Dear MIGROS

I have a product suggestion.

Do you know black garlic? This is garlic that is traditionally fermented in Spain. With this method, the garlic loses its pungency, its ability to "scent" the breath and its aggressiveness towards people who cannot tolerate garlic.

It also promotes all the healthy properties of garlic.

I have always bought this in specialist shops, but I could imagine that many other MIGROS customers would also be interested.

What would it be like to discuss the introduction of black garlic and possibly start a trial? Of course, it would have to be organic, as I suspect that customers from this sector would be particularly interested.

Thank you :)