‘Aglio di Voghiera’ is placed on the market in the following forms: FRESH/GREEN GARLIC with green stalk, firm at the collar, and the outer skin of the bulb still fresh, white- or ivory-coloured bulb, possibly with pink striations, whitish roots; SEMI-DRY GARLIC: stalk not completely dry, ranging from green in colour to whitish, less firm at the collar; outer skin of the bulb not completely dry, bulb white or ivory in colour, possibly with pink striations, whitish roots; DRY GARLIC: dry stalk, whitish in colour and delicate in consistency, outer skin of the bulb and the skin surrounding each clove completely dry, white-coloured bulb co ...[+++]ntaining visible cloves, ivory-coloured roots.

The amount of cereal and/or starchy root shall not be less than 25 % of the final mixture on a dry weight for weight basis.

For example, in a particular community grocery stores, dry cleaners, gas stations and restaurants, all these various industries depend on one community, a central industry, where a lot of workers in that main industry are seasonal workers themselves.

"11.04 Flour of the dried leguminous vegetables falling within heading No 07.05 or of the fruits falling within any heading in Chapter 8 ; flour and meal of sago and of roots and tubers falling within heading No 07.06: A. Flour of the dried leguminous vegetables falling within heading No 07.05