How about Chinese garlic? What are the differences?

China's garlic production accounts for more than 70% of the world's total production. China's garlic planting area is about 700,000 hectares, accounting for more than 60% of the global garlic planting area. The main production bases are concentrated in Shandong, Henan, Jiangxi, Guangxi, Anhui and so on. China's garlic industry is developing well and the market has a good space.

1. China's garlic is generally bulky, the skin is yellowish white, and it is convenient to peel.

2. The upper part of the Chinese garlic garlic cloves is slightly open and not completely bundled.

3. Chinese garlic usually has a lighter garlic scent and no strong odor.

According to the color is divided into: red skin, white skin, purple skin;

According to the specification grade: 6.5cm, 6.0cm, 5.5cm, 5.0cm, 4.5cm, 5.0-6.0cm, mixed grade goods, etc.;

According to the moisture, it is divided into: fresh garlic and dried garlic;

According to the storage method, it is divided into market garlic and cold storage garlic; the main cultivars in China are: Shandong Cangshan Garlic Variety, Jilin White Horse Bud, Shandong Chengwu Garlic, Shandong Jinxiang White Garlic, Jiangsu Taicang White Garlic, Shaanxi Caijiapo Purple Garlic, Heilongjiang Acheng garlic, Sichuan Ershui early, Yunnan red / white seven stars, Tianjin Baozhen six petals red.

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