Jianchang Red Taro

Jianchang Red Taro

Jianchang Red Taro is a geographical indication certification trademark.

Jianchang Red Taro is a product with geographical indication for agricultural products.

　　Spleen-nourishing and stomach-benefiting Red Taro — a new concept in food

　　Jianchang Red Taro has a distinctive taste and high nutritional value, making it a green food choice for hotels and restaurants, as well as a new favorite on dining tables. It also serves as a great gift option for visiting relatives and friends. Commonly known as “taro” or “yam,” with the scientific name *Colocasia esculenta*, it belongs to the Araceae family and is also called “Kuiyu.” Originally a wild taro, it has evolved into an excellent variety through long-term natural selection and artificial cultivation. It has been grown in Jianchang, Jintan City, for over 400 years. Under the unique geographical and climatic conditions of Jianchang, influenced by the local microclimate, it has gradually developed into a renowned local specialty product that combines color, aroma, and taste (it is called “Red Taro” because of its slightly red skin and sweet flavor). Its quality far surpasses that of taros from other regions. As early as the Qing Dynasty, Red Taro was offered as a tribute to the imperial court at the end of each year, winning the favor of royalty. Red Taro is a natural green food with high nutritional value. Its tubers contain up to 70% starch, making it suitable both as a staple food and a vegetable. It is a nourishing food suitable for all ages and a valuable vegetarian tonic for autumn. It is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins, and 18 kinds of amino acids essential for the human body. Traditional medicine believes that taro is sweet, pungent, and neutral, and benefits the digestive system. It helps strengthen the stomach, promote bowel movement, relieve constipation, nourish the liver and kidneys, and enrich essence and marrow. Additionally, Red Taro has certain medicinal properties. According to *Compendium of Materia Medica*, taro “relaxes the intestines, eliminates dysentery, and strengthens the spleen and stomach.” It is beneficial for hypertension, high blood lipids, and diabetes, making it an ideal health and longevity food in modern times. The text states: “Taro tastes pungent, is smooth, and slightly toxic,” but can “relax the intestines, enrich the skin, smoothen the middle energizer, cool phlegm, relieve irritability and thirst, make people fair and plump, stimulate appetite, and unblock intestinal blockages. When eaten by women after childbirth, it helps remove blood stasis and dead tissue. Cooked with fish, it greatly relieves flatulence, regulates the middle energizer, and supplements deficiencies.” Produced in Jianchang, Red Taro features red skin, white flesh, and a special fragrance, which has won widespread popularity among consumers. It has successively received awards such as “Changzhou Famous, High-quality, Special, and New Agricultural Products” in 1998 and 2001, was recognized as an “Jiangsu Pollution-Free Product” in 2002, and won the “Citizens’ Most Satisfactory Product Award” and “Best-Selling Agricultural Product Award” at the second and third Jiangsu Famous, High-quality, Special, and New Products Expos... **How to eat Red Taro:** 1. Roast directly, peel, and dip in seasonings. 2. Wash and cook with beans, vegetables, meat, or peanuts to make savory porridge. 3. Peel, wash, and steam or boil for direct consumption. 4. Peel, wash, cut into desired shapes, and use with other ingredients to make soups or dishes. 5. Peel, wash, grind, and make into various sweet cakes or snacks.

　　With government support and the drive of cooperatives, while expanding planting areas, Jianchang Red Taro continues to improve in industrial development, standardized production, and branded marketing. Jianchang Weir now has over 5,000 acres of high-yield and efficient Red Taro production bases. It has passed the Jiangsu Province Pollution-Free Agricultural Products certification and the national Green Food certification, and has been rated as a Changzhou Famous and Special Agricultural Product and a Jiangsu Famous Agricultural Product. For many consecutive years, it has won the “Consumers’ Best Satisfaction Award” and the “Best-Selling Agricultural Product Award” at agricultural expos across the country. Jianchang Red Taro is available around the end of August each year and sells out before December.

　　At the on-site verification and sensory evaluation meeting for the Jianchang Red Taro geographical indication product, the expert panel concluded that Jianchang Red Taro has fine, powdery, and glutinous flesh with uniform texture, smooth mouthfeel, and a unique aroma, meeting the typical quality characteristics required for geographical indication products. The expert panel hopes that the city will properly balance protection and development, tradition and modernity, as well as intra-regional and inter-regional relationships during the industrial development of Red Taro, so as to build a strong local brand and transform this “small product” into a “big industry.”

　　Jianchang Red Taro

　　Geographic Scope

　　“Jianchang Red Taro” is produced in Jianchang Weir, the largest weir in Jintan City, Changzhou, Jiangsu Province. The suitable planting areas include Caijia Village, Lüqiu Village, Dizhuang Village, Xiacao Village, the Farming Base, Jianchang Village, Tianhu Village, Jingzhuang Village, Yangjiashè Village, and Xinhe Village in Zhixi Town, covering a total area of about 5 square kilometers. The geographical coordinates are between 31°09′–32°04′ north latitude and 119°08′–120°12′ east longitude. The suitable production area for Jianchang Red Taro is 480 hectares, with an annual output of 10,500 tons and an annual output value of over 52 million yuan.

　　Product Quality Characteristics

　　1. External sensory characteristics: Oval shape, covered with red scale-like hairs, light brown outer skin, sparse and even external ring patterns, long terminal bud, and pink-colored top. 2. Internal quality indicators: Protein ≥2.8–3.2 g/100g, fat ≤0.09 g/100g, starch ≥15.5–16.2 g/100g. 3. Safety requirements: Red Taro complies with the *Pollution-Free Food – Tuber and Root Vegetables* (NY/T 5221-2005) standard.