The harvest time of garlic depends on whether the product will be dried or consumed fresh. Accounting for 25% of domestic production Kastamonu is the most recognised production centre in Turkey. All of the garlic produced in Kastamonu is sold in dried form. Garlic production destined for fresh consumption is concentrated in the provinces of Gaziantep and Tunceli. The garlic of this region has a longer stem and larger cloves compared to the Kastamonu variety. Half of the garlic from the 2000-hectare plantation in the Araban region of Gaziantep is harvested for fresh consumption.