According to statistics on American imports, more than 80% of the garlic is sold globally by China. However, Vietnamese garlic has still maintained its stable place in the heart of the consumers.
Differences in appearance:
* The Chinese garlic is bulkier and larger, its outer peel is yellow or white and can be easily peeled off.
* The Vietnamese Ly Son garlic is much smaller. Its peel is white and is difficult to peel.
* The Vietnamese Dalat garlic is smaller than Chinese garlic, its peel is purplish brown and is easy to peel off.
Chinese garlic is larger than Ly Son and Dalat garlic. (Picture: Lam Dong protective ministry for vegetation). From left to right: Chinese garlic, Ly Son Garlic, Dalat garlic
When peeling:
* The garlic segments of the Chinese garlic open up slightly and are not completely bundled. Chinese garlic is less condensed than Ly Son or Dalat garlic.
* Ly Son and Dalat garlic have garlic segments that can be chopped off.
The segments of Chinese garlic are slightly loose and do not form a complete bundle. Chinese garlic is not as condensed as the Vietnamese Ly Son or Dalat. (Picture: protective department for vegetation, Lam Dong)
From left to right: Chinese garlic, Vietnamese Ly Son garlic, Vietnamese Dalat garlic
Taste:
Chinese garlic regularly has a rather soft taste. Dalat and Ly Son garlic have a stronger taste. This is because of the Vietnamese soil and climate conditions.
Vo Loc
Viet Delta Industrial Company Limited
