The Ginger People, and Chimes Ginger Chews produced by Roxy Trading.
4.2 Ginger Tea
Wedang Jahe is a type of tea made from ginger and palm sugar, frequently flavored with pandan leaves. Wedang in Javanese means “beverages” while Jahe in Bahasa Indonesia means “ginger”. Wedang Jahe is very popular in Indonesia. It warms the body and believed to have a remedy of expelling a cold. At spa and beauty salons in Indonesia, Wedang Jahe is served to top off the customers’ relaxation rituals. The aroma can soothe your nerves and calm your mind.
4.3 Ginger Oil
Ginger oil is obtained by steam distillation or hydro distillation of the roots of Zingiber officianale. Ginger rhizomes are collected, sliced and cut into small pieces before sent for distillation. Some farmers also do steam distillation of dried rhizomes. Ginger oil is a small volume product and the yield is 5-10 tons per annum.
Ginger essential oil is used in a wide spread of industries such as perfumery, cosmetic, flavoring, fragrance, and pharmacy. It is largely exported to USA, Singapore, Germany, India and South Africa, with the largest importers are USA.

V. Ginger Processing in Indonesia
5.1 Ginger Sorting
Impurities such as soil, crop residue and weeds are separated from the rhizomes.
5.2 Ginger Washing
The rhizomes are washed with high-pressure water sprayed, or washed by hand. Ginger spray washing machine adopts high-pressure water flow for washing ginger, having great cleaning capacity with high impurities reduction efficiency. The water brings impurities to the filter layer, and the water then enters into water filtering tank for recycle use.
Industrial ginger washer for Indonesia ginger processing
5.3 Ginger Slicing
To produce dried ginger, it is necessary to slice the rhizomes to a certain thickness. Slicing can be done with ginger slicing machine. It’s a simple machine that is easy to operate with high efficiency. The finished slices have uniform thickness and the thickness can be adjusted.
5.4 Ginger Drying
Drying can be done by sunlight or in an oven. Sun drying is done on a mat or other materials for several days until the moisture content is below 8%. During drying process, the rhizomes must be turned periodically so that the drying is evenly.
By drying in the hot air drying oven, the rhizomes are placed on the oven tray and dried with circulated air in the fully closed drying oven. This is efficient and clean. Equipped with adjustable air divider plate inside the oven, materials can be dried evenly.
5.5 Ginger Packaging
Dried ginger can be packed in airtight plastic bag with vacuum packing machine. This machine can be equipped with a printer to print shelf life, serial number etc on the seal place.
5.6 Ginger Storage
The warehouse should have good ventilation and remain sanitation, with low ambient temperatures and avoid moisture.
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I. Overview of Ukraine Garlic
Ukraine was not quite an agrarian country, but today the situation has changed. The global food and energy crisis, the accession to the WTO of Ukraine, the cancellation of restriction on the export of agricultural products, all of these factors open a lot of doors for Ukraine. Over the past few years, the agrarian market of the country is growing steadily. Especially, the production of vegetables and fruits has a certain increase.
The mild climate, fertile soil, irrigation and rainfall make Ukraine have favorable conditions for growing fruits and vegetables. So, Ukraine and foreign investors show more and more interest in this sector. And garlic is one of the vegetables that are preferred to be grown in Ukraine.

II. Status of Garlic in Ukraine Agrarian Market
Over the past ten years, Ukraine became the leading producer of garlic in Eastern Europe. The production of high quality marketable products and planting material has gained an impressive growth, with some new perspective varieties. There are some leading companies having cooperation with scientists, and they have developed new technology of garlic cultivation.
However, garlic market in Ukraine is not yet formed, and it is in its beginning stage. 95% of the main garlic producers are small-scale farmers and households, with an cultivation area below 1 hectare. The cultivation area of garlic in 10 hectares is considered to be major farming business, which requires the employment of specialized harvesters and other equipment. At the same time, domestic garlic production does not cover the demand, in 2014, according to UkrGosstat (State Statistic Service of Ukraine), Ukraine had imported more than 4,000 tons of fresh garlic from China. Most of the garlic on the shelves of Ukrainian supermarkets is of Asian origin.

