Araban garlic is registered in the European Union

Published Aug 25, 2024

Tridge summary

Araban Garlic, a unique variety grown in the Araban district of Gaziantep, has been registered in the European Union. Known for its distinct flavor and characteristics, it is preferred for its aroma, clove structure, and long shelf life due to its high dry matter content. The climate and soil conditions of the region are ideal for its cultivation, requiring specific planting and cultivation practices. The yield varies from 1,500 to 2,000 kilograms per decare. The article highlights the importance of specific temperature, humidity, and cultivation practices for optimal growth and to prevent diseases.

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Original content

Hasan Altun, Chairman of the Araban Chamber of Agriculture and Garlic Producers Association, explained the characteristics of Araban Garlic grown by producers in the Araban district of Gaziantep. Providing information about Araban Garlic, Altun said, "As a result of the applications and studies we made as the Presidency of the Araban Chamber of Agriculture, our Araban Garlic was registered in the European Union on behalf of the Araban Chamber of Agriculture. Araban Garlic, which has 35 percent of the total production in Turkey in Araban and is considered one of the special flavor sources, has more aromatic components compared to other garlics and distinguishes itself with its clove and shell structure. Araban Garlic is large, attractive, has a white head shell and clove shell color, and a cream-yellow gum color. Due to the climate and growing conditions, Araban Garlic, which is an early garlic, has an oval cross-section and an elliptical longitudinal section. There are entresion ...

Source: Sondakika