Huodong Truffle

Huodong Truffle

Huodong Truffle is a geographical indication protected product.

　　Quality and Technical Requirements for Huodong Truffle

　　I. Species Sources

　　Chinese truffle (Tuber sinense K.Tao & B.Liu), Indian truffle (Tuber indicum Cooke & Massee), etc.

　　II. Site Conditions

　　The altitude within the production area ranges from 1,300m to 2,600m, with an average annual temperature of 14°C to 23°C. The soil texture is sandy loam or loam, with a soil layer thickness of ≥50cm, organic matter content of ≥1.5%, and pH value between 6.5 and 7.2.

　　III. Planting Techniques

　　1. Spawn: Select fresh, large-sized, mold-free ascomata with distinct marble patterns, where over 90% of the ascospores are brownish, to prepare the spawn for inoculation.

　　2. Mycorrhizal Seedling Cultivation: Cultivate pathogen-free seedlings of truffle host plants (such as chestnut and Yunnan pine) for 3 to 6 months. Once the root systems and root collars meet the requirements, proceed with inoculation. Then cultivate the seedlings in a greenhouse for 6 to 18 months. Before outplanting, conduct seedling testing; only those with a mycorrhizal infection rate of ≥90% may be outplanted.

　　3. Transplanting: Transplant during the rainy season, with a planting density of 3m×3m for Chinese pine and Yunnan pine, and 5m×6m for chestnut.

　　4. Young Forest Management: For young forests with truffle mycorrhizal seedlings, focus on soil loosening, weeding, maintaining irrigation, and controlling pests and diseases.

　　5. Environmental and Safety Requirements: The use of pesticides, fertilizers, etc., must comply with national regulations, and environmental pollution must be avoided.

　　IV. Truffle Harvesting

　　The truffle harvesting season is from November to March of the following year, with harvesting rotated every 2 to 3 years.

　　V. Processing and Storage

　　1. Fresh Product: Washing → air-drying surface moisture → quick-freezing → packaging, with storage temperature ≤ -18°C.

　　2. Dried Product: Washing → slicing → drying → packaging, with moisture content ≤12%. Store in a cool, dry place.

　　VI. Quality Characteristics

　　1. Sensory Characteristics:

　　(1) Fresh Product: The fruiting body’s exterior is black, dark brown, or white, with a diameter of ≥3cm. The internal spore-producing tissue is dark brown, white, or brown, featuring distinct marble patterns and the unique aromatic fragrance of truffles.

　　(2) Dried Product: Brownish in color, with a fine-textured, glossy cross-section and distinct marble patterns.

　　2. Physicochemical Indicators: Vitamin B1 (mg/100g) ≥ 0.1%, Vitamin B2 (mg/100g) ≥ 1.0%. Crude protein ≥ 22%.

　　3. Safety and Other Quality Technical Requirements: Product safety and other quality technical requirements must comply with national regulations.

　　Huodong Truffle

　　 The administrative regions of 47 towns and townships currently under the jurisdiction of Huodong County, Sichuan Province: Huodong Town, Xiaochahe Township, Xinyun Township, Szeyi Township, Duge Township, Huoshan Township, Pingtang Township, Changxin Township, Jiangzhou Township, Huoshi Township, Tieliu Township, Longshu Township, Luozuo Township, Gaji Township, Baiyan Township, Haiba Township, Tangtang Township, Yanba Township, Pumei Township, Luhecun Township, Xintian Township, Qianxin Town, Shuangyan Township, Chahe Township, Wenqing Township, Tiechanggou Township, Jiangxi Street Township, Xinjie Township, Malong Township, Hongguo Township, Xinlong Township, Hongyan Township, Songping Township, Xinshan Township, Xiaojie Township, Laokou Township, Ganghaizi Township, Huangping Township, Lüji Township, Liugu Township, Faqing Township, Hegai Township, Yezu Township, Xueshan Township, Lama Township, Lunan Township, and Baishan Township.

　　 "Request from Huodong County People's Government on Defining the Protection Area Scope of Huodong Truffle Geographical Indication Product," Huodong Fu [2013] No. 24

　　 Liangshan Prefecture Huodong County Local Standard: DB513426/T15~16-2009 "Huodong Truffle"