Xiaowengong Garlic (a specialty of Baotou, Inner Mongolia)

The basic introduction of Xiaowengong garlic

Xiaowengong garlic is famous for its spicy taste and tender green garlic, also known as green headed garlic. Due to its unique natural conditions, Xiaowengong garlic is highly favored by consumers for its large garlic head, high nutrient content, and good quality. In 2013, Xiaowengong Garlic passed the organic product certification and relied on the "Wengong Xiangqing" trademark brand to expand its planting area through a combination of centralized base planting and household planting by farmers. Since 2014, Xiaowengong garlic in Damao Banner has been declared as a national geographical indication protection product. After unremitting efforts, it has finally been successfully declared as a national geographical indication protection product

The unique climate and soil environment in Xiaowengong Township have led to the cultivation of garlic. Locally produced garlic not only has the benefits of other garlic varieties, but also has other significant characteristics - the product is spicy, not easy to sprout, and the head of the finished garlic is tender green. Moreover, the longer the storage time, the more obvious the green color on the head, so it is called green headed garlic locally. After long-term natural selection and artificial targeted cultivation, the unique "Xiaowengong Garlic" has been formed

In the early 1980s, several farmers in Xiaowengong Township took the lead in planting garlic on their contracted fields, with yields 2-3 times higher than other crops, which stimulated people's enthusiasm for planting garlic. Garlic is blooming everywhere in Xiaowengong Township and quickly spreading throughout the village. Farmers rely on planting garlic to lift themselves out of poverty and become prosperous. In 2013, Xiaowengong Garlic officially embarked on the path of large-scale development, taking effective measures to scientifically adjust the agricultural industry structure and continuously expand the planting area of green garlic. The entire village has developed from 40 acres to 500 acres, with an average yield value of 8000 yuan per acre, reaching a maximum of over 10000 yuan, and an annual sales volume of over 1000 tons

With the continuous expansion of garlic planting area, various forms of individual operation warehouses, purchase and sales stations, and more than 10 professional cooperative organizations between agriculture and business have emerged in Xiaowengong Township, guiding farmers to adjust their planting structure in a timely manner; Organize and train a team of product sales brokers, actively connect with large markets and supermarkets, and implement a membership sales system to continuously expand sales channels. Xiaowen Gong garlic has now settled in four direct sales stores of Damao agricultural and livestock products in Baotou, forming a complete sales system. Xiaowen Gong's garlic products have been sold to multiple cities in Inner Mongolia, including Baotou, Hohhot, and Ordos

Special logo usage

The production area of Xiaowengong garlic is within the current administrative region of Xiaowengong Township, Damao United Banner, Inner Mongolia Autonomous Region.

. Producers within the production area of Xiaowengong garlic can apply to the Damao United Banner Market Supervision Administration for the use of the "Geographical Indication Product Special Mark". After being reviewed by the Inner Mongolia Autonomous Region Quality and Technical Supervision Bureau and approved by the General Administration of Quality Supervision, Inspection and Quarantine, it will be announced. The testing institution for Xiaowengong garlic is selected by the Quality and Technical Supervision Bureau of Inner Mongolia Autonomous Region from qualified testing institutions

Xiaowengong garlic has thin and plump garlic cloves, with an average single head weight and pure color. It has a spicy taste and green garlic hair. The average protein content is 9.97mg/100g, the average fat content is 1.2mg/100g, the average vitamin C content is 100mg/100g, and the average allicin content (total content of diallyl disulfide and diallyl trisulfide) is 71.1mg/100g