Acheng Garlic

Acheng Garlic

Acheng Garlic is a geographical indication agricultural product.

　　Acheng Purple Skin Garlic is produced at the foot of Huangcheng near the ancient capital of the Jin Dynasty, Jinyangjing Huining Prefecture (now Acheng District), where the land is fertile, surrounded by mountains and water, and traversed by the beautiful Ashi River. It is here that the ancient Jin culture and the hardworking people of this historic capital have cultivated high-quality Acheng garlic. Garlic has antibacterial and anti-inflammatory properties, helps prevent cancer, promotes hair growth, boosts immunity, combats aging, enhances brain function, lowers blood lipids and blood viscosity, and is hailed as a "vascular cleaner." Garlic is an indispensable health food on the dining table.

　　Geographical Scope

　　The protected geographical indication area for Acheng Garlic includes Nan Cheng Village, Bai Cheng Village, and Dong Huan Village in Ashihe Street, as well as Shuang Lan Village in Shuang Feng Town within Acheng District. The total protected area spans 10,607 hectares, with a production area of 1,000 hectares and an annual total output of 7,250 tons. Acheng District, Harbin City, Heilongjiang Province, is located between 126°40′–127°40′ east longitude and 45°10′–46° north latitude. It borders Shangzhi County and Bin County to the east and northeast, neighbors Hulan County to the north, and faces Wuchang City to the south. Ashi Street and Shuang Feng Town are situated south of the Acheng District government seat. The elevation is 400 meters.

　　Natural Ecological Environment and Humanistic Historical Factors

　　(1) Soil and Topography: The production areas for Acheng Garlic—Nan Cheng Village, Bai Cheng Village, Dong Huan Village in Ashihe Street, and Shuang Lan Village in Shuang Feng Town—feature a favorable ecological environment. These regions are rich in land resources, predominantly black soil. The soil is fertile, with a pH value of 5.5–7.0, organic matter content of 4–6%, total nitrogen of 0.2–0.3%, and total phosphorus of 0.044–0.065%. The soil is fertile, loose, and easy to cultivate, with strong water and nutrient retention, making it suitable for crop growth. Moreover, these are expansive farmland areas with large environmental capacity and good regional environmental quality.

　　(2) Hydrology: The rivers in this region belong to the Songhua River system, often influenced by Songhua River water during flood seasons, resulting in concentrated water flow. The water source is groundwater, with most irrigation done via wells. The irrigation water quality meets the standards for pollution-free food production, ensuring suitability for producing pollution-free agricultural products.

　　(3) Climate: The region lies on the eastern side of the mid-latitude Eurasian continent and the western shore of the Pacific Ocean, belonging to a cold temperate humid monsoon climate zone. The climate features are distinct: winters are long, cold, and dry, frequently affected by cold air masses from Siberia, Lake Baikal, and the Mongolian Plateau; summers are short, warm, and humid. Influenced by warm and moist oceanic airflow, spring is often windy and dry, while autumn and summer see frequent heavy rains and prolonged rainy spells. Temperature fluctuations between spring and autumn are sharp, and the four seasons are clearly defined.

　　In winter, under the control of polar continental air masses, northwest winds prevail, bringing severe cold and dryness. In summer, affected by the subtropical Pacific air mass, southeast winds dominate, resulting in high temperatures and abundant rainfall. The climate exhibits distinct continental monsoon characteristics and is classified as semi-humid.

　　The region has an average annual temperature of 3.3°C. The average January temperature is -18.8°C, and the average July temperature is 23°C. The accumulated active temperature above 10°C averages 2,800°C annually.

　　The average annual rainfall is 542 mm; the frost-free period is short, with the first frost occurring on September 25 and the last on May 3, totaling about 156 days. The total annual sunshine duration is 2,700 hours.

　　Although the climate supports two annual harvests of open-field vegetables, it is often affected by disastrous weather such as continuous rain, prolonged drought, and early frosts, which can cause varying degrees of harm and loss to crop growth and people’s production and daily life. The main natural disasters include drought, waterlogging, wind, low temperature, hail, and frost.

