Basic Introduction to Pingwu Walnuts
Pingwu walnuts refer to walnuts produced within the administrative region of Pingwu County, Sichuan Province. Due to the suitable climate and soil conditions in Pingwu County for walnut tree growth, the walnuts produced are large, have thin shells, yellow kernels, excellent quality, and are non-harmful. They are highly favored by consumers both domestically and internationally. The product has passed A-level green food certification by the China Green Food Development Center and has been included in the Catalogue of China's National Geographical Indication Protected Products.
Nutritional Value
Walnuts contain rich lecithin, vitamins, and other substances that are components of brain structure, which is extremely beneficial for fetal brain development. At the same time, walnuts have spleen-strengthening, appetite-stimulating, lung-moistening, and kidney-strengthening properties, which are very significant for the metabolism of pregnant women themselves. In addition, the benefits of walnuts for children's brain development go without saying, and the vitamins and calcium, zinc, etc., they contain directly affect the development of children's vision. Middle-aged and elderly people who eat an appropriate amount of walnuts daily can effectively lower harmful cholesterol levels in their blood, protecting their hearts and blood vessels. Studies show that patients with gallstones who persist in eating an appropriate amount of walnuts daily for three months experience a marked improvement in their condition. Moreover, besides being frequently used clinically to treat common ailments in middle-aged and elderly people such as hypertension, coronary heart disease, pulmonary emphysema, and stomach pain, walnuts also have the effects of improving memory and resisting aging.
Product Characteristics
The nuts are nearly round, with a flat seam line, shallow shell pattern, underdeveloped inner folds, easy to peel, allowing whole or half kernels to be removed. The kernel color is milky white or pale yellowish-white, full, high kernel yield, rich flavor, and mild bitterness.
Processing Method
Harvesting, processing, and storage.
1. Harvesting Period: When the green outer skin changes from green to yellow, and some fruit tops crack open, and the inner folds turn black, harvest in batches.
2. Processing:
(1) Removal of Green Outer Skin: Use the heap fermentation method or mechanical removal method to remove the green outer skin; do not use chemical removal methods. For the heap fermentation method, the heap thickness should be ≤50 cm, the duration ≤72 hours, and the temperature controlled at 20°C to 25°C, with cooling in between.
(2) Washing Treatment: Wash with clean water; do not use chemicals for bleaching.
(3) Drying Treatment: Air-dry or oven-dry until the kernel moisture content is ≤7%.
3. Storage: Storage period at room temperature ≤240 days; storage period under low temperature ≤360 days.
Awards and Honors for Pingwu Walnuts
Pingwu was once one of China's top ten walnut-producing counties and has always been a major walnut-producing county in Sichuan Province. Pingwu County attaches great importance to the development of walnut planting and supports farmers through various means with policies, funds, technology, etc. Through efforts, the reputation of Pingwu walnuts has become increasingly prominent: in August 2010, the “Fuyuan Longmenshan” brand walnuts, applied for by the Shikan Walnut Professional Cooperative of Pingwu County, passed A-level green food certification by the China Green Food Development Center and were granted the right to use the green food logo, marking their entry into domestic and international high-end markets. In October 2010, the Shikan Walnut Professional Cooperative participated in the China Green Food Expo.