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The genus Citrus in the Qingjiang River, the genus Rutaceae, is mainly produced in Yansongping Village, Yuxiakou Town, Changyang Tujia Autonomous County. Due to abundant rainfall and abundant sunshine in the Qingjiang River valley, the average temperature is 17.5 °C, the lowest temperature is -3 °C, and the annual effective accumulated temperature is 5500 °C. The Qingjiang citrus fruit grown under this unique climatic condition is straight, bright, sweet and delicious. The slag has a weight of more than 130 grams and a soluble solid content of more than 13.5%. It is the best of Changyang citrus. It was awarded the title of Hubei Province Quality Fruit in 1985, 1987 and 2000, respectively. The Ministry of Agriculture's A-level green food certificate has been in short supply since its product launch.
Qingjiang ponkan has a cultivation history of nearly 20 years in Changyang. In 1984, Changyang used the United Nations loan to vigorously develop citrus in the Qingjiang River valley region, and introduced nearly a thousand citrus fruits while introducing a large number of tangerines. After a natural selection, the mandarin stands out for its superior quality in all its introductions. In 1989, Li Changzao began breeding individual citrus plants in Yansongping. In 1993, he identified three excellent single plants. After one year of self-propagation and self-cultivation, in 1994, citrus cultivation became a scale. In 1996, Yansongping Village citrus The area is more than 100 acres.
The Changyang County Party Committee and the county government attach great importance to the production of citrus fruits, and have always taken it as an important way for farmers to increase their income and industries with distinctive advantages: First, the scale of the base will be strengthened. After ten years of development, the citrus base has been established in 38 villages in 5 towns and towns suitable for the growth of citrus. The county now has 20,000 mu of mandarin orange, of which 10,000 mu has been planted. In 2002, the output reached 1,500 tons and the output value was 3 million yuan. The second is to improve the quality and safety of ponkan. On the one hand, adopt the method of “going out, please come in” to strengthen the promotion and application of science and technology, regularly arrange the citrus technicians in the county to go out to study, and hire a group of well-known citrus experts and scholars from China to teach practical techniques to guide citrus production. . A farmer correspondence university was established at the base of the citrus citrus, and the citrus production technology was taught by the agricultural technicians. On the other hand, target control is implemented in the production of ponkan, strict control of the amount of chemical fertilizers and chemical pesticides, and the use of formula fertilization and integrated pest control techniques to make the application rate of chemical fertilizers less than 30% of the total application rate. The third is to create a citrus brand. In 1999, the county's citrus was registered with the “Qing-” trademark, and in 2002 it was declared “A-level Green Food Certificate” issued by the Ministry of Agriculture. Three citrus waxing production lines have been introduced to improve the grading, packaging, storage and preservation levels. The citrus boutique packaging box has also been designed and printed to make the commercial processing of citrus. At present, Qingjiang ponkan has successfully entered the supermarkets in Wuhan and other places.
Qingjiang citrus has become one of the regional pillar industries of the county. The next step is to focus on: First, enter the leading enterprises. In terms of capital and technology, it has planned and focused support for Qingjiang Citrus Company to enhance its market competitiveness. The second is to further build and protect the "Qing-" citrus brand. It is necessary to gradually improve the anti-counterfeiting ability of its special packaging boxes and special sealing glues, protect the brand, and use the brand to improve efficiency and increase revenue. The third is to scientifically adjust the structure of early, middle and late ripe varieties of ponkan and improve the storage and preservation technology of citrus, so that ponkan can be marketed in the off-season of citrus sales.
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