Cactus

Cactus

　　The Mexican 'Milpa Alta' edible cactus is native to the tropical and subtropical semi-desert regions of central Mexico. It is a perennial evergreen succulent herbaceous plant. Through continuous selective breeding, improvement, and domestication, its stems have become thick, large, and spineless, offering multiple health benefits such as wellness support, therapeutic properties, and edibility. It is one of the rare and precious varieties in the world today.

The 'Milpa Alta' edible cactus is hailed as a super healthy vegetable of our time because, compared to ordinary vegetables, it is high in potassium, calcium, and dietary fiber. These nutrients help ensure the proper functioning of bones, teeth, and the brain, reduce the incidence of vascular diseases, maintain the body’s metabolism, and balance the body's acid-base levels through its organic acids. Additionally, triterpenes found in the plant can help eliminate carcinogens within human cells.

Like all vegetables, the 'Milpa Alta' edible cactus can be prepared in various ways—served cold, stir-fried, used in soups, grilled, fried, or made into fillings—and can be paired with other foods in countless combinations. Moreover, like tomatoes, it has qualities of both fruit and vegetable. Its tender pads can be eaten raw after washing, still offering a delightful taste.

In early 1999, the National Ministry of Agriculture introduced 'Milpa Alta' cactus seedlings from the Milpa Alta region of Mexico for trial cultivation, which proved successful. Subsequently, Asia’s largest 'Milpa Alta' cactus production base was established in Hainan.

At the end of April 2002, China introduced 100 seedlings from the Ministry of Agriculture's 'Milpa Alta' cactus planting base for trial cultivation. The effort was successful, and production has since reached a preliminary scale, with seedlings now available for purchase for propagation and consumption.

Jinbei Town, Jinhu County 'Milpa Alta' Edible Cactus Science and Technology Development Demonstration Garden