Wubao Peanuts

Wubao Peanuts

Wubao Peanuts is a geographical indication protected product.

　　Wubao Peanuts

　　 The administrative region under the jurisdiction of 13 townships and subdistricts including Wubao Town, Lianhua Town, Niwei Township, Longtan Township, Qiaotou Town, Chengjia Town, Baimiao Town, Zhangjia Township, Changtu Town, Jianshe Town, Aiye Town, Xiaoxi Subdistrict Office, and Gongjing Subdistrict Office in Gongjing District, Zigong City, Sichuan Province

　　 Report on Defining the Protection Area Scope of Wubao Peanuts Geographical Indication Product by the People's Government of Gongjing District, Zigong City, Document No. Gongfu [2013] 45

　　 Standard of Wubao Peanuts Association of Gongjing District, Zigong City: Q/66539591-1.1-2013 "Wubao Peanuts"

　　Quality and Technical Requirements for Wubao Peanuts

　　I. Varieties

　　Varieties from the Tianfu series, Luhua series, and Yuhua series within the production area.

　　II. Site Conditions

　　Elevation within the production area ranges from 300m to 400m, soil type is red-purple clay, soil layer thickness ≥15cm, soil organic matter content ≥1.0%, soil pH value 6.0 to 7.0.

　　III. Cultivation Management

　　1. Land Preparation: Deep plowing and turning, with a plowing depth of 25 cm to 35cm.

　　2. Seed Treatment: Seeds are sun-dried in their shells for 2 days before sowing; when sowing, 10g of ammonium molybdate is used per 20kg of seeds as seed dressing.

　　3. Sowing:

　　(1) Sowing Time: Sow from mid to late March. The sowing period should be chosen when the daily average temperature is stably above 15°C.

　　(2) Sowing Method: Ridge planting with plastic film mulching.

　　(3) Sowing Density: Two seeds per hole, 8,000 to 10,000 holes per 667㎡ (mu).

　　(4) Hole Depth: 5cm to 7cm.

　　4. Environmental and Safety Requirements: The use of pesticides, fertilizers, etc., must comply with national regulations, and must not cause environmental pollution.

　　IV. Harvesting and Processing

　　1. Harvesting: Harvest from mid to late August. After harvesting, spread the pods for sun-drying on-site or remove the pods for sun-drying; store after the pod moisture content is ≤10%.

　　2. Processing:

　　(1) Material Selection: Use locally grown peanuts harvested in the current year, washed and sun-dried.

　　(2) Key Points of Processing Technology:

　　① Initial Raw Material Sorting: Manual selection to remove impurities.

　　② Soaking and Washing: Soak in a soaking tank with clean water for 60 to 72 hours until swollen, then wash thoroughly and drain until no dripping.

　　③ Boiling: After the water boils, pour in the peanuts, add salt and natural spices, boil until 80% cooked, then drain until no dripping.

　　④Roasting: Roast for 72 hours, starting with high heat and then reducing to low heat.

　　V. Quality Characteristics

　　1. Sensory Characteristics: Peanuts are conker-shaped, with thin shells, smooth surfaces featuring shallow and fine reticulations, and medium-sized, uniform pods with shells that are white tinged with light yellow. The kernels are slender, straight, and well-proportioned, with distinct belly buttons. The seeds are either pearl bean-shaped or mid-sized, with pink or light pink seed coats. The peanut kernels are ivory-colored, plump, with a delicate texture and sweet taste.

　　2. Physicochemical Indicators: Fat content ≥45%, with oleic acid accounting for ≥47% of the fat content, linoleic acid ≥25%, and an oleic acid to linoleic acid ratio ≥1.8. Protein content ≥20%, total sugar content ≥6%, and kernel yield ≥75%.

　　3. Safety and Other Quality Technical Requirements: The product’s safety and other quality technical requirements must comply with relevant national regulations.