Ula Garlic is a local garlic variety cultivated in the Ula district of Muğla Province in southwestern Türkiye. Distinguished by its purple-violet clove skins and strong aroma, it has been registered as a protected designation of origin under the Industrial Property Law No. 6769 and granted geographical indication protection on August 6, 2024. The registration was carried out by the Muğla Chamber of Commerce and Industry.
Geographical Boundary and Usage
The production area of Ula Garlic is limited to the neighborhoods of Kızılağaç, Demirtaş, Ayazkıyı, Köprübaşı, and Alparslan in the Ula district of Muğla Province. The product must be presented with the label “Ula Sarımsağı” and the protected designation of origin emblem, either on the packaging or visibly within the establishment.
Physical and Chemical Characteristics
Ula Garlic (Allium sativum) is recognized by its white outer skin and purple-violet clove skins. It has an elliptical shape with smooth, even layers. The purple-violet color that spreads from the base to the tip of the cloves is a defining visual feature of this garlic.
Physical measurements of Ula Garlic
- Height: 31.21–38.70 mm
- Width: 38.91–51.49 mm
- Depth: 31–45.2 mm
- Number of cloves: 11–14
- Weight: 15.02–33.40 g
- Moisture content: 67.225–67.864 %
Chemical composition highlights
- Protein: 6.1 %
- Unsaturated fatty acids: 74.46 %
- Saturated fatty acids: 23.24 %
- Aromatic compounds: 2.3 %
The carbohydrate structure of Ula Garlic differs from that of other Turkish garlic varieties. Galactose (4.522–4.958 %) is the dominant component, accompanied by fructose, glucose, and mannose (0.218–0.238 %). This composition is associated with the region’s high sunlight exposure and climatic conditions.
Aroma and Flavor
Ula Garlic is known for its strong aroma and pungent taste, leaving a distinct sharpness on the palate. These characteristics make it notable both in culinary use and in traditional production practices.
History
The cultivation of Ula Garlic has deep historical roots in the region. Historical records dating back to the 17th century indicate that Evliya Çelebi sourced garlic from Ula. The long-standing association of garlic production with the area has even led locals to be nicknamed “garlic sellers.”
Production Process
Ula Garlic is grown in sandy-loamy soils rich in organic matter. Field preparation begins in September–October, followed by enrichment with decomposed farmyard manure in November. Separated garlic cloves are planted in rows spaced 10–15 cm apart. During February–April, the fields are hoed and aerated, and drip irrigation is applied during dry spring months.
By early June, the garlic matures and is harvested with stems and leaves intact, then dried in the shade. Selected bulbs are saved as seed stock, bundled, and stored in cool, dark environments. Storage temperature must not exceed 18 °C, with humidity between 30–60 %.
Inspection
The production and marketing of Ula Garlic are supervised by a control committee coordinated by the Muğla Chamber of Commerce and Industry, consisting of experts from the Ula Municipality, Ula Chamber of Agriculture, and Ula District Directorate of Agriculture and Forestry. Inspections are conducted at least once a year and may be repeated as needed or upon complaints. Evaluations cover the product’s chemical composition, physical features, production method, and proper use of the geographical indication emblem.
