Leaders of the provincial Department of Science
and Technology hand over the certificate to the Mai Chau People’s Committee.
The variety has been cultivated in Thanh Son commune for a long time. The plant has small bulbs, purple sheath and yellow cloves containing a large amount of oil, and a spicy and delicious flavour.
It is a Vietnamese specialty suitable for planting in Thanh Son’s climate and soil. The commune is home to about 12 ha of purple garlic that is often planted in August and September and ready for harvest more than three months later.
Along its stem, the part near the bulb is purple, while the bulb turns beige after harvest. One gram of the garlic contains a high amount of allicin of between 6.81 and 7.23 mg.
The garlic was recognised as a collective brand by the National Office of Intellectual Property of Vietnam at the Ministry of Science and Technology under Decision 102266/QD-SHTT dated December 3, 2020.
The recognition helps affirm the brand of Mai Chau purple garlic and serves as a foundation to raise its prestige and at the same time promote the product to targeted markets.
Products earning the title include those grown and processed in Thanh Son that meet criteria of quality and related services (buying and selling of garlic).
Mai Chau district also joined hands with the provincial Department of Science and Technology in building database, origin tracing system and smart QR stamp for its products.
At the handover ceremony, the Mai Chau People’s Committee presented the certificate stating the right to use the Mai Chau purple garlic collective brand to 30 outstanding families in Thanh Son. The farmers pledged to capitalise on chances brought about by the recognition and follow instructions to maintain, protect and improve product quality as well as intellectual property issues.
Samples of Mai Chau purple garlic recognised by the National Office of Intellectual Property of Vietnam at the Ministry of Science and Technology./.
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