Yulin Pesto is an annual herb of the genus Allium and indica. Because the pseudo stem of the garlic is hard, it is also called Yulin bone garlic. The base of the green garlic stem is significantly enlarged, the leaves are green or dark green, fresh and clean. The garlic is thick and firm, with distinctive flavor, strong flavor, crispy meat, juicy, high quality, and extremely resistant to storage. After a period of cool storage at room temperature, the spicy taste is particularly rich and the taste is better. .

The ancient Shulin (now Yuzhou District) has introduced garlic in the Song Dynasty. According to the Song Dynasty (995~997), "Yulin Journal", "Rendong produces more garlic, garlic is tender and tender, and the taste is rich. , anti-inflammatory, stomach, warm, in addition to evil spirits." It can be seen that Yulin's garlic has been planted for more than a thousand years. Due to its unique geographical conditions, climatic conditions and unique cultivation methods, the existing unique variety Yulin Pesto, also known as Yulin bone garlic and purple garlic. Yulin's garlic and garlic are thick and firm, with distinctive characteristics such as spicy, strong flavor, crispy meat and juicy, which are incomparable to other geographical areas, and are particularly resistant to storage and transportation. For a long time, Yulin Pesto has been regarded by consumers as the best of garlic, the best of health care, and the treasure of side dishes. In the 1930s, it has been exported to Hong Kong, Macao, Southeast Asia, Europe and Latin America, and has enjoyed a long-standing reputation in the international market and the domestic market. In 1985, Yulin Pesto was included in the "Chinese Specialty Flavor Guide" series "Guangxi Specialty Flavor".

Yulin garlic quality technical requirements (a) varieties. Local local variety - purple garlic. (2) Site conditions. The soil type is sandy loam with soil organic matter ≥2.35% and pH 5.6 to 6.5. (3) Cultivation management. 1. Selection: Choose purple, garlic, complete, no deformity, dense meat, garlic cloves, spicy and spicy garlic for garlic. The quality of garlic should meet the requirements of the second grade of seeds in GB8079. 2. Site preparation and creping: (1) Base fertilizer: mainly based on decomposed organic fertilizer, 1000 to 2000 kg of decomposed organic fertilizer per acre or 50 to 60 kg of commodity organic fertilizer which is harmlessly treated. (2) 畦 畦 按 按 按 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 畦 1.6 1.6 1.6 1.6 1.6 1.6 3. Sowing: (1) Sowing period: from late October to early November. (2) Seeding rate: 60 to 70 kg per 677 square meters (mu). (3) Seeding specifications: 18 to 20 cm in row spacing and 10 to 12 cm in plant spacing. (4) Seeding method: open shallow ditch sowing, insert the garlic clove into the soil, use 600 kg of rot fertilizer, 25 kg of calcium magnesium phosphate per acre to evenly spread the noodles to cover the seed fertilizer, and then evenly cover the straw on the clam surface. And immediately water and moisturize. 4. Water and fertilizer management: (1) Water management: keep the soil moist during the growing season and pay attention to drainage during the rainy season. (2) Weeding: timely removal of weeds in the field. 5. Fertilization: Rational use of nitrogen, phosphorus and potassium, 2.5 kg of nitrogen fertilizer per mu; no municipal waste, sludge, industrial waste and organic fertilizer without harmless treatment. (4) Pest control. In accordance with the principle of "prevention first, comprehensive prevention and control", we adhere to the principle of harmless control based on "agricultural prevention, physical control, biological control, and chemical prevention." It is forbidden to use high-toxic and high-residue pesticides. When applying other pesticides, strictly follow the provisions of GB/T8321 and GB4285. (5) Harvesting. After 140 to 150 days after the emergence of the garlic, the garlic leaves gradually turn yellow, the garlic skin turns purple, and the garlic is swollen and shaped. (6) Quality characteristics. 1. Sensory characteristics: divided into two grades, first grade and second grade. The quality indicators of each grade must meet the requirements of Table 1. Table 1 Garlic quality index item grade first-class second-class product perception 1. Garlic shape and color consistency; mature, clean, juicy and spicy; full and compact, garlic is composed of 2 to 3 layers of garlic, garlic base is purple, generally There are 12 to 20 petals, the arrangement is not neat, no loose petals; the roots are ≤0.5cm. 2. No mold, germination, insects, mechanical injuries, shrinking cavities. 1. The shape of the garlic is basically the same; mature, clean, juicy and spicy; full and compact, the garlic is composed of 2 to 3 layers of garlic, the base of the garlic is purple, generally 12 to 20 petals, not arranged neatly, no loose petals; ≤0.5cm. 2. No mold, germination, insects, mechanical injuries, shrinking cavities. Specifications Domestic sales transverse diameter ≥ 4cm Domestic product transverse diameter ≥ 3.5cm Stem length ≤ 2cm uniformity (%) ≥ 902. Physical and chemical indicators: Physicochemical indicators of garlic must comply with Table 2. Table 2 Physicochemical indicators of garlic index index volatile oil%≥0.22 allicin mg/100g≥250 alliinase U/g≥25 niacin mg/100g≥1.0 crude fiber%≤0.45 moisture%≤703. Protection level: two Products above the level.

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Producers within the scope of protection of Yulin's garlic geographical indication products may apply to the Quality and Technical Supervision Bureau of Yuzhou District, Yulin City, Guangxi Zhuang Autonomous Region for the use of the \"Special Mark for Geographical Indication Products\", which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.