Leijiadian Thin-Skinned Walnuts

Leijiadian Thin-Skinned Walnuts

Leijiadian thin-skinned walnuts are a protected geographical indication product.

　　　　Leijiadian thin-skinned walnuts are renowned both domestically and internationally for their thin shells, thick meat, and rich nutritional content. Known as China’s “Number One Walnut Township,” their selling price has been rising year by year. In recent years, the price has reached over 50 yuan per jin, yet they remain in high demand.

　　The production area of Leijiadian thin-skinned walnuts includes the administrative regions of 15 townships currently under jurisdiction in Jianchang County, Liaoning Province: Leijiadian Township, Erdawanzi Mongolian Township, Niangniangmiao Township, Datun Town, Heshangfangzi Township, Yangmadianzi Township, Guzhangzi Township, Bajiazi Town, Linglongta Township, Xiaodeyingzi Township, Yaowangmiao Town, Bashihan Township, Yangshuwanzi Township, Suzhuyingzi Township, and Tangshenmiao Town.

　　Quality and Technical Requirements for Leijiadian Thin-Skinned Walnuts

　　I. Varieties

　　Such as Liaoning No. 1, Gift No. 1, etc.

　　II. Site Conditions

　　Altitude within the production area ranges from 200m to 600m. Soil types include sandy loam, light loam, or medium loam, with organic matter content ≥1.0% and pH value between 6.5 and 8.0.

　　III. Cultivation Management

　　1. Seedling cultivation: Grafting rootstocks with scions to form commercial seedlings for planting, either in spring or autumn. Spring planting is from late March to late April, after soil thawing and before bud sprouting. Autumn planting is from October to November, after leaf fall and before soil freezing.

　　2. Pruning and shaping: Conducted after fruit harvest and before leaf fall, or after bud break and leaf expansion in spring. Bearing trees are best pruned in autumn, while young trees can be pruned in spring.

　　3. Flower and fruit management: Remove 90% to 95% of male flowers when male flower buds on bearing trees begin to swell, during the peak fruiting period.

　　4. Harvesting: From September to October, when the husk (green shell) turns yellowish-green and more than one-third of the fruits naturally crack or shed their green shells.

　　5. Environmental and safety requirements: The use of pesticides, fertilizers, and other inputs must comply with national regulations, and environmental pollution must be avoided.

　　IV. Processing

　　1. Husk removal: Done through stacking and retting, or chemical treatment.

　　2. Cleaning: Walnuts are cleaned promptly after husk removal to remove surface impurities.

　　3. Drying: After rinsing and draining, spread out to dry with no more than two layers of fruit.

　　4. Storage: Store in a cool, dry, ventilated, and shaded environment.

　　V. Quality Characteristics

　　1. Sensory characteristics: Thin shell, clean shell surface in natural yellow-white color. Tight sutures, nearly round shape, and uniform size. Plump kernel with yellow-white or amber-colored pellicle, possessing the inherent aroma of walnuts. Crisp texture, mild astringency, and easy to extract whole kernels.

　　2. Physicochemical indicators: Transverse diameter ≥28.0 mm, average fruit weight ≥8.0 g, shell thickness ≤1.3 mm, kernel yield ≥48.0%, empty shell rate ≤2.0%, moisture content ≤8.0%, fat content ≥63.0%, protein content ≥11.0%.

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