III. Imported Garlic of Ukraine
In Ukraine, the demand for garlic is traditionally not satisfied and the country has to import about 10 thousand tons of garlic per year.
There are two kinds of models of garlic accepted by Ukraine: the Chinese model which is grown by small farms and dealt by wholesalers; the Spanish model which is produced by large farms or cooperatives in an industrial production.

IV. Chances for Ukraine to be A World Garlic Supplier
Actually, favorable climate, fertile soil, high-quality planting materials and geographic location allow Ukraine to focus on exports after the satisfying its domestic market needs; at the same time, this country is using the necessary agricultural technologies to develop great varieties of garlic. Garlic production in Ukraine has become significant now. The area planted with this vegetable in Ukraine is over 22 thousand hectares.
Winter Garlic of Ukraine
The most common garlic variety of Ukraine is winter garlic for its high yields, and it covers various sub-varieties, Sophia, Kharkov purple, Prometheus, Spas, Jubilee, Donetsk purple, Ukraine white, etc. The winter garlic has different planting time in different region for optimal production. In the southern and western parts, the right time is the third decade of October; in the north and east parts, the right time is the second decade of September; in the central parts, the right time is the third decade of September-early October.
Ukraine is on the verge of large-scale integration into the world economy, including the agricultural products. The garlic production in Ukraine has significant export potential and investment attractiveness.
Prospects for Ukraine garlic in Europe market: the demand of Ukraine garlic in Europe is growing by leaps and bounds. In five years, according to experts, Ukraine can fully meet its garlic market, and in ten years can lead the European market, together with Spain.
Ukraine has all chances to become a worthy supplier of garlic in the world. As a world-class quality product, Ukraine garlic may be interesting not only for the consumer in the supermarket, but also in food processing and pharmaceutical manufacturing.

V. Garlic Processing Equipment Suitable for Ukraine Market
Ukraine has the potential and chance to be a worldwide supplier of garlic, especially for Europe market. And the markets need not only fresh garlic, but also some value added products made from garlic. So it has another kind of potential and chance for the country to establish garlic processing industries and plants to extend the garlic export business.
The products based on garlic includes garlic paste, fried garlic slices, dried garlic flakes, garlic powder, and garlic oil, etc. They can be used for food as well as medicine preparation as an ingredient.
Garlic processing requires proper processing equipment, and there are various advanced mechanical garlic processing machines developed and manufactured.
1. Garlic sorting machine: it is applied to finish grading the whole head of garlic by their sizes, which is necessary for fresh garlic exporters to get garlic heads of different sizes with different quality.
2. Garlic clove separating machine: breaking garlic bulbs into separated cloves is essential during garlic processing; also garlic clove separator is a good help to garlic farmers who need a large amount plantable cloves.
3. Garlic peeling machine: it is designed to remove garlic clove skin automatically, having a wide application in garlic processing industries and plants, because peeling garlic is a necessary chore.
4. Garlic slicer machine: garlic slices is an active form for garlic products production, and they are required to make fried garlic slices and dried garlic flakes. Garlic slicing machine helps to produce large amount of sliced/flaked garlic.
5. Garlic paste making machine: a mechanical garlic paste machine is to crush garlic for paste/mud in bulk. It is a basic machine for all types of garlic-based products.
6. Garlic slice fryer machine: the machine employs electrical heating, or gas heating, or coal heating, and water-oil mix frying technology to produce good-quality fried products.
7. Garlic slice/flake drying machine: microwave drying machine and hot air drying oven are two kinds of dehydration equipment most preferred to get dried garlic.
8. Garlic powder grinder mill: garlic powder is produced by grinding dried garlic slices/flakes with the grinder mill.
9. Garlic oil equipment: garlic oil has great use in food and perfumery as flavoring, and also in pharmaceutical as antiseptic and bactericide. Steam distillation is a widely-employed method to obtain garlic oil from the crushed garlic bulbs.

