Garlic production on Graciosa Island is centuries old and recognized for its very high quality, but it takes a long time to leave the island territory. A very small and dispersed area and the lack of organization on the part of the producers are the critical factors for the development and promotion of a product with unquestionable potential.
VIDA RURAL visited the Garlic Festival, organized by the Angra do Heroísmo Chamber of Commerce (which brings together business associations from the Terceira, S. Jorge and Graciosa Islands) and the Graciosa Island Business Center, which brought together producers, technicians and specialists gastronomy to talk about this product with unique characteristics.
With a stabilized productive area, production has almost doubled in recent years to the current 25 tons due to increased productivity. But what is so special about this garlic that is practically unknown on the continent? The conference ‘Characteristics of Garlic and Production’, organized within the scope of this Festival, brought together several specialists who traced the radiography of this culture in the region. Adelaide Mendes, from IAMA (Institute of Food and Agricultural Markets) said that garlic is traditionally grown on the island, given the soil and climate conditions conducive to production. And he spoke of its characteristics: “It is a large garlic, with heads measuring about 25 to 45 mm, 10 to 16 cloves, purplish red, with heads weighing between 25 and 40 grams. It has an intense flavor and smell even without being broken, but it is very smooth after cooking”. The low rainfall and neutral pH of the soils are appreciated by the culture, which also prefers places with good sun exposure and sheltered from strong winds. Planting takes place between December and January, with harvesting and drying taking place in June.
This technician also spoke about the application for the PGI certification in progress, a process that is taking a long time due to the lack of organization of production (it is necessary that a producer organization manages the PGI) and which, in her opinion, is essential for the protection the name and geographic origin of this product.
Forget the pharmacy!
Nutritious and with antioxidant properties, garlic is recognized as a healthy product with almost medicinal effects. Science seems to agree. Graça Silveira, a professor at the University of the Azores, has no doubts about garlic’s ability to cure some diseases. “Garlic is undoubtedly a nutraceutical [nutritional product with alleged therapeutic value, fusion between the words nutritious and pharmaceutical], which is due to allicin, the substance responsible for the strong odor. However, Graciosa garlic is especially rich in allicin and its antioxidant capacity is much higher in volcanic islands. Allicin neutralizes free radicals and there are studies that prove that it inhibits the growth of cancer cells, in addition to the ability to reduce cholesterol and antimicrobial activity, that is, the ability to kill bacteria”, reveals this specialist.
See the full report in the March issue of Vida Rural magazine