Hamedan garlic registered globally

The World Intellectual Property Organization (WIPO) has
granted international registration certificate to the famous Hamedan garlic,
which is native to the Iranian west-central province, an official said.

“After nearly two years of intensive
work and follow-up, the WIPO finally granted international registration
certificate to Hamedan garlic on June 8 under the number of AO-1273,” Alireza
Qasemi Farzad said on Sunday.

Malayer raisins and Tuyserkan walnut have already been
registered by the WIPO, he added.

The western Hamedan Province is Iran’s garlic production
hub.

Garlic has a higher nutritive value than other bulb crops.
It has hypocholestrolamic action and reduces the cholesterol concentration in
human blood. Varietal differences of garlic affect on yield, bulb weight, leaf
length, neck diameter, bulb diameter and pungency.

Garlic pungency and flavor vary according to variety and
environmental conditions. Sulfur fertility and water stress may affect on
garlic pungency. The hot summer temperatures prior to harvest may also increase
the pungency.

Onion flavor is strongly influenced by the growing
environment and by the time of product consumption. Therefore, the evaluation
of flavor should be done under uniform growing conditions or at the time when
the product is normally consumed.