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Garlic is a beloved addition to both personal and professional kitchens, but it is also one that has been in short supply during the coronavirus pandemic, pushing up prices. Ken Christopher, the executive vice president of Christopher Ranch, which produces 40% of domestic garlic, told The Packer he expects peak prices in December and January when garlic demand is traditionally at its highest level.Garlic was growing in popularity even before the current outbreak. Garlic volume for the last three years has been on the rise, according to data from Blue Book and Agtools Inc. While cooking at home prompted shoppers to increase how many garlic bulbs they purchased, it also is closely associated with health benefits that have made it a sought after natural remedy even before the outbreak.Garlic has beemagnesium glycinate aorn shown to boost immunity, function as an anti-inflammatory, improve cardiovascular health and serve as an antibacterial, according to the Cleveland Clinic. With strong immunity-boosting properties, garlic finds itself ideally positioned to appeal to consumers gravitating toward functional products known to improve health.Although bulbs of garlic are regularly purchased in bulk, there are plenty of packaged products using the herb such as savory snacks, canned soups and supplements. But as the demand increases, there is only so much garlic that can be produced and not all of it is created equal.Manufacturers who use garlic in their products currently have to wait until the layers of a bulb are peeled back before the strength of the herb is apparent. If farmers can control production and produce more consistent crops and predictable levels of flavor, it could help companies who are looking to add magnesium citrate 200mg tabletsthe same level of punch to their products. In addition, if researchers can find ways to create new strains of garlic, this coumagnesium citrate 75 mgld increase the number of applications the ingredient can be used in. Virginia Tech researchers noted one possibility could be the creation of a new strain of garlic that produces more intense flavor.In this case, less garlic would be needed to generate the same level of flavor compared to what is used today.40 mg iron ferrous sulfate This could reduce the cost for garlic as an ingredient and ensure that the same amount of the herb can be used in more foods because ofzinc magnesium gnc the robust flavor profile. Garlic that has a stronger flavor also could command a higher price in the market. This would encourage farmers who raise it to plant more of it on their farms.