It's another year of loquat fragrance season. Nowadays, the loquat in Gusheng Village, Jianshe Town, Gongjing District, has begun to mature one after another, and it is "fresh" to be listed. As far as the eye can see, the loquat trees all over the mountains have become a beautiful scenery in spring. The villagers carried baskets and gently cut and basketed the bunches of ripe fruits in laughter.
On the morning of April 10, the reporter came to Gusheng Village and saw a lot of loquat stalls on both sides of the road. Walking into the loquat orchards on both sides of the road, loquat trees are distributed on the hills and at the edge of the fields, and the white bags used to protect the fruits hang from the branches.
Jianshe Town is one of the earliest towns to develop rural tourism in Zigong, with abundant high-quality fruit resources, the town has more than 500 acres of original ecological loquat trees, Gusheng Village has 300 acres, because the loquat umbilicus here is five-star, so it is called "five-star loquat", the construction town takes loquat as the "medium", attracts tourists to come to play and pick loquat, and brings prosperity to rural tourism.
At present, there are more than 150 farmers in Gusheng Village planting loquat, accounting for 60% of the total population of the village, and it is expected that this year's output will be 100 tons, with an output value of 1.6 million yuan and an average household income of 10,600 yuan. Last year, Gusheng Village improved and cultivated 130 acres of new varieties of "big five-star" loquat, and the improved five-star loquat meat is thicker and sweeter, and it is expected to be put into production in 2025.
"The loquat in our village has high sweetness, good quality, strong flavor, favored by the market, this year's price is about 10 yuan per catty, the villagers set up stalls in the courtyard of the village committee to sell, and the crowd of people who come to buy every day is endless. Mo Wenbi, the village party secretary, said. (Cheng Jie)
Editor: Liu Wenlin
Editor: Shu Xuhui