Dried Bamboo Shoots from Ningguo

Dried Bamboo Shoots from Ningguo

Dried Bamboo Shoots from Ningguo is a geographical indication protected product.

　　Dried Bamboo Shoots from Ningguo: Mainly produced in Ningguo, Zexi, and She County, with those from Ningguo ranking first in both yield and quality across the province. They feature a bright greenish-yellow color, a delicate fragrance, and a tender taste. Varieties include Salty Green Shoots with thick, fleshy, green stalks; sturdy and soft Mingting; slender varieties such as Xiaoting and Touting; and Beixi, made from the tender tips of bamboo shoots, which are thoroughly dried, vividly green, and delicious. Among them, Beixi is considered a premium variety among dried bamboo shoots.

　　Dried Bamboo Shoots from Ningguo

　　 The administrative regions of 12 towns and townships currently under the jurisdiction of Ningguo City, Anhui Province: Xianxia Town, Yunti She Ethnic Township, Nanji Township, Ningdun Town, Wanjia Township, Jialu Town, Zhongxi Town, XiXi Town, Fangtang Township, Qinglong Township, Hule Township, and Meilin Town

　　 Letter from the People’s Government of Ningguo City on Delimiting the Origin Scope of Geographical Indication Product – Dried Bamboo Shoots from Ningguo, Ningzheng Mi [2013] No. 128

　　 Enterprise Standard of Ningguo Xiangweiyuan Agricultural Products Development Co., Ltd.: Q/XWY0008S-2013 “Dried Bamboo Shoots from Ningguo”

　　Quality and Technical Requirements for Dried Bamboo Shoots from Ningguo

　　I. Bamboo Species

　　Phyllostachys mereyi (Pale Bamboo) and Phyllostachys praecox (Moso Bamboo).

　　II. Site Conditions

　　Within the production area at altitudes below 1,000 m, with soil types being yellow earth and yellow brown earth, soil layer thickness ≥50 cm, and pH value between 5.0 and 6.5.

　　III. Production and Management of Bamboo Shoot Forests

　　1. Bamboo Stand Structure: Bamboo density ≤22,500 plants per hectare, with a bamboo age composition ratio of 1-year-old, 2-year-old, and 3-year-old bamboos at 1:1:1.

　　2. Fertilizer Management:

　　The N, P, K fertilizer ratio is 3:1:2. Based on a 30% effective content compound fertilizer, 1,500 kg per hectare is required annually. For Moso Bamboo, fertilization is divided into three times a year. The first time is from May to June, accounting for 60% of the annual amount. The second time is from August to September, accounting for 20%. The third time is from November to December, also accounting for 20%.

　　3. Environmental and Safety Requirements: The use of pesticides, fertilizers, and other inputs must comply with national regulations and must not cause environmental pollution.

　　IV. Bamboo Shoot Harvesting

　　Select healthy bamboo shoots that are 15 cm to 30 cm in height, and dig them out by breaking them off at the junction between the shoot and the rhizome.

　　V. Raw Bamboo Shoot Quality

　　The shoots should be plump, intact, fresh, good in color, thick-fleshed, free from rot, mold, or off-odors, with fine and tender fibers and no mechanical damage.

　　VI. Processing Technology

　　1. Processing Flow: Selection → Husking → Steaming/Killing Green → Cutting → Rinsing → Rubbing and Baking → Shaping → Sorting → Packaging.

　　2. Key Processing Points:

　　(1) Husking: Remove the bamboo husk, trim the root and skin of the shoot, cut off the root tip, and keep the shoot body intact.

　　(2) Steaming/Killing Green: Fresh bamboo shoots should be steamed within 12 hours after harvesting. Boil vigorously for 1 to 2 hours until the shoots are cooked and emit a bamboo aroma.

　　(3) Rinsing: Continuously rinse with flowing clean water for 2 hours.

　　(4) Rubbing and Baking: Remove the “shoot stain” from the cleaned shoots, air-dry for about 30 minutes, then place them in a drying room for charcoal baking. This is done in three stages, with a 6-hour interval between each stage to balance internal and external moisture. The first stage temperature is controlled at 85°C for 50 minutes; the second stage at 75°C for 60 minutes, turning every 15 minutes; the third stage at 70°C for 50 minutes, also turning every 15 minutes. After the second baking, Beixi products need to be rubbed and shaped before the third baking, while green shoots and strip shoots are flattened before the third baking. Dried products are cooled with cold air in the oven for 5 minutes before packaging.

　　VII. Quality Characteristics

　　1. Sensory Characteristics: Yellowish-green in color, with the distinctive aroma of dried bamboo shoots, and flat, clean shoots.

　　(1) Dehydrated Bamboo Shoots: Made from whole shoots that are sliced, available as dehydrated shoot tips and dehydrated shoot strips, free from off-colors and old portions, with shoot length not exceeding 15 cm;

　　(2) Strip Bamboo Shoots (Bald Stalks): Made from shoot segments, with tender texture, no coarse or old root ends, and shoot length not exceeding 30 cm;

　　(3) Green Bamboo Shoots (Salted Dried Shoots): Made from whole shoots, free from coarse fibers and without obvious coarse or old root ends, with shoot length ≤30 cm;

　　(4) Roasted Tips: Made from the tender tips of bamboo shoots, with delicate texture, and shoot length ≤15 cm.

　　2. Physicochemical Indicators: Moisture content ≤15%, salt content 2% to 8%, dietary fiber content 22% to 30%, protein content ≥20%.

　　3. Safety and Other Quality Technical Requirements: The product’s safety and other quality technical requirements must comply with relevant national regulations.