Acheng Garlic (a specialty of Harbin, Heilongjiang)

Introduction to Acheng Garlic

Acheng Garlic is a specialty of Acheng District, Harbin City, Heilongjiang Province, China, and a geographical indication product (agricultural geographical indication). Acheng garlic production area has a good ecological environment, clear air, fertile soil, even precipitation, sufficient sunshine, and abundant water sources. It has been named the "Hometown of Garlic in Northern China" by the country. The garlic produced includes two types: purple skinned and white skinned, known as purple garlic. Purple skinned garlic has few cloves and is enlarged in size. The garlic juice is thick and sticky, and the garlic flavor is spicy. It has good quality and is suitable for long-term storage. The garlic sprouts produced by purple garlic are also excellent among vegetables. Acheng garlic has been certified as a green food, pollution-free agricultural product, and organic food. Acheng garlic is renowned throughout the country for its unique flavor and excellent quality, and has been exported to Japan, South Korea, and other places

Acheng garlic is rich in nutrients, pungent substances, and antibacterial and anti-inflammatory substances. It has the effects of killing bacteria and anti-inflammatory, preventing cancer, promoting hair growth, enhancing immune function, anti-aging, brain boosting, and reducing blood lipids and viscosity. It is known as the "blood vessel cleanser". Garlic is an indispensable health food on the dining table

(1) External sensory characteristics: Acheng garlic has two types: purple skinned garlic and white skinned garlic. Purple skinned garlic bulbs have a purple outer skin, large petals, few petals, and an enlarged individual. The garlic bulb has 5-7 cloves and weighs about 25 grams per bulb. Garlic cloves grow around the garlic moss base on the stem plate, surrounded by 3-4 layers of garlic skin. Under the stem plate, there are dried up roots, and the garlic skin covering the entire garlic head is purple, formed by the expansion of the leaf sheath base; White skinned garlic bulbs with white outer skin, small cloves, garlic cloves with 2-7 compartments, 6-22 cloves per bulb

(2) Internal quality indicators: Acheng garlic comes in two types: purple skinned and white skinned, with purple garlic being the most famous. Purple skinned garlic has thick and sticky garlic juice, a spicy garlic flavor, good quality, and is suitable for long-term storage. The garlic sprouts produced by purple garlic are also excellent among vegetables. Acheng garlic is rich in protein and carbohydrates, producing a high amount of calories. Garlic contains nutrients such as ascorbic acid, niacin, and thiamine, as well as mineral elements such as sodium, phosphorus, calcium, and iron that the human body needs. Allicin in Acheng garlic has anti-cancer, antibacterial, detoxifying, sterilizing, invigorating the spleen, stimulating appetite, reducing digestion and accumulation, and preventing diseases. Acheng garlic also has a good effect on preventing heart disease and circulatory system diseases

The history of garlic cultivation in Acheng is relatively long and has developed rapidly. As early as the Jin Dynasty in the 11th century, garlic cultivation began as the capital of Acheng. In 1914 (the 3rd year of the Republic of China), the garlic planting area in Acheng was 1300 mu, and in 1936 (the 3rd year of the puppet Manchukuo Kangde era) it was 1410 mu. After the establishment of the People's Republic of China and the reform of the household contract economy system in rural areas, the planting area reached 7800 mu in 1985, an increase of 7.5% compared to 1983; It increased by 4.7 times compared to the Republican and Manchurian periods. In order to improve the yield and quality of garlic, the country and the government of Acheng District have continuously invested funds to support the main garlic production area in Acheng, helping farmers drill more than 100 mechanical and electrical wells. In 1998, sprinkler irrigation equipment was installed in Baicheng Village, turning 100% of the cultivated land in the garlic production area into irrigated land. In addition, farmers have continuously increased the application of manure and improved cultivation techniques, changing the original 65cm wide ridges to 33cm wide small ridges, increasing the number of seedlings per unit area, strengthening field management, and significantly improving the yield and quality of garlic. As a result, the output per unit area of garlic has increased, and the garlic area has continued to expand. By 2006, the garlic cultivation area in Acheng was 1000 hectares, with an annual output of 2250 tons of garlic sprouts and 7500 garlic heads. Ton

Awards and honors of Acheng garlic

Acheng garlic has won the love of consumers with its unique quality. In 1995, Acheng garlic was certified as a green food by the National Green Food Development Center. In 1998, Acheng was named the "Hometown of Garlic in Northern China" by the country. 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 the Organic Food Conversion Certification Certificate from the State Environmental Protection Administration. In 2007, the Jinyuan Green Agricultural and Livestock Products Association of Acheng District, Harbin City, applied for certification of 1814 hectares of pollution-free garlic production area in accordance with the requirements of integrated application for pollution-free agricultural products, and applied for certification of pollution-free garlic series products. The testing was fully qualified; The standardized production of Acheng garlic strictly follows the technical requirements for standardized garlic production. A demonstration zone for standardized production of pollution-free garlic and organic garlic has been established in Baicheng Village, Ashi River; The reputation of Acheng garlic, renowned throughout the country for its unique flavor and excellent quality, has been named the "Hometown of Garlic in Northern China" by the Chinese Specialty Association