Hands-on beats hands-off

      Alan Jones (left) and brother Robert took over the business in 2003

Garlico’s story begins with family

Alan Jones and his brother Robert stepped in when their father, Peter, and cousin Tony Tripe moved to sell the pioneering Marlborough garlic business in 2003.

“Dad and his cousin Tony Tripe were selling the business in 2003,” Alan says. “Robert and I already had a company called Thymebank growing lettuces and herbs. When Dad decided to retire, we stepped in and took it on.”

Fast forward to 2025, and the business has scaled and adapted to match the changing market, input costs and demand.

Leasing has pushed land costs higher, so the brothers focused on lifting yield per square metre and matching equipment to the job.

“We’re growing more per square metre now. Leasing land has become expensive, so our planting techniques and harvesters have adapted,” Alan says.

Garlic remains at the core of Garlico’s business. Supplied

Garlic remains the core

Garlico grows Pesto and Printanor varieties which are dried and treated on-site, but the business now includes shallots, onion seed, Old Road Honey, and a contracting arm.

While the Marlborough climate suits garlic, Alan says growing the crop is a tricky business.

“You can’t play catch-up with garlic. Weed control and rust management are critical,” he says. “Retailers want good-sized bulbs, so you must avoid stress at every stage. It’s very hands-on.”

Harvest comes in January, when the crop is mechanically lifted, binned and pushed straight onto forced-air dryers, a step Alan says is essential both for flavour development and weather protection.

Most of the product is sold domestically via wholesalers, without the scale to meet export demand.

“We don’t have the land base to scale that right now. Quality is our focus.”

The business has diversified gradually, adding complementary crops with similar markets and processes to utilise existing machinery. Shallots slot naturally into the same markets as garlic, while onion seed leverages the same bins and dryers.

Alan Jones says hands-on beats hands off when it comes to running a successful farming operation. Supplied

Honey, grapes and machinery

A need for bees to pollinate crops has led to a new income stream: honey.

“Onion seed needs bees, and hive hire kept getting dearer, so we invested in our own hives,” Alan says.

“Most honey goes to wholesalers, but we also jar and sell under Old Road Honey on our website.”

Being in the heart of Marlborough grape country provided the opportunity for contract vineyard development work, which has seen investment in larger-scale machinery.

The slowdown in grapes has softened demand, but the machinery still pays its way on their own leased blocks.

And because the brothers run the gear themselves, they can respond instantly to what they feel beneath the wheels.

“When you’re in the seat, you notice changing soil conditions and adjust the machine on the spot. That’s vital.”

Popcorn and new opportunities

A new, unexpected crop has recently been added to the mix: popcorn.

A 30-tonne trial has become 200 tonnes, backed by careful handling and a continuous-flow dryer to hit the moisture sweet spot.

“Like scratching a balloon, a scored kernel won’t pop,” Alan says. “There’s a science to it, but it’s working.”

Strong community ties

In between the farm work, community remains an important focus for the brothers.

Alan has volunteered with the Marlborough A&P Show for 40 years.

“Shows matter, the history, stock on parade, a day off farm, talking to other farmers. It’s community glue.”

Robert is equally invested in local rugby, and his son plays for Tasman Mako.

Family involvement continues through the next generation too, with Alan’s daughter Emma working in the garlic operation.

Advice for the next generation

Alan’s advice for young farmers? Get your hands dirty, be open to change and keep your debt in check.

“Watch debt and buy the best dirt you can irrigate, not the most acres of poor soil. Hands-on beats hands-off. Some people spend too much time in the business and not enough on it. You need to keep looking for better techniques and kit and be on the first rung of the ladder when markets change.”

Looking ahead

As for Garlico’s future? “Steady as she goes. We will keep doing what we do well.”

And dinner at Alan’s place won’t be complete without the hero crop, treated with respect:

“Keep it simple: crushed garlic warmed gently with butter and herbs, then onto a steak. Don’t overcook the garlic. Throw it in the pan as the meat comes out and just warm it through.”