Turkey is one of the largest onion-producing countries in the world after China, India and the USA. It has 65,000 ha under cultivation and a total annual production almost two million tons-approximately 3% of the world onion production. Onion, as one of the most important crops cultivated in Turkey, is for both local consumption and export. Due to onion production and exports in Turkey increasing gradually in recent years, Iraq remains as the large export market for Turkey’s vegetables and onions, followed by German. With long history of cultivation and consumption, onions in Turkey are not only consumed as cuisine, but also as traditional medicine for various diseases.

I. Onion Variety in Turkey
A large number of commercially grown onions varieties are available in Turkey. Their shape, dimensions, colour and so on are different from each other. Onions are commonly divided into two types according to the growing techniques and growing by time: summer onions and winter onions. The former are generally grown in irrigated gardens. These onions are thick meaty, juicy, oblong shaped, generally consumed in salad. The winter onions are connected with seasonal rains, with round and oval shape.

II. Onion Growing Region in Turkey
Polatli is one of Turkey’s most important onion growing districts, located in the province of Ankara. In year 2015, 62,000 decares have been planted with onions in Polatli less than 70,000 decares planted in 2014. However onion harvest is higher than that in 2014 due to good rainfall in 2015. Polatli’s chamber of Agriculture Chairman, Zekai Koseoglu describe the region as Turkey’s most important onion producer and states that they are expecting a high yield.
Amasya province, located in the middle of the Black Sea region, also has one of the largest production of onion in Turkey.

III. Onion Consumption
1. In the world
Average annual onion consumption equates to approximately 6kg of onions per person across the world. American people consume nearly 16kg, and Libyans famous as the highest consumers have an average per capita consumption of around 30kg/year. Around 15-18% of onions are generally consumed to be processed into sauces, powder and etc..
2. In Turkey
Onion is one of the earliest produced and consumed crops in Turkey and is daily utilized as edible vegetable in every Turkey kitchen all year round. It can be cooked as a dish, and also can be processed into pickled, dehydrated, canned and dried one for further usage. Onion fresh consumption is relatively low, and canned and dried onion consumption also appear in Turkey.
Besides consumption as food, onion can also be regarded as the medicine to cure or enhance some health problems such as asthma, bolting, fertility, infections, high fever and so on.

IV. Onion Processing in Turkey
Onions are the daily consumption vegetable in Turkey. Besides being cooked in the cuisine, onions are often processed in different types. The most common type is onion dehydration in Turkey. Roughly 9kg of fresh onions yield 1 kg of dehydrated onions. Dehydrated onion is almost six times cheaper than fresh one.
Dehydrated onion can be processed into different types like flakes, chopped, minced, granules, powder. Dehydrated onion also has wide application: any recipe calling for onion, substitute for fresh onion, reduce chopping efforts and increased shelf life: normal packing for 1 year, airtight container for 8-10 years.

Processing steps for dehydrated onions:
♦ After the reception of onions, onions should be cleaned to remove dirts on them, and graded in size by the vegetable grading machine. Then remove onion tops, roots and outer leaves.
♦ After removing the tops, roots and outer integuments, onions are washed thoroughly and then cut into slices. It would be better to cut at right angles to the core of the onions by the professional onion cutting machine.
♦ After cutting onion slices are carefully washed. Blanching is not practiced, which makes the onion lose its flavor.
♦ After washing and draining, onion slices are spread evenly on the trays of the drying oven. The onions are dried when the ration of prepared raw material to dry product is about 9:1 (moisture content about 5%).
♦ At last, follow these steps: sorting, packing, labelling and storage.
The dried product can be ground into powder or chopped.
V. Processing Equipment in Onion Dehydration
Dehydrated vegetables are popular in food industry. Dehydrated onion means removal of water from fresh onions. So with high quality onion processing equipment, your business is guaranteed to be efficient and cost-effective.
The major machines required for onion processing: vegetable grading machine, onion top and root cutting machine, onion peeling machine, onion slicing machine, hot air circulation drying oven, packing machine. Amisy, the professional manufacturer of onion processing machinery, can supply these standalone machines and complete onion processing lines.
● Onion root cutting machine is used to cut off the tops and tails of onions. The conveyor belt leads onions continuously through the blades. The blades positioned precisely can make sure only what is necessary is cut off, which is featured with high precision to ensure less waste. Therefore tops and tails of onions are precisely and economically removed.
● Our onion peeler is designed to trim and peel onions quickly and efficiently. The specially designed belt transfers them through a waterless process resulting in clean, peeled onions with minimum waste.
● Onion slicing machine for cutting onions into fine slices is national hygienic standards, safe and healthy. Adopt rotary cutter for onion slicing. The final onion slice cut by the slicer machine is uniformity, smooth and no breakage.
● Drying oven is designed to uniformly dry onions in quantity at a temperature and has little influence on food flavor, texture and color. They kept under the oven so that it can remove water by the process of evaporation. They have less volume and mass so that it is easy to transport and deal with them.
Please notice: the use of preservatives is not necessary for onions when they are processed into dehydrated type.

