"Mojiang Purple Rice", the Mojiang purple rice produced in the city of Beitou City and the world of twins, grows on the Hani rubber mud terrace without any pollution, planted in the original ecological terraces, does not apply fertilizer, does not fight drugs, is a rare nature, Healthy, pollution-free, residue-free green rice food has been included in the list of special products in rural areas of Yunnan Province. It was designated as special food at the 11th Asian Games. Mojiang County was identified as the “Hometown of Chinese Purple Rice” by the recommendation committee of China's special products;

Mojiang purple rice quality technical requirements I. Variety Mojiang County traditionally planted indica-type purple rice. Second, the site conditions of the production area within the range of 1000 meters to 1600 meters above sea level, the production base layout should be better in natural conditions, more terraces in the mountains. The soil type is red soil paddy soil, the texture is clay loam or loam, the organic matter content is ≥2%, and the pH value is 5.5 to 7.0. Third, cultivation management Nursery: (1) Sowing period: from early February to late February. (2) Seeding rate: 2kg of seed for field production per 667m2 (mu). The germination seeds are germinated from 70g to 80g per square meter of trampoline. (3) Breeding methods: dry nursery and water breeding. 2. When the dry breeding age is from 38 days to 45 days, the transplanting is carried out, and the watering is transplanted from 40 days to 47 days. When transplanting, according to the soil fertility status of different fields, transplant 22,000 to 26,000 holes per 667 m2 (mu), 1 to 2 seedlings each time. 3. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. Fourth, harvest from early August to early September, when 90% of the rice grains reach taupe, you can harvest. Fifth, processing clear grain → Shibuya → grain separation → color selection → classification → rice milling → polishing. Sixth, quality characteristics 1. Sensory characteristics: Mojiang purple rice is large and full, long grainy, brown rice is purple-black, rice grain is milky white, steamed and purple-black; the specific project requirements are as shown in the following table: the project requires that the color of the whole brown rice is dark purple ( Purple black), semi-brown rice purple white clip small purple block, after scraping off the purple peel, the rice grain is white; the endosperm is milky white; after grasping the rice with hands, it is easy to leave purple black pieces in the fingers. The scent has the natural scent inherent to purple rice and no other odor. The appearance of the rice is slender, the particles are full and even, and the rice grains have rice ditch. The cooking-cooked rice grains are crystal-clear, translucent, strong and sticky (sticky), and the entrance is sweet and delicate, and the taste is good. 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 Mojiang purple rice production area may apply to the Quality and Technical Supervision Bureau of the Mojiang Hani Autonomous County of Yunnan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Yunnan Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.