Garlic is usually free in Chinese dumpling restaurants, much like ketchup is in Mcdonald’s, but not since its price has increased so much that restaurants are charging for it. White-collar Liu Lin was asked to pay 1 yuan (0.15 U.S. dollars) for a bulb of garlic at a dumpling restaurant near Wenhua East Road in Jinan, capital of east China’s Shandong Province…Full Article: Xinhua Apr 2016
- According to Jinan’s Bureau of Commerce, from July/August 2015 to April 2016 (past nine months), garlic prices have increased 160% to approximately CNY 21 per kg [~US$3.24 per kg].
- In April 2016, Beijing’s largest vegetable wholesale market (Xinfadi) was selling garlic at CNY 11.4 per kg [~US1.76 per kg].
- From 2013 to 2014, China’s garlic cultivation area decreased by 10%.
- In late 2010, Chinese wholesale garlic prices spiked to CNY 12 per kg [~US$1.79 per kg].
- More than 60% of China’s garlic production takes place in seven counties located in the Shandong Provincial region, including Jinxiang County. Garlic from this region is typically harvest in June and sold to refrigerated storage warehouses in September. Together with Shandong Province, Yunnan Province is another major garlic production area (harvests in May).
- In January 2013, the EU member states of the United Kingdom, Italy and Poland reported that Chinese garlic was being smuggled into their countries in order to by the EU’s 9.5% import duty on garlic.
- In 2010, China produced 18.5 million MTs of garlic (80% of total global garlic output).
- Founded in 1988 and headquartered in Beijing, Xinfadi is Beijing’s largest wholesaler of agricultural products including fresh fruits, vegetables, meat, and seafood. The company’s wholesale markets are primarily located in southern Beijing and are used to supply the capital city.
- Black garlic, a culinary delicacy, is produced in the provinces of Yunnan and Shandong. In Yunnan Province, the black garlic is small and only has a single clove, whereas Shandong black garlic has numerous cloves and is larger in size.