VI. Market for Onion Processing
Dehydrated onion can be directly utilized whenever required. The market for dehydrated onions is substantial and will be acceptable to large food processing factories, big restaurant chains such as KFC , McDonald and others. The market for dried, fried onion will be developed largely by the manufacturers or processors as onion processing can bring benefit to not only the farmers but also the food processing industry as a whole. Onion processing help the farmers get higher value realization. There are machines available for washing, cutting, peeling, drying, frying and packaging of onion. If you need these, contact us please!

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Iran is a vast region in southwest Asia. One of the most important crops in Iran is onion, used almost daily in cooking by all Iranian families year-round. Onion has numerous advantages due to its vitamins, antioxidant, protein, and minerals. Moreover its fat produces 45 calories/100g fresh weight contributing to its usage in almost all salads and food. Besides nutritional value, onion can create more income compared with other crops for farmers and onion processors like value-added onion products, and onion in Iran also can be exported to other countries, especially the United Arab Emirates. Of the 24 provinces in Iran, nine are important onion production regions including three for onion export.

I. Onion Cultivation in Iran
The geographical environment in Iran is very varied, from the Persian Gulf in the south to the Caspian Sea in the north. Most dry farming is in Gilan, Golastan, and Mazandaran provinces, which are featured with Mediterranean environmental conditions and irrigated cultivation.
Onion is cultivated around the majority of Iran cities, and almost all have city names where they are grown, such as Azarshahar onion, Shahdad onion, Ramhormoz onion, and Bardseer onion. Azerbaijan Sharghi province is the top one for onion cultivation accounting for 24.8% of production, followed by Esfahan, Khorasan, and Khuzestan provinces accounting for 16.7%, 9.3%, and 8.3%, respectively.
Common and popular methods of onion production used in Iran are direct seeding and transplanting. The average cultivated area of onion is 44,241 ha and total production is about 1,125,050 t/year, with an average yield 25.43 t/ha. Because of the single annual production season, onion is often stored in Iran through the rest of the year.

II. Onion Varieties in Iran
Onions in Iran are generally available in three colors: yellow, red, and white. Yellow onions are full-flavored for cooking almost anything and they will turn dark brown when cooked and give sweet flavor. The red onion is better for fresh use or grilling. White onions are conditionally utilized for cuisine due to the golden color and sweet flavor.
In addition, onions can be bred and grown to mature at smaller size like pearl, boiler or pickler onions. Pearl and boiler onions can be cooked as a vegetable rather than an ingredient. Pickler onions are usually pickled.

III. Onion Consumption in Iran
Onion is treated as a vegetable and herbaccous drug of people in central Asia, and it plays an importance role in human health to prevent diseases. Onion in Iran is almost daily used in cooking by all Iranian families year-round and it is utilized in many ways: aroma and taste in the preparation of vegetables, frozen, cooked, pickled, used in factory-made food, dehydration and so on. Onion consumption is estimated to be in the range of 8 to 12 kg per person in Iran while it’s more in urban areas.

