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Brief Report on the Destinations of China's Vegetable Exports (January 2018)
Ji Chengming, Han Yijun National Agricultural Market Research Center, China Agricultural University From the perspective of export destinations, Japan is China's largest vegetable market, but ASEAN...
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A Detailed Guide to the Application of Fresh-keeping Technology for Exported Garlic
Garlic is one of the main varieties of agricultural products exported from China, with an annual export volume of about 300,000 tonnes. Of this, refrigerated (fresh-keeping) garlic accounts for about 60% of total exports. Therefore, whether the fresh-keeping technology is mature has a direct impact on the quality of exported fresh-keeping garlic. I. The fresh-keeping principle of garlic. After the cloves of a garlic bulb develop and mature, the bulb immediately enters a dormancy period of 1-2 months, during which it will not sprout even under suitable environmental conditions such as temperature, humidity and gas composition. After the dormancy period, the bud sheath and bud primordium begin to grow and become active, and under suitable conditions the young sprouts gradually germinate. In practice, the storage and fresh-keeping of garlic means that after the dormancy period of the bulb, necessary measures are taken to create unsuitable growing conditions and thereby force it to remain dormant. That is, through appropriate low-temperature, low-oxygen and other measures, its intensity of life activity is inhibited, the rate of consumption of its substances is reduced, and its original fresh state is maintained.
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Detailed Explanation of High-Quality Cultivation Methods and Technical Key Points for Export Garlic
Export garlic has relatively high quality requirements, and only by adopting scientific cultivation methods can garlic quality be ensured. 1. Sowing: Choose soft, fertile, well-drained sandy soil. Before planting, water, plow and harrow, and apply sufficient farmyard manure such as cake fertilizer and human excrement and urine. Plots whose previous crop was scallions or chives are not suitable for planting garlic. Select seed garlic that is medium in size, has few cloves, and is free from mildew, rot, damage, or insect damage for sowing. Clove-gapped garlic cannot be used as seed. Sow around the Autumn Equinox. Use a narrow hoe to open shallow furrows for dibbling, then cover with soil and level it, requiring consistent depth. 30,000 plants per mu, with a plant spacing of 11.7-13.3 cm and a row spacing of 2
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What are the techniques for large-scale production of export white bunching onions in the Chongming area?
1 Variety selection Select varieties such as Changbao, Changyue and Chunwei according to the export specifications and timing requirements for white bunching onions. For example, Changyue bolts late and has strong tolerance to heat and cold; it can be planted densely, planted from March to May, and harvested from November to January of the following year. 2 Raising seedlings 2.1 Preparation of the seedbed Seedbed preparation procedure: prepare the field (deep ploughing 350m, freeze the soil clods) -> apply base fertilizer -> plough twice (25cm) -> make beds (bed surface specification 1.5m x 30m). Applying base fertilizer: about 20 days before sowing, apply biological
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How is exported ginger sprout produced? Key technical points explained in detail
Exported ginger sprouts are cultivated similarly to conventional ginger, using a densely planted "small ginger" variety with many branches, at a sowing density of 10000 plants per mu; the main cultivation and management techniques are: applying more base fertilizer, topdressing and watering early, promoting early branching and growth of the ginger, and paying attention to shading. Ginger sprout production can be carried out from the stage when the ginger has grown full seedlings all the way to the ginger harvest period. Softened ginger sprout production requires focusing on the following key steps: (1) Build a good cultivation site. A cultivation room converted from an idle house, warehouse, or a greenhouse or solar greenhouse can be used.
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Yidu Red: an excellent dry chili variety suitable for export
I. Botanical characteristics. It has a distinct taproot and many lateral roots and root hairs. After the taproot is damaged, lateral roots develop quickly, so the transplant survival rate is relatively high. Adventitious roots are not easily produced on the stem. Branching begins from the 12th to 14th node; the first branching usually produces 2 branches, and the second branching usually produces 4 to 6 branches. The leaves are ovate or long-ovate, simple, alternate, with obvious veins and a relatively smooth surface. The corolla is white, and the fruit is horn-shaped, 8 cm to 15 cm long. The fresh pepper is green, and after maturity it turns red or dark red. II. Requirements for environmental conditions
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