Henan Mushan Black Garlic Biology Engineering Co., Ltd. has been engaged in researching and developing the fermentation of black garlic for many years. A small success was achieved in 2007. After more than two years?scientific research and test, our production technique has become more and more perfect and mature. Now, with the manufacturing capability of 6,000,000 heads?annual output, the company has become the largest and most professional fermentation base of black garlic in the world. The company independent product ?ou Shan?black garlic and ?in suan xiang ?soft capsule, Because of its uniqueness and high quality, it wins great popularity in areas like Australia, Korea, Japan, Northern Europe and so on.
Black garlic is produced through selection of fresh garlic, fermentation and processing. It mainly contains amino acids, proteins, ajoene and polyphenols and so on. The result of Japanese research shows that black garlic has good effects on supporting the body? immunity ,lessening oxidation & fatigue, assists in recovery of weakened body ,helps in regulating blood sugar, blood pressure, blood lipid and cholesterol levels.
All these effects have been thoroughly confirmed by the Japanese scientists and consumers. Its magical effects have been covered by Japanese influential media, which has resulted in a purchasing boom and a shortage of black garlic in Japan? domestic market. At present, this fashion has spread to Europe, America and Asian areas. In China, the production of black garlic is still in its infancy and its popularity with the people has great space to be improved.