Aheqi White Garlic

Aheqi White Garlic

　　Known as one of China’s “Four Famous Garlics,” Aheqi White Garlic has recently had its standards approved at the local level. The “General Guidelines for Xinjiang White Garlic Standard System” and “Xinjiang White Garlic Seed Garlic,” jointly developed by the College of Agriculture at Xinjiang Agricultural University and the Aheqi County Garlic Association, were approved by the Autonomous Region’s Bureau of Quality and Technical Supervision, submitted, and officially recognized as local standards by the National Standardization Management Committee.

　　Aheqi County is a border county located in the hinterland of the southern Tianshan Mountains in western Xinjiang. It features a mid-temperate continental arid climate, with indistinct seasons, long winters without summers, and springs merging into autumns. The area experiences large diurnal temperature variations, with an average annual temperature of 6.2°C. The elevation ranges between 1,800 and 2,500 meters, offering cool temperatures, abundant water sources, fertile land, and convenient irrigation. These unique geographical conditions are highly suitable for the cultivation of Aheqi White Garlic. The region has now been designated by the Autonomous Region as a “Pollution-Free Agricultural Product Production Base.”

　　Product Features: White-skinned garlic is a commonly used vegetable, essential for removing fishy smells and greasiness when preparing delicious dishes. It is also a special vegetable with healthcare benefits, exhibiting broad-spectrum antibacterial properties and the ability to enhance immune function. Renowned as one of China’s “Four Famous Garlics,” Aheqi White Garlic is characterized by its large cloves, white color, dense texture, crisp and tender flesh, intense spiciness, long storage life, and high allicin content. Rich in a full range of amino acids, it is considered a premium product among Xinjiang white garlic varieties and is also a renowned specialty agricultural product of the Autonomous Region.

　　Today, Aheqi white-skinned garlic has been successfully branded as “Xinjiang White Garlic.” Li Guifeng, Executive Deputy County Head of Aheqi, said, “Over the next five years, we will accelerate the development of the ‘Xinjiang White Garlic’ industry through attracting investment and increasing investment efforts. By 2010, Aheqi County plans to expand the planting area of ‘Xinjiang White Garlic’ from the current hundred-odd acres to several thousand acres or even tens of thousands of acres, establishing a full-fledged ‘Xinjiang White Garlic’ industrial base.”