“Hometown Tibetan Eggs” is a geographical indication protection product. Tibetan chicken is light and small, long and low, boat-shaped and aggressive. Wing feathers and tail feathers are developed and good at flying. Tibetan eggs are mainly composed of ovalbumin and egg globulin. Because the Tibetan chicken is excellent in genes, wild and wild, and the food is mostly insects and grasses, the eggs it produces are rich in trace elements and high crude protein and crude fat, which contain 8 kinds of essential amino acids. It is very similar to the composition of human protein, and the absorption rate of protein in Tibetan eggs can be as high as 98%.

The eggs in the township are more yellow and white, the eggshell is thicker, the egg shape is smaller, about 2/3 of the ordinary egg, the oval shape, the eggshell is tough and thick, and the calcium content is high. After the egg is cooked, the eggshell is easy. Peel off, knead the cooked egg in the hand, even if it is pinched flat, the protein is not easy to crack. The yolk is orange or orange. When opened, the yolk is raised and has toughness. The township Tibetan eggs are full and full-bodied, with aromas of lips and teeth and a refreshing aftertaste. Calcium, magnesium, iron, phosphorus, potassium and selenium content are significantly higher than ordinary eggs, which can improve the mineral content of human bones, improve bone strength, and improve the health of the eating population. According to the measurement, the adult cock has a body weight of about 1145-1385g, and the hen is about 860~1013g. The hens are about 240 days old and have an annual egg production of about 60. Both white and brown shells are available. Compared with the fine chicken breeds abroad, the shortcomings of slow growth, poor group uniformity, strong nesting, light egg and low egg production rate are also prominent. Therefore, so far, the breeding of Tibetan chickens is still relatively backward, and it still belongs to the courtyard type and scattered culture. Tibetan eggs are rich in fat, mainly concentrated in the egg yolk, and are easily digested and absorbed by the human body. The egg yolk is rich in lecithin, sterols, egg yolk and calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. . After eating, it can resist high cold and hypoxia, reduce blood pressure, regulate blood circulation, promote blood circulation, enhance human immunity and other effects. It is a good nutrition for all ages and strong body. Suitable people are mothers and children, children and adolescents, the elderly, occupational groups, and menopausal women. Patients with fever and colds should not eat Tibetan eggs.

Technical requirements for quality of Tibetan eggs in townships 1. Variety Local Tibetan chicken. Second, the conditions of production conditions within the range of 2500 to 4100 meters above sea level in the semi-alpine zone, the average annual temperature of 10.7 ° C, the soil is rich in iron, calcium, magnesium, zinc, potassium, selenium and other mineral elements, soil pH 6.5 to 7.5. 3. Feed Feeding full-price compound feed during the brooding period, mainly in the field of insects and grasses, supplemented by corn, rice, barley, soybean (fried), miscellaneous grains and other feeds. Fourth, feeding management Feeding methods: grazing in the daytime, raising at night, feeding in the morning and evening. 2. 3. Laying period: Hens start production from 210 to 240 days old and produce 60 to 80 eggs per year. 4. Environmental and safety requirements: Feeding environment, prevention and control of epidemic diseases must implement relevant national regulations and must not pollute the environment. Five, quality characteristics Sensory features: eggshell color is mainly yellow and white, eggshell is thicker; egg shape is smaller, oval shape; egg protein is clear and viscous and elastic. The yolk is large and orange or orange-red. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production of Tibetan eggs in the township may submit an application to the Quality and Technical Supervision Bureau of Xiangcheng County of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.