Taoluo celery [Shandong Rizhao specialty]

What is Taoluo celery? Authentic Shandong Rizhao specialty: Taoluo celery

Content summary:Do you want to know what Taoluo celery is? This article is a detailed introduction toShandong Rizhao specialty - Taoluo celery. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Taoluo celery. The full text takes about 5 minutes to read, mainly including the basic introduction of Taoluo celery and the product characteristics of Taoluo celery? Wait

Basic introduction of Taoluo celery

Taoluo celery has green leaves and yellow stems, hollow and gluten free, fresh and tender, crispy, delicious taste, and rich nutrition. Taoluo celery has a unique process of fresh storage. Through fresh storage, not only does it prolong the sales cycle, but it also allows most of the nutrients in celery leaves to flow back to the stem and roots, making the stem more nutritious and the taste more tender, crisp, and fragrant. The specific method is to cultivate seedlings in late June, and move them into a simple small arch shed in early August. In late November, when the celery grows to over 90 centimeters, surround the celery shed with grass curtains. The grass curtains on top of the shed are partially lifted during the day to control the temperature inside the shed at -2 ℃ -0 ℃. This way, the celery can be stored for about 2 months, increasing its commercial value. This is also the result of learning and research by agricultural technicians in Taoluo Town

Taoluo celery has a cultivation history of over a hundred years. Due to the unique soil and water quality in the local area, the celery produced is renowned for its green leaves, yellow stems, hollow, gluten free, fresh, tender, crispy, delicious taste, and rich nutrition in Rizhao and surrounding areas. After testing, the calcium, iron, and zinc content of Taoluo celery are 2 times, 3 times, and 2 times that of ordinary celery, respectively. Speaking of the history of celery cultivation, Ding Lizhi, an 85 year old man from Dongliangtou Village in Dongshi, spoke eloquently: "Since I thought about it, Shiliang celery has been well-known far and wide. Although celery was not worth much at that time, its reputation was well-known!" It is reported that by 2011, the area of Taoluo celery had developed to 1300 hectares, including 600 hectares of winter warm greenhouses, 500 hectares of spring greenhouses, and 200 hectares of open land. The annual trading volume reaches 90000 to 70000 tons, making it the largest professional celery production base in the city

Regional Scope

Taoluo Town is located at latitude 35 ° 19 ˊ 35.98 "-35 ° 13 ˊ 56.3" north and longitude 119 ° 24 ˊ 21.24 "-119 ° 20 ˊ 43.47" east, with an altitude of 2-15 meters. The total area of the town is 100 square kilometers, with a coastline of 16.5 kilometers. It governs 75 administrative villages, with a population of 68000 and a cultivated land area of 4000 hectares. It governs 52 administrative villages in the entire town, with a protected planting area of 1300 hectares and an annual total output of 97000 tons

1. External sensory characteristics: "Taoluo celery" is 90-100cm long, with green leaves and yellow stems, hollow and gluten free, fresh, tender and crispy

2. Internal quality indicators: "Taoluo celery" is nutritious. Among them, celery contains vitamin C ≥ 15.0mg/100g, crude fiber ≤ 1%, calcium ≥ 70.0mg/100g, zinc ≥ 2.4mg/kg, and iron ≥ 12.0mg/kg. The content of calcium, iron, and zinc is 2 times, 3 times, and 2 times that of ordinary celery, respectively. Celery is also rich in carotenoids and various vitamins, which are very beneficial to human health. And celery leaves and stems contain volatile mannitol, which has a unique aroma, can enhance appetite, and also has health benefits

3. Safety requirements: Clearly define the name, specific content, and relevant laws and regulations of the national mandatory technical specifications followed for product market access registration. Follow the requirements of green food safety