Jiading White Garlic

Jiading White Garlic

Jiading White Garlic is a geographical indication certification trademark.

　　　　Jiading White Garlic is a highly nutritious vegetable that strengthens the body. In addition to containing carbohydrates, it also includes protein, fat, calcium, phosphorus, iron, vitamins B and C, as well as trace elements such as selenium. It is mainly used for stir-frying, seasoning, and processing. Garlic is also a potent medicinal ingredient, capable of inhibiting and killing various bacteria, and is effective against protozoal and fungal infections; it can also lower blood lipids, prevent arteriosclerosis and coronary heart disease; additionally, it can inhibit the occurrence of gastric cancer. Garlic is also closely related to agricultural, livestock, and fishery production. When used in garlic powder as a boar estrus stimulant, it yields good results; ethyl laurate can prevent rice blast and early-stage cotton diseases; adding garlic juice to freezing liquid helps preserve frozen fish; and sprinkling some garlic juice in fish ponds can help prevent fish diseases.

　　Distinctive Qualities

　　　　It features a snow-white color, large size, thick cloves, crisp and tender texture, strong pungency, and excellent storage capability, making it popular both domestically and internationally. Jiading White Garlic not only has great edible value but also offers medicinal benefits such as antibacterial, therapeutic, and health-enhancing properties. As early as the Ming Dynasty, Li Shizhen’s *Compendium of Materia Medica* recorded: “Garlic, with its pungent aroma, can invigorate the five internal organs, reach all orifices, dispel cold and dampness, repel pathogens, reduce swelling, and dissolve meat-related accumulations—these are its virtues.” According to analysis, Jiading White Garlic contains over 60 beneficial substances and has been used as a raw material in many countries abroad for producing valuable medicines, tonic beverages, health foods, and cosmetic products.

　　Cultural Background

　　　　The cultivation history of Jiading White Garlic dates back extremely far. Legend has it that Jiading White Garlic was first planted during the Southern Song Dynasty, and by the late Ming and early Qing Dynasties, it was already being exported to various regions in Southeast Asia. Historical records indicate that in the 27th year of the Republic of China (1938), the planting area of Jiading White Garlic reached 4,000 mu, with a total output of 800 tons. In 1948, 1,750 tons of garlic from Jiading were exported to Southeast Asia, and there were as many as 40 garlic distribution businesses in the Jiading area.