Jingbian Potatoes

Jingbian Potatoes

Jingbian Potatoes are a protected geographical indication product.

Jingbian Potatoes are a geographical indication product for agricultural produce.

　　Jingbian County in Shaanxi Province boasts uniquely favorable conditions for agricultural development, especially with an average altitude of around 1,400 meters, coupled with a dry climate, large diurnal temperature variations, abundant sunlight, concurrent rainfall and heat, fertile soil, and loose soil texture. Jingbian potatoes are highly distinctive, renowned both domestically and internationally for their superior qualities such as large size, uniform shape, shallow eyes, and high starch content.

　　Geographic Scope

　　Jingbian County is located in Yulin City, Shaanxi Province, on the southern edge of the Mu Us Desert. The county covers a total area of 5,088 square kilometers and is divided by topography into three regions: the northern wind-sand flat area, the central loess ridge and gully area, and the southern hilly and gully area, each accounting for about one-third of the total area. The terrain is higher in the south and lower in the north, with altitudes ranging from 1,123 to 1,823 meters. Its geographical coordinates are between 108°17′48″–109°20′00″ east longitude and 36°58′29″–38°01′18″ north latitude. It borders Hengshan County to the east, Dingbian County to the west, Wuqi, Zhidan, Ansai, and Zichang counties of the Yan’an region to the south, and Uxin Banner and Etuoke Banner of Inner Mongolia to the north. The annual average temperature is 7.8°C, and the annual average precipitation is 395.4 mm. Jingbian potatoes are widely cultivated across all three regions of the county, including nine towns—Zhangjiabian, Ningtiaoliang, Qingyangcha, Dongkeng, Hongdunjie, Yangqiaobian, Zhouhe, Wangquze, and Zhongshanjian—as well as thirteen townships—Gaojiagou, Longzhou, Xiaohé, Tiancijian, Yangmijian, Zhenjing, Qiaogouwan, Dalugou, Wuliuwan, Xincheng, Ximawan, Haizetan, and Huanghaojie. The total planting area is 26,666.7 hectares, with an annual yield of 440,000 tons.

　　Natural Ecological Environment and Humanistic-Historical Factors

　　(1) Soil and Topography: There are 11 types of soil in Jingbian County, mainly including aeolian sandy soil, loess, red soil, and sandy soil, with loess being the most widespread. The northern part suffers from wind erosion and desertification, while the southern part experiences serious soil erosion, water scarcity, and drought. Coupled with sparse population and extensive, low-input farming practices with minimal fertilizer use, the soil quality is poor, fertility is low, organic matter content is minimal, nitrogen is generally deficient, phosphorus is severely lacking, the nitrogen-phosphorus ratio is high and seriously imbalanced, but potassium content is relatively rich. The soil is slightly alkaline, with a pH value between 7.5 and 8.

　　(2) Hydrology: There are six major rivers in the county: the Dal River, Lu River, Hongliu River, Hei River, Zhou River, and Xingzi River. However, water resources are unevenly distributed. The northern region has a high groundwater table and abundant water resources. The central region has deep groundwater burial, making exploitation difficult. Although there are three rivers in the southern part, the mountainous terrain and deep valleys make utilization extremely challenging, with only a small amount of irrigable land available. Therefore, most of the irrigable land in the county is suitable only for crops that require little water, particularly Jingbian potatoes.

　　(3) Climate: Jingbian County has a continental monsoon semi-arid climate, with an annual average temperature of 7.0–9.1°C and annual precipitation of 395.4 mm. Natural evaporation is 891.7 mm. The area enjoys abundant sunlight and large diurnal temperature variations during the crop growing season, which is conducive to the accumulation of nutrients and dry matter. The seasons are distinct in terms of warmth, cold, dryness, and humidity. The freezing period is long, the frost-free period is short, the climate is cold, and it is often windy with frequent sandstorms, frost, and drought.

　　(4) Humanistic-Historical Factors: According to local chronicles, potato cultivation in the region dates back to the Wanli era of the Ming Dynasty, indicating a long history. From the Qing Dynasty to the 1970s, local farmers relied primarily on potato cultivation for their livelihoods. During the War of Resistance against Japan, revolutionary leaders such as Mao Zedong stayed in the county for 68 days, and potatoes were served at every meal. It can be said that potatoes played a significant role in supplying the troops at the time. During China’s three-year difficult period, people survived by relying on potatoes. Since the reform and opening-up, with advancements in technology, potato seed varieties have been continuously improved, and potatoes have become a leading industry in Jingbian County. The county’s potato planting area reaches 400,000 mu, making it a major potato-growing county in Shaanxi Province and also a premium production area for potatoes in the province.

