A Complete Overview of the Latest Garlic Producing Regions
Garlic originated in West Asia and Central Asia. Since the Han Dynasty, when Zhang Qian was sent on a mission to the Western Regions and brought garlic back to settle in China, it has a history of more than two thousand years. It is an indispensable seasoning in people's daily lives, has anti-cancer effects, and is deeply loved by the public. Let us take a look below at what garlic producing regions there are!
Garlic Producing Regions
The place of origin of garlic is the western plateau of Asia. The main garlic producing areas in China include Yongnian County and the northern part of Daming County in Hebei, Pizhou City, Sheyang County and Taicang City in Jiangsu, Qi County and Hema Village in Zhongmu County in Henan Province, Jinxiang County (Jining City), Shanghe County, Cangshan County, Guangrao County (Dongying City), Chiping County and Chengwu County (Heze City) in Shandong Province, Jiading in Shanghai, Bozhou City and Lai'an County in Anhui, Wenjiang County and Pengzhou City in Sichuan, Dali in Yunnan, and Xinjiang, among other places.
The Environment of Garlic Producing Regions
Garlic prefers cool conditions, with a suitable temperature of -5-26°C. Garlic seedlings have the strongest cold resistance at the 4-5 leaf stage, which is the most suitable seedling stage for overwintering. It likes moisture and fears drought, and has low requirements for soil, but fertile loam soil rich in organic matter, loose and breathable, with strong water retention and drainage performance is more suitable. Garlic that has completed vernalization begins flower bud and bulbils differentiation under long-day conditions of more than 13 hours and relatively high temperatures, while in a short-day and cool environment, it is only suitable for stem and leaf growth.
Classification of Garlic Types
1. Color: Garlic is divided by color into red-skinned garlic, white-skinned garlic, and purple-skinned garlic.
2. Specifications: Garlic is divided by specification grade into 6.5 cm, 6.0 cm, 5.5 cm, 5.0 cm, 4.5 cm, 5.0-6.0 cm, mixed-grade bulk goods, etc.
3. Moisture: Garlic is divided by moisture into fresh garlic and dry garlic.
4. Storage: Garlic is divided by storage method into market garlic and cold-storage garlic.
5. Varieties: The main cultivated garlic varieties include the Shandong Cangshan garlic variety group, Jilin Baimaya, Shandong Chengwu garlic, Shandong Jinxiang white garlic, Jiangsu Taicang white garlic, Shaanxi Caijiapo purple-skinned garlic, Heilongjiang Acheng garlic, Sichuan Ershuizao, Yunnan Red (White) Qixing, Tianjin Baodi Liubanhong, etc.