Konjac has gained increasing recognition as a health food, with more consumers embracing its benefits. However, in recent years, some regions have faced shortages of konjac, leading to production halts in processing companies due to insufficient raw materials. In areas where processing plants are concentrated or where the market is more active, growing konjac is not an easy endeavor. The industry heavily depends on processing, and the traditional method of propagation using tubers requires large quantities of seed material—approximately 1,000 kg per mu—which significantly increases costs. These factors have hindered the development of konjac farming. To address this, provincial breeding techniques can be adopted to reduce seed expenses.
One such technique is whip propagation, which avoids the use of tubers for reproduction. This method not only cuts down on the cost of tuber-based seeds but also allows for high multiplication rates. Konjac tubers often develop adventitious buds that grow into rhizomes, known as "whips." These rhizomes are rod-shaped, with distinct segments and lateral buds at each node. When harvesting, it's important to collect these rhizomes and cut them into sections containing 2–3 buds, typically 3–10 cm long. The cut ends should be treated with ash to prevent rot. After a day or two, they can be planted at a spacing of 33 cm. Each whip can produce tubers weighing 100–150 grams, along with new whips. The next year, they are replanted with a spacing of 50 cm between rows and 33 cm within rows.
Another effective method is microtuber propagation. Studies show that when the seed stem weighs less than 200 grams, the value-added coefficient reaches 7.13, whereas it drops to 2.3–2.5 when the stem exceeds 300 grams. This indicates that larger tubers are less efficient for propagation. Therefore, it’s best to use tubers weighing between 200–300 grams for seeding. After harvest, large tubers are sold as commodities, while smaller ones are reserved for planting. Before sowing, the cut surfaces should be sterilized using grass and wood dust.
For cultivar peduncle propagation, such as when making products like selenium tablets or konjac tofu, the buds are removed from the top of the tuber, about 3–4 cm below the bud. This helps produce sprouts that are hemispherical and weigh 100–200 grams. The cut area should be coated with wood ash and allowed to heal before planting.
A unique method involves using "seeds" from konjac berries. Although these are not true seeds, they are small tubers that form inside the ovary wall without embryos or radicles. However, their bead-like shoots can develop into tuber-like structures. Once harvested, the red berries are cleaned, dried, and stored in a cool, ventilated place. They are sown in mid-March of the following year. To break dormancy, soak the "seeds" in a solution of 920 (0.5–1 mg per liter of water) for 5 minutes before planting. Sow them in furrows spaced 8 cm apart and 5 cm deep. With proper care, konjac can be ready for planting within 2–3 years.
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