Timely sowing according to characteristics of varieties

Entering Yangchun in March, all rice cultivation areas have entered the preparation stage for rice breeding. To ensure the quality of rice breeding in 2011, and to increase rice yield and income, the breeding period should be adjusted according to the characteristics of rice varieties to prevent rice. The occurrence of early spikes. In recent years, with the continuous promotion and application of new rice varieties, the characteristics of the varieties are different, and the degree of adaptation is not the same. Some varieties have low elasticity and are planted at low and middle altitudes. After rice is transplanted, High temperatures, long butchery days, and poor management levels will accelerate the growth rate of rice, promote the shortening of the vegetative growth period of the main stem, advance into the reproductive growth period from 7 to 10, and form the main stem early. Ears removed earlier due to malnutrition, spikes grow in the middle of the plant population, and the spikes are small, grains are small, early maturing, and easy to drop, which seriously affects the rice yield. Therefore, the middle and low altitude areas promote the cultivation of rice Chulu 23 Numbers No. 28, No. 41 and No. 41 should be determined according to local climate characteristics and transplanting time in field. The best transplanting time is 40-45 days, and cannot exceed 50 days. , It is easy to produce early ear and affect the yield.

White Garlic ,also called Normal White Garlic or purple white garlic,is the most common garlic variety of Shandong,China. The skin ofnormal white garlic is basically white but White garlic also has a few purple stripes on it.

Normal white garlic, new crop

1. Commodity name: Normal White Garlic (Regular white garlic or Single Clove Garlic)

2. Feature: strongly spicy, milk white flesh, naturally bright color, no burnt, no mouldy, no broken, no dirt skins, no mechanical damaged, 1-1.5cm stem length, roots cleaness.
3. Size: 4.5-5.0cm, 5.0-5.5cm, 5.5-6.0cm, 6.0-6.5cm, 6.5cm & up.
4. Packing:
1) Loose packing(inner string bag):

 a) 5kgs/carton, b) 10kgs/carton, c) 20kgs/carton; d) 5kgs/mesh bag, e) 10kgs/mesh bag, f) 20kgs/mesh bag
2) Prepacking:
a) 1kg*10bags/carton    b) 500g*20bags/carton      c) 250g*40bags/carton
d) 1kg*10bags/mesh bag e) 500g*20bags/mesh bag   f) 250g*40bags/mesh bag
g) prepacked by 1pc/bag, 2pcs/bag, 3pcs/bag, 4pcs/bag, 5pcs/bag, 6pcs/bag, 7pcs/bag, 8pcs/bag, 9pcs/bag, 10pcs/ba, 12pcs/bag, then packed with 5 or 10kgs carton, 5 or 10kgs mesh bag outside h) packed according to clients' requirements.
5. Supply period: all the year round
a) Fresh Garlic: early June to end August
b) Cold storaged garlic: early September to the next middle May
6. Conveyance:
a) Cartons: 24-27.5MT/40' HR (If palletized: 24Mt/40' HR)
b) Bags: 26-30Mt/40' HR
7. Transporting and storing temperature: -3°C--+2°C
8. Shelf life: stored for up to 12 months in proper conditions

Normal Garlic

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