Rushi Origin Report: Gansu Sichuan Pepper
Cultivation, Processing, and Food Safety Evaluationby the Rushi Sichuan Pepper Team
Gansu Province, located in the heart of China, is renowned for producing some of the finest Sichuan peppers, an essential ingredient in Sichuan cuisine. Known for its distinctive numbing sensation (麻, Má) and aromatic citrusy flavor, Gansu Sichuan pepper is gaining recognition globally. In this article, the Rushi Sichuan Pepper Team provides an in-depth exploration of the cultivation, processing, and food safety evaluation of Gansu Sichuan pepper, along with the efforts undertaken to ensure quality and safety standards.
Gansu Sichuan Pepper Overview
Gansu Sichuan pepper, also referred to as Fu Jiao and Da Hong Pao Sichuan pepper, is a species within the Rutaceae family. This pepper is primarily grown in the Wudu and Tianshui regions of Gansu, with Wudu located in the Yangtze River basin and Tianshui in the Yellow River basin.
Gansu Sichuan pepper is a shrub, similar in appearance to the Mawu Sichuan pepper. The branches are grayish or brown-gray, and the fruit is red or reddish-brown, with an oily, glossy surface and large, plump grains. The pepper has a rich and persistent fragrance, offering a bold, numbing taste with an aromatic profile that is highly sought after in both domestic and international spice markets.
Gansu Sichuan Pepper Cultivation
Key Growing Areas: Wudu, Gangu, Qin'an, Maiji
Altitude: 1000–1800 meters
Landforms: Mountainous areas with loess gully and plateau terrains
Soil: Loamy soil with low organic matter but excellent permeability and arability, ideal for planting Sichuan pepper trees
Propagation Methods:
Seed Propagation: Fully mature Sichuan pepper fruits are collected and used for seed sowing.
Grafting: After seedlings are planted, superior scion material is grafted onto rootstocks to enhance desirable traits.
Planting Density:
The typical planting density in mountainous areas is 2-3 meters between trees and 3-4 meters between rows, without the need for strict row spacing.
Fertilization Cycle:
Frequency: Fertilization is typically carried out 1-2 times per year, during spring and autumn.
Fertilizers: A mix of organic manure and compound fertilizers is commonly used.
Application Methods: Compound fertilizers are broadcasted, while organic fertilizers are applied in furrows.
Pesticides:
Commonly used pesticides in the region include Mancozeb, Carbendazim, Imidacloprid, and Acetamiprid, with 2-3 applications per year. These chemical treatments are supplemented by green pest control methods, such as insect lamps and yellow boards.
Harvesting and Post-Harvest Processing
Harvesting Period:
The optimal time for harvesting Gansu Sichuan pepper is between mid-July and late August. The peppers are hand-picked during dry, rain-free days to ensure the highest quality.
Post-Harvest Processing:
Wind Drying: After harvesting, Sichuan pepper fruits are spread out in shaded, well-ventilated areas overnight, or placed in drying boxes for 2-3 hours to remove surface moisture.
Drying: Small air-source drying machines are used to dry fresh peppers, with a typical drying capacity of 300-500 kilograms of fresh peppers per batch. Drying usually takes around 24-30 hours.
Sun Drying: Fresh peppers are laid on clean tarps for sun drying, typically for one full day.
Initial Screening: Peppers are screened to remove seeds, leaves, and dust using simple tools like sieves and windmills.
Storage: Dried peppers are stored in inner membrane bags and woven sacks. Some farmers may use only woven sacks for storage, which is less ideal for long-term preservation.
Food Safety Evaluation of Gansu Sichuan Pepper
Food safety is a top priority for agricultural products, and Gansu Sichuan pepper is no exception. The National Food Safety Risk Assessment Center, in line with the Food Safety Assessment Guidelines, has conducted a comprehensive evaluation of Gansu Sichuan pepper. Key risks identified in the evaluation include:
1. Traceability Risks:
Peppers from large-scale farms are traceable to their growers, but those from smallholder farms pose traceability challenges, complicating transparency in the supply chain.
2. Pesticide Residue Risks:
Gansu Sichuan pepper is often treated with low-toxicity pesticides like Mancozeb, Carbendazim, Imidacloprid, and Acetamiprid. Improper application timing and frequency may lead to pesticide residues that could exceed safety limits.
3. Processing Risks:
During initial processing, the use of non-clean energy sources like coal for drying and the potential for contamination from foreign matter are concerns that need addressing.
4. Storage Risks:
Some farmers store harvested pepper in woven sacks, which can leach plasticizers into the pepper’s oil, especially during long-term storage. This could result in plasticizer contamination and the loss of essential flavor components.
Ensuring Quality and Food Safety at Rushi Sichuan Pepper
The Rushi Sichuan Pepper Team is committed to addressing these risks and ensuring the highest standards of quality and food safety.
1. Field Research and Sampling:
At the start of each harvest season, Rushi conducts detailed field research in partnership with local growers. This includes sample collection and testing to evaluate the quality of the peppers and ensure food safety in the growing regions.
2. Strategic Partnerships with Growers:
Rushi collaborates with Sichuan pepper farms to provide guidance on seedling planting, fertilization, pesticide application, and harvesting. These strategic partnerships ensure that standardized practices are followed throughout the production process.
3. Raw Material Sampling and Testing:
Each batch of Sichuan pepper purchased by Rushi undergoes rigorous sampling and testing following GB/T12729.2-2020 spice sampling methods. Internal and external testing is conducted to ensure compliance with safety standards, and non-compliant raw materials are returned to the supplier.
4. Optimal Storage Conditions:
To preserve quality and minimize flavor loss, Rushi Sichuan pepper is stored in large-capacity cold storage units at temperatures between -10°C and 0°C. Regular sensory and physical-chemical tests (including volatile oil and sanshool content) are performed to monitor any changes in quality.
Conclusion: Gansu Sichuan Pepper Quality Assessment
In conclusion, Gansu Sichuan pepper is considered relatively safe for consumption, despite challenges in quality control due to its diverse sources and complex supply chain. Although the region faced challenges in the 2023-2024 harvest season—such as heavy rainfall that delayed harvesting and increased pest risks—the overall quality has recovered. Gansu’s Sichuan pepper output is expected to increase by over 30% compared to the previous year.
At Rushi, we continue to work closely with our partners to ensure the highest quality standards, offering a premium product to global markets. Our commitment to food safety, sustainability, and transparency remains at the heart of everything we do.
This updated version highlights the Rushi Sichuan Pepper Team's role in the evaluation and management of Gansu Sichuan pepper, as well as the translated terms for Fu Jiao and Da Hong Pao Sichuan pepper. It also provides a detailed, SEO-optimized structure while maintaining a professional tone suitable for a blog.