　　(4) Humanistic History: Garlic cultivation in Acheng has a long history and has developed rapidly. As early as 900 years ago during the Jin Dynasty when Acheng became its capital, garlic planting began. In the 3rd year of the Republic of China (1914), the garlic planting area in Acheng was 1,300 mu, and by the 3rd year of the puppet Manchukuo Kangde era (1936), it had increased to 1,410 mu. After the founding of New China and the implementation of the household contract responsibility system reform in rural areas, by 1985, the planting area had reached 7,800 mu—an increase of 7.5% compared to 1983 and 4.7 times that of the Republic of China and puppet Manchukuo periods. To improve garlic yield and quality, both the national government and Acheng District authorities continuously invested funds to support the main garlic-producing areas. They helped farmers drill over 100 electromechanical wells, and in 1998, installed sprinkler irrigation equipment in Bai Cheng Village, converting 100% of garlic-growing farmland into irrigated fields. In addition, farmers increasingly applied manure, improved cultivation techniques, switched from 65 cm wide ridges to 33 cm wide narrow ridges to increase plant density per unit area, and strengthened field management. As a result, garlic yield and quality significantly improved, increasing output per unit area and expanding the garlic planting area. By 2006, the Acheng garlic cultivation area reached 1,000 hectares, yielding 2,250 tons of garlic scapes and 7,500 tons of garlic bulbs. Acheng Garlic Certification Development: With its unique quality, Acheng Garlic has won the favor of consumers. In 1995, it was certified as a green food product by the National Green Food Development Center. In 1998, Acheng was named...

　　“China’s Northern Garlic Capital.” In 2003, Acheng Garlic was certified as a pollution-free agricultural product by the Agricultural Product Quality and Safety Center of the Ministry of Agriculture. In 2005, it obtained an organic food conversion certification from the State Environmental Protection Administration. In 2007, the Jinyuan Green Agricultural and Livestock Products Association of Acheng District, Harbin, applied for pollution-free garlic origin certification for 1,814 hectares and for a series of pollution-free garlic products under the integrated application requirements for pollution-free agricultural products. All tests were fully qualified. Standardized Production of Acheng Garlic: Acheng Garlic is produced strictly in accordance with standardized technical requirements. Pollution-free garlic standardized production demonstration zones and organic garlic standardized production demonstration zones have been established in Bai Cheng Village along the Ashi River. Reputation of Acheng Garlic: With its unique flavor and excellent quality, Acheng Garlic enjoys nationwide renown and has been named “China’s Northern Garlic Capital” by the China Specialty Association. Locally beloved, it is now also exported to countries like Japan and South Korea.

　　Production Technical Requirements

　　This section primarily describes the specific production methods that influence the quality, characteristics, and preservation of Acheng Garlic:

　　(1) Origin Selection and Special Provisions: The production area for Acheng Garlic is selected in Nan Cheng Village, Bai Cheng Village, Dong Huan Village in Ashihe Street, and Shuang Lan Village in Shuang Feng Town. This area is far from the district center, unaffected by urban pollution sources, and boasts a favorable ecological environment, clean air, fertile soil, and even precipitation with an annual rainfall of around 600 mm. The frost-free period lasts approximately 135 days, with an annual effective accumulated temperature of about 3,000 degrees and abundant sunlight. The Ashi River flows through the region, making it a naturally ideal place for garlic production. After years of investment in technology and funding by the district and street levels, first-class sprinkler irrigation equipment and superior varieties are now available. The people of our Ashihe region will surely be able to produce high-quality pollution-free garlic in accordance with non-polluting food operational procedures.

　　(2) Variety Selection and Specific Requirements: The primary variety of Acheng Garlic is Acheng Purple Skin Garlic. Due to severe degradation during production, seeds are exchanged every year from higher latitude regions within the province.

　　(3) Production Process Management: During the production process, Acheng Garlic strictly follows the six management systems for pollution-free agricultural products in Acheng District: the pollution-free agricultural input management system, pollution-free agricultural product quality traceability system, pollution-free agricultural product technical service system management system, pollution-free agricultural product production training system, pollution-free agricultural product archive management system, and the pollution-free agricultural product “ten-household joint guarantee” system. In terms of agricultural inputs, four types of supervision are implemented: First, market supervision. Efforts to strengthen input supervision and control at the source have been intensified. In input management, the licensing system is upheld, and lists of restricted and prohibited inputs are regularly published (via TV announcements and information releases). The Green Office and the Agricultural Law Enforcement Brigade collaborate to post lists of restricted and prohibited inputs in agricultural supply stores, ensuring producers use them with clarity. Second, law enforcement supervision. The Agricultural Law Enforcement Brigade conducts comprehensive inspections and supervision of the agricultural input market, leading enterprises, and base farmers. Third, technical supervision. Technical departments provide training to producers and offer specific guidance and services for production inputs. Fourth, network supervision. The Agricultural Product Quality and Safety Office establishes electronic archives for the production process, bases, enterprises, agricultural input suppliers, and input lists, implementing digital management.

