The origin of the garlic culture is very old, although its origin is not known clear. It was used in India in VI B.C., although most of the authors state that it is native to the Southwest of Siberia. In the Egyptian pyramids there are proves of its consumption and culture, and it was highly appreciated by the Romans and the Greeks. In the Middle Ages, the garlic was considered as a remedy and protection against pests and epidemics. In the XVIIth century it was only consumed by the low class, since the high classes rejected it for its strong odour. At present it is valued as seasoning, and it is cultivated almost everywhere in the world, mainly in Asia, meaning more than 80% of the world-wide production. The main producers are China, India, Republic of Korea and Egypt.
The world-wide production is as follows:
| Continent | Thousand tons | % |
|---|
| Africa | 291 | 3 |
| Asia | 7,549 | 82 |
| Europe | 743 | 8 |
| North America | 388 | 4 |
| Oceania | 1 | - |
| South America | 305 | 3 |
| Total | 9,277 | 100 |
Source: Fresh Produce Desk Book (1999)
The 10 countries with larger production are:
| Country | Thousandtons |
|---|
| China | 6,444 |
| India | 517 |
| Republic of Korea | 483 |
| Egypt | 301 |
| The United States | 299 |
| Russian Federation | 198 |
| Spain | 175 |
| Argentina | 150 |
| Thailand | 131 |
| Turkey | 106 |
Source: FAO Production Yearbook, 2000
The 10 countries with greater export are:
| Country | Thousand tons |
|---|
| China | 553 |
| Argentina | 93 |
| Spain | 56 |
| Singapore | 19 |
| Mexico | 17 |
| Malaysia | 16 |
| The Netherlands | 15 |
| France | 13 |
| United Arab Emirates | 12 |
| Chile | 11 |
Source: FAO Trade Yearbook, 1998
