Yangbi Walnuts
Yangbi walnuts are known for their large size, thin shells, white kernels, aromatic flavor, high kernel yield, and oil content, as well as their rich nutritional profile. The oil content in walnut kernels averages between 65.08% and 68.88%, with some reaching up to 76.26%, which is higher than that of soybeans, rapeseed, peanuts, and sesame. The protein content typically hovers around 15%, reaching as high as 29.7%, which exceeds the protein content of eggs (14.8%) and duck eggs (13%), and is 2.1 times that of tofu and 5 times that of fresh milk. The walnut kernels are also high in net protein, with excellent digestibility and absorption, making them a source of high-quality protein. In addition, walnut kernels contain 18 amino acids, including eight essential amino acids in higher concentrations, as well as various vitamins and trace elements such as calcium, iron, phosphorus, and zinc.
Growing Environment
Yangbi County, located in Yunnan Province, is characterized by its vast area, ample rainfall, moderate climate, fertile soil, strong water retention, and adequate sunlight. The average annual temperature ranges from 9°C to 16°C, and the annual precipitation exceeds 800 mm, which is ideal for walnuts, which thrive in sunny environments. Walnuts are susceptible to waterlogging and drought, preferring moist conditions. Yangbi’s abundant water supply from the Yangbi River and the snowmelt from Cangshan Mountain creates an optimal environment for walnut growth, leading to widespread cultivation. The region is dotted with lush, fruitful walnut trees.
Yangbi’s Big Puffed Walnuts are typically round or slightly oval-shaped with narrow and prominently raised seams, and smooth shells. The kernels are large, with very thin shells (about 1 mm thick), and a high yield rate of 50% to 76.56%. The walnuts are known for their excellent productivity and superior quality.
Growing Conditions
This walnut variety thrives in areas with an average annual temperature between 11.4°C and 18°C, a coldest monthly average temperature of 3.8°C to 10.9°C, and an absolute minimum temperature of -5.8°C. Annual precipitation ranges from 700 to 1,100 mm (concentrated from May to October), with a distinct dry and wet season. It is a sun-loving species, preferring well-drained, fertile, and moist soil on the sides of valleys, mid-slopes, and lower slopes, and can grow well in limestone, red soil, yellow soil, purple soil, and brown forest soil (pH 5.5 to 7.5). Yangbi walnuts are deep-rooted with well-developed main roots and extensive lateral roots, reaching depths of 4 to 6 meters and horizontal extensions of over 10 meters in good soil conditions. Proper soil and water management, along with minimal damage during harvest, can help mitigate the occurrence of alternate bearing.
Morphological Characteristics
Yangbi walnut trees have a medium growth habit with an open tree form and a rounded crown. They bud early, exhibit a male-first flowering pattern, and produce fruit from terminal buds. This mid-maturing variety has short to medium fruiting branches with a fruiting branch rate of 52.6%, and each fruiting branch bears approximately 2.3 fruits. The nuts are flat-rounded spheres with narrow, prominent seams and smooth shells. Each nut weighs between 12 to 16 grams, has a shell thickness of about 1 mm, and the kernels are easily extracted with a yield rate of 53.5% to 57.6%, and an oil content of around 70%. The kernels are full, plump, creamy yellow, and have a fragrant flavor. Grafted trees begin fruiting in their seventh year, are highly productive, have good quality, and are relatively adaptable. Budding starts in mid-March, male flowers bloom in late March, female flowers bloom and pollinate in early April, fruit matures in late September, and leaves fall in late October. The entire growth cycle from budding to leaf drop spans 230 days.
Historical Origins
Over 3,500 years ago, walnuts were distributed in the Lancang River basin within the region.
More than a thousand years ago, during the Song Dynasty’s Dali Kingdom period, commercial walnuts appeared within Dali Prefecture.
Kangxi’s “Yunnan Tongzhi” Volume 10 records that “the walnuts of Yangbi are the best.” The “Dianhai Yuhengzhi” also notes that “walnuts from the Yangbi River are the finest, with thin shells that can be broken by hand.” This indicates that as early as the Qing Dynasty, the Yangbi River basin had already cultivated the famous Yangbi Big Puffed Walnut.
Yangbi walnuts have been a traditional crop of the Dali people. Over the years, growing walnuts has become a common practice in Dali, and it is a cherished variety among countless households in the mountainous regions of Dali Prefecture.
