Mulberry, both a fruit and a highly valued health food, has been recognized for its nutritional and medicinal properties since ancient times. It is officially classified as a "medicine and fruit homologous" fruit by the Ministry of Health. The State Forestry Administration's expert group has identified mulberry as a species in urgent need of development due to its high potential. Known for its sweet flavor, mulberry is also mentioned in the *Compendium of Materia Medica* for its ability to "nourish yin, strengthen the kidneys, delay aging, and calm the mind."
Modern medical research highlights its benefits in preventing and treating cardiovascular and cerebrovascular diseases, as well as certain types of cancer. Rich in multiple vitamins, 18 essential amino acids, and compounds like resveratrol—known for its anti-cancer properties—mulberry is often called the "third-generation green fruit king."
Processed products such as mulberry juice, wine, jams, and dried fruits are not only delicious but also increasingly sought after, making them expensive in the market. Fresh mulberries typically sell for around 16 yuan per kilogram, while greenhouse-grown varieties can be even pricier. In addition to being consumed fresh, mulberry is also a dual-purpose plant: after harvesting the fruit in May, the leaves can be used to feed silkworms, making it a valuable resource for both agriculture and industry.
This versatile fruit continues to gain popularity for its health benefits, unique taste, and wide range of applications, ensuring its place as a key player in the future of sustainable and nutritious food sources.
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