Jujube in Tang County, a specialty of Tang County, Hebei Province, China's national geographical indication product. The product has a long history of cultivation. It is known as “big, small, thin, and thick†and is famous for its superior quality. Tangxian jujube dried jujube contains up to 60-70% sugar, and also contains protein, vitamins and calcium, phosphorus, iron and other trace elements beneficial to humans, with high nutritional value and medicinal value.
As early as 1668, Emperor Kangxi was appointed as a tribute to the palace. In 1990, it was awarded Grade 1 fruit by Hebei Provincial Department of Forestry. In 1999, it was identified as a famous agricultural product in Hebei Province. In 2000, Tangxian jujube was awarded the Silver Award by the China Economic Forestry Association at the Chinese Red Date Fair; in 2003, it was awarded the title of Famous Agricultural Product at the 7th Agricultural Products Fair in China; and in 2006, it was awarded the First Famous Fruit Exhibition in Hebei Province. Gold Award; 2007 won the "Olympic Recommended Fruits" in the Beijing Olympic Games recommended fruit comprehensive selection activities. Golden Jubilee Red Jujube in 2007 was named the second prize of the 2008 Beijing Olympics Recommended Fruit Primary Selection Award at the 3rd China (International) Jujube Industry Development High Level Forum. In the 2007 Beijing Olympic Games recommended fruit selection event, won the Olympic recommended fruit; in December 2008 by the China Economic Forestry Association named "National Day Jujube Township"; April 2010, Tang County, jujube into a national geographical indication protection product .
protected range
The protection range of geographical indications for date in Tangxian county is in the town of Luomaguan Town, Chuanli Town, Huangshikou Township, Yangjiao Township, Shimen Township, Juncheng Township, Qijiazuo Township, Baihe Township, Yucheng Township, Dayang Township, Tang County, Hebei Province, Beidiantou Township, Qishui Township, Duting Township, Luozhuang Township, Beiluo Township, Nandiantou Township, Renhou Town, Gaochang Town and other 18 townships govern the administrative areas. [5]
Special signs use
Producers within the scope of protection of geographical indication products of the date in Tang County may apply to the Tangxian Quality and Technology Supervision Bureau of Hebei Province for the use of the “Special Marks for Geographical Indication Products†and be examined by the Bureau of Quality and Technology Supervision of Hebei Province, and the General Administration of Quality Supervision Announcement approval. The statutory testing agency for Tang County's jujube is designated by the Hebei Provincial Bureau of Quality and Technical Supervision. [5]
Quality and technical requirements
(a) Variety.
Po jujube.
(b) site conditions.
The altitude is ≤ 400 meters, the pH is between 6.8 and 8.5, and the soil type is cinnamon soil. Soil texture: sandy soil, soil organic matter content ≥ 0.8%.
(c) Cultivation and management.
1. Seedling: Take the wild jujube as the rootstock seedling grafting and the root seedling nursery.
2, planting time and density: planting time spring planting 3 to April; autumn planting 10 to 12 months. Density ≥56 strains/667m2 (mu).
3, pruning pruning: the main winter pruning, keep the crown air and light. There are no less than 7860 result groups per hectare.
4. Flower and fruit management: Sapling fruiting results in early flowering stage, fruit trees in the fruiting period, thinning and fruit thinning, and fresh fruit production in jujube does not exceed 500kg (equivalent to dry dates 200kg).
5. Fertilization: Organic fertilizer is used as the main fertilizer, and no less than 40,000 kg per hectare is applied every year. Nitrogen fertilizer applied per hectare is not more than 60 kg per year.
6. Environment and safety requirements: The use of pesticides, fertilizers, etc. must comply with the relevant national regulations and must not pollute the environment.
(d) fruit harvesting and drying.
1, harvest time: from late September to early October.
2, dry method: natural drying or drying. Natural drying thickness ≤ 7cm.
3. Drying temperature range: The preheating period is 4 to 6 hours, the temperature should not be higher than 55°C; the evaporation period is 8 to 12 hours, the temperature should not be higher than 65°C; the drying completion period is 6 hours, and the temperature is controlled at about 50°C.
(five) quality characteristics.
1. Sensory characteristics: The fruit shape is a long oval shape, full of fruit, a small degree of shrinkage, a large, fleshy fruit with elasticity, a bright red and shiny appearance.
2, physical and chemical indicators: single fruit weight ≥ 8.5g; sugar content ≥ 70%; moisture ≤ 25%.
3, safety requirements: product safety indicators must meet the state's relevant provisions of similar products.
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