Yingxian green pepper is an agricultural product with geographical indication.
Yingxian County has fertile land, abundant water resources, and high-quality farmers, and has unique advantages in developing green pepper production. In the past few years, the county party committee and government have continuously strengthened infrastructure construction. By integrating water conservancy and agricultural development funds, they have successively built 5 high-efficiency water-saving parks of 10,000 acres, developed pipe irrigation, sprinkler irrigation, and seepage irrigation for 100,000 acres, reducing the water consumption of green peppers per acre. It has been reduced from 80 cubic meters in the past to about 45 cubic meters.
The county government mobilized vegetable farmers to establish 146 associations of various types. The association uses green pepper seedlings, cultivation, sales, and processing as its platform, and has gathered a large number of technology demonstration households, major marketing households, and brokers to lead farmers into the market. The association provides free pre-production, mid-production and post-production services and technical guidance to vegetable farmers. The county has also opened a vegetable information network in 187 villages, and more than 150 vegetable brokers have established blogs online to communicate with merchants and vegetable farmers at the right time and place. Yingxian County prioritizes the development of pepper through science and technology. In 2007 alone, it held 62 training courses in rural areas, training 58,300 farmers. 850 technology demonstration households have been established, 110 varieties and 12 new technologies have been promoted and used, laying a good foundation for improving vegetable quality.
In order to strengthen the green pepper industry, the Yingxian County Party Committee and County Government promoted pollution-free cultivation technology in 240,000 acres of green pepper fields in the county in 2007. The county cultivates 20,000 acres of green green peppers reaching the national A zone, and cultivates and protects 100,000 acres of high-quality green peppers. 12 large green pepper markets have been built, with an annual trading volume of 1 billion kilograms. Thirty-seven green pepper pre-cooling, constant temperature warehouses and dehydration plants have been built, reaching a processing capacity of 55,000 tons, forming a good mechanism for the county's green pepper production, storage, and sales of supporting processing and multi-link value addition. At present, Yingxian County has become the largest green pepper production base in northern Shanxi.
Regional scope
Green peppers are produced in Ying County, Shuozhou City, Shanxi Province. Ying County is located in the northern part of Shanxi Province, spanning 112°58′-113°37′ east longitude and 39° north latitude. Between °17′-39°45′, the county’s plan is in the shape of a parallelogram. It borders Hunyuan County to the east, Shanyin County to Pingshuo to the west, Huairen County to the north, and Fanzhi County and Dai County to the south. The county currently has 12 towns and towns, with a population of 283,000, including an agricultural population of 252,000, a total agricultural income of 2.475 billion yuan, a per capita net income of farmers of 3,946 yuan, and an industrial output value of 890 million yuan. The county has a total area of ??1,708 square kilometers, stretching from north to south. 47.5 kilometers, 46.5 kilometers wide from east to west. The transportation is very convenient, and transportation is mainly highway. The density of county roads reaches 39.7 kilometers/100 square kilometers. Yingxian County is located at the southern end of the Datong Basin. It is divided into mountains and rivers. It is surrounded by Hengshan Mountain, Longshou Mountain and Huanghua Mountain from the north and south. The Hun River and Sanggan River surround the city from east to west. The mountains are like a screen and the water ring is like a belt. The territory is high in the south and low in the north, with a maximum altitude of 2,333 meters. The total production area is 2,000 acres, and the total annual production volume is 1.2 million kilograms.
Natural ecological environment and human and historical factors
(1) Soil and landform conditions: The soil distribution in Yingxian County is affected by topography, landforms, hydrology, parent material, vegetation and human factors, and is relatively complex. . Most of the soil in the county is sandy loam, with deep and fertile soil layers. The general characteristic is that the zonal distribution is not obvious and has a certain regularity.
(2) Hydrological situation: Yingxian County is located at the southern end of the Datong Basin, with the Daoshiyu and Ruyueyu alluvial fans, the Zhenziliang Reservoir to the north, and the Sanggan River to the west, with a total water resource of 150 million cubic meters. meters, the per capita water resource occupancy is 564 cubic meters, the total surface water flow in the county is 60 million cubic meters, and the exploitable underground water volume is 90 million cubic meters. The surface runoff mainly comes from rainy season floods. Yingxian County has There are 12,000 irrigation wells.
(3) Climate conditions: Yingxian County has a north temperate continental climate, which is affected by seasons and has four distinct seasons. Climate changes are mainly controlled by southwest airflow. The annual change pattern is generally: the annual average temperature is 7.1℃ , the extreme maximum temperature is 36.6℃, and the extreme minimum temperature is -30.5℃. Monsoons mainly occur in winter and spring, with the main wind direction being southwesterly, with an average annual wind speed of 2.4 meters/second and a maximum wind speed of 20 meters/second. The average annual rainfall is about 380 mm.
