The fresh lily bulbs of Jiangyou Lily are large, uniform in uniformity and white in color; the shape is unique and the scales are peach-shaped, the sheets are wide, short and thick; the meat is crisp and juicy, juicy and sweet. The dried lily slices are milky white, slightly brownish yellow, and the flesh is slightly tough; the taste is slightly sweet and bitter. Containing a variety of functional ingredients such as lizards, polysaccharides, vitamins and trace elements, it has various functions such as moistening lung and relieving cough, clearing heart and soothing, replenishing vital energy, beauty and beauty, anti-fatigue, anti-oxidation, anti-cancer, anti-cancer and anti-cancer.

Through the exhibitions at major international and domestic food and agricultural products fairs, its dual characteristics of medicine and food and its unique quality have been greatly recognized by the market and consumers, and have been exported to Shanghai, Beijing, Guangdong and Shenzhen. Hong Kong, the Netherlands, South Korea and other major regions at home and abroad have broad market prospects and huge economic potential. In 2014, Jiangyou Lily was named one of the first special oil products of Jiangyou, “Jiangyou Eight Products”. In May 2015, Jiangyou Lily series products obtained China Green Food Certification.

Quality technical requirements for Jiangyou Lily I. Variety of Sichuan Lily and Dahua Juan Dan II. The Pingba area within 500m~1000m above sea level, the texture is sandy loam, organic matter content ≥2.33%, pH value 5.5~6.5, soil thickness ≥20cm . Third, cultivation management 1. Seed ball: Lily bulb weight 30g ~ 50g, with its scales to grow 1 year of bulbs. 2. Planting: Planting from mid-August to mid-November every year. The planting depth of the bulb is 6-10cm. Planting density ≤ 12,000 plants / 667 m2. 3. Fertilization: Apply 190 kg of organic fertilizer per 667 m2 per year. 4. Harvesting: Harvesting in the first half of August after planting, picking up sunny days or soil when the soil is dry. 5. Production water: Groundwater in the area of ​​production, the water quality meets the national drinking water standards. 6. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. Fourth, Jiangyou Lily processing 1. Processing process: Fresh lily: remove the mother root, fibrous roots and soil - peeling (not peeling) - cleaning - draining - grading packaging - finished lily dried tablets: fresh lily - peeling - cleaning - blanching - Cooling - color protection - draining - drying - grading packaging - finished product. V. Quality characteristics 1. Sensory characteristics: Fresh lily: fresh lily bulbs are large, uniform in uniformity, white in color; shape is unique, and the scales are peach-shaped, wide, short and thick; meat is crisp and tender It is juicy and sweet. Dried lily slices: The dried lily slices are milky white, slightly brownish yellow, and the meat is slightly tough; the taste is slightly sweet and bitter. 2. Physical and chemical indicators: Fresh lily: starch content ≥ 15%; total sugar ≥ 8%. Dried lily tablets: water content ≤ 8%; starch content ≥ 30%; total sugar ≥ 12%. 3. 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 Jiangyou Lily may apply to the Jiangyou Food and Drug Administration and the Industrial and Commercial Quality Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the General Administration of Quality Supervision, Inspection and Quarantine for approval. . The testing mechanism of Jiangyou Lily is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.