Golden Wando Yuzu, 2,400 Tons Harvested This Year

Grown in Sea Breeze, Thick Peel and Exquisite Soft Aroma

[Wando=Asia Economy Honam Reporting Headquarters Reporter Choi Kyung-pil] The golden-yellow yuzu harvest is in full swing in Gogeum-myeon, Wando-gun, Jeollanam-do.

The yuzu cultivation area in Gogeum-myeon is 205 hectares, accounting for 20% of the national cultivation area, making it a major yuzu production region. The yuzu harvest begins in November and finishes by early December, with this year's yield expected to be about 2,400 tons.

Wando yuzu grows in a clean environment with low fine dust, abundant sunlight, and sea breeze, resulting in thicker peels and an exquisite sour taste and soft aroma compared to yuzu from other regions.

In particular, it is rich in vitamin A, vitamin C, citric acid, and calcium, which help prevent colds, recover from fatigue, and maintain vascular health. The vitamin C content is three times higher than that of lemons. Hesperidin, a type of flavonoid antioxidant found in the peel, aids vitamin C absorption and helps promote blood circulation and vascular health.

According to the Bonchogangmok, "Eating yuzu clears stuffy energy, refreshes the mind, lightens the body, and prolongs life," and the Donguibogam records that it "relieves alcohol poisoning and even eliminates the breath odor of drinkers."

To fully absorb the nutrients of yuzu, it is best to eat the peel as well, so it is mostly consumed as tea or enjoyed as yuzu syrup or salad dressing.

Lee Bok-seon, director of the Wando Agricultural Technology Center, said, "Since yuzu is eaten with the peel, we will expand the Good Agricultural Practices (GAP) certification to produce safe agricultural products and increase the area of eco-friendly cultivation to strengthen the competitiveness of Wando yuzu."

Wando=Asia Economy Honam Reporting Headquarters Reporter Choi Kyung-pil alwatros@asiae.co.kr

This content was produced with the assistance of AI translation services.