　　Production Technical Requirements

　　(1) Site Selection: Choose areas certified as pollution-free agricultural product bases for planting. Select land that has undergone a two-year crop rotation without solanaceous crops, preferably with legumes, corn, oats, or millet as the previous crop. Avoid continuous cropping with root crops such as sugar beets or carrots. Choose deep, loose sandy loam soils with medium to high fertility and flat land or gently sloping dryland with irrigation and drainage conditions.

　　(2) Variety Selection and Specific Requirements: Use virus-free potato seed tubers for production. Based on market needs, for table-use varieties, select Jingbian Dabai, Zihua Bai, Dongbei Bai, Hutou Bai, Shaza, or Favorita; for processing varieties, choose Atlantic or Shepody.

　　Seed Tuber Treatment: Fifteen to twenty days before sowing, place seed tubers in conditions of 15–20°C to sprout. When most eyes have sprouted, remove diseased, rotten, or frozen tubers, then sun-dry the seed tubers until the sprouts turn purple before cutting. Cut the tubers into pieces weighing 25–50 grams each, with each piece having at least 1–2 eyes. Mix the cut pieces with wood ash. Disinfect cutting tools during the process; if diseased or rotten tubers are encountered, remove them and soak the knife in a 5% solution for 1–2 minutes before continuing to cut other tubers to avoid cross-contamination. It is best to use two knives alternately for disinfection and cutting. Alternatively, whole small tubers can be directly planted.

　　(3) Production Process Management: Follow the pollution-free agricultural product potato production technical regulations and the Jingbian County potato production technical regulations.

　　(4) Product Harvesting: Harvest potatoes immediately after the stems and leaves turn yellow. Transport the harvested potatoes to a dark, ventilated area, remove diseased, rotten, and damaged tubers, spread them thinly to dry for 2–3 days, then store them in cellars.

　　(5) Production Record Requirements: Keep detailed records of the production operation dates, names of agricultural inputs used, manufacturers, and application amounts.

　　Product Typical Quality Characteristics and Quality Safety Standards

　　(1) External Sensory Characteristics: Jingbian potatoes are characterized by their large size, uniform shape, shallow eyes, and high starch content. They also feature a short growth cycle, wide adaptability, strong stress resistance, high yield and quality, smooth and glossy skin, large size with delicious taste, and good palatability.

　　(2) Internal Quality Indicators: They are highly nutritious, rich in starch, protein, sugars, mineral salts, and vitamins B and C. They can be used both as vegetables and staple foods, are easy to store and transport, and are widely used in human consumption, animal husbandry, and processing. Moreover, with the improvement in living standards and changes in dietary habits, potatoes—especially pollution-free, virus-free ones from this region—are recognized by locals as green health foods and are increasingly favored. These potatoes and their processed foods are quickly absorbed, easily digested, residue-free, and also beneficial for stomach health, liver function, and beauty care.

　　(3) Safety Requirements: Products meet the standards for pollution-free agricultural product potatoes.

　　Packaging, Labeling, and Related Regulations

　　The optimal storage temperature for potatoes is 1–3°C, and the ideal relative air humidity is 80%–85%. During storage, cellar temperatures should be kept at a suitable low level while maintaining as much temperature stability as possible to prevent fluctuations. Before sale, potatoes should be packaged in food-grade materials such as cartons, woven bags, or plastic bags. Packaging should be secure and sturdy, moisture-proof, and contamination-resistant. Throughout transportation, potatoes must be kept dry and clean, not mixed or transported with toxic, harmful, or corrosive items, and protected from direct sunlight and rain. Handle with care during loading and unloading; never hook or pierce packaging bags directly to avoid mechanical damage.

　　Packaging must clearly indicate the geographical indication for agricultural products — Jingbian Potatoes. Each package should display the place of origin, product standard code, trademark, producer’s name, full address, specifications, net weight, harvest date, and packaging date. The text on the label should be clear, complete, and accurate.

　　The packaging should clearly display the geographical indication of agricultural products — "Jingbian Potatoes." Each package must indicate the place of origin, product standard code, trademark, name of the producing unit, detailed address, specifications, net weight, harvest date, packaging date, etc. The text on the mark should be clear, complete, and accurate.