Changning Walnuts

Changning Walnuts

Changning Walnuts are a protected geographical indication product.

Changning Walnuts are a certified geographical indication trademark.

　　Changning County is one of the first nationally designated "Hometown of Walnuts." With over 2,000 years of history in cultivating fine-flavor walnuts, it is the birthplace and the main production area of fine-flavor walnuts in China, accounting for more than 90% of the national output. Currently, the county has 1.1 million mu of walnut plantations, yielding 13,605 tons of walnuts, with an output value of 362 million yuan. Among them, the planting area of fine-flavor walnuts exceeds 600,000 mu, producing over 8,100 tons of dried fruit, accounting for 60% of the county’s total walnut output, and generating 226 million yuan in output value. The cultivation covers all 13 towns, 117 villages, and 1,493 villager groups across the county, involving over 45,000 farming households. There are more than 130 businesses and enterprises engaged in walnut processing and sales, along with 23 walnut professional cooperatives. Among them, 58 have an annual processing capacity of over 10 tons, 20 exceed 50 tons, 32 surpass 100 tons, and 2 are engaged in deep processing. The county processes over 20,000 tons of walnuts annually. Changning has become an important distribution hub for walnuts in western Yunnan. In addition to domestic markets in southeastern cities such as Chongqing, Zhejiang, and Shanghai, the products are also exported to regions including Taiwan, Japan, South Korea, and other Southeast Asian countries. Changning fine-flavor walnuts are known for their premium quality and have won numerous national awards. As early as the 1970s, they became a major agricultural export of Yunnan Province, shipped to Europe. In 1983, at the National Walnut Technology Collaboration Conference, they were recognized as an elite variety, gaining fame both domestically and internationally. The Ministry of Foreign Trade and Economic Cooperation of China awarded Changning thin-shelled walnuts an honorary certificate for excellent export product quality. In 1991, they were named a “National High-Quality Export Product” by the Ministry. In 1998, the former Ministry of Forestry listed Changning County as a “National Famous and High-Quality Walnut Base County for Economic Forests.” In 2000, the National Forestry Administration named Changning one of the first seven “Hometowns of Walnuts” in the country. In 2009, at the Second National Walnut Conference, Changning fine-flavor walnuts won three prestigious awards — one gold and two silver.

　　The main walnut varieties cultivated in Changning are fine-flavor walnuts and large-shell walnuts. Compared to common walnuts, they differ significantly in appearance, color, and taste. Common walnuts have smooth shells with shallow grooves, lighter-colored kernels, a stronger astringent taste, and less aromatic flavor. In contrast, Changning walnuts feature deeper shell grooves, naturally light yellow-brown shells, well-proportioned and plump fruits, and kernels with a fine light yellow-white color. They offer a crisp, delicate texture, rich aroma, and full-bodied taste. Additionally, Changning walnuts demonstrate strong resistance to stress, high yields, and minimal biennial bearing issues.

　　 The kernels of Changning walnuts also exhibit superior physicochemical properties: Firstly, they have thin shells that are easy to crack, allowing for whole kernel extraction. The kernels are plump with a high kernel rate. The thickness, shape, and texture of the inner septum and sutures determine how easily the kernel can be removed. In Changning walnuts, the inner septum is degenerated and paper-like, with shell thickness ranging from 0.5 mm to 1.0 mm, making whole kernel extraction easy. The kernels are plump and uniform, with a kernel rate of 55.0%–76.6%. Secondly, they offer a great taste, strong aroma, and mild astringency. Fiber and ash content are key indicators of kernel texture and quality—the lower these values, the better the delicate and smooth mouthfeel. Tests by the Baoshan Forestry Research Institute show that Changning walnuts have lower crude fiber and ash content compared to other regions. Crude fiber content is 1.437%, and ash content is 1.88%. These metrics outperform similar products from other areas, and tannin levels are also lower. Thirdly, they are highly nutritious, rich in essential unsaturated fatty acids and amino acids needed by the human body. Nutritional composition varies between Changning walnuts and those from other regions. The fat content in Changning walnuts is ≥69.0%, reaching up to 76.7%, while the national walnut grading standard specifies ≥65% for top-grade nuts. The proportion of unsaturated fatty acids in Changning walnut fat reaches 94.39%. According to the “Omega Diet” theory, edible oils should primarily contain monounsaturated fatty acids. The ratio of omega-3 (linolenic acid) to omega-6 (linoleic acid) fatty acids—essential but not self-synthesizable by the human body—should ideally be maintained at 1:4 to 6. Testing data shows that the linoleic acid to linolenic acid ratio in Changning walnuts is 1:6–7, the closest to this optimal range among natural oils. For comparison, olive oil has a ratio of 1:12.3, and peanut oil 1:94.8. Changning walnut kernels contain 16.31% crude protein, primarily composed of 17 amino acids, including 7 essential amino acids for the human body. In addition, the kernels are also rich in vitamins and mineral elements.