Kazhi Walnuts

Kazhi Walnuts

Kazhi Walnuts are a protected geographical indication product.

　　Kazhi Walnuts are produced in the downstream area of Li County. They are known for their large size, thin shells, plump and thick kernels, high oil content, and rich flavor, earning them the nickname "open-kernel walnuts." Walnuts are warm in nature, sweet in taste, and non-toxic, offering benefits such as improving digestion, enriching blood, moistening lungs, and nourishing the spirit. Regular consumption of mountain walnut products can strengthen the spleen and stimulate appetite, moisturize the lungs and enhance kidney function, provide nourishment and aid recovery, prevent coronary heart disease, and lower blood lipids. It is a healthy, delicious, and nutrient-rich natural green food. The fruit pulp is highly nutritious. The kernels contain 7.8–9.6% protein, with over seven essential amino acids accounting for more than 25% of the total, along with 22 mineral elements. Nutrients that are particularly beneficial to the human body—such as calcium, magnesium, phosphorus, zinc, and iron—are found in rich quantities.

　　The production area of Kazhi Walnuts is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision as covering ten townships under the jurisdiction of Zaguinong Town, Xuecheng Town, Putou Township, Ganbao Township, Puxi Township, Shangmeng Township, Xiamong Township, Muka Township, Tonghua Township, and Taoping Township in Li County, Sichuan Province. Reference: “Report on the Protected Geographical Indication Product Area of Kazhi Walnuts by the People’s Government of Li County,” Document No. Li Fu [2012] 52. Sichuan (regional) local standard: DB513222/T01-2012 “Kazhi Walnuts.”

　　Quality and Technical Requirements for Kazhi Walnuts

　　I. Variety

　　Local native walnut varieties.

　　II. Growing Conditions

　　The production area lies at an altitude of 1,400m to 2,200m. The soil type is sandy loam, with soil organic matter content ≥3%, and soil pH value between 7.5 and 8. The annual average temperature ranges from 6.9°C to 11°C, annual rainfall from 480mm to 800mm, and average annual sunshine duration is 2,266 hours.

　　III. Cultivation Techniques

　　1. Seedling Cultivation: Grafting is performed using local walnut seedlings as rootstocks.

　　2. Planting: Spring planting takes place in mid-to-late March, and autumn planting from late October to early November. Planting density should not exceed 330 plants per hectare.

　　3. Pruning: A central leader branching system is used to ensure good ventilation and light penetration in the tree canopy.

　　4. Fertilization: Primarily uses well-rotted organic fertilizer. Fertilization amounts: for young trees, ≥20 kg of organic fertilizer per plant; for mature fruit-bearing trees, ≥50 kg per plant.

　　5. Irrigation: Ensure watering once before bud break, during fruit development, before fruit ripening, and before soil freezing. Watering frequency at other times depends on soil moisture conditions.

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

　　IV. Harvesting

　　Harvesting occurs around the Bailu solar term each year, when the green husk turns yellow, parts of the husk crack at the top, and the inner suture turns black.

　　V. Quality Characteristics

　　1. Sensory Characteristics: The fruit is oval or round in shape. The surface is relatively smooth, with a low and flat suture. The kernel is white and plump.

　　2. Physical and Chemical Indicators: Dry fruit weight per unit ≥12 g, kernel extraction rate ≥40%, crude fat content ≥63%, and crude protein content in the kernel ≥11%.

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