The main raw material of Yibin kohlrabi is Yibin lobular kohlrabi, which is a unique endemic variety in Cuiping District of Yibin City. The kohlrabi is not unfamiliar to Yibin people. It can be used as a snack, and can be used as a seasoning. The kohlrabi can be eaten in a variety of ways. The superior climatic conditions, the traditional wind dehydration process, the unique natural environment and the unique production process make the Yibin kohlrabi fresh, fragrant, crisp and refreshing. When people eat, they will fall in love. The marinated kohlrabi is crispy and spicy, and it is the most popular “dish meal” for Yibin people. It is spread all over the streets. According to medical research, edible kohlrabi also has the medical effects of detoxification, anti-cancer, anti-cancer, diuretic and dehumidification, which is not only delicious, but also beneficial to health.

Yibin kohlrabi quality technical requirements First, the product name Yibin kohlrabi. Second, the variety Yibin Xiaoye kohlrabi. Third, site conditions Soil thickness ≥ 39cm, soil texture loose, containing more gravel, organic matter content ≥ 1.5%, pH value between 5.0 and 7.5, irrigation and drainage conditions are good. Fourth, cultivation management 1. Seeding and seedling: using transplanting method; 75g to 100g per mu of seedbed, sowing time is one week before and after Bailu. 2. Planting density: 2,500 to 3,000 seedlings per acre. 3. Fertilizer and water management: The base fertilizer is mainly organic fertilizer. Before the planting, the organic fertilizer applied per mu should not be less than 250kg, and the fertilization should be stopped 30 days before harvesting. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. V. Harvesting 1. Harvesting time: from late November to late January. 2. Harvesting standard: The plant weight is 200g-350g or more, the roots are thick, fat and tender, the upper half is cyan, no cracks, smooth epidermis, no hollow, stalk, no or light insect damage. Sixth, pickling process raw materials harvested → natural air drying 15-20 days, water 46% -50% → cleaning → into the pool with salt for 12-20 days, salt control 6%-7% → 0-9 °C low temperature refrigeration fermentation → finishing, cutting, mixing → packaging. Seven, quality characteristics 1. Sensory characteristics: the skin is green or yellowish brown, the cut surface is light yellow, the mustard is unique and rich, the taste is crisp and tender, no sour, bitter and other odor, the meat is fine. 2. Physical and chemical indicators: water ≤ 82%, nitrite ≤ 5mg / kg. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

Apply to：
Producers within the scope of Yibin kohlrabi production area may apply to the Quality and Technical Supervision Bureau of Cuiping District of Yibin City for the application of “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Yibin kohlrabi is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.