Ula Sarımsağı

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 officially registered as a “geographical indication” under Law No. 6769 on Industrial Property and placed under geographical indication protection on 6 August 2024. The registration process 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 within the Ula district of Muğla Province. The product must be visibly presented on packaging or at the production site with the designation “Ula Garlic” and the geographical indication emblem.

Physical and Chemical Properties

Ula Garlic (Allium sativum) is recognized by its white outer skin and purple-violet clove skins. Its elliptical shape and smooth, unblemished skins distinguish it from other varieties. The gradual transition of purple-violet color from the base to the tip of the cloves is a characteristic visual feature of this garlic.

In terms of physical parameters, Ula Garlic is evaluated within the following ranges:

• 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%.

Notable components of its chemical composition include:

• 6.1% protein,
• 74.46% unsaturated fatty acids,
• 23.24% saturated fatty acids,
• 2.3% aroma compounds.

The carbohydrate structure differs from other garlic varieties in Türkiye. In Ula Garlic, galactose (4.522–4.958%) is the dominant component, with fructose, glucose and mannose also present (0.218–0.238%). This composition is linked to the region’s climatic conditions characterized by high levels of sunlight exposure.

Aroma and Taste

Ula Garlic is known for its strong aroma and pungent odor. It produces a distinct pungent sensation in the mouth. These characteristics enhance its value both in culinary applications and traditional production methods.

History

The cultivation of Ula Garlic has a long history in the region. Historical records dating back to the 17th century indicate that Evliya Çelebi obtained garlic from Ula. The deep association of garlic production with the region led to the local population being known by the nickname “sarımsakçı,” meaning “garlic grower.”

Production Process

Ula Garlic is cultivated in organic-rich, loamy-sandy soils. Field preparation begins in September–October, and the soil is enriched in November with burned farmyard manure. Cloved garlic bulbs are planted in rows at intervals of 10–15 cm. Weeding and soil hilling are carried out in February–April. During dry spring months, drip irrigation is applied.

Garlic matures at the beginning of June and is harvested with its stems and leaves intact, then dried in shaded areas. Seed cloves are separated, bundled and stored in cool, dark environments. Storage temperature must not exceed 18 °C, and relative humidity should remain between 30% and 60%.

Monitoring

The production and marketing of Ula Garlic are monitored by a supervisory body composed of experts from the Ula Municipality, Ula Chamber of Agriculture and Ula District Directorate of Agriculture and Forestry, under the coordination of the Muğla Chamber of Commerce and Industry. Inspections are conducted at least once per year and may be repeated if necessary or upon complaint. During inspections, the product’s chemical composition, physical properties, production method and use of the emblem are examined.