Grown in the fertile soils of Mugla, Ula Garlic is meticulously cultivated in organically rich, loamy, sandy soil. Every stage, from planting to harvest, is carried out in harmony with nature. Below, you can find the production journey of this unique product.

 

Ula garlic contains approximately 6.6 grams of carbohydrates per 100 grams. The majority of the total carbohydrates are galactose. The mannose content in Ula garlic is another chemical composition that distinguishes it from other garlics. Garlic produced in Turkiye contains sucrose, glucose, and fructose as carbohydrates, with fructose being the primary component, while Ula garlic contains fructose, mannose, glucose, and galactose, with galactose being the primary component.

 

Ula garlic grows well in loamy, sandy soils with high organic matter. Fields where garlic will be planted are plowed deeply with a tractor plow in September and October. In November, well-rotated farm manure is spread on the soil and worked in with a rotary tiller to a depth of 10-15 cm. To protect the garlic planted during the winter months, a 1.2-meter-wide bank is constructed. In November, clove garlic is planted 2-3 cm deep, 10-15 cm apart.

 

Weeding and soil loosening are carried out in February and March. Root development is encouraged with a second hoeing in April. Drip irrigation is applied during dry periods. Harvest time begins when yellowing begins in early June. After harvest, the garlic is dried in the shade, and the seeds are stored separately.