What are the cultivation methods and precautions for konjac?

Konjac, also called moyu, is a perennial herbaceous plant of the genus Amorphophallus in the Araceae family, and is often served on our tables as konjac tofu. In fact, the entire konjac plant is toxic, with the tuber being the most toxic, and it absolutely must not be eaten raw; it can only be eaten after processing. Below is an introduction to the cultivation methods and precautions for konjac!

I. Cultivation methods for konjac

1. Soil selection and land preparation

Konjac prefers a warm, humid, semi-shaded growing environment and has very strict soil requirements. It is best to plant it in fertile, well-drained, slightly acidic or neutral humus soil, and the pH of the planting soil is best maintained between 6-7. The planting site should be chosen in a cool, ventilated place, preferably with tree shade, or with something to block the sunlight. After choosing the planting site, the land should be deep-plowed to a depth of about 40 cm.

2. Sowing and propagation

Konjac is generally propagated by sowing seed corms. Before sowing, the seed corms should be disinfected to prevent damage from pathogens and improve the survival rate. September is the best time for sowing, generally using the drill sowing method, at a depth of about 5 cm. Be careful not to let the seed corms come into contact with fertilizer when sowing.

3. Field management

Konjac is fond of fertilizer; fertilization should mainly use fermented farmyard manure, supplemented by chemical fertilizer. In addition, attention should be paid to timely topdressing; a lack of fertilizer during the konjac growing period will increase the probability of disease and reduce yield. Konjac is drought-tolerant, and it only needs to be watered a few times during the seedling stage; basically no watering is needed during the rest of the period. What should be noted is that drainage measures during the rainy season must be done well to prevent the tubers from rotting.

II. Precautions for konjac cultivation

1. Soil conditions

Konjac is not suitable for planting in plots with relatively high soil clay content. Be sure to choose yellow soil or purple soil, as well as sandy soil and sandy loam, otherwise the survival rate of konjac will be very low. In addition, note that continuous cropping cannot be carried out, nor can it be planted in land where the previous crop was continuously cropped; soil where the previous crops were chili peppers and tobacco is also not suitable.

2. Planting temperature

The best temperature for konjac growth is around 15 degrees, and the best sowing period is in April each year. It usually sprouts in about 25 days, and transplanting should be completed in mid-May. During cultivation, the field temperature should best be kept between 13-18 degrees.

3. Planting density

Planting density also affects the growth of konjac. On average, about 3000 konjac plants can be planted per mu, and the number of plants per mu must not exceed 4000.

4. Fertilizer and water management

When planting konjac, apply as much base fertilizer as possible and do not carry out topdressing. Watering is also different from other crops; it is enough to water thoroughly during the konjac seedling stage, and afterward the number of waterings should be reduced as much as possible, which is more conducive to its growth. In addition, konjac is a rough-cultivation crop and does not require excessive field management.

The above is Tuliuwang's introduction to the cultivation methods and precautions for konjac. Farmer friends who grow konjac can refer to this article as a reference.