IV. Onion Dehydration
Onions can be processed into various types in frozen, canned, caramelized, pickled, powdered, chopped, and dehydrated forms. However, all onions for processing are grown from specific varieties best suited for dehydration. Onion dehydration is the popular form featured with easy operation, versatile functions. Onion dehydration is aimed at producing the concentrated product with a long shelf life, and the onion can be simply reconstituted without substantial loss of flavor, taste, color and aroma. The dehydrated onion products start as 9 pounds of raw onions and after processing are1 pound of dehydrated onions.

1. Onion Processing and Equipment
Onion dehydration involves the use of a continuous operation involving the following basic steps: onion grading, root cutting, peeling, cleaning, slicing, dehydration, milling and packaging.
1.1 The ripe onion should be graded in size by the vegetable grading machine. Then onions with big bulb, small stem, tight structure will be chosen.
1.2 Next, remove onion outer leaves, tops and roots by onion peeling & root cutting machine.
1.3 After removing the tops, roots and outer integuments, onions are cut into slices by slicing machine. The thickness of slices should be 3-5 mm and they need a full washing.
1.4 After cleaning, put onion slices into the dewaterting machine to remove the surface water.
1.5 Preheat the drying machine to a temperature of 60 ℃, and spread the onion slices evenly on the trays of the drying machine for dehydration. The drying temperature should be 55-60 ℃, drying time should be 6-7 hours. When the moisture is reduced to ≦5%, the drying process is finished.
1.6 Take out trays and collect dried onion slices, then pack these onion flakes; or further process these dehydrated onion slices into chopped onion, minced onion, onion granules, or onion powder.

2. Different Forms of Dehydration Onions
Different dried onions are processed from the dehydrated onion by different processing methods. They all come in three colors: white, yellow and red.


♦ Onion flakes (10mm-30mm)
Widely used in varied food preparations wherever along with onion flavor and taste. Onion’s appearance and texture is desired and can be easily used in salads and other preparations or serving after re-dehydration.


♦ Onion Chopped (Size: 3.0 - 5.0 mm)
Utilizde in dry soups, mixes, specialty ethnic food preparations, canned/dried/frozen vegetable mixes, dry casserole mixes, stuffing mixes, food service & fast food and particularly when large onion pieces are desired.


♦ Onion Minced (Size: 1.0 - 3.0 mm)
Mainly used in preparation of soups, sauces, canned/dried/frozen foods, salad dressings, meat products and other food products whenever onion flavor or taste is required.


♦ Onion Granules (Size: 0.1 - 0.5 mm & 0.5 to 1.0 mm)
Particularly applied in Vegetables & Meat preparations, gravies, sauces, seasoning salad dressings, cheese, crackers etc.


♦ Onion Powder
Free flowering powder is made from finely ground, dehydrated onions, used as seasoning in soups, sauces, seasoning, and meat products and suitable for varied food preparations, particularly when strong onion flavor and taste is desired.

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Garlic and Onion Cultivation in Egypt
Garlic and onions have a long history in Egypt. There are historical records shows that garlic and onions were an important health food for the workers during the construction of the great Pyramid of Egypt. Garlic and onions are two of the most important Egyptian economic crops at home and abroad that have a global reputation. They are important crops used for food as well as medicine.
The cultivated areas of garlic and onions in this country are the Lower Egypt, the Middle Egypt and the Upper Egypt, which is mainly located Nile Valley and Nile Delta Area. And the production differs from one province to another.

