According to the U.S. import and export statistics, more than 80 percent of garlic is sold worldwide from China.
However, Vietnamese garlic still maintains a stable position in the minds of consumers.
External differences:
· large amount of garlic in China, the shell is yellow and white, easy to peel.
· Vietnam Ly Son garlic is much smaller.
The shell is white and hard to peel.
· Vietnam Dalat garlic is smaller than Chinese garlic, and its outer skin is purple and easy to peel off.
Chinese garlic is bigger than Ly Son and Dalat garlic (photo: Lam Dong plant conservation department)
From left to right: Chinese garlic, Vietnamese Ly son garlic, Vietnamese Dalat garlic
When stripping:
· garlic cloves of garlic in China, not completely bunched, without Vietnam Ly Son and Da Lat garlic clotting
· Ly Son and Da Lat garlic with garlic cloves, chopped garlic cloves
Garlic cloves of garlic in China, not completely bunched, not congealed by Vietnam Ly Son and Da Lat garlic (photo: Lam Dong plant conservation department)
From left to right: Chinese garlic, Vietnamese Ly son garlic, Vietnamese Dalat garlic
Aroma:
Chinese garlic usually has a lighter fragrance.
Dalat and Ly Son garlic have a strong odor, which is due to soil and climate conditions in Vietnam.
(source: global fruit and vegetable web) [original title: differences in Vietnamese garlic and garlic in China]
