Xiaowengong Garlic

Xiaowengong Garlic

Xiaowengong garlic is a protected geographical indication product.

　　Xiaowengong garlic has a long history of cultivation and has always been one of the common vegetables grown in local households. In the early 1980s, several farming households in Laduijiu Village, Xiaowengong Township, were the first to plant garlic on their contracted fields. The yield per mu was 2–3 times higher than that of other crops, which sparked enthusiasm among villagers to grow garlic. Garlic cultivation quickly spread across Laduijiu and soon throughout Xiaowengong Township. Farmers relied on garlic planting to lift themselves out of poverty and achieve prosperity.

　　Thanks to its unique natural conditions, Xiaowengong garlic produces large bulbs with high nutrient content (several times higher than ordinary garlic) and excellent quality, making it highly favored by consumers. In 2013, Xiaowengong garlic obtained organic product certification. Leveraging the “Wengong Rural Sentiment” trademark brand, the region adopted a combined approach of centralized base planting and household-level cultivation to expand the growing area. All planting zones use only organic manure, with meticulous field management strictly following organic production standards to ensure the quality of the garlic.

　　As garlic cultivation continued to expand, various forms of individually operated storage facilities and purchasing stations emerged in Xiaowengong Township, along with over 10 farmer-operated professional cooperatives guiding farmers to adjust their planting structures in a timely manner. Teams of product sales brokers were organized and trained to actively connect with large markets and supermarkets, while a membership-based sales system was implemented to broaden distribution channels. Xiaowengong garlic is now available at four direct-sales stores for agricultural and livestock products in Baotou, forming a complete sales system. The product is also sold in multiple cities across Inner Mongolia, including Baotou, Hohhot, and Ordos.

　　Xiaowengong garlic cloves are thin-skinned, plump, and brightly colored, with a strong spicy flavor and green-tipped bulbs. They contain an average of 9.97 mg/100g protein, 1.2 mg/100g fat, 100 mg/100g vitamin C, and 71.1 mg/100g allicin (the total content of diallyl disulfide and diallyl trisulfide).

　　The current administrative region of Xiaowengong Township, Damao Banner, Inner Mongolia Autonomous Region

　　“Letter from the People’s Government of Damao Banner on Defining the Protected Geographical Indication Product Area for Xiaowengong Garlic,” Da Zheng Zi [2014] No. 146

　　Damao Banner Agricultural Standard: DN/T015-2014 “Xiaowengong Garlic Cultivation Regulations”