Precipitation is unevenly distributed throughout the year and is generally concentrated in July, August and September, accounting for 65% of the total rainfall throughout the year. The annual average evaporation is 1858.5mm, mainly concentrated from April to October, accounting for more than 75% of the annual evaporation. The first frost period is usually in late September, and the thawing period is usually in late April of the following year. The frost-free period in mountainous areas is 90-110 days.
(4) Humanities and history: Yingxian green peppers are favored by the Chinese people for their unique qualities of large, thick flesh, bright color, crisp taste, durability and ease of transportation, and have become an important local food well-known at home and abroad. Special products. Green peppers in Yingxian County have a long history. As early as the Yao and Shun periods, there was a saying that "Yao passed on cultivation to his sons." King Yao asked his eldest son Danzhu to bring grains and vegetable seeds from Pingyang to the eldest son's fertile soil with flat land and shallow water. Through reclamation and planting, Danzhu worked diligently on this ancient land that was sprinkled with the blood and sweat of Yan Emperor Shennong, and carefully cultivated a bumper harvest of grain and delicious vegetables, especially the harvested green peppers (called sharp peppers at the time), which had a unique taste. It "pricks with needles" when chewed and "pricks with cones" when held. Long-term consumption can strengthen the spleen and stomach, increase appetite, and strengthen the body and brain. It became a vegetable that people liked very much at that time.
After the founding of the People's Republic of China, Yingxian green peppers continued to improve their cultivation techniques by incorporating modern science and technology on the basis of traditional cultivation, and the variety quality was further improved. It can be eaten raw as a fruit, cooked, stir-fried, pan-fried, deep-fried, boiled, steamed, mixed with stuffing, or pickled. It is delicious and fragrant. It can be processed into green pepper sauce and tasted all year round. Yingxian green peppers are increasingly showing a high-grade flavor and enjoy It is known as "the best sweet pepper in the world". Since the Third Plenary Session of the 11th Central Committee of the Communist Party of China, the people of Yingxian County have developed this product with traditional advantages and regarded the cultivation of green pepper as the leading industry for farmers to become rich and well-off. They have continuously developed production conditions and expanded the planting area, so that green pepper production has reached the regional level. oriented planting and large-scale operation. The county has a planting area of ??more than 200,000 acres and an annual output of more than 900 million kilograms of green peppers, making it the largest green pepper production base in the country. In 2001, the largest vegetable wholesale market in North China (Nanhezhong Vegetable Wholesale Market), which integrates accommodation, entertainment, long-distance cooling transportation and packaging, and vegetable quarantine, was designated by the Ministry of Agriculture as one of the designated vegetable wholesale markets in the country. Every year in mid-July
elevated vegetable carts from Guangdong, Hunan, Hubei, Henan, Shandong and other provinces and regions pour into Yingxian County, cross the Yangtze River, and transport food into Guangzhou, Shanghai, Shenzhen, and Hainan. Re-exported to Hong Kong, Macau, Singapore, Malaysia, Vietnam, Thailand and other places, showing their style and style in domestic and foreign markets.
Production technical requirements
(1) Specification requirements for seedling facilities: Select land with high and dry terrain, convenient transportation, and good drainage and irrigation to establish seedbeds, and use improved sun borders and plastic shed seedling facilities. , and disinfect the nursery facilities. Its specifications: Improved Yangqi: 0.5m-1m in height, 2.5m-2m in span. Plastic shed: 1m-1.5m in sag, 2m-4.5m in span. The cultivation season adopts spring and summer cultivation
(2) Varieties Selection: Select varieties that are disease-resistant, high-quality, high-yielding, resistant to storage and transportation, and have good commercial properties. For early spring stubble cultivation in the open field, medium-maturing and early-maturing varieties with strong disease resistance, low temperature tolerance in the early stage, strong heat tolerance in the late stage, and high early and mid-term yields should be selected. Seed quality: meets the requirements of level 2 or above in GB16715.3-1999. Green pepper varieties cultivated in the open field: lantern type medium-late maturing varieties: "Zhongjiao No. 4", "Zhongjiao No. 7", "Tunyu No. 9", "Cuilong No. 216"; horn type: Guyu Big Beef Pepper, Phoenix City, Starlight 118; mid-late maturing lamb's horn variety: "Bulgarian lamb's horn pepper".
(3) Production process management: Before sowing, soak the dry seeds in hot water at 55℃ for 15 minutes, stir continuously, take out the seeds, and then soak them in warm water at 30℃ for 6- 8 hours, and rub it with your hands, then take out the seeds, wrap them in fine cotton gauze, put them on a hot bed at 25-30°C to germinate, wash them with warm water 3-4 times a day, and wait for 5 days for the 70-degree seeds to "reveal white" Ready to sow.
