Dali, the hometown of five golden flowers, has a long and splendid history and culture. The beautiful scenery of the four seasons and the colorful ethnic customs are like a pearl shining in the southwestern side of the motherland. Here, the mountains and rivers are beautiful, the people are rich, the products are rich, and the unique geographical location and climatic conditions have produced the walnuts with large fruit, thin shell, white, fragrant, high-yield, nutritious and well-known Chinese and foreign.

Dali walnut has a long history of cultivation and has many cultivars. It is the origin and evolution center of the walnut variety of the south of China. As early as more than 3,500 years ago, there were walnuts distributed in the Lancang River Basin. In the Dali Period of the Song Dynasty more than a thousand years ago, there were commodity walnuts in Dali Prefecture. Pelican walnut is a traditional planting variety of the people of Dali. Over the years, in the hot land of Dali, the mass cultivation of walnuts has become a common production habit, and it has become a planting variety that thousands of households in Dali Prefecture have loved. Twelve counties and cities, and in the province and even in many parts of the country have introduced 漾濞 walnut as the main plant variety, greatly improving the popularity of 漾濞 walnut varieties. Every year in the walnut harvest season, the rural areas and towns in Dali are very busy and lively. Harvesting, peeling, baking, transportation, the county towns and towns and towns of the whole state are people coming and going, forming a walnut trade gathering. With the rapid development of the walnut industry, the walnut trade is booming, the walnut high-yield cultivation technology exchange, walnut product processing and discussion, trade negotiations, agricultural and sideline products transactions have formed a large trade market. In order to enhance the popularity of Dali's walnut products, in 2008, the Dali State Party Committee and the State People's Government decided to hold the “China • Dali 漾濞 Walnut Festival” from September 1st to 30th in the main walnut producing area of ​​our state. At the annual walnut festival, not only the Yunnan walnut industry science and technology forum was held, the scientific cultivation techniques were discussed, and the walnut culture was explored and developed. At the same time, the walnut food culture with local characteristics was vigorously promoted. Nearly 10 kinds of walnuts with walnut as the main raw material have been developed. A variety of walnut products with rich flavor and flavor have been dumped by tourists from all over the world. The sweet tea in the “Bai Sandao Tea”, which is mainly composed of walnut kernels, is more mouthful. It is fragrant and has a long aftertaste. Entering the Yijia cottage, the warm and hospitable host will surely hold a plate full of yellow and white walnuts and a bowl of honey to greet the guests, walnuts and honey, and taste more fun.

Technical requirements for the quality of eucalyptus walnuts 1. Variety of large foam walnuts, Rao walnuts, round pineapple walnuts, maiden walnuts, tongzi walnuts, vesicle walnuts. Second, the site conditions are within the range of 1600m to 2600m, and the soil texture is deep, loose sandy loam with red soil, yellow red soil, yellow soil, yellow brown soil and purple soil. The soil pH is 5.5 to 8.0 and the soil organic matter content is ≥1%. The slope direction is a sunny slope, a semi-sunny slope and a semi-shady slope. Third, cultivation management 1. Seedlings: grafting and breeding with iron walnut seedlings as rootstocks. 2. Colonization: The planting time of bare root seedlings is from mid-December to mid-February of the next year; bagging can be transplanted all year round. Planting density ≤ 150 plants / hm2. 3. Fertilization: mainly organic fertilizer. Apply organic fertilizer no less than 9000 kg/hm2 per year. 4. Plastic pruning: trimming after harvesting to dormancy. The tree shape is mainly based on evacuation and natural happiness. 5. Fresh fruit harvesting: When more than 1/3 of the whole plant is naturally cracked, it is harvested. 6. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. 4. Processing 1. De-greening: It is not easy to remove the green skin on the day of harvesting, and peeling off in time after stacking. 2. Drying: drying or smokeless drying until the nut moisture content is ≤ 8%. V. Quality characteristics 1. Sensory features: varieties of fruit shape shell surface features shell color kernel color mouth feel large bubble walnut flat spherical, top protruding, base curved. The shell surface is more, smaller, and deeper, and the suture is generally and tight. Yellow-white or light amber yellow-white scent, no odor-like lacquered walnut spheroidal shape with a pointed tip and a sharp base. The engraving points are small, large and shallow, and the sutures are relatively flat and tight. Yellowish white or light amber yellowish white scent, non-scented maiden green walnut spheroidal shape, the top is gradually pointed, the base is more flat, smaller, deeper; the suture is thicker, bulging and tight. Yellow-white or light-amber skin purple kernel white and strong, non-scented round pineapple walnut round, flat, shoulder flat surface pitting point is deep and large; suture line is tight, thick, protruding. Yellowish white or light amber yellowish white or brownish white scent, slightly astringent yam fruit walnut round shape, spherical at the bottom, pointed at the top. The pitting is less, small, and shallow; the suture is tight, thick, and bulging. Yellow-white or light-amber yellow-white scent, non-scented scented walnut spheroidal, flat base, sharp tip. The shell surface is convex and concave, with more points, small and shallow points; the suture is fine and compact. Yellowish white or light amber yellowish white flavor, no astringency 2. Physical and chemical indicators: variety single fruit weight (g) transverse diameter (mm) kernel yield (%) fat content (%) protein content (%) large foam walnut ≥ 15.2 ≥33≥57.3≥67.8≥14.5 Rao walnut≥9.4≥29≥50.5≥60.1≥14.6 Niangqing walnut≥11.4≥29≥42.3≥55.2≥14.9 Round pineapple walnut≥11.1≥32≥48.3≥57.0≥14.6 Tongzi walnut ≥14.3≥32≥45.1≥62.1≥15.6 blister walnut ≥8.1≥28≥59.4≥65.6≥15.53. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production of peony walnuts may apply to the Quality and Technical Supervision Bureau of Dali Bai Autonomous Prefecture of Yunnan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Yunnan Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. . The statutory testing agency for 漾濞 walnut is designated by the Yunnan Provincial Bureau of Quality and Technical Supervision.