Daxing Garment, a specialty of Daxing Township, Xichang City, Sichuan Province, is one of the representatives of garlic in the southwest of China. The shape is thick and long, the base is white, the upper part is thick green, the tail end is not sturdy, the plant is erect and refreshing, and the color is bright green; the meat is thick, the fiber is less imported slag, and the spicy fragrance is slightly sweet. After scientific testing, it is confirmed that Daxing Garlic is rich in nutrients and superior in quality to other producing areas.

After being protected, the production of Daxing garlic has become the mainstay of Xichang's rural economy and the main channel for farmers to increase their income, and realize industrialized operation. The planting area is 35,000 mu, and the annual output is 40,000 tons. , adding 4,000 tons, with a total output value of 210 million yuan added more than 20 million yuan. Planters and related practitioners added 2,780 new households. The average selling price of garlic stalks also rose from RMB 3/kg before protection to 4.5 yuan/kg. At the same time, it will further promote the development of transportation, packaging, services and other related industries, and increase the income of related industries by a total of 2.1 million yuan. Product Awards Daxing Garlic is one of the four brands of vegetables in Xichang City. Its quality is high and fresh, and it is well received by the domestic market. It has a high reputation and won many praises and honors. It has successively obtained the certificate of green food A-level mark and the original standardized production base of 100,000 mu of green food (garlic 30,000 mu). And through the Ministry of Agriculture construction of open field vegetables (garlic) standard park acceptance.

Daxing garlic 薹 quality technical requirements First, the variety of purple skin early garlic, new early garlic and so on. Second, the site conditions within the scope of the production area below 1750m, the soil type is purple alluvial soil, soil organic matter ≥ 2%, pH value 5.5 to 7.0. Third, cultivation management 1. Sowing: sowing from mid-August to late September. The diameter of the bulb is ≥4.5 cm, and the seedlings are planted at a single hole. The sowing depth is 2.5cm to 3.5cm, and each 667m2 (mu) is ≤40000 plants. 2. Fertilization: ≥2000kg per 667m2 (mu) of fertilized organic fertilizer before the whole planting. 3. Rotation: water and drought rotation. Garlic chopped with flue-cured tobacco, corn or rice for 2 to 3 years. 4. Harvest: Harvest from late February to late April. The total cockroach is harvested when it turns white. 5. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. Fourth, the quality characteristics 1. Sensory characteristics: diameter 0.2cm to 0.6cm, length 35cm to 50cm. The base is white, the upper part is thick green, the tail end is not wilting, the color is bright green, the texture is crisp and tender, and the spicy fragrance is slightly sweet. 2. Physical and chemical indicators: soluble sugar content ≥6.0%, crude fiber content ≤2.3%, allicin content ≥240mg/kg. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the production area of ​​Daxing Garlic may submit an application for the use of “Special Marks for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Xichang City, Sichuan Province, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Daxing Garlic was selected by the Sichuan Quality and Technical Supervision Bureau in the testing institutions that meet the qualification requirements.