Maguan Amomum Tsaoko

Maguan Amomum Tsaoko

　　Maguan amomum tsaoko has a long cultivation history. According to the Wenshan Prefecture Annals, it was first planted in Maguan during the late Ming and early Qing dynasties, boasting over 300 years of history. Characterized by large fruit, thick flesh, abundant seeds, and a fragrant aroma, it is one of the prefecture’s key export specialty products. In 2001, Maguan County in Wenshan Prefecture was honored as the “Hometown of Chinese Amomum Tsaoko.” In recent years, the Wenshan Prefecture Committee and government have further accelerated the development of the maguan amomum tsaoko industry. Following the principles of “scientific planning, adapting to local conditions, focused cultivation, and contiguous planting,” they have vigorously adjusted the planting structure, actively promoting maguan amomum tsaoko as a regional specialty industry. This has led to strong momentum in the industry’s growth. Building on traditional planting methods, maguan amomum tsaoko has integrated modern science and technology to continuously improve cultivation techniques, further enhancing product quality. The planting area continues to expand, with yields increasing year by year. The product has shifted from self-consumption to exports, food processing, and deep processing. It is now sold to numerous provinces across northwest, northeast, east, and central China, and exported to various Southeast Asian countries. Currently, the People's Government of Maguan County, Wenshan Prefecture, has established a dedicated “Maguan County Amomum Tsaoko Research Institute.” Following a development model of “major marketers + specialized cooperatives + farmers + associations,” it has formed a production and management structure of small farmers with large bases, and small scales with large groups. This achieves regional layout, scaled production, standardized management, socialized services, and enhances the modernization level of the amomum tsaoko industry.

　　Yunnan Province has a vast area with tropical and subtropical climates, producing a variety of tropical and subtropical cash crops, among which amomum tsaoko is one. Resembling longan but slightly elongated in an oval shape, its shell resembles pomegranate segments. When mature, it is harvested, processed, and dried for use. High-quality amomum tsaoko is characterized by being dry, large, uniformly plump, brownish-red in color, spicy in flavor, and having short stems. Amomum tsaoko is pungent and warm in nature, with a distinctive fragrance, making it an excellent seasoning—known as one of the five spices. It is also a commonly used traditional Chinese medicine, known for its ability to dispel wind, strengthen the stomach, aid digestion, and regulate qi. It is also effective in alleviating alcohol toxicity and bad breath.

　　Yunnan Province has a history of cultivating amomum tsaoko for over 300 years. Production expanded significantly after liberation, but current output still cannot meet domestic and international demand. Amomum tsaoko is produced in Honghe, Wenshan, Baoshan, and Dehong prefectures and regions in Yunnan Province. (Wenshan)

　　Maguan Amomum Tsaoko

　　Region: Yunnan

　　Applicant: Wenshan Zhuang and Miao Autonomous Prefecture Agricultural Technology Extension Center

　　Region: 2013

　　Geographic Scope

　　The production area of Maguan amomum tsaoko covers 32 towns and townships across one city and three counties in the Wenshan Zhuang and Miao Autonomous Prefecture of Yunnan Province, including Maguan, Wenshan, Malipo, and Xichou. The geographic coordinates span 104°32′ to 106°20′ east longitude and 23°10′ to 24°10′ north latitude. The protected area extends 101.25 kilometers from east to west and 81 kilometers from north to south, covering a total area of 2,209.27 square kilometers. The total planting area is 20,000 hectares, with an annual output of 0.3 million tons (dried fruit). It is distributed across 13 townships in Maguan County: Maguan Town, Pojiao Town, Bajia Town, Gulinjing Township, Muchang Town, Xiaobazi Town, Jinchang Town, Nala Township, Dalishu Township, Renhe Town, Jiahanqing Town, Dulong Town, and Miechang Township; 2 townships in Wenshan City: Xinjie Township and Xiaojie Town; 11 townships in Malipo County: Malipo Town, Daping Town, Donggan Town, Tianbao Town, Mengdong Township, Xiajinchang Township, Babu Township, Liuhe Township, Yangwan Township, Tiechang Township, and Majie Township; and 6 townships in Xichou County: Bolin Township, Fadou Township, Jijie Township, Benggu Township, Xinmajie Township, and Xingjie Town.

　　Product Quality Characteristics

　　(1) External Sensory Characteristics: The dried fruit is spindle-shaped, with a brownish shell, measuring 2–4.3 cm in length and weighing about 3 grams on average. The shell is tough with distinct vertical wrinkles and a stem at the base, containing multiple polyhedral seeds. The seeds are clustered together, with a fragrant aroma and a spicy, pungent taste. (2) Internal Quality Indicators: Maguan amomum tsaoko contains various nutrients, with the fruit comprising ≥4.05% alcohol-soluble extracts, ≥1.13% volatile oil, and trace elements. The main components of the volatile oil include α-pinene, β-pinene, 1,8-cineole, ρ-cymene, linalool, and α-terpineol. (3) Safety Requirements: The quality of the production environment complies with the “Pollution-Free Food – Spice Category” (NY5323—2006) standards. The quality standards for Maguan amomum tsaoko follow the “Pollution-Free Food – Spice Category” (NY5323—2006).