Due to its special geographical characteristics, Beichuan County has the best ecological resources advantage of konjac growth. The cultivation of Kitagawa flower konjac began in the Ming Dynasty and is a unique variety that has long been formed due to the special heterozygosity of konjac. Its fine powder extraction recovery rate is 55-60%, which greatly exceeds other similar varieties; the main quality index-viscosity reaches 20,000PPM-25000PPM (national standard is 18000 PPM-22000PPM); glucomannan content exceeds other varieties by 4-5 percentage points The solution transparency can reach 80%.

Konjac, also known as honing, the ancient name of China, was introduced to Japan after its name, and is still praised, and the name of the shackles in China has been lost in the folk. As early as more than 2,000 years ago, in the "Shen Nong's Herbal Classic", Shantou (konjac) was listed as a drug for the first time. The medicines and health care effects of konjac were recorded in the ancient books of the Liang, Song, Ming and Qing dynasties. Geographical advantages Beichuan County has undulating hills and gullies, with a maximum elevation of 4,769 meters and a minimum elevation of 540 meters. The county seat is 652 meters above sea level. The climate is mild, the four seasons are distinct, the rainfall is abundant, the annual average temperature is 15.6 °C, the annual average frost-free period is 125-128 days, the annual average precipitation is 1391.11 mm, and the average sunshine is 931.1 to 1111.5 hours. It has the best ecological resource advantage of konjac growth. In addition, Beichuan has nearly 60% forest cover, the soil is fertile and loose, and it is rich in humus and soil, which is especially suitable for the cultivation and growth of konjac. Due to the special regional characteristics and the introduction and promotion of more than 20 years of excellent varieties, and the large-scale planting of Konjac for many years, the konjac konjac has formed a unique variety of “Beichuan Flower Konjac”, which has different characteristics from other regional konjac products. Product Features. First, the active ingredient is high. The standard konjac fine powder extraction recovery rate is 55--60%, which greatly exceeds the similar varieties of Hubei, Shaanxi, Yunnan, Guizhou, Chongqing and other provinces and cities and other provinces and counties in the province (other regions are generally 40--50 The second is the main quality index of Beichuan Konjac fine powder - viscosity, special grade 25000PPM (national standard 22000PPM), first grade up to 20000PPM (national standard is 18000PPM); third is one of the main quality indicators of Beichuan flower konjac fine powder The content of mannan is 4-5 percentage points higher than other producing areas; the fourth is the very important quality index of Beichuanhua Konjac flour as a food additive---the solution transparency can reach 80%, while other producing areas are generally around 70%. The fifth is that Beichuan konjac has a particularly good appearance quality, and the white color particles are evenly crystallized. The crystal brightness under the microscopic examination is particularly prominent. Production and development of Beichuan Yi Autonomous County, as one of the main producing areas of Chinese konjac, especially in Anchang Town of Beichuan, has several “most” in the konjac industry in China and the world: the earliest konjac planting base; the largest konjac processing production and sales Distribution center (total sales accounted for 1/3 of the whole industry); konjac production and processing enterprises (the thickest, fine, deep plus workshops and factories nearly 100); the largest konjac production, processing, sales and export enterprises ---- "Mianyang Anfu Konjac Development Co., Ltd. (a comprehensive output value of nearly 100 million yuan) has even become the weather vane of the market price of konjac products in the country and the world. The konjac industry association's annual konjac planting site meeting and product price coordination meeting are held almost in Anchang Town, Beichuan. These achievements and influences are all benefited from the special qualities of Beichuan Konjac. Sichuan Beichuan not only became an early base county in the country in planting konjac, but also established a konjac seed tissue breeding base, especially in the konjac processing industry, which is a national leader in the industrial chain, creating a large number of konjac The processing of large professional households (Fresh 芋 ~ dry film), its konjac flour production accounts for one-fifth to one-quarter of the country's total output. Beichuan konjac has a long history of planting. Its planting varieties are widely used in products and have high development value. The konjac flour and konjac gum processed and refined have excellent internal quality. They were exported to Southeast Asia, Europe and America in 20 countries 20 years ago. And the region is also favored by domestic food industry manufacturers.

Beichuan Flower Konjac Quality Technical Requirements (1) Variety. Flower konjac. (2) Site conditions. The altitude is 800m to 2500m, the soil type is yellow soil, yellow brown soil, dark brown soil, subalpine meadow soil, alpine meadow soil; soil texture is sandy loam soil; soil layer thickness is ≥30cm, organic matter content ≥3%, soil pH value 6.5 to 7.5. (3) Cultivation management. 1. Reproduction: Asexual reproduction, the weight of the seedlings is ≥100g. 2. Planting: From the end of March to the beginning of April, the soil is applied after the ditch is applied to the farmyard, and the thickness of the soil is 8cm to 10cm, and the planting density is ≤82000/ha. 3. Fertilization: The annual application of farmyard manure is 45,000kg/ha. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Harvesting. In late March to early April, when you choose sunny days or when the soil is dry, it will be digging. (5) Konjac dry film (bar) process. 1. Mechanical processing: fresh konjac → pit cleaning → mechanical cleaning and peeling → fine cleaning → lifting → slicing → drying → dry grading → packaging. 2. Soil processing process: fresh konjac → pit cleaning → cleaning and peeling → fine cleaning → slicing → drying → dry grading → packaging. 3. Key quality control: The drying and drying temperature is controlled between 50 °C and 80 °C; the mechanical processing drying time is controlled at 110 to 120 minutes, and the soil processing and drying time is controlled at 48 to 50 hours. (6) Quality characteristics. 1. Sensory features: (1) Fresh sputum: the color is fresh, the petiole is detached, and the bulb is elliptical or spherical. (2) Dry film (strip): color white, delicate skin feel, dense texture. 2. Physical and chemical indicators: (1) Fresh sputum. Moisture u0026lt; 80%. The bulb is ≥500g and the glucomannan is ≥5.5%. (2) Dry products. Water ≤ 15%, glucomannan ≥ 37%. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of the geographical indication products of Beichuan Flower konjac may apply to the Quality and Technical Supervision Bureau of Beichuan Yi Autonomous County of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which is subject to the examination by the Sichuan Quality and Technical Supervision Bureau and is subject to the national quality inspection. The General Administration announced the approval. The legal inspection agency of Beichuan Flower Konjac is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.