Xinghua has a vast water area and is known as “three-point green water and seven-point fertile soil”. It is a famous “ecological water town” in the country. Xinghua red-skinned wheat has high powder yield, low pink and white ash, and moderate gluten. High stability, good dough elasticity; good food processing performance, suitable for making high quality steamed bread and noodles, can also be used to make flower bread; good food quality, pure color and fragrance.

Xinghua rice quality technical requirements (a) varieties. The medium-late maturing varieties of Wuyujing No. 3, Huaidao No. 5, Huajing No. 6 were selected. (2) Site conditions. The soil organic matter content is ≥2%, the soil pH value is 6 to 8, the irrigation and drainage is convenient, and the irrigation water quality reaches the national standard. (3) Cultivation management. 1. Nursery: (1) Seed treatment: Soak seeds with low-toxic pesticides such as 100 grams, soaking seeds and imidacloprid for 2 days before planting to prevent seed-borne diseases. (2) Raising method: adopting dry nursery or wet breeding method. (3) Sowing date: The optimum sowing date is mid-May, and the amount of seeds suitable for each field of 667m2 (mu) is u003c20kg. 2. Transplanting: The transplanting period is mid-June, and 1.5 to 20,000 holes are planted per 667m2 (mu). 3. Field management: (1) Fertilization: Apply ≥100 kg of organic fertilizer per 667 m2 (mu), ≤20 kg to 22 kg of nitrogen fertilizer (pure nitrogen fertilizer), and the ratio of N:P:K is 1:0.5:1. (2) Water layer management: Irrigation with non-polluting river water. The rice is kept in proper moisture during the growth period, and the paddy field is kept moist in the late growth period. The water cut time is not earlier than ten days before the harvest. 4. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Harvest. More than 90% of the solid granules are harvested in time, and the cultivars are single-received, and the granules are dried and stored. (5) Processing. Processing must be carried out locally. The whole process of processing is carried out in accordance with the national rice processing quality standards, adhering to cleaning, screening, stone removal, Shibuya, three machines, white, high-pressure pure water steaming, double-sided photoelectric color selection, testing, precision packaging, etc. Processing procedures and quality monitoring and management of rice processing. (6) Quality characteristics. 1. Sensory features: the rice is crystal clear and the grain shape is moderate. When rice is cooked, the rice is complete, the rice is soft and oily, and the aroma is long lasting. The rice is not hard and sticky after it is cold. 2. Physical and chemical indicators: project 垩 white grain rate, whiteness, aspect ratio, amylose content, gel consistency, refined rice protein content index u003c30%u003c5%1.9-2.0:111.0%-20.0%≥70mm≥7.5%3. Safety requirements : Product safety indicators must meet the relevant regulations of the state for similar products.

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Producers within the scope of protection of Xinghua Red Wheat Wheat Geographical Indication Products may submit an application to the Quality and Technical Supervision Bureau of Xinghua City, Jiangsu Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Jiangsu Provincial Bureau of Quality and Technical Supervision and is The General Administration of Inspection and Quarantine announced the approval. The statutory testing agency for Xinghua Red Wheat is designated by the Jiangsu Provincial Bureau of Quality and Technical Supervision.