We Started Planting Konjac
Apr 21, 2025
Recently, our farmers have been sowing seeds at a thousand-acre konjac planting base in Sichuan. As a benchmark for China's high-quality konjac low carb food industry, we meticulously select premium shirataki varieties and adopt a comprehensive organic cultivation model.
White konjac is particularly precious due to its stringent growth environment and low yield. Its corms are plump, and its glucomannan content reaches over 60% (far exceeding common varieties), which not only imparts a more delicate and elastic texture to the product but also boasts exceptional dietary fiber nutritional value. We adopt scientific planting methods based on Sichuan's altitude and terrain conditions, allowing the konjac seedlings to fully absorb nutrients and thrive.
Organic Cultivation
From sowing to harvest, we adhere to the "three no's" principle-no chemical pesticides, no synthetic fertilizers, and no growth hormones to create safe ingredients :
Natural Pest Control
Employing physical pest control, bio-bactericides, and natural enemy control technologies to build an ecological balance.
Nutrient Supply
Nourishing the soil with natural fertilizers such as fermented cow and sheep manure and wood ash to ensure nutrient cycling.
Manual Management
Workers take shifts to watch and supervise at all times; manual weeding is adopted to avoid damage to the roots and stems from chemical agents.
High-Quality Konjac Products
"Good raw materials are the key to the product." We insist on using raw materials supplied by our planting base, ensuring full control from seedling selection and field management to harvesting and processing. The harvested konjac undergoes pure water cleaning, low-temperature grinding, and pure physical processing, preserving its natural flavor and nutrition, truly achieving "no heavy metal residues, no pesticide residues, and no additives." The unique gel of shirataki gives it a crisp and smooth texture, which can be transformed into vegan hot pot ingredients like vegetarian tripe or made into low-calorie, high-fiber, gluten-free alternatives. We innovate and develop (shirataki knots, konjac low-calorie noodles, and diet konjac jelly) with modern technology, all meeting the urban population's pursuit of light meals, calorie control, and clean labels.
Currently, the base has completed the initial planting of seed tubers, with a harvest expected in November. Looking ahead, we will continue to focus on organic cultivation as the core, promoting the green upgrading of the konjac industry, so that more consumers can enjoy high-quality konjac gut-healthy superfoods derived from nature.