Shanglin Rice

Shanglin Rice

Shanglin Rice is a protected geographical indication product.

　　The Shanglin rice production area enjoys exceptionally favorable natural conditions. The region benefits from a unique microclimate formed by the southwestern barrier effect of the Daming Mountain Range on atmospheric circulation: mild climate, abundant rainfall, ample sunlight, rich water resources, excellent water quality, fertile soil, significant diurnal temperature variation, and a long growing season for rice. With its glossy and clear appearance, fragrant taste, soft and delicious texture when cooked, and rich nutrition, Shanglin rice enjoys a reputation both within and beyond Guangxi and is sold across the country.

　　Shanglin County has a long history of producing high-quality rice. The Shanglin rice production area enjoys exceptionally favorable natural conditions. The region benefits from a unique microclimate formed by the southwestern barrier effect of the Daming Mountain Range on atmospheric circulation: mild climate, abundant rainfall, ample sunlight, rich water resources, excellent water quality, fertile soil, significant diurnal temperature variation, and a long growing season for rice. With its glossy and clear appearance, fragrant taste, soft and delicious texture when cooked, and rich nutrition, Shanglin rice enjoys a reputation both within and beyond Guangxi and is sold across the country. Shanglin County treats the development of the rice industry as a foundational task for enriching the people and strengthening the county. It has continuously introduced multiple policies to provide key support, actively assisting and guiding farmers in promoting the cultivation of high-quality rice, and encouraging, supporting, and guiding enterprises to accelerate the development of rice processing and production.

　　Shanglin Rice has been approved by the General Administration of Quality Supervision, Inspection and Quarantine as a protected geographical indication product. It is the first rice product in Guangxi to be included in the protected geographical indications list. This will further enhance the brand recognition of Shanglin Rice, improve its market competitiveness and economic development advantages, and better promote the rapid development of the local characteristic economy.

　　The current administrative region of Shanglin County, Guangxi Zhuang Autonomous Region

　　"Announcement on Delimiting the Geographical Indication Product Protection Area for Shanglin Rice" issued by the People's Government of Shanglin County, Guangxi Zhuang Autonomous Region (Document No. Shangfu [2012] No. 2); Enterprise Standard of Guangxi Suida Rice Co., Ltd.: Q/SDMY 01—2011 "Shanglin Rice"

　　I. Varieties

　　High-quality early and late rice varieties such as Youzhan No. 8, Guisizhan, Thai Silky, and Y Liangyou No. 1.

　　II. Site Conditions

　　Puddled rice soil, flooded rice soil, and submerged rice soil. Organic matter content ≥2%.

　　III. Cultivation Management

　　1. Seedling raising: Methods include tray seedling raising and semi-aquatic seedling raising.

　　2. Seeding rate: Sown per square meter with sprouted seeds: hybrid rice 150 g to 200 g, conventional rice 350 g to 400 g.

　　3. Transplanting / throwing seedlings: Early rice should be completed before early April, and late rice before early August. Throwing density is: 220,000 to 360,000 hills per hectare for early rice fields, 300,000 to 370,000 hills per hectare for late rice fields.

　　4. Fertilization: Apply fertilizers based on soil fertility, using 1,800 kg to 3,000 kg of organic fertilizer per hectare; apply 300 kg to 450 kg of chemical fertilizer: pure nitrogen (N) 120 kg to 190 kg, phosphorus (P2O5) 60 kg to 75 kg, potassium (K2O) 120 kg to 190 kg.

　　5. Environmental and safety requirements: The use of pesticides, fertilizers, etc., must comply with national regulations and must not pollute the environment.

　　IV. Harvesting

　　Harvest after full maturity, dry promptly, preferably through shade drying, air drying, or intermittent sun drying. Mechanical drying may be used, but avoid high-temperature exposure under strong sunlight.

　　V. Processing

　　1. Processing flow: de-stoning → hulling → separation of husk and brown rice → milling → color sorting.

　　2. Storage: Should meet requirements of being dry, clean, and without direct sunlight. Strictly prohibited to mix with toxic, odorous, damp, insect-prone, or contamination-prone items.

　　VI. Quality Characteristics

　　1. Sensory characteristics:

　　(1) Shape: Grains are long-oval, grain length 5.0 mm to 6.6 mm, grain length-to-width ratio 3.8 to 3.1.

　　(2) Color: Clean white with gloss, semi-transparent, grains are uniform in size, plump and smooth.

　　(3) Taste: Possesses normal fragrant aroma, no other off-odors. Raw rice has a good chewy flavor, slightly sweet.

　　(4) Touch: Smooth feel, cool sensation, without roughness or brittleness.

　　(5) Taste and texture: The rice is fragrant, sweet, soft, and delicious, and does not harden when cooled.

　　2. Physicochemical indicators: Chalky grain rate ≤20%, amylose content (dry basis): 14% to 24%, gel consistency ≥85 mm, crude protein ≥7%;

　　3. Safety and other quality technical requirements: The product's safety and other quality technical requirements must comply with relevant national regulations.