Laiwu turmeric

Laiwu turmeric

Laiwu ginger, also known as turmeric and turmeric, is a famous product in Shandong. The producing areas are mainly concentrated on both sides of the Wen River and Huihe River in the west of Laiwu. It is famous at home and abroad for its thin skin, bright color, less silk and meat, spicy and delicious, rich nutrition, storage resistance and so on.

Ginger has a wide range of uses, not only for seasoning, pickling, sugar, but also for processing ginger juice, brewing ginger wine, extracting ginger oil, or important fragrance raw materials and medicinal materials. Therefore, the ancients once known it as "dampness-resistant tea" and "Fushi in vegetables". In the Compendium of Materia Medica, there are records of "ginger, lukewarm, non-toxic", "dispelling cold and heat caused by wind, benefiting spleen and stomach, dispelling wind and cold, stopping vomiting and treating nausea". There is a folk saying that "eat radish in winter and ginger in summer, don't bother the doctor to prescribe a prescription." Ginger sprouts can also be used as stuffing and fried food.

Laiwu ginger is divided into three varieties: purple ginger, sliced ginger and turmeric. The ginger is 23 cm long, 8 mi 10 cm wide and 4 mi 6 cm thick. The weight of the single piece is 400 mi 600 grams, with a maximum weight of 1000 grams. The surface is smooth and the inside is yellow. Like to plant in warm, moist, well-ventilated neutral to slightly acidic soil. Generally, before and after the Qingming Festival, the Beginning of Summer sows, the Beginning of Autumn cultivates soil, and Frosts Descent harvests. The growth period is 165days, and the yield per mu is about 5000 jin, with a maximum of 8000 jin. According to the determination: Laiwu ginger contains 8.88% starch, 4.76% soluble sugar, 9.68% crude protein, 3.8% cellulose, and 100 grams of fresh ginger contains 0.25 mg of volatile oil (gingerol), all of which are higher than other ginger. In 1960, the planning meeting of ginger, garlic and spring onions in eight provinces and two cities was held in Laiwu. Laiwu ginger was listed as a national valuable product.

Laiwu ginger has been cultivated for more than 2000 years. It is recorded in the Analects of Confucius that ginger has been widely eaten in Qilu during the Spring and Autumn period and the warring States period. There is a section on growing ginger in Qi Min Yao Shu. Now, the products have changed from domestic trade to foreign trade, and have entered the international market. Because Laiwu ginger has good quality and high yield. Beijing, Inner Mongolia, Henan, Jiangsu, Sichuan, Zhejiang, Qinghai, * * and other provinces, municipalities and autonomous regions introduced a large number of varieties. North Korea, Pakistan and other countries also use Laiwu ginger as a kind of ginger, which has been successfully introduced. The perennial planting area of ginger is 187900 mu, with an average yield of 5000 jin per mu and an annual output of 437400 tons of ginger, accounting for more than 20% of the annual planting area of the country and 37% of the planting area of Shandong. Fifteen series and 35 kinds of products such as ginger juice, ginger sprouts, sliced ginger, ginger wine, preserved ginger, powdered ginger and sugar ginger have been developed. Laiwu ginger and ginger products not only sell well all over the country, but also cross the sea into Japan, South Korea and more than 20 countries and regions such as Western Europe, Africa and South America. The number of Jiang Ya entering the Japanese market is as high as 80 million, accounting for more than 90% of the Japanese market.