Egyptian Garlic and Onions for Export
In Egypt, garlic and onions are generally cultivated for both local consumption and export. And they are exported both in fresh or dried form.
Egypt ranks the forth leading country in the world for garlic production after China, India and Korea. European Union is one of the most important importers of Egyptian fresh garlic, and Germany and Italy are the most important markets of EU for fresh garlic; the Arab free trader’s zone is the most important economic bloc’s importers of Egyptian garlic powder, and Syria and Morocco are the most important markets of the Arab free trader’s zone for Egyptian garlic powder.
The Egyptian onion exports occupies the fourth place in exports of agricultural commodities after each of cotton, rice and potatoes. Importers of the Egyptian onions includes Syria, Lebanon, Jordan, and Yemen in the Arab free trade zone, Lebanon comes in the first place, Jordan is ranked second. The Gulf Cooperation Council (GCC) is the most important economic blocs importing Egyptian fresh onions; the Saudi market is one of the important markets importing Egyptian fresh onions, followed in the ranking by the Arab free trade zone which occupies the second place among the economic blocs for fresh onions; the EU is the most important economic blocs and importers of dried Egyptian onion, and Germany and Netherlands are considered as the most important markets for importing Egyptian dried onions. And, if there is a onion production lack in US, America is also a great import country for onions from Egypt.

Egypt Dried Garlic and Onions Processing
Drying or dehydrating is one of the methods used to produce a concentrated product by reducing the moisture content under suitable temperature, relative humidity, and air velocity, which is helpful for food preservation. After dehydration, the food can be simply reconstituted without substantial loss of flavor, taste, color and aroma.
Dried garlic and onions is a one of the leading products for Egyptian export, and the export industry of dried garlic and onions is in the first place with huge investment, so producing dried garlic and onions is a significant gesture in Egypt. In 2015, there was a new drying plant set up in Sohag to replace the one closed in January 2009 after a working period of 49 years. The new drying facility is to take advantage of the large amount of garlic and onion production and get them ready for export.
Dehydration of garlic and onions is one of the most profitable process in terms of economic return in Egypt. There are 15 plants spreading over 11 provinces to dry garlic and onions. The importance of dehydration is to increase the value of the manufacturer as well as the availability of labor and an abundance of excellent raw materials.
---Dried Garlic Powder Production

Garlic powder is a hygienically-prepared product of good quality which is mainly used in food preparation as a condiment, as well as in many medicinal preparations as a carminative and gastric stimulant. It is easy and convenient to use and store and can be transported without any difficulty.
Machines involved in manufacturing process:
1.Garlic clove separating machine: garlic bulbs are broken in to individual cloves by soft rollers which exert speed-difference rubbing to crack the bulbs without damaging the cloves.
2.Garlic peeling machine: the garlic skin is loosed after separating, and it can be removed by strong air swirling flow.
3.Garlic slicing machine: the peeled cloves are sliced to form flakes.
4.Garlic dryer machine: to get a good dehydration effect, the garlic slices or flakes can be dried by tunnel drier or continuous belt drier.
5.Garlic powder grinding machine: dehydrated garlic can be powdered in the multi-function grinder machine.
6.Packing machine: the finished garlic powder need to be packed immediately to prevent moisture absorption.
---Dried Onion Production

Dehydrated onions are regarded as a kind of product with potential in world trade, and it has a large demand of dehydrated onion in the European countries. Onions are generally dried from an initial moisture content of about 86% (wb) to 7% (wb) or less to get efficient storage and processing. Dehydrated onions in the form of flakes or powder are in extensive demand in several countries, such as UK, Japan, Russia, Germany, Netherlands and Spain.
Equipment required in dried onion production:
1.Onion root cutting machine: the tops and tails of onions need to be cut off so that peeling can be accomplished successfully.
2.Onion peeling machine: onion skin is removed by pneumatic working principle.
3.Water bubble cleaning machine for onions: cleaning is necessary to remove the dirt, and water bubble cleaning can retain the original quality of onions with no damage to them.
4.Surface water removing equipment: after cleaning, to remove the residual water on the surface of onions, a centrifugal dryer or an air dryer can be employed, so that it will not affect the further processing.
5.Onion slicing machine: cut the onions into uniform slices to get a perfect drying result.
6.Onion slices drying oven: slices are passed to the dehydration equipment to reduce moisture content to a proper degree.
7.Onion powder grinding mill: after drying, the onions are delivered to milling area, and then they are milled into large chopped, fine chopped, ground, granulated, and powdered onions.
8.Packaging equipment: the final dried onions can be packed in the form of chopped, ground, granulated and powdered onions.

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