Konjac, also known as the ghost owl, is a perennial herb belonging to the genus *Amorphophallus* in the Araceae family. It is primarily cultivated for its underground bulbous tubers, which are rich in essential amino acids and healthy fatty acids. As a high-fiber, low-calorie food, konjac is considered a nutritious option that may help manage conditions like hypertension, malaria, and amenorrhea.
Konjac thrives in warm environments and is sensitive to high temperatures, making it a semi-shade plant. It can be planted in areas with an average temperature of 15–20°C and a frost-free period of over 240 days.
**Cultivation Techniques**
1. **Nursery Preparation**: Konjac is commonly propagated through clonal methods. Large bulbs are cut into pieces, each containing 1–2 buds, or underground stems are divided into sections with 2–3 live buds. The cut surfaces are wrapped in ash and leaves for 1–2 days before planting. In spring, seedlings are planted at 30 cm by 40 cm spacing. By fall, small bulbs develop, ready for planting the following year.
2. **Site Selection and Preparation**: Choose deep, loose, well-drained soil with a slightly acidic pH and high organic content. In winter, the land is deeply plowed, and in spring, 2000–3000 kg of cow manure per acre is mixed into the soil. After leveling, furrows are prepared for sowing.
3. **Planting**: When the average spring temperature reaches 13°C, seeds are planted at 15 cm by 40 cm spacing, ensuring the buds face upward.
4. **Field Management**:
- **Fertilization**: At 20 cm seedling height, apply 15–20 kg of urea per mu. During new bulb development, use 15–20 kg of compound fertilizer.
- **Weeding and Cultivation**: Early growth stages allow for cultivation and weeding, but avoid plowing later to prevent root damage.
- **Watering and Drainage**: Konjac requires consistent moisture; water during dry periods and drain excess water during floods.
- **Pest Control**: Soft rot can be managed by dipping seedlings in a 40% carbendazim solution (500 times dilution) for 10 minutes. For bacterial infections, spray 200 ppm agricultural streptomycin. White feather disease can be controlled with 1000 times Daisen ammonium or 500 times carbendazim. Insect pests like sweet potato hawk moths and ground beetles can be manually removed or treated with dimethoate.
5. **Harvesting**: After the plants wither, if temperatures remain above 15°C, the underground stems continue to grow. Harvest 15–30 days after withering. Dig carefully under the petiole to avoid damaging the tubers. Dry the harvested konjac in the sun, then store in a cool, dry place at 7–15°C.
**Processing Technology**
Konjac products mainly include konjac dry film and konjac flour. Fresh bulbs are washed, peeled, and cut into uniform 4 cm x 4 cm x 2 cm pieces. To prevent browning, soak them in 1% lime or salt water for 1–2 hours before drying on mats. If rainy, use charcoal stoves with sulfur tablets to bleach the slices. Dry gradually, flipping regularly until fully dried. The final product should be firm, white, and uniform in size. The dried slices are then ground into powder, sifted, and refined into konjac flour.
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