Where Is Black Garlic Produced? A Full Analysis of the Main Producing Regions

Black garlic, also called fermented black garlic, is an edible product that has been accepted by people because of its extremely high nutritional value and relatively good taste. Where are the main black garlic producing areas?

1. Where black garlic is produced

The main black garlic producing areas include Jinxiang County, Jining, Shandong; Caohe Town, Jining; Lanling County, Linyi; Laiwu City; Shanghe County, Jinan; Guangrao County, Dongying; Chiping County, Liaocheng; Chengwu County, Heze; Anqiu, Weifang; Pizhou City, Taicang City, Feng County, Xuzhou, and Sheyang County, Yancheng in Jiangsu; Yongnian County and the northern part of Daming County in Hebei; Rendong Town, Yulin, Guangxi; and Fengying Township, Shenqiu County, Hema Village, Zhongmu County, and Qi County and Tongxu County, Kaifeng in Henan.

2. What black garlic is

It is a food made by placing fresh raw garlic, with the skin on, in a high-temperature, high-humidity fermentation box to ferment for 60-90 days and letting it ferment naturally. It retains the original components of raw garlic and plays a huge positive role in enhancing human immunity, relieving human fatigue, and maintaining human health. It also tastes sweet and sour, leaves no garlic odor after eating, and does not cause internal heat, making it a fast-acting health food.

Compared with garlic, black garlic has significantly lower moisture, fat, and other contents, significantly higher trace elements, while protein, sugar, vitamins, and others are at least more than 2 times those of garlic.

Black garlic is a relatively good anti-cancer food, with a rather sweet-and-sour taste and a relatively soft texture. Friends who are interested can give it a try.