Jimusaer White-skinned Garlic

Jimusaer White-skinned Garlic

Jimusaer white-skinned garlic is a product with a geographical indication for agricultural products.

　　White-skinned Garlic

　　Jimusaer County is the main production area of green-necked white-skinned garlic in Xinjiang. The white-skinned garlic from Jimusaer, also known as Xinjiang white-skinned garlic, is ranked among China's four famous varieties of garlic along with Shanghai Jiading garlic, Jiangsu Taicang garlic, and Shandong garlic.

　　Jimusaer white-skinned garlic became a major export commodity in the 1970s. Since 1977, the white-skinned garlic entered the international market and gained popularity in Hong Kong, Macau, Japan, Southeast Asia, and later the United States, consistently ranking first in export volume across Xinjiang.

　　The planting areas of Jimusaer white-skinned garlic are mainly located in mountainous towns, where the climate falls within the inversion zone. The region enjoys 2,800 hours of sunshine annually, an effective accumulated temperature above 10°C of 2,500–2,800°C, average annual precipitation of 350 mm, and a frost-free period of 145 days.

　　Jimusaer white-skinned garlic is notable for its large size (average diameter over 5 cm, maximum up to 12 cm), thin skin, evenly sized cloves, rich and spicy flavor, compact texture, and high allicin content (measured at 0.62%). It contains a full range of amino acids (17 types, totaling 4.27 mg/100g), stores and transports well, and retains its flavor for long periods. Most mainland-grown garlic is autumn-planted (harvested in fall), available earlier in the season but with a shorter shelf life. In contrast, Jimusaer white-skinned garlic is spring-planted, hitting the market at an optimal time—starting in September each year and storable until May of the following year—effectively filling the seasonal gap in both domestic and international garlic markets.

　　In 2001, Jimusaer garlic obtained certification as a pollution-free agricultural product at the autonomous region level, and in 2004, its production base was also certified as pollution-free.

　　Geographic Scope

　　Jimusaer County is under the administration of Changji Hui Autonomous Prefecture, located at the eastern end of the northern Tianshan Mountains in the Xinjiang Uygur Autonomous Region and the southeastern edge of the Junggar Basin. It borders Qitai County to the east, Fukang City to the west, is bounded by the Bogda Mountain watershed to the south alongside the Turpan region and Urumqi, and connects to Fuyun County across the Kalameili Mountain Range to the north. The geographical indication protection area for Jimusaer white-skinned garlic includes five towns and 12 administrative villages: Quanzijie Town, Laotai Township, Dayou Town, Xindi Township, and Santai Town. The geographic coordinates span 88°76′ to 89°21′ east longitude and 43°66′ to 43°92′ north latitude, with elevations between 1,239 and 1,467 meters. The protected area covers 3,500 hectares and yields 60,000 tons annually.

　　Product Quality Characteristics

　　Jimusaer white-skinned garlic features large, nearly round bulbs, typically with a horizontal diameter of 6–7 cm and single-clove weight of 50–60 grams. Fresh bulbs exhibit the classic appearance of white skin with green necks and pure white outer skin. When peeled, the cloves are tightly packed, plump, uniformly sized, with thin and tender skin, offering a sharp, spicy taste and strong garlic flavor when eaten raw. After drying, the garlic stores well and transports easily. Jimusaer white-skinned garlic contains 4–6.8 g protein per 100 g, a certain amount of carbohydrates per 100 g, 45–58 mg phosphorus per 100 g, 0.0–0.05 mg selenium per kg, and 0.0–0.4 mg niacin per 100 g.