Eight-Character Grapes

Eight-Character Grapes

　　　　Product Name: Eight-Character Grapes

　　　　Place of Origin: Jiaxing City, Zhejiang Province

　　　　Product Features: High quality, large in size, excellent taste, and superior color and flavor.

　　　　Product Composition: Thiamine, calcium, protein, riboflavin, fat, carbohydrates (g), vitamins.

　　　　Product Efficacy: Stimulates appetite and strengthens the spleen, quenches thirst and promotes saliva production, nourishes spirit and benefits blood, lowers blood pressure, stimulates appetite, and shows high efficacy in preventing and treating neurasthenia, stomachache, abdominal distension, and cardiovascular diseases.

　　　　Product Introduction: The "Yucheng Brand" Eight-Character Grapes are produced in Bazicun (Eight-Character Village), a base known as the “Specialized Grape Village.” They are led by the Haiyan County agricultural leading enterprise, the "Bazicun Grape Specialized Association," and the "Bazicun Grape (Joint-Stock Cooperative) Experimental Base." The varieties grown include more than 10 premium types such as Kyoho, Fujiminori, Red Fuji, and Eurasia series. The "Yucheng Brand" Eight-Character Grapes place great emphasis on production processes. Fertilization mainly uses organic fertilizer supplemented by compound fertilizer formula applications. Simple shading and rain-shelter cultivation techniques as well as greenhouse cultivation methods are employed. All fruits are 100% bagged, resulting in minimal pesticide and fertilizer pollution, excellent quality, large size, delicious taste, and appealing color. They are highly favored by consumers in surrounding and local areas, enjoying a strong reputation. The products are mainly sold to Shanghai, Jiangsu, Fujian, and other regions. Premium grade, high technology, and superior quality have become the defining features of Eight-Character Grapes.

　　　　Product History: The cultivation of grapes has a history almost as long as human civilization. Some historians believe that primitive people living in caves around the Caspian Sea over 5,000 years BCE enjoyed drinking fermented juice from wild grapes even before learning to cultivate them. Grapes are rich in sugar and their outer skin has a waxy coating that can collect airborne fermentation bacteria, providing the basic conditions for natural fermentation. Over 4,000 years BCE, ancient peoples in Egypt and other parts of the Near East had already mastered winemaking techniques and began cultivating wine-making grape varieties.