Which regions are the main garlic producing areas?
Garlic originated in West Asia and Central Asia. Since Zhang Qian was sent on a mission to the Western Regions during the Han Dynasty and brought garlic back to settle in China, it has had 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. Now let us take a look at where garlic is produced and how it is distributed!
Garlic producing areas and distribution
Garlic originated on 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 Hebingma Village in Zhongmu County in Henan, Jinxiang County (Jining City), Shanghe County, Cangshan County, Guangrao County (Dongying City), Chiping County and Chengwu County (Heze City) in Shandong, Jiading in Shanghai, Bozhou City and Lai'an County in Anhui, Wenjiang County and Pengzhou City in Sichuan, Dali in Yunnan, and **, among other places.
The producing environment of garlic
Garlic prefers cool conditions, with a suitable temperature of -5-26°C. Garlic seedlings have the strongest cold tolerance at the 4-5 leaf stage, which is the most suitable seedling stage for overwintering. It likes moisture and fears drought, and has no strict requirements for soil, but fertile loam rich in organic matter, loose and breathable, with strong water retention and drainage performance is more suitable. Garlic that has completed vernalization begins differentiation of flower buds and bulbils under long-day conditions of more than 13 hours and relatively high temperatures; under short-day and cool conditions, it is only suitable for stem and leaf growth.
Classification of garlic types
1. Color: By color, garlic is divided into red-skinned garlic, white-skinned garlic and purple-skinned garlic.
2. Specifications: By specification grade, garlic is divided 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: By moisture, garlic is divided into fresh garlic and dry garlic.
4. Storage: By storage method, garlic is divided 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.