　　(4) Production Record Requirements: Acheng Garlic production requires farmers to maintain strict production record archives. Based on farming schedules, farmers fill out production records uniformly produced by the Acheng District Green Food Office. Township agricultural product quality safety administrators and district Green Office staff regularly inspect and guide the record-keeping, correcting any substandard entries promptly.

　　Product Typical Quality Characteristics and Product Quality Safety Regulations

　　(1) External Sensory Characteristics: Acheng Garlic comes in two types: purple skin and white skin. Purple skin garlic has a purple outer bulb skin, large cloves, fewer but larger individual cloves, typically 5–7 cloves per bulb weighing around 25 grams. The cloves are attached around the garlic scape on the stem plate, wrapped in 3–4 layers of bulb skin. Below the stem plate are dried root remnants, with the entire bulb covered in purple skin formed by the swollen base of leaf sheaths. White skin garlic has a white outer bulb skin, smaller cloves, 2–7 compartments per bulb, and 6–22 cloves per head.

　　(2) Internal Quality Indicators: Acheng Garlic is available in both purple and white skin varieties, with the purple type being the most renowned. Purple skin garlic has thick, sticky juice, a pungent flavor, and excellent quality, making it suitable for long-term storage. The garlic scapes produced from purple skin garlic are also considered premium vegetables. Acheng Garlic is rich in protein and carbohydrates, producing high calories. It contains nutrients such as ascorbic acid, niacin, and thiamine, as well as essential minerals like sodium, phosphorus, calcium, and iron. The allicin in Acheng Garlic has anti-cancer, antibacterial, detoxifying, digestion-promoting, and disease-prevention effects. It also has beneficial impacts on preventing heart disease and circulatory system disorders.

　　(3) Safety Requirements: During production, Acheng Garlic strictly adheres to national mandatory technical standards including NY5001-2007 for pollution-free allium vegetables, GB4285 for safe pesticide use, GB/T8321 for rational pesticide use, and NY5010-2001 for pollution-free vegetable growing environment conditions.

　　Packaging, Labeling, and Related Regulations

　　Acheng Purple Skin Garlic has a growth cycle of 90–93 days and generally matures in mid-to-late July. The garlic bulbs are harvested…

　　Acheng garlic (purple-skinned garlic) has a growing period of 90-93 days and generally matures in early to mid-July. The garlic bulbs are harvested

　　Harvest in a timely manner. Grade the garlic by bulb size, then braid it. Before harvesting and drying, garlic continues to transport nutrients internally, with both the outer and inner skins gradually thinning, leading to overripening. Thin skins are prone to cracking, failing to protect the cloves, which can then suffer mechanical damage and mold infection, leading to rot. Therefore, immediately after harvest, sun-dry the bulbs to allow the roots and both inner and outer skins to dehydrate and shrink, thereby stopping nutrient transport. Dig the garlic in the morning, spread it out to dry, and tie it into bundles in the afternoon. During the drying process, avoid rain exposure, and when piling, prevent heat buildup. Once the pseudostems are thoroughly dried, the bulbs can be braided. After braiding, do not stack the garlic; instead, hang it for storage to prevent crushing and bruising. Commercial garlic harvested from mid-July to early October is temporarily stored outdoors under a shaded shelter. The shelter should be built in a high, well-drained area, with a wooden frame inside for hanging the garlic. Alternatively, it can be stacked: place the garlic on 30 cm-high wooden supports, arranging 5–6 braids per layer. The first layer’s braids face east, the second south, the third west, and the fourth north. The first layer can also face south or another direction, with layers two through four rotating direction accordingly. Leave a 3 cm gap between braids, with the bulbs facing downward. Stacks should be 20–25 layers high, with 30 cm between stacks to ensure ventilation. By early October, store the garlic in cellars or warehouses, either hung or stacked. Garlic storerooms should be semi-underground, with wooden frames for hanging the garlic and heated kang beds to maintain a certain temperature. Before storing, clean the warehouse, fumigate with sulfur to kill insects and bacteria, and spread quicklime on the floor to absorb moisture. Also, heat the kang for 2–3 days to eliminate dampness. When hanging garlic in the warehouse, start with the upper levels, then the middle and lower levels; begin with the far end, then move closer. Do not hang garlic against the walls, and leave pathways in the warehouse for ventilation and temperature checks. Thermometers and wet-and-dry bulb hygrometers should be placed at the center, corners, and various heights. Winter storage temperatures should be maintained between -5°C and -7°C, with temperature checks every 3–5 days to prevent overheating or freezing. Stacked storage follows the same guidelines as temporary outdoor storage under shelters. For sales, pack the garlic in boxes labeled with the pollution-free agricultural product mark. The packaging boxes are cartons, with 2 kg per box.