Suizhong Walnuts

Suizhong Walnuts

Suizhong walnuts are a geographical indication agricultural product.

　　The northwestern part of Suizhong County is mountainous, with loose soil that drains well and is well-aerated. The temperature and rainfall are suitable, making it highly conducive to walnut cultivation. High-quality walnut varieties have been grown here for a long time. Suizhong walnuts are known for their early fruiting, high yield, thin shells that can be cracked with a finger, and whole kernels that can be easily extracted. Since introducing thin-shelled walnuts in 2000, the planting area has increased year by year. Currently, over one million walnut trees are planted across 15 towns and townships including Gaotai, Shahe, Qianwei, Wangfengtai, Gaodianzi, Fanjia, Qiuzigou, Yejia, Xiping, Mingshui, Gejia, Yong’an, Dawangmiao, Xidianzi, and the suburban area of Suizhong County, covering an area of 25,000 mu. Thin-shelled walnuts have a kernel extraction rate of over 65%, and the kernels have an oil yield of 50%. The walnuts are delicious and highly nutritious, making them very popular in the market.

　　Geographical Scope

　　The geographical scope for the origin of "Suizhong Walnuts," applied for as a geographical indication by the Suizhong County Walnut Association, covers 15 towns (townships) within Suizhong County's jurisdiction: Gaotai Town, Shahe Town, Qianwei Town, Wangfengtai Town, Gaodianzi Town, Fanjia Township, Qiuzigou Township, Yejia Town, Xiping Township, Mingshui Township, Gejia Township, Yong’an Township, Dawangmiao Township, Xidianzi Township, and the suburban township of Suizhong County, encompassing over 80 villages and an area of more than 25,000 mu. The location spans from 119°34′ to 120°31′ east longitude and 39°59′ to 40°37′ north latitude. It borders the Bohai Bay to the south and is adjacent to Shanhaiguan to the west, earning it the title of "the first county beyond the Shanhai Pass." Suizhong’s terrain consists of “six parts mountains, one part water, and three parts fields.” The northwest region is mountainous, with loose, well-drained, and well-aerated soil, along with suitable temperatures and rainfall—optimal natural conditions for walnut growth. The local people of Suizhong have long engaged in fruit tree cultivation, continuously improving and selecting superior varieties, gradually developing locally distinctive high-quality fruit cultivars. Suizhong is an important agricultural production area in Liaoning, and walnuts are one of its specialty products.

　　Product Quality Characteristics

　　4.1 External Sensory Characteristics: The fruits are relatively large, with an average single fruit weight of 10–15g, and a maximum single fruit weight of 15.8g. The average of the three diameters is 3.74cm, and they are round-shaped. The suture line is tight, flat, and narrow, with a shell thickness of 0.7–1.1mm. The shell is smooth and aesthetically pleasing. The shell is thin, can be cracked with a finger, and the whole kernel can be easily removed. The inner septum is degenerated, making kernel extraction very easy. The kernels are plump, yellowish-white, and have a high kernel extraction rate. Liaoning No. 1: The fruit surface is relatively smooth, with a slightly raised or flat suture line. It is not prone to cracking and tends to crack along both sides of the suture line. The single fruit weighs around 10g, and the shell is 1.0mm thick, making kernel extraction easy. The kernel extraction rate is 56%–60%, and the kernels are plump and yellowish-white. Liaoning No. 4: The nut is round, with a smooth and attractive surface. It is medium-sized, with a single fruit weight of 12–13g. The shell is 1.2mm thick, and the suture line is tight, allowing for whole kernel extraction. The kernel extraction rate is 56%–60%. The kernels are light in color. Liaoning No. 7: The nut is round, with shallow and sparse grooves on the shell surface, making it relatively smooth. The suture line is narrow and flat. The single fruit weighs 10.7g, and the shell is 0.9mm thick. It can be cracked with a finger, and the whole kernel can be easily extracted. The kernel extraction rate is 62.6%, and the kernels are full and plump, yellowish-white. Gift No. 1: The nut is oblong-round, with a round base and a slightly pointed top. The shell surface has few and shallow grooves, is smooth and aesthetically pleasing, and the suture line is narrow and flat, tightly bound. The nut weighs 9.7g, the shell is 0.6mm thick, and it can be cracked with a finger. The whole kernel is extremely easy to extract, with a kernel extraction rate of 69%–73%. The kernels are very full, plump, yellowish-white, and of excellent quality. Gift No. 2: The nut is oblong, with a round base and a slightly pointed top, and is relatively large. The single fruit weighs 13.5g. The shell surface has relatively shallow grooves, is smooth, and the suture line is narrow and flat, tightly bound. The shell is 0.5–0.7mm thick, can be cracked with a finger, and the whole kernel can be easily extracted. The kernel extraction rate is 67.4%–73%. 4.2 Internal Quality Indicators: Walnut kernels are rich in nutrients. Their fat content is 60%–75%, and the fats contain a large amount of fatty acids (oleic acid, linoleic acid, linolenic acid) and unsaturated fatty acids, among which linoleic acid, which has the most significant medical and health benefits for humans, accounts for over 65%. The protein content is 15%–29%, with most of it being highly absorbable protein, reaching up to 96%—the highest compared to soybeans, peanuts, hazelnuts, almonds, and eggs. The 18 types of amino acids contained in the kernels make up about 20% of the content. The kernels also contain trace elements absorbable by the human body, such as phosphorus, potassium, calcium, magnesium, manganese, copper, iron, and zinc. They also include various vitamins, carotene, thiamine, riboflavin (VB2), ascorbic acid, VI, VC, VE, and others. Per 100g of fruit: 63g fat, 22.3g protein, 3.67g moisture, 2.4mg acid value, 0.05g peroxide value, 0.18mg lead. 4.3 Safety Requirements: Suizhong walnuts are produced strictly in accordance with the green food standard system issued by the National Ministry of Agriculture. The specific standards are as follows: NY/T391-2000 Green Food Production Environment Technical Conditions, NY/T393-2000 Green Food Pesticide Use Guidelines, NY/T394-2000 Green Food Fertilizer Use Guidelines.