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Heilongjiang murin: the waves of gold are festivating the harvest, the fragrance of black potatoes i

2026-08-07 02:58540NameNetworking

Technology for black potatoes

On october 15, the chinese news network heilongjiang (wehongji) recently established a multiacre soybean planting base in the village of sinh, north of mabridge, murin city, where two horse-power joint harvesters were harvesting along 130 cm wide soybean fields, and the sound of the engine was intertwined with the sound of the soybeans that broke, forming a symphony of harvest。

The golden soybeans are softly squeezed and broken inside the roller, full of bean grains pouring into the waiting transport vehicle like a golden pearl, and there is a quick accumulation of a “gold hill” symbol of the harvest, where the sun shines on the soybean grains and glows warm. According to statistics, the average acre production of soybeans has stabilized at over 500 pounds, and the new type of professional farmer, wei dyling, is continuously rewriting the food code for the black land with the help of technology。

Starting in 2023, the director of the north china-king modern agricultural co-operative, wei dai ling, was fully promoted in her cooperative's 10,000 acre agricultural model, the 130-centimetre-wide technology for intensive plant cultivation, which adjusted the traditional 65-centimetre narrows to a wide range and introduced a multi-scale planting model that increased the light utilization of soybeans to 30 per cent. In the field of harvest, wei dyling was excited to say, “this year we are mainly using the technology of condensed planting, which is not only windy, but also luminous, with an increase of 10 per cent in the rate of acreage protection compared to the traditional method of condensation. Last year we produced about 400 pounds of acre production, and this year we produced 500 pounds of acre, a year of great harvest”

It is a matter of concern that the soybeans local variety conservation project, jointly promoted by the united nations and the ministry of agriculture and rural development, has landed and has been very effective here. The soybean varieties produced by cooperatives, which have been rehabilitated by technicians, have not only increased significantly in their resilience, but have not been prone to reversals in the rain, but have also been accompanied by a synchronized increase in its two key quality indicators, namely, high oil and high protein, with oil content of more than 20 per cent, protein content of more than 40 per cent and quality well above common varieties。

The 43-year-old zhang jijun, who used to grow on his own, felt that the 30-acre soybean acre production was about 300 kg. After joining the cooperative in 2024, production grew year after year, and the harvest season was full of joy, and the wrinkles on his face opened up. “my soybeans increased production by 100 pounds per acre in 2024, and another 100 pounds per acre in 2025。

So far, 610 farmers have been absorbed into the cooperative, and 1128 farmers in the surrounding area have been radiation-driven through the “menu” hosting service model. In 2024, an increase of $21,000 was realized for all social workers, and this year an increase of $23,000 was realized for all social workers。

Technical support from the local agricultural technology extension centre (atc) was required for the production and production of soybean crops at the 10,000 acre soybean cultivation base in north sein village. “the first measure we take is green control, which can be effective in mitigating soybean disease and infestation, such as the release of natural insects, the use of biopesticides and the freshening of the air in the soybean fields, and the second is more rapid, which can effectively reduce the cost of soybean fertilizer inputs and be prepared early, which can effectively guarantee soybean abundance and productivity and make the grains more full”

In the joy of the harvest, wei dae-ling began planning a blueprint for industrial development. By the end of the year, it is planned to build a soy-manufacturing workshop, develop a series of special foods for “tofu” and imagine soybeans made out of high-protein soybeans, with delicate tastes and fragrances. (concluded)

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