Changzi Large Green Pepper

Changzi Large Green Pepper

Changzi Large Green Pepper is an agricultural product with geographical indication status.

　　Changzi Large Green Pepper is a specialty of Zhangzi County in Changzhi City, Shanxi Province. Known for its large size, thick flesh, bright color, long shelf life, and easy transport, "Changzi Large Green Pepper" has won the favor of merchants and consumers alike. It enjoys the title of "The World’s Sweetest Pepper" and has become a renowned geographical indication product both at home and abroad. As a result, in 1998, our county was named the "Hometown of Chinese Green Peppers" by the China Specialties Association. In 2007, "Changzi Large Green Pepper" received geographical indication protection from the Ministry of Agriculture.

　　Zhangzi County in Shanxi Province has been awarded the title of "Hometown of Chinese Green Peppers" by the China Specialties Committee. The large green peppers produced here are known for their large size, thick flesh, and delicious quality, capturing domestic and international markets. They are also exported to countries such as Japan, Thailand, Singapore, and Malaysia, making it the largest green pepper production base in China. Multiple varieties have been introduced over time, including Fulixing One, Fulixing Two, 5029, 5018, and Victoria. Currently, the planting area exceeds 50,000 acres, making it the largest green pepper production base in northern China.

　　"Changzi Large Green Pepper" is favored by merchants and consumers for its large size, thick flesh, bright color, long shelf life, and easy transport. It enjoys the title of "The World’s Sweetest Pepper" and has become a renowned geographical indication product both at home and abroad. As a result, in 1998, our county was named the "Hometown of Chinese Green Peppers" by the China Specialties Association.

　　Changzi Large Green Pepper is an agricultural product with geographical indication status.

　　The Large Green Peppers of Zhangzi County – "Hometown of Chinese Large Green Peppers"

　　Geographic Range

　　The Large Green Pepper is produced within Zhangzi County, Changzhi City, Shanxi Province. Located in the southeastern part of Shanxi and on the western side of the Shangdang Basin, Zhangzi County lies between longitude 112°27′–113°00′ and latitude 35°53′–36°15′. To the east are the Taihang Mountains, bordering Changzhi County and the Changzhi suburban area; to the west are the Taiyue Mountains, adjacent to Qinshui and Anze counties; to the south is Danzhu Ridge, overlooking the land of Gaoping City; and to the north it connects to Tunliu County. The county administers seven towns, five townships, two offices, and 399 administrative villages. It stretches about 55 kilometers from east to west and about 40 kilometers from north to south, covering a total area of 1,029 square kilometers, with 687,800 mu of arable land and a population of 350,000. Belonging to the Loess Plateau region, Zhangzi County has an average elevation of around 1,000 meters, reaching a maximum of 1,646.8 meters and a minimum of 919 meters. The total production area is 50,000 mu, with an annual output of 250,000 tons.

　　Natural Ecological Environment and Humanistic-Historical Factors

　　(1) Soil and Topography: The soil distribution in Zhangzi County is complex, influenced by terrain, topography, hydrology, parent material, vegetation, and human activities. Most of the county's soil is of the cinnamon type. Overall, zonal distribution is not obvious, while vertical and concealed distributions are very distinct, showing certain regularities. The mountainous areas in the west and northwest have mountainous cinnamon soil; the central hilly regions mostly have cinnamon-like soil; the eastern plains mainly feature calcareous cinnamon soil; and the riverbanks have scattered patches of light-colored meadow soil. Cultivated soils vary significantly in maturity due to differences in terrain, parent material, and other factors.

　　Soil nutrient content includes organic matter at 15.52 g/kg, total nitrogen at 0.956–1.46 g/kg, available phosphorus at 7.5

　　mg/kg, and available potassium at 145 mg/kg.

　　(2) Hydrology: Zhangzi County has relatively abundant groundwater resources. The county’s total water resources amount to 139.7 million cubic meters, of which 89.85 million cubic meters are developable. Groundwater reserves are 67 million cubic meters, while surface water (mainly from three rivers and six medium and small reservoirs) has an annual runoff of 113.6 million cubic meters, with a storage capacity of 48.09 million cubic meters. This includes 33.2 million cubic meters in the Shencun Reservoir, 13.4 million cubic meters in the Baojia River Reservoir, and 1.49 million cubic meters combined in four small reservoirs, resulting in a usable water volume of 48.09 million cubic meters.

