Garlic production in Mexico grew by 4.3% in 2020, reaching 86,500 tons. The United States was the main buyer of Mexican garlic with an 86.8% share. It was followed by Australia, with 7.0%, and France with a 2.3% share.
According to the Ministry of Agriculture and Rural Development (Sader), the main producing entities in the country are Zacatecas, Guanajuato, Puebla, Baja California, and Sonora, which together account for 87.1% of the national production.
Other entities that also produce this food are Veracruz, Aguascalientes, Nuevo Leon, Oaxaca, Queretaro, Durango, San Luis Potosi, Hidalgo, Guerrero, Jalisco, Tlaxcala, Baja California Sur, Coahuila, and Michoacan, among others.
The Ministry of Agriculture highlighted that Mexico was the world's ninth biggest-exporter of garlic in the 2015-2019 period, with a 0.6% share.
There are plenty of reasons to consume garlic
Garlic has a high nutritional value and contains very few calories. It is rich in vitamin C, vitamin B6, and manganese. It helps lower cholesterol levels and contains antioxidants that protect against cell damage and aging; In addition, some studies suggest that it can reduce the risk of Alzheimer's and dementia.
It should be noted that it is also used to prevent stomach inflammations and helps maintain intestinal health.
Source: sinembargo.mx