To prepare seedbed nutrient soil, select 3 parts of sieved sandy loam soil from bean stubble or undergraduate grain crop stubble, spread 5 parts of decomposed horse manure, stable manure or chicken manure, 1 part of furnace ash, and add 1.5% to each cubic meter of bed soil. kg of superphosphate and 250 g of urea, shallowly hoe it twice, mix the soil and fertilizer above 1cm thoroughly, level the columbine and step on it lightly, and then level the floor. Disinfect the seedbed soil and apply 10 grams of pesticide per square meter in the seedbed, mix with carbendazim and 10 times fine soil, mix well, spread evenly on the seedling border, hoe into the soil and level the seeds for sowing. Sowing period: around March 20. Depending on the size of the seeds and planting density, 10-15 grams of seeds per square meter are generally used.
Sowing method: For production on protected land in spring, sowing can be done when the soil temperature in the shed is about 12°C and the air temperature is above 20°C. Before sowing, use a watering can to sprinkle a small amount of hot water on the bed surface, and evenly spread a small amount of medicinal soil (10 grams per square meter) or 0.5cm thick nutrient soil. When sowing, mix the "white" seeds into the fine soil and sift thoroughly. Shake until the seeds turn into single seeds of uniform size, then spread them gently and evenly with your hands into the newly watered seedbed, cover with 1cm
thick fine soil, and then cover with plastic film to retain moisture and heat. In order to prevent the seedlings from being unearthed and wearing caps, they can be covered with 0.5cm of fine soil when the seedlings are just emerging from the soil.
After emergence: Uncover the plastic film to cool down. From the time when the seedlings are buried in the soil until they emerge, the temperature of the seedbed should be gradually lowered to maintain 20-25℃ during the day and 16-20℃ at night. If cracks are found in the seedbed, , you can sprinkle a layer of fine soil to fill the gap. When the seedlings have emerged to the stage of one true leaf, increase the ventilation and keep it at 22-24°C during the day and 12-14°C at night. Timely seedlings: After the seedlings are unearthed, thinning should be carried out when the cotyledons are unfolding to eliminate inferior seedlings and diseased seedlings. Select seedlings with thick hypocotyl, stretched cotyledons and bright green color according to the seedling distance of 1.5-2cm.
Separation of seedlings: When the seedlings expand into two leaves, the seedlings need to be divided. 3-4 days before the seedlings are divided, the seedlings should be trained at low temperature, 20-25℃ during the day and 12-14℃ at night. . Generally, the first time of dividing the seedlings is 5cm × 5cm, and the second time of dividing the seedlings is 10cm × 10cm, and watering is sufficient, and the soil is covered to promote the slowing down of the seedlings.
Manage fertilizer and water after seedling separation. During the seedling stage, water control and fertilizer control are the main focus. When the seedlings have 3-4 leaves, seedling fertilizers will be promoted based on the seedling conditions. Seedling hardening: Grow seedlings in early spring. 5-6 days before planting, as long as there is no frost, remove any covering for seedling hardening. Indicators for strong seedlings: Seedling height is 18-22cm, the stems are thick and solid, a single plant has 9-13 unfolded leaves, the leaves are thick, dark green and glossy; the root system is developed, milky white, free of diseases and insect pests; the plants are generally budding. In early spring, 6-7 leaves can be planted.
(4) Product Harvest: Harvest in batches at the right time. When the peel turns green, is hard and bright, it can be harvested. In particular, doorbell peppers should be picked early to avoid affecting the expansion of the upper fruits. Open field cultivation must be harvested before the first frost, and product quality must meet NY5005 requirements.
(5) Production record requirements: Establish technical files. Record in detail every technical link and measures taken during the growth of green peppers, and establish files for future reference. After pruning and pruning, after the doorbell peppers are harvested, side branches are likely to grow at the base of the plant to consume nutrients, and they should be removed in time. In the middle and late stages of fruiting, after the lower pepper fruits are harvested, the old leaves, yellow leaves, and diseased leaves at the lower part of the plant should be removed in time. and ineffective leaves to take advantage of ventilation and light transmission to prevent the disease from spreading.
Typical product quality characteristics and product quality and safety regulations
Yingxian green peppers contain a variety of trace elements and are rich in nutrients. According to scientific identification: every 100 grams of green peppers contains vitamin C0.037. Carotene 0.011, minerals 0.034, carbohydrates 0.0018 and protein are a large number of substances necessary for the human body. Long-term consumption can not only lubricate the skin, retain youth, strengthen the body and bones, replenish the spleen and qi, regulate menstruation, but also prevent and relieve symptoms. Cerebral thrombosis, sepsis, schistosomiasis, breast hyperplasia, and also has obvious effects on gastric cancer, lung cancer, liver cancer, uterine cancer, breast cancer and other diseases.
Yingxian green peppers were certified as pollution-free agricultural products by the Agricultural Products Quality Center of the Ministry of Agriculture on July 30, 2004, and were registered with the National Trademark Office as the "Yingzhou Green" trademark.
Packaging labeling and other relevant regulations
The raw materials (green peppers) are purchased from bases with supply and marketing agreements.
Remove small, broken, wormy, deformed and other miscellaneous and inferior fruits that do not meet the standards. Packed in 20 kg per carton. The words "Yingxian Green Pepper" geographical indication of agricultural products should be marked on the packaging.