Garlic
The area and production of garlic in India during the year 2010-11
was 200.70 thousand ha and 1061.85 thousand tons with an average
yield of 5.29 t/ha. China is leading producer of garlic followed by
India. Garlic is grown in the states of Madhya Pradesh, Gujarat,
Orissa, Rajasthan, Karnataka, Tamil Nadu, Maharashtra and
Bihar.
Indian garlic is exported to Pakistan, Thailand, USA, Nepal,
Bangladesh and Malaysia. A Study conducted recently indicates that
the production of garlic and area under cultivation is increasing
in almost all the states except Maharashtra and
Punjab.
When compared to many other countries,the production and
productivity of garlic in India is very low. This is mainly due to
lack of awareness and knowledge among the farmers regarding
improved varieties that are available, climate, soil and
agro-techniques, diseases and pest control. Their lack of knowledge
about post-harvest management added to inadequate market support
has also been indirectly responsible for limiting the production
and productivity. The country has been able to export large
quantities of garlic after meeting the domestic
requirements.
Garlic, is a species in the onion family / Garlic has been used
throughout recorded history for both culinary and medicinal
purposes. It has a characteristic pungent, spicy flavor that
mellows and sweetens considerably with cooking. The bulb of garlic
is the most commonly used part of the plant. It is divided into a
number of sections called cloves which is used as seed, raw or
cooked. The leaves, stems (scape), and flowers (bulbils) on the
head (spathe) are also edible and are usually consumed while it is
still tender. The papery, protective layers of "skin" over various
parts of the plant and the roots attached to the bulb are the only
parts that not considered edible.
Cultivation
Garlic is easy to grow throughout the year in mild climates. In
cold climates. Garlic plants are not attacked by pests. They can
suffer from pink root, a disease that stunts the roots and turns
them pink or red. Garlic plants can be grown close together,
leaving enough room for the bulbs to mature, and are easily grown
in containers of sufficient depth.
There are different sub-species of garlic, most notably hardneck
garlic and softneck garlic. As garlic can be day-length sensitive,
it is important to grow the right variety of garlic suitable for
that particular latitude. Hardneck garlic is grown in cooler
climates, while softneck garlic is grown closer to the
equator.
Production trends
Although garlic is grown all over the world, China is the largest
producer of garlic accounting for over 77% of world output, and
produces approximately 10.5 billion kilograms annually. India has a
4.1% share, and South Korea with 2% to follow. Russia holds the
fourth place with 1.6%. In the United States, where garlic is grown
primarily as a cash crop in every state except Alaska and is in
fifth place with 1.4%. This remaining 16% of global garlic
production is share by other countries.a, which calls itself the
"garlic capital
Culinary uses
Garlic is widely used around the world for its pungent flavor as a
seasoning or condiment. It is a basic ingredient in the preparation
of many of the dishes in regions of Asia, the Middle East, northern
Africa, southern Europe, and parts of South and Central
America.
The intensity of its flavour and aroma varies depending on the
method of cooking. Its skin is much like that of onion and is
usually removed before use whether raw or cooked.
Medicinal use and health benefits
Garlic has long been considered a herbal "wonder drug" and is said
to help prevent heart disease, high cholesterol, and blood
pressure.
It is believed to be beneficial in preventing and fighting common
cold and cough. Garlic is said to help regulate blood sugar levels
and reduce platelet aggregation, hyperlipidemia and helps to
overcome digestive disorders. Modern science has shown that garlic
is a powerful natural antibiotic. Studies have shown that garlic
has a powerful antioxidant effect and helps to protect the body
against damaging "free radicals".
