Qixingtai Garlic Sprouts

Qixingtai Garlic Sprouts

Qixingtai Garlic Sprouts are a product with a Geographical Indication for Agricultural Products.

　　  Based on a thorough analysis of local resources and geographical advantages, Zhijiang City has guided garlic farmers in Qixingtai Town to continuously adapt to market changes, striving to capitalize on the seasonal time difference between northern and southern agricultural products. Following the "market + leading enterprise + base + farmer" model, the city is dedicated to developing the garlic industry. It has invested a total of 17.6 million yuan to build a garlic trading market and garlic preservation and cold storage facilities, established a garlic research institute, and formed a garlic industry limited liability company. The town plants garlic on 105,000 mu of land, with garlic seedlings and sprouts generating sales revenue of over 85 million yuan. The main varieties of garlic planted include Chengsuanzao, Chengdu Ersui Zao, Emei Fengzao, and Yangsuan, among which Chengsuanzao and Chengdu Ersui Zao are the dominant varieties, accounting for over 90%. The garlic sprouts are fragrant, spicy, and crisp, meeting the quality standards for export. They typically hit the market around March 1st each year, with a yield of over 400 kg per mu. (Zhijiang)

　　Qixingtai Garlic Sprouts

　　Geographic Scope

　　The production area of Qixingtai Garlic Sprouts is located in Qixingtai Town, Zhijiang City, Hubei Province. It serves as the eastern gateway to Yichang, a renowned city for hydroelectric power and tourism, and faces the ancient city of Jingzhou across the river. The suitable planting region for Qixingtai Garlic Sprouts includes 21 administrative villages within Qixingtai Town, stretching from Yazikou Village in the east to Dongjiawan Village in the west, Zhangjiachang Village in the south, and Xiaoqiaqiao Village in the north. The geographic coordinates of the production area are between 111°51'–112°02' east longitude and 30°16'–30°21' north latitude. The protected planting area spans 30,000 mu, with an annual output of 15,000 tons.

　　Product Quality Characteristics

　　1. External Sensory Characteristics: The main variety, Ersui Zao, is an early-maturing type, with garlic sprouts typically hitting the market in March of the following year. The edible part of the garlic sprout is the stalk. The base of Qixingtai Garlic Sprouts is white, while the middle and upper parts are emerald green. The texture is crisp and tender, with proper maturity—neither wilted nor pithy. The stalks are uniformly thick, measuring 56–75 cm in length and about 0.7–0.9 cm in diameter. The base shows no signs of aging and emits a distinctive fresh aroma. The sprout tips are green and not swollen. They can be eaten by cutting into inch-long pieces for cold mixing, stir-frying, or cooking with other meats. After cold mixing or stir-frying, the color appears a mix of white and green, with a crisp yet tender texture, a slight spiciness, a rich fragrance, easy-to-chew and crumbly mouthfeel, and a refreshing taste. 2. Internal Quality Indicators: Qixingtai Garlic Sprouts are of high quality and good taste, containing various nutrients beneficial to the human body. They have soluble sugar ≥5.8%, protein ≥1.2%, and crude fiber ≤1.5%. 3. Quality and Safety Standards: The production environment of Qixingtai Garlic Sprouts meets the requirements of the "Non-polluted Food Vegetable Production Environment Conditions" (NY5010-2002). During production, agricultural inputs are used rationally, and the application of pesticides and fertilizers complies with the "Guidelines for the Rational Use of Pesticides" (GB/T8321.1-8321.7) and the "General Rules for the Rational Use of Fertilizers" (NY/T496-2010). The pesticide safety interval is strictly enforced, and products are only allowed on the market after passing pesticide residue testing.