Danjiangkou Green Shrimp

Danjiangkou Green Shrimp

Danjiangkou Green Shrimp is a geographical indication protected product.

　　 The unique natural environment, water conditions, and cultural factors of the Danjiangkou Reservoir endow Danjiangkou Green Shrimp with distinctive sensory qualities and intrinsic characteristics. In February this year, it obtained national organic product certification. Currently, the annual total production of "Danjiangkou Green Shrimp" across 12 towns and districts in the city reaches 2,300 tons, generating an income of 92 million yuan.

　　Among the three most common types of freshwater shrimp, green shrimp have the highest nutritional value and best quality. The total amino acid content in their muscles (82.36%) is 12.26% and 25.71% higher than that of Procambarus clarkii (70.10%) and Macrobrachium rosenbergii (56.65%), respectively. Moreover, the levels of amino acids that influence the umami taste of shrimp meat (such as glutamic acid) are also significantly higher in green shrimp compared to the other two.

　　The unique natural environment, water conditions, and cultural factors of the Danjiangkou Reservoir further enhance the distinctive sensory qualities and intrinsic characteristics of Danjiangkou Green Shrimp. It is highly nutritious: rich in magnesium, which plays an important regulatory role in heart activity, helps protect the cardiovascular system, reduces blood cholesterol levels, prevents arteriosclerosis, and dilates coronary arteries—beneficial for preventing high blood pressure and myocardial infarction. It also has strong lactation-promoting effects and is rich in phosphorus and calcium, making it especially beneficial for infants and pregnant women. According to the *Compendium of Materia Medica*, it is sweet and warm in nature, enters the liver and kidney meridians, and has various therapeutic functions such as nourishing kidney yang, promoting lactation and detoxification, enriching blood and consolidating essence, resolving stasis and detoxifying, invigorating qi and nourishing yang, unblocking meridians and relieving pain, and stimulating appetite and resolving phlegm. It is used to treat conditions such as kidney deficiency impotence, essence deficiency and marrow depletion, seminal emission and premature ejaculation, blocked lactation, bone and joint pain, convulsions in hands and feet, general itching, skin ulcers, physical weakness, and neurasthenia. Additionally, its flesh is tender and easily digestible, making it an excellent food for those who are physically weak or recovering from illness.

　　As a major production area of green shrimp, our city has consistently adhered to the traditional model of "natural farming and manual harvesting," preserving the nutritional value and quality of green shrimp to the greatest extent. By the end of 2013, the Danjiangkou Reservoir in our city had achieved a production scale of 2,300 tons and an annual catch of 25 tons. Its products also received geographical indication certification from the General Administration of Quality Supervision, Inspection, and Quarantine in 2014. Recently, our city has been clearing and phasing out cage farming in the Danjiangkou Reservoir area. In the future, the Danjiangkou Reservoir will follow an ecological farming path of natural farming. Our city will also release large quantities of various premium aquatic products, including green shrimp, ensuring quality while continuously expanding production scale, making it another hallmark of our city’s aquaculture industry.

　　Danjiangkou Green Shrimp

　　The production area of Danjiangkou Green Shrimp covers the administrative regions of 12 towns and districts under the jurisdiction of Danjiangkou City, Hubei Province: Junxian Town, Liuliping Town, Xijiadian Town, Liangshuihe Town, Langhe Town, Dingjiaying Town, Tutai Township, Wudang Mountain Special Zone, Niuhe Forestry Development and Management Area, Dam Office, Danzhao Road Office, and SanGongdian Office.

　　Hubei Provincial Local Standard: *Danjiangkou Green Shrimp* (Draft)