Product Name: Shatang Mandarin (Sugar Mandarin / Shatangju)
Description:
Shatang Mandarin, also known as Sugar Mandarin or Shatangju, is a premium mandarin variety originating from Sihui and Guangning in Guangdong Province, China. Cultivated for centuries in the region, it was historically known as "October Orange" (十月桔) or "Rock Sugar Orange" (冰糖桔) and is celebrated as the “crown jewel” of Cantonese citrus. The fruit's name comes from its extraordinary sweetness – “Shatang” literally means “granulated sugar,” and biting into a ripe Shatang Mandarin delivers exactly that: a clean, intense, candy-like sweetness with virtually no acidity.
A Mandarin That Redefines Sweetness:
The defining feature of Shatang Mandarin is its exceptional sugar-acid balance. Soluble solids content reaches 11%–14.4% Brix, with total sugar around 10.55% and acidity as low as 0.35% – an extraordinarily high sugar-to-acid ratio that produces a pure, refreshing sweetness with no tartness. The flesh is crisp, juicy, and melting (化渣) , with a fine texture that dissolves effortlessly in the mouth, leaving no residue. The fruit is seedless or nearly seedless in improved strains, with fewer than 2 seeds per fruit, making it exceptionally convenient for snacking.
A Visual & Sensory Delight:
The fruit is flat-round with a distinctive bumpy top and depressed stem end. The skin is thin (0.15–0.20 cm), bright orange-yellow to orange-red, and exceptionally easy to peel – it separates from the flesh with almost no effort. The surface is covered in prominent, densely packed oil cells that give it a characteristic "chicken skin" texture. Average fruit weight is 45–86g, with an edible rate of 71%–74.4%.
Nutritional Excellence:
Shatang Mandarin is rich in Vitamin C, calcium, dietary fiber, glucose, fructose, and trace minerals. In traditional Chinese medicine, it is valued for regulating qi, resolving phlegm, moistening the lungs, and promoting digestion. The peel, flesh, pith, and seeds are all used in traditional remedies. The fruit’s hesperidin and rutin content support vascular health and help prevent hypertension and arteriosclerosis.
Key Commercial Advantages:
Exceptional Sweetness – 11–14.4% Brix with only 0.35% acidity, delivering pure, candy-like sweetness
Seedless Convenience – Improved strains contain fewer than 2 seeds per fruit
Easy to Peel – Thin, crisp skin separates effortlessly from the flesh
Extended Storage Life – Fruit stores well and has historically been exported to Southeast Asia and Hong Kong/Macau
Strong Market Recognition – A beloved traditional variety with deep consumer loyalty and brand equity, particularly for fruit from the Sihui and Guangning regions
High Yield – Trees begin fruiting in year 3, with full production by year 5, yielding 100–150 jin per tree (up to 350–400 jin in high-yield orchards)
Growing Regions:
Native to Sihui and Guangning, Guangdong Province, Shatang Mandarin is now widely cultivated across southern China, including Guangxi, Yunnan, and other subtropical regions. The Sihui region is renowned for producing the highest-quality fruit, particularly from Huangtian Town, which is widely regarded as the authentic birthplace of premium Shatang Mandarin.
Cultivation Notes:
Climate: Requires annual average temperature of 18–23°C and winter temperatures not dropping below -5°C
Rootstock: Trifoliate orange is recommended for strong stress resistance, early bearing, and stable yields
Planting Density: 3.0m × 2.5m in dryland planting, or narrow-row wide-spacing systems to extend the productive period
Key Management: Focus on gibberellin (GA₃) application for fruit set, girdling for fruit retention, and strict control of Huanglongbing (citrus greening disease) , to which this variety is highly susceptible
Fertilization: Apply 2,000 kg of decomposed organic fertilizer + 50 kg of calcium-magnesium phosphate per mu before planting; use frequent, light applications for young trees and organic-based fertilization for mature trees
Pest Management: Monitor for anthracnose, canker disease, red spider mite, and leafminer; use physical and biological controls (yellow sticky traps, pheromone lures) to minimize chemical inputs
Harvest Season:
Late October to mid-December (varies by region and strain). Traditional varieties mature in late October to early November, while fruit from northern production areas like Qingyuan Fogang reaches maturity in mid-December. Late-maturing strains such as Hua Wan Seedless Shatangju extend the season to late January to early February. A premium autumn-winter mandarin that captures the peak citrus consumption season, delivering unmatched sweetness and convenience for fresh market sales, holiday gifting, and e-commerce logistics.