The "Konjac Brother" on the mountain leads the villagers to become rich

Heye Village, Heye Town, Guiyang County is surrounded by Qingshan, and the mountain climate with high elevation and large temperature difference between day and night has made an ancient plant-konjac-grow in the soil for generations, and it has also become an early local traditional industry. Villagers support their families. However, due to the huge profits of coal mining, the konjac was gradually forgotten by everyone, so it rotted in the field, no one cared about.

Tan Guangsheng saw all this. In order to make the traditional industries in his hometown shine again, he registered and established the first farmers' cooperative in Heye Town, adopted the business model of marketing and planting, and signed agreements with nearly 100 peasant households. Buy the konjac planted by farmers at a price three times higher than the market price. Due to the great demand for dried konjac, farmers' fear of planting konjac has been completely dispelled. In this way, he led the farmers to the road of getting rid of poverty and becoming rich.

Tan Guangsheng's first impression to reporters was that he was honest and honest, not tall and dark-skinned. He was the founder of the local ancient method of handmade konjac tofu and was known as "Brother Konjac." Tan Guangsheng hand-made konjac tofu with a unique ancient method has a unique chewing power, and its price is several times higher than that on the market. It is called "sky-high konjac" by local villagers, but through his unremitting efforts, it finally won the reputation of the common people. Because the fresh konjac is very heavy and has a short shelf life, as well as limited by the regional environment, Tan Guangsheng developed dried konjac last year through innovative ways.

Walking into Tan Guangsheng's workshop, the reporter found that the workers inside were scrambling for time to make dried konjac. Tan Guangsheng told reporters that the production process of dried konjac is relatively tedious, and it is necessary to first clean it, then grind it with prepared alkali water, then stir the ground konjac into pieces, then boil, ice, and bake, and then after a week, dried konjac is finished.

In order to make each batch of dried konjac taste consistent, Tan Guangsheng uses the PH tester to achieve standardized production. "the preparation of alkali water is very important, it is related to whether the taste of tofu is chewy." Tan Guangsheng told the reporter that when he first made konjac tofu, the preparation of alkali water depended on experience. Later, by looking it up on the Internet, he found that he could measure the value with a PH tester, so he unified the formula and made the konjac tofu more chewy.

He Dongzhi, a konjac grower in Heye Village, told reporters that growing konjac at home alone can make a considerable income. "in the past, you had to choose to sell konjac on the market, and the price was cheap. Since the establishment of the co-operative, the price has increased several times as much as before, and everyone has been full of enthusiasm in planting konjac. " He Dongzhi said with a smile.

At present, Tan Guangsheng's dried konjac is favored by consumers in Beijing, Shanghai, Guangzhou and other places, but due to low output, his dried konjac is often in short supply and sometimes even sold out of stock. As a result, Tan Guangsheng has a new plan. "I hope to build the plant, and then carry out online sales through Internet +, so that more people can eat the characteristic products of Heye Town." Tan Guangsheng says that as he grows step by step, he can drive the left-behind elderly people in Heye Town to plant konjac together and really increase their income.