The process of picking Champ is a traditional and delicate process that includes the following steps:
1.*Male Pollen Spraying**: Since the Cinnamomum trees are dioecious, growers need to mix the pollen from the male plants with water and spray it onto the tall Cinnamomum trees to ensure pollination.
2.*Manual Tree Climbing**: When the fruit is ripe, since both the ripe and unripe fruits grow on the same tree, in order not to affect the yield of the second year, the pickers need to climb the tree for manual picking, which is a very dangerous process.
3.*Fruit pinching**: When picking, the staff will pinch the fruit with the thumb, index finger and middle finger, gently rotate it to make the fruit fall off, and then load it into a basket with a hook.
4.*Fruit Transport**: When the basket is full, use a rope to hang the basket to the ground and gently pour it into the carrot to avoid damage to the fruit.
5.*Fruit ripening**: The fresh fruit picked back is placed on a ventilated muddy ground, piled up to about a foot high, after 5 to 7 days, the color of the aril of the fruit will change from yellow to slightly purple-brown, at this time the nut is easy to separate from the aril, this process is called "pitting".
6.*Nuts are stacked twice**: The deseeded nuts are stacked again at a height of one foot, so that the internal seed coat turns from red to black, and the astringency gradually disappears.
7.*Wash and dry**: Nuts that have undergone secondary stacking treatment need to be cleaned and then dried immediately. During the drying process, it is necessary to wait until the husk turns white, and the nut at this time is called "white shell nut".
8.*Storage**: Finally, store the processed champie seeds in a ventilated and cool place to preserve their quality.
The whole picking process requires not only good physical fitness and skill of the workers, but also care and patience to ensure the quality and yield of the citron.