Garlic Wholesale Price — Antalya

Prices by variety

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Price chart

Each line is the daily average price of one variety (midpoint of the low and high price). Hover over the chart to see that day's prices.

Last 30 days

From the bulletins of the 30 days up to 25.09.2026. Records with a different unit are left out.

About the crop

Garlic is an important vegetable and spice that can be dried and stored for months; in Turkey production is concentrated in a few areas, above all Kastamonu (Taşköprü).

Growing difficulty: Moderate Because of its chilling requirement and the link between clove size and yield, planting date and seed quality are decisive.

Climate

Growth is best at 12–24°C. Bulbing requires several weeks of chilling at roughly 0–10°C; young plants are quite frost-hardy, down to −5/−10°C.

Growing regions

For dry garlic, Kastamonu leads Turkish production (21.9%), followed by Gaziantep (19.9%) and Kahramanmaraş (12.6%) (TurkStat, 2024). Total national output is 125,000 tonnes; for fresh garlic, Gaziantep is far ahead with a 77.3% share.

Cultivation

Grown entirely in the open field; Kastamonu (Taşköprü), Konya, Kayseri and Kırklareli are among the provinces with commercial production. Commercial production in Antalya is limited, and most garlic sold at the market comes from other provinces.

Harvest calendar

Usually planted in autumn (October–November) and harvested the following summer (June–July); some early areas also plant in spring.

Main challenges

• Onion fly and leek moth
• White rot (Sclerotium cepivorum)
• Fusarium basal rot
• Clove splitting and early sprouting caused by temperature swings

Storage

Keeps for 6–7 months at −1 to 0°C and 60–70% relative humidity; low humidity prevents mould and rot. At room temperature (20–30°C) quality starts to decline within 1–2 months.