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Benefits

Experience

Our products are the fruit of more than 30 years of innovation and research in the processing and use of fresh purple garlic.

Uniqueness

Zooallium® products are processed at low temperatures, without any form of heat treatment or extraction processes. It’s a natural synergistic combination based on fresh garlic.

The concentration of the functional compounds depends on: the variety of the plant, the place where it is grown, how it is cultivated and the conditions under which it is processed, preserved and extracted.

Quality

Our products are made with fresh garlic that is rich in sulphur compounds. We preserve the garlic’s essential properties by maintaining strict temperature controls through the entirety of the process.

At Zooallium® we continue to carry out research and to work on the development of new products based on purple garlic. Since 2016 we have cultivated a significant proportion of the garlic we use as an ingredient in our products and our activities are certified in accordance with the Global Animal Partnership (GAP) standard. This standard is awarded in recognition of good agricultural practices and is recognized worldwide.

All of our production, storage and shipping processes are certified in accordance with the ISO 9001 standard.

Purple garlic

The functional properties of garlic have been known since ancient times

The earliest archaeological evidence of garlic consumption dates back 10,000 years, and evidence of its medicinal use dates back more than 4,000 years

Scientific studies on the properties of garlic

Studies on the use of garlic as an antimicrobial agent go back to the famous scientific researcher Louis Pasteur (1858). Due to its antibacterial properties, during the First World War garlic was used to prevent gangrene, among other diseases.

In the last five years alone, more than 1,500 scientific studies and articles have been published on the subject of garlic.

The amount of functional compounds and content in garlic depends on the plant’s variety, the place where it was grown, how it was cultivated and the conditions under which it was processed. There are a number of studies demonstrating that purple garlic from Las Pedroñeras has the highest concentration of these functional compounds, both qualitatively and quantitatively.

These compounds can be divided into sulphur compounds and non-sulphur compounds.
The main bio-functional non-sulphur compounds found in fresh garlic are:

Amino acids

Vitamins

Minerals

Insulin

Discover the range of ZOOALLIUM® products made from fresh purple garlic.

View Zooallium® products.

Zooallium specializes in animal nutrition.
30 years of experience in food sector. Pioneers in transformation of Purple Garlic.