　　(3) Climate: Zhangzi County has a continental semi-arid climate, characterized by concentrated high temperatures and rainfall, with distinct seasons. Springs are dry and windy; summers are hot and rainy; autumns are clear and refreshing; and winters are cold with little snow. The long-term average annual rainfall is 586 mm, with an extreme maximum temperature of 38°C and an extreme minimum of -27°C, and an average temperature of 9.2°C. The annual accumulated effective temperature above 10°C ranges from 3,157°C to 3,240°C. The average annual evaporation from water surfaces is 1,486.2 mm. Temperatures generally begin to rise in March and start to decline after October. The first day with a stable temperature above 5°C is March 28, and the last is November 4, totaling 221 days with a cumulative temperature of 3,720.1°C. The period with a stable temperature above 10°C begins on April 20 and ends on October 5, lasting 165 days with a cumulative effective temperature of 3,178.3°C. The cumulative effective temperature is 2,542.4°C. The monthly average ground temperature is 1.9°C higher than the air temperature, following a similar seasonal pattern but with greater daily fluctuation. The average annual soil temperature at 0–20 cm depth is 11.05°C, 1.85°C higher than the annual average air temperature. Freezing usually begins in early December and ends in early March of the following year, with around 102 days of frozen ground annually. The average frost depth is 29 cm, with extremes reaching 68 cm.

　　The average frost-free period is 165 days, with the first frost typically occurring in early October and the last in late April of the following year. The frost-free period is shorter in the western mountainous areas and longer in the eastern plains, differing by about 10 days. Generally, shaded slopes experience earlier first frosts than sunny ones.

　　The average annual snowfall period lasts 126 days, with a maximum of 151 days and a minimum of 77 days. The average first snowfall date is November 26, earliest on November 2 and latest on January 9; the average last snowfall date is April 1, earliest on March 6 and latest on April 18. The average number of snowfall days is 94, ranging from a maximum of 136 to a minimum of 58.

　　Zhangzi County generally receives between 560–650 mm of precipitation annually. Precipitation peaks in July (200–260 mm) across all months, while December and January see the least, with only 1–2 mm. Seasonally, summer sees the most rain, averaging 327.3 mm or 54% of the annual total; winter sees the least, with just 16.6

　　mm. On average, there are 13.2 occurrences of heavy rain and rainstorms per year, peaking at 22, mostly occurring during June, July, and August.

　　The county enjoys an average annual sunshine duration of 2,556.5 hours, with an average of 94 overcast or rainy days per year, ranging from a maximum of 121 to a minimum of 74. The annual number of sunny days is typically within 266, accounting for 73.8% of the year. Sunshine hours are most abundant from April to June, with 11–13 hours of sunlight on clear days. Southeast winds are more frequent in spring and summer, while northwest winds dominate in winter.

　　Drought is the main natural disaster in Zhangzi County, with spring drought occurring almost every year and posing challenges for spring planting. Sometimes, midsummer and autumn droughts occur together, causing severe reductions in yield. Hail is another issue, mostly appearing from June to August. Hail damage mainly affects the western mountainous areas, intensifies through the hilly regions, and extends to the eastern plains. Although the affected areas are generally not large, the damage can be serious.

　　(4) Humanistic-Historical Background: Changzi Large Green Pepper is favored across the nation for its large size, thick flesh, bright color, crisp taste, long shelf life, and ease of transport. It has become a well-known local specialty both domestically and internationally. In 1997, Zhangzi County, a major producer of green peppers, was named the "Hometown of Chinese Green Peppers" by the China Specialties Recommendation Committee.

　　Changzi green peppers have a long history. As early as the Yao and Shun periods, there was a saying that "Yao passed farming tools to his son." Emperor Yao sent his eldest son Danzhu to the fertile, flat, and water-rich land of Changzi, bringing seeds of grains and vegetables from Pingyang. Danzhu diligently cultivated this ancient land, blessed with the toil and sweat of the Yan Emperor Shennong, growing bountiful crops and delicious vegetables. Among them, the green peppers (then called pointed peppers) stood out with their unique flavor—crunchy and tasty, feeling like "needle pricks" when chewed and "cone stabs" when bitten. Regular consumption was believed to strengthen the spleen and stomach, increase appetite, and improve overall health and brain function, making it a highly popular vegetable at the time.

　　After the founding of New China, building on traditional cultivation methods, Changzi green peppers adopted modern science and technology, continuously improving cultivation techniques and further enhancing variety quality. Eaten raw, they can be a fruit-like treat; cooked by stir-frying, frying, deep-frying, boiling, steaming, mixing into fillings, or pickling, they remain delicious. Processed into green pepper sauce, they offer year-round enjoyment. Changzi green peppers have increasingly demonstrated refined flavors and earned the title of "The World’s Sweetest Pepper."

