White garlic, also known as fresh garlic or green garlic, is a staple ingredient in many cuisines around the world. It is believed to have originated in Central Asia and has been cultivated for thousands of years.

White garlic is low in calories and high in nutrients, making it a healthy addition to any diet. It is a good source of vitamin C, vitamin B6, and manganese, and contains small amounts of other vitamins and minerals. Garlic also contains compounds like allicin and sulfur, which are believed to have anti-inflammatory and immune-boosting properties.

China is the world’s largest producer of garlic, with over 22 million tons produced in 2020. China’s garlic production benefits from its vast land resources, favorable climate, and advanced production technologies. In particular, the use of greenhouses and other modern cultivation techniques has helped to increase yields and improve the quality of Chinese garlic.

China’s garlic production is dominated by the Jinxiang region, which accounts for over 80% of the country’s total garlic output. Jinxiang garlic is renowned for its high quality and distinctive flavor, and is in high demand both domestically and internationally.

Overall, white garlic is a versatile and healthy ingredient that offers a range of culinary and health benefits. China’s strong production capabilities and focus on quality make it a key player in the global garlic market.