Dongping Banjiu Store Garlic [Shandong Dongping Specialty]

What is Dongping Banjiu Store garlic? Authentic Shandong Dongping Specialty: Dongping Banjiu Store Garlic

Summary:Do you want to know what Dongping Banjiu Store garlic is? This article is a detailed introduction toShandong Dongping specialty - Dongping Banjiudian garlic. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Dongping Banjiudian garlic. The full text takes about 3 minutes to read, mainly including the basic introduction of Dongping Banjiudian garlic

Basic Introduction to Garlic in Dongping Banjiudian

Banjiudian Town is located west of the Yellow River and east of Dongdong Pinghu. The area is a plain impacted by the Yellow River, with fertile soil and abundant water resources, making it very suitable for the growth of garlic.

. This variety evolved from the Soviet hybrid garlic introduced in the 1960s, and the planting scale has been expanding year by year. By 2001, the garlic planting area in the entire town was 40500 mu, and with the addition of planting areas in neighboring towns, the total area had reached 105000 mu

Banjiudian garlic is famous for its large head, excellent quality, and fragrant taste. The outer skin is light purple red, the garlic cloves are evenly enlarged, the plant growth is strong, the plant type is tall, the garlic moss yield is high, the cold resistance is weak, and it matures early. It has a moderate spiciness and is a premium spicy vegetable and seasoning. It has functions such as enhancing appetite, inhibiting bacteria, improving microcirculation, supplementing nutrition, and maintaining key health. According to calculations, every 100 grams of garlic contains 4.4 grams of protein, 0.2 grams of fat, 23 grams of carbohydrates, 0.7 grams of crude fiber, 5 milligrams of calcium, 44 milligrams of phosphorus, 0.4 milligrams of iron, 0.24 milligrams of thiamine, 0.03 milligrams of riboflavin, 0.9 milligrams of niacin, 3 milligrams of ascorbic acid, as well as the anti mutagenic agent selenium and the active substance diallyl trisulfide that kills cancer cells. Modern pharmacological research has confirmed that garlic has significant inhibitory effects on various pathogenic bacteria such as Staphylococcus aureus, pneumococcal bacteria, meningococcal bacteria, diphtheria bacteria, Escherichia coli, tuberculosis bacteria, and Vibrio cholerae. It has the effects of preventing and treating cancer and beauty, reducing blood lipids and cholesterol, and enhancing human immunity. In 1991, it was awarded the Quality Agricultural Product Award by the Ministry of Agriculture and is the only garlic product in Shandong Province to receive this honor. Generally, the annual production of garlic sprouts is 25000 tons and garlic cloves is 200000 tons. During the harvest season, out of town merchants gather to purchase, and the products are exported to provinces and cities such as Shanghai, Tianjin, Hebei, Liaoning, Jilin, and exported to countries such as Japan, South Korea, Canada, and Germany