Exporting to the worldAmefruits was born in 2004 with the aim of developing commercial relations between Spain and the rest of the world, through the export of garlic, fruits and vegetables to reach a total of 60 countries in the present.
With an annual volume of 20 million kilos, Amefruits follows its growth strategy in international markets and already has more than 400 hectares of garlic plantations located in Andalusia and Castilla La Mancha.
Also, the company from Alicante has a garlic sorting and processing center in the town of El Pedregal, Cuenca, located between the towns of Las Pedroñeras and El Pedernoso.
From there the garlics are sent to our headquarters in Bigastro (Alicante) where they are sorted, sorted, stored and packed.
One of the priority aspects for Amefruits is the quality of its products and facilities, so it controls the logistics chain to the smallest detail, guaranteeing optimum freshness values.
In addition, Amefruits has always worked hard to obtain some quality certificates such as GLOBAL G.A.P or IFS.
Amefruits also produces processed products after opening new facilities to produce peeled garlic, garlic paste, rolled garlic or diced garlic, among other confections, both fresh and frozen.
On the other hand, Amefruits also sells citrus fruits in any of the types of production between bulk, embedded and meshes for both wholesale customers and large distribution chains. These facilities are located in Jacarilla, a town a few kilometers from our logistics center.
Black garlic, a superfood
We want to present our star product: Gourmet black garlic. This is made with the best purple garlic grown in Las Pedroñeras (Cuenca). Its manufacturing process is 100% natural in which neither additives nor chemical compounds intervene.
In this process of natural fermentation, garlic acquires a characteristic jet black color and carbonized appearance. Unlike the typical purple garlic, black garlic loses the smell and strong flavor, as it does not cause bad breath or repeats. In fact, the black garlic of Amefruits Gourmet acquires fruity, balsamic touches and different aromas of licorice and truffle.
The black garlic is fermented at a temperature between 65 and 80 degrees Celsius in a controlled humidity environment for approximately 40 days. Then, they are allowed to oxidize for 45 days to increase their antioxidant content up to ten times.
Also, this process allows black garlic to be a source of natural proteins, a natural energizer, and to reduce high levels of cholesterol and triglycerides, among some of the multiple properties.
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