Production Status
By the end of 2016, walnut cultivation in Yangbi County had expanded to 245,600 acres, with 2.456 million trees, accounting for 71.2% of the county’s economic forest area. The production reached 4 million kilograms, with a value of 40 million yuan, representing 59.1% and 84.8% of the total economic forest production and value, respectively. Some farmers in major walnut-producing areas have an average walnut income of 1,430 yuan per person, while large-scale walnut growers earn over 50,000 yuan annually.
Product Honors
On November 3, 2017, at the “2017 Third China Fruit Industry Brand Conference·National Fruit Industry Poverty Alleviation Conference·China (Changsha) Quality Fruit Expo” held in Changsha, Yangbi Yi Autonomous County was awarded the “China Fruit Industry Brand Building Outstanding Contribution Award,” and Yangbi walnuts were listed on the China Fruit Industry Brand List.
On October 26, 2023, Yangbi walnuts were included in the second batch of key geographical indication application promotion guidance lists published by the National Intellectual Property Office.
Related Activities
Since 2008, the Dali Prefecture Committee and the Dali People’s Government have organized the “China·Dali Yangbi Walnut Festival” annually from September 1 to 30 in Yangbi County, the main walnut-producing area in Yunnan Province.
Distribution
Yangbi Big Puffed Walnuts are distributed throughout Yunnan Province and can grow normally at altitudes between 1,200 and 2,900 meters, with the best conditions at 1,600 to 2,500 meters. The cultivation has expanded to Guizhou, Sichuan, and Tibet.
Nutritional Benefits
- Brain Health
Walnuts are rich in proteins and essential unsaturated fatty acids, which are crucial for brain cell metabolism, nourishing brain cells, and enhancing brain function. They are particularly beneficial for pregnant women, children, and individuals with high mental workload. - Anti-Aging
The rich monounsaturated fatty acids, vitamin E, and polyphenol antioxidants in walnuts protect cells from oxidative damage by free radicals, earning them the titles “longevity fruit” and “everlasting child.” - Skin Care
Walnuts are high in squalene and linoleic acid, along with calcium, phosphorus, and iron, making them ideal for skin health. They are quickly absorbed and help maintain skin elasticity and moisture. - Cardiovascular Health
Walnuts contain various unsaturated and monounsaturated fatty acids that effectively lower cholesterol levels, preventing arteriosclerosis and its complications, high blood pressure, heart disease, heart failure, kidney failure, and cerebral hemorrhage. - Digestive Health
Walnuts are rich in unsaturated fatty acids, vitamins, and carotenoids, which are easily digestible. They reduce stomach acid, prevent gastritis and duodenal ulcers, stimulate bile secretion, and enhance pancreatic enzyme activity, thus reducing the incidence of cholecystitis and gallstones.
Consumption Methods
Walnuts can be enjoyed raw, cooked, baked into cakes, stir-fried, dipped in honey, deep-fried, or blended into soy milk, offering a variety of delicious ways to consume them.
Precautions
- Avoid Consuming with Wild Chicken
Do not consume walnuts with wild chicken, as it may cause adverse reactions. It is better to consume them separately. - Not Suitable for Patients with Pneumonia or Bronchiectasis
Individuals with pneumonia, bronchiectasis, or similar conditions should avoid eating walnuts to prevent exacerbating their symptoms. - Not Recommended for Those with Yin Deficiency and Fever
People with yin deficiency and fever should avoid walnuts, as they may aggravate their condition.
Why Do Walnuts Taste Bitter?
The bitterness in walnuts primarily comes from the brown outer skin. This skin contains tannins, which can impart a slight bitterness. This is a normal occurrence, and the taste is improved after removing the skin.
Why Are Some Walnuts Black on the Surface?
Walnuts may turn black on the surface due to the oxidation of the green husk. This is a normal process. Our dried walnuts are not washed or bleached and are roasted at a constant temperature with charcoal, ensuring they are natural and healthy.
Friendly Reminder
The color of walnuts can vary due to factors such as climate, sunlight, rainfall, and roasting methods. These variations are natural and not the result of machine production. Each walnut is a natural gift with its own unique appearance and color, but all maintain authentic taste and rich aroma.
