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View Diary: The Garlic Wars (201 comments)

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  •  Why is Chinese garlic so much cheaper, especially (1+ / 0-)
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    when it's grown mainly in small plots?  There are few crops in few places that can compete with the efficiency of modern American agriculture.  I'm guessing harvesting garlic much be highly labor-intensive, if the Chinese can ship it here and it still be that cheap.

    Are there obstacles to American growers that prevent more competitive pricing?

    Regarding American, or locally grown crops, I prefer them as well - for a variety of reasons - but as we've seen, this alone is no guarantee of cleanliness or quality.

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