Where Are Bayberry Producing Areas? Introduction to the Main Producing Regions

Bayberry is a fruit with very high nutritional value. As soon as summer arrives, it comes onto the market in large quantities, and many people love it. Some even take it home specifically to make bayberry wine, bayberry soup, and so on. So where are the bayberry producing areas?

1. Where are the bayberry producing areas?

There are quite a few bayberry producing areas, distributed both domestically and abroad. In China, they are produced in Taiwan, China, Fujian, Guangdong, Guangxi, Yunnan, Sichuan, Guizhou, Zhejiang, Anhui, Jiangsu, Hunan, Jiangxi, and other places. Abroad, they are mainly produced in Japan, South Korea, India, Myanmar, the Philippines, Vietnam, and other Southeast Asian regions.

2. What varieties of bayberry are there?

1. Biqi variety: produced in Majian, Lanxi, Yuyao, and Cixi in Zhejiang Province. The tree vigor is moderate, the fruit weighs about 10 grams, and it is purple-black. It tastes sweet with a slight sourness, has a small pit, and is very juicy.

2. Wandoo bayberry: produced in Gaoxie, Zhoushan, Zhejiang Province. The tree vigor is strong, the fruit averages about 11.2 grams, is round, purple-black and glossy, and of good quality.

3. Dongkui: this variety was selected by Zhejiang Agricultural University and the Chengjiang District Citrus Extension Station from local late-maturing excellent varieties. It is produced in Dong'ao Village, Jiangkou Township, Huangyan District. The tree vigor is robust, the crown is tall and large, the fruit averages 24 grams and reaches up to 42 grams at most, is purplish red or red, has relatively thick flesh columns, is moderately sweet and sour, and of excellent quality.

4. Ding'ao plum: produced in Ding'ao Village, Chashan, Wenzhou City. The tree vigor is robust, the branches are relatively sparse, the fruit is large, averaging 15-18 grams, purplish red, with thick flesh, soft texture, abundant juice, sweet taste, a small pit, and top-grade quality.

5. Large-leaf Fine-stem: produced in the East and West Hills of Dongting, Jiangsu. The tree vigor is robust, the leaves are large and thick, the fruit is medium to large, weighs 13 grams, is purplish red or purple-black, with fine and juicy flesh, sweet and sour and tasty, and of good quality.

6. Large-grain Purple: produced in Qianqi, Fuding, Fujian. The tree vigor is robust. The fruit is purplish red, medium to large, averaging 12.9 grams, with soft flesh, a sweet and sour taste, and appears greenish.

7. Glabrous-leaf bayberry: produced in Jingxian, Hunan. The fruit is large, spherical, with radial grooves at the top extending all the way to the middle of the fruit, giving it a glossy look. It is purplish red and of top-grade variety.

8. Wusu Pit: produced in Neishe Village, Xilu Town, Chaoyang District, Shantou City, Guangdong Province. It is an improved variety selected in recent years. The fruit weighs about 16 grams and is purple-black. It has thick flesh, a loose texture, abundant juice, a sweet taste, a small pit, and excellent quality.

Overall, bayberry producing areas are extensive. In our country, they are mainly distributed in Taiwan, China, Fujian, Guangdong, Guangxi, Yunnan, Guizhou, Sichuan, and other places.