Kaiyuan Purple-skin Garlic

Kaiyuan Purple-skin Garlic

Kaiyuan Purple-skin Garlic is a geographical indication certification trademark.

　　　　Kaiyuan garlic is mainly grown in the Qianjin River area of Laocheng Town, Kaiyuan. The fertile soil in this region produces garlic of the highest quality, and its cultivation history spans over 300 years.

　　　　Kaiyuan garlic originates from Hu garlic, featuring a reddish-purple skin, a strong spicy flavor, and characteristics such as large size, few cloves, and high viscosity. It is rich in nutrients, with every 100 grams of fresh garlic containing 70 grams of water, 4.4 grams of protein, 0.2 grams of fat, 23 grams of carbohydrates, and 111 kilocalories of energy. Kaiyuan garlic also has special medicinal value. It contains ingredients such as propylene sulfide, which help remove accumulated fat in blood vessels, reduce the risk of heart attacks, and lower cholesterol levels. In 1985, it was rated as a provincial premium product.

　　　　Kaiyuan garlic boasts high yield and good returns. The bulbs have a horizontal diameter of 4–5 cm and a vertical diameter of 3.5–4.5 cm, with individual bulbs weighing 30–40 grams. The yield per mu exceeds 500 kilograms, reaching up to 900 kilograms at maximum. Garlic sprouts yield around 200 kilograms per mu, generating a crop value of up to 1,000 yuan per mu, with a net profit of over 700 yuan per mu. The total annual garlic production in Kaiyuan reaches over 3 million kilograms.

　　With a planting history of more than 400 years, Kaiyuan purple-skin garlic has established itself as a premium brand through traditional cultivation practices, refined scientific management, and its unique climatic and geographical advantages. This has earned recognition for the export and sales of specialty agricultural products in Liaoning’s northern region and even across the entire province.