Deputy Director Peng Tingjun and delegation of the International Cooperation Department of the Ministry of Agriculture and Rural Affairs conducted a research visit to Yizhi Konjac.

On the afternoon of October 20th, Deputy Director Peng Tingjun of the International Cooperation Department of the Ministry of Agriculture and Rural Affairs and his team conducted a field investigation at Yizhi Konjac facilities to examine the development of agricultural product exports and the construction of high-quality agricultural international trade base. They were accompanied by Chen Zhongjin, a second-level inspector of the Agricultural and Rural Affairs Department of Hubei Province, Qin Lisheng, a member of the Party Committee and Chief Economist of the Yichang Agricultural and Rural Bureau, Tian Yuyu, a member of the Standing Committee and Deputy County Mayor of Changyang County, and Qin Deshuang, the Director of the County Agricultural Bureau.
 

Tang Hualin, the secretary of the company's board of directors, provided a detailed report on the company's ongoing projects, production and operation, foreign trade imports and exports. Deputy Director Peng Tingjun praised the company's successful listing on the Beijing Stock Exchange in recent years despite the challenges of a sluggish market and complex domestic and international situations. Deputy Director Peng emphasized that as a high-quality agricultural international trade base, Yizhi Konjac should continuously improve the quality of agricultural products, accelerate the internationalization, standardization, and branding of agricultural products, fully leverage the role of enterprises in supporting and promoting local agriculture, drive the transformation and upgrading of agricultural trade, cultivate competitive advantages in agricultural product exports, and contribute agricultural and rural strength to the high-quality development of the local economy.

Konjac introduction
 

Konjac, also known as (jǔ ruò). It is a perennial herb growing at an altitude of 200 to 2500 meters in the mountains, and it is the general name of the genus Konjac in the Araceae family. Cultivatively, it belongs to the potato taro family.
 

Konjac likes shade other than heat, likes humidity other than dry. The suitable temperature is 20°C to 30°C, 25°C is the optimum temperature, and the suitable relative humidity is 80%~90%.
 

Konjac has a history of cultivation and consumption more than 2,000 years in China. The Konjac mainly distributed in Yunnan, Guizhou, Sichuan, southwest Shaanxi and western Hubei, and the mountains around the Sichuan Basin, accounting for 60% of the global Konjac production. Konjac contains glucomannan, starch, protein, ceramide, a variety of vitamins and potassium, phosphorus, selenium and other trace elements, the effective contain is glucomannan.
 

Konjac is a plant that can extract a lot of soluble dietary fiber in nature. The purity of dietary fiber can reach more than 85% after purification.

The main compound of konjac powder is glucomannan (KGM), whose chemical structure is composed of D-glucose and D-mannose residues with a molecular ratio of about 15:23 through β-1, 4-glucoside bond polymerization into the main chain of heteropolysaccharide polymer with a molecular weight of 200,000 ~ 2 million Dalton.