Garlic was introduced into the United States in the 1700s, but its popularity did not begin to increase until the 1920s. Garlic is thought to have originated in the regions of central Asia and historically was used for medicinal purposes. Today, garlic is valued more for its flavoring and used in a wide variety of foods, although it is often still thought to possess medicinal qualities. California produces 90 percent+ of the commercial garlic in the U.S. with adjoining states Nevada and Oregon as the other major seed garlic producing states. The majority of garlic is dehydrated and used in a wide variety of processed foods. Dehydrated garlic accounts for roughly 75 percent of U.S. garlic consumption. California is also the largest producer of processing onions in the U.S. and one of the top fresh market onion producers.  CLFP manages the American Dehydrated Onion and Garlic Association (ADOGA), which was established in the early 1990s and whose members represent a majority of the dehydrated onion and garlic producers in the U.S.