Guanyang Long Jujube

Guanyang Long Jujube

　　Guanyang Long Jujube

　　The history of growing Guanyang Long Jujube in the county dates back a long time. Among the burial objects unearthed from the No. 3 Han Tomb at Mawangdui in Changsha, Hunan, there were long jujubes. At that time, Guanyang County (renamed Guanyang County in the 13th year of the Sui Dynasty’s Daye era) was under the jurisdiction of the Changsha Kingdom, so these buried long jujubes were very likely the Guanyang Long Jujube. The old "Guanyang County Annals" (1708 edition) listed Guanyang Long Jujube in its section on local products. By the Republican era, it had become one of the main horticultural crops in the county.

　　In 1949, the total jujube production in Guanyang reached 188,000 kilograms, the vast majority of which were Guanyang Long Jujubes. In the early 1950s, after the liberation, the number of jujube trees in the county remained at around 110,000. In the 1960s, the county promoted jujubes as a woody grain crop, leading to rapid development. In the 1970s, influenced by the “grain-first” policy, the planting area and yield of Guanyang Long Jujube declined. After the Third Plenary Session of the 11th Central Committee of the Communist Party of China, the county Party committee and the county government strongly advocated the development of Guanyang Long Jujube production, stimulating farmers’ enthusiasm for growing jujubes. In 1988, the county Party committee and government ranked the development of jujube production first among the six major production base projects in the county. In 1990, the county had 10,225 mu of jujube trees (with higher concentrations in Xinjie, Hongqi, Xinxu, Wen Shi), yielding 1.4879 million kilograms, 98% of which were Guanyang Long Jujubes.

　　Guanyang Long Jujube trees are highly adaptable and thrive in calcareous soil, making them suitable for cultivation in most parts of the county. The most suitable areas include Xinjie, Hongqi, Xinxu, Shuiche, Wen Shi, and Huangguan townships. Trees begin to flower and bear fruit at 3–4 years of age, reach peak production after 10 years, and can generally bear fruit for over 40 years, with some living up to 100 years. Adult trees typically grow over 9 meters tall with an 8-meter canopy and moderately dense branches. The fruits are relatively large, averaging 14.3 grams per jujube, shaped like long cylinders and resembling a cow’s nipple—hence also called “Milk Jujube.” The fruit has thin skin, thick flesh, and a small pit. When ripe, the skin changes gradually from yellow-green to deep red, which is why it is commonly known as “Red Jujube.”

　　Guanyang Long Jujube is highly nutritious. Fresh jujubes contain 27.9% sugar, as well as protein, vitamin C, B2, B2, P, and other nutrients. Each 100 grams of jujube flesh contains 380–600 milligrams of vitamins in total—10 times that of citrus and 80 times that of apples. Vitamin C boosts the body’s immunity, while vitamin P helps maintain healthy capillaries and treats hypertension and cardiovascular diseases. Guanyang Long Jujube has benefits such as moistening the heart and lungs, relieving coughs, nourishing internal organs, treating deficiencies, eliminating gastrointestinal issues, and preventing cancer. Aside from eating fresh, it can also be dried for brewing wine, used in medicine, or as a cooking ingredient. It can be made into candied jujubes (by drying fresh jujubes until red, steaming them, and sun-drying again) for guests, or processed into honey jujubes for export. In the early 1980s, a Long Jujube-glutinous rice wine was developed—its orange-red color and pure flavor make it an excellent choice for banquets. Due to its exceptional nutritional value and versatility, Guanyang Long Jujube has been cherished for generations. The 1944 edition of the "Guangxi Yearbook" (Second Issue) described the Guanyang Long Jujube as large and delicious, listing it among Guangxi’s major specialties. The 1982 book "Jujube," published by the Shandong Fruit Research Institute, referred to Guanyang Long Jujube as an outstanding variety suitable for both fresh consumption and processing.