**1. Scope** This regulation outlines the production conditions and cultivation requirements for Class A Green Food soybeans. It applies specifically to the production of Grade A Green Food soybeans in Jilin Province. The standard ensures that the production process adheres to strict environmental, agricultural, and quality control guidelines to guarantee the safety and nutritional value of the final product. **2. Normative References** The following documents contain provisions that, through reference in this standard, constitute essential parts of this regulation. For dated references, only the versions specified are applicable. However, parties entering into agreements under this standard are encouraged to consider the latest editions of these documents. For undated references, the most recent version is applicable. - NY/T 391: Environmental Conditions for Green Food Production Areas - NY/T 393: Guidelines for the Use of Green Food Pesticides - NY/T 394: Guidelines for the Use of Green Food Fertilizers **3. Definitions** This standard uses the following definitions: - **Green Food**: A food product that follows sustainable development principles and is produced using specific methods. It is certified by authorized agencies as safe, high-quality, and free from pollution. - **Grade A Green Food**: Refers to soybeans produced in areas where ecological conditions meet strict standards. Limited use of synthetic chemicals is permitted, and all stages of production, processing, and packaging must comply with detailed technical procedures. Products must pass rigorous testing and be certified by a specialized agency before being labeled as Grade A Green Food. **4. Requirements** **4.1 Origin Conditions** - **Natural Conditions**: The area must have a frost-free period of over 110 days, an effective accumulated temperature of more than 2200°C, and annual rainfall exceeding 450 mm. - **Soil Conditions**: The soil should be deep, with a pH between 6.5 and 7.0. - **Environmental Monitoring**: The production area must be monitored by the provincial green food management department to ensure it meets the environmental quality standards outlined in NY/T 391. **4.2 Seeds and Selection** - **Variety Selection**: Suitable varieties with appropriate maturity periods, high yield, and strong resistance to local conditions should be chosen. Breeding should be changed every three years on average. - **Seed Quality**: Seeds must meet grading standards of at least two levels before sowing. - **Crop Rotation**: Soybean planting should not occur in the same field for more than three consecutive years. Avoid planting after beets or sunflowers. **4.3 Soil Preparation and Fertilization** - **Ploughing**: Autumn ploughing to a depth of 20–22 cm is recommended. In spring, when the top 5 cm of soil thaws, land leveling and compaction should be done to prevent crusting. - **Fertilization Principles**: Organic fertilizers should be the main source, with chemical fertilizers used only in combination. The ratio of organic to inorganic nitrogen should not exceed 1:1. Nitrate-based fertilizers are prohibited. - **Dosage and Type**: Apply over 30,000 m³ of organic fertilizer per hectare, along with 100–150 kg of diammonium phosphate and 50 kg of potassium sulfate. Straw return is also encouraged. - **Fertilization Methods**: Apply base fertilizer at 12–15 cm below the seed, and top dressing at 3–5 cm. - **Foliar Application**: If needed, apply 15 kg of urea, 1.5 kg of potassium dihydrogen phosphate, and 750 kg of water per hectare for foliar spraying during the later growth stages. **4.4 Sowing** - **Sowing Time**: Sow when the soil temperature at 5–10 cm depth stabilizes at 6–9°C. In this region, sowing typically occurs between April 20 and May 5. - **Sowing Method**: Use large ridges and double-row spacing of 10–12 cm. Combine seeding, ridging, and pressing in one operation. - **Sowing Depth**: Seed depth should be 4–5 cm for normal conditions, and 3–4 cm for lighter soils. - **Plant Density**: Adjust based on soil fertility and variety. Central plains: 180,000–200,000 plants/ha; mountainous areas: 230,000–250,000 plants/ha; arid areas: 200,000–220,000 plants/ha. - **Seeding Quality**: Ensure seeds and fertilizers are separated, and avoid contact between them. Maintain uniformity and proper soil coverage. **4.5 Field Management** - **Weeding**: Use plowing before the first true leaves appear to remove weeds, improve soil aeration, and increase ground temperature. - **Thinning and Planting**: Thin seedlings if necessary to achieve desired density. - **Hoeing and Weeding**: Regular hoeing should be carried out until the canopy closes, followed by manual weeding after harvest. - **Pest and Weed Control**: Prioritize integrated pest management (IPM) including agricultural, biological, physical, and chemical controls. - **Aphids**: Use insecticides like dimethoate (40% EC, 750 ml/ha) or 50% wettable powder (150 g/ha). - **Borer**: Release Trichogramma wasps twice during egg stage (225,000 per ha), and spray 5% cis-permethrin EC (150–225 ml/ha) during adult mating. - **Herbicides**: Use approved herbicides such as fluaziflum (35% EC, 750–975 ml/ha), quizalofop (10% EC, 905–1275 ml/ha), etc., according to label instructions. **5. Harvest** - **Harvest Period**: Harvest when about 10% of the leaves remain on the plant, and the beans are fully mature. - **Harvest Practices**: Choose sunny days for harvesting. Perform single operations: cutting, pulling, stacking, threshing, and storage to maintain quality.

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