Traditional Korean taste
We will be a company closest to customer.
Uiseong Black Garlic considering human health was established in 2006 as a manufacturer specialized in black garlic first in Gyeongbuk, which has made various well-being products by fermentation and aging of cold region style garlic, a typical agricultural product of Uiseong region, and won a commendation plague from Uiseong-gun governor by recognizing its contribution to lead supply of safe food.
Especially, adopting the black garlic fermentation equipments patented as Black garlic aging aparatus and controlling method of the same (Patent No. 10-0882869) and quality management system (ISO-9001 Certificate), Company has secured the superiority of product through standardization of manufacture, inspection, sales and distribution.
In addition, establishing a close network with a foundation, Gyeongbuk Institute for Bio Industry (established Black Garlic research institute in 2008), Company has devoted itself to development of more active and safer bio food through development of black garlic secondary products, evaluation of product efficacy and safety, etc, and discovered various efficacies of black garlic through linkage with several universities (Kemyung University, Pusan national university, Kyungwoon University).
Based on the advance black garlic fermentation technology, Company has produced Uiseong black garlic, juice, concentrate, pill, black garlic vinegar, etc and will do its best to produce products safe and useful to health, Thanks.
Company history of Uiseong Black Garlic
Flavor is created by heartfelt devotion
Andong Salted Mackerel is a fish dish that can be enjoyed by anyone. Andong Salted Mackerel will lead the globalization of Korean dishes by succeeding its traditional flavor.
We salt the fish like we prepare for our family. Andong Salted Mackerel is always with us.
It is black garlic of which absorption rate is heightened by generating a special ingredient, S-allylcysteine (water-soluble sulfur amino acid) and increasing content of Polyphenol and SOD (anti-oxidative activity) which are active ingredients, through aging and fermenting cold region style raw garlic cultivated in domestic largest garlic production region (Uiseong) for 1 month at a certain temperature and humidity and removing pungent flavor and taste.
Completed research and development on black garlic first in Uiseong-gun
Obtained ISO 9001 Quality Certificate
Geographical indication registration for Uiseong Black Garlic (Patent No.44-0000136)