Bagan Scallions

Bagan Scallions

Bagan Scallions are a product with a geographical indication for agricultural products.

　　"Bagan Scallions" are one of the four earliest renowned local specialties in Shanxi Province. With their unique quality, they are as famous as Shanxi Fenjiu liquor and Qingxu mature vinegar. Their characteristics include thick and plump white stems, single stems per plant, dense and solid inner cores, fine structure, strong and pungent flavor. They contain higher levels of nutrients and bactericidal compounds than ordinary scallions, with an anti-cancer index reaching 26%, offering high edible and medicinal value. Bagan Town in Zezhou County is located on hilly terrain with red clay soil and dry air, which suits the cool-growing nature of scallions, making it highly suitable for cultivation. Starting from the year 2000, the Bagan Shuangfengyuan Scallion Professional Cooperative in Zezhou County has worked to protect this traditional variety by reviving Bagan Scallions. Through selecting traditional superior varieties, adopting rational planting methods, and strictly following pollution-free food production procedures, the cooperative expanded the planting area to over 5,000 mu and established a corresponding marketing network, accelerating the development of the Bagan Scallion farming industry.

　　Geographical Scope

　　Zezhou County is located at the southern end of the Taihang Mountains and serves as an important gateway from Shanxi to the Central Plains. Historically known as the "Screen of Hedong" and the "Mighty Town of Southern Hebei," it borders Lingchuan County to the east, Yangcheng and Qinshui counties to the west, Gaoping City to the north, and Henan Province's Jiyuan, Bo'ai, and Qinyang counties and cities to the south, encircling the urban area of Jincheng City. The geographical indication protection area for Bagan Scallions mainly covers 14 towns and 3 townships in Zezhou County, including Bagan Town, Gaodu Town, Dayang Town, Xiacun Town, and Chengu Township. Bagan Town is the main production area for Bagan Scallions, with a current planting area of 666.7 hectares and an annual output of 19,250 tons. The natural geographic location spans latitude 35°12′–35°42′ N and longitude 112°31′–113°14′ E. It stretches 62.75 km from east to west and 58.85 km from north to south, covering approximately 1.2% of Shanxi’s total area. The region administers 14 towns and 3 townships, with 632 administrative villages. The total production area is 666.7 hectares, with an annual yield of 19,250 tons.

　　Product Quality Characteristics

　　1. External Sensory Features: The whole scallion typically measures over 1 meter in length, with a white stem around 60 cm long. The top features a knot about the size of a fist, and each scallion generally weighs around 500 grams, with larger ones reaching 750 grams. Due to their length and sturdiness, Bagan Scallions are vividly referred to by locals as "carrying-pole scallions." They also feature many floret breaks and have good storage capability. Scallions from other regions tend to shatter when chopped—even after being tapped with a knife—resulting in chunky pieces. When a Bagan Scallion is placed on a cutting board and gently tapped with the flat side of a knife, its layered cloves automatically burst apart, scattering small white slices like flying petals. When stir-fried, deep-fried, or cooked quickly over high heat, the results are excellent with great flavor. The white stems are thick, solid, and tightly structured. Each plant has a single stem without branching and offers a strong, pungent taste. It takes about three days after harvest for the green leaves to gradually turn yellow. Once dried, the leaves can be stored in a cool, dry place through winter and spring. Only the outer skin of the white stem dries out—the scallion does not rot, shrivel, or lose flavor. 2. Internal Quality: Scallions belong to the herbaceous plants of the genus Allium in the Liliaceae family, with their products being the enlarged false stems made of leaf sheaths and tender leaves. They offer high nutritional and health benefits. Per 100 grams, Bagan Scallions contain 45.8–48 mg phosphorus, 346–349 mg potassium, 61–63 mg calcium, 15.5–17.0 mg magnesium, 17.9–18.3 mg vitamin C, and 5.8–6.3 mg vitamin A (IU/100g). They help reduce fever and phlegm, promote digestion, provide antibacterial and antiviral effects, prevent and fight cancer, reduce fat, prevent colds, replenish energy, lower cholesterol, and reduce blood pressure. 3. Safety Requirements: The cultivation of Bagan Scallions complies with the pollution-free food standard NY5001-2007 "Pollution-Free Food – Allium Vegetables." The processed product, freeze-dried dehydrated scallion flakes, meets the standard NY5184-2002 "Pollution-Free Food – Dehydrated Vegetables." Packaging and labeling must comply with the Ministry of Agriculture's "Administrative Measures for the Packaging and Labeling of Agricultural Products." Products entering the market must adhere to the "Agricultural Product Quality and Safety Law" and other relevant legal provisions.