What is the market price situation for Rehmannia glutinosa?
Rehmannia glutinosa is named for its underground tuberous roots, which are yellowish-white; its root is one of the traditional Chinese medicines, first recorded in the Shennong Bencao Jing, and it has become one of China's important foreign-exchange-earning products, with products exported to Hong Kong, China, Macao, China, Southeast Asia, Japan and other countries. Let's take a look at the market price of Rehmannia glutinosa below!
The market price of Rehmannia glutinosa
The market price of Rehmannia glutinosa is about 9 yuan/kg to 10 yuan/kg, with prices varying according to quality and place of origin.
The distribution of production areas of Rehmannia glutinosa
Rehmannia glutinosa prefers a mild climate and sunny locations, fears waterlogging, and grows on sandy loam, barren hillsides, mountain foots, beside walls, and roadsides at altitudes of 50-1100 m; its main production areas are Henan, Liaoning, Hebei, Shandong and Zhejiang.
Rehmannia glutinosa is distributed in Beijing, Tianjin, Henan, Hebei, Liaoning, Shandong, Zhejiang, Jiangsu, Anhui, Shanxi, Shaanxi, Inner Mongolia, Hunan, Hubei, Sichuan and other places, and also in Korea and Japan.
Processing and preparation of Rehmannia glutinosa
1. Dried rehmannia: Soak briefly in water, wash clean of mud, sand and impurities, remove and let soften by steaming, slice and sun-dry or oven-dry.
2. Raw rehmannia charcoal: Take cleaned dried rehmannia, place it in a calcining pot filled to 80% capacity, cover with another pot, seal the joint between the two pots with yellow clay, place a heavy object on top, and heat with gentle and strong fire until the white paper pasted on the bottom of the covering pot shows a scorched yellow color; then block the fire door and take it out after it cools; or directly stir-fry the dried rehmannia in a pot to charcoal. The Gangmu: "What the Bencao calls dried rehmannia is dried raw rehmannia. The method is to take 100 jin of rehmannia, select 60 jin of the fat ones, wash clean, sun-dry until slightly wrinkled, wash the discarded ones clean, pound and squeeze the juice completely in a wooden mortar, add wine and pound again, take the juice and mix with the previous rehmannia, sun-dry in the sun or dry over fire for use."
3. Prepared rehmannia: Take clean raw rehmannia, stew by the wine-stewing method until the wine is fully absorbed, remove, air-dry until the mucus on the outer skin is slightly dry, cut into thick slices or pieces, and dry, and it is done; for every 100 kg of raw rehmannia, use 30-50 kg of yellow rice wine.
4. Prepared rehmannia charcoal: Take prepared rehmannia, stir-fry until thick smoke rises and the surface bulges and turns scorched black while the interior is brown, spray lightly with water, extinguish all sparks, remove and air-dry.