　　Since the Third Plenary Session of the 11th CPC Central Committee, the people of Changzi have developed this traditionally advantageous product, making green pepper cultivation a leading industry for farmers to achieve prosperity. By continuously improving production conditions and expanding planting areas, green pepper production has achieved regionalized cultivation and scaled operations. The county’s planting area has reached over 60,000 mu, with an annual output of more than 200 million kilograms, making it the largest green pepper production base in the country. At the same time, the largest vegetable wholesale market and distribution center in North China has emerged in Changzi, integrating accommodation, entertainment, long-distance cold-chain transport packaging, and vegetable quarantine services. Starting every June, high-rise vegetable trucks from provinces such as Guangdong, Guangxi, Hunan,

　　Hubei, Henan, and Shandong pour into Changzi like a tide, carrying truckloads of large green

　　peppers filled with the wisdom and hard work of the people of Changzi. These peppers cross the Yellow River, traverse the Yangtze River, and are transported to Guangzhou, Shanghai, Shenzhen, Hainan, as well as re-exported to Hong Kong, Macau, Singapore, Malaysia, Vietnam, Thailand, and other places, showcasing their excellence in both domestic and international markets.

　　Production Technical Requirements

　　(1) Site selection, land preparation, and fertilization: Choose areas far from industrial pollution, with fertile soil and convenient irrigation. Green peppers do not thrive in continuous cropping, as it leads to pests and diseases, reducing yield and quality. Therefore, select plots that were not previously planted with green peppers, preferably in newly developed vegetable fields. In mid-to-late April, before sowing, apply 4,500–5,000 kg of high-quality farmyard manure per mu and 150 kg of organic compound fertilizer (with total effective components N, P2O5, K2O ≥5% and organic matter content ≥45%) as base fertilizer. Mix well and level the soil.

　　(2) Variety selection: Choose high-quality green pepper varieties such as “Fuli No.1,” “Fuli No.2,” and “Victoria.” Their characteristics include: dark green fruit color, good fruit shape, large size, glossy surface, thick flesh, sweet taste, good storage and transportability, single fruit weight of 100–200 grams, flesh thickness of 0.6–0.8 cm, and yield of over 4,000 kg per mu.

　　(3) Raising strong seedlings: The optimal time for seedling cultivation is around 2–3 days before or after the Awakening of Insects. Use a greenhouse-style seedbed—create a flat plot of any length but with a net width of 1.5 meters for easy weeding. Support it with bamboo strips or smooth tree branches and cover with agricultural film. Mix 10 kg of well-rotted high-quality farmyard manure per square meter with a small amount of fine sand in the seedbed to improve the soil, enhancing temperature retention, water retention, and fertility to promote vigorous root development.

　　Sowing. One week before sowing, soak seeds in 55–60°C warm water for 15–20 minutes while stirring for seed disinfection, then rinse thoroughly. Wrap the cleaned seeds in a warm white cloth, place them in a ceramic container, and keep them at a constant temperature of 25–30°C for germination, rinsing once daily. When 70% of the seeds show white sprouts, they are ready for sowing. Before sowing, level and fine the seedbed, water it sufficiently as a base. For faster emergence, it’s best to water one day before sowing and allow time for the bed to warm. Sow in early March. Broadcasting on the seedbed is preferable. Lightly spray the surface with water before sowing. Distribute seeds evenly at a rate of 13–15 g/m² (115–135 g per mu), then cover with 1–1.5 cm of fine soil. After covering, lay a layer of paper on the surface to reduce moisture evaporation and protect against strong sunlight and high temperatures, also creating a stable microclimate for seedling emergence.

　　Seedbed management. Once 60% of the seedlings emerge, remove the paper tightly attached to the soil surface in the morning or afternoon, then

　　gently break up soil clumps lifted by clustered seeds using a pin to expose the seedlings underneath. Timely thin seedlings and remove weeds. When seedlings develop 2–3 true leaves, thinning should be done, keeping no more than 1–2 seedlings per 10 cm². Remove weeds during thinning to prevent competition for water and nutrients. Given the high density and long seedling period, base fertilizer alone cannot meet growth needs. Apply additional fertilizer sparingly and frequently, adjusting based on seedling condition: if seedlings are healthy and dark green, apply little or none; if yellow and weak, apply 1–2 times diluted human manure at 10–15 kg/m². When seedbed temperature exceeds 28°C, provide ventilation at both ends by uncovering early and covering late. When seedlings reach 12–15 cm, increase ventilation, control water and fertilizer, and harden the seedlings. 6–7 days before transplanting, further harden seedlings through early uncovering and late covering to adapt to field conditions. Water thoroughly before transplanting.

　　(4) Field transplanting and management: Optimal row spacing is 1 meter, with row height of 10–12 cm, row width of 60 cm, and furrow width of 40 cm. Shape rows smoothly and press plastic film firmly. Transplant by making holes on both sides of the mulch film and watering slightly, with 3,500–4,000 holes per mu, 2 seedlings per hole, generally 2 inches deep. Planting depth should cover seedling cotyledons. After transplanting, cultivate promptly to break soil compaction; the first cultivation should be deep to increase ground temperature and encourage rapid root establishment and recovery. Seal holes with fine soil to prevent weed growth under the film. The second cultivation and weeding involve building small soil mounds at the base of plants to suppress weeds emerging after rain and prevent lodging due to heavy fruiting. Aside from sufficient initial watering, avoid excessive watering before flowering—especially not during flowering. First watering and fertilizing occur when the first green pepper reaches walnut size, applying 1,000–1,200 kg of human manure per mu with water. When the second layer of peppers reaches the size of a coin and during the third layer’s flowering, apply 5 kg of urea per mu with rain or water. Focus on prevention and integrated pest management for diseases and pests such as aphids, cotton bollworms, and tobacco budworms. After transplanting, set up yellow sticky boards to trap aphids. When 50% of plants show aphids or individual plants host 20+ aphids, spray 2,000x diluted 10% imidacloprid at 20 g/mu. To prevent virus transmission, control cotton bollworms and tobacco budworms post-flowering: place 20 bundles of willow twigs per mu to trap adults, use 3 bowls of sex pheromone lures per mu to attract males, install 20W blacklight lamps every 30 mu where possible, and conduct manual egg and pest inspections. When larval count reaches 4–5 per 100 plants, spray 2,000x diluted 4.5% lambda-cyhalothrin EC at 20 g/mu in the evening, or use 200 mL of BT (Bacillus thuringiensis) diluted 300x in overcast or evening conditions.

　　(5) Diseases affecting green peppers include anthracnose and viral diseases. Prevention methods: clean fields before land preparation to eliminate infected residues and reduce pathogen sources; use raised beds for planting, water appropriately to prevent surface waterlogging and reduce infection; spray EM fermented solution twice in the first and third weeks after transplanting, at 0.3 kg per mu diluted 300x and sprayed on leaves. Practice reasonable planting density and raise strong seedlings. Remove infected plants immediately, practice seed soaking and disinfection, control aphids to eliminate vectors, and raise healthy seedlings.

　　(6) Timely harvesting: Harvest when fruits turn shiny dark green, about 35–38 days after flowering.

　　(7) Establish technical records: Record every technical step and measure taken during the green pepper growth process, maintaining archives for reference.

　　Typical quality characteristics and product safety standards

　　Zhangzi green peppers are rich in trace elements and nutrients. Scientific analysis shows: per 100 g, they contain 0.037% vitamin C, 0.011% carotene, 0.034% minerals, 0.0018% carbohydrates, and abundant proteins essential for humans. Long-term consumption not only moisturizes skin, maintains youthfulness, strengthens bones, benefits the spleen and qi, regulates menstruation, but also helps prevent and alleviate cerebral thrombosis, septicemia, schistosomiasis, and breast hyperplasia, and shows significant efficacy against gastric, lung, liver, uterine, and breast cancers.

　　The rich nutrition and high therapeutic value of Zhangzi green peppers stem from the region’s unique climate, soil, and water conditions. The soil here is rich in organic matter and trace elements. The Zhuozhang River originating from Fajiu Mountain, along with numerous springs and groundwater—mostly mineral water—includes the “Kangyu Brand” mineral water from Aoyuan Village by the Zhuozhang River, which won an international gold award in 1997. Using “pollution-free fertilizers” in cultivation makes these peppers “green” and nutritious, becoming a prime example of “pollution-free vegetables” sought after by businesses across more than 10 provinces and cities in China and Southeast Asia.

　　Packaging and labeling regulations

　　Raw materials (green peppers) are sourced from contracted growing bases. Remove substandard, small, damaged, insect-infested, misshapen, or other poor-quality fruits. Manually sort peppers by uniform shape and size into three grades: Large (150–180 g each), Medium (120–150 g), and Small (90–120 g). Pack sorted peppers at 2.5 kg per box. Store all boxed peppers in cold storage to cool down to 2–3°C for at least 12 hours, allowing inventory storage of 20–30 days before sales.