Garlic Information
Garlic Information

Garlic (Allium sativum) is a species in the onion genus,Allium. Its close relatives include the onion, shallot, leek, chive.

Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine.

Garlic production in China is significant to the worldwide garlic industry, as China provides 80% of the total world production and is leading exporter.Following China, other significant garlic producers include India (5% of world production) and Bangladesh (1%).As of 2016, China produced 21 million tonnes annually.Most of China's garlic is produced in Shandong, an eastern coastal province, located to the southwest of Beijing.

Jinxiang County is located at the south-west in Shandong Province, it is the largest garlic planting and storing area in the world, it provides more than 70% of total exporting garlic in China. Jinxiang County is situated in a temperate zone with gentle breezes and warm sunshine. It has four distinct seasons, fertile soil, and right amount of rain, and these factors are ideal for garlic growth. Jinxiang garlic is famous all over the world for its characteristics such as big size, white colour,compact clove, durable storage, moderate hot taste. Jinxiang Garlic has been recognized by European Union as an Protected Geographical Indication (PGI) in December,2009.

While garlic (Allium sativum L) is produced primarily for food flavoring, its uses are also noted for qualities of furthering good health. Its cultivation in China dates back to a long period, believed to have been brought from Mongolia and the type grown is known as suan. Propagation of garlic is by vegetative methods by using segments of cloves (which are covered with protective sheath) formed within bulbs as they do not produce seeds; a garlic bulb has ten leaves which are attached to the central axis of the plant. The storage part of the garlic plant is the clove and not the leaves. The cloves are formed distinctly when the roots and the leaves die out. Its odour is the result of anicin, which is an organic sulphur compound.

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