Jingbian potato is well-known in the domestic and foreign markets for its large, uniform, bud-like and high-starch content. Its unique product quality benefits from the unique cultivation conditions in the local area. The temperature difference between day and night in Jingbian County is large, and the temperature change curve is in good agreement with the biological characteristics of the potato, which is more conducive to the improvement of potato starch content and quality. In addition, the sunshine is sufficient, the rain and heat are the same season, and the soil is fertile. The soil in the county is mostly loamy loessial and sandy loam. The soil is deep, the soil is loose, and the water retention and permeability are good, which is conducive to the expansion of potato tubers. The local area is the eugenic area of ​​potatoes, and it is also a breeding area for potato varieties, which can meet the growth requirements of early, middle and late ripe potato varieties.

Jingbian potato is an annual herb of Solanaceae. It is also called mountain vine and artichoke. The scientific name is potato. The plant height is between 60-80 cm. It is divided into two parts: underground and above ground. The underground part has roots, stolons, tubers, and the tubers are the potatoes we eat; the ground parts have stems, leaves, flowers, fruits and seeds. Most of the stems are erect and have branches. The primary leaves are single branches. As the branches grow, they form odd-numbered pinnate leaves, which alternate with each other and spiral. The cymes are terminal, the fruit is berry, the seeds are small, and the shape is flat oval. Jingbian potatoes are oval in shape, smooth in epidermis, shallow in buds, and white in flesh. They are used as food and vegetables, and have developed into economic crops in recent years. Jingbian potatoes are rich in nutrients and can be eaten in a variety of ways. Steamed, fried, fried, boiled and stewed. Steamed potatoes, fried potato, potato wipes, potato grind, minced meat, potatoes, chives and potatoes. A variety of ways to eat vermicelli, fans, and powder. There is a folk song in Jingbian: "Three hundred and six six a year, potatoes are friends, the thickness can be matched, and the food is over." It can be seen that the potato is in an important position in the hearts of Jingbian people. It has been determined that Jingbian potato has a moisture content of less than 83%, a starch content of more than 11%, a protein content of more than 1.5%, and contains sugars, mineral salts, citric acid, and soft dietary fiber capable of producing satiety. Therefore, Jingbian potatoes can replace white rice and steamed bread, even if you let go of your stomach, it is difficult to make people fat, very suitable for modern people's requirements for weight loss and healthy aesthetics. At the same time, the potassium content of potatoes is higher than that of refined white rice and white flour. It is an alkaline food, which is used to maintain the acid-base balance in the human body and is rich in lysine, which can give people the various amino acids needed by the body. In addition, potatoes contain more than 13.58mg/100g of vitamin C, which is 10 times that of apples. B vitamins are four times that of apples, and they are known as “underground apples”. In 2013, Jingbian potato planted an area of ​​550,000 mu, with a total output of more than 900,000 tons, including more than 700,000 tons of commercial potatoes. According to the market price of 2 yuan per kilogram, the output value of 900,000 tons of potatoes is at least 1.8 billion yuan.

Jingbian potato quality technical requirements, the variety of purple white. 2. Site conditions The soil types are loessial and black loess, and the texture is sandy soil. The organic matter content is ≥0.67%, and the soil pH is 7 to 9. Third, cultivation techniques Sowing: The sowing time is mid-to-late May, and the planting density is ≤67,000 plants/ha. 2. 3. Harvest: Harvest time is from mid-September to mid-October. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. 4. The storage period is not more than three months. V. Quality characteristics 1. Sensory features: oval, uniform head; thin and smooth skin, shallow buds, pale yellow, bright meat. 2. 3. 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 Jingbian potato production area may apply to the Jingbian County Quality and Technical Supervision Bureau of Shaanxi Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Shaanxi Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. . The testing organization of Jingbian Potato is selected by the Shaanxi Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.