In addition to the technical innovations concerning ‘Ail blanc de Lomagne’, numerous events have been held since the beginning of the 1960s: the first competition for the most beautiful bunch of white garlic was held in 1961, the first fair organised around the garlic competition was held in 1963 in partnership with the Agricultural Show, the syndicat d'initiative (an association for the development of tourism) and the municipality of Beaumont-de-Lomagne, under the aegis of Montauban's Agricultural Services; since then, the white garlic competition takes place every year at the Beaumont-de-Lomagne September Fair.

‘To be approved as PGI “Ail blanc de Lomagne”, traditional garlic presentations must be made with “Ail blanc de Lomagne” bulbs that comply with the characteristics laid down in the specifications (Table A, page 5, reference photos in Annex 2) and are of uniform colour and size.

White garlic crops are very sensitive to excess water, which can cause various phytosanitary problems and undermine the garlic's quality.

‘Ail blanc de Lomagne’ continues to be produced using traditional methods: the garlic is hung from a beam to dry, the bulbs are peeled by hand and the garlic is presented for sale.

Traditional drying is assisted by the hot and dry Autan wind. In parallel with traditional drying for garlic harvested with its leaves, the producers of ‘Ail blanc de Lomagne’ have developed a drying method using forced ventilation which has no adverse impact on the quality of the product, and is used mainly for drying garlic without stem or roots, which demonstrates their capacity to adapt to new market demands.

- Variety or commercial type ("white garlic", "pink garlic", ... ).