Pingwu Gastrodia elata

Pingwu Gastrodia elata

Pingwu Gastrodia elata is a protected product under the geographic indication system.

　　Sichuan Provincial Bureau of Quality and Technical Supervision. Pingwu Gastrodia elata. Administrative region under the current jurisdiction of Pingwu County, Sichuan Province. “Letter from Pingwu County People’s Government on Defining the Geographic Indication Product Protection Area for Pingwu Gastrodia elata,” Pingfu Letter [2013] No. 16. Pingwu County (regional) local standard: DB510727/T09-2010 “Gastrodia elata Production Technical Regulations of Pingwu”

　　Quality and Technical Requirements for Pingwu Gastrodia elata

　　I. Variety

　　Wu Gastrodia, Hong Gastrodia, and their hybrid varieties.

　　II. Growing Conditions

　　Altitude within the production area ranges from 1,000 to 2,500 meters. The soil is yellow-brown to dark brown, with organic matter content ≥3.5%, pH value between 5.5 and 6.5, humus layer ≥1 cm, and the environment should be in a sunny hillside zone.

　　III. Planting and Management

　　1. Seed Cultivation and Seed Retention:

　　(1) Sexual Reproduction Breeding: Select wild Gastrodia elata (arrow Gastrodia) native to Pingwu County weighing over 150g each, sturdy and short, free of pests and diseases, undamaged or rotten, with intact and non-deformed apical buds as seed Gastrodia.

　　Plant the seed Gastrodia and, once flowering occurs, perform artificial cross-pollination within the same variety or between red and Wu Gastrodia. After the fruit matures, promptly sow it on a fungal bed. Carefully manage temperature and humidity, and harvest the seeds before cultivation the following year to ensure sufficient growth time—no less than 16 months for Wu Gastrodia and Wu-Hong hybrids, and no less than 6 months for Hong Gastrodia.

　　(2) Asexual Reproduction Seed Retention: For asexual reproduction under cultivation, use the first to third generation white Gastrodia and rice Gastrodia of Wu Gastrodia, Hong Gastrodia, and Wu-Hong hybrids as seed Gastrodia.

　　2. Preparation of Armillaria mellea, Germination Fungus, and Fungal Wood: Follow conventional fungal strain production procedures to culture first to third grade fungal strains. Use third-grade fungal strains directly for production. In early March, prepare fungal wood or branches at a ratio of 30:1 (fungal wood to fungal strain). By mid-May, prepare Armillaria mellea beds or fungal wood for sexual reproduction breeding. From mid-July to the end of August, prepare production-grade Armillaria mellea wood and branches at a ratio of 50:1.

　　3. Planting:

　　(1) Planting Time: From early November to early March of the following year, with the optimal period being early November to the end of December of the same year.

　　(2) Planting Site Preparation: Choose flat land or slopes of about 45 degrees in forests with canopy density between 50% and 75%. Dig planting holes under the trees, no longer than 2m, and 0.4m to 0.6m wide, with uniform width for ease of using fungal wood and branches. Loosen the bottom soil of the hole to a depth of 15cm, level the loosened soil, then spread a 3cm to 5cm layer of natural fallen leaves. Lightly sprinkle a thin layer of fine soil or fine humus soil. The total area for forest planting must not exceed 10% of the forested area.

　　(3) Seeding: Inside the planting hole, place the prepared Armillaria mellea wood at 20cm intervals, leaving an 8cm to 10cm gap around the edges of the hole. Arrange the Gastrodia seeds so that they have maximum contact with the Armillaria mellea wood. After placing the seeds, fill the gaps in the hole with fine soil or fine humus soil, then cover with a layer of fallen leaves, followed by humus soil, and finally top with naturally shed leaves to retain moisture.

　　(4) Management: Dig drainage ditches according to the terrain to prevent water accumulation in the holes. Pay attention to watering and moisture retention during dry periods. Prevent rodent and insect damage, as well as trampling by humans or livestock.

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

　　IV. Harvesting

　　The harvesting period is from late October to early March of the following year. The best time to harvest arrow Gastrodia is from October to December, ensuring a growth period of no less than one year.

　　V. Processing

　　Grade and wash the arrow Gastrodia, steam until fully cooked, then dry at 60–80°C until the surface wrinkles. Then seal and sweat until the skin softens, dry again until the surface wrinkles once more, sweat again, and finally dry until the moisture content is ≤13%.

　　VI. Quality Characteristics

　　1. Sensory Characteristics:

　　(1) Fresh Gastrodia: Oval, spindle-shaped, long oval, or elongated, with multiple concentric rings, densely dotted, sometimes showing brown mycelial cords. Firm and relatively heavy body, with an apical bud on one end and a round scar (commonly called the “belly button”) on the other. Strong smell of horse urine. Chewy with stickiness, initially sweet then spicy, with a lingering aftertaste.

　　(2) Dried Gastrodia: Long oval or elongated, flattened, wrinkled and slightly curved, with multiple concentric rings, densely dotted, firm and relatively heavy, difficult to break, with clearly visible apical bud and round scar. Strong smell of horse urine.

　　2. Physicochemical indicators: Gastrodin content ≥0.40%, moisture ≤12.8%, total ash ≤4%